Uses for accidentally frozen sour cream?
Our fridge is unreliable -- and items accidentally in the wrong spots end up frozen. (Unfortunately there's no budget to replace it right now.) So we have a nearly full container of sour cream that ended up frozen. It's now defrosted (in the fridge) and the flavor is fine, but it's very thin and runny.
Before I throw it out, it seemed to me that there might be a way to use it anyway -- in a recipe that didn't require the thick texture. I thought maybe baking? Or a recipe that adds sour cream to liquid?
I'd love any suggestions you might have!
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Use it for pancakes. The recipe for sour cream pancakes that I have (from the Joy or Claiborne's NY Times cookbook - can't recall which) ordinarily involves adding some milk to the batter to thin it out. If you started with a more liquid form of sour cream, you could skip the milk (or use less).
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Absolutely use it for baking. If it's kind of clotty or uneven in texture, just whiz it in a blender (or with a hand blender) to smooth out. Then use in any recipe that calls for sour cream. As Chocolatechipkt suggests, a coffee cake or chocolate cake would be great. Freezing will not affect the acidity which is what make sour cream good for baking.
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greygarious
Mar 9, 2010 09:35 AM
I once had that happen (left the groceries in the car too long) and remember that I used thawed sour cream in mashed potatoes. You could mix it with grated cheese and milk for a potato or vegetable gratin, or with brown sugar for a fruit gratin.
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Chocolatechipkt
Mar 9, 2010 09:26 AM
What about a sour cream coffee cake or a chocolate cake that uses sour cream (or even calls for soured milk)?
