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Published on Wednesday, Apr 09, 2008
Q: When making the recipe for quick chicken korma that appeared in the March 25 Beacon Journal, the cream curdled when I added it. Is that because of the acid in the tomatoes?
— C.F., HudsonA.: The acid in the tomatoes can cause the proteins in the cream to denature and curdle, so the tomatoes might be the culprit. But curdling can also happen when adding cold cream to a hot sauce or soup. This often happens when adding cream to coffee, which is both hot and acidic.
However, curdling shouldn't be a problem as long as you are using very fresh cream, and using heavy cream of 35 percent milk fat or higher. The older cream gets, the more likely it is to curdle as its own acidity increases with age, so using the freshest cream is important.
Heavy cream is more stable and curdle-resistant than light cream or half-and-half, because it has enough fat to protect its proteins from the acids.
Another way to help stop the curdle is to warm your cream beforehand. This will reduce and thicken the cream somewhat, making it even more curdle-resistant when added to acidic ingredients.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; e-mail labraham@thebeaconjournal.com; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number for confirmation.
Q: When making the recipe for quick chicken korma that appeared in the March 25 Beacon Journal, the cream curdled when I added it. Is that because of the acid in the tomatoes?
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