Omni Wrote:Spidey. Whether it was cold or not, when you put it on an extremely hot piece of potato, it's going to become either warm or slightly hot. Tested.
But it's not te same as directly heating it. Have you ever put sour cream on a baked potato and have all the liquid seperate from it, leaving white chunks in your potato? I'm sure the cream blended in perfectly. It's different when you take a chilled item and place it on a hot item. If it didn't matter, most places would just heat the cream up with the potato anyway, but every place I've seen only adds the cream AFTER the potato is baked.
In any case, I was raised with this in mind, and never questioned it because that's just the way it was. Family tells me something is bad, it seems like a fairly reasonable claim, and it's supported by the fact that my family isn't the only group of people that only place COLD sour cream on a warm food; rather than just heating up the food and sour cream at the same time. The cheese and bacon are baked at the same time as the potato, yet the sour cream is the only thing you add last.
My family is also this way with mayonnaise, but they were never strict on it. They simply told me "it doesn't taste as well heated, it gets dry", but with sour cream they actually told me to never eat heated sour cream(as in heated with an oven, stove, microwave, etc. It doesn't even get too hot when you put it on a hot food, because the cold and heat usually balance each other to make it either warm or room temperature.)