Milk has lactic acid that breaks down meat after too long...
2006-10-25 09:47:13
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answer #1
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answered by fairly smart 7
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the acidity in the buttermilk begins to break down the protiens in chicken. It is not very tough, it does not have a lot of collegen in it so it does not require a long marinading time. Redmeats, especially tough cuts of meat should be marinaded larger so that the acid begins to break down the tough collegen and helps make it tend. this also depends on the cooking technique used to cook the meat.
2006-10-25 20:33:29
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answer #2
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answered by little_chef_2008 1
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The acid in Buttermilk will change the flavor of the chicken, you'll get a sour taste, not to appealing
2006-10-25 16:50:14
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answer #3
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answered by Steve G 7
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Chicken is delicate and can breed too many germs when left out or on its own. You want to cook it as soon s possible. Since there is no alcohol or vinegar in the marinade, it would be safest to cook within 30 minutes.
2006-10-25 16:44:05
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answer #4
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answered by the Goddess Angel 5
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buttermilk is used to soften tough cuts of meat. chicken is generally tender, so if you marinate it for longer it will disintegrate before it is even cooked - hence spoiling the appearance and texture of the dish.
Hope this helps!
2006-10-26 06:05:02
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answer #5
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answered by PeTiTe_Mummy 4
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YES, lets hear it for fairly smart....you'll find the same goes for lemon or citrus marinades...red meats stand up to acid better than poultry and especially fish....
2006-10-25 16:52:11
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answer #6
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answered by bob r 2
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because of contamination-food poison; has to be cooked within 20 -30 minutes , both products are subject to bacteria of their own, and together create a new strain...
2006-10-25 16:51:00
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answer #7
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answered by phyllis_neel 5
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the buttermilk will probably curdle
2006-10-25 16:42:04
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answer #8
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answered by Chrisie B 2
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because it melts too much
2006-10-25 16:41:20
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answer #9
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answered by Penguin savior 2
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