Dr. Tatlısu emphasized that cooking freshly slaughtered meat immediately can lead to both a loss of flavor and increased toughness. Explaining the cooking techniques that should be applied according to the structural characteristics of the meat, Dr. Tatlısu stated, “Cooking meat before the rigor mortis process is complete results in tough and tasteless meat. Therefore, the meat should be rested for at least 24 hours, preferably 48 hours, at 0-4°C with air circulation.”
Highlighting that different types of meat require different cooking techniques, Dr. Tatlısu noted that using her recommended methods for beef, lamb, and mutton preserves both nutritional value and aroma. She pointed out that cuts with a high amount of connective tissue should be cooked using long and moist cooking methods. Regarding healthy cooking techniques, Dr. Tatlısu emphasized low-temperature oven roasting, searing in a cast-iron pan, and long-duration cooking in a pot. She also added that properly marinating meat before cooking contributes to both structural relaxation and enhanced flavor.
Dr. Tatlısu underlined that organ meats can be unhealthy if not processed correctly, emphasizing that organs such as kidneys and hearts must be thoroughly cleaned of membranes and blood residues, while liver should be cooked quickly at high heat. Regarding the common odor of lamb meat often encountered during Eid meals, she said, “We know that the odor largely concentrates in the fat tissue. Therefore, trimming excess fat and applying aromatic marinades is recommended.”
Dr. Tatlısu’s comprehensive interview with İHA combined traditional culinary culture with scientific cooking techniques, serving as a guide for Eid al-Adha dining tables.
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