7 SANİYE'DE ET PİŞİRDİK ! #yemek #yemektarifleri

???? Merhaba dostlar! Ben Burak ve konuğumuz Hüseyin Bey ile birlikte bu özel doğa deneyimimizi sizlerle paylaşmaktan heyecan duyuyoruz! Yöremizde yaygın olarak pratik edilen bir yöntemi doğada deneyimledik: 7 saniyede saç kavurma! Bu videoda, et, tuz ve yöremize ait geleneksel ocak kullanarak nasıl lezzetli bir yemeği kısa sürede hazırlayabileceğimizi gösterdik.

???? Videomuzda, yemek kültürümüzü ve pratik becerilerimizi kullanarak sizleri hem eğlendirmeyi hem de düşündürmeyi hedefledik.

???? Siz de bizimle birlikte bu eğlenceli ve öğretici yolculuğa katılmak ve doğanın sunduğu sonsuz olanakları keşfetmek için videomuzu izlemeye davetlisiniz! Yorumlarınızı ve geri bildirimlerinizi bizimle paylaşmayı unutmayın. Yemekle iç içe bir yaşam için birlikte adım atalım! ????????

???? Instagram: https://www.instagram.com/imburak7

???? Videolarımızı kaçırmamak ve daha fazlasını keşfetmek için abone olmayı unutmayın!
Today we will introduce you to this flavor. This flavor appeared on MasterChef. When you watch the video, you will definitely believe it. Your mouth will be open. Is it possible to roast meat in 7 seconds? Mr. Hüseyin, 7 seconds seems really strange. You once challenged Somer chef. No, it’s not a challenge, but come on, do it. Come on, do it. We also invite Chef Somer to comment. If he knows about it, he is welcome to come. 3 2 1, withdraw , I started it. 3 4 5 6 7. We are now in Böğrüdelik Plateau. in Gölhisar. Today we came with a very crazy video. Together with Mr. Hüseyin, it is a taste that gourmets and masterchefs have never known or tasted before. There is meat roasting from Burdur’s Lake Sar district. Is it possible to roast meat in 7 seconds? Mr. Hüseyin, it is possible, we did this and we succeeded. Yes, can you tell us a little about the fine details of how it is done? Yes, 7 seconds seems really strange. It is true, I didn’t believe it a little when I first heard it. I didn’t know it. I met it later. Yes, can you please tell us about our ingredients ? Our ingredients. Well, first of all, we have to arrange our onion next to the meat. We have to do what we call cursing. Yes, which part of the animal is it? It’s usually the back meat of the calf. This is the ribeye. It’s from the area we call entrecote. Yes, butt. There are also people who make it, it’s not much according to taste, but the taste of the back is different, the original of it is from the back meat. When it comes to the detail part, our audience will be curious about this. Is this normal in cooker? Or you can’t do something different like this in cooker? Yes, the most important part of this is ours. In Gusar region, we have special roasting ovens made for roasting. When we think of the sheet metal, we need a lever that hits the middle point of the sheet metal, not in the center, but on the sides. The pan will get hot like this. Our melted oil at the edges will gather in the middle. The temperature is lower in the middle, higher at the edges. When we put the meat, we put it from the edge, until the meat falls from the edge to the middle. It starts at high heat and goes to low heat. The trick in roasting is that it is already cooked when the meat comes to the middle. Normally, since the meat is cooked in a short time, it does not release its water. Since it does not release that water, its real flavor comes from there. Is it salt after? Not before, not before, after it is cooked, right after it is cooked, right before service. Let’s think like this. Let’s think about it now. We will see it in the person who is chopping it. 7 seconds will come to mind. Okay, then let’s move on to chopping. Yes, let’s move on to chopping. The meat is cooked in its own fat. What we call its own fat is the calf’s own fat. This fat comes from the inner fat of the calf. We should chop the best fat in this way . Isn’t it big? It will shrink the fat. It’s cutting it into thin pieces right now. Isn’t this fat a lot ? Let me say it like this: Half a kilo of fat is enough for 1 kilo of meat. Our meat will be aged. Well, preferably, the ice will not come out, right? Yes, our meat will be aged, it will not be frozen, so our fat is ready to freeze now. We will prepare our meat, let’s put our fat on a plate. Mr. Burak, which metal plate should I take, we transferred our fat, as I just explained, the muscle lines are perpendicular to the muscle lines. Isn’t this your favorite place because it is necessary ? That ‘s why we prefer it anyway, it won’t exceed the thickness of a coin, it can be thinner, let’s show it like this: In fact, this piece is better, let’s see it like this, let’s show it like this. Yes, this is a special stove for roasting, we need high heat, we need plenty of flame, that’s why we should use a stove like this. We will put the inner fat. Yes, we will put it in a glass. This is water state. We will melt the fat quickly. It will become water. We are now putting the fat in to melt it. Yes, we put our fat. We turn our fat. We can turn it from the sides. Yes, when you say start, I start. Just you. Say, Back from the top, back. Yes, 3 2 1. I started 3 4 5 6 7 meat, is it cooked, bring it, bring one here, right in front of the camera, is there any part that is not cooked? No, it was a very nice video, we were able to roast hair in 7 seconds and we enjoyed it. Yes, we introduced roasting. If yes, our audience can come and find us. That’s exactly me. I don’t have social media , but Yes, I don’t have social media, but Burak, they can follow me from the link on Instagram. We will try every possible way to promote it. So, it’s like 7 seconds. Of course, it doesn’t make sense. But when you watch the video, you will definitely believe it. We shot it in real life. There is no way. The flavor Master came out. Yes, I don’t remember the date of the master’s degree, but he was educated at the university and learned about this lake there, so I remember it especially to the chef Somer, the masterchef. But we have to be careful. You challenged the chef at one point, Somer. No, it’s not a challenge, but in our own way. We invite you to see the chef as much as we can. If he knows about it, he is welcome to come and bring it himself. Let’s host him. Yes, let’s close our video then. If you have nothing else to say. Happy holidays to everyone. Stay healthy. Stay healthy. days [Music]

KAYNAK