Steps
- 1.
Lula kebab (Azerbaijan): Prevents crumbling of ground lamb mixture
- 2.
Tavuk şiş (Turkey): Tenderizes tough older chicken
- 3.
Chanakhi (Georgia): Deglazes fond for stew base
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Lula kebab (Azerbaijan): Prevents crumbling of ground lamb mixture
Tavuk şiş (Turkey): Tenderizes tough older chicken
Chanakhi (Georgia): Deglazes fond for stew base
You're reading one of techniques available free. Full library with Gastronome.
Over-denaturation
Cause: Exceeding 36 hours marination
Fix: Limit to 24 hours maximum
Uneven penetration
Cause: Insufficient scoring of meat surface
Fix: Make 1/4-inch deep crosshatch cuts