from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Cream that has soured naturally by the action of lactic-acid bacteria, used in baking certain breads and cakes.
- n. A smooth, thick, artificially soured cream, widely used as an ingredient in soups, salads, and various meat dishes.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Cream which has been treated with a benign bacterium to turn it slightly sour.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. artificially soured light cream
Sorry, no etymologies found.
Photos do not forget about that dollop of sour cream or misjudge portion sizes.
Sure, there are twenty-seven-ounce porterhouse steaks (which run between 60 and 90 calories per ounce) and baked potatoes (220 calories for a medium-size one) brimming with sour cream (26 calories per tablespoon), cheese (110 calories per ounce of cheddar), and bacon bits (30 calories per tablespoon), but these restaurants also carry great seafood, the highest quality produce, and many options that are both low in calories and satisfying.
He sat, turned down a drink, listened to the specials, chose grilled rockfish with mashed potatoes after a salad, oil and vinegar, and began to work on a little plate of on-the-house munchies in sour cream the waiter had brought before he’d taken the order.
At last, we leave the izba, having paid eight rubles for our baskets filled with loaves of bread, jars of sour cream and cottage cheese, and a hefty chunk of butter wrapped in a plastic bag.
Chili: Cheese and onions on top, extra sour cream consider taking a phaseolamin-based supplement to buffer the potential spike from the beans.
Try reduced-fat or nonfat sour cream for starters, and if you do not like the flavor, you can try nonfat or low-fat yogurt, cottage cheese, or even evaporated milk with just a splash of lemon juice.