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| Buttermilk. Photo: Kiranmaxweber, Flickr |
A traditional oil- and acid-based marinade does not tenderize meats since it only penetrates about 1/4-inch into the meat.
Adding buttermilk or yogurt to marinades for salmon, chicken and lamb is an easy way to make food moister and more tender.
Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site, GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.
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