So it is 7 am and already the beautiful Koftas are done, I need to feed athletes they have 5000 calorie need. I do hacks with Koftas, sometimes they would break or disfigure boiling in liquid and release a lot of fat so now I bake before putting in salan. I can also make huge Koftas. My Pak friend lady was saying my koftas are the size of tennis balls.
So sometimes they dont eat veggies so no I feed them the wrong way. I blended green pepper, tomatoes onions, garlic, ginger and hara masala in the kofta balls and salan so this will have veggies n fiber.
steak is a different beast altogether as there is a chemical reaction to seal the outer surface so moisture is locked in and steaks don't need to be cooked through as bacteria is mostly on the surface. ground beef needs to be cooked through for Salmonella.
@Silaaj j so true, this Pakistani girl gifted me the pan and I am so grateful, have to maintain it though. Yesterday I made chicken tikka boti on it, finished off in the oven. Turned so yummy.
So what's the difference between a normal iron pan & a cast iron pan & how to differentiate between the two while buying? What if you're buying from a common market & the shop selling it doesn't know whether their product is cast iron or iron? How can a consumer differentiate at the time of buying at such a shop?
