n.
- Cream that has soured naturally by the action of lactic-acid bacteria, used in baking certain breads and cakes.
- A smooth, thick, artificially soured cream, widely used as an ingredient in soups, salads, and various meat dishes.
| Dictionary: sour cream |
| Food Lover's Companion: sour cream |
Commercial sour cream contains from 18 to 20 percent fat, and has been treated with a lactic acid culture to add its characteristic tang. Sour cream often contains additional ingredients such as gelatin, rennin and vegetable enzymes. Light sour cream contains about 40 percent less fat than regular sour cream because it's made from half-and-half. There's also a nonfat sour cream, which is thickened with stabilizers. Refrigerate sour cream in its carton for up to a week after the date stamped on the bottom of the container. If any mold forms on the cream's surface, discard it immediately. See also soy sour cream.
| Nutritional Values: The Nutritional Value for: sour cream |
| Quantity | Energy (calories) |
Carbs (grams) |
Protein (grams) |
Cholesterol (milligrams) |
Weight (grams) |
Fat (grams) |
Saturated Fat (grams) |
| 1 cup | 495 | 10 | 7 | 102 | 230 | 48 | 30 |
| 1 tbsp | 25 | 1 | 0 | 5 | 12 | 3 | 1.6 |
| WordNet: sour cream |
The noun has one meaning:
Meaning #1:
artificially soured light cream
Synonym: soured cream
| Wikipedia: Sour cream |
| This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (August 2008) |
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria.[1] The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Though only mildly sour in taste, the name stems from the production of lactic acid by bacterial fermentation, sometimes referred to as "souring".
Contents |
Sour cream, made out of cream, contains from 12 to 16 percent butterfat (about 14 grams per 4 ounce serving), and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such as gelatin, rennin, guar and carrageen, as well as acids to artificially sour the product.
Light sour cream contains about 40 percent less butterfat than regular sour cream because it is made from a mixture of milk and cream rather than just cream.
Non-fat sour cream is thickened with stabilizers and thickeners such as corn starch, gelatin, carrageenan, and guar gum, and contains no or trace amounts of butterfat.
Sour cream is not fully fermented, and as such must be stored under refrigeration. As with other dairy products, it is usually sold with an expiration date stamped on the container, though whether this is a "sell by" a "best by" or a "use by" date varies with local regulation. Food authorities, such as the USDA, advise that sour cream with visible mold should be discarded, as it may be contaminated below the surface and could contain dangerous mycotoxins and aflatoxin.[2]
Used primarily in the cuisines of Europe and North America, sour cream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits, doughnuts and scones. It can be eaten as a dessert, with fruits or berries and sugar topping. In Central America, crema, a variation of sour cream, is a staple ingredient of a full breakfast. Sour cream can also provide the base for various forms of dip used for dipping potato chips or crackers, such as onion dip. In Tex-Mex cuisine, it is often used as a substitute for crema in nachos, burritos, taquitos or guacamole[3]. Sour cream flavoring can also be found in snack foods such as Pringles, to which onion flavor has also been added.
| Wikimedia Commons has media related to: Sour cream |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
| smetana | |
| kolatchen | |
| beef stroganoff |
Copyrights:
![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more | |
![]() | Nutritional Values. © 1999-2009 by Answers Corporation. All rights reserved. Read more | |
![]() | WordNet. WordNet 1.7.1 Copyright © 2001 by Princeton University. All rights reserved. Read more | |
![]() | Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sour cream". Read more |
Mentioned in