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http://www.thekitchn.com/feedburnermain

Imagine a liquid that tastes indulgent, but is lean. A ready-to-use brine that renders proteins from fried chicken to grilled steak tender and juicy. An elixir that adds soft and tender crumbs to cornbread and chocolate cake, and makes perfect biscuits a possible dream. A tonic that adds tangy zip to salad dressings, milkshakes, and soups. Friends, that’s no genie in that bottle — that’s buttermilk.

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