I think the problem is you do not eat enough sour cream. But yes, it does last longer if your issue is mold growing on your sour cream. Since it is sealed and there should be no air. But if the sour cream itself is going bad this likely will not help.
Why limit yourself to only tacos? Spoon a dollop of sour cream on your chilli or any hearty soup or stew, Mix it into gratin or mac’n’cheese before baking, make a salad with fresh cucumber and tomatoes, dill and/or spring onions… The world is your pot of sour cream
and it was tasty but so sweet it could have been served for dessert.
To be fair, the whole point of a Tarte Tatin is to caramelize whatever you put on there. I’d imagine it’ll be quite hard to find a good combination that’s not sweet and still caramelizes properly.
That’s true, it’s just that they use savory as a descriptor, when I found the end result to be more dessert than main.
They’ve got a version that uses onions and much less sugar, so maybe I’ll try a mix of onions and cabbage to get that caramelization. Or just apply the sugar as a glaze on the bottom before the bake, so that it’s a layer of sweetness, and not sweet throughout.
For me I like to drench a skillet with a good amount of olive oil, cook checking for browness, then use spray on the top tortilla before you flip it. Works for me.
*side note, for a next level meal I love opening a hot quesadilla and placing fresh ingredients such as salads, jalapeños and salsas (picante) inside before cutting into the final portions.
I think it could be improved a bit by adding 3D views of where each cut comes from. I think I mostly understand that, but I think 3D graphics would make understanding easier.
I really like this guy’s whole channel. He’s sorta like Food Lab lite. The science isn’t quite as hardcore, but he does a good job testing recipes and talking about technique. Definitely worth watching.
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