Choosing the right meat: The meat of a nerveless, young animal should be preferred. The sun-exposed back part of the meat is more delicious.
do not marinate: Meat should be marinated with ingredients such as milk, olive oil or onion juice. After adding the spices, the meat should be massaged into the sauce thoroughly and the meat should be kept in the refrigerator for at least 2 hours.
Sealing: The meat should be placed on a hot pan or grill to keep the water in the meat inside.
Cooking time: Meat should be cooked slowly in its own fat. Cooking time should be adjusted according to the dish to be made.
Use of vinegar: Adding a few drops of apple or grape vinegar while cooking makes the meat more tender.
Time to add salt: Salt should be added close to the meat being cooked; otherwise the meat will become tough.
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