Culinary Arts Project

Buttermilk Fried Chicken, Broccoli Rabe and a mighty fine lookin’ line – Day 47

TODAY’S TIDBITS Buttermilk is a magic ingredient imho – use it in dredging fried chicken or smelts: buttermilk slightly tenderizes the protein, coats better, and adds a light acidic element. Use buttermilk (or sour cream) in puréed potatoes – it makes them pop. Add cheese rinds when boiling your polenta for added flavor – you […]