Chicken Tikka/Tandoori Marinade

[Ghoulie]

re use of Yoghurt - Blumenthal proved (via MRI scanner!) that marinades go into meats MUCH deeper when using yoghurt with the marinade.

Even if you remove most of the marinade from your meat outer before cooking - you will have the flavour carried into the meat much better than without yoghurt.

[Garp]

Where is this proof bud?

[Peripatetic Phil]

Where is this proof bud?

Here, at about 13:30.

[Garp]

A link I could watch would be helpful Phil.

[Peripatetic Phil]

A link I could watch would be helpful Phil.

There are several on YouTube, but all are blocked in the U.K.  Of course, if Scotland were to secede .....
** Phil.

[Garp]

No 'proof' then.

[Peripatetic Phil]

No 'proof' then.

Euclid, Aristophanes and Pythagoras didn't seem to need a video recording in order to be able to prove things, Garp; has society really gone so far backwards in just a few thousand years ?

[Ghoulie]

@ Garp - have you noticed my avator?  Oh ye of little faith.

You obviously never watched Hestons programmes or bought his books. Unlike you, I did both !

Your cynical question denotes a lack of serious intent to check out my mere repeat of Hestons findings by even a Google search.

Try a lookysee here - http://www.seriouseats.com/2010/08/spicy-marinade-for-infusing-chicken-spices-heston-blumenthal.html

If that isn't good enough for you, god help you & I won't bother to read your posts ever again.  this is me in 6x cans carlsberg mode !!!!!!!!!!!!!!!!!!!!!

[Garp]

No mention of lemon juice, which, in my opinion, is a better conduit for tenderising and allowing spices to permeate meat than yogurt.

If this is Ghoulie and Phil's idea of a 'proof' or even of a scientific experiment, they really need to get out into industry

[Ghoulie]

Think I would believe the results of an MRI scanner Garp as tangible, physical proof of the depth of a marinade penetration - an ingenious idea by the 'off the wall' inquisitive Heston to establish just why Indian cooks insist on using yogurt - rather than your cynical rejection.  Take the time to find and  watch the programme - here is a snippet - https://www.youtube.com/watch?v=GDQQKgnh2YI.

The comment wasn't made about marinade tenderising as you put it - it was about the depth of penetration of the marinades spices / flavours.

As for your comment 'If this is Ghoulie and Phil's idea of a 'proof' or even of a scientific experiment, they really need to get out into industry ' - as a chemist and a recognised expert in my field with 50 years experience, I hardly need your lame rejection of another expert in his field - Heston -  to make your dismissal stand up to scrutiny. Don't expose your apparent ignorance any further with more protests of the inadequacy of Hestons findings / work.