I decided to take a batch of meatballs in a sour cream wine sauce to
that NYE thing. They are cooling right now in a glass baking dish
(fits my travel pouch which has an ice pack.)

How should I reheat this stuff so that the sauce does NOT curdle.
Take my crockpot and reheat slowly? Microwave it? I am not sure what
the kitchen facilities will be like, as everyone else is bringing a
dish which might require a reheat too.

I decided on a meat dish -they usually fly off a buffet, especially
when opposed by myriad pasta and potato salads. I don't like the
hostess to be saddled with a leftover problem either.

Thanks.

"Kalmia" wrote

>I decided to take a batch of meatballs in a sour cream wine sauce to
> that NYE thing. They are cooling right now in a glass baking dish
> (fits my travel pouch which has an ice pack.)
>
> How should I reheat this stuff so that the sauce does NOT curdle.
> Take my crockpot and reheat slowly? Microwave it? I am not sure what
> the kitchen facilities will be like, as everyone else is bringing a
> dish which might require a reheat too.
>
> I decided on a meat dish -they usually fly off a buffet, especially
> when opposed by myriad pasta and potato salads. I don't like the
> hostess to be saddled with a leftover problem either.

Hate to say it but the time to ask that was earlier, as we said in a recent
thread. Next time, don't use a sour cream sauce so you and use a crockpot
you bring with you. Now, you had best hope they have microwave room.

"Kalmia" > wrote in message
...
>I decided to take a batch of meatballs in a sour cream wine sauce to
> that NYE thing. They are cooling right now in a glass baking dish
> (fits my travel pouch which has an ice pack.)
>
> How should I reheat this stuff so that the sauce does NOT curdle.
> Take my crockpot and reheat slowly? Microwave it? I am not sure what
> the kitchen facilities will be like, as everyone else is bringing a
> dish which might require a reheat too.
>
> I decided on a meat dish -they usually fly off a buffet, especially
> when opposed by myriad pasta and potato salads. I don't like the
> hostess to be saddled with a leftover problem either.
>
> Thanks.


Do not use the sour cream in the recipe - take it separately and/or buy it
locally then add it after the dish is heated.

Dimitri

On Dec 29, 7:05*pm, "Dimitri" > wrote:

> Do not use the sour cream in the recipe - take it separately and/or buy it
> locally then add it after the dish is heated.
>
> Dimitri

The whole shebang is made and in the fridge, sauce and all. So,
again, I ask - best way to reheat? Or leave it home and start fresh
with another plan?

On Wed, 29 Dec 2010 11:48:12 -0800 (PST), Kalmia
> wrote:

>I decided to take a batch of meatballs in a sour cream wine sauce to
>that NYE thing. They are cooling right now in a glass baking dish
>(fits my travel pouch which has an ice pack.)
>
>How should I reheat this stuff so that the sauce does NOT curdle.
>Take my crockpot and reheat slowly? Microwave it? I am not sure what
>the kitchen facilities will be like, as everyone else is bringing a
>dish which might require a reheat too.
>
>I decided on a meat dish -they usually fly off a buffet, especially
>when opposed by myriad pasta and potato salads. I don't like the
>hostess to be saddled with a leftover problem either.
>
>Thanks.

Well, problem one is that the sauce is aleady in the dish. Had the
sauce been made separately, and transported thus, you could temper
some more sour cream and finish the sauce at the site, maybe with a
double boiler. The fact that the sauce is already on the meat somewhat
complicates things. If I were in this situation, I would drain the
sauce from the meat, and rinse the meatballs. Take the sauce plus
extra broth and sour cream, and reconstitute it at the site. Heat the
sauce gently in a DB, add the broth early, and temper the additional
cream. Take a whisk.

ALternatively, take the makings of a fresh batch of sauce with you,
heat the meatballs in a double boiler with some broth, flavorings, and
add your sour cream/flour or what have you as usual, tempering
properly.

HTH

Alex

On Dec 29, 11:48*am, Kalmia > wrote:
> I decided to take a batch of meatballs in a sour cream wine sauce to
> that NYE thing. *They are cooling right now in a glass baking dish
> (fits my travel pouch which has an ice pack.)
>
> How should I reheat this stuff so that the sauce does NOT curdle.
> Take my crockpot and reheat slowly? *Microwave it? *I am not sure what
> the kitchen facilities will be like, as everyone else is bringing a
> dish which might require a reheat too.
>
> I decided on a meat dish -they usually fly off a buffet, especially
> when opposed by myriad pasta and potato salads. *I don't like the
> hostess to be saddled with a leftover problem either.
>
> Thanks.

I've reheated sour cream sauce...in the microwave. Stir it a couple of
times and it should be fine.

"Kalmia" wrote
"Dimitri" > wrote:

>> Do not use the sour cream in the recipe - take it separately and/or buy
>> it
>> locally then add it after the dish is heated.

> The whole shebang is made and in the fridge, sauce and all. So,
> again, I ask - best way to reheat? Or leave it home and start fresh
> with another plan?

Kalmia, you started a huge thread and got probably 100 recipes for this and
never replied or read it best we can tell. Computer problems maybe? Me,
I'm not going to repeat it all.

"Kalmia" > wrote in message
...
On Dec 29, 7:05 pm, "Dimitri" > wrote:

> Do not use the sour cream in the recipe - take it separately and/or buy it
> locally then add it after the dish is heated.
>
> Dimitri

The whole shebang is made and in the fridge, sauce and all. So,
again, I ask - best way to reheat? Or leave it home and start fresh
with another plan?

Doesn't matter - expect separation - Stir before serving and/or add a small
amount of a cornstarch/wine or arrowroot/wine slurry just before re-heating.

Dimitri

On Dec 29, 4:49*pm, "cshenk" > wrote:
> "Kalmia" wrote
>
> "Dimitri" > wrote:
> >> Do not use the sour cream in the recipe - take it separately and/or buy
> >> it
> >> locally then add it after the dish is heated.
> > The whole shebang is made and in the fridge, sauce and all. *So,
> > again, I ask - best way to reheat? *Or leave it home and start fresh
> > with another plan?
>
> Kalmia, you started a huge thread and got probably 100 recipes for this and
> never replied or read it best we can tell. *Computer problems maybe? *Me,
> I'm not going to repeat it all.

Feelin' a wee bit testy are we now?

"Chemo the Clown" wrote
"cshenk" wrote:
> "Kalmia" wrote

>> > again, I ask - best way to reheat? Or leave it home and start fresh
>> > with another plan?

>> Kalmia, you started a huge thread and got probably 100 recipes for this
>> and
>> never replied or read it best we can tell. Computer problems maybe? Me,
>> I'm not going to repeat it all.

> Feelin' a wee bit testy are we now?

Sorry, guess so. It just bites because this was covered in the first 20
replies or so. Some of us spent a lot of time with experienced ideas and
asking which appealed to her. One of the rare threads that didnt get very
OT.

I suspect a computer problem though at her end may have knocked her off line
maybe.

Dimitri wrote:
> "Kalmia" > wrote in message
> ...
>> I decided to take a batch of meatballs in a sour cream wine sauce to
>> that NYE thing. They are cooling right now in a glass baking dish
>> (fits my travel pouch which has an ice pack.)
>>
>> How should I reheat this stuff so that the sauce does NOT curdle.

>
>
> Do not use the sour cream in the recipe - take it separately and/or buy
> it locally then add it after the dish is heated.
>
> Dimitri


That would have been my advice also. Add the sour cream after heating
and keep the heat very low.

gloria p