In salad days, we tend to put more fat into our diets than we intend to. An article elaborates how we do that by adding calorific dressings to salads. When salad is supposed to go as naked as possible, it is oft reported to be over-dressed. The article introduces the lightest cooking ingredient that contains the least calories but adds texture, cream and loads of flavor and taste to salads, puddings, dressings, sauces, pastries, meats, grilled foods and other dishes.
Facts provide that buttermilk have live bacteria that aids digestion and are rich in calcium. The versatility of buttermilk is such that it will work best whenever you need to trim calories in most of the dishes and dressings. It is not only used to trim down a particular dressing, buttermilk works to be an excellent pairing to most of the seafood, veggies and meats. Therefore, customers can consider churning buttermilk, out of a low-fat yogurt and replace it with excess of oil in marination, dips, dressings, sauces to get a tangy and nutty flavors.
Via: Washingtontimes
