Your SuperBowl chili will be saved with this Genius trick from randwiches
But until now, little attention has been paid to the fact that cream has the same benefits for meat, thoughwith Ted Russin, the dean of the Culinary Institute of America’s food science program, ina wad of water held in a protein matrix.
” Yogurt and buttermilk both contain acids that break down that protein wall. As the meat becomes more acidic, it can absorb more moisture. Think of it like a dry sponge that gets soft and squishy once you add water. At the same time, the acidity of dairy speeds up chemical reactions. This makes it easier for enzymes already present in the meat to break down proteins from the inside out.
Best of all, though Russin notes that lactic acid won’t travel very deep into big cuts of meat without more aggressive moves like injecting or “vacuum-tumbling,” it has no problem working its magic on the finer pieces of ground beef. So anywhere you use ground meat, think about giving it a little heavy cream bath first—Jenn uses the same technique in other mixes, like burgers and meatloaves and meatballs, too.
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