Most searches tell us to never simmer sour cream when added to a stew
such as beef stroganoff.
However, the following statement was taken from a chicken paprikash
recipe which was made at the 1972 culinary olympics in Frankfurt am
Main. It works, I've done it.

"Blend together 3 Tbsp. flour and sour cream. Add to chicken mixture
and simmer until chicken is tender, about 15 minutes"
The recipe also adds 1 cup (for a whole chick) whipping cream close to
the end.

On Thu, 7 Feb 2013 07:03:58 -0800 (PST), A Moose in Love
wrote:

Most searches tell us to never simmer sour cream when added to a stew
such as beef stroganoff.
However, the following statement was taken from a chicken paprikash
recipe which was made at the 1972 culinary olympics in Frankfurt am
Main. It works, I've done it.

"Blend together 3 Tbsp. flour and sour cream. Add to chicken mixture
and simmer until chicken is tender, about 15 minutes"
The recipe also adds 1 cup (for a whole chick) whipping cream close to
the end.

You can boil whipping cream and it won't curdle.

--
Food is an important part of a balanced diet.

On 2/7/2013 2:57 PM, sf wrote:
On Thu, 7 Feb 2013 07:03:58 -0800 (PST), A Moose in Love
wrote:

Most searches tell us to never simmer sour cream when added to a stew
such as beef stroganoff.
However, the following statement was taken from a chicken paprikash
recipe which was made at the 1972 culinary olympics in Frankfurt am
Main. It works, I've done it.

"Blend together 3 Tbsp. flour and sour cream. Add to chicken mixture
and simmer until chicken is tender, about 15 minutes"
The recipe also adds 1 cup (for a whole chick) whipping cream close to
the end.
You can boil whipping cream and it won't curdle.

Yes, an addition of flour makes a vast difference to curdling. It works
with yoghurt too; in my collection of Indian recipes there is often the
warning "Don't use fat-free yoghurt". Well, you certainly can if you mix
the fat-free yoghurt with a little flour.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.