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Post by chrisg on Nov 19, 2014 20:11:46 GMT 10
I seem to recall making buttermilk but I scrubbed the memory. I think you are right though Smoky, "drinking yoghurt" seems to be the same thing in the end I'll be honest, if I want something in the dairy family to tenderise or reduce too strong a flavour in some meat, which most always is sheep, I use sour milk, which in my kitchen is not too hard to find, only I drink milk so a litre goes way past use by ozy it would take too long to explain why but I had a night with a Greek family once outside Thesalonika, they were prepping some goat for a long cook the next afternoon, which I changed some plans to stay for. All they really did was give the meat a good rub in salt and pepper, consume some grog and wandered back to douse it in olive oil and lemon juice before sticking it in the cool room overnight. It was spit roasted over coals and was magnificent I had wondered about the salt but it was if I recall about a ten to one ratio with pepper, and probably other spices, I am not convinced they had something as generic as pepper in some storage jars they sort of grabbed as the whim took them Non-scientific cooking, we get a bit carried away with exactitude, rather often - which I can assure you does not happen in my kitchen - I get enough of that in the day job Cheers
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Post by ozymandias on Nov 19, 2014 20:47:20 GMT 10
Well, they used salt for the spit goat where there was no need to tenderise it.
The idea is not to use salt for a long marinade when you want to tenderise otherwise tough meat like yearling+ goat and/or older sheep
There is a recipe from Crete for yearling goat that only uses lots of olive oil, salt and pepper... A type of confit if you please where the meat is slow cooked in its own juices for hours
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Post by smokey on Nov 19, 2014 21:17:25 GMT 10
Interesting, I'm willing to learn. So if tenderising. leave the salt out. Different to brining, where the salt is put in. But is not tenderising but rather osmosis and all that. In the back of my head I think I had this and why I only added half a tea spoon or a pinch so not at brining level. Some real terrific ideas comming out on this subject. I still think if Id have gone with lamb Id have been ecstatic.
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