because this all use minced and full meat. they also use the refrigerator to stabilize it its freezed in the mid and they earn the finish stuff out of the circle.
i found the miracle of döner on wikipedia ! marinated meat stacked+ minced
stacked on a skewer and only the freeze stabilize it!
without the freeze it just runs of the skewer.
the trick is in the mid its frozen and you only cut of tiny stripes from the brown finished outside.
really there is no "cooking time" you earn it half frozen
do have stripes of a lot of brown stuff.
you can make döner like a maschin gun because you never run out of brown meat big systems are faster than you can built the döner for customers.
it goes dirctly from frozen to brown meat...
normaly its 1-2g per 0,5kg flour
i just fail here LOL
i think kosher salt is just bullshit... because all salt is kosher.
and you just waste your money from the 3g /1% instand yeast.
you can use 0,5g or 1g for the same result you only have to wait double time.
you can use 0,5g or 1g for the same result you only have to wait double time. "
??? you just can not make a döner without freezing the meat!
because you need the stability to cut of the stripes.