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Wallis Simpson (wife of the ex-king) says, in her cookbook, that the raw chicken should sit in the buttermilk (I forget how long) before frying.
Or, you can freeze it in the amounts you might be needing.
Or, next time buy the powdered buttermik and mix up just what you need. The powdered stuff lasts for a very long time on the shelfl -
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I love this jalapeno cornbread recipe with buttermilk. I substitute 1/3 cup of butter for the vegetable oil for a richer, moister result.
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I believe you can freeze buttermilk...but it's great in blueberry pancake batter...and I agree with the post about marinating with it...Epicurious has a tremendous oven fried chicken that uses buttermilk as the marinade before putting in the oven BUT if you are adverse to using your oven due to the summer heat, this may not be a good option for you.
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the best use imo is hidden valley ranch dressing clone.
http://www.recipecircus.com/recipes/0_rusty/MIXES/Hidden_Valley_Ranch_Dressing_Mix_Clone.html
http://www.cajuncookingrecipes.com/cl... -
I make a chilled buttermilk pudding, slighlty jelled (with Knox gelatine), slightly sweetened with either sugar or Splenda and with lemon, lime and orange zest. If you google this you will come up with 1/2 dozen recipes. It is surprisingly delicious and nice after a heavy meal.
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