Yogurt Marinating Is the Best Marinating (2024)

FAQs

Yogurt Marinating Is the Best Marinating? ›

Yogurt tenderizes meat much more gently and effectively than regular marinades. While acidic vinegar- or citrus-based marinades can toughen proteins like chicken breast to a rubbery consistency, yogurt slowly tenderizes them, resulting in meat that can practically be pulled apart by hand.

Scientifically speaking, according to Arielle Johnson, a food scientist and the author of the forthcoming cookbook Flavorama, when you coat meat in yogurt (most agree that plain, whole-milk yogurt is the best bet), the lactic acid present breaks down the connective protein collagen and acidifies the muscle fibers.

Do you wipe off yogurt marinade? You want a thin, even layer of yogurt on the meat because that's where all the flavor is. If there's too much, it will stick to the grill and burn.

Yogurt marinade for grilled chicken is the best of all worlds: It makes for flavorful, moist meat and can be tossed together the night before without sacrificing quality.

How long can I marinate chicken in yogurt? You can marinate chicken in yogurt anywhere from 20 minutes to 24 hours. The longer it marinates the more flavorful it will become, but don't go over 24 hours otherwise the chicken could turn mushy.

Yogurt tenderizes meat much more gently and effectively than regular marinades. While acidic vinegar- or citrus-based marinades can toughen proteins like chicken breast to a rubbery consistency, yogurt slowly tenderizes them, resulting in meat that can practically be pulled apart by hand.

Yogurt has two things working for it as a marinade: microbes and lactic acid. Dr. Justin Sonnenburg, a professor of microbiology at Stanford and author of The Good Gut, says that the active bacteria in yogurt breaks down protein, making chicken breasts and steaks moist and tender.

Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight. In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat.

Removing all the excess air. Freeze the chicken with the marinade. Cook within 3 weeks to prevent freezer burn.

A chemist by training, Russin says he thinks of meat as a gel, “a wad of water held in a protein matrix.” Yogurt and buttermilk both contain acids that break down that protein wall. As the meat becomes more acidic, it can absorb more moisture. Think of it like a dry sponge that gets soft and squishy once you add water.

Is the longer you marinate the better? ›

When marinating meat, longer is not always better. And in fact, depending on certain variables, there is a point at which the quality of that meat will start to deteriorate if you marinate it for too long before cooking. Instead of flavorful, tender meat, you could end up with a mushy mess.

Acids, whether you're using fruit juice or vinegar, help break down the dense protein, tenderizing the meat. Seasonings, as with any food, boost flavor.

The acid in the yogurt helps, to bring out the great taste that lamb has, and helps break down the fat, that can produce an unwelcome aromas. In addition the yogurt acts as a great carrier for the other flavours.

The acids or enzymes in marinades start breaking down proteins, making the meat more tender and reducing cooking time. This enhances the texture and helps retain moisture, ensuring the meat remains juicy and flavorful.

Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate.

Tissue breakdown

In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product; however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice.