tag:blogger.com,1999:blog-27450859.post116112624905329930..comments2023-10-31T07:07:01.282-05:00Comments on Cooking is Medicine: Just a question and reminderAnonymoushttp://www.blogger.com/profile/00454178191447024827noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-27450859.post-1161278316751639662006-10-19T12:18:00.000-05:002006-10-19T12:18:00.000-05:00I have no idea either... I don't actually use butt...I have no idea either... I don't actually use buttermilk in the cornbread recipe I use, mostly because I never have it on hand unless I specifically buy it for a recipe. I have heard of the yogurt sub before, so I bet that wasn't the problem. Probably just a fluke with your oven.<BR/><BR/>As long as it tasted good, that's all that would matter to us!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161276641931987022006-10-19T11:50:00.000-05:002006-10-19T11:50:00.000-05:00VC - I know the milk was skim, not sure about the ...VC - I know the milk was skim, not sure about the yogurt. It didn't have much fat in it; however, I honestly don't think that was the problem. I just think my pan/oven/weather was being finicky.Anonymoushttps://www.blogger.com/profile/00454178191447024827noreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161261829485621902006-10-19T07:43:00.000-05:002006-10-19T07:43:00.000-05:00Cyd's right on with the substitution.What type of ...Cyd's right on with the substitution.<BR/><BR/>What type of milk/yogurt did you use? Buttermilk typically has a low fat content. Other than that, I have no idea what could have gone wrong... <BR/><BR/>Maybe your oven decided to join mine in a rebellion against our baking! ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161200683560069572006-10-18T14:44:00.000-05:002006-10-18T14:44:00.000-05:00Cyd - Thanks! I've used this before but couldn't ...Cyd - Thanks! I've used this before but couldn't remember the ratios, so I just figured that I'd try some yogurt. I decided it would give the right tang!Anonymoushttps://www.blogger.com/profile/00454178191447024827noreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161197059831537472006-10-18T13:44:00.000-05:002006-10-18T13:44:00.000-05:00Next time you are out of buttermilk, try sour milk...Next time you are out of buttermilk, try sour milk. To 3 tablespoons of white vinegar, add enough milk to make 1 cup. I use this substitution often and it hasn't failed me yet.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161191926309787782006-10-18T12:18:00.000-05:002006-10-18T12:18:00.000-05:00Daddy - I DIDN'T have any buttermilk, that's why I...Daddy - I DIDN'T have any buttermilk, that's why I made the substitution. I didn't notice any difference in the taste. Yep, remember kefier. How 'bout smitana?! The shortening was DEFINITELY hot enough. It sizzled like bacon! Maybe it was too dry in the air...HA! Dry...Mississippi? Have fun in Louisville. BTW, I need a cookie report.Anonymoushttps://www.blogger.com/profile/00454178191447024827noreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161190022311433292006-10-18T11:47:00.000-05:002006-10-18T11:47:00.000-05:00I simply can't understand WHY you would substitute...I simply can't understand WHY you would substitute yogurt for buttermilk, unless you didn't have any buttermilk. Seriously, they're almost the same thing, with possibly a little more butterfat in the buttermilk, but not enough to be concerned about. Oh, yeah, the yogurt would have a sharper taste, something to do with acid. Remember in Bishkek when we wanted to make pancakes, we'd get the kefir at the market...liquidy yogurt.<BR/><BR/>Maybe the shortening wasn't hot enough, or you didn't use enough. Don't skimp on the shortening when making corn bread.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161182106606774862006-10-18T09:35:00.000-05:002006-10-18T09:35:00.000-05:00Thanks for all of your responses. I guess it was ...Thanks for all of your responses. I guess it was just one of those days and the cornbread was being stubborn! I think the yogurt and milk was a good substitution...it tasted just as it should.Anonymoushttps://www.blogger.com/profile/00454178191447024827noreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161179826103098942006-10-18T08:57:00.000-05:002006-10-18T08:57:00.000-05:00I have no idea, sorry. I've never made it that way...I have no idea, sorry. I've never made it that way before, but it looks like it was delicious just the same!<BR/>Sorry I couldn't be as helpful as you were with my question. :(Anniehttps://www.blogger.com/profile/11259640913845569431noreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161179673742866402006-10-18T08:54:00.000-05:002006-10-18T08:54:00.000-05:00I think that just happens sometimes, especially if...I think that just happens sometimes, especially if you're not really generous with the shortening, butter, bacon grease, etc.The Cookbook Junkiehttps://www.blogger.com/profile/04800004451856078252noreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161179181302024452006-10-18T08:46:00.000-05:002006-10-18T08:46:00.000-05:00That sounds like it would be a good substitution -...That sounds like it would be a good substitution - not sure why it would do that. I hope someone can let you know because now I'm curious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27450859.post-1161144349426839672006-10-17T23:05:00.000-05:002006-10-17T23:05:00.000-05:00Hmm, I would think that should have been a good su...Hmm, I would think that should have been a good sub...not sure about why it did it.Anonymousnoreply@blogger.com