sarcasticgirl
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Post by sarcasticgirl on Sept 8, 2014 11:02:03 GMT -5
This is incredibility easy:
4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup milk
Directions
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.
My DH buys skim milk... I have made buttermilk with that, but I don't think my biscuits turn out as well. Since I only ever eat them every couple of months... I want them to be GOOD as possible!
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Tennesseer
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Post by Tennesseer on Sept 8, 2014 11:30:43 GMT -5
not sure if you've used it all up or not, but you can use it as a soak for chicken before breading and frying as well. keeps the meat moist. yum! Oh yeah, my granny would poach her chicken in buttermilk before frying. I don't fry chicken... but if i did, I would use the buttermilk! "Poach" or soak/marinate her chicken in buttermilk before frying?
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sarcasticgirl
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Post by sarcasticgirl on Sept 8, 2014 12:00:24 GMT -5
Oh yeah, my granny would poach her chicken in buttermilk before frying. I don't fry chicken... but if i did, I would use the buttermilk! "Poach" or soak/marinate her chicken in buttermilk before frying? She poached it in buttermilk, let it cool, then breaded it and fried it.
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Tennesseer
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Post by Tennesseer on Sept 8, 2014 12:10:17 GMT -5
"Poach" or soak/marinate her chicken in buttermilk before frying? She poached it in buttermilk, let it cool, then breaded it and fried it. Never heard of poaching the chicken before frying it. I imagine you have fried chicken both ways-poached and unpoached: which did you find tastier?
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sarcasticgirl
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Post by sarcasticgirl on Sept 8, 2014 14:26:27 GMT -5
She poached it in buttermilk, let it cool, then breaded it and fried it. Never heard of poaching the chicken before frying it. I imagine you have fried chicken both ways-poached and unpoached: which did you find tastier? I prefer my granny's method. The frying time was less so the grease factor was lower. and it was so moist and juicy! Sadly it has been years since I've had it My granny passed about 20 years ago and I don't live near family so when my mom makes it every few years I'm on the other side of the country.
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Tennesseer
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Post by Tennesseer on Sept 8, 2014 16:57:56 GMT -5
Never heard of poaching the chicken before frying it. I imagine you have fried chicken both ways-poached and unpoached: which did you find tastier? I prefer my granny's method. The frying time was less so the grease factor was lower. and it was so moist and juicy! Sadly it has been years since I've had it My granny passed about 20 years ago and I don't live near family so when my mom makes it every few years I'm on the other side of the country. I will have to try it sometime. I dislike the smell of cooking/frying oil in the house so your granny's way sounds like the smell of the oil will be pretty minimal. Basically you are just frying the batter. I would think that should not take too long. Thanks for the info.
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Sam_2.0
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Post by Sam_2.0 on Sept 8, 2014 20:27:27 GMT -5
I've found there are items that are much cheaper to get premade. Broccoli florets is one. We get 12oz for $1 from Aldi (regular) or $.70 from HyVee (sale). I can't buy it fresh that cheaply and then I would have wasted stalks.
I would guess spaghetti sauce ($1.99 @ Aldi for the good one) and bread ($1.29/loaf) would be the same. A pound of pasta is $.90 or cheaper on sale. Shoot, I can get us two weeks worth of groceries for $100 still if I avoid junk foods. The premade skillet dinners are expensive compared to making my own, but very cheap when compared to ordering pizza delivery.
I do love to make fried chicken and mashed potatoes from scratch though. Marinade the chicken in buttermilk, then drain and marinade in hot sauce for 30 mins before battering and frying. So good!
Sent from my SPH-L710 using proboards
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chiver78
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Post by chiver78 on Sept 8, 2014 21:12:37 GMT -5
hot sauce? interesting... do you use Frank's/sriracha/something else? I bet that adds a nice kick! totally going to try that next time.
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Sam_2.0
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Post by Sam_2.0 on Sept 8, 2014 22:41:29 GMT -5
I use Franks. It gets the flavor through the meat instead of just making a spicy coating. Like Popeye's spicy chicken Sent from my Nexus 7 using proboards
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whoisjohngalt
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Post by whoisjohngalt on Sept 8, 2014 22:44:57 GMT -5
This is incredibility easy:
4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup milk
Directions
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.
I am curious, though, is milk really cheaper than buttermilk? What would be the point of making it?
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Deleted
Joined: Apr 26, 2024 15:07:49 GMT -5
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Post by Deleted on Sept 9, 2014 7:34:01 GMT -5
This is incredibility easy:
4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup milk
Directions
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.
I am curious, though, is milk really cheaper than buttermilk? What would be the point of making it? you don't have to buy a container that's more than you need and then throw out what you don't use
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Sept 9, 2014 13:37:42 GMT -5
I am curious, though, is milk really cheaper than buttermilk? What would be the point of making it?
Because I always have regular milk on hand. DH and the kid drink it, plus I use it for cooking and cereal.
I also always have vinegar or some sort of acid on hand.
I have to go out and specifically buy buttermilk since it is not something I use on a regular basis.
Saves me time and money to drop a couple of tsps. of vinegar into regular milk. I make exactly the amount of "sour milk' I need and I know the separate components will be used up and not go to waste.
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wvugurl26
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Post by wvugurl26 on Sept 9, 2014 14:51:15 GMT -5
Dh bought a half gallon of buttermilk last weekend and i only needed about a cup for biscuits. So i have all this buttermilk about to go bad...I found a recipe for buttermilk quick bread. It is a basic recipe that has about a dozen variations to make sweet and savory breads. I have everything on hand to make several loafs and mini loafs. Super easy... Took me about 5 minutes to put the first plain loaf together. Going to freeze some mini loafs so we can portion out the breads since we don't eat them too often. I am not usually a fan of thawed bread, but for a cranberry walnut or almond cherry bread, I will get over it! Lol Sent from my Nexus 10 You need buttermilk for CL's red velvet cheesecake recipe. Just sayin' ;D
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kadee79
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Post by kadee79 on Sept 9, 2014 20:42:58 GMT -5
Just a little caution on the powdered buttermilk. I've bought it in the past several times. It gets HARD in it's container and I had to use an ice pick on it to break enough loose to make what I needed for my recipe. The substitute is MUCH easier to make and you don't have to store an extra item either!
As for the original question in the OP, yes! Once your panty/cupboards are stocked with the needed items, cooking from scratch is MUCH cheaper. It's just getting there and then you have to keep it stocked so you always have what you need at any given time. I make my own pasta/spaghetti sauce....I can control what goes into it and I freeze the excess for future meals. My DH is diabetic so there won't be any sugars in mine! I do the same with homemade sloppy joes/manwich and a few other things. Most processed items have "some" kind of sweetener added to them...we don't NEED that!
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Apple
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Post by Apple on Sept 11, 2014 21:37:43 GMT -5
So, I'm the only one who lets the buttermilk freeze in the back of the fridge and then uses it 6 months later? ha! can you freeze buttermilk? I always end up throwing it away (it doesn't freeze in the back of my fridge) It would rock if I could freeze it! of course now this bread is so damn good... Yes, you can!
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