A while ago I had the most amazing steak, it was in Korea and it was an imported piece of Aussie beef.

The thing was it was soaked in milk for around 24 hours.

Have any of you ever heard of this before?

It was delicious, so I was wondering if the milk had some effect on ther blood still in the steak or whatever, however it was so tender that I just broke bits off with a fork to eat.

Wonderful (mind you, it was around 400 baht worth at Korean prices).

Has anyone ever heard of mailk as a marinade before?

Any other marinade recipes?

Yo Dude,

Just buy some Kobe beef.

Grill each side for about 1-2 minutes.

Best steak you ever had.

Has anyone ever heard of mailk as a marinade before?

ํำYes, calcium in milk makes meat has less nasty smell by chemical reaction.

Lactose(sugar) in milk makes meat get soften. The reason are

1) It's the source of food of bacteria(bacteria makes meat soften by digesting it). We use milk as marinade because it has less sweet taste when you compare with cane sugar. So it will not be the cause of taste alteration in the dish.

2) It decrease the osmotic pressure in a piece of meat when you add salt in it. Hence, the piece of meat can hold it'

s moist in it's piece.

3) Sugar (as lactose) will have a chemical reaction with amino acid in meat, meat will has beautiful brown after it's cooked.

I studied in subjects of "meat products" and "milk products" when i was a vet student. There were great subjects. I even made sausages

Edited November 22, 200718 yr by BambinA

Bambina... maybe you want to reconsider going to Utrecht... I'm sure a lot of members would love a great steakhouse to visit