Is Fermented Brine the Best Meat Marinade?
I just read an article over at Serious Eats about the effect of different types of acid in meat marinades. The article was meant to compare yogurt-based marinades to other kinds using acetic (vinegar) or citric acid, but a key part of the testing involved removing all the other things that make up yogurt, so that the acids could be compared directly. The lactic acid from the yogurt was the clear winner when testing for the least amount of weight lost during cooking. While I do love a good yogurt marinade, especially for grilling, this for me confirms that the brine from your lactofermented pickles is probably more useful than you think!
