8 Tips For Making Mince Meat Kebabs
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- čas přidán 10. 11. 2018
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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry alot of experience and
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8 Tips For Mince Meat Kebabs
#1 Freshness
#2 Fat Content
#3 Keep Mince Cold
#4 Seasonings/Liquids etc
#5 Reviving Mince
#6 Temperature
#7 Cooking Temperature
#8 Don't Turn So Much - Jak na to + styl
I've followed your methods, bought the correct blade-type skewers, and it all works so well. Once you get the knack of doing it, it gets easier and easier. Thanks Henry, you've taught me how to cook some of my favourite foods.
Thank you so much for these tips... I struggle with cooking... mostly cuz I don't know these tips and techniques that literally make or break your meal that you learn with experience. I am forever grateful. ❤❤❤
great tips my kabab always fall down from skewer now I am going to take these precaution step before making kabab.thanks henry
Amazing tips, couldn’t agree more. For a long time once I started making your kabob recipes i noticed sometimes the skewering was easy and other times it was like I had never done it before it was so hard, so that fresh vs supermarket comparison is great-so true and I’ll try the baking soda tip if needed 👍🏻
Dude I just LOVE your videos...and specially the restaurant tricks your giving....thanks a lot..it really helps...appreciate it a lot
Loved it, thank you for sharing your knowledge & experience. Blessings
Hey Henry, love the videos. Everytime I watch my mouth salivates. Can't wait for the next mouth watering video.
Greetings from Toronto, Canada!
Thanks as always for sharing Henry
God bless my brother.
Greetings from Dallas Texas
I just learned something about the supermarkets. Thank you. Awesome video.👍
Awesome video Henry. Well done.
Wow ..... Great job - You made it so simple
Thank you - Will try it this weekend
That was very helpful, thank you for sharing. I will try it next time
Thank you, for the useful tips nicely explained too, and keep up the good work Henry
Thank you, Henry, I have finally learned how to make Kabab.
Great video thanks for all the effort you put!
Thanks Henry, just what I was looking for.
When I add graded onions, instead of discarding the onion juice, I use it to dip my hands into instead of warm water.
that's quite smart, i'm gonna try that too
Makes sense. Never thought of it. Great tip. :)
So informative, Henry you are the man! Expert advice, love all of your vids.
Awesome video, thanks! Henry is the king is mince!
Awesome Henry, i will try this today with my family. Thanks
It was great and boys enjoyed more!
Great video and thank you for your great advice!
Great video, helped me a lot.
thanks for your videos: they are really well made, helpful and well, sensible.
Thanks dude
That was awesome and very great tips.
I will make sure to follow it all next time.
👍😁🌹😋😋😋
Thank you very much Henry, you helped me out! Greetz from Lower Saxony/Germany!
For ages my Adana always dropped off the skewer and ended as a burger... until watching your videos. Quality chilled meat and hot grill is the key. Thanks Henry
Excellent video, highly informative!
Hi chef ..you just made my life easier..thank you for the tips ...very helpful
Thank you so much Henry.
Great advice. I'll give this a go and hopefully the mince will stick to the skewer!
Such a great tutorial!!
Henry; I was in Sidney last November and I came to your (Jazzveh) restaurant with my uncle and friends. I did not know it's your place; I would have wanted to meet you for sure. Good work as always.
Next time!!
Henry , I love grilling , thank you for the great tips .. Stay well
I always had the problem of the meat falling of the skewers this video was very helpful thank you
Good job keep up the good work! I'm really enjoying your content
Thanks for sharing this amazing video
Nice one Brah, thanks for sharing
I love your videos, I love cooking and you’re amazing
thanks Henry, i just learnt 8 things. subscribed and gong to see what else i can pick up. cheers
very informative and useful tips. cheers
Thank you, very helpful.
Thanks for the tips mate.
Thanks for sharing mate good advice
OMG! Thank you for this video!
Thank you so very much. I have been wondering why my kofte was so difficult to put on the skewer. From England thanks again.
Awesome tips and tricks...
Thanks for the tips Henry Just got some nice wide skewers which took a lot of time to find but well worth the wait. following your tips etc and I have made quite a few with only three that fell apart Certainly beats burgers and every other type of junk food. Cheers.
You're an amazing chef Henry 👌
Fantastic video. I tried making kebabs tonight for the first time, but before I saw this video. The cooking was a disaster as the meat all started falling off. I'll go over this video carefully again before doing it again. Thanks for sharing!
Thank you for the tips !
Great and valuable tips! Thank you so much. Your fan from across the ditch :)
Very useful advise for anyone trying shish kebab. It all starts with a good meat source. Good video as always!
great tips... thanks for sharing
thank you so much for trips!
Awesome thanks for this!
Last time I cooked koobideh it fell off the skewers - great tips here, especially the bicarb. I suppose using the wider skewers that you do also helps
Hi Henry. You're awesome and so are your recipes💖 and your accent
Thank you for your kabab cooking tips.
Thank you, very informative👌
Fantastic video 👌🏽
bro... you just gave me experience cooking something I've never cooked.
Like, subscribed
Thanks for sharing your recipe and ,tips, will definitely try to make it. 👍by the way where can I get that flat "meat holder," ? Thanks
Thank you, Henry. Great advice! :)
great tips mate
Thank you so much ,Great job.
Very useful tips thanks
Thks sir 4 the tips very helpful. GBU. Stay safe.
Just want to say thanks for the tips! I watched this yesterday and I always use low far minced beef since I want to avoid fat. The baking soda and water hack is a game changer for sure! I tried it yesterday and it worked 100%. Also no bad after taste from the baking soda. ❤❤❤❤
Thank you Henry, you are a life saver :)
Nice videos, Whats the Make or Model of the stove your using.
Thanks a lot for the information of making kabab
Very good tips.
Great video, thank you.
This is so helpful!
Good video matey. Thk you for posting. Good tips. I read somewhere, keeping the skewers cold/frozen helps as well. I started the baking soda trick a couple of wks ago, works great.
Do the flames on the grill ever get so bad that you have to move the kebabs or no big deal?
Last one, what's the name of your place?
Thanks for tips
Henry! I hope you notice my message. I’m about to open my kebab restaurant here in the philippines. I tried everything you did in this video. The difference is that i bought a 1kg of Carabeef with a mix 20% Cow beef fat. Double grinded. At first everything is Cooking well and not falling of the skewer. At the last part of the remaining meat. The meat turned up to be greasy already. Yellow fatty oil starts to come up. And as i mold it in the skewer and placed it in the grill it falls off.
Great tips!!
Very very nice video man!
I just made Koobideh two nights ago and had the nightmare of the meat falling off the skewers and your tips should really help the next time I make these. Thanks!
Glad to hear!!
Thanks lad you really speaking Perfect 👍👌🤝🙏
🙂👍👍 as usual, excellent tutoring🙂
informative video thanks Alot
Another great video mate, I learnt a lot. Can you recommend a mincing machine please, I'm in Australia
Thanks! You Are the best
Hi, Henry. Great video as always. In your restaurant, do you make a lot in advance so the customer gets it quick when they order? Or do you have to make it each order on the spot? If in advance, how long can they sit before going dry?
Tnx for this tips👍👍👍
Thank you Henry
Excellent video. I had the same issues with my supermarket mince. My halal butcher had the proper mince.
where did you get your skewers from, i need to buy those wide ones thanks
Good tips!
You are a genius!!
Thanks mate!
thank you so much
Henry, I have been following your videos for awhile. I am a home cook so I have a home grill instead of that nice restaurant grill you have. That grill you have looks to be gas as is mine. I was wondering the rods above the flames are those ceramic rods? (I am trying to increase the heat output on my grill and was thinking of adding ceramic rods to increase the heat and have more of a even heat on the grill)
Hello Henry, what’s the width and hight of these flat skewers that you use?
kheili mamnoon .. that was a life saver..awesome content..
Hi Henry thank you for sharing..Congrat's from Brazil
Welcome!
Your channel motivates me to cook :)
Wooow!
You made the Kebabs like a professional Iranian Kebabi chef!