@Gio..Na Ktalk Chefs - Fingerlicking Soft Dry fry Meat

Niko na kasupa nataka kuimpress… How do I make the sweetest and softest dry fry meat? Siri ni gani… I try but mine remains tough and not really finger licking . How do you guys do it… Mind you advice whether goat, beef or pork recipes??
Kama hamna ya dry fry, any other finger licking meat recipe will do.
Asanda Sana

Usijaribu nyAma ya pepo punda tings

Cooking is an art, it’s either you can’t do it, you are an average cook, or a brilliant cook.

If you fall in the first two categories, my advice is just go to a deli or good restaurant and just order a good pre-cooked meal, take it home and serve it to whoever you want to impress. If they ask you for recipe just plead the 5th or just postpone the problem by saying you will show them practically one day.

thank me later

Nunua ginger, poda then ueke nyama yako kwa sufuria ikiwa na maji (water to be at meat level) . Eka ginger (ile umecrush) kwa hiyo nyama. Boil till water is dry. Then pika kawaida.

And when do I put spices… Ikichemka na maji ama after nishaanza kukaanga

Ukianza kufry eka spices. Ginger yasoften nyama

Don’t use water when you are cooking.

Fry your onions, tomatoes, ginger first. Salt to taste. Add the meat. Use low heat and cover the sauce pan. It should take approximately 40 min for goat meat. Key is use low heat.

wewe, chukua mbuzi chonjo, ambia msee amejua nayma vizuri, con detect a old goat and young one, take ya mbuzi mtoto kiasi na boil it well for long, (ONGEZA KONYAGI KIASI iki boil) it will turn white once ready and you cn taste kabla hata uanze fry, separate supu kwa bakuli kando then begin frayola under very low heat, from there now hii kitu ati “FINGER LICKING” ni nini ama its the fast time umeiskia

Kazi a kupika ni ya wa-mama and gay men

Aii hii Yako ni ya average cook. Kuchemsha tu?

Hapo @byro anakuenjoi. Ukiboil nyama ndio inakuwa ngumu.

Kuna various methods za kutenderise nyama kama aging, marinating, mechanical (yaani kuigonga gonga kwa mpini), brining (kuisoak kwa maji yenye chumvi)

Kama utamarinate, tumia either ndimu, vinegar, wine (red for red meat, white for white meat), brandy, curaçao, buttermilk ama mala, yorghut e.t.c

Your choice of meat cut pia itaamua kama utapata kitu soft. Ukiendea za mguu ole wako. Utakuwa na zile side muscle za kichwa kama mluhya fulani. Ulizia sirloin, tenderloin, beef fillet (hapa ndio fillet mignon inatoka), pork, veal, lamb, ama samaki. For chicken the thighs and adjacent areas are usually more juicier than breast which is more meatier.

Usiboil. Weka mafuta kwenye sufuria na uwache iwe moto kapsaa mpaka uone ni kama inasmoke. Tupa nyama ndani. Ukiona sufuria inageuka brown usishtuke, ni nyama imecaramelise kwa sides na inaongeza ladha kwa mchuzi lakini sio eti uwache iungue.

For fish tumia pan na mafuta kidogo. Wekelea fillet na usisongeshe mpaka kipande kilicho juu kigeuke nyeupe (usually inakuwanga na tinge ya red) ndio upindue.

For chicken waweza ongeza mushroom na cream kiasi

Wazi Chef Raphael:)

Hehehe, mimi sio chef Raphael

Na kukula je?

Sasa hebu malizia recipe vizuri, umetuacha hanging kwa beef ime caramelize:)

This is more like it… Hapo umenijenga. BTW… Hiyo kuchemsha I think hufanya ntakuwa ngumu. Thanks

Sawa @Jazzman hope you are not planning to pull a @Gio on us.

Hehehe viungo vyote ushawekewa hapo juu. Hapo kwa kuboil tu ndio usifwate

Hehehe, never. I want to build a niche resort in future and I am learning/want to learn anything and everything (if possible) about what I want.

Kuna hii method inaitwa braising pia hutenderise nyama lakini inataka oven na chunk kubwa ya nyama