BUTTERMILK IN A PINCH
When you're out of buttermilk, and you need it in a pinch for a recipe, this "Joy of Cooking" suggestion will help you out. I've used it numerous times over the years, and although the real thing is always preferable, this substitution works just fine.
Provided by rochsann
Categories < 15 Mins
Time 2m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place the tablespoon of vinegar or lemon juice in the bottom of a (one cup) measuring cup.
- Fill the cup with milk.
HERE'S HOW TO MAKE BUTTERMILK IN A PINCH
Learn how to make buttermilk, including dairy free and vegan buttermilk. These easy buttermilk substitutions will come in handy!
Categories baking
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Add the vinegar or lemon juice to a liquid measuring cup and fill with milk to reach the 1 cup marker; stir to combine. Let the mixture sit for 5-10 minutes.
- Stir again just before using.
BUTTERMILK FRIED CHICKEN WITH SPICY HONEY DRIZZLE
We just love the crispiness of this buttermilk fried chicken recipe. Soaking the chicken in buttermilk tenderizes the meat and makes the final outcome very moist. Frying in a cast iron skillet is just like how grandma used to make it. The spicy honey drizzle on top is the perfect complement to the savory chicken. Serve with crispy waffles and this meal is a dream.
Provided by Mary Lundschen @burbonpecanpie
Categories Chicken
Number Of Ingredients 9
Steps:
- Remove skin.
- Rinse and pat dry. Salt & pepper pieces.
- Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
- Shake bag to coat chicken.
- Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
- Then back into the flour and shake bag to coat.
- Remove chicken from bag, shaking off excess flour.
- Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
- When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
- When the chicken is fried, drain on paper towels.
- Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
- Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
- Warm in the microwave.
- Lightly drizzle over pieces of chicken. Finger-lickin' good.
CHOCOLATE BUTTERMILK PIE
What a fabulous old-fashioned pie! It's perfect for chocolate lovers. The filling of this pie has a crunchy, sugary top and a gooey, chocolaty center. Super rich, this pie has almost a tangy flavor. Very sweet, we loved our slice with a cold glass of milk. One batch makes two chocolate pies and we couldn't get enough.
Provided by Shelia Senghas @earthbaker
Categories Pies
Number Of Ingredients 9
Steps:
- Combine sugar and butter and mix until well blended.
- Beat in the eggs, one at a time, and mix well.
- Combine and whisk the flour, cocoa, and salt until mixed. Then add to the butter mixture.
- Add buttermilk and vanilla to the mixture. Stir until well mixed.
- Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for the pie to be firm and not jiggle in the middle.
- Cool completely before cutting. Store leftover pie in the refrigerator.
- Note: I used an electric mixer though this recipe can easily be mixed by hand. Adapted from Karen's Buttermilk Pie My older sister Karen always made the Buttermilk Pie for our Thanksgiving and Christmas dinner, and though I'm not sure where she got her recipe, I am sure that it was the best Buttermilk Pie that anyone in our family ever made. Yes, even better than mine. My beloved sister passed away in 1999 a few days after Christmas. The following year I decided to make her Buttermilk Pie in honor of her. I contacted family members and began a search for her recipe. To my dismay no one had it. My mother said my sister had written down the recipe for her, however, after searching she could not find it either. Each year I make a buttermilk pie from recipes I have found in books and online and none of them tasted the same. I am happy to say that while looking through old recipes of my mother's, after 13 years, I found my sister's handwritten recipe in time to bake it for Thanksgiving and my family got to enjoy a piece of Karen's Buttermilk Pie as we reminisced about her and holidays past.
Tips:
- Sour Milk: If you only need a small amount of buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Yogurt: Yogurt is a great substitute for buttermilk in baking. It adds a similar tanginess and moisture to the recipe. Use plain yogurt and thin it out with a little bit of milk if necessary.
- Sour Cream: Sour cream can also be used as a substitute for buttermilk. It's a bit thicker than buttermilk, so thin it out with a little bit of milk or water before using.
- Buttermilk Powder: Buttermilk powder is a shelf-stable option that can be used to make buttermilk. Simply mix 1/4 cup of buttermilk powder with 1 cup of water.
- Milk and Lemon Juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Conclusion:
Buttermilk is a versatile ingredient that can be used in a variety of recipes. If you don't have any buttermilk on hand, there are several easy substitutes that you can use. With a little creativity, you can easily find a substitute that will work well in your recipe.
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