Cooking a delicious kebab is not as easy as it might seem at first. Many factors affect the taste of the dish: both the quality of the meat and the marinade. But there are some general rules that professional chefs use. Observing them, you can cook the most delicious barbecue.
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Fit the pieces too tight
It is often possible to see how, when cooking kebabs, pieces of meat are placed on skewers as tightly as possible. The result is a kebab. But such a preparation threatens that the meat is not completely fried, as a result the dinner is spoiled.
It is recommended to put the pieces so that there is a gap of about 0.5 cm between them.
Cut the meat into different pieces
The fact is that in this case, each piece will take a different time to cook. As a result, some parts of the kebab will cook, others will be raw or overcooked. It is recommended to make pieces about 4-5 cm in size:
- more finely chopped meat may be dry;
- coarsely chopped pieces simply will not fry.
Don't add vegetables
Quite a strange habit of many "cooks" of unknown origin. It is important to understand that vegetables cook much faster than meat. It will not work to remove the vegetables from the skewer during cooking, as a result they may burn, which will spoil the whole dish: an unpleasant smell will be absorbed into the meat, spoiling the whole taste.
If you want to cook vegetables, then it is better to do them last, when the heat from the coals is no longer so strong.
No need to use ignition fluid
Many people use this tool to save time. But it is important to take into account that when preparing barbecue, it is important that the coals keep the heat as long as possible - intensive burning, on the contrary, must be avoided. In addition, such a liquid has a pungent odor, which can be absorbed into the meat, ruining the kebab.
Do not take rotten boards for the fire
Often you can see that instead of ready-made coals or logs for ignition, they take either rotten branches or boards from the fence, and in paint. But such products will not work, because a lot depends on the quality of firewood:
- duration of burning, time of preservation of heat;
- kebab taste.
The best option is to use dry deciduous wood firewood.
When purchasing ready-made coal for ignition, it is better to take paper and small chips.
Do not water the coals in case of fire
Even experienced cooks often water the grill when they notice signs of a flame. But you can't do that. First, watering with cold water will reduce the heat. Secondly, water getting on the meat can cause uneven frying.
What to do in this case Just slide the wire rack or skewers and stir the coals.
Do not fry on an open fire
Romantic picture: a hike with friends, a fire, sausages fried on an open flame on a stick. But it is important to understand that the meat will not be fried in this way. It will be covered with a delicious crust, but the inside will be damp.
Frying kebabs on unprepared coals
There is one simple rule of thumb to help determine the readiness of the coals: they are covered with a thin film through which the core can be seen.
Don't cut the meat to check if it's done
Undoubtedly, it will not work to determine readiness "by eye". Some cut pieces to check, but because of this, the kebab becomes tough, because all the juice flows out of it. If you are not sure about the doneness, you can make a small cut in the largest piece.
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