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(Serious Eats)   Fark Food Thread: ways do you use yogurt to make your meals better? Difficulty: not just 'open container, use spoon to stuff face'   (seriouseats.com) divider line 132
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994 clicks; posted to Main » on 01 May 2014 at 5:00 PM (25 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-05-01 06:07:38 PM  
Healthier chicken nuggets:

coat pieces of chicken in plain yogurt, roll in panko, bake on wire rack.
 
2014-05-01 06:12:05 PM  

lewismarktwo: Has anyone said use it as a substitute for milk in pancakes and waffles?  Or rather use half milk and half yogurt depending on how thick the yogurt is.


Absolutely!  I don't measure, just add until the consistency is correct.  I use fat-free plain yogurt when making pancakes or biscuits, again, adding enough until the consistency is correct.  Also, when making pancakes use mineral water - adds more CO2, thereby making fluffier pancakes.
 
2014-05-01 06:12:29 PM  
I assume its been said many times in this thread... but count me in as someone who prefers using yogurt over sour cream in chili, tacos, etc.
 
2014-05-01 06:13:47 PM  
On toast with cinnamon. Awesomeness is awesome.
 
2014-05-01 06:15:31 PM  

DGS: praxcelis: odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.

If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling.  Tastes like nothing else on earth.  I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.

How spicy is that seasoning?


I wouldn't call it spicy, but it is a very strong distinctive flavor.  Za'atar is like garam masala--there are as many recipes as there are families to make it and there isn't a One True Blend.  The one I get is from MarketSpice in Seattle, and it's more of an Israeli version with a very distinct sumac flavor.  I've even sprinkled it in olive oil and balsamic for dipping bread.
 
2014-05-01 06:18:12 PM  

AllUpInYa: Healthier chicken nuggets:

coat pieces of chicken in plain yogurt, roll in panko, bake on wire rack.


I also use yogurt to adhere bacon strips to the wieners, when I'm making Mexican hot dogs ... this wasn't a "HEALTHY uses of yogurt thread," was it?
 
2014-05-01 06:27:01 PM  

keithgabryelski: http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk

How to Drink All Night Without Getting Drunk

Koch told me that for years he has swallowed your standard Fleischmann's dry yeast before he drinks, stirring the white powdery substance in with some yogurt to make it more palatable.
"One teaspoon per beer, right before you start drinking."
He'd learned the trick from his good friend "Dr. Joe," a craft beer legend in his own right.  Educated at Harvard with a troika of degrees (a BA, a JD, and an MBA), Koch is no slouch, but the late-Joseph Owades was a flat-out genius. With a PhD in biochemistry from Brooklyn Polytechnic Institute and an early job in the fermentation sciences department at Fleischmann's, Owades probably knew more about fermentation and alcohol metabolism than perhaps any man who has ever lived.

[www.esquire.com image 614x385]


That sounds like a great way to waste a lot of money and beer.
 
2014-05-01 06:30:41 PM  

Purelilac: [www.saveur.com image 500x750]

6 lamb shoulder chops (about 8 oz. each), trimmed
1 large yellow onion, sliced crosswise into ½"-thick rings
Kosher salt and freshly ground black pepper, to taste
1 cup plain Greek yogurt
3 tbsp. olive oil
2½ tsp. ground cumin
2 tsp. ground green cardamom
8 cloves garlic, mashed into a paste
Zest and juice of 1 lemon
6 medium seedless oranges, ends trimmed, halved crosswise
INSTRUCTIONS
1. Place lamb and onion in a 9" × 13" baking dish; season with salt and pepper. Stir yogurt, oil, cumin, cardamom, garlic paste, zest, and juice in a bowl; rub over lamb. Cover with plastic wrap; chill 4 hours.

2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove lamb from marinade and grill, flipping once, until slightly caramelized and cooked to desired doneness, 10-12 minutes for medium; transfer to a serving platter. Grill onion and oranges until slightly charred and tender, 5-7 minutes; serve alongside lamb.


Do you pat the excess yogurt off with paper towels or grill it yogurt-on?

I would do it with pork and yes.
 
2014-05-01 06:37:38 PM  
I take some ground chicken, cook it up in a fry pan with a few dashes of lemony chicken seasoning and a splash of white wine if I have it. Spoon some onto a tortilla with some fresh parsley and a heaping spoonful of plain yogurt, wrap it up and it's a delicious lunch!

I've made it for other people before and they asked for seconds.
 
DGS [TotalFark]
2014-05-01 06:43:05 PM  

praxcelis: DGS: praxcelis: odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.

If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling.  Tastes like nothing else on earth.  I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.

How spicy is that seasoning?

I wouldn't call it spicy, but it is a very strong distinctive flavor.  Za'atar is like garam masala--there are as many recipes as there are families to make it and there isn't a One True Blend.  The one I get is from MarketSpice in Seattle, and it's more of an Israeli version with a very distinct sumac flavor.  I've even sprinkled it in olive oil and balsamic for dipping bread.


Ok, good reference. I'd love it... wifey not so much. *shakes fist*
 
2014-05-01 06:48:38 PM  

js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?

My favorite dessert is yogurt with honey and something crunchy for dipping.


It is for me. Dairy in general, for my tastebuds anyway, is a good way to cut a lot of calories. The texture sucks but you get used to it. Then when I'm out for a meal and end up with full fat sour cream it's SO unbelievably delicious and I have to go back to square one.........

I make tzatziki with just yogurt garlic and cucumber on the cheese grater. Hardly gourmet, but good for a snack.
 
2014-05-01 07:00:26 PM  

keithgabryelski: How to Drink All Night Without Getting Drunk


Why the fark would I be drinking all night then? That's the point.
 
2014-05-01 07:05:19 PM  
Yogurt-covered bookmark.
 
2014-05-01 07:16:52 PM  

DGS: I believe it was OregonVet that suggested I use greek yogurt to marinate chicken before baking it. That worked out pretty well.


My mom did this. Came out really soft and tender, but sour. I prefer lemon chicken for sours.

/Stir in brown sugar and yogurt is amazing
 
2014-05-01 07:28:46 PM  

cptjeff: Also, alcohol has no effect- alcohol is not a calorie in the same way a french fry is. It doesn't go through the normal digestive process, and never gets turned into the glucose that gets turned into fat. Good news for the wine, cocktail, and spirits lovers- unless there's added sugar, they will never make you fatter. Bad news for beer lovers- nutritionally, beer is nothing but a shaitload of suspended sugars. Yes, even light beer.


Fructose is also processed by the liver and not by insulin.

Doesn't mean eating fructose is any better than eating glucose.

HFCS is originally called high fructose corn syrup because back in the day, fructose was considered healthy because it came out of fruits and doesn't cause insulin spikes. Though, HFCS is 55% fructose and table sugar is 50% fructose.
 
2014-05-01 07:45:51 PM  
slice up some yard bird breasts and brown in a tablespoon of butter. unsalted, glorious butter.

add some sliced green peppers and onions until the onion is almost done

stir a tablespoon of flour and tablespoon of paprika into a carton of plain old plain yogurt and mix in with the chicken and peppers. bake in the oven half hour or so at 350. serve with warm pita bread and potatoes, mashed or roasted or what the hell ever you want
 
2014-05-01 07:55:05 PM  

Anne.Uumellmahaye: oldfarthenry: Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!

Rice cakes are good with Nutella.


As an aside from an American who's lived in South Korea, it's annoying to try to explain to Koreans that "rice cake" in American English means those dry puffed things, not ddeok (which, admittedly, is a KIND of rice cake).

It's sort of like how "pickle" in American English means gherkin, or "corn" means "maize."  But worst of all was when I bought something Koreans called "cornbread" *shudder*
 
2014-05-01 07:58:45 PM  

Half Right: To make smoothies smoother.


static.ifood.tv

I've seen several people mention adding youghurt to smoothies but so far, nobody has mentioned lassis, which are all kinds of awesome.
 
2014-05-01 08:10:39 PM  
Any baking recipe that calls for buttermilk. Mix one part plain yogurt with one part milk.
 
2014-05-01 08:11:51 PM  
Oh yeah, then top your chocolate chip buttermilk pancakes with it.
 
2014-05-01 08:26:35 PM  
50 50 yogurt and mayo. Whip the shiat outta it with one of those electric whippets. Add shredded cabbage. Mix. Bake up some cod and warm some corn tortillas.....tada
Homemade Rubio fish tacos but better.
 
2014-05-01 08:32:07 PM  
because I want my food to smell like puke.
 
2014-05-01 08:59:36 PM  

gsnfl: 50 50 yogurt and mayo. Whip the shiat outta it with one of those electric whippets. Add shredded cabbage. Mix. Bake up some cod and warm some corn tortillas.....tada
Homemade Rubio fish tacos but better.


win!
 
2014-05-01 09:08:39 PM  
yeah gonna have to try some of these sauces
 
2014-05-01 09:41:30 PM  
I stir the thick Greek stuff into a spicy salsa to cut the hear and give it a dose of creaminess. Also cuts the heat in many a vindaloo.....
 
2014-05-02 12:12:03 AM  
Mast o musir: Add chopped shallots, leave in fridge for about a day.

Dip your flatbread in it.
 
2014-05-02 01:32:31 AM  

Gonz: keithgabryelski: How to Drink All Night Without Getting Drunk

Why the fark would I be drinking all night then? That's the point.


So you can remember the date rape, duh.
 
2014-05-02 02:13:15 AM  
i.imgur.com
 
2014-05-02 02:50:56 AM  
turkish terbiyeli chicken soup.  to die for.

boil up a few chicken breasts, save the broth.
shred chicken into broth.
mix 2 cups of yogurt, 2 eggs, 3 tablespoons of flour, the juice from a lemon or 2 and some water.
whisk it into broth and bring to a simmer.
enjoy with crusty bread.
yummmmmmm
 
2014-05-02 03:38:04 AM  

canavar: turkish terbiyeli chicken soup.  to die for.

boil up a few chicken breasts, save the broth.
shred chicken into broth.
mix 2 cups of yogurt, 2 eggs, 3 tablespoons of flour, the juice from a lemon or 2 and some water.
whisk it into broth and bring to a simmer.
enjoy with crusty bread.
yummmmmmm


I have GOT to try that.
 
2014-05-02 08:26:30 AM  

Literally Addicted: I use it instead of sour cream wherever I can.

Home made tzatziki, too.


Homemade tzatziki with homemade gyros.
 
2014-05-02 01:37:23 PM  
I use soy yogurt in my vegan muffins. Makes them nice and moist!

I have a recipe for pineapple/raisin/carrot muffins that calls for a 6 oz. container of vanilla soy yogurt, which I can't find, so I use mango peach instead. Yummy!
 
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