Submitted by Stuart Broz on Tue, 02/17/2009 - 1:30pm
Image by Jennifer DickertI don't generally keep a stock of buttermilk in my refrigerator. On the other hand, I do come across a lot of recipes that call for buttermilk. If you're like me, you have some options. You can run out and get some (and figure out what to do with the inevitable leftovers) or you could make your own: either the real stuff or a serviceable substitute.
Submitted by Stuart Broz on Tue, 02/10/2009 - 8:33am
Image by Jacob EnosI love tips from old cookbooks. I particularly like it when I can figure out whether or not they actually work and why.
Recently, I saw a tip on Lifehacker that caught my attention: to store cheese (keeping it soft and preventing mold growth), spread a thin layer of butter on it. In the comments, someone one-ups this by suggesting that the butter be spread on cheesecloth which is then used to wrap the cheese.
Submitted by Stuart Broz on Tue, 02/03/2009 - 8:26am
From the site: "U.S. recipes often times call for sticks of butter, and U.K. recipes call for grams. This conversion will help convert between the two."
Specific? Yes. Potentially useful, though.