Re: Kombucha-Water Kefir Marinade

[Guest guest]

Oh, my! You are so brave! I am so hesitant doing anything like that and

ruin a good piece of meat!

But reading about makes it sound very normal. There is a recipe in

Nourishing Traditions for pot roast using buttermilk to soak the roast in

for a few days!

maria.

On Fri, 18 Nov 2005 06:08:31 -0000 " dishchrista "

writes:

I made a beef stew recipe that called for marinading chuck roast in red

wine today. I'm not willing to buy sulphite-free organic wine for

cooking so I decided to try a marinade of kombucha tea and water kefir

[2 parts ripe but not vinegary kombucha and 1 part very ripe water

kefir]. I left it in the fridge for 24 hours, and at that point it

smelled pretty funky. Proceeding as usual I put everything in the

roaster/ slow cooker overnight. And oh my goodness was it good. The

beef was so tender and flavorful [though I couldn't actually taste the

KK], and the broth was so much better than it was without.

Anyone else have any kombucha cooking recipes to share?

Christa

[Guest guest]

In message <dljr4v+tunfeGroups> you wrote:

> I made a beef stew recipe that called for marinading chuck roast in red

> wine today. I'm not willing to buy sulphite-free organic wine for

> cooking so I decided to try a marinade of kombucha tea and water kefir

> [2 parts ripe but not vinegary kombucha and 1 part very ripe water

> kefir]. I left it in the fridge for 24 hours, and at that point it

> smelled pretty funky. Proceeding as usual I put everything in the

> roaster/ slow cooker overnight. And oh my goodness was it good. The

> beef was so tender and flavorful [though I couldn't actually taste the

> KK], and the broth was so much better than it was without.

>

> Anyone else have any kombucha cooking recipes to share?

>

Thanks for sharing this good idea, Christa!

It sounds yummy.

I will try to copy you soon.

Margret:-)

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[Guest guest]

In message you wrote:

> Oh, my! You are so brave! I am so hesitant doing anything like that and

> ruin a good piece of meat!

> But reading about makes it sound very normal. There is a recipe in

> Nourishing Traditions for pot roast using buttermilk to soak the roast in

> for a few days!

maria, that sounds good to me!

In Jewish cuisine, where mixing of meat and dairy products isn't allowed,

using Kombucha for the marinading would be a good alternative.

Margret:-)

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+---------------------------------------------------------------+

Minstrel@...

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

http://www.elijahlist.com

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Global peace begins with inner peace.

[Guest guest]

Oh, thank you . Though " frugal " is more applicable than " brave. "

I must admit I weighed the cost of the wine against replacing the

roast.

I'll have to check out the recipe in NT, that sounds interesting.

Actually Sandar Katz was my inspiration. I was just flipping through

Wild Fermentation the other day and he wrote about his experience

fermenting raw meat in every ferment in his kitchen then leaving it

for a few weeks. [kefir, kraut juice, kombucha, wine maybe? I forget

everything he mentioned] Then cooking and eating it. Now *that's*

brave!

SK mentioned his meat had a musky cheesy taste to it, my theory is

the kefir played a major part in that. I was thinking about trying to

ferment some beef in nice ripe milk kefir for a few days and try

using it in a recipe that calls for lamb. I'm favoring stews these

days.

Christa

>

> Oh, my! You are so brave! I am so hesitant doing anything like that

and

> ruin a good piece of meat!

> But reading about makes it sound very normal. There is a recipe in

> Nourishing Traditions for pot roast using buttermilk to soak the

roast in

> for a few days!

> maria.

>

> On Fri, 18 Nov 2005 06:08:31 -0000 " dishchrista " <dishchrista@y...>

> writes:

> I made a beef stew recipe that called for marinading chuck roast in

red

> wine today. I'm not willing to buy sulphite-free organic wine for

> cooking so I decided to try a marinade of kombucha tea and water

kefir

> [2 parts ripe but not vinegary kombucha and 1 part very ripe water

> kefir]. I left it in the fridge for 24 hours, and at that point it

> smelled pretty funky. Proceeding as usual I put everything in the

> roaster/ slow cooker overnight. And oh my goodness was it good. The

> beef was so tender and flavorful [though I couldn't actually taste

the

> KK], and the broth was so much better than it was without.

>

> Anyone else have any kombucha cooking recipes to share?

>

> Christa

>

>

>

[Guest guest]

Just a quick note if anyone else tries this... I didn't add the

marinade to the stew. The recipe indicated to discard the marinade so

that's what I did. I imagine the KK flavor would have been more

apparent if I'd included it.

Christa

>

> > I made a beef stew recipe that called for marinading chuck roast

in red

> > wine today. I'm not willing to buy sulphite-free organic wine for

> > cooking so I decided to try a marinade of kombucha tea and water

kefir

> > [2 parts ripe but not vinegary kombucha and 1 part very ripe

water

> > kefir]. I left it in the fridge for 24 hours, and at that point

it

> > smelled pretty funky. Proceeding as usual I put everything in the

> > roaster/ slow cooker overnight. And oh my goodness was it good.

The

> > beef was so tender and flavorful [though I couldn't actually

taste the

> > KK], and the broth was so much better than it was without.

> >

> > Anyone else have any kombucha cooking recipes to share?

> >

> Thanks for sharing this good idea, Christa!

> It sounds yummy.

> I will try to copy you soon.

>

> Margret:-)

>

> --

> +---------------------------------------------------------------+

> Minstrel@t...

> <)))<>< http://www.therpc.f9.co.uk <)))<><

> http://www.AnswersInGenesis.com

> http://www.elijahlist.com

> +---------------------------------------------------------------+

> Except ye be converted, and become as little children,

> ye shall not enter the Kingdom of heaven.

>

[Guest guest]

>

> I decided to try a marinade of kombucha tea

I marinated chicken with KT as part of the marinate. It, too, was

very good. It was cheaper pieces of chicken (boneless skinless

thighs) than the boneless skinless breasts the family was used to. No

one even noticed the difference. Couldn't taste the KT either, but I

think it does tenderize the meat.

Lizzie

[Guest guest]

> Just a quick note if anyone else tries this... I didn't add the

> marinade to the stew.

I cooked my chicken in the marinade. Still didn't taste the KT.

Lizzie

[Guest guest]

So, would you add KT to a turkey? Would it better than brining it?

I want to brine our turkey for Thanksgiving.

Other question about brining: is the salt aborbed by the turkey? Meaning

should I still use the best salt I have or cold I use cheap salt?

Thanks,

maria.

On Fri, 18 Nov 2005 12:04:24 -0000 " "

writes:

>

> I decided to try a marinade of kombucha tea

I marinated chicken with KT as part of the marinate. It, too, was

very good. It was cheaper pieces of chicken (boneless skinless

thighs) than the boneless skinless breasts the family was used to. No

one even noticed the difference. Couldn't taste the KT either, but I

think it does tenderize the meat.

Lizzie

[Guest guest]

Use the best salt.

At 08:00 AM 11/19/2005, you wrote:

>So, would you add KT to a turkey? Would it better than brining it?

>I want to brine our turkey for Thanksgiving.

>Other question about brining: is the salt aborbed by the turkey? Meaning

>should I still use the best salt I have or cold I use cheap salt?

>Thanks,

>maria.

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