KOKUSUZ BALIK TEKNİĞİ | ARTIK BALIĞI BÖYLE YAPACAKSINIZ

Yes, I wouldn't have shown you this method if it weren't truly crispy and delicious. Everyone knows the concept of fish in paper, but in the past, fish made that way always seemed boring to me because they were steamed. When I realized it was a cooking method suitable for any style, I immediately wanted to share it with you. It's odor-free, easy to store, and crispy. So, you can cook any fish this way now. Don't forget to press it down with a plate or something similar if you want it crispy. Also, recipes with vegetables, sauces, healthy, and flourless recipes can be made the same way. These can also be made in the oven or on paper; a pan isn't necessary. WARNING 1 ‼️🚨 Always keep the paper on the stove. After all, it's paper. It never caught fire when I made it, but it can vary from paper to paper. Or, the fire might be too hot, and the edge might touch the paper. If it touches the fire directly, it will catch fire. These are serious risks in the kitchen. WARNING 2‼️🚨 You know, there's an "old anchovy" I made in the episode where I improvised leftover anchovies with onions and lemon. We decided to eat the one you saw in the 16:16 episode yesterday. It was bad, and then it was bad, I can't tell you. DON'T MAKE IT YOURSELF, HAHSHSHAHAHSH😂😂😂 How to make odorless fish at home? Homemade odorless anchovy recipe. Line a baking pan with parchment paper. First, a thin layer of oil. If you prefer a light oil, even a thin brushing is enough. Then, arrange the fish. Add a little oil to the top. Cut a circle of parchment paper slightly larger than the pan and fold it over, tucking in the edges. Now, it's ready to cook or freeze and stock up. Things to keep in mind when cooking: Cook on a medium heat, not the largest. Press lightly on the fish with a flat object. If your pan is large, move it slightly over the heat to distribute the heat evenly. Turn it over with a plate and cook the other side. If you're making a fish like sea bass that you want to keep juicy and tender, you can cook it on one side. Thanks: Ömer Arısan, Fisherman Bayram (Çağdaş Bey) Camera: Yüksel Şardağ Yargın 🌈INSTAGRAM   / cakallezzetler     / emiryargin   ☑️ Don't forget to subscribe Introduction animation: Roket no:1 www.behance.net/roketno1 TEXT ME ✏️ [email protected] Çakal Lezzetler with Emir Yargın