What did you cook or eat today (June 2022)?

Status
Not open for further replies.
Frizz1974 said:
TastyReuben
I found that our sour cream was low fat when I went to make the goulash the other day (no clue how that happened) and was worried about it splitting so I tipped it into a bowl with a spoon of corn flour and whisked it thoroughly before adding to the pot.

Worked like a charm.
Click to expand...
Well, being the scatterbrain that I am, I knew ahead of time that it might pose a problem, so I made sure to measure it out well ahead of time, so it could kind of come up to room temp, and the recipe actually calls for corn starch/flour, so I thought, "I'll just stir that into the yogurt when it's ready to go."

Did I do that? No. Of course not. When things started happening fast and furious like, I dumped all that yogurt right into the hot pan, started stirring, and then thought, "Oh, crap! That's right! That's yogurt! Crap!"

I went ahead and added the cornstarch as called for, and it helped a little, but not a lot. I have no doubt, had I put it in the yogurt, and maybe had added a bit of that at a time, and worked it in slowly and gently, it would have been fine.

But, it's a keeper of a recipe, has a lovely sweet-savory taste, and a bright taste, so thanks to Windigo for posting it, I'll make it again! :okay:
 
TastyReuben said:
Well, being the scatterbrain that I am, I knew ahead of time that it might pose a problem, so I made sure to measure it out well ahead of time, so it could kind of come up to room temp, and the recipe actually calls for corn starch/flour, so I thought, "I'll just stir that into the yogurt when it's ready to go."

Did I do that? No. Of course not. When things started happening fast and furious like, I dumped all that yogurt right into the hot pan, started stirring, and then thought, "Oh, crap! That's right! That's yogurt! Crap!"

I went ahead and added the cornstarch as called for, and it helped a little, but not a lot. I have no doubt, had I put it in the yogurt, and maybe had added a bit of that at a time, and worked it in slowly and gently, it would have been fine.

But, it's a keeper of a recipe, has a lovely sweet-savory taste, and a bright taste, so thanks to Windigo for posting it, I'll make it again! :okay:
Click to expand...
Yeah, yoghurt has a much higher water content than crème fraiche so I can see how this happened. Glad you still enjoyed it!
 
Sweet and sour pork meatballs with slaw & sesame Kewpie dressing.


86667
 
TastyReuben said:
Well…I made the mistake of using low-fat Greek yogurt in place of the crème fraîche (at MrsT’s request), and I really thought it might split…and it did. Hence, no photos. It was ugly.
Click to expand...

Its unusual for yoghurt to split in a salad dressing. I make yoghurt dressings a lot. How did you make it?
 
TastyReuben said:
Right, not a salad dressing, a cooked sauce on the stovetop.
Click to expand...

Oops, I misread your post which started with mention of a salad dressing. Frizz1974 is right - add a little cornflour (cornstarch) - before you add it to the pan to stop it splitting. But you know, the splitting can sometimes look quite attractive. It depends on the dish.

Edi: You can see a split yoghurt sauce in this dish and I like the effect: Recipe - Egg curry
 
Morning Glory said:
Oops, I misread your post which started with mention of a salad dressing. Frizz1974 is right - add a little cornflour (cornstarch) - before you add it to the pan to stop it splitting. But you know, the splitting can sometimes look quite attractive. It depends on the dish.

Edi: You can see a split yoghurt sauce in this dish and I like the effect: Recipe - Egg curry
Click to expand...
The crème fraiche I used for the original recipe doesn't split, that's why cornstarch was not mentioned in it. Yoghurt of course, responds differently.
 
Status
Not open for further replies.
Back
Top Bottom