""When you add a bunch of stuff, it's almost like overcompensating for the flavor you're not getting.""
""Baking is essentially the world's most delicious chemical reaction, and buttermilk is prized for how its acidity interacts with alkaline leaveners like baking soda.""
""It makes cakes more tender. Even if you're not baking it, like in the panna cotta, you can tell.""
""In recipes for fried chicken, country-fried steak, and more, the lactic acid in buttermilk gently denatures proteins, reshaping their collagen.""
Cultured buttermilk, particularly from local dairies, is essential for baking due to its rich flavor and acidity. It interacts with alkaline leaveners, producing carbon dioxide that helps baked goods rise. Lower-fat buttermilks with additives compromise flavor and texture. Renata Ameni emphasizes that slow-cultured buttermilk makes cakes more tender. Beyond baking, buttermilk adds tang to savory dishes and is effective as a marinade, enhancing moisture and flavor in various recipes.
Read at Bon Appetit
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