SHASHLIK PREPARATION - MEAT SELECTION, MARINADING

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With the arrival of hot days, we are preparing to prepare shashlik for a holiday with friends and family. Someone makes shashlik at home and someone in nature. From the outside, the barbecue looks easy to cook. But it can all be made better

First, the most important thing to cook shashlik is to buy the right meat and not let anyone approach it. Second, the marinade and general preparation should be as simple, concise and natural as possible. Third, the meat should be salted after setting on the six. Fourth, nothing but meat and fat should be added to the six - tomatoes, onions, pickles, among others, all of which were invented by photographers, and in real life such nonsense only hinders. Fifth, cooking good shashlik comes from everyone’s hands.

CHOOSING THE RIGHT MEAT FOR SHASHLIK

The accuracy of the meat is not determined by its type: it can be cooked from skewers, beef, lamb, or even chicken, which many do not like for dryness. In general, the most important of the desired properties is fat, but any fat is not a piece of charcoal, but oils in the form of netting and careful insertion.

Beef, which looks like marble and has a greasy texture, is especially suitable for this: this property of meat is also called marble.

Another, sometimes even superior, feature of the fat content is the tenderness of the meat, “not tired”. The more this or that muscle has worked during an animal’s life, the less suitable it is for meat shashlik. And vice versa. Thus, the best pieces of meat for making shashlik that are present in the beef body are the bikin (virezka), the thick edge and the thin edge (rus. tolstыy kray i tonkiy kray); no matter how nice the thigh or leg meat looks, it is not suitable for shashlik.

When it comes to mutton, its tenderness is directly related to the age of the animal. In short, lamb (up to 6 months) or young lamb (6 to 9 months) is the same. The interesting thing about the situation is that it is impossible to lie about the age of the sheep: if the sheep is too old, its meat will smell so bad that no expertise will be needed.

With chicken, everything is simple and complex at the same time. It cannot be cooked in the form of a classic shashlik without pre-marinating (i.e., cut into small pieces and cut into six).

That is, the chicken breasts and legs should be prepared by placing them on the grill as much as possible or pre-treating them. As mentioned above, the preparation should be done independently, others are not allowed to approach it.

PREPARATION

It is possible to dream about something imaginary kiss, but in practice you have to deal with something that exists. Purchased meat may not always be the type you want, but that shouldn’t stop you. Cut a piece of meat and evaluate it for its fat content; don’t worry, it doesn’t require special training or innate ability, just a healthy mindset. If the meat is too lean, this can be corrected in two ways, preferably using both.

Barbecue in Samarkand. 1909.

For the first you need a piece of charvi, from which cut a square with sides of about 5 cm. Cut this piece into squares about 5 millimeters thick. When placing the pieces of meat on the six, insert the carcass between each piece and let the carcass stick as tightly to the meat as possible.

The second method is marinating. Cut cheap onions into thin rings, buy a bottle (or package) of cheap, dry or semi-dry white wine; not only does the nutmeg not fit, it spoils the taste of it all. Get a larger container for marinating, which is no better than a glazed container. The use of aluminum cookware is not recommended. If you do not have the necessary container on hand, the whole polyethylene bag can be used for such purposes.

Put a few slices of minced meat on the bottom of the dish, put a certain amount of onions on top and lightly sprinkle with white wine. To do this, dip five fingers into a bowl of wine, then sprinkle over the meat - just as you used to when sprinkling water on ironing clothes. Add some more meat, some onion, and more wine, and so on until the meat is done or the pot is full.

If there is no space left for the meat, it should not be forcibly pressed - the skewers should be marinated in a relatively loose position. Place the container in the bottom row of the refrigerator and leave until needed.

When it comes time to cook, the meat should be slightly salted, preferably if it is suddenly salted in six. If salt is added to the marinade, the hypertonic solution "absorbs" all the water from the meat. By the way, the onion should not be set on the six, otherwise the stomach may ache.

METHODS OF SHASHLIK PREPARATION

In general, this method - putting fat between the meat and marinating - is very suitable for any meat. But using kiwi to marinate beef is much more fun. Kiwi fruit contains an enzyme that breaks down animal protein. Its intensity is so high that if one kilogram of minced meat and one crushed kiwi are mixed and left for 8 hours, the meat will look like a notebook soaked in the rain.

Therefore, it is recommended not to crush the kiwi, but to cut it into small pieces, and not to leave the meat for marinating for more than 40 minutes. Of course, you need to separate the kiwi pieces before cooking. In addition to the kiwi, you can add a little olive oil and a few pinches of dried basil (oregano) to this marinade. A wonderful and, most importantly, inexpensive tool for the marinade - soy sauce with added sugar.

Just remember to ask all the participants of the holiday to have a positive attitude to the sweeter taste, which is typical for Chinese cuisine, because for most Uzbek people such a taste is unusual.

Take soy sauce, preferably Korean or Japanese, put in a bowl and heat until boiling. Then add the sugar. The ratio - 1–2 tablespoons sugar per cup of sauce. Boil the sauce until one-third of it has evaporated.

It is better to marinate the chicken in a shady marinade. Because when heated, the sugar forms a caramel layer and prevents the moisture in the meat from evaporating, resulting in the chicken skewers becoming watery. It is also possible to pour half a glass of Coca-Cola on the meat, which also leads to the formation of a very appetizing glaze on the meat.

MARINADING MEAT FOR SHASHLIK

Traditional marinade acetic acid, onion cut into rings, pepper and salt. Typically, this type of marinade is used for most shashliks you buy. The disadvantage of this mixture is that the vinegar should be measured with jeweler's precision, and the marinating time should not exceed the norm, otherwise the meat will have an unpleasant taste. However, true fans of shashlik reject vinegar and never add it to marinades.

Lemon marinade welcome to many. Instead of vinegar, a couple of lemon juices are added to the meat. Other ingredients are traditional - onion, vegetable oil (preferably olive), pepper, bay leaf. In proportions, for two kilograms of meat will be enough 2–3 onions, 4 tablespoons oil and spices to taste.

Coffee marinade implies that no acid is added to the meat at all. To the same two kilograms of meat add 1 liter of hot but not boiling coffee with onions, oil and spices. First cooled to room temperature, then left in the refrigerator for 6 hours to marinate. Your guests will never find out what gave the shashlik such softness and aroma.

Mineral water marinade more simple. To do this, take one and a half liters of carbonated water, herbs, spices, a pinch of salt and 3 onions. When marinated in this way, even the oldest beef turns into a soft fillet in 4 hours.

Pomegranate marinade especially loved in the east. To do this, one kilogram of meat will need two glasses of pomegranate juice, greens (cilantro, mint, basil), pepper and one large onion. Meat should be kept in such a marinade for at least 10 hours, of course, in the refrigerator. The same is true for mutton.

Sometimes shashlik lovers use very different ingredients for the marinade - honey, kvass, tomato juice, apple cider vinegar, garlic, mayonnaise, mustard, ketchup. Everyone can experiment with ingredients that suit their taste.

HOW TO COOK SHASHLIK?

There are different opinions on this issue. There is nothing worse than using unnecessary effort and liquid to light a fire to cook a traditional shashlik. Whether it’s six barbecues or not - you can step aside and have a drink or chat with friends. What’s the point of spinning six every minute? How to check if a crust has formed under the meat? Do you doubt the structure of the laws of nature?

Of course the shell will appear! Six stands on coal at a temperature of 500 ° C. Turn the six after 6 or 7 minutes - that shell, you see? Now you need to leave it for another five minutes, after which the shashlik will be ready. Everything about the liquid to light a fire is also clear without explanation, but it is still very difficult to be poisoned at this level with anything else.

Yes, one more rule: the kebab should be cooked by one person. And this is mandatory. The rest in other things can help, even salting the meat, but time and fire are controlled by one person - one who is calm and timed.

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