so I had this kebab at a restaurant many years ago, and while biting into the ground beef there was a really nice contrast between the beef flesh and the herb scattered throughou. there were definitely other aeasonings, but the herb itself just really stood out.
I think it was because the herb didn’t have a chance to marinate and absorb the beef juices. so it wasnt soggy yet, and this is what caused a nice flavor blast.
recipe is: ground beef, eyeing out what is adequate salt, pepper, cayenn, garlic powder and one or more missing herbs
ibremeber talking about it with someone after, the taste
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