👌Anne Elinden ,Kışlık ET KAVURMA TARİFİ/TÜM SIRLARIYLA!

Hello everyone welcome to my channel Today my mother and I made winter sausage for you friends Please watch my video all the way to the end There are very important tips I have shared them all with you I will be posting three kebabs recipes in a row Please follow them as well so I'm starting my video right away I bought 1 kilogram of beef and 300 grams of internal fat from my profit You can increase the oil content a bit more You can also use 400 grams I will make winter sausage for you Slice the inner fat finely We set aside the oils that come out of the meat as you can see We will do another process with them We leave a little oil in the pan I will share the most practical meat stew recipe tomorrow God willing I will share the recipe I made with armor and saffron the next day I kindly ask you to definitely follow them They will really be delicious friends You will always use this technique throughout your life I just put the separated inner fat back into the previous inner fat and now I'm going to put both of them on the fire I add half a cup of drinking water to my pan so the internal fat melts more easily Guys this is an important tip Please don't skip it Now I'm putting both of my pans on the stove They are both on medium heat right now Definitely friends we don't add water to our red meat Your soup will lose its flavor So let's definitely not add water It will give its water soon enough We fill the pot with water we stir our meat occasionally and we stir our internal fat As you can see Our red meat began to release its water Our internal fat also began to melt slowly We lived in the homeland long before our source of income was farming and animal husbandry therefore Winter meats were always prepared this way Even the meat with bones was salted and placed in a pot They would leave them for three days and dry them in the sun We have continued doing it this way since that day Because it becomes incredibly delicious She made it specially for you Normally she wouldn't do so little Of course she does it in large quantities She wanted to show it to everyone Doing it this way is safe You can put it in your freezer or refrigerator The internal fats have started to melt Now we will begin to collect these fats into a small pan On the other side as well The dough is still baking Let's stir it again now and then We put it back on the fire We reduced the amount of oil a bit Again this oil will melt and we will We will continue adding to the previous pot We must definitely do this If we don't do it the taste of our kavurma will be far behind A good quality kavurma You will not be able to keep them You can bake them together But we do not recommend it We are preparing our sauté using this technique Look again it's melting a bit and I'm adding it to the pan We also put our internal fats into the freezer By applying this process again we hope to make a more detailed video in the coming days I will publish it after preparing it Now we can add the fat we have accumulated to the meat As you can see the meat's moisture had slowly been drawn out We are melting all the internal fats in this stage We continue to stir on the other side If If you want to achieve a good result friends don't skip this step It will be practical Do not cook them together It's still cooking in the oil Medium heat This is my last step friends I will no longer put the remaining oil into the pan This oil in this pan I will also add to my meat I will tell you I want to show you something else The oil in this pan we really like the food It becomes crispy and very delicious There's no oil left inside anymore I recommend it to you as well Take a taste This is a flavor we are accustomed to I add plenty of spices Paprika black pepper Red pepper powder Please take a taste I'm sure you'll love it too I can't help but try it right away It really does become very delicious By the way my meat is still cooking I stir it occasionally with a wooden spoon I give a half teaspoon of rock salt This amount was more than enough Let's use rock salt It is important friends Let's not use regular table salt Our meat is about to be cooked I am in control She says that the egg is cooked When the eyes are small it means the eggs are cooked Check again yourself If your meat has become like cotton you can now close the bottom Our dough is now cooked We will now step on these cables But you definitely need to moisten the container you will use I am pouring them right away Normally I would have put a small lid on it But I wanted to show that it could also happen in a pot If you don't have such a lid you can also put a pot on it We use this roasting method in all our dishes except for dolma and köfte It's very delicious and also very convenient Definitely try it friends You will all love it Pressing with the back of the spoon to bring the fats to the surface I also press the meats This process is important Let's press the meat firmly There is too much fat here I take the other container I am dividing it You can adjust it by eye If you don't want to do it with a spoon you can also press it with a suitable ladle As I said this pressing process is very important Now let's take it Let's let it cool on a balcony Let's put it in the refrigerator Our refrigerator was completely frozen for 4-5 hours As you can see Now friends we will reverse these We have a special method for this I am showing you right now I heated it on the stove for about 8 seconds or 9 seconds Now I'm flipping the plate right away It comes out very easily If it doesn't come out heat it a bit more You will easily remove it There are some oily spots Don't worry about them They will cool down soon As you can see our frying was excellent We will operate on the stomach God willing I heated the pan a bit Not for long 6-7 seconds I turn it over immediately This turned out to be very easy As I said if it doesn't come out just heat it a bit more Our sausages are ready like this Place fresh meat and fresh ground meat in the freezer when you have them There is no damage However when left for a long time the flavor is lost However this roasting is not The flavor will not be lost in any way when you put it in the freezer or when you put it in the refrigerator It will be very practical under your counter For all your meals and breakfasts You can use it with peace of mind in your toast or sandwiches In the coming days I will share the descriptions related to these hopefully for your benefit He waited for 2-3 hours at the bus stop I wanted to show you this state As you can see it is completely frozen You can use it immediately once you take it out of the freezer when you need it Or put it in the refrigerator overnight Use it as much as you like the next day I wanted to show you something else Before there were refrigerators melt a little more fat They would completely cover it with oil In this way the fried foods would never get spoiled We don't need it We already have freezers There are deep freezers So the meat is completely covered in fat They were hiding I want to immediately split me in two and show you in detail As you can see it turned out wonderful If you have small livestoc If you use it in the frying stage in the first frying stage Cut one onion in half Let it caramelize together with the onion The onion is now melting Start by taking it out from the inside It will slightly reduce the smell If you use small livestock We didn't need it Therefore we didn't use it With your permission I would like to try it immediately They really are amazing I can tell you that it's more delicious than the kebab we bought It's that simple to make Please try it friends I will answer all your questions Goodbye see you tomorrow in my most practical meat recipe Subscribe to my channel and like my video Please don't forget Goodbye for now