How Milk Transforms Your Spam into a Gourmet Delight

Spam: High in Salt
Tenderizing Effect with Milk
Also Good for Odor Removal

What’s up! This is Salim Bro. Today, the self-proclaimed King of Cooking is here to share a way to enjoy “this” much more deliciously. Curious about what it is?

Let’s cut to the chase. What I brought today is none other than Spam. Yes, Spam is already delicious, but how can you make it even tastier? The answer lies right here.

Processed meats like Spam can sometimes have an off-putting aroma and salty taste for some people. Today, I’m going to solve this issue and teach you how to enjoy Spam in a tastier way.

You don’t need much—just Spam and milk. Let’s go!

Ingredients: Milk, Spam

Today’s ingredients are pretty simple.

People often use milk to remove the smell of chicken, so think of this as a similar principle.

Even if you’re not a fan of milk, this hack could come in handy. It’s one of those fridge staples you don’t want to be without.

Feel free to use milk that’s slightly past its expiration date. But if it’s way too old, toss it.

First, pour some white milk into a bowl. It doesn’t have to be filled to the brim; just enough to cover the Spam is fine.

Just a heads-up: don’t throw this milk away after you’re done. You can use it soon to neutralize the smell of chicken. So don’t let it sit for too long!

Let’s put the Spam in and wait for about 5 minutes. Waiting any longer may cause it to lose too much saltiness, so 5 minutes is the sweet spot. Now, let’s wait patiently for 5 minutes.

When I tried this while cooking, those 5 minutes flew by. So keep an eye on the clock. In the meantime, you could prepare the pan for frying the Spam.

If the Spam isn’t fully submerged, make sure to flip it occasionally and sprinkle some milk on top. Handle the Spam gently so it doesn’t break apart; it feels somewhat softer in the milk.

Now, let’s cook this Spam! After removing it from the milk, pat it dry with a kitchen towel. If you don’t have a kitchen towel, just letting it sit on a cutting board will also work.

Time to slice it into eatable pieces and cook it up!

Wow, it really tastes better. There’s a light version of Spam these days, but the original Spam flavor is much stronger. Occasionally, Spam can have a weird aftertaste, but not with this method. No worries at all! The weird aftertaste disappears, and the saltiness is somewhat neutralized. It is highly recommended for those who want to enjoy less salty and tastier Spam.

Before I go, here’s one small tip from Salim Bro.

As mentioned earlier, this milk has other uses.

First, you can marinate meat in it to remove odors. It’s particularly useful for chicken dishes with a strong smell. It’s also suitable for fish; soaking it for about 5 minutes before cooking eliminates the fishy smell and tenderizes the meat.

Secondly, if you wrap it in plastic wrap and poke small holes, then place it in the fridge, it can help neutralize fridge odors. Surprisingly, it won’t make the smell in the refrigerator worse.

Invest just 5 minutes and one container of milk to enjoy delicious Spam, and don’t waste the remaining milk—put it to good use.

How did you find today’s tips from Salim Bro? Helpful? Salim Bro will be back with more valuable tips next time.

By. Hwang Jin-Ha (pikle@fastviewkorea.com)