How Should Sacrifice Meat Be Stored? Tips for Adding Flavor to Sacrifice Meat

How to Store Sacrifice Meat Tips for Adding Flavor to Sacrifice Meat
How to Store Sacrifice Meat Tips for Adding Flavor to Sacrifice Meat

Altınbaş University Gastronomy and Culinary Arts Department Lecturer Gökhan Taşpınar points out that there are important criteria to consider in order to consume fresh meat and increase its durability.

Taşpınar, reminding that the blood of the sacrificed meat is not completely removed from the meat, because it is a new cut, recommended that the meat be rested in clean containers for 7-8 hours in a cool place that is not exposed to the sun. He stated that a perforated container or sieve should be used in order to clean the meat as much as possible from the blood and filter the blood.

Reminding that insufficiently rested meat can cause digestive problems such as indigestion, bloating, constipation or diarrhea, Taşpınar said that it is necessary to rest the meat in healthy conditions and wait for the hardness to be completed. Taşpınar suggested that the meat should be kept in large trays in the lower part of the refrigerator for 4 hours at 24+ degrees, then divided into portions and put in the freezer. “Otherwise, the surface of the meat placed in the freezer before the initial temperature drops will dry out, but the inside will remain warm. Thus, bacteria reproduce in the meat and odor occurs.

Tips for adding flavor to qurban meat

Taşpınar also gave some tips to add flavor to the meat of the sacrifice. He suggested marinating the rested meats in a mixture of onion juice, olive oil, garlic and thyme for at least 2 hours. Stating that this way, the meat will have a softer and more aromatic taste, Taşpınar said, “In order to consume our meat softly, we need to cook it on high heat. In this way, the broth will be thrown out quickly, and it will be more delicious. If it is to be grilled, the meat should be well sealed and left in its flavor.” He said and also offered a delicious menu for Eid-al-Adha.

The menu for Eid-al-Adha;

Ingredients for Tas Kebab

  • 1 kg of ground beef or lamb
  • 2 pieces of onion
  • 1-2 carrots
  • 1-2 potatoes
  • 3-4 cloves of garlic
  • 1 tablespoon tomato paste (Preferably tomato, but half a spoonful of pepper can also be added)
  • 1 tablespoon of butter and 1 tablespoon of flour
  • 3-4 bay leaves
  • 1 teaspoon sugar or 1 sugar cube
  • Blackened salt, pepper

Add salt, pepper and olive oil to the meat. Take the meat in a well-heated pot on the stove and cook it on high heat. Meat that releases its juice quickly will be softer and more delicious. When the broth is completely absorbed, add a little olive oil and butter. Fry the chopped onions well over medium heat. Add flour and mix well. Add potatoes, carrots and tomato paste and fry for 1-2 more minutes. Add water so that it is level with the meat. Add bay leaf, salt, pepper and sugar. Close the lid and cook on the lowest heat until the carrots and potatoes are cooked.

Ingredients for Chickpea Rice

  • 1 water glass rice,
  • 2 cups of boiled chickpeas,
  • 1,5 glasses of water,
  • 2 spoonful butter,
  • 1 tablespoons of oil,
  • blackened salt

Wash the rice thoroughly with warm water, leave it for 20 minutes, strain it, melt the butter, add the oil and mix, add the rice and fry it on low heat, stirring constantly, until the rice starts to change color and start to form lumps. After frying enough, add the water and salt and mix, then add the chickpeas, mix and close the lid. After cooking on low heat until it absorbs its water (average 4-5 minutes), turn off the heat and cook for 10-15 minutes. rest.

Ingredients for Apple Green Salad

  • 1 bunch of lettuce
  • half a bunch of cress
  • 1 bunch of arugula
  • 1 bunch of fresh mint
  • 1 green apple
  • The juice of half a lemon
  • 2 tablespoons of pomegranate syrup
  • 2 tablespoon of olive oil
  • Enough salt and very little sugar

We put the chopped lettuce, cress, arugula, mint and green apple in a large bowl and mix them lightly. For the salad dressing, we add lemon juice, olive oil, pomegranate syrup, salt and sugar and mix in a small bowl. We serve it by drizzling sauce on our salad.

Ingredients for Revani

  • 4 eggs
  • 2 water glass flour
  • 1 cup of sunflower oil
  • 1 glass of semolina
  • 1 packaged vanilla
  • 1 tea glass of granulated sugar
  • 1 glasses of yoghurt
  • 1 package baking powder
  • 1 tablespoons of grated lemon peel

For sherbet;

  • 4 water glass of water
  • 4 cup powdered sugar
  • Juice of half a lemon

Put sugar, water and lemon juice in a saucepan and boil it for 15-20 minutes on low heat and let our sherbet cool. Beat eggs, sugar, yogurt, vanilla and oil with a mixer. Add the semolina, grated lemon peel, flour and baking powder and mix. Transfer the dough we prepared into a greased bowl or tray and bake in the oven set at 180 degrees until golden brown (average 25-30 minutes). After slicing the revani that we took out of the oven, we pour the cooled syrup over it and let it rest for 1 hour. The temperature of the syrup and the product to be poured should not be the same, either the hot product must be cold or the product must be hot and cold. We can decorate it with flavors such as coconut, walnut, cream, ice cream.

It can be in a nice syrup for those who do not want dessert,

Ingredients for Vinegar

  • Half a glass of Honey
  • 2 Tablespoons of Apple Cider Vinegar
  • 1 handful of Mint
  • 1 liter of Water
  • 1 stick of Cinnamon

All ingredients are mixed. It is consumed cool.

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