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marinading with buttermilk

marinading with buttermilk (post #69126)

PCM on Tue, 02/02/2010 - 06:39

Cooking Discussion

I recently tried marinading chicken in buttermilk, with great results!
What results will marinading pork spareribs, or any pork or beef with buttermilk produce?
Thanks to all in advance!
Pete

I think it is pretty specific (post #69126, reply #1 of 10)

by Gretchen in reply to PCM [original] on Tue, 02/02/2010 - 08:47

I think it is pretty specific to chicken. And don't over marinate--it can make the chicken mushy (like in overnight, which I see in some recipes.).
That said, a lot of Indian recipes use yogurt as a marinade, and then use it in the sauce. Again, it is often chicken--maybe lamb occasionally. NOt sure.

Gretchen

I will look into yogurt. I (post #69126, reply #3 of 10)

by PCM in reply to Gretchen [original] on Tue, 02/02/2010 - 10:20

I will look into yogurt.
I presume the tenderizing is due to the cultures added to milk and yogurt.
Thanks!
Pete

I marinate AND BRINE chicken (post #69126, reply #2 of 10)

by thecooktoo in reply to PCM [original] on Tue, 02/02/2010 - 09:34

I marinate AND BRINE chicken at the same time. I add 1/4 cup of salt to 2 cups of buttermilk and marinate/brine for 2-4 hours.
Remove from the brine, let it just drain off while you hold it for a few seconds, then into seasoned flour, then pan fry. Wonderful fried chicken.

Jim

I'll try the (post #69126, reply #4 of 10)

by PCM in reply to thecooktoo [original] on Tue, 02/02/2010 - 10:21

I'll try the brine.
Thanks!
Pete

And just so you know, I am (post #69126, reply #5 of 10)

by Gretchen in reply to PCM [original] on Tue, 02/02/2010 - 10:30

And just so you know, I am not a fan of brining at all--going against the tide usually because so many do. I think it makes the meat mushy, and it definitely will if you leave it too long.
I don't think it is necessarily the "cultures" because most buttermilk isn't cultured any more. It is more likely the lactic acid.

Gretchen

Over-brining can be a (post #69126, reply #6 of 10)

by StevenHB in reply to Gretchen [original] on Tue, 02/02/2010 - 12:57

Over-brining can be a problem. I once turned some lovely boneless chicken breast into spongy lunch meat by overbrining it.

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

I have never liked buttermilk (post #69126, reply #9 of 10)

by Fledge in reply to thecooktoo [original] on Fri, 02/12/2010 - 14:15

I have never liked buttermilk taste with fried chicken. Didn't grow up eating it that way, seaux....got me one of those deep fat fryers and haven't tried chicken yet. After a long while, I was finally able to fry a whole chicken that I did brine and it was great. (In a cast iron pot though). I am curious how the vat will work.

You don't scare me

I have an African Grey

The buttermilk works because (post #69126, reply #7 of 10)

by Chef Todd Mohr in reply to PCM [original] on Wed, 02/03/2010 - 06:52

The buttermilk works because of the acidic qualities.

Acids in marinades break down connective tissues, tenderizing the item slightly, and adding flavor.

You can certainly marinate pork in buttermilk. It's a great way to get extra moisture into the finished dish. When cooked incorrectly, pork can be dry. Marinating first, then breading and pan-frying will give you the best chop ever.

Chef Todd Mohr Learn to cook like a chef at home http://www.WebCookingClasses.com

IF you don't overcook it. (post #69126, reply #8 of 10)

by Gretchen in reply to Chef Todd Mohr [original] on Wed, 02/03/2010 - 07:58

IF you don't overcook it. Overcooking pork would be the number one reason for dry tasteless meat, in my opinion.

Gretchen

buttermilk and pork? oh man, (post #69126, reply #10 of 10)

by Fledge in reply to Gretchen [original] on Fri, 02/12/2010 - 14:17

buttermilk and pork? oh man, I dunno...

You don't scare me

I have an African Grey

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