Kurban Kavurması Nasıl Yapılır? Lokum Gibi Tam Kıvamında Tarif

This year, we're preparing the indispensable, star dish of Eid al-Adha, the sacrificial meat stew, using chef's techniques. We're breaking all the stereotypes that say "sacrificial meat is tough" and "fresh meat doesn't cook." You can find all the tips and tricks for preparing a tender stew using the "confi" technique, cooked in its own fat without adding water, in this video. What are the biggest mistakes when making sacrificial meat stew? Should water be added to the stew? Should salt be added at the beginning or at the end? Which meat is more delicious? The answers to all these questions are in this video. Techniques used in the video: • Cooking in its own fat • Confit technique • Using a cast iron pot • Using lamb leg and rib fat • Correct searing technique Sections: 0:00 Introduction and Eid Tradition 0:45 Choosing the Best Meat for Stew 01:30 Why lamb leg is tastier 02:10 Preparing the fat 02:45 Choosing the right pot 3:00 What is the Confit Technique? 4:20 Common Misconceptions About Salt 5:30 Cooking Times (Lamb vs. Beef) 6:10 Presentation and Tasting If you want to make the most delicious, tender, and aromatic Eid stew for your Eid tables, don't forget to watch the video until the end. Happy Eid ❤️ #EidStew #Stew #LambStew #MeatDishes #EidAlAdha