کباب برگ لوکس هتلی با فیله گوساله همراه جزییات کامل برش گوشت و سیخ‌زدن برای انجام آسان در منزل

In this episode of #Yami_Gastronomy, #Mehyar paves the way for any home cook with any level of experience to prepare a luxurious barbecue on par with the best hotels in Iran. Beef fillet is the softest and most valuable part of beef that, without the need for aging, staleness, or manipulation, simply by using the correct cutting and skewering technique and resting in the correct marinade ingredients, can give you a barbecue close to the quality and tenderness of lamb shoulder kebab. It is accessible all over the world and is also easier to skewer than lamb shoulder. In this video, all the steps and details of the work, from starting with raw meat to the correct technique for managing the temperature of the grill fire and the method of grilling, are presented with clear images. Please enjoy the quality of sound and image on TV and with a suitable sound system or good headphones. Link to the video of the original leaf kebab with lamb shank and fillet:    • کباب برگ اصیل با راسته و فیله گوسفند، کامل...   Video of the filet mignon steak grilled on a regular charcoal grill:    • تکنیک پخت حرفه‌ای استیک لوکس و آبدار فیله ...   Video of the correct way to cook this steak in a pan on the stove (and make a great mushroom sauce):    • استیک فیله‌مینیون به روش کلاسیک شف با سس ق...   Video of the healthiest and easiest way to light charcoal:    • کباب سالم با زغال سالم: روش اصولی و آسان ش...   The "Fire College" playlist contains the best collection of kebabs and Barbecue:    • دانشکده آتش   ** Ingredients and quantities ** (All quantities are given with standard measuring cups) A standard leaf kebab skewer will have at least 220 grams of meat per person, and a premium leaf kebab will have about 300 grams of meat. For each kilo of meat: One 300 gram onion Freshly ground black pepper: 1/2 tsp Salt to taste Olive oil (or any other liquid oil) 4 tablespoons (half for mixing with the onion and the other half for greasing the kebabs along with 2 tbsp. butter, and 2 tbsp. dissolved saffron) *** Important notes! 1- The quality of the charcoal is very effective in the even cooking and final taste of the kebab. Do not use charcoal made from scrap wood, only purchase barbecue-quality charcoal (preferably from pruned orchard trees) from a charcoal store. Outside of Iran, use Hardwood lump charcoal instead of compressed charcoal (briquettes). 2- The red liquid that comes out of a juicy kebab is not blood! It is a type of protein called myoglobin, and has no unpleasant taste or odor. 3- Skewering this kebab thinner increases the risk of drying out and is not recommended. 4- Cooking time over high heat is usually less than 5 minutes. The USDA recommends a safe center temperature for beef of 64 degrees Celsius. Always use meat supplied under veterinary supervision! ** Frequently Asked Questions List ** Q: Can it be cooked in the oven? A: Yes, and it will definitely dry out. A home oven does not have enough heat power for this. A restaurant Salamander radiant oven is fine. Instead of baking in the oven, it is better to skewer it with a wooden skewer and cook it in a heavy cast iron or steel pan over a high flame on the stove. Q: Can it be cooked on a gas barbecue? A: If it has enough heat power, yes. Most small and apartment models do not have enough power. Q: Wouldn't it be better to use lard instead of butter? A: No. But you can use it if you like. The type of butter fat made from milk fat is much healthier than animal tissue fat like lard, which is usually the place where veterinary drugs and antiparasitic toxins accumulate. Q: Isn't an air fryer or air fryer better and healthier for this? A: No. Basically, grilling requires intense radiant energy, which is best provided by red coal. Cooking with hot air is nothing new; convection ovens (or combi ovens) have been used in restaurant and home kitchens for decades. But these Chinese plastic toys, whose inner surfaces are coated with carcinogenic Teflon and which bring hot air in contact with your food near the plastic parts, cannot be a healthy means of preparing family meals. Old and famous manufacturers of cookware in Western countries recommend non-stick cookware (types of Teflon and its derivatives under various names such as granite and ceramic, etc.) for frying at mild temperatures and not at the temperature used in an air fryer. Q: Why do you use olive oil? Isn't it dangerous? What kind of olive oil is good? A: This video provides a detailed explanation about olive oil:    • کامل‌ترین راهنمای انتخاب روغن زیتون به زبا...   Q: Why don't you use gloves? A: Please see the advantages and disadvantages of this in this video:    • بررسی علمی نکات مثبت و منفی و روش صحیح و غ...   Q: Some people have said that we should definitely add garlic powder, turmeric, watermelon, mayonnaise, mustard, and pomegranate paste to the kebab. Do you think we should? A: You can use whatever you want and there is no need to ask me! I specifically prepared this dish ...