First attempt at buttermilk brined chicken

[Donw]

That is a shame it is becoming harder in places to buy traditional buttermilk. Luckily here we can still find quart sizes easily from a local dairy but the pints do seem to have disappeared in the past few years.

[WillTravelForFood]

24hr Buttermilk brined steak (with garlic and rosemary) is also a winner, so don't feel limited to chicken as your buttermilk protein.

[barelfly]

I didn’t see this mentioned but, I never have buttermilk…unless I’m really planning out a cook. I usually use a substitute of 1TBS of vinegar plus 1cup of Milk. i forgot where I found this sub…perhaps the Betty Crocker cookbook my wife has.

It’s not buttermilk but everything I’ve used this with (chicken mainly, turkey legs for Disney Turkey legs), occasionally baking - man does it turn out some great stuff!

just in case you are ever in a pinch.

[MBMorgan]

Thanks! I was starting to question my reading comprehension ...

[barelfly]

MBMorgan - you can also use lemon juice, but I’ve always used white vinegar

[Richard Chrz]

Fat & acid is a real thing!

[Richard Chrz]

If you need a substitute for buttermilk, and looking for something you are more comfortable with more uses. Plain yogurt. In some uses, It is a culture thing, and what it brings as well.

[MBMorgan]

If you need a substitute for buttermilk, and looking for something you are more comfortable with more uses. Plain yogurt. In some uses It is culture thing and what it brings as well.

Yep ... pretty much anything palatable and that lowers the PH (makes things more acidic) will work ... like ... beer ... (I thought bbqLuv would have been along by now).

[bbqLuv]

MBMorgan are you thinking PBR?
But thank you for thinking of me!
I can use all the advertising I can get. LOL

[fzxdoc]

Powdered buttermilk is shelf stable and works well too.



Kathryn

[painter]

I first started brining whole birds overnight in a buttermilk/salt solution after reading about it in Samin Nosrat's book Salt Fat Acid Heat. It makes an incredible chicken.

[Richard Chrz]

I still need to buy that book, I can only image it is an incredible lesson!

[efincoop]

Agreed. That was the first recipe I made out of her book. We did enjoy it, but I recall it being salty, so I made a note to cut back on the salt next time.

[PNWsmoke]

Just started reading on Kindle from library, thanks

[Purc]

In TN, we always soaked chicken in buttermilk overnight for fried or baked chicken and since we lived with a septic tank, plumbers always said to flush in the toilet unwanted buttermilk with a package of activated yeast to keep the septic tank and lines operating.

[Perry Mason]

Also - for cooking purposes, buttermilk lasts long past the expiration date (like weeks longer). It won't be as good for drinking past expiration, but great for cooking - just a little "tangier".

[ecully]

I've been sous vide'ing chicken and then soaking in buttermilk. After lounging in the buttermilk bath (the chicken, not me...), I dredge and do a light fry. The chicken is incredibly tender and the skin is nice and crisp.

[snowswamp]

Add a splash of dill pickle brine for additional flavor. I don’t remember an amount or ratio, but I do remember using just a bit too muck and we really tasted it. 😀

[Prof Bunky]

Also - for cooking purposes, buttermilk lasts long past the expiration date (like weeks longer). It won't be as good for drinking past expiration, but great for cooking - just a little "tangier".

We froze our extras since we don't drink it, but only use it to bake/brine. It's hard to find buttermilk here, so as someone up-thread says, milk/lemon is a substitute. Sometimes we used diluted yogurt.

[Bad Hat BBQ]

This is a great thread.....learned something and look forward to giving this a try

Thank you