Friday, July 17, 2009

Ingredient: Yogurt

n. [yoh-gert] cultured milk with a custard like consistency

Okay, this might not seem like the sexiest of ingredients, but I have come to appreciate all that yogurt can do in the kitchen. First off, let's cut to the chase. You need to use full fat, plain yogurt when cooking. You just do. It holds up better to heat and provides the fat that most dishes need to taste yummy. So, get over the fat-free stuff. It doesn't fill you up when you eat it by itself, and it's not going to do the job in the kitchen.

Now that we have that out of the way, here are some fantastic uses for yogurt in cookery....

baked goods (can replace some liquid and the fat)

dressings (better than mayo as a base)

sauces (creams up a sauce nicely)
marinades (acts as a tenderizer for meats and keeps them moist, even while grilling)

smoothies (duh)

So, start experimenting with yogurt in your kitchen and let me know what you think. I'll be posting a recipe on Friday for one of my favorite ways to use yogurt. BTW, last Friday's recipe was for an
Indian Yogurt Dressing that is sooo good!

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