Buttermilked meat?

I guess this is a 'thing' that I had missed, but I came across a recipe for marinating steaks in buttermilk (plus the usual herbal ingredients).

Now I am familiar with some forms of organic tenderizing - in Hawaii we often used to go whack a papaya off the tree to seed, flatten and top steaks with for a few hours - the papain in it breaks down the meat a bit (as does the similar enzyme from pineapple - bromelain), but I wasn't with the similar use of buttermilk.

Has anyone tried this, and does it work? (I'm not a big fan of drinking buttermilk as I find the acidity unappealing, but if this use works it might be worth considering).

[Jenise]

Nothing makes better fried chicken than an 8-24 hour soak in buttermilk but, like you, I've not heard of anyone marinating steak this way though I could see it if it's destined for the chicken-fried version. If we're talking about something you'd take to the grill, the soaking would, I'd think, retard the surface's ability to take a sear.

Yeah, and I am a great fan of meat rubs (no, not that kind...) and although whatever you put in with the buttermilk would have some effect, you aren't going to get a dry rub effect. You would with the chicken as you then coat it with breadcrumbs etc. that can include dry elements but what would you do with meat - wash it off, dry it and reapply a dry rub and back in the fridge for awhile?

[Jenise]

With the chicken it wouldn't be a rub, but the flour dredge would be highly seasoned and potentially the buttermilk too (I love it heavily laced with Tabasco sauce). But steak...egads no. Where did you see this btw?

I saw some reference to it elsewhere but this is a page I called up when i googled it.

https://www.framedcooks.com/2014/04/buttermilk-grilled-steak.html

[Jenise]

Well the result sure looks pretty! And the inclusion of rosemary, black pepper and garlic in the marinade would be perfection. Let's try this.

It's the high acidity of buttermilk that does the tenderizing. In Thai and some other equatorial cuisines lime juice is used the same way as a tenderizer. Lime juice is acidic enough to actually cook the meat if you leave it marinating long enough.

-Paul W.

That's the ceviche trick.

I sometimes wonder about these tenderizing tricks: Are they a relic of an older age when the meat supply had a lot more tough cuts in it?

[Jenise]

I sometimes wonder about these tenderizing tricks: Are they a relic of an older age when the meat supply had a lot more tough cuts in it?

Probably. In fact my first thought reading Bill's initial post was that if you have to tenderize it, you're buying the wrong cut. Did anyone ever use that powdered tenderizer? It was an A-name. Arthurs? Adolf's? Something like that.

Adolph's and no: https://www.mccormick.com/lawrys/flavor ... tenderizer

Back in the day, Mom did occasionally use Accent: https://accentflavor.com/ Powdered glutamate.

Never liked the Adolphs - made of Salt, Sugar, Corn Starch (Prevents Caking), and Bromelain (Tenderizer).

[Jenise]

Never used it, but was aware of its use at OPH (other people's houses) we visited in childhood.

Accent, or rather MSG, on the other hand, I liked a lot. Still use it from time to time for umami.

I sometimes wonder about these tenderizing tricks: Are they a relic of an older age when the meat supply had a lot more tough cuts in it?

That's certainly the case in Chinese cuisine with beef dishes. Oxen were so valuable as beasts of burden that at one point the Chinese emperor banned the sacrifice of cattle in religious ceremonies and slaughter of cattle as food. Beef only showed up on the menu when the ox was literally too old to run away from the butcher. The meat was tough and so we find that (except in regions where there's nomadic herding) Chinese beef dishes are all either quick stir-fries of meat sliced very thin or braised or steamed dishes cooked for a very long time.

-Paul W.

See this for a brief history - including the Mongols putting meat between the horse and their saddle, riding all day and having nicely tenderized meat to cook at the end of the day. That method might be a tad arduous for people today....

https://www.eater.com/2014/11/21/726531 ... o-car-hops

I have marinated chicken for years in buttermilk. I add Tabasco to taste, also. I use it on boneless, skinless breasts, bone-in thighs, legs, and breasts. It just gives the meat a special texture and taste that is better. First saw it years ago on a Martha Stewart show. Not a fan of hers, at least on the cooking part, but it intrigued me so gave it a try.

Mongols putting meat between the horse and their saddle, riding all day and having nicely tenderized meat to cook at the end of the day

Not all that different from pounding a Swiss steak.

-Paul W.

[quote="Paul Winalski"]It's the high acidity of buttermilk that does the tenderizing. In Thai and some other equatorial cuisines lime juice is used the same way as a tenderizer. Lime juice is acidic enough to actually cook the meat if you leave it marinating long enough.

-Paul W.[/quote\
Your post reminded me of the first time I saw a recipe using lime juice on pork chops in a marinade. I liked the sounds of it so gave it a long soak overnight. We were having company and I wanted to make a good impression. I made an impression all right, the pork was so dry and tough I could not eat it. Our two guests downed it, with a lot of touch cutting and chewing. I had no idea the lime juice cooked the pork, even before we grilled it to death.

[Jenise]

Not all that different from pounding a Swiss steak.

-Paul W.

Right, because it presumes you're using rump or another tough cut. Better idea: use sirloin tips!