Guest guest Posted October 29, 2005 Report Share Posted October 29, 2005 At 01:35 AM 10/29/05 -0000, you wrote: >I set my cream on the counter for a few hours, add salt and shake in >jars to separate. I'm happy with the butter, but don't know what to >do with the leftover buttermilk. Any ideas? I do know it's a good >meat tenderizer, but how long is customary to soak, and is it good >for all meats? Don't use it on lamb, it makes it taste nasty. Everything else is fine, though. I soak anywhere from a couple of hours to a couple of days in buttermilk - depends on the cut and how long it takes me to remember there's a hunk o' meat sitting in the fridge. MFJ Yeeeeeeeeeeeee - HAAAAAAAAAAAAAAAA !! ~Hammond of Texas Quote Link to comment Share on other sites More sharing options...
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