The Texas BBQ Forum

marinated strip steak for lunch
another of my yoghurt marinade experiments
(using plain yoghurt instead of buttermilk - lactic acid)
fork tenderized a cheap/tough $3.99# strip steak
the marinade was a heaping tablespoon of yogurt
a splash of cider vinegar
a splash of Worchestershire
a splash of soy sauce
Montreal steak seasoning
garlic powder
the steak was a "little" more tender
but not as much as if i had used Adolph's (papain)
the flavor was excellent
but i would leave out the cider vinegar next time
my slow cooker pintos were muy bueno

Luv me some Bovine Blood and Frijoles a la Capt'n

Now that looks gooood.

I have a frozen strip steak. I have yogurt. I can see it all now.

Those grill marks though!!! Looking good, captain!!

GREAT LOOKING STEAK SIR.

And..... Worst ever sauce,lmao.

Russ

Russ wrote:And..... Worst ever sauce,lmao.
Russ

Russ, from what you've taught me
the "Indian" NZ method is to drown it in yoghurt = lactic acid, with curry powder mix
which makes it "tandoori"
dude, i'm a 3rd generation grandson of Texas oilfield trash
who marinated everything in buttermilk = lactic acid
to me, the advantage we have with plain yoghurt is its thickness over buttermilk
but it's the same thing
from that point.. it's what we add to the mix that adds the flavor to marinade- final flavor
when i was a kid i hunted ALL the time
my grandmother marinated almost everything I shot in buttermilk
squirrel, coon, rabbit, deer, birds....
it leaches out the blood and makes everything more tender =
Southern fried chicken!
I know that the tenderizers are the acids from buttermilk, yoghurt, the vinegars, lemon&lime juice, etc..
but the best tenderizers are from pineapple, papaya - papain
what the Asians use
in the US, Adolph's is a papain powder
but you have to be careful and not use it too long or it will make the meat mushy
and with this knowledge, we move forward

CaptJack wrote:

Russ wrote:And..... Worst ever sauce,lmao.
Russ

Russ, from what you've taught me
the "Indian" NZ method is to drown it in yoghurt = lactic acid, with curry powder mix
which makes it "tandoori"
dude, i'm a 3rd generation grandson of Texas oilfield trash
who marinated everything in buttermilk = lactic acid
to me, the advantage we have with plain yoghurt is its thickness over buttermilk
but it's the same thing
from that point.. it's what we add to the mix that adds the flavor to marinade- final flavor
when i was a kid i hunted ALL the time
my grandmother marinated almost everything I shot in buttermilk
squirrel, coon, rabbit, deer, birds....
it leaches out the blood and makes everything more tender =
Southern fried chicken!
I know that the tenderizers are the acids from buttermilk, yoghurt, the vinegars, lemon&lime juice, etc..
but the best tenderizers are from pineapple, papaya - papain
what the Asians use
in the US, Adolph's is a papain powder
but you have to be careful and not use it too long or it will make the meat mushy
and with this knowledge, we move forward [/quote

Yup, correct on everything, oup got me onto buttermilk, I never used it before, now love chicken done that way. When I do tandoori I don't wipe the yoghurt spice mix off, I leave it on, it gives the char taste to it. You got my mouth watering now for some chicken.
Lol
Russ

Capt'n does that "papain" have MSG in it

Yes !!

What WV said directly above. My field of study was organic chemistry, but I rarely knock off enough cobwebs to use it regarding food, but all said above is true. Well done Capt, OUP, and the rest.