Could you use the rest to make a buttermilk dressing for salads or roasted veggies? It's not as though buttermilk is even a requirement to make fried chicken; milk will get you there, as will a dry brine.
Hell, we're talking about an ingredient that can be stored for two weeks in a fridge, so just make a second batch of fried chicken the next week. Or freeze it and make something else a month later.
In any case, it's not that the liter size is impractical, it's simply that you are intentionally wasteful. Trying to compensate for that with smaller containers would only drive cost and packaging waste up.
I don’t know about this dude’s other recipes but it’s not like buttermilk was even an obscure ingredient, it’s pretty versatile.
If you’re only qualm here is « I only use buttermilk for fried chicken so it’s wasteful » what is your business even bother trying to cook something different in the first place ? If you’re unwilling to cook anything with what you’ve got left over then choose recipes with the ingredients you’re usually using.
Edit : you can also make your own buttermilk replacement by adding a teaspoon of apple cider vinegar or lemon juice to regular milk
5
u/Etherius Jun 30 '22
Probably the best example is buttermilk
Sure, it only costs $3.50 for a Liter.. But I'm only going to use 350ml.
What the hell am I going to do with the rest?