Tag: Buttermilk brine

Buttermilk's natural acidity, with a pH of 4.4–4.8, is scientifically proven to gently break down protein structures in chicken, ensuring it remains incredibly moist and flavorful after cooking. This gentle process is the key benefit of soaking chicken in buttermilk, elevating a simple ingredient to a culinary masterpiece.

As one of the leanest and most nutritious protein sources available, rabbit meat presents a delicious alternative to chicken or pork. A frequently asked question is, can rabbit meat be fried? The answer is yes, and with the right preparation techniques, you can achieve a tender, crispy, and incredibly flavorful dish.