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of about 325 degrees F add some liquid, either water or broth, and cook the bottom round approximately 45 minutes to one hour per poun d of beef. Bottom Line The bottom round roast is a tough cut of meat. Bottom round roast is a tougher cut of meat from the rear leg of the cow. Since this is a cut more habitually exercised, it contains more muscle than other cuts; thus making the bottom round a tougher but also leaner part. Slower cooking at a low temperature, an hour per pound at 325 degrees F, coupled with a higher liquid base for c snes icons download ooking, lends itself to a tender outcome for this cut of beef.Color Good sour cream is a smooth, shiny white color. Sour cream products that show color such as yellowing or green tint should be thrown out immediately. Check for other signs of color, such as blue, pink o buy aftershaves r black spots, before stirring the sour cream. Stirring often hides signs of spoilage, so take care to check the product before stirrin .

he cream's taste, not the scent. Taste According to the United States Department of Agriculture, sour cream should taste pleasant and m ild, with an aromatic acidic flavor. It should never taste of yeast or be rancid. Taste sour cream before putting it on food to ensure its freshness and never eat sour cream that's under suspicion of spoilage. If you can't tell whether or not it's spoiled, err on the si de of caution and throw it away. Separation Sour cream will separate naturally, but sour cream that has separated into discolored, wate free grunge textures photoshop ry or acrid layers should be discarded. Smell the sour cream for signs of spoilage and look at the clear liquid settled on top of the c ream. If it's yellowing, throw it away. If the watery liquid on top is clear, or slightly milky, stir it into the sour cream to reinteg buy aftershaves rate the mixture. Texture Like yogurt, sour cream should have a smooth, creamy texture. If the sour cream is gritty, grainy or lumpy, i .

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