Yogurt in Cooking: Heat Stabilisation and Application
I
Origin
Henry's use of yogurt in cooking — as a marinade, a sauce base, a braise enrichment, and a finishing element — draws from Middle Eastern, Persian, and Indian traditions where yogurt is a cooking ingredient rather than merely a condiment. The technical challenge: yogurt separates when heated, requiring either stabilisation or the correct application method.
II
Description
The use of full-fat yogurt (Greek-style or strained) in hot preparations — as a marinade, a sauce that is incorporated off-heat, or a finishing dollop served alongside a hot dish.
III
The Thread
—Turkish cacık and tzatziki (cooling yogurt applications — same dairy base, different aromatics), Indian raita (same yogurt-as-cooling-agent principle), Persian mast-o-khiar (yogurt with cucumber and d
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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