The secret ingredient for incredibly tender meat
Sometimes the solution to all your problems is simply in the fridge—you just need to know how to use it. The trick to wonderfully tender meat? Braise it in milk!
That may sound strange, but in Italy it’s the most normal thing in the world. Maiale al latte is a classic Italian dish in which pork is braised in milk. The acids in the milk turn that big hunk of meat into a silky-tender meal.
Killer sauce
Why not give it a try? Make this recipe from Bon Appetit and you won’t know what hit you. So forget, just for a moment, the stock or wine you’re used to from French cuisine—milk is where it’s at. Besides making your meat extra tender, you’ll also have a killer sauce right away. Add a few flavorings—sage and garlic in Bon Appetit’s version—and you’ll have an incredibly creamy sauce.
Tikka masala
The Italians aren’t the only ones who use the acid in dairy for extra juicy meat, by the way. That oh-so-tender chicken tikka masala is marinated in yogurt and spices before it goes into the tandoor oven. In the mood for a whole chicken instead? None other than Jamie Oliver has a fantastic recipe for chicken braised in milk. Add a lemon, garlic, sage and a cinnamon stick, and you’re done.
Buttermilk chicken
Samin Nosrat, author of the wonderful book and namesake of the Netflix series Salt, Fat, Acid, Heat, prefers to marinate her chicken in buttermilk. For 24 hours, to be precise—and after that, you need nothing more than buttermilk and salt. “The buttermilk and salt act as a brine and tenderize the meat on multiple levels: the moisture increases juiciness, while the salt and acid neutralize proteins and prevent them from squeezing liquid out of the meat as the chicken cooks. As an added bonus, the sugars in the buttermilk caramelize, helping to create a beautiful brown skin.”
So go on, buy a chicken and a carton of buttermilk. This is truly a case of minimal effort, maximum juiciness. Enjoy your meal!
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