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Thread: Reheating a sour cream sauce.

  1. #1
    Kalmia Guest

    Default Reheating a sour cream sauce.

    I decided to take a batch of meatballs in a sour cream wine sauce to
    that NYE thing. They are cooling right now in a glass baking dish
    (fits my travel pouch which has an ice pack.)

    How should I reheat this stuff so that the sauce does NOT curdle.
    Take my crockpot and reheat slowly? Microwave it? I am not sure what
    the kitchen facilities will be like, as everyone else is bringing a
    dish which might require a reheat too.

    I decided on a meat dish -they usually fly off a buffet, especially
    when opposed by myriad pasta and potato salads. I don't like the
    hostess to be saddled with a leftover problem either.

    Thanks.

  2. #2
    cshenk Guest

    Default Re: Reheating a sour cream sauce.

    "Kalmia" wrote

    >I decided to take a batch of meatballs in a sour cream wine sauce to
    > that NYE thing. They are cooling right now in a glass baking dish
    > (fits my travel pouch which has an ice pack.)
    >
    > How should I reheat this stuff so that the sauce does NOT curdle.
    > Take my crockpot and reheat slowly? Microwave it? I am not sure what
    > the kitchen facilities will be like, as everyone else is bringing a
    > dish which might require a reheat too.
    >
    > I decided on a meat dish -they usually fly off a buffet, especially
    > when opposed by myriad pasta and potato salads. I don't like the
    > hostess to be saddled with a leftover problem either.


    Hate to say it but the time to ask that was earlier, as we said in a recent
    thread. Next time, don't use a sour cream sauce so you and use a crockpot
    you bring with you. Now, you had best hope they have microwave room.



  3. #3
    Dimitri Guest

    Default Re: Reheating a sour cream sauce.

    "Kalmia" <[email protected]> wrote in message
    news:[email protected]...
    >I decided to take a batch of meatballs in a sour cream wine sauce to
    > that NYE thing. They are cooling right now in a glass baking dish
    > (fits my travel pouch which has an ice pack.)
    >
    > How should I reheat this stuff so that the sauce does NOT curdle.
    > Take my crockpot and reheat slowly? Microwave it? I am not sure what
    > the kitchen facilities will be like, as everyone else is bringing a
    > dish which might require a reheat too.
    >
    > I decided on a meat dish -they usually fly off a buffet, especially
    > when opposed by myriad pasta and potato salads. I don't like the
    > hostess to be saddled with a leftover problem either.
    >
    > Thanks.



    Do not use the sour cream in the recipe - take it separately and/or buy it
    locally then add it after the dish is heated.

    Dimitri


  4. #4
    Kalmia Guest

    Default Re: Reheating a sour cream sauce.

    On Dec 29, 7:05*pm, "Dimitri" <Dimitr...@prodigy.net> wrote:

    > Do not use the sour cream in the recipe - take it separately and/or buy it
    > locally then add it after the dish is heated.
    >
    > Dimitri


    The whole shebang is made and in the fridge, sauce and all. So,
    again, I ask - best way to reheat? Or leave it home and start fresh
    with another plan?

  5. #5
    Chemiker Guest

    Default Re: Reheating a sour cream sauce.

    On Wed, 29 Dec 2010 11:48:12 -0800 (PST), Kalmia
    <[email protected]> wrote:

    >I decided to take a batch of meatballs in a sour cream wine sauce to
    >that NYE thing. They are cooling right now in a glass baking dish
    >(fits my travel pouch which has an ice pack.)
    >
    >How should I reheat this stuff so that the sauce does NOT curdle.
    >Take my crockpot and reheat slowly? Microwave it? I am not sure what
    >the kitchen facilities will be like, as everyone else is bringing a
    >dish which might require a reheat too.
    >
    >I decided on a meat dish -they usually fly off a buffet, especially
    >when opposed by myriad pasta and potato salads. I don't like the
    >hostess to be saddled with a leftover problem either.
    >
    >Thanks.


    Well, problem one is that the sauce is aleady in the dish. Had the
    sauce been made separately, and transported thus, you could temper
    some more sour cream and finish the sauce at the site, maybe with a
    double boiler. The fact that the sauce is already on the meat somewhat
    complicates things. If I were in this situation, I would drain the
    sauce from the meat, and rinse the meatballs. Take the sauce plus
    extra broth and sour cream, and reconstitute it at the site. Heat the
    sauce gently in a DB, add the broth early, and temper the additional
    cream. Take a whisk.

    ALternatively, take the makings of a fresh batch of sauce with you,
    heat the meatballs in a double boiler with some broth, flavorings, and
    add your sour cream/flour or what have you as usual, tempering
    properly.

    HTH

    Alex

  6. #6
    Chemo the Clown Guest

    Default Re: Reheating a sour cream sauce.

    On Dec 29, 11:48*am, Kalmia <tweeny90...@mypacks.net> wrote:
    > I decided to take a batch of meatballs in a sour cream wine sauce to
    > that NYE thing. *They are cooling right now in a glass baking dish
    > (fits my travel pouch which has an ice pack.)
    >
    > How should I reheat this stuff so that the sauce does NOT curdle.
    > Take my crockpot and reheat slowly? *Microwave it? *I am not sure what
    > the kitchen facilities will be like, as everyone else is bringing a
    > dish which might require a reheat too.
    >
    > I decided on a meat dish -they usually fly off a buffet, especially
    > when opposed by myriad pasta and potato salads. *I don't like the
    > hostess to be saddled with a leftover problem either.
    >
    > Thanks.


    I've reheated sour cream sauce...in the microwave. Stir it a couple of
    times and it should be fine.

  7. #7
    cshenk Guest

    Default Re: Reheating a sour cream sauce.

    "Kalmia" wrote
    "Dimitri" <Dimitr...@prodigy.net> wrote:

    >> Do not use the sour cream in the recipe - take it separately and/or buy
    >> it
    >> locally then add it after the dish is heated.


    > The whole shebang is made and in the fridge, sauce and all. So,
    > again, I ask - best way to reheat? Or leave it home and start fresh
    > with another plan?


    Kalmia, you started a huge thread and got probably 100 recipes for this and
    never replied or read it best we can tell. Computer problems maybe? Me,
    I'm not going to repeat it all.


  8. #8
    Dimitri Guest

    Default Re: Reheating a sour cream sauce.

    "Kalmia" <[email protected]> wrote in message
    news:[email protected]...
    On Dec 29, 7:05 pm, "Dimitri" <Dimitr...@prodigy.net> wrote:

    > Do not use the sour cream in the recipe - take it separately and/or buy it
    > locally then add it after the dish is heated.
    >
    > Dimitri


    The whole shebang is made and in the fridge, sauce and all. So,
    again, I ask - best way to reheat? Or leave it home and start fresh
    with another plan?

    Doesn't matter - expect separation - Stir before serving and/or add a small
    amount of a cornstarch/wine or arrowroot/wine slurry just before re-heating.

    Dimitri



  9. #9
    Chemo the Clown Guest

    Default Re: Reheating a sour cream sauce.

    On Dec 29, 4:49*pm, "cshenk" <cshe...@cox.net> wrote:
    > "Kalmia" wrote
    >
    > "Dimitri" <Dimitr...@prodigy.net> wrote:
    > >> Do not use the sour cream in the recipe - take it separately and/or buy
    > >> it
    > >> locally then add it after the dish is heated.

    > > The whole shebang is made and in the fridge, sauce and all. *So,
    > > again, I ask - best way to reheat? *Or leave it home and start fresh
    > > with another plan?

    >
    > Kalmia, you started a huge thread and got probably 100 recipes for this and
    > never replied or read it best we can tell. *Computer problems maybe? *Me,
    > I'm not going to repeat it all.


    Feelin' a wee bit testy are we now?

  10. #10
    cshenk Guest

    Default Re: Reheating a sour cream sauce.

    "Chemo the Clown" wrote
    "cshenk" wrote:
    > "Kalmia" wrote


    >> > again, I ask - best way to reheat? Or leave it home and start fresh
    >> > with another plan?


    >> Kalmia, you started a huge thread and got probably 100 recipes for this
    >> and
    >> never replied or read it best we can tell. Computer problems maybe? Me,
    >> I'm not going to repeat it all.


    > Feelin' a wee bit testy are we now?


    Sorry, guess so. It just bites because this was covered in the first 20
    replies or so. Some of us spent a lot of time with experienced ideas and
    asking which appealed to her. One of the rare threads that didnt get very
    OT.

    I suspect a computer problem though at her end may have knocked her off line
    maybe.



  11. #11
    gloria.p Guest

    Default Re: Reheating a sour cream sauce.

    Dimitri wrote:
    > "Kalmia" <[email protected]> wrote in message
    > news:[email protected]...
    >> I decided to take a batch of meatballs in a sour cream wine sauce to
    >> that NYE thing. They are cooling right now in a glass baking dish
    >> (fits my travel pouch which has an ice pack.)
    >>
    >> How should I reheat this stuff so that the sauce does NOT curdle.


    >
    >
    > Do not use the sour cream in the recipe - take it separately and/or buy
    > it locally then add it after the dish is heated.
    >
    > Dimitri



    That would have been my advice also. Add the sour cream after heating
    and keep the heat very low.

    gloria p

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