Does flour help prevent sour cream from breaking when the sauce is simmered for a few minutes?

[A Moose in Love]

It does. I kept wondering why my Stroganoff breaks when I simmer it
with the sour cream in there. The reason is because I no longer used
flour to thicken it. I just leave it as is without flour. I like it
better that way, but then it's important to just fold in the sour
cream.
This phenomenah is also verified in a cook book I have. The recipe is
for Chicken Paprkikash submitted by the 1972 Hungarian Culinary
Olympics Team. I made this recipe (I hardly ever follow recipes to
the letter anymore) many years ago, and the sauce never broke. Here
is the relavent excerpt:
{
Blend together the flour and sour cream(3TBSP. and 1cup
respectively). Add to chicken mixture and simmer until chick is
tender about 15 minutes more. Add 1 cup whipping cream, return to
good simmer and remove from heat.
}

[Nancy2]

On Apr 11, 5:08 pm, Sqwertz <swe...@cluemail.compost> wrote:

> On Wed, 11 Apr 2012 13:27:45 -0700 (PDT), A Moose in Love wrote:
>
> > It does.  I kept wondering why my Stroganoff breaks when I simmer it
> > with the sour cream in there.
>

> The sour cream goes in it end and is simply heated until warm, not
> simmered.  Why add flour to make it pastey?  it shouldn't be cooking
> that long.
>
> -sw

A T. or two of flour in 8 oz. or 16 oz. of sour cream isn't even
noticed. I don't think commercial sour cream breaks, anyway...I've
always been able to simmer it, freeze it, etc., and it always stays
like it should. OTOH, I always put a T. or so of flour in before
tempering it with the hot broth....

N.

[itsjoan...@webtv.net]

On Apr 11, 5:08 pm, Sqwertz <swe...@cluemail.compost> wrote:
>
> On Wed, 11 Apr 2012 13:27:45 -0700 (PDT), A Moose in Love wrote:
>

> > It does.  I kept wondering why my Stroganoff breaks when I simmer it
> > with the sour cream in there.
>

> The sour cream goes in it end and is simply heated until warm, not
> simmered.  Why add flour to make it pastey?  it shouldn't be cooking
> that long.
>

> sw
>
>
Agreed. I just put it in the last 2 or 3 minutes and it never
'breaks.'

[Kalmia]

On Apr 11, 4:27 pm, A Moose in Love <parkstreetboo...@gmail.com>
wrote:

Are you letting the sour cream get to room temp before adding it? And
add graaaadualy?

[Kalmia]

On Apr 11, 4:27 pm, A Moose in Love <parkstreetboo...@gmail.com>
wrote:

I wonder if fat-free sour cream makes a difference? Calling all
cooking experts.........

[dsi1]

I would add flour to thicken and add the sour cream last - no boiling.
That's just me. The guys that make the dish are experts on how to do it
but I'd still do it my way because I'm no expert. My guess is that
you're going to get curdling if there's acid in the the dish or if you
boil it. 7482

[Nancy2]

It should be tempered with hot liquid before adding back into the main
pot.

N.

[Nancy2]

I've always simmered it with no problem.

N.

[Nunya Bidnits]

You've lost count. ;-)

In key lime pie there is plenty of acid, sour cream, and sweetened condensed
milk, but it doesn't curdle, However if overbaked, it gets grainy. It will
almost set on it's own to a nice creamy texture due to the reaction of the
dairy with the acid.

MartyB

[Nunya Bidnits]

I refuse to use it because it's so weird. The addition of sugar as a
substitute for the lost fat flavor causes problems. Last year, a grocery run
went bad and I ended up with low fat sour cream for key lime pie. It sucked.

I don't know how low fat and fat free sour creams affect breaking but I sure
don't want sugar in my stroganoff. And I agree with the other comments where
sour cream should be added late, tempered if going into very hot liquid, and
flour is not necessary to make it incorporate.

MartyB

MartyB

[dsi1]

As it goes, I've been unlucky since a witch put a hex on me so it's
wiser to take no chances. I haven't been able to make mayo for the last
13 years. You're just lucky.

>
> N.

[dsi1]

On 4/12/2012 11:45 AM, Nunya Bidnits wrote:

> You've lost count. ;-)

Dear sir(s),

Thank you for your interest in this matter. Our accounting dept. is
doing the research as we speak and rest assured that this will be
resolved. Please feel free to contact us if you have any further questions.

dsi1 corp.

[sf]

Sour cream never breaks on me, but I don't cook it as long as called
for in that recipe. I cook the meat and then add sour cream which I
never temper first. Fat free and full fat seem to work the same.

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

[sf]

On Thu, 12 Apr 2012 10:58:31 -1000, dsi1 <dsi...@hawaiiantel.net>
wrote:

> My guess is that
> you're going to get curdling if there's acid in the the dish or if you
> boil it. 7482

Cream (half & half/light cream) breaks when you add it to a liquid
with an acid, like wine. Heavy (whipping) cream and full fat sour
cream won't break due to the high fat content (or at least I think
that was the explanation).

[dsi1]

On 4/12/2012 12:53 PM, sf wrote:
> On Thu, 12 Apr 2012 10:58:31 -1000, dsi1<dsi...@hawaiiantel.net>
> wrote:
>
>> My guess is that
>> you're going to get curdling if there's acid in the the dish or if you
>> boil it. 7482
>

> Cream (half& half/light cream) breaks when you add it to a liquid

> with an acid, like wine. Heavy (whipping) cream and full fat sour
> cream won't break due to the high fat content (or at least I think
> that was the explanation).
>

Thanks for the info. I will file that away in the deepest recesses of my
brain for future reference.

[sf]

If you're anything like me, that's where it will stay until you don't
need it and then it rises to the top.

[Nunya Bidnits]

dsi1 <ds...@eternal-september.invalid> wrote:
> On 4/12/2012 11:45 AM, Nunya Bidnits wrote:
>
>> You've lost count. ;-)
>
> Dear sir(s),
>
> Thank you for your interest in this matter. Our accounting dept. is
> doing the research as we speak and rest assured that this will be
> resolved. Please feel free to contact us if you have any further
> questions.
> dsi1 corp.

Check with Julie. Someone may need to be fired. ;-)

[Nancy2]

Would you like to borrow my N'awlins voodoo doll to remove the hex?
Just let me know - it's authentic, with Spanish moss and everything!
LOL.

N.

[Nancy2]

On Apr 12, 9:24 pm, Sqwertz <swe...@cluemail.compost> wrote:

> On Thu, 12 Apr 2012 09:01:12 -0700 (PDT), Nancy2 wrote:
> > On Apr 11, 5:08 pm, Sqwertz <swe...@cluemail.compost> wrote:
> >> On Wed, 11 Apr 2012 13:27:45 -0700 (PDT), A Moose in Love wrote:
>
> >>> It does.  I kept wondering why my Stroganoff breaks when I simmer it
> >>> with the sour cream in there.
>
> >> The sour cream goes in it end and is simply heated until warm, not
> >> simmered.  Why add flour to make it pastey?  it shouldn't be cooking
> >> that long.
>
> >> -sw
>
> > A T. or two of flour in 8 oz. or 16 oz. of sour cream isn't even
> > noticed.
>

> I disagree.  Many (most) recipes call for dredging the meat in flour
> before searing.  And that will add enough thickening power to the rest
> of the sauce.

What are you disagreeing with? I said it wouldn't be noticed (taste-
wise) and it isn't.

N.

[sf]

On Fri, 13 Apr 2012 07:22:53 -0700 (PDT), Nancy2
<ellor...@gmail.com> wrote:

> I said it wouldn't be noticed (taste-wise) and it isn't.

Except for chicken paprikash, I make a flour gravy and add sour cream
to that. I don't do it because I think my gravy is going to break if
I don't, I do it because I like the thickness of flour gravy but I
also like the flavor sour cream adds to it when I cook pork chops or
chicken "in a pan".

[Nancy2]

On Apr 13, 2:36 pm, sf <s...@geemail.com> wrote:
> On Fri, 13 Apr 2012 07:22:53 -0700 (PDT), Nancy2
>

> <ellorysg...@gmail.com> wrote:
> > I said it wouldn't be noticed (taste-wise) and it isn't.
>
> Except for chicken paprikash, I make a flour gravy and add sour cream
> to that.  I don't do it because I think my gravy is going to break if
> I don't, I do it because I like the thickness of flour gravy but I
> also like the flavor sour cream adds to it when I cook pork chops or
> chicken "in a pan".
>
> --
> Food is an important part of a balanced diet.

Exactly. I don't use flour for prevention of "breaking," because I've
never had a sour cream sauce break anyway. I use it for the
thickening power because I don't like broth-thin sour cream sauce.

N.

[Nancy2]

On Apr 13, 2:26 pm, Sqwertz <swe...@cluemail.compost> wrote:

> That's what I'm disagreeing with.  I would notice the texture most,
> and since it isn't cooked very long with the flour in it, I would
> notice the off-taste, too.
>
> -sw

Unless you do a taste test, I am still disagreeing with you. You
cannot notice the texture (how could you, if the meat is dredged in
flour before searing, and you don't notice a change in texture of the
sour cream sauce from that) at all, and I usually do simmer the sauce
for about 5 minutes after adding the s.c.

N.

[sf]

On Fri, 13 Apr 2012 13:09:01 -0700 (PDT), Nancy2
<ellor...@gmail.com> wrote:

> On Apr 13, 2:36 pm, sf <s...@geemail.com> wrote:
> > On Fri, 13 Apr 2012 07:22:53 -0700 (PDT), Nancy2
> >
> > <ellorysg...@gmail.com> wrote:
> > > I said it wouldn't be noticed (taste-wise) and it isn't.
> >
> > Except for chicken paprikash, I make a flour gravy and add sour cream
> > to that.  I don't do it because I think my gravy is going to break if
> > I don't, I do it because I like the thickness of flour gravy but I
> > also like the flavor sour cream adds to it when I cook pork chops or
> > chicken "in a pan".
> >
>

> Exactly. I don't use flour for prevention of "breaking," because I've
> never had a sour cream sauce break anyway. I use it for the
> thickening power because I don't like broth-thin sour cream sauce.
>

High five, Nancy! Come on over and join me for dinner sometime. ;)

[dsi1]

On 4/13/2012 4:21 AM, Nancy2 wrote:
>
> Would you like to borrow my N'awlins voodoo doll to remove the hex?
> Just let me know - it's authentic, with Spanish moss and everything!
> LOL.
>
> N.

As far as curses goes, not being able to set mayo and having your milk
curdle is probably not too bad, relatively speaking. I used to be able
to easily make mayo but have been unsuccessful in my attempts for the
last 15 years.

I can cook most things just fine but I am doomed when it comes to those
things. I could probably have a kahuna come over here to throw some salt
and say some chants but the $75 it would cost can buy a lot of Best
Foods...

[Nancy2]

I'm as good as there. LOL.

N.