The secret to very tender meat: once you try it, you will never throw away sour milk again
This trick has long been used by chefs who borrowed it from Caucasian cooks.
Juicy shashlik and oven-baked meat that literally melts in your mouth have one thing in common.
To achieve a perfect result, in two cases the meat needs to be marinated well.
There are many marinade recipes, they number in the tens, if not hundreds. For example, it can be made from sour milk.
It gives tenderness and juiciness to pork, lamb, poultry. Such meat can be cooked on hot coals or placed in the oven. The result will exceed any expectations.
The trick is in the fermented milk product itself. It really does make the meat much softer. All thanks to the live bacteria that is also present in sour milk.
For 6 chicken drumsticks take 1 glass of milk. For cooking you can take chicken seasoning (1 tsp), ground black pepper (1 tsp), onion (1 onion), dried dill (1 tsp), ground paprika (1 tsp).
