Thread: Substitution Confusion (Creme Fraiche)
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Default Substitution Confusion (Creme Fraiche)

On Sat, 20 Jan 2007 23:54:27 +0100, (Victor Sack)
wrote:

>Cindi - HappyMamatoThree > wrote:
>
>> So, best substitution? most like creme fraiche?
>
>In America, the commercial sour cream I
>encountered tended to be fairly thick in texture, almost firm, and not
>particularly sour. It was not all that much different from crème
>fraîche.

You're saying crème fraîche is more sour than commercial American sour
cream, but our sour cream is thicker than crème fraîche? Stir our
sour cream and get back to me about thickness. IMO, crème fraîche is
mellower than our sour cream, but I've only eaten it a couple of
times, so I'm not an expert.


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