from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The sour liquid that remains after the butterfat has been removed from whole milk or cream by churning.
- n. A cultured sour milk made by adding certain microorganisms to sweet milk.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
- n. Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.
from the GNU version of the Collaborative International Dictionary of English
- n. The milk that remains after the butter is separated from the cream.
from The Century Dictionary and Cyclopedia
- n. The liquid that remains after the butter is separated from milk. It has a pleasant acidulous taste. Also called churn-milk.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
The thing about the buttermilk is that it really tenderises the chicken.
He said that the chicken is soaked overnight in buttermilk, then floured and fried.
Yes | No | Report from joey. henry wrote 6 weeks 3 days ago cut into steaks. dip in buttermilk, roll in flour, fryon med heat!
And because buttermilk is already acidic, you wouldn't have to use as much lime juice.
I think the dip in buttermilk dressing is reserved for delivery pizza only.
Anonymous said ... fried pickles dipped in buttermilk dressing - the ultimate!
Garlic bread is also wonderful in buttermilk dressing.
But I don't think there is anything that can't be dipped in buttermilk dressing, from fried squash, zucchini, green tomatoes, and even the latest thing-fried pickles, that buttermilk dressing doesn't make extra delicious.
If the batter, for example, contains an acid of some kind, like buttermilk is frequently used in griddle cakes, pancakes, that kind of thing, then the baking soda will react with the acid in the buttermilk to make bubbles.
I soak my fish in buttermilk overnight, or @ least an hour or 2 before battering.