Genç keçi eti daha yumuşak ve beyaz, yaşlı keçi eti sarımsı yağlıdır
Taze et pembe-kırmızı renkli, mukussuz ve itici kokusuz olmalıdır
Keçi eti 3 günden fazla saklanmamalı, dondurulmalıdır
Temel Pişirme Özellikleri
Yaban keçisi eti marine edilir ve baharatlarla tatlandırılır
Beşamel soslu et, pirzola, lula kebap ve çorba yaygın tariflerdir
Baharatlar keçi eti aromasını vurgular
Özel Tarifler
Köfte sirke ve şarapla marine edilerek yapılır
Basturma alkol ve konyakla işlenerek hazırlanır
Sebzeli kızartma domates sosuyla yapılır
Sırlı füme kaburga özel marine karışımıyla hazırlanır
Yanıtı değerlendir
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