Key Parameters
Temperature
15°C
4°C - 25°C
Time
5 days
2 days - 7 days
Equipment
Large container with lidCheesecloth or fine-mesh strainerMeat mallet or tenderizerCutting boardKnife
Steps
- 1.
Narsharab-marinated kabab (Baku): Creates melt-in-mouth texture for tough cuts in skewered meats
- 2.
Pomegranate-khash (Nakhchivan): Accelerates collagen breakdown in traditional hoof soup
- 3.
Govurma with rind infusion (Ganja): Allows faster stewing of lamb while retaining shape
The Science
Primary Reaction
Tannin-protein complexation