On Tue, 09 Jun 2009 15:10:35 -0500, Chemiker
> wrote:

>Ah, OK. I was flipping a coin between
>adding it to the chicken stock, or whisking
>it into the cream.

My curdling problems come with acid, not alcohol. You might have
trouble if you tried to use light cream, but she's talking about
*sour* cream. In either case, put the alcohol in first (cook for a
"minute") and add "cream" later.

--
I love cooking with wine.
Sometimes I even put it in the food.