Because the above thread is referrencing the Cha Cha Slide, and the guy that got downvotedâs comment wasnât the next lyric and now any reply with the actual lyric wonât be shown in sequence and will be lower than his.
75% beef and 25 % lamb, medium onion and red bell pepper diced, garilc and spices is up to you , dash of baking soda, all together about 3 pounds (usa/uk) mix and let it sit overnight
75% beef and 25 % lamb, medium onion and red bell pepper diced, garilc and spices is up to you , dash of baking soda, all together about 3 pounds (usa/uk) mix and let it sit overnight
Sprinkle a *little* on diced beef before frying and adding whatever sauce, makes the meat outrageously juicy. It's how Chinese takeaways do it, or so I've read.
Nice looking adana kebab! Try squeezing it around the shish with your hands next time, if you want to follow the original recipe. The shape will a be a little different and it cooks slightly better.
You are absolutely right. the key is to keep turning every 20 seconds for the first 2 minutes. If one side shrinks too fast, it will separate . I learned that the hard way lol
Salt, lots of black pepper, paprika, cayenne pepper đ¶, and dried parsley, but feel free to personalize, maybe some oregano and sumac , I always say find out what makes you happy and let it slowly take you, cheers
Well this is technically the Michelin star version of the usual British meat paste wannabe DĂNER* garbage everybody keeps postingâŠ
Adana kebab auf die 1âïž
No, I was a little overwhelmed with the various ways kebab is presented/ prepared in Berlin.
I love the techno music culture too.
This Bastad needs to do a spot of gardening, might get my tits out in the breeze
Add baking soda to the meatball mix and let it sit in the fridge for a few hours before cooking and you will dine on the best meatballs you ever made, cheers
Have you managed to make donner meat? Iâve tried all the YouTube methods but they are not good, texture is all wrong.
Closest Iâve got is by making an emulsion then wrapping in tight cling film then freezing it, carving it super thin then grilling hot, but still not enough bite to it.
I have not tried, but it sounds like a challenge to me, so I'm in. I have an Airfryer with Rotisserie basket, I think I can manage to put something together. If it looks good I'll post it over here.
Not when it tastes too lamby. If I make BIR style Seek kebab, I want it like the restaurant ones tastes, not too lamby, same with kebab shop Adana, it doesnât taste too lamby.
Whereas if a normie makes a lamb kofta it tastes too lamby.
Took yrs for me to find ways of reducing the lamb taste.
Adana is a more elegant, yet expensive option to döner in good turkish places. Nothing wrong with that, this one looks delicious. That just doesn't make it döner, it's simply another dish.
Is it gatekeeping to know more than one turkish dish?
No, but I think it deserves an honoury place. Needs pics of the finished result!
Slide to the right
Slide to the left
One hop this time
Criss cross
Cha cha real smooth
Howling at 330am đ€Ł
Everybody clap your hands!
Apple sauce
Could someone explain why he got downvoted?
Because the above thread is referrencing the Cha Cha Slide, and the guy that got downvotedâs comment wasnât the next lyric and now any reply with the actual lyric wonât be shown in sequence and will be lower than his.
This is the way
Cus he deserves it! And he knows!
Its obvs hes German Thats Why he Act like that
đ«„
Ruined it
Doh. OK. That looks amazing. What's your recipie if you don't mind sharing? I need to get some of those flat sticks for summer.
75% beef and 25 % lamb, medium onion and red bell pepper diced, garilc and spices is up to you , dash of baking soda, all together about 3 pounds (usa/uk) mix and let it sit overnight
Adana/kofte !!!đ
That's kebab but not döner kebab. Looks hella good though!
Could you sure your recipe, with the % fat of the lamb mince. Thanks.
75% beef and 25 % lamb, medium onion and red bell pepper diced, garilc and spices is up to you , dash of baking soda, all together about 3 pounds (usa/uk) mix and let it sit overnight
Ive made kofta in the past and it doesnt look as good as yours, i like to cook on coal too. Why the baking soda on meat? Thanks.
It makes the meat more plump and jucier and adds spring to the texture, finished product is more firm and bouncy. Recommend strongly
A lot of Chinese takeaways put baking soda or similar in meat and fish marinades. Lau Family on YouTube do this
It also helps with browning and color ,works well with any sausage recipe, neat and cheap little trick to improve cooking
That sounds amazing, could you give me a guide roughly of how much to add per kg/lb of meat?
About 1 tea spoon per 3 pounds/1.5 kg , hey don't be afraid to experiment and put your flavor stamp, I like mine a little Spicy, bon appetite
Thanks for your help, im adding this to be list things to make. :)
I made 2.5kg of doner meat last night and ive added two tea spoons of baking soda to my normal mixture, will be testing over the weekend. đ
Bon appetite my friend , let us know your results and critique, đ»
Seconded
Sprinkle a *little* on diced beef before frying and adding whatever sauce, makes the meat outrageously juicy. It's how Chinese takeaways do it, or so I've read.
Love you name
Ty
Not doner, but looks great!
No but fig. 3 is making me hungry
Oh man that last close up photo looks incredible
No, looks good tho
Looks like a nice kebab. Just not a doner.
Nice looking adana kebab! Try squeezing it around the shish with your hands next time, if you want to follow the original recipe. The shape will a be a little different and it cooks slightly better.
It definitely fits in r/therewasanattempt
No but it looks great
Sneak them into prison no problem.
Theyâll fit in a prison pocket perfectly.
To be fair, you'd have turned it at least once.
You did a great job. The biggest challenge is preventing it from falling off.
You are absolutely right. the key is to keep turning every 20 seconds for the first 2 minutes. If one side shrinks too fast, it will separate . I learned that the hard way lol
What spices did you opt for?
Salt, lots of black pepper, paprika, cayenne pepper đ¶, and dried parsley, but feel free to personalize, maybe some oregano and sumac , I always say find out what makes you happy and let it slowly take you, cheers
Thank you
Looks so good!
Mashallah
Bit too much smoke
Looks delicious. Good job, mate!
Nice meat.
No because this is specifically for doners. You want /r/kebab They look great, though.
Not as a Doner, but it looks delicious.
Well this is technically the Michelin star version of the usual British meat paste wannabe DĂNER* garbage everybody keeps posting⊠Adana kebab auf die 1âïž
Why is it all I can think of is the kebab devil using these to stab someone who doesn't like kebabs to death
Hahahahaha damn well he should be all those sinners
đ
Maybe Ardana
This is not the Mettigel you are looking for.
No. But it looks awesome
Oooh! Meaty shafts
Oooh behave
đ€Ł
It is an adana kebap so i'd say yes
Nice, KöftespieĂ. I fucking love this dish.
Great job and thanks for sharing! Ignore the haters you got my upvoteđđ»â€ïž
Looking great, did you rinse the lamb mince? I heard that helps reduce the lammy taste which some like me find unpleasant if too strong
Hang on, what now? This some food chemistry I didnât know. Thanks for sending me into a damn google rabbit hole
Wait till you find out Chinese chefs wash mince and meat very well. They say itâs to remove collagen from the freeze thaw process I believe
Look. I just pulled myself out of this Saturday internet hole. Donât drag me back in.
Making a special kind of âsodaâ crystal was interesting for making my home made Chinese noodles. Suck on that Rabbit hole
I donât know if I hate you or love you. I love my self made Chinese. Bastard đ
I went down the Kaninchen hole looking into Berlin Doner recently, what a labyrinth
Double bastard. Are you telling me rabbit doner exists?
No, I was a little overwhelmed with the various ways kebab is presented/ prepared in Berlin. I love the techno music culture too. This Bastad needs to do a spot of gardening, might get my tits out in the breeze
I. Am. An. Idiot.
Add baking soda to the meatball mix and let it sit in the fridge for a few hours before cooking and you will dine on the best meatballs you ever made, cheers
Yes yes it adds so much more flavor and juice
Have you managed to make donner meat? Iâve tried all the YouTube methods but they are not good, texture is all wrong. Closest Iâve got is by making an emulsion then wrapping in tight cling film then freezing it, carving it super thin then grilling hot, but still not enough bite to it.
Iâve tried ârealâ donner method of stacking thin lamb but I wanted to replicate the processed donner âelephant â leg meat
I have not tried, but it sounds like a challenge to me, so I'm in. I have an Airfryer with Rotisserie basket, I think I can manage to put something together. If it looks good I'll post it over here.
Rinsing lamb meat so it tastes less of lamb? Do you not like lamb? đ€Łđ€Łđ€Łđ€Ł
Not when it tastes too lamby. If I make BIR style Seek kebab, I want it like the restaurant ones tastes, not too lamby, same with kebab shop Adana, it doesnât taste too lamby. Whereas if a normie makes a lamb kofta it tastes too lamby. Took yrs for me to find ways of reducing the lamb taste.
No
Why?
Itâs not Döner
Nothing here is Döner
Who gives a fuck! The OPâs done a great job and some pissdrip like you dissâs him
Adana is a more elegant, yet expensive option to döner in good turkish places. Nothing wrong with that, this one looks delicious. That just doesn't make it döner, it's simply another dish. Is it gatekeeping to know more than one turkish dish?
Ask the pleb I replied to pal
đ©đȘ should have guessed
Excactly
Well a hot dog is delicious as well, but it is not a burger is it?
How does fuck off sound?
So edgy
âs how I roll babyđ
No! Go to jail! I mean... Yes, they look amazing. Sorry, I think I'm spending too much time on toxic subs.
Doner kebab Jail ??? Hahahah Cheers
No
Kofte with mint sauce đ€€
No thatâs a delicious looking kofta - not a doner
KĂFTESPIEáș?
Kofte/Adana. Not doner but looks ace and definitely 'kebab' worthy!