wherein Liz asks for culinary advice

[edenfalling]

For reasons I don't remember exactly, I bought a small tub of sour cream a few weeks back, and am now trying to figure out what on earth to do with it. My initial thought was to make some sort of fish stew/chowder, since I have onions and potatoes on hand, but the chowder recipes I've found generally call for evaporated milk instead. Does anyone have an opinion on whether I can substitute sour cream without creating an inedible abomination?

Comments

[domarzione]

You're better off subbing sour cream in places where yogurt is required; in hot dishes like soup and stew, yogurt and sour cream will break (separate) if you aren't careful.

Sour cream is a great baking addition, if you do that. Especially as a sub for yogurt.

[edenfalling]

I was afraid it might separate or clump. *sigh* But I have found a promising recipe for baked au gratin potatoes that involves sour cream, so hopefully that will work!

jen

[(Anonymous)]

I don't think it would be inedible but the texture will be off (thinner) and the flavor will probably be less rich and more sour than its supposed to be because evaporated milk which is very thick and sweet.

Re: jen

[edenfalling]

Yeah, consensus seems to be that it's not a great idea. So I am going to make au gratin potatoes instead! :-)

[iponly.livejournal.com]

sour cream is good in banana bread

[edenfalling]

Oooh, now there's a thought... *ponders future options*