I'm cooking for 30, Lamb Chops are on the menu and I want to do them in a Yogurt Marinade. I've done Yogurt Marinades with mixed results and I wonder if there are some best practices?
- How long should I marinade? With vinegar based marinades you don't want to marinate for longer than 2 hours. Is this also true with Yoghurt Marinades? If not, what is the idea amount of time to Marinate.
- I heard somewhere that you shouldn't add salt when Marinading with Yohurt until after the meat is Marinated. Is this true and if so why?
- lemon is an important flavour to this kind of dish. Can I add lemon to the yoghurt, or will that make it curdle or do something else negative to the dish?
- Is there anything else important to consider when using Yogurt as a Marinade?
If additionally you could break it down in terms of chemical processes, that would be sweet. I'm a bit of a food science nerd. thank you very much