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.
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.
- Full-fat yogurt is more heat-stable than low-fat — the fat provides structural support for the proteins. Never use low-fat yogurt in hot applications [VERIFY] - Stabilisation with cornstarch or egg for cooking-in: 1 tsp cornstarch per 250ml yogurt, stirred in before adding to hot liquid, prevents separation [VERIFY ratio] - Add yogurt off-heat if not stabilised — stir into the hot dish after removing from heat, allow the residual temperature to warm the yogurt without curdling - As a marinade: yogurt's lactic acid and the natural protease enzymes tenderise protein without the aggressiveness of citrus or vinegar. Chicken in yogurt for 4–24 hours produces a notably tender, moist result [VERIFY time range] - The char on yogurt-marinated protein: yogurt's milk sugars brown rapidly under high heat, producing a charred, flavorful crust that is distinctive in tandoor-inspired cooking
TARTINE BOOK NO. 3 + DIANA HENRY