pork ribs in milk?

[alokin123]

reading this on Peters Meats website:

http://www.petersmeats.com.au/default.a ... k_sparerib

"USA ribs are a favourite for the summer BBQ. Here is a trick I got taught which I am now passing on to the lucky readers of this, if you soak the ribs in full cream milk for 12 hours, covered in the fridge, you will get super soft fall off the bone pork ribs. People always ask me how I do it, and they are shocked to hear it, but if you want exceptional ribs everytime, that's my advice. Drain the ribs on paper towel, and then marinade it in your favourite flavours."

Has anyone actually tried doing this?

[urbangriller]

There is an enzyme in milk that will start to denature the proteins. Most (KFC) fried chicken recipes have the chicken soaking overnight in Buttermilk Brine.

Cheers
Chris

[Smokey]

Been using buttermilk for several months now. I read a paper somewhere that talked about all the different tenderises/marinades and buttermilk came out on top.
It's also easy to make large quantities of it and have it on the go at all times. It's quite useful as its a cool ferment yoghurt.

[alokin123]

interesting information guys. I am new to all this.

Would this work as a buttermilk brine? : http://www2.woolworthsonline.com.au/Sho ... code=48703

[Smokey]

Yep, That's the stuff, While your at woollies, Pic up a 2 litre plastic juice container and two litre jug of plain milk.

Add the butter milk to the Tupperware ( only need a cup) and top up with fresh milk.
Leave it in the pantry for 24 hours and you have 2 litres of buttermilk.
Refrigerate and use it until there are a few cups left.
Then top it back up with fresh milk , Pantry 24 hrs and your good to go again.
I decant the last two cups and give the Tupperware a wash, You'll know what I mean when you do it.
It will last two or three weeks in the fridge and is great on your weeties or granola too

Chris G put me onto this and I've had one going for several months, You just keep enoculating the new milk with a bit of the old.

[urbangriller]

You can also start a culture with a spoon of active yogurt.

Oh, and Yogurt works as a tenderiser as well....thousands of tandoori joints can't be wrong!

Cheers
Chris

[Smokey]

If your in the stinking heat of Perth UG,
To my understanding Yogurt culture works at somewhere over 40 C and butter milk around room temp. I'm sure it's two different cultures.
But yes, the powers of tenderising without Turing the meat to mush are equal between the two.

[urbangriller]

They should both work from 70F (21C), you are stopping the process at the clabbering stage, so it never goes full into yogurt. I've not tried the supermarket Buttermilk as a starter (but I will now) I've always thought it was full of thickener and other crap. On the farm we would use the whey leftover making butter as a starter........technically that's what buttermilk is.

Cheers
Chris

[Smokey]

Yeh mate, I thought the same, There is butter milk from butter and that's what I thought those 600 ml cartons were. However once I was put straight, Those cartons are alive with healthy goodness and will quite ridiculously spark on another batch at the drop of a hat. It was one of those moments when you think Where have you been all my life.
I'm really not sure about the lactos involved other than it works. And tastes bloody good.
As a kid Id of hated it but the unsweetened ferment has taken hold and is pretty much the only way I take milk other than yogurt or sour cream.

[Grillnoob]

Yoghurt is a winner with chicken,never thought about doing ribs in it

[Smokey]

Brining a few lamb shoulders in buttermilk now.

[alokin123]

Yep, That's the stuff, While your at woollies, Pic up a 2 litre plastic juice container and two litre jug of plain milk.

Add the butter milk to the Tupperware ( only need a cup) and top up with fresh milk.
Leave it in the pantry for 24 hours and you have 2 litres of buttermilk.
Refrigerate and use it until there are a few cups left.
Then top it back up with fresh milk , Pantry 24 hrs and your good to go again.
I decant the last two cups and give the Tupperware a wash, You'll know what I mean when you do it.
It will last two or three weeks in the fridge and is great on your weeties or granola too

Chris G put me onto this and I've had one going for several months, You just keep enoculating the new milk with a bit of the old.

Sorry if this is a stupid question but what is the reason for adding milk to the buttermilk? Is that just for volume so that you have enough brine on hand? Would the buttermilk by itself work or is the milk a necessity?

[Smokey]

No such thing as a stupid question here mate.
Butter milk is just soured milk, a cooler sister to yogurt in the the lacto strain works at romm temp and yogurt starter works at a higher temp, I think 44c but don't quote me on that.
The small cup of store bought buttermilk feeds on the whole milk and turns the lot into buttermilk in around 24 hours.
The whole lot thickens.
Therefore you can just keep it going every time it gets low or after a few weeks in the fridge.

[Gumb]

With regard to yoghurt, we make our own weekly. The milk cooks at 90c for 30 minutes, then cools to 37c at which point the yoghurt culture is added. Then you cook it at 37c for about 15 minutes, rest at an even temperature (we wrap the bowl in a towel and put it in a cold oven) for 6-12 hours. We keep about 120g back for the next batch and go again.

[Smokey]

Thanks Gumb, I knew the process of yogourt was like making soft cheese,,, Put your right hand up in the air and rotate it clockwise then stick your left leg out backwards and rotate it anti clockwise, Then you have cheese