My sister recently attended a cooking class and it was recommended to tenderize meat, at least chicken, with yogurt. Only use plain unflavored yogurt on poultry over night for a more tender result.
Eileen From: Immigrant via Cookinginthedark Sent: Saturday, May 30, 2020 9:24 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Salt makes meat tougher? I was surprised to read in a recent message that salt supposedly would make cooked meat tougher. From my own experience, I can say with certainty I don't find it so. I cook beef, pork or poultry in the oven, and if I don't season the meat with salt, it is usually because I bread the meat and there is enough salt in the breadcrumbs or other breading ingredient. But if I am not breading the meat, salt is the very first seasoning I use. And I try my best to cook any meat to the well done stage. However, I rarely, if ever, found the finished product to be too tough, and if it came out tough, I would probably blame myself for overcooking before I blamed any of the ingredients. I cannot imagine not including salt in one form or another (by itself or in a breading). _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
