In the interview, Dr. Tatlısu emphasized that cooking freshly slaughtered meat immediately can result in a significant loss of flavor and increased toughness. She explained in detail the appropriate cooking techniques based on the structural properties of different meat cuts and noted:
“If meat is cooked before the completion of the rigor mortis process that begins post-slaughter, it will become tough and less palatable. Therefore, it is essential to let the meat rest in a well-ventilated environment at 0–4°C for at least 24 hours, preferably 48 hours.”
Dr. Tatlısu also underlined the importance of selecting cooking methods tailored to specific types of meat, such as beef, lamb, and mutton. She explained that using moist and slow-cooking techniques is especially effective for cuts high in connective tissue, which helps preserve both nutritional value and aromatic richness.
When discussing healthy cooking methods, she highlighted techniques such as low-temperature oven roasting, searing in cast iron pans, and prolonged stovetop braising. Additionally, she noted that proper marination prior to cooking contributes not only to structural tenderness but also to enhanced flavor development.
Addressing the preparation of organ meats, Dr. Tatlısu warned that improper handling could pose health risks. She recommended that organs such as kidneys and heart be thoroughly cleaned of membranes and blood residues, and that liver should be cooked quickly over high heat to preserve texture and safety.
Concerning the common issue of strong lamb odor, frequently encountered during Eid feasts, she explained: “We know that the distinct odor is largely concentrated in the fatty tissues. Therefore, trimming excess fat and applying aromatic marinades is highly recommended.”
This in-depth interview provided by Dr. Tatlısu successfully combines traditional culinary knowledge with scientific cooking principles, serving as a valuable guide for preparing festive meals during Eid al-Adha.
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