Everyone has little secrets when preparing food. These little secrets often save lives when you are stuck in the kitchen. We decided to share with you the secrets of Tuzla Kanat Kebab cooks, the restaurant with the most beautiful view and the most skillful chefs in Tuzla.

We are sure that you will add this article, in which we will share many secrets from cooking vegetables to meat cooking tactics, to the list of tactics you will often use in the kitchen. If you're ready, we'll start.

Extend the freshness of your greens with the right storage technique.

Delicate greens such as arugula, parsley, dill, and mint can easily perish in the refrigerator. However, it is possible to extend this lifetime with the help of paper bags. After using enough greens, you can wrap them in a paper bag and keep your greens as fresh as the first day.

A second method is to keep the freshness of your washed and cleaned greens for a long time by putting them in a glass jar.

We have a great secret for the salty dishes.

Did you add salt to the food you salted again? Or did the lid of your salt shaker open and your food has too much salt? No need to panic, this secret saves lives. Open your fridge right now and get an egg. Separate the yolk from the white for later use and put it in a nice cupboard. So what are we going to do with this egg white we have now? Without carefully scattering the salt on our food, we pour our egg whites and let it cook and wait calmly. After a while, carefully remove the cooked egg white with a large spoon so that it does not crumble. Egg whites absorb the excess salt from the food and bring your food to a great salt level.

Or did you decide to make kebabs by emulating Tuzla Kanat Kebab masters?

Lamb meat is the option that will give almost the surest result in kebab making. One of the most important points in making kebab is that the skewers you will use are aluminum and steel skewers. You brought all the ingredients together for making kebabs, you kneaded them well, but it wasn't finished… Now, it's time to keep the minced meat you kneaded in the refrigerator for at least 4-5 hours so that it can be fully flavored. In this way, the ingredients release their flavor to each other, and the kebab bottle sticks well. In this way, a kebab that is cooked in its full flavor and just right awaits you.

The secret of making meatballs just like the mother's hand.

Press the center of the meatballs that you have formed into round shapes, not too hard with your thumb, and place them in the middle of your fried pan without changing their shape. Thus, you can get delicious homemade meatballs in a short time and at the same time soft.

Crispy outside, tender and juicy meat

Start by drying your meat first. Start cooking the meat you take on your baking tray or pan. At this stage, you need to cook the meat without turning it too much so that the meat does not dry out. If you turn your meat too much, you will both dry out your meat and make your meat tough. Finally, transfer your meat to the serving plate as soon as it is cooked. In this process, it will keep your meat crispy on the outside and juicy on the inside.

If you are lazy to apply and cook, Tuzla Kanat Kebab will be waiting for you with all its delicious recipes 😊