Gourmet: A Defining Moment Do you remember the first time you had a "gourmet" delicacy? I do. I was having dinner in a restaurant of supreme quality and reputation, and I ordered the escargot. It was the most wonderful entrée I have ever had the pleasure of consuming. The ... Is It Good To Hire A Personal Chef? You may misunderstand that hiring a personal chef will cost you a lot and it is not worth it to spend such huge money on this! This is a wrong idea. Personal chefs are now helping couples and families to present fabulous home cooked dinners to their ... Roast Meat - Times and Temperatures Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.This has become the fashionable ...
Buttermilk is healthier today than ever before
Buttermilk was traditionally a by product of homemade hand churned butter. Buttermilk was the liquid that remained after the butter had been made. The liquid contained small particles of floating butter and some traces of butterfat. This gave the buttermilk a rich sweet flavor and made the drink very refreshing. It was also commonly used in homemade biscuits, salad dressings such as ranch and as the dipping liquid for fried chicken. Today buttermilk is mass produced and has only a trace resemblance to the original form of buttermilk. In today's dairy processing facilities a lactic acid bacteria is added to non-fat milk and allowed to ferment. This modern version of buttermilk contains calcium, protein, and vitamin B2 which make it a healthier alternative to traditional buttermilk. Today's buttermilk is lower in fat than traditional buttermilk due to the lack to butter particles and the base being a non-fat milk. It is also thicker and tangier than traditional hand churned buttermilk. A homemade version of buttermilk can be easily made with a buttermilk starter. Simply heat a scant 4 cups of non-fat milk until it is slightly warm. Do not allow the milk to come to a boil. Next add ¾ cup of store bought buttermilk. Allow the milk to stand overnight. After resting for at least 12 hours you will have thick tasty ready to use buttermilk. About the Author Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
