Yuh-huh! It's got butter in it right and it's milk? It'll add a nice, slightly thick consistency and it'll taste good too! Hey, what are you cooking anyway?
you can, but the resulting muffin will not have as fluffy nor as moist a texture... the buttermilk's acidity is higher than that of regular milk, too, so the flavor will be a little different. so all in all, major differences after baking would be first and foremost texture, and second, flavor.
I wouldn't suggest using buttermilk in carrot soup. It would give your soup a soured flavor.
Riboflavin is vitamin B2. It does not add flavor
Chicken breasts can be marinated overnight (in your refrigerator) in many things to add flavor. Buttermilk or ranch dressing with additional herbs and spices is one favorite. Another is barbecue sauce. A third is a mixture of honey or maple syrup and mustard.
You can most definitely use buttermilk for scalloped potatoes. It will give them a nice flavor. I suggest adding some fresh Rosemary to complement the twang of the buttermilk.
Yes, sandwich spreads add moisture and flavor to sandwiches.
The word flavor is a noun. The plural is flavors. Flavor can also be a verb as in to add flavor to a dish.
To add flavor to something means to add spices to a food dish.
Mainly for flavor, it has a higher fat content so the texture will be a little heavier than with regular milk.
Yes. It truns out alright, but using buttermilk does make it sometimes a bit too much for flavor and too thick of a consistency. Try watering the buttermilk down, or only using 1/2 or 2/3 if you are usign it to replace another ingredient.
Buttermilk walls too and have one wall be an accent color like brown, terragon or some color to add interest
The shortening can be replaced with butter of margarine. One can replace buttermilk with regular milk or you may add a teaspoon of vinegar to the milk which will make it curdle.