"With Indian cuisine, yogurt is often used to marinate proteins like chicken and lamb. The lactic acid in yogurt keeps proteins tender. By covering the proteins, the yogurt helps lock in juices and flavor."
"The cream cheese crust we're adding to our baked salmon has lactic acid and also helps trap the fish's flavors and juice. Due to their similarities in composition, you can cover your salmon in yogurt or sour cream even if you don't have any cream cheese on hand."
"Placing the cream cheese in a mixing bowl and seasoning it with herbs, lemon juice, minced garlic, and salt and pepper ensures that the salmon will be packed with flavor, providing both a savory taste and moist texture after baking."
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