How to Tenderize With Buttermilk
Buttermilk has long been recognized as an effective meat tenderizer. Science has determined that this is due to dairy calcium releasing enzymes in the meat, breaking down protein in a similar fashion as aging. Creating soft, tender meat with the help of buttermilk is an easy task. Does this Spark an idea?
Things You'll Need
- Meat of choice (beef, chicken, lamb, fish, etc.)
- Buttermilk (enough to submerge meat)
- Sealable container
- Knife
- Fork
- Kitchen scissors
Instructions
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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.
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2
Perforate the meat at various points using a fork. This step is only necessary for tougher meats where the proteins are compacted (beef, chicken, lamb). Open-fleshed meats, like fish or lobster, do not require perforation.
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3
Place the meat into a sealable container. Pour enough buttermilk into the container to completely cover all of the meat. Secure the lid onto the container and place in the refrigerator.
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4
Allow the buttermilk to penetrate the meat. Open-fleshed meats, like fish, lobster and shrimp, only require a few minutes in a buttermilk bath to become tender. Tougher meats, like beef and lamb, can remain in the buttermilk for hours, if desired.
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Remove the meat from the buttermilk and shake off any excess liquid. Season and prepare the meat as desired.
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Tips & Warnings
Add mild herbs and spices to create a buttermilk-based marinade. This will not only tenderize the meat but also infuse it with flavor.
