Citrus fruits, beer, wine, vinegar and pineapple juice help soften certain proteins. Milk is even used to clean and soften lamb and goat, a very old technique that is also used with bull meat and even chicken. The best fried chicken is marinated in buttermilk for a reason. time, it can play against you. That’s why I usually use a moderately acidic ingredient. One that is widely used in Greece and India and works miracles by breaking down protein fibers. It’s called Greek yogurt.
Using yogurt to soften chicken, beef, pork, goat or lamb is, for me, the best technique of all. And it is not new, it is an old tradition that also improves the experience in the mouth and makes the flavors stand out. The protein you cook or pair with Greek yogurt will make butter in your mouth and allow the rest of the condiments you use to penetrate better.
Add cumin or coriander powder, panca chili paste, fresh ginger, dried oregano, curry or any other herb or spice you like and you will notice the difference . If you’re going to barbecue, shake off any excess yogurt before bringing it to the heat. And if you like to do it like me, take it to a pot with all the excess yogurt to create a creamy sauce, without having to use cream or butter.
What you have leftover Greek yogurt, you prepare by making some tzatziki, which you can serve as a sauce, dressing or appetizer. It is typical of Greece, but similar versions are prepared in Lebanon, Turkey and other Middle Eastern countries.
My version of Tzatziki:
What you need:
15 oz Greek yogurt, full fat and plain
1 cucumber, peeled, seeded and grated
3 cloves garlic, peeled and finely chopped
2 tbsp. fresh dill, finely chopped
2 tbsp. fresh mint, finely chopped
The juice of half a lemon
Salt and pepper
What you have to do :
Removes the water it generates cucumber zest. Then in a bowl, mix all the ingredients and take it to the fridge for a few hours, so that all the flavors come together better. It lasts several days in the refrigerator. It will become your favourite.
Bon appetit!
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