Tagged With buttermilk

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Over the years, I have not been shy about my indifference toward turkey. I’ve called it “a bit of a thermodynamic nightmare” with “the dumbest meat.” I’ve also been pretty clear about my preference for thighs — as dark meat inherently has more fat and flavour — but this buttermilk brined breast has me looking inward, questioning everything, and eating so, so much turkey, along with my words. (This is very impressive at this point in the month, as I have cooked about 18kg of turkey in the last three weeks.)

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I love buttermilk in baked goods, but most recipes only call for a 1/4 cup or so, and the remaining portion of bottle usually languishes in the fridge until its expiration date. But all of that is about to change, because I am now aware of the magic known as powdered buttermilk.