Best Practices for Using buttermilk in the kitchen

Buttermilk Cooking Tips and Tricks

Buttermilk is very good in baked goods, but also as a base for soups and salad dressings. A rich and savory taste is given, with fewer calories than milk or cream. Whey spicy flavor goes well with sweet fruits such as peaches, cherries, pears, and particularly as a cream.

The acidic properties make whey and delicious marinade effective, especially poultry. Acid is used as an ingredient in baked struggle often opaque gray discoloration caused by the chemical reaction of cranberries, nuts and other foods that give out a bluish tint. It also facilitates the browning of baked goods and improving the texture.

Many prefer the meat, poultry and fish in buttermilk instead of milk to soak prior to coating for frying and baking.

If you're feeling adventurous, and is not concerned about the fact that use sourdough recipes specifically with whey as an ingredient instead of milk whey milk substitute designed.

In savory recipes, this is not the concern of not usually train is involved, but you should know that a slight spicy flavor of food is imparted a bit of sour cream or yogurt.

More recipes for butter

• What is buttermilk? If the butter? FAQ
• Buttermilk Kitchen Tips and Tricks
• Storage buttermilk
• Butter substitutions, equivalent measurements and
• History of Butter
• buttermilk Lore and Legends
• buttermilk health benefits
• Butter Recipes
_{Peggy Trowbridge Filippone, licensed Buttermilk Photo © 2009 to About.com, Inc.}

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