On Love and Buttermilk
Buttermilk biscuits, buttermilk brined chicken, and buttermilk ice cream, oh my! It seems as though buttermilk is popping up all over the kitchen. Are you on team buttermilk, too?
"Some of its miraculous properties are purely physical. Mildly acidic buttermilk activates meat's own enzymes, gently sundering protein links without leaving the surface flaccid, as stronger acids can. Personally, I just like the taste of buttermilk — the way it evokes cream without cream's over-the-top heft; the way its tanginess goes up to the threshold of yogurt and stops just shy."
Photo by T. Susan Chang