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best dairy-free yogurt for meat marinade (Biriyani)
What are best practices for using Yoghurt as a Marinade?Why add yogurt to curries spoon by spoon instead of all at once?Marinating in yogurtRinse meat after marinating in yogurt?Homemade yogurt & flavours - Keeping it thickHow to prep a #5 plastic container for making yogurt?Killed Enzymes in Yogurtsubstitute for dairy products?Help with getting the correct consistency in dairy-free ice creamWhen making Vegan Carnitas, BBQ, & etc., is canned green jackfruit superior to fresh green jackfruit? What about frozen?
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I am cooking biriani for a party and one of the guest is dairy-intolerant. In biriani, marinading the meat with yogurt+spices is an essential step, and I dont have experience with non-dairy yogurt.
What non-dairy yogurt will be best for this purpose?
yogurt dairy-free
asked Mar 24 '16 at 17:57
RonRon
872310
add a comment |
I am cooking biriani for a party and one of the guest is dairy-intolerant. In biriani, marinading the meat with yogurt+spices is an essential step, and I dont have experience with non-dairy yogurt.
What non-dairy yogurt will be best for this purpose?
yogurt dairy-free
asked Mar 24 '16 at 17:57
RonRon
872310
Dairy-free yogurt is an oxymoron. At least to this American, there is no such thing. However, a huge percentage of the biryani-eating population is, to some degree, lactose intolerant. Can you ask the guest?
– Jolenealaska♦
Mar 24 '16 at 18:21
For curries, I'll use coconut cream or coconut milk to get the thick, creamy texture ... but as it's not acidic, I don't think it'd have quite the same effect that you'd get from a marinade (to tenderize the meat).
– Joe
Mar 24 '16 at 18:34
@Jolenealaska good observation on the biriani-easting population, I asked that specifically, but he is dairy-intolerant.
– Ron
Mar 24 '16 at 19:11
@I thought about coconut milk+vinegar, but i think that will bring on a different flavor. Worth a try, though.
– Ron
Mar 24 '16 at 19:15
@Jolenealaska is nothing equivalent to Sojade (which is yoghurt enough to be used as a starter for more!) available in the US?
– rackandboneman
May 24 '16 at 9:46
add a comment |
I am cooking biriani for a party and one of the guest is dairy-intolerant. In biriani, marinading the meat with yogurt+spices is an essential step, and I dont have experience with non-dairy yogurt.
What non-dairy yogurt will be best for this purpose?
yogurt dairy-free
asked Mar 24 '16 at 17:57
RonRon
872310
I am cooking biriani for a party and one of the guest is dairy-intolerant. In biriani, marinading the meat with yogurt+spices is an essential step, and I dont have experience with non-dairy yogurt.
What non-dairy yogurt will be best for this purpose?
yogurt dairy-free
yogurt dairy-free
asked Mar 24 '16 at 17:57
RonRon
872310
asked Mar 24 '16 at 17:57
RonRon
872310
asked Mar 24 '16 at 17:57
RonRon
872310
asked Mar 24 '16 at 17:57
RonRon
872310
asked Mar 24 '16 at 17:57
RonRon
872310
872310
Dairy-free yogurt is an oxymoron. At least to this American, there is no such thing. However, a huge percentage of the biryani-eating population is, to some degree, lactose intolerant. Can you ask the guest?
– Jolenealaska♦
Mar 24 '16 at 18:21
For curries, I'll use coconut cream or coconut milk to get the thick, creamy texture ... but as it's not acidic, I don't think it'd have quite the same effect that you'd get from a marinade (to tenderize the meat).
– Joe
Mar 24 '16 at 18:34
@Jolenealaska good observation on the biriani-easting population, I asked that specifically, but he is dairy-intolerant.
– Ron
Mar 24 '16 at 19:11
@I thought about coconut milk+vinegar, but i think that will bring on a different flavor. Worth a try, though.
– Ron
Mar 24 '16 at 19:15
@Jolenealaska is nothing equivalent to Sojade (which is yoghurt enough to be used as a starter for more!) available in the US?
– rackandboneman
May 24 '16 at 9:46
add a comment |
Dairy-free yogurt is an oxymoron. At least to this American, there is no such thing. However, a huge percentage of the biryani-eating population is, to some degree, lactose intolerant. Can you ask the guest?
– Jolenealaska♦
Mar 24 '16 at 18:21
For curries, I'll use coconut cream or coconut milk to get the thick, creamy texture ... but as it's not acidic, I don't think it'd have quite the same effect that you'd get from a marinade (to tenderize the meat).
– Joe
Mar 24 '16 at 18:34
@Jolenealaska good observation on the biriani-easting population, I asked that specifically, but he is dairy-intolerant.
– Ron
Mar 24 '16 at 19:11
@I thought about coconut milk+vinegar, but i think that will bring on a different flavor. Worth a try, though.
– Ron
Mar 24 '16 at 19:15
@Jolenealaska is nothing equivalent to Sojade (which is yoghurt enough to be used as a starter for more!) available in the US?
– rackandboneman
May 24 '16 at 9:46
Dairy-free yogurt is an oxymoron. At least to this American, there is no such thing. However, a huge percentage of the biryani-eating population is, to some degree, lactose intolerant. Can you ask the guest?
– Jolenealaska♦
Mar 24 '16 at 18:21
Dairy-free yogurt is an oxymoron. At least to this American, there is no such thing. However, a huge percentage of the biryani-eating population is, to some degree, lactose intolerant. Can you ask the guest?
– Jolenealaska♦
Mar 24 '16 at 18:21
For curries, I'll use coconut cream or coconut milk to get the thick, creamy texture ... but as it's not acidic, I don't think it'd have quite the same effect that you'd get from a marinade (to tenderize the meat).
– Joe
Mar 24 '16 at 18:34
For curries, I'll use coconut cream or coconut milk to get the thick, creamy texture ... but as it's not acidic, I don't think it'd have quite the same effect that you'd get from a marinade (to tenderize the meat).
– Joe
Mar 24 '16 at 18:34
@Jolenealaska good observation on the biriani-easting population, I asked that specifically, but he is dairy-intolerant.
– Ron
Mar 24 '16 at 19:11
@Jolenealaska good observation on the biriani-easting population, I asked that specifically, but he is dairy-intolerant.
– Ron
Mar 24 '16 at 19:11
@I thought about coconut milk+vinegar, but i think that will bring on a different flavor. Worth a try, though.
– Ron
Mar 24 '16 at 19:15
@I thought about coconut milk+vinegar, but i think that will bring on a different flavor. Worth a try, though.
– Ron
Mar 24 '16 at 19:15
@Jolenealaska is nothing equivalent to Sojade (which is yoghurt enough to be used as a starter for more!) available in the US?
– rackandboneman
May 24 '16 at 9:46
@Jolenealaska is nothing equivalent to Sojade (which is yoghurt enough to be used as a starter for more!) available in the US?
– rackandboneman
May 24 '16 at 9:46
add a comment |
2 Answers
2
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oldest
votes
In a marinade it is the enzymes and acids in yoghurt which are the important factor so a non-dairy substitute may not work well.
Probably the best approach would be to use an oil and spice marinade. As biryani is a fairly dry dish the yogurt is probably less essential in contributing to a thick sauce as it might be in other recipes.
Much will also depend on the cut of meat that you are using, yoghurt is especially good at tenderising cuts which can be tough or dry so you might consider using a more tender or fatty cut that usual, for example use chicken thigh instead of breast for moisture and adjust the marinate to suit eg add an acid (lemon juice, vinegar or tomato paste) for tougher cuts and a fat or oil for dryer ones.
answered Mar 24 '16 at 20:25
Chris JohnsChris Johns
42725
add a comment |
A bit late but would semi-sweet wine perhaps work well to simmer to dryness before adding coconut milk? Wine has the flavour and acidity needed to tenderise the meats.
I am trying that right now.
answered 14 hours ago
BNKBNK
111
New contributor
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
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votes
active
oldest
votes
In a marinade it is the enzymes and acids in yoghurt which are the important factor so a non-dairy substitute may not work well.
Probably the best approach would be to use an oil and spice marinade. As biryani is a fairly dry dish the yogurt is probably less essential in contributing to a thick sauce as it might be in other recipes.
Much will also depend on the cut of meat that you are using, yoghurt is especially good at tenderising cuts which can be tough or dry so you might consider using a more tender or fatty cut that usual, for example use chicken thigh instead of breast for moisture and adjust the marinate to suit eg add an acid (lemon juice, vinegar or tomato paste) for tougher cuts and a fat or oil for dryer ones.
answered Mar 24 '16 at 20:25
Chris JohnsChris Johns
42725
add a comment |
In a marinade it is the enzymes and acids in yoghurt which are the important factor so a non-dairy substitute may not work well.
Probably the best approach would be to use an oil and spice marinade. As biryani is a fairly dry dish the yogurt is probably less essential in contributing to a thick sauce as it might be in other recipes.
Much will also depend on the cut of meat that you are using, yoghurt is especially good at tenderising cuts which can be tough or dry so you might consider using a more tender or fatty cut that usual, for example use chicken thigh instead of breast for moisture and adjust the marinate to suit eg add an acid (lemon juice, vinegar or tomato paste) for tougher cuts and a fat or oil for dryer ones.
answered Mar 24 '16 at 20:25
Chris JohnsChris Johns
42725
add a comment |
In a marinade it is the enzymes and acids in yoghurt which are the important factor so a non-dairy substitute may not work well.
Probably the best approach would be to use an oil and spice marinade. As biryani is a fairly dry dish the yogurt is probably less essential in contributing to a thick sauce as it might be in other recipes.
Much will also depend on the cut of meat that you are using, yoghurt is especially good at tenderising cuts which can be tough or dry so you might consider using a more tender or fatty cut that usual, for example use chicken thigh instead of breast for moisture and adjust the marinate to suit eg add an acid (lemon juice, vinegar or tomato paste) for tougher cuts and a fat or oil for dryer ones.
answered Mar 24 '16 at 20:25
Chris JohnsChris Johns
42725
In a marinade it is the enzymes and acids in yoghurt which are the important factor so a non-dairy substitute may not work well.
Probably the best approach would be to use an oil and spice marinade. As biryani is a fairly dry dish the yogurt is probably less essential in contributing to a thick sauce as it might be in other recipes.
Much will also depend on the cut of meat that you are using, yoghurt is especially good at tenderising cuts which can be tough or dry so you might consider using a more tender or fatty cut that usual, for example use chicken thigh instead of breast for moisture and adjust the marinate to suit eg add an acid (lemon juice, vinegar or tomato paste) for tougher cuts and a fat or oil for dryer ones.
answered Mar 24 '16 at 20:25
Chris JohnsChris Johns
42725
answered Mar 24 '16 at 20:25
Chris JohnsChris Johns
42725
answered Mar 24 '16 at 20:25
Chris JohnsChris Johns
42725
answered Mar 24 '16 at 20:25
Chris JohnsChris Johns
42725
42725
add a comment |
add a comment |
A bit late but would semi-sweet wine perhaps work well to simmer to dryness before adding coconut milk? Wine has the flavour and acidity needed to tenderise the meats.
I am trying that right now.
answered 14 hours ago
BNKBNK
111
New contributor
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
A bit late but would semi-sweet wine perhaps work well to simmer to dryness before adding coconut milk? Wine has the flavour and acidity needed to tenderise the meats.
I am trying that right now.
answered 14 hours ago
BNKBNK
111
New contributor
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
A bit late but would semi-sweet wine perhaps work well to simmer to dryness before adding coconut milk? Wine has the flavour and acidity needed to tenderise the meats.
I am trying that right now.
answered 14 hours ago
BNKBNK
111
New contributor
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
A bit late but would semi-sweet wine perhaps work well to simmer to dryness before adding coconut milk? Wine has the flavour and acidity needed to tenderise the meats.
I am trying that right now.
answered 14 hours ago
BNKBNK
111
New contributor
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 14 hours ago
BNKBNK
111
New contributor
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 14 hours ago
BNKBNK
111
answered 14 hours ago
BNKBNK
111
111
New contributor
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
BNK is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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Dairy-free yogurt is an oxymoron. At least to this American, there is no such thing. However, a huge percentage of the biryani-eating population is, to some degree, lactose intolerant. Can you ask the guest?
– Jolenealaska♦
Mar 24 '16 at 18:21
For curries, I'll use coconut cream or coconut milk to get the thick, creamy texture ... but as it's not acidic, I don't think it'd have quite the same effect that you'd get from a marinade (to tenderize the meat).
– Joe
Mar 24 '16 at 18:34
@Jolenealaska good observation on the biriani-easting population, I asked that specifically, but he is dairy-intolerant.
– Ron
Mar 24 '16 at 19:11
@I thought about coconut milk+vinegar, but i think that will bring on a different flavor. Worth a try, though.
– Ron
Mar 24 '16 at 19:15
@Jolenealaska is nothing equivalent to Sojade (which is yoghurt enough to be used as a starter for more!) available in the US?
– rackandboneman
May 24 '16 at 9:46