The history of sour cream is similar to other recipes. It hails from a distant land, in this case Russia, but has become propaganda for another nation: the United States.
Nicknamed sour cream, the North American variant of sour fermented milk is less acidic and has become the best friend of TexMex cuisine, which combines traditions from the state of Texas and Mexico.
In the program “À moda da Isa” cook Isa Scherer explains how to cook the recipe at home without wasting any time.
The suggestion is to use the acidity of the lemon juice in the mixture of two ingredients from the milk sour cream and cream cheese and season with salt.
Greasy and sour at the same time, the cream serves as a complement to dishes that lack spiciness or sweetness. For example Mexican food and apple pie.
Check out the recipe by clicking on the image below:
For preparations without flavor nuances such as soup, potato and pancakes, sour cream adds additional complexity.
Sour Cream: Simple and spectacular
Image: Mariana Pekin/UOL
Isa summarizes:
It goes with anything that calls for a highfat acidity.”
Know what to serve
Sour cream is a wild card in several cuisines around the world and can be combined with a wide variety of recipes. Below we have selected good examples of how to serve the accompanying sauce:
Carrot and Orange Soup
Smoked salmon carpaccio with passion fruit sauce
japanese pancake
Easy Difficulty
2 servings
30 minutes
see full recipe
nachos
Medium difficulty
30 servings
30 minutes
see full recipe
Fried potatoes (rösti)
American Apple Pie (Apple Pie)
Medium difficulty
8 servings
80 mins
see full recipe
In the style of Isa Scherer
Image: Mariana Pekin/UOL
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