Text 9427, 58 rader
Skriven 2006-12-30 00:47:06 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Sour Cream
==================
DSh> Sacerdote recommended my trying Daisy brand.   I looked at it
DSh> in the store the other day, and did not see much difference in the
DSh> ingredients list from the Breakstone brand we now use --- but we
DSh> will give it a try next time we need some (which is not often).

ML> If there are fillers - modified food starch or gelatin -, I'd
ML> be disinclined to heat it at all. But on the whole, I'd say
ML> that the more fat the better, for cooking.

Sacerdote recommended Daisy brand for a good reason:  The ingredients
list is a single 4-word line: "Grade A Cultured Cream."  

Breakstone's ingredient list is of lesser quality.  "Cultured Grade A
Milk and Cream, Enzymes."

Daisy sour cream stands up well to whatever use one cares to put it
to, which is why I started using it when it first hit the markets here
a couple years ago (well, that and an aggressive marketing campaign 
that filled the ad flyers with coupons and discounts when it was being
introduced.)

= = 

Although I don't use "reduced fat" sour cream (or anything else, for
that matter) myself, I do undertand that there are people out there
who do use it, and even have managed to convince themselves that they
like such products.  Daisy also makes a "light sour cream" which 
contains cultured cream and skim milk and a bit of Vitamin A palmatate
(a common additive to reduced-fat dairy products, though I don't
really understand why - maybe it's antioxidant qualities?)

Dale, if you're reading this message, I think you mentioned before
that you use the reduced fat stuff, so you may want to have a look
at that.  I've tried it, and it's not bad (though not my bag,
daddy-o) and if I had to use a reduced-fat sour cream, it would 
be my choice.

For the truly insane, Daisy makes a "no fat" version that they are
somehow allowed to call "sour cream" even though it is made with
cultured non-fat milk, modified food starch, and carageenan.  I
wouldn't even allow that spooge in my refrigerator, let alone my
cooking, but Burt, with his dietary needs/choices, may find it as
good or better than some of the other "fake foods" he talks about
now and then [g] (please bear in mind that this is entirely
speculative based on the high quality of their other products and
my trust in the brand.)

The usual disclaimers apply (I don't work for Daisy, I'm just happy
with their stuff and think others might enjoy it too, etc.)





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