Chef Akane's Recipe Counter — Recipe 7: Turkish Pasta, Page 5
By Inkroost · Published
Log in to see this page
Page 5 of Recipe 7: Turkish Pasta is for signed-in readers. Logging in brings you straight back here — and an account is free if you do not have one.
Transcript
Akane stirs chopped onion sizzling in the black cast-iron skillet with a wooden spatula over a blue flame. Caption: "STEP 3. Heat 1 tbsp olive oil in the skillet over medium heat. Cook the onion 4 minutes, until soft." Raw ground beef slides from a glass bowl into the skillet while a wooden spatula breaks it apart. Caption: "Add the 250 g beef. Turn the heat to medium-high and break it into small pieces." Close-up: browned, crumbly beef and soft onion sizzling in the skillet. Caption: "Cook 6 to 7 minutes, until browned with no pink left." Akane pushes a slim probe thermometer into the beef, focused and calm. Caption: "Doneness check: ground beef is safe at 71°C (160°F)."
Image description
Akane softens chopped onion in her black cast-iron skillet, adds raw ground beef, cooks it until crumbly and browned, then checks it with a probe thermometer.
About this chapter
Turkish pasta made Google's list of the top trending recipes of the year in its Year in Search, and it is still a much-searched comfort dish as the evenings turn cold. On a chilly November evening Akane makes it in her small kitchen in about 30 minutes: cool garlicky yogurt spread in the bowl, warm pasta, ground beef cooked with onion, tomato paste and spices until no pink remains, and a sizzling drizzle of red pepper butter with dried mint on top. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home, ending with Akane at her little table doing some very reasonable math about the second serving.
