Re:Is the world's best butter worth 50 dollars a pound? (2017)
by Cthulhu_ on Monday April 20, 2020 @04:40AM
(#22922194)
It is, but it makes it a fresh flavor, very low-calorie. I mean yoghurt is sour too, it's not necessarily a bad thing. I drink it straight, my girlfriend uses it to bake muffins, and you can let chicken soak in it for a couple hours; if you cook it afterwards the chicken ends up deliciously tender (the enzymes in buttermilk break the chicken down a bit).
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Re:Is the world's best butter worth 50 dollars a pound? (2017)
by steve_adams_86 on Monday April 20, 2020 @12:26PM
(#22925418)
This was one of my favourite discoveries. The way it tenderizes chicken is really nice; some other methods don't feel quite right. Other enzymes I've tried have seemed to tenderize too much and perhaps in overly-localized areas at times. Maybe it's user error. Buttermilk gives you a nice, mild, consistent result though and it couldn't be much easier.
Re:Is the world's best butter worth 50 dollars a pound? (2017)
by yumraj on Monday April 20, 2020 @12:54PM
(#22925723)
> the enzymes in buttermilk break the chicken down a bit
Am curious, is it the enzymes or the acidity? yogurt also tenderizes meat, but I always thought it was the mild acidity that does that, similar to how vinegar can also tenderize meats.
Not that it matters, as long as the job is done :)