Re:Is the world's best butter worth 50 dollars a pound? (2017)
by yumraj on Monday April 20, 2020 @12:54PM
(#22925723)
> the enzymes in buttermilk break the chicken down a bit
Am curious, is it the enzymes or the acidity? yogurt also tenderizes meat, but I always thought it was the mild acidity that does that, similar to how vinegar can also tenderize meats.
Not that it matters, as long as the job is done :)
Am curious, is it the enzymes or the acidity? yogurt also tenderizes meat, but I always thought it was the mild acidity that does that, similar to how vinegar can also tenderize meats.
Not that it matters, as long as the job is done :)