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Why cook yoghurt?

gileo1 | Aug 31, 201412:40 PM

A fish recipe recommends marinading fish in a mix of plain yoghurt and lime, then wrapping it in cling and steaming it. The yoghurt (irrespective of type) would split if subjected to this wouldnt it?

So what do you think is going through the chef's mind, as surely it then looks ugly, even aside from any taste issues?

I thought youd only add yoghurt to a recipe near the end and then keep it well below boiling point

Thoughts appreciated

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