Lj : Dober kebab?
- Ustvarjalec teme Pongo
- Začetni datum
Aga je tisti taboljsi. V ljubljani imata samo dva to meso in sicer na trubarjevem kvartu in alibaba na zelezniski. Ostali so vec ali manj kr neki. Kako ves katero meso je kvalitetno? Kvalitetno je tisto po katerem ti naslednji dan nesmrdi iz gobca.
Kar se pa zgodi z nepojeti kebabom.... nic ker nikoli ni nepojetega kebaba. Zadeva se vrti na rahlem ognju med tistimi "spicami" kupcev in to je to.
Kar se pa zgodi z nepojeti kebabom.... nic ker nikoli ni nepojetega kebaba. Zadeva se vrti na rahlem ognju med tistimi "spicami" kupcev in to je to.
Glede teh kebabov bi bilo fino če bi se naredila anketa. In bi se potem videlo, kateri je ljudem najboljši.
Od kolega sosed je mel štant s kebabom v Mb. Itak je bil skos mal nasekan in je bil zelo odkrit z vsemi. Se enkrat zvečer peljemo skup v liftu pa nese nazaj ta kolut napol porablen. Ga vprašava, če je to ostal od dons pa se je začel skor opravičevat, da kaj pa naj, da bo dal zamrznt za čez noč pa zjutri nazaj na ogn, da ga ne more stran metat... Sej to se strinjam da bi blo škoda stran metat ampak to ni glih najbolš za stranke.
To se ne sme delati. Za primer pogled britansko zakonodajo in predpise glede kebaba.
Našel boš tudi naslednje navodilo:
Any meat remaining, either sliced or on the spit must be thrown away at the end of the day's trading
Še ostala navodila
Preparation and cooking
Ensure that only fresh mince is used
When mince has been prepared or delivered place in a cold store until required (1 to 4 degrees centigrade)
Keep mince covered and free from contamination
When required, remove from the cold store, mix with other ingredients and form into shapes required
Ensure that the working surfaces and hands of food handlers are clean
It is better, and safer to produce several smaller kebabs, rather than one large one
Return to cold storage to set (keeping covered and away from other foods)
Remove from cold storage and place spit in pre-heated cooker
Commence cooking on vertical grill immediately
Hot food must be served above 63 degrees centigrade. Juices should run clear
Never turn off gas or electricity whilst cooking
Ensure that outside of kebab is thoroughly cooked before cutting thin slices
The knife should not come in contact with raw meat
Ensure that the knife used for slicing is kept clean and disinfected
Do not cut too many slices off meat for keeping in a bain marie
The temperature of the bain marie must be above 63 degrees centigrade. Food must not be stored in this unit for anymore than 2 hours. After this time throw it away
Do not attempt to re-heat any sliced meat that has been allowed to cool
Any meat remaining, either sliced or on the spit must be thrown away at the end of the day's trading
Do not attempt to use any meat (cooked or uncooked) left over from the previous day's trading
Clean and disinfect all equipment thoroughly every day. Deep clean your premises at least twice a year
Ensure that vertical grills are serviced regularly as in the manufacturer's instructions.
Koliko od tega se upošteva pri nas?
Našel boš tudi naslednje navodilo:
Any meat remaining, either sliced or on the spit must be thrown away at the end of the day's trading
Še ostala navodila
Preparation and cooking
Ensure that only fresh mince is used
When mince has been prepared or delivered place in a cold store until required (1 to 4 degrees centigrade)
Keep mince covered and free from contamination
When required, remove from the cold store, mix with other ingredients and form into shapes required
Ensure that the working surfaces and hands of food handlers are clean
It is better, and safer to produce several smaller kebabs, rather than one large one
Return to cold storage to set (keeping covered and away from other foods)
Remove from cold storage and place spit in pre-heated cooker
Commence cooking on vertical grill immediately
Hot food must be served above 63 degrees centigrade. Juices should run clear
Never turn off gas or electricity whilst cooking
Ensure that outside of kebab is thoroughly cooked before cutting thin slices
The knife should not come in contact with raw meat
Ensure that the knife used for slicing is kept clean and disinfected
Do not cut too many slices off meat for keeping in a bain marie
The temperature of the bain marie must be above 63 degrees centigrade. Food must not be stored in this unit for anymore than 2 hours. After this time throw it away
Do not attempt to re-heat any sliced meat that has been allowed to cool
Any meat remaining, either sliced or on the spit must be thrown away at the end of the day's trading
Do not attempt to use any meat (cooked or uncooked) left over from the previous day's trading
Clean and disinfect all equipment thoroughly every day. Deep clean your premises at least twice a year
Ensure that vertical grills are serviced regularly as in the manufacturer's instructions.
Koliko od tega se upošteva pri nas?
Stopi enkrat do eurobalkana na miklosicevi, zbas dva ali tri kebabe, pojdi domov, operi zobe, in nasledni dan porocaj.
Če si ti na sliki ter potem poješ toliko kebabov, vsaka čast! Meni je še zmerom najboljši v Jagodi. Drugače pa se rajše odpravi na mesni sir v Hot Horse.
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