Sour cream can be heated safely by warming it gently or adding it to hot dishes at the end of cooking. High temperatures can cause separation and an undesirable texture. Sour cream works better in baked goods, as the heat is more even. For dips, it should be warmed over low heat, stirring constantly, or microwaved on low in short bursts. To prevent curdling, avoid boiling sour cream, and consider tempering it with hot liquid. Adding flour or cornstarch can also help maintain creaminess.
Sour cream is best when gently warmed or added at the end of cooking to hot dishes, as high heat can cause it to separate and curdle.
When baking, sour cream withstands heat better since it experiences even and gradual heat exposure, making it an excellent ingredient for adding moisture and tang.
To safely heat sour cream, avoid boiling it directly; instead, temper it by gradually mixing in some hot liquid to stabilize the mixture.
Adding a bit of flour or cornstarch to sour cream can prevent separation, acting as a binder in sauces and soups.
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