While working on this photo in my molecular kitchen I remembered a moment in my life that was closely related to cooking dishes that are inherently safe until one very instructive moment.
Guests came to us and my father and I bought a green ram and decided to cook a Turkish dish called kovurma.
Fat tail fat fresh lamb and a large amount of onions it was all that was needed for cooking and the meat languished in a cauldron for several hours on the coals of a fire.
Here one of the guests appears, who decided to take a few ripe lemons with him I don’t remember why exactly and he suggested putting a few slices of lemon in the cauldron with meat which in his opinion would improve the taste of the dish.
We have never done this before and decided to give it a try.
You know I have never tried kovurma with a taste of burnt rubber it was terrible it was a valuable experience but a spoiled dish and on the second day we had to throw out more than half a glass of meat although earlier kovurma could be safely eaten for three days.
A couple of drops of lemon juice have become like a disgusting fly that sits on your cutlet or as in this case a fly that distracts our attention from the beauty of peonies covered with dew drops.
In its own way the fly is beautiful it is painted in an incredibly deep green color and insect lovers will say that it is beautiful but this opinion does not apply to cooks and lovers of delicious food with an appetite.
So is the lemon appropriate where it is appropriate.
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