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Curdled cream

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Curdled cream

Zalipolo | Jul 23, 2012 04:33 PM

First time poster. Lurk here once in awhile and figured someone might steer me right.

I had an idea for a tomato-lime cream sauce. Some grated tomatoes. Freshly squeezed lime. Salt pepper garlic basil and eventually the introduction of some 18% cream. Was looking to serve with angel hair pasta.

In hindsight I should have expected the acidic tomatoes and lime to curdle the cream instantly. Is there a way to avoid this?

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