Tenderizing Yogurt at Tracy Field blog

Tenderizing Yogurt. When i repeated the same recipe but marinated the lamb with yogurt overnight, it took around 40 minutes to get the same texture. yogurt has two things working for it as a marinade: A great example is this lebanese. And there are many great ways to do this, from mechanical (pounding) to using acids and enzymes, to cooking at and to a specific temperature. yogurt tenderizes meat much more gently and effectively than regular marinades. forget secret sauce—marinating meats in yogurt gives you the most flavorful, tender results. thanks to its acidity — different from the kind you find in citrus or vinegar — it tenderizes the meat, keeping it juicy and never rubbery. And food science can explain why. i first cooked lamb in yogurt without marinating it and on average it took me about one and a half hours to get a tender texture with meat that was almost falling apart.

Food And Drink
from www.pinterest.com.mx

i first cooked lamb in yogurt without marinating it and on average it took me about one and a half hours to get a tender texture with meat that was almost falling apart. forget secret sauce—marinating meats in yogurt gives you the most flavorful, tender results. thanks to its acidity — different from the kind you find in citrus or vinegar — it tenderizes the meat, keeping it juicy and never rubbery. And food science can explain why. When i repeated the same recipe but marinated the lamb with yogurt overnight, it took around 40 minutes to get the same texture. A great example is this lebanese. yogurt tenderizes meat much more gently and effectively than regular marinades. And there are many great ways to do this, from mechanical (pounding) to using acids and enzymes, to cooking at and to a specific temperature. yogurt has two things working for it as a marinade:

Food And Drink

Tenderizing Yogurt thanks to its acidity — different from the kind you find in citrus or vinegar — it tenderizes the meat, keeping it juicy and never rubbery. And food science can explain why. forget secret sauce—marinating meats in yogurt gives you the most flavorful, tender results. i first cooked lamb in yogurt without marinating it and on average it took me about one and a half hours to get a tender texture with meat that was almost falling apart. yogurt tenderizes meat much more gently and effectively than regular marinades. And there are many great ways to do this, from mechanical (pounding) to using acids and enzymes, to cooking at and to a specific temperature. thanks to its acidity — different from the kind you find in citrus or vinegar — it tenderizes the meat, keeping it juicy and never rubbery. A great example is this lebanese. When i repeated the same recipe but marinated the lamb with yogurt overnight, it took around 40 minutes to get the same texture. yogurt has two things working for it as a marinade:

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