Lime and Double Cream : AskCulinary
So I’ve this prawn stew I made simply the day before today, as I normally make it, and I normally upload lime to it.
Today, I had a distinct concept to extend the leftovers of stated stew: upload double cream to make it richer and in all probability even find a new method to make my conventional prawn stew.
But one thing at the back of my head says that if I upload cream to this dish with lime already in it, it will finally end up dangerous. It’s going to show bitter, or perhaps clot, or one thing.
Is my six sense proper on this? Should I chorus from including the cream?