I am from homeland of doner kebap,
doner means turns, turning.
If it is not turning it is not a doner kebab.
Cinnamon and meat does not go along in here.
Of course taste depends on so many things.
I wasn't happy with the recipe, so I have updated it. This is much closer to 'British takeaway kebab' meat.
In a commercial situation unless you have reasonable trust in the vendor or see plenty of turnover going on I would prefer it skewered or grilled.
In a commercial situation unless you have reasonable trust in the vendor or see plenty of turnover going on I would prefer it skewered or grilled.A good vendor will grill the meat shavings on a hotplate for a few minutes before serving.
In a commercial situation unless you have reasonable trust in the vendor or see plenty of turnover going on I would prefer it skewered or grilled.A good vendor will grill the meat shavings on a hotplate for a few minutes before serving.
In a commercial situation unless you have reasonable trust in the vendor or see plenty of turnover going on I would prefer it skewered or grilled.A good vendor will grill the meat shavings on a hotplate for a few minutes before serving.
That has nothing to with food safety. Chicken more so than Lamb or Beef sitting under a safe temperate because 'the meat dries out on the surface' so they turn down the gas is the problem.
Also ever wonder where 'leftover' meat on the stick goes after a session or evening? It will in most cases sit on the stick cooling then sometime later go in the fridge and go back on the machine the next day.
A recent bad trend in Oz and likely in other Western countries is you can now buy the meat pre 'flavoured' and stacked ready to go on the grill from food wholsalers. Our local Kebab shop just went on my do not enter list for this.
A great vendor certainly will not.
That has nothing to with food safety. Chicken more so than Lamb or Beef sitting under a safe temperate because 'the meat dries out on the surface' so they turn down the gas is the problem.
My comment about 'nothing to do with food safety' was directed to YOU. Reheating on a grill is NOT acceptable and has nothing to do with food safety.
A quick reheat of a potentially dangerous product is not acceptable.
I would be very unworried about any marinade if it is made traditionally as it will be along the lines of Lemon and Olive Oil as a base.
The inner core can leak un-pasterurised marinade
Also stop using the word 'pasteurization' too it doesn't generally get applied to cooking it is generally a pre preparation step for raw ingredients for safe storage and use. Within the industry and by Chefs/Cooks it simply doesn't get used in this way.
QuoteThe inner core can leak un-pasterurised marinadeYou used the word 'marinade', Lemon and Oil does not need to be 'pasteurized'. If what you were trying to say was the meat juices or liquified fats then ok.
But I also still think hotplate treatment is an extra safety net that should not be overlooked.
You go talk to a Chef in their kitchen and ask them if they have properly pasteurized your steak. You had better be able to run fast to keep ahead of them.
In a current/modern setting pasteurization even when done in a commercial kitchen rather than an industrial food processing plant is done to a specific Temperature then generally held for a specified time at that temperature then rapid cooled and containerized for storage. I am not aware of any product that is brought up to temperature and held at a high temperature that is considered 'pasteurized'.