MosJan Posted July 25, 2012 Report Share Posted July 25, 2012 sovorakan Marinat@ ( basturman ) Haykakan khorovatsy hamar himnakanum baxkatsats e Soxi'c yev Kanacherenits, himankan mis@ papketsnogh@ da Soxn e .. vorosh@ ogtvum en Qatsax, Kitroni kam narinji hyut.. avelatsnelov chor kam tarm kanacheghen, mi qich zeytuni yugh. joghovrdakan lezvov asats BAsturma en dnum . minchev 1 kam yerku or.. mer ParskaHye barkamnerist mek2 Matsun e ogtvum tavari msi hamar... tarber e ham@ qich t@thvash.. yerek mtasum eyi te kareli e kathov portsel marinat anel.. qich phntreluts heto gta vor mardiq da vaghuts en anum kardatsel nererqvi hodvats@ Quote Link to comment Share on other sites More sharing options...
MosJan Posted July 25, 2012 Author Report Share Posted July 25, 2012 http://www.livestrong.com/article/526860-does-soaking-beef-in-milk-make-it-tender/ Does Soaking Beef in Milk Make It Tender? Read more: http://www.livestrong.com/article/526860-does-soaking-beef-in-milk-make-it-tender/#ixzz21fjv5KPB Marinating tough beef in acid makes it more tender, but there are alternatives to acid that work just as well. Harsh acids like those in lemon juice and vinegar can actually dry out the meat and leach flavor from it. Milk and buttermilk are traditional marinades in Southern cuisine, and Indian cooking often starts with a yogurt marinade. Milk-soaked beef softens and becomes tender without drying out or getting mushy. Making milk marinades is not difficult once you understand the basics. Beef FactsBeef is basically muscle fibers held together with protein webs called collagen. The more the muscle is used by the animal, the leaner the muscle tissue is, stronger the muscle fibers are and the tougher the meat is. Breaking down the muscle fibers and softening the collagen into gelatin adds moisture to the meat as well as tenderizing it. Healthy Milk Fat free and as rich as 2%. Great taste & good health www.SmartBalance.comSponsored LinksTenderizing FactsThere are several methods to tenderize meat. Breaking the muscle fibers by scoring or pounding the meat is excellent for thick cuts of meat. Powdered marinades contain papain and bromelain -- extracts from the papaya and pineapple, respectively -- and will soften the surface of the meat but they don't penetrate. This can leave you with a mushy outside and tough inside. Marinating meat also breaks down tough muscle fiber. Milk FactsMilk contains calcium, which, according to Shirley Comer at "Fine Cooking," may have an effect on an enzyme in the meat itself that breaks down the proteins. This process is similar to the way that aging tenderizes meat. Milk also contains lactic acid, which helps to break down the proteins and soften the collagen. ProcedureAn effective marinade contains seasonings for flavor, an acid to break down the muscle fibers and collagen in the meat and an oil to moisturize the meat and act as an emulsifier. Milk is not a harsh acid, so you can season milk or buttermilk and leave out the oil. It doesn't matter whether you use a plastic zipper bag, a plastic container with an airtight lid or a baking dish covered in aluminum foil or plastic cling wrap to soak the meat. The main point is to cover the meat in milk and seal it in a closed container. Lose Belly Fat Naturally 3 sneaky hormones that are making you fat & how to stop them now. www.RealDose.com/Weight-LossMyUtapia® Official Site NSF-certified filtration systems Serviced every 6 months. www.myutapia.com/filtration-systemTetanus Vaccine With Your Insurance, You May Have Benefits Without Copays. Learn More HealthCare.govSlow Cooked Roast Beef Slow Roasted Roast Beef Ready To Eat. Oscar Mayer Carving Board! KraftBrands.com/OscarMayerSponsored LinksReferencesExploratorium; The Science of Meat: What Makes Meat Juicy and Tender?; Anne Gardiner and Sue WilsonUniversity of Florida Extension; Marinades; Mary E. Crisp, M.S., L.DFine Cooking; Marinades Add Flavor but Don't Always Tenderize; Shirley CorriherArticle reviewed by Stephanie Skernivitz Last updated on: Aug 25, 2011 Read more: http://www.livestrong.com/article/526860-does-soaking-beef-in-milk-make-it-tender/#ixzz21fjzx6aa Quote Link to comment Share on other sites More sharing options...
MosJan Posted July 25, 2012 Author Report Share Posted July 25, 2012 voroshetsy portesel.. vagh@ kasem inchpes statsvets.. portselu em garan budi'it's tavari krtsqavandaki masi dziq / pind mserits ktor xorovats.. tesnenq inch kstatsvi....menak te chgitem sox norits dnem te voch .... hmmmmm tesnenq kath ogtvel em manavand dzuki hamar, yerb hot@ shat e linum sovorakan 2% kati kam pet milk'i mej mi 5 rope paheluts heto lav e statsvum... Quote Link to comment Share on other sites More sharing options...
Nané Posted July 25, 2012 Report Share Posted July 25, 2012 We always marinate lamb in milk for at least 24 hours. It removes the aroma (which my husband and most people hate) and tenderizes the meat. We do a salt, pepper and onion marinate after the milk marinate and it works out perfectly. People who have sworn off lamb end up eating and loving the lamb խորոված my hubbie prepares Quote Link to comment Share on other sites More sharing options...
MosJan Posted July 26, 2012 Author Report Share Posted July 26, 2012 Thanks Nane jan it's encuraging to know i have been using հոնի թեյ for must of lamb coking, and one more think, wan using lamb lag make sure to remove the tray-angel looking fat that s close to the top / bone, that will eliminate %50 of the unpleasing taste.. same for got, Quote Link to comment Share on other sites More sharing options...
MosJan Posted August 1, 2012 Author Report Share Posted August 1, 2012 Nane jan asem or tarber er, bavakanin hajogh ham unetsav, manavand Hav@ yerb kashin vran er / drumsticks and wings iys shsbat vochxari & tavari msov em portselu tesnenq inchpes klini Quote Link to comment Share on other sites More sharing options...
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