From soaking chicken in milk to using chilled dough for cookies, 10 age-old tips that work like magic in the kitchen (2025)

FAQs

What does soaking your chicken in milk do? ›

The pairing may sound odd, but this simple, mostly hands-off method produces the most tender, flavorful chicken imaginable. The calcium in the milk is thought to jump-start a natural enzyme in the chicken, which acts as the tenderizer. Cooking the chicken in the liquid further infuses it with moisture and flavor.

Soaking chicken or pork in milk before frying is not necessary but can be beneficial. The purpose is to tenderize the meat and reduce its gamey flavor. The lactic acid in milk helps break down proteins, making the meat more tender and juicy.

Milk is a wonderful liquid to use to poach chicken, fish, pork, beef, or vegetables (e.g cauliflower). The lactic acid in dairy milk tenderises whatever it is you're cooking. Also after you have poached the food, you are left with a delicious creamy sauce.

Be sure to prep enough marinade to submerge the entire steak. #2 – Place the steak and seasoned milk in a resealable plastic bag or covered container, and marinate in the refrigerator for 4 to 12 hours. #3 – Rinse the meat in cool running water, pat it dry, and discard the milk.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

I usually use boneless, skinless chicken thighs for this recipe, but you can use breast meat if preferred. What is this? To make this dish, I soak the chicken pieces in milk for a couple of hours, but it's not absolutely necessary. This is a technique Koreans use to tenderize the meat and remove any gamey taste.

Can You Use Milk Instead of Buttermilk for Fried Chicken? No. Using milk instead of buttermilk will not have the same effect. However, it's easy enough to make buttermilk at home.

Marinating your chicken in something overnight can help make it all the more juicier and tender. You can use a gluten-free, acidic marinade (like olive oil and lemon juice) or something breadier (like baking soda, egg whites, and buttermilk).

If you do an internet search, you'll find very little factual information or science behind soaking meat in milk. But the truth is, this old wives tale actually holds water. The main theory is that milk will neutralize strong flavor, purge blood, or lighten its color.

Having both foods together may hinder the overall digestion process. Having milk & chicken might therefore cause toxins to accumulate in the body. Frequent consumption of this combination can even lead to adverse effects in the long run.

What does boiling meat in milk do? ›

The lactic acid in milk can act as a tenderizer for the meat. But even better, it makes the most intensley flavored cream sauce!

Can You Use Milk Instead of Buttermilk for Fried Chicken? No. Using milk instead of buttermilk will not have the same effect. However, it's easy enough to make buttermilk at home.

Marinating your chicken in something overnight can help make it all the more juicier and tender. You can use a gluten-free, acidic marinade (like olive oil and lemon juice) or something breadier (like baking soda, egg whites, and buttermilk).

A milk marinade produces a super tender chicken, which melts in the mouth because milk contains lactic acid, which breaks down muscle fibers in the meat. Additionally, the best milky marinade for chicken is one that uses a fermented milk product, such as buttermilk or yogurt.