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OK, why does it always curdle?
Aug. 17th, 2010 11:32 pmThis is just the latest example, but it always seems to happen to me with this sort of sauce.
I was making this:
http://www.riverford.co.uk/sacrewell/cook/recipes/by:latest/creamy-pea-pasta-with-parmesan-lemon/
A few mods: I skipped the lemon zest due to not having a real lemon, and subbed a small squirt of Jiff. The creme fraiche was actually yoghurt, but same difference (and the recipe refers to it as "cream" further down, so it looks like it isn't all that bothered about the precise dairy product either).
Yes, I applied heat to dairy product very gently. But within a few seconds of all the ingredients being in and being stirred, it stops being "creamy" looking, and become a mix of thin liquid, and white lumps. Still tasty, but not the "creamy" sauce as advertised.
It seems like this happens any time I try any sort of "creamy" pasta sauce. Any ideas what I'm doing wrong?
I was making this:
http://www.riverford.co.uk/sacrewell/cook/recipes/by:latest/creamy-pea-pasta-with-parmesan-lemon/
A few mods: I skipped the lemon zest due to not having a real lemon, and subbed a small squirt of Jiff. The creme fraiche was actually yoghurt, but same difference (and the recipe refers to it as "cream" further down, so it looks like it isn't all that bothered about the precise dairy product either).
Yes, I applied heat to dairy product very gently. But within a few seconds of all the ingredients being in and being stirred, it stops being "creamy" looking, and become a mix of thin liquid, and white lumps. Still tasty, but not the "creamy" sauce as advertised.
It seems like this happens any time I try any sort of "creamy" pasta sauce. Any ideas what I'm doing wrong?
