| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
03-09-2003, 01:54 PM
| ||||
| ||||
 What are your favourite ways to use buttermilk? I just baked a buttermilk brownie; and I got rave reviews, and I was wondering what else people might use it for? I'm lactose-intolerant myself; but do a lot of baking for church activies, and I enjoy being affectionately know as the bakergurl. I try to be as creative as possible in my baking; and I would appreciate any advice that could help, thank you in advance. 
__________________ Anne M. Johnstone.      |
| Sponsored links |
| |
|
#3
03-09-2003, 07:48 PM
| ||||
| ||||
 FRIED CHICKEN AND BISCUTS!!!!!!!
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
|
#4
03-09-2003, 08:22 PM
| ||||
| ||||
| I was also going to say, before I had read this post, FRIED CHICKEN! Cape beat me to it. I used it once when making twice baked potatoes, also regular mashed, it adds that nice tang. MMMMM
__________________ ________________IRONCHEFATL___ How come "dishwasher" is not listed as a choice for culinary experience? "...the very genesis of our art." - Escoffier on grilling |
|
#5
03-09-2003, 08:28 PM
| ||||
| ||||
| Creme Fraiche? Back in the 80's I used it in muffin recipes...OMG Lately, I've only used it in "homestyle" "ranch" dressings. Love it though....my GF, who is from Poland, reminded me that they call it "sour milk" and often used it for breakfast much the same way you see yogurt used today, like with berries and such...
__________________ Walk softly, carry a big rolling pin |
|
#6
03-09-2003, 08:30 PM
| |||
| |||
| Pancakes, waffles and creme fraiche. |
|
#7
03-10-2003, 07:30 AM
| ||||
| ||||
| A buttermilk question... I don't use it often but did need some the other day for a recipe and could only find buttermilk marked "low fat" or "reduced fat". Went everywhere thinking I wanted "whole" or full fat (whatever that might be); an Albertson's, Smith's (the chain stores here in Santa Fe) then on to Whole Foods and an assortment of independent grocers. Never found it. Was I wrong to go looking ? Is there such a thing ? FWIW, I ended up using the reduced fat stuff and did not notice that anything suffered but I'm still curious.
__________________ Bob Sherwood _______________________ Che la mia ferita sia mortale |
|
#8
03-10-2003, 08:30 AM
| ||||
| ||||
| Fyfas: Most buttermilk that I've seen in supermarkets is marked as 'low fat'. However, on occasion I think I've seen 'regular', 'high fat' buttermilk also although it's less common than its low fat counterpart. |
|
#9
03-10-2003, 11:40 AM
| ||||
| ||||
| I like to use buttermilk in my clam chowder. Take any recipe for clam chowder but use half of the milk it says to use and use buttermilk for the other half |
|
#13
03-10-2003, 03:10 PM
| |||
| |||
| You shouldn't be able to find a "full fat" version of buttermilk. Originally, it was what was left after making butter so most of the fat ends up in the butter. So it's already a fat skimmed product. From epicurious.com Buttermilk of times past was the liquid left after butter was churned. Today it is made commercially by adding special bacteria to nonfat or lowfat milk, giving it a slightly thickened texture and tangy flavor. Some manufacturers add flecks of butter to give it an authentic look. Phil |
|
#14
03-10-2003, 03:20 PM
| ||||
| ||||
| Scones! especially with dried cherries and clotted cream! 
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
|
#15
03-10-2003, 05:50 PM
| ||||
| ||||
 I like to use Buttermilk in my breading of fish , especially catfish . I take boneless catfish filets and cut them into fingers ( yes I call this catfish fingers ) kind of like a 1/4 inch american potato fry cut. I put the fingers in a bowl of buttermilk and then dredge in seasoned bread crumbs. I like a little cajun seasoning in mine but the sky is the limit . Fry at 350 till they are floating and browned . Seved with a great tartar sauce , fried potatoes , and a kicked up cole slaw and man is this heaven . Oh , a good buttermilk biscuit might top it off also ?
__________________ The two most common things in the universe are hydrogen and stupidity ! |
| Sponsored links |
| |
|
| Thread Tools | |
| |
