How to Marinate With Buttermilk
Marinades in the 1600s cured and tenderized meats and fish by soaking the food in seawater, but today's marinades add flavor to food instead with a combination of an acid and often a fat. The acid of the marinade penetrates the top of the meat letting the fat carry the flavor deeper into the meat. While marinating does not infuse the flavor completely throughout the food, your meat, fish or poultry will still taste more flavorful and more moist with a marinade than without. Buttermilk contains both the necessary fat and acid ingredients, but adding some additional fat to your buttermilk marinade increases the flavor of your finished food. To improve your fish, pork and poultry flavors, marinate it in buttermilk first. Does this Spark an idea?
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Things You'll Need
- 1 cup buttermilk
- 1 tbsp. olive oil
- 2 tsp. salt
- 1 tsp. pepper
- ¼ tsp. ground mustard seed (mustard powder)
- Gallon sized zip top bag
- 1 qt. capacity bowl
- 2 lbs. raw fish, chicken, pork or turkey
Instructions
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1
Pour the buttermilk, oil, salt, pepper and mustard in the gallon zip top bag.
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2
Seal the bag and shake to combine the buttermilk marinade ingredients.
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3
Open the bag and insert the meat or fish and reseal.
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4
Place sealed bag into the bowl and set the bowl in the refrigerator to marinate for 30 to 45 minutes. Marinate for up to one hour for cuts of meat thicker than 1 inch.
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5
Remove the buttermilk marinated meat from the bag and cook using your favorite method: deep frying, pan frying, sauting, broiling or baking. Discard the marinade.
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1
Tips & Warnings
Roll the marinated meat in crushed cereal or crackers or breadcrumbs before cooking for a crunchy coating.
Never reuse your buttermilk marinate after removing raw meat.
