Istanbul Gelisim University - Irreplaceable taste of Eid-Al-Adha… Here some tips for sautéed meat dish

Irreplaceable taste of Eid-Al-Adha… Here some tips for sautéed meat dish

Saying that the best way to sauté meat dish is to use animal’s rump, Faculty Member of Istanbul Gelisim University Gastronomy Department and Head of Culinary School Alumni Association (ASOMDER) Levent Demirçakmak stated that putting tallow to the sauté is needed for the best taste.

Faculty Member of Istanbul Gelisim University Gastronomy Department and Head of Culinary School Alumni Association (ASOMDER) Levent Demirçakmak gave the conventional sauté recipe of Eid-Al-Adha. Indicating that meat is needed to cook in a low heat for a long time, Demirçakmak said: “We need to cut the meat in the opposite direction to its fiber, thus we reduce the cooking time. We need to cut the meat into 3-4 pieces the way that fits a tablespoon.”

“DO NOT COOK SAUTE IN THE FIRST DAY”

Saying that it is not convenient to process, cut or cook the meat in the first day of Eid, Demirçakmak expressed: “The oxygen intake stops after the animal is slaughtered, but the metabolism continues to work. Metabolism in an oxygen-free environment causes lactic acid to form on the muscles, and lactic acid hardens meats. The meat needs to ripen for the hardness to pass, so we have to wait. Meat is needed to wait for at least 24 hours in refrigerators on 4 or 5 degree without the meat touching each other. Otherwise, bacteria may grow.”

“MARINATE THE MEAT WITH OIL”

Suggesting that the meat had better be marinated with oil, salt and black pepper to soften it and enhance its flavor after waiting the meat, Demirçakmak said: “Acids change the location of protein chains on meats and soften them. We benefit from the acidity of olive oil. If we put too much salt while marinating, we may harden it just without cooking.”

“THE BEST SAUTE IS MADE WITH RUMP”

Demirçakmak said: "We make sauté with rump. The rump part of the animal is fat-free and there are muscles due to constant actions. We benefit from tallow of the animal to enhance the flavor of meat with its aromatic taste. Tallow preserves the flavors while animal cropping. Therefore, we put tallow in the dish.”

COOKING IT IN A LOW HEAT FOR A LONG TIME

Stating that it is needed to superheat the pot and then oil well just before the juice of the meat oozes, Demirçakmak continued his speech as follows:

“I put 2 tablespoons of sunflower oil and add some tail oil to 2 kilos of meat. I cook it for a long time and because I want a juicy roasting, I taste it with onions and garlic. When we put the meat in the pot, I do not mix continuously to avoid diluting it until it is brown all around. If we put onion at the same time with meat, it dilutes. I cook it for about an hour and a half. Elderlies say 'cook as slowly as you grow'. We made a long cooking in a low heat.”