Milkbath for the Chicken and the Fish

How do you keep that chicken so tender, moist, and juicy under that crispy skin and that fish from tasting clean and not fishy? A milk bath, of course. A buttermilk or just a milk milk soak. A few hours or over night in the fridge recommended. I’ll let you know how the tofu turns out with alternative non-dairy milks next time.

Conclusions? How to keep your guests and yourself wanting more? Tatum’s Tuesday Tips? Soak your poultry and fish for supreme juicy goodness. The benefits are nothing short of full flavor.


Until Next Time…