Tenderize Meat with Buttermilk?


Buttermilk is a product that is a mixture of milk and added microorganisms that give the milk a tart taste and thicker consistency, when making Tenderize Meat with Buttermilk have Lay 2 lbs. of beef and hit it gently with a meat mallet to begin the tenderizing process. Scatter enough salt and pepper to lightly cover the entire surface of the beef add 2 cups of the buttermilk into a gallon-sized food storage bag.
Q&A Related to "Tenderize Meat with Buttermilk?"
1. Prepare meat. Make sure, if previously frozen, it is completely thawed. Any excess blood should be rinsed off with cool water. Trim any unwanted fat using a knife or kitchen scissors
Is your meat a little on the insensitive side? Well, then it might need some tenderizing to help it get in touch with its feelings. Try a chemical tenderizer, marinating, or pounding
1 Choose a beer to use as the marinade. All beers contain potentially tenderizing enzymes, but the style of beer you select will have a dramatic impact on your food's flavor. Very
The main structural component of the muscle fibers in meat is myofibril, which is itself composed of thick and thin filaments. Higher-than-normal levels of salt cause these filaments
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Tenderizers are different thatn marinades although some marinades tenderize also. A simple tenderizer is milk, soaking meat overnight in buttermilk will tenderize ...
The reason you soak chicken in buttermilk is to tenderize the meat. The acidic qualities of the buttermilk tenderizes the chicken in much the same way a marinade ...
If you have a real tough or cheap cut of meat, the best way to tenderize is soaking it in buttermilk for a few hours or overnight. The enzymes in the milk will ...
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