Nigella

[tizzylizzy]

Hi.  Have you seen Nigella's website?  There are some great recipe ideas.  I have seen a cake I would like to try but one of the ingredients is sour cream.  Can I get that here or should I substitute creme fraiche or maybe yogurt?  Thanks.

[Clair]

Either would be a good substitute.

Bear in mind that plain yoghurt might need draining before using (line a fine-mesh sieve with a double layer of cheesecloth and drain for a couple of hours. Use the whey for bread making).

Nigella's new website.

[Théière]

When I used creme fraiche for stroganoff it went horribly thin and not the same as sour cream at all.  Maybe use the professional cream mentioned on that other thread and add some lemon juice to sour it.

Well thats what I am going to try when I am over next for my stroganoff.

[Clair]

Crème fraiche thickens when cooked.

If you add it before serving, it will simply dilute the sauce or juices.

[Théière]

Any recommendation as to how long it should be cooked? In the stroganoff it was probably only 3 or 4 minutes.

[Clair]

Bring the sauce back to the boil and simmer for a few minutes, but I don't think this would be suitable for stroganoff.

Your suggestion of crème fraîche + lemon juice (+ pepper?) would be better in this instance, as the cream is not really supposed to be cooked in this instance, but just heated (in my recipe!)

[Théière]

[quote user="Clair"] but just heated (in my recipe!)
[/quote]

Mine too, I will get some of that professional creme and see how it goes.