Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: faffa_70 on January 24, 2009, 10:26:36 am
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I have today made copious quantaties of butter (thanks Woolies for the reduced to clear price with a week still left on the date! Was too much of a bargain and I bought the lot LOL) I have a recipe for muffins and also waffles which I have converted for the TM which I will get around to posting, but was wondering if anyone had a biscuit, cake or anything else that used up the buttermilk. The family aren't too keen on the buttermilk bread though. I know I can freeze it but I also have lots already frozen from the past too...soooo any new recipes will be welcomed with open arms.
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http://brazen20au.blogspot.com/search/label/buttermilk
yum!
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One of our favorites is this recipe for Irish Soda Bread (http://www.recipesonrails.com/recipes/show/20-irish-soda-bread). The recipe calls for a pound of water and some buttermilk powder. Just substitute a pound of buttermilk. That's what was in the original recipe :)
(http://www.recipesonrails.com/recipes/photo/20-irish-soda-bread.png)
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Just had a quick look at Recipezaar, which is my main site for non-TM recipes. Here are some links for you. You'll need to convert them to TM, but it didn't sound from your post as though you'd have any problem with that.
http://www.recipezaar.com/Buttermilk-Pie-56
http://www.recipezaar.com/Buttermilk-Cornbread-1780
http://www.recipezaar.com/Buttermilk-Dressing-66144
http://www.recipezaar.com/Buttermilk-Syrup-16717
http://www.recipezaar.com/Buttermilk-Brownies-38764
http://www.recipezaar.com/Buttermilk-Kuchen-51356 (Cake)
http://www.recipezaar.com/Buttermilk-Chicken-55754
http://www.recipezaar.com/Buttermilk-Pralines-101769
http://www.recipezaar.com/Buttermilk-Rusks-119169
http://www.recipezaar.com/Buttermilk-Squares-181389
http://www.recipezaar.com/Buttermilk-Pudding-176033
http://www.recipezaar.com/Buttermilk-Fudge-200007
http://www.recipezaar.com/Buttermilk-Cake-205399
http://www.recipezaar.com/Buttermilk-Cobbler-222910
This is just a small selection from 6 of the 49 pages the search for 'buttermilk' recipes turned up :) Hope they're of some help. If you use any of them and like them, why not post the original recipe, together with how you converted it, on the "Converting Recipes" thread? http://www.forumthermomix.com/index.php?topic=561.0 That would be great.
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I've never used buttermilk in cooking. What's the most common use(s) for it?
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It makes gorgeous pancakes and I like to use it in all my baking, I think it tends to make the cakes etc lighter. (probably my imagination though)
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Do you use it in place of another ingredient in the cake mix?
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you can use it instead of milk
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Try buttermilk in place of milk in scones - may be my imagination too, but think they are lighter. ;) ;) ;) ;D ;D
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Buttermilk adds better texture and an even color to baked goods, so you are not imagining it, the baked goods ARE lighter when you use buttermilk. It also extends the freshness of baked goods. You could use buttermilk in almost any recipe requiring normal milk and it would be fine...for future reference. ;)
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Cool, thanks. So can you store buttermilk for future use after you've made butter? How long for, generally? I have no experience with buttermilk at all, but I plan on making butter so 'waste not, want not' and all that.
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I freeze my leftover buttermilk as I assume it would only last a few days in the fridge
I also buy cream when its on special or reaching its useby date so price reduced, make my butter and freeze the butter then it can be used for garlic/herb butter etc etc
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Buttermilk actually lasts quite a long time in the fridge and as it has a bit of tang to it anyway, I am assuming that a little sour wouldn't hurt, though don't quote me!
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I freeze my leftover buttermilk as I assume it would only last a few days in the fridge
I also buy cream when its on special or reaching its useby date so price reduced, make my butter and freeze the butter then it can be used for garlic/herb butter etc etc
You are a woman after my own heart lol that is exactly what I do. Freezing the butter is perfect for everyday use as well when defrosted ;D ;D I use buttermilk in my bread now instead of water...gives a nice crumbly texture when toasted along with using it for muffins etc. If I don't use it up in a day from making the butter I freeze it, only because generally I have made butter from cream that is close to date and don't want to risk it ;D
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I use buttermilk in my bread now instead of water...gives a nice crumbly texture when toasted along with using it for muffins etc.
I have to make bread, and I have buttermilk to use as well. Is your buttermilk bread on here somewhere?
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It's in the EDC CB79.
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It's in the EDC CB79.
Excellent, thought it might have been a secret, tweaked version. Will try it now.
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I make any bread recipe I feel like, and replace the water with buttermilk. It's always worked out well for me.
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If I have buttermilk I use it in anything. Cakes, muffins, biscuits.
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An old southern tradition (American south) is Buttermilk Pie.
I make it but don't have a recipe per se, it is one of those things I have been preparing so long that I just make it up as I go.
This one is very close to mine: http://southernfood.about.com/od/chesspies/r/bl00510h.htm
Saveur magazine published a rather different recipe in October.
http://www.saveur.com/article/Recipes/Cardamom-Buttermilk-Pie
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Sound interesting indeed. Great stuff - is your store bought buttermilk thick and sour ( we have cultured) or watery and thin like that left over from making butter?? The Saveur recipe makes it sound like the butter must have been sour ?? Maybe from the cultured butter production as in some European countries.
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Sound interesting indeed. Great stuff - is your store bought buttermilk thick and sour ( we have cultured) or watery and thin like that left over from making butter?? The Saveur recipe makes it sound like the butter must have been sour ?? Maybe from the cultured butter production as in some European countries.
I use both types - the liquid that remains after churning butter, poured off prior to adding water to the churn. I do "culture" the butter or rather the cream prior to churning. It's just a matter of taking it up to 180° F (82 C) allowing it to cool, adding the culture, (the same Bulgarian culture) and holding it at 85° F. (29 C) for 24 hours. The result is butter with a much more pronounced "buttery" flavor, some people think it has a slight cheese-like flavor. I like it because it was what I grew up with.
I also use full-fat cultured buttermilk (Bulgarian culture) that I make on purpose - similar to making yogurt but a totally different flavor - for drinking and to use in cooking, baking, etc. It has a flavor like liquid sour cream.
Oddly enough, they have about the same properties in cooking or in baking. Sometimes the volume of liquid has to be adjusted a bit, one way or the other, but I usually hold back part of any liquid in baking and add the last part if it looks like it needs it. This is simply experience. There are a lot of variables because many recipes behave differently because of weather. There are some things that simply cannot be done on a rainy day. Every try to do meringues when it is raining??? An exercise in humility.
I'm not really fond of whipped cream - I much prefer sweetened sour cream for fruits etc., and the thick buttermilk is excellent when sweetened. (I now use Splenda or a combination of that and sugar because of diabetes.)
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Thanks for all that - you must have an interesting heritage too. Sounds like fun in your kitchen.
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Think that in some curries buttermilk is also used. (Can also make a substitute with milk and 1 tablespoon of vinegar or lemon to curdle when you don't have any buttermilk).
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JudyDawn - the buttermilk bread is my current favourite. Have you tried substituting the buttermilk with anything like the milk and vinegar idea? I don't make enough butter to get the buttermilk I need.
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No I haven't CB79 - if I don't have it frozen, I just buy some and then there is enough to do a batch of scones too. The milk and vinegar/lemon idea sounds good though, cheaper than a carton of buttermilk and no need to run to the shop. Will try that myself next time.
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Do you have dried buttermilk at the stores in your area? I read an online article written by a chef in Melbourne a couple of years ago where he mentioned using dried buttermilk in recipes.
He had seen it here in the US while on a visit and searched for, and obviously found it, when he returned home.
It keeps for years if kept in a sealed container and is terrific to use in baked goods. I use it in my basic baking mixes (prepared in bulk) and then only have to add water and eggs, instead of the liquid buttermilk.
The brand I get here is SaCo because it is available at the bakery supply store in bulk. However, I have seen the Alibaba brand at the Philippine market and it is identified as Product of the Philippines.
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I don't eat much icecream, but my ex did and I think that buttermilk powder was an ingredient in many. It is certainly available here.
It is likely that the chef was Shannon Bennett ?
Would be good to make buttermilk pancake mixes for storage !!!
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One of my cousins has a "secret" recipe for a holiday drink made with buttermilk and orange juice - however there are other ingredients that she will not reveal and it has become an ongoing ambition of mine to figure out the recipe.
The stuff is delicious and is almost addictive. One cup is never enough!
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If anyone can work it out andiesenji, you can ;) ;) I can never understand why anyone keeps a recipe a secret. She obviously never makes it in front of you.
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Hope it's not something illicit :o :o :o - moonshine? Maybe some orange liqueur? Maybe some honey and spices?
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One of my cousins has a "secret" recipe for a holiday drink made with buttermilk and orange juice - however there are other ingredients that she will not reveal and it has become an ongoing ambition of mine to figure out the recipe.
The stuff is delicious and is almost addictive. One cup is never enough!
In Oz we would call this person a "Wanker". Make up your own and and tell lher you have improved on her recipe.
Gretchen
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In Oz we would call this person a "Wanker". Make up your own and and tell lher you have improved on her recipe.
Why not call it as you see it gretchen ?? ;D ;D ;D ;D ;D Don't hold back on our account ;) ;)
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In Oz we would call this person a "Wanker". Make up your own and and tell her you have improved on her recipe.
Why not call it as you see it gretchen ?? ;D ;D ;D ;D ;D Don't hold back on our account ;) ;)
It put me in mind of an aunt who had a recipe for marshmallow salad which was always a star at Christmas. Disgusting thing it was but everyone craved the recipe. She died never having divulged it. Just as well.
Gretchen
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;D ;D ;D ;D ;D ;D ;D ;D thanks for the belly laugh, even though it still hurts.
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Love it - many cases of food poisoning averted ???
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If anyone can work it out andiesenji, you can ;) ;) I can never understand why anyone keeps a recipe a secret. She obviously never makes it in front of you.
She hides it from everyone - even her own children. At one time she had the idea of selling the "formula" but could never find anyone interested. I suppose she still has hopes.
It has absolutely no liquor in it. I can drink it and I have a severe allergy to alcohol - I can cook with it if the food is cooked long enough, or baked but raw alcohol causes edema in my throat and other scary symptoms.
She wouldn't, in any case, use alcohol. She is a strict Baptist and believes that alcohol is the way to Hell - dancing is almost as bad and has never gotten over the fact that her eldest son owns a supper club....... ;D
The stuff has spices in it - it is frothy (no egg whites) rather like the foamed milk ladled on caffe latte, and it is good either chilled or at room temp.
I have tried to duplicate it dozens of times and have come close but that elusive "special" taste has eluded me. Maybe someday.
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Very descriptive Gretchen. There are quite a few people out there who won't share recipes, jolly stupid. I take it as a compliment if asked for a recipe.
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I agree cookie 1 but I have to confess that many years ago I gave a recipe to someone who was always trying to "one up" me. Instead of leaving out a" secret" ingredient I added 2 extras that changed the recipe completely. She tried and tried but could never replicate it. Pleased me no end.
Now I have mellowed and would not do that unless, of course, you were andiesenji's cousin! ;D ;D ;D ;D
Gretchen
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Gretchen you are a treasure - can always rely on you for my daily fix of a good laugh. Keep up the good work :-* :-*
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It has absolutely no liquor in it. I can drink it and I have a severe allergy to alcohol - I can cook with it if the food is cooked long enough, or baked but raw alcohol causes edema in my throat and other scary symptoms.
She wouldn't, in any case, use alcohol. She is a strict Baptist and believes that alcohol is the way to Hell - dancing is almost as bad and has never gotten over the fact that her eldest son owns a supper club....... ;D
That's bad luck for you indeed. LOL - I had a Methodist aunt who loved my mother's Christmas cake - it had brandy in it, although Mum always said it was orange juice. I used to add a little bit extra to marinade it after it was cooked :o :o :o :o ;)
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alcohol is the way to Hell - dancing is almost as bad
I'm doomed ;D ;D ;D ;D
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alcohol is the way to Hell - dancing is almost as bad
I'm doomed ;D ;D ;D ;D
Doubled doomed I am :-)) :-)) :-))
Gretchen
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Most of us are doomed ;D ;D ;D ;D
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Ha ha Gretchen you are really doomed as you also make and supply the alcohol ROFL ;D ;D ;D
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This particular cousin never visits me on her trips to California - she says she is very uncomfortable in the desert, however I think it's because the last time she was here she walked into my pantry and saw a cabinet full of liquor.
She asked me why, when I can't drink it, I had so much.
I told her that I do entertain quite often and I use it in cooking certain things.
She drew herself up to her full height (about 5 inches shorter than me) and said "you must be just like Meemaw, using liquor in the kitchen and serving it to unsuspecting victims." Victims! She thought my guests were victims.
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Some relatives you can do without andiesenji - this one sounds like one of them. :( :( :( :-)) :-)) :-))
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Once you've got those unsuspecting visitors lured out to the depths of the desert, then you can torture them with anything !!!! ;D ;D ;D ;D Wish I could be one of your victims !!! :-* :-* :-*
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Once you've got those unsuspecting visitors lured out to the depths of the desert, then you can torture them with anything !!!! ;D ;D ;D ;D Wish I could be one of your victims !!! :-* :-* :-*
Pick me up on your way.
Gretchen
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If anyone can work it out andiesenji, you can ;) ;) I can never understand why anyone keeps a recipe a secret. She obviously never makes it in front of you.
She hides it from everyone - even her own children. At one time she had the idea of selling the "formula" but could never find anyone interested. I suppose she still has hopes.
It has absolutely no liquor in it. I can drink it and I have a severe allergy to alcohol - I can cook with it if the food is cooked long enough, or baked but raw alcohol causes edema in my throat and other scary symptoms.
She wouldn't, in any case, use alcohol. She is a strict Baptist and believes that alcohol is the way to Hell - dancing is almost as bad and has never gotten over the fact that her eldest son owns a supper club....... ;D
The stuff has spices in it - it is frothy (no egg whites) rather like the foamed milk ladled on caffe latte, and it is good either chilled or at room temp.
I have tried to duplicate it dozens of times and have come close but that elusive "special" taste has eluded me. Maybe someday.
Oh dear, reminds me of the only baptist joke I know!
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I had a lovely chuckle at that. I have a relation like that. Before they eat anything in my house they say in a loud,accusing voice
"This doesn't have any alcohol in it does it?" Of course I ALWAYS answer 'no.'
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I had a lovely chuckle at that. I have a relation like that. Before they eat anything in my house they say in a loud,accusing voice
"This doesn't have any alcohol in it does it?" Of course I ALWAYS answer 'no.'
Oh, you ARE wicked! :D
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Weeeeellllllllllll if you have cooked it for long enough, technically there is NO alcohol in it lol just the beautiful flavour left behind!!! ;) ;) ;)
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Weeeeellllllllllll if you have cooked it for long enough, technically there is NO alcohol in it lol just the beautiful flavour left behind!!! ;) ;) ;)
Technically not true - you can reduce the alcohol - but contrary to popular myth you can't boil it all off.
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You learn something new everyday on the forum. :)
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Yes you do! :D :D and that means you really are naughty Cookie lol :o :o
I just said in an email to Shayla today that I think I am a better consultant because of this forum and all that I learn. There is years and years of knowledge here that everyone has shared so thank you to you all ;D
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Weeeeellllllllllll if you have cooked it for long enough, technically there is NO alcohol in it lol just the beautiful flavour left behind!!! ;) ;) ;)
Technically not true - you can reduce the alcohol - but contrary to popular myth you can't boil it all off.
Now you tell :o :o :o :o :o me!!!! This means all my kids are alcoholics as I use alcohol in everything, red wine, white wine, rum, brandy, sherry, aniseed liqueur. OMG!!!! IN FACT I NOW HAVE A CHOCOLATE RED WINE CAKE IN THE OVEN!! ;D ;D ;D ;D ;D ;D ;D
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A percentage of the alcohol does dissipate in cooking and in baking, time + heat are the important factors.
This site has details that have been calculated scientifically. http://www.ochef.com/165.htm
I have alcohol testing equipment from when I tried my hand at winemaking - still make vinegars, and distilling spirits in a very small apparatus. I always test my homemade vinegars prior to using them myself. I have a pretty good idea of how long it takes wine to convert to vinegar - the various "mothers" all operate on differing time scales, but I don't want to take any chances with having a bad reaction.
I can tolerate very small percentages of alcohol but there is a tipping point that I don't want to cross.
You have to figure the dilution of the alcohol in whatever it is being cooked or baked and in most cases the percentages are quite low.
The one exception is when raw liquor is used in desserts that are not cooked.