Although I haven't seen it, my son claims Heston Blumenthal has done MRI studies showing yogurt to accelerate marinade action into chicken... thoughts? Not much I'd want to dunk in yogurt other than poultry ...
Announcement
Collapse
No announcement yet.
Marinades, yogurt, Heston Blumenthal
Collapse
X
-
It's in his book-- but the experiment is a bit dicey. The MRI has trouble distinguishing flavor molecules vs water, and to see a signal they marinated at 68F (20C) for 18 hours. Which is a bacterial mosh pit. http://goo.gl/CmffLJ
The acids in yogurt or buttermilk do tenderize the meat's exterior. MH is running tests on exactly this question.
Comment
Announcement
Collapse
No announcement yet.
Comment