Milk in Carnitas

[bobmac]

Would lowfat work, or is the fat contributing to the browning?

[NulloModo]

Hmmm. in reading the great Carnitas thread: Here

I don't recall any mention of milk in them. However, being that Carnitas are basically a celebration of pork fat, trying to do them low-fat at all might not work...

[Bicycle Lee]

I think the benefit of using milk would be to add the protein and enzymes found in milk that might aid in the breakdown of the meat fibers in the pork, so low fat should work fine.

[memesuze]

I'll wait for Jaymes to chime in - but I can't imagine what milk could possibly add - why are you thinking of adding milk to the mix?

[memesuze]

I'll wait for Jaymes to chime in - but I can't imagine what milk could possibly add - why are you thinking of adding milk to the mix? I think the recipe is to produce a tender tasty melange of pork bits - and I don't see milk as a part of the process.

[fifi]

The only thing I can think of that milk would add is a toasted milk flavor component. I am not at all sure what that would add. (Maybe something good.) Thinking about fat content of milk in something like carnitas seems irrelevant. Carnitas are all about ultimate frying in the pork fat. If you are concerned about fat, you shouldn't even be contemplating carnitas.

[bobmac]

If you are concerned about fat, you shouldn't even be contemplating carnitas.

I'm not concerned about fat in carnitas (geez, I mean you start out with lard), it's just that low-fat milk is what I usually have on hand and wondered if it worked. The milk is suppposed to promote browning and crisp exterior.

[Jaymes]

Actually, I have heard of adding milk and/or cream to your stewing liquid. One (of the several) wonderful things about making carnitas is that there is no particular "right" or "authentic" way. You add what you wish. I've never tried adding the milk -- no particular reason, just haven't. And I'm often preparing carnitas for guests, so just didn't want to screw with success. If you know what I mean.

But I think that the low fat would work. I don't think the final product would be as rich and creamy as those with cream or whole milk or a mixture. But I don't think it'd be bad, by any means.

If you want to read more about it, google "carnitas receta leche." You'll find several recipes that call for a cup of milk and/or cream.

[bobmac]

Thanks, Jaymes. I belive a recipe you posted mentioned that some use milk.

[sladeums]

The recipe for Carnitas Caseras (home-cooked carnitas) in Diana Kennedy's 'The Art of Mexican Cooking' calls for (besides the meat and fat): onion, marjoram, thyme, bay, peppercorns, orange and MILK.

The recipe she used was adapted from a recipe from 'Gastronomia Mexiquense'.

There is no specification as to the fat level of the milk.

This is the recipe I generally use when making carnitas at home and I usually use skim or 2% and I've always had good results regardless of which milk I use...you should be good with whatever.

It is possible it may be better with full-fat milk...if you have no concern about the fat level use it.

[fifi]

Hmmm... Now that I think about it, the fat content of the milk may not matter. I am thinking that it is the toasted milk solids that are the goal here. Sladeums beat me to it on the Kennedy reference. I had just found it.