We continue to explore buttermilk. It has become our liquid of choice in everything from ice cream to pancakes. It is creamy, smooth, sour and developed. The cultured notes of buttermilk add depth of flavor to ingredients and dishes. Buttermilk makes an excellent brine. Recently we have begun flavoring that brine with herbs. We puree the raw herb into the salted buttermilk. The process allows the flavors to mingle and transfer into the ingredients being brined. The infusion is clean and the flavor transfer is quick.
June 19, 2005