So, ladies and gentlemen, I want to tell you about making the most famous dishes. Kebab is known as much as man exists. This is the first meat dish, which he created. Not Georgian, not Russian, not English, nor anybody else, namely the ancient man. For tens of thousands of years, improvement of technologies for preparing this dish was perfected, it has nothing to add to nor diminish. Just be aware and understand what and why do it.
What is a barbecue and what determines its flavor - the question is not as simple as it seems. Skewer - a kind of baked meat, distinguish it from other species is that it is already divided into portions pieces. Weight piece should be 40-50 grams - if less, the meat dries during heating, which greatly affects its culinary merits. Why does a cake, but because he is not preparing to fire, but in the heat of the fire. Fry, as is known, can only in the fat and the fire, ie this is a fundamentally different processes.
What kind of meat suitable for barbecue? But any good fresh meat, poultry and even fish. Good cooks know that fresh fresh meat is not used for baking and frying, or, in extreme cases, prepared without the use of marinades, seasonings and spices. Meat for kebab should be cool, ie ripen after slaughtering at least 12-14 hours. Meat intended for roasting, do not wash it with water, because when heated it cleans heat, you only need to trim the edges and remove razlohmachennye clinging to the surface litter or dirt.
When baking smelt excess fat and other harmful substances, no education carcinogens does not occur here. The fatter the meat, the better the barbecue. This is due to the fact that the fat wrapped in a piece on heating and does not evaporate moisture, and the meat becomes more mellow. So the more we will keep the moisture in the meat, the more the meat will be protected by some cover, so juicy, and therefore it will be tastier. Thus, all our efforts should be directed to it.
If meat is fatty, you can marinate a dry marinade. It is prepared from a mixture of freshly ground black and sweet pepper, garlic, with the addition of spices. This mixture of meat rubred and placed in a cool place for a couple of hours. Warning Meat should never add salt until it is fully or, in extreme cases, almost ready. Salt strongest absorber and be sure to pull the liquid from the meat, the meat will be dry and tough.
Prior to the hot fat meat, depending on its type, you can dip: pork - in the sour cream, beef - in vegetable oil, chicken - a mayonnaise, lamb spray with natural lemon, or grapefruit juice. Why? Sour well closes the pores in pig meat, beef, vegetable oil, mayonnaise, except where there is enveloping fat in the egg white, densely covered tender chicken meat. Fat mutton more dense than others, and does not need protection, spray it with juice, in order to discourage specific mutton smell.
Less fat meat should marinate liquid marinade, the purpose of this - the maximum saturate the meat with moisture and prevent its evaporation during baking. At the same time, the liquid marinade contributes to the accelerated fermentation, which accelerates the preparation of meat.
What and how to prepare the marinade? For the pork marinade is best prepared from a mixture of oily cream, prepared with a strong mustard, adding back pressure or chopped Cut the garlic, freshly ground black pepper and allspice, a little honey or sugar and other spices to taste. Why? Because the mixture of sour cream and mustard pork meat is easily absorbed, it is not just saturated with moisture, but also acquires a specific taste that are unique to that meat product. At the same time, mustard and garlic have antibacterial activity, preventing occurrence of fermentation, mold and decay, ie maintaining the high quality of the original product. Pepper adds spice and flavor, but only if it is freshly ground. Honey or sugar when heated karameliziruyutsya and densely cover the surface of the meat, not allowing moisture to evaporate.
For beef to do everything the same way, only instead of sour cream to take the kefir. Kefir better faster fermentation in tougher beef, honey and sugar to add is not necessary. Lean lamb, little suitable for barbecue, it is better to grind and mince do lula-kebab, zrazy etc. But in extreme cases it can marinate a mixture of lemon or grapefruit juice with vegetable oil, adding there tablespoon of dry wine, garlic and pepper mixture. Juice will help to speed the fermentation of meat, vegetable oil to protect from moisture evaporation, dry wine is a taste enhancers, but to pour it a lot does not make sense, because the taste is no effect, but when heated it simply evaporates. You can use juice instead of mayo. Meat can be kept in the marinade in a cool place at +5 +7 degrees 3-4 days - the taste and quality of his only improve.
On hen I said earlier. Oily fish, sturgeon, catfish, salmon marinated, usually immediately before preparing a dry marinade of white ground pepper, allspice, mixed with vegetable oil or mayonnaise.
The proper baking depends on taste and quality of the product obtained. Starting bake possible only when the temperature of the heat will reach at least 300-350 degrees Celsius. In the absence of prior experience better bake sausage: if she will immediately start to turn yellow and breathe, and not to burn - hence, the temperature in the order. Bake can put on a skewer (you can without it), barbecue, steaks, chops, poultry, whole, etc.
On a skewer between the pieces of meat may in no case be string onion rings, pieces of tomato, peppers, eggplant etc. The reason is simple: in a place where wearing vegetables, the temperature will be lower and the meat will not roast evenly, and vegetables, which until ready time should lower foothills or burn. Vegetables on a skewer bake, usually separate from the meat. On a good grill, grill, grilled, in a properly chosen temperature of heat ... And it gives experience, as it depends on coal, the height of the lattice, the ambient temperature, wind speed, etc. And also on the type and quality of meat.
Meat is not twisting back and forth, and bake, first with one hand a few minutes, then the other - otherwise, it dried up. Salt at the end of frying. If you find the right heat and fire there, the water does not need meat, because it violates the heat balance in the brazier, and no good does not work. Properly roasted meat should be tender, juicy and fragrant. Greens served separately. Fans can sprinkle the meat with lemon or grapefruit juice, but properly cooked meat is so delicious that improvement is not required. The meat is well red wine, it improves digestion, does not increase the levels of cholesterol in the blood.
Especially for those who can not wait to cry out: where's the vinegar? Nowhere, gentlemen, anywhere. Explained. Spirit vinegar appeared relatively recently and almost never before the Soviet period was not used in the diet. It has a negative effect on the intestine, may contribute to cancer. Historically, never and nowhere been used for cooking. Vinegar contributes to premature coagulation of protein from meat, which deteriorates digestion and assimilation, makes the meat tough, and it tastes nasty. They used vinegar in the Soviet public catering mainly to eliminate unpleasant odors, so we associate with barbecue, because they have used stale and poor quality meat, and vinegar, these odors can be easily eliminated.
If you can see in some historical recipes reference to vinegar, it means - or a recipe adapted illiterate and it had in mind a natural lemon juice or wine vinegar, ie sour wine. The opinion of the Caucasian origin of barbecue, again due to the fact that in Soviet times it involved cooking the most proactive people from the Caucasus.
What kind of meat suitable for barbecue? But any good fresh meat, poultry and even fish. Good cooks know that fresh fresh meat is not used for baking and frying, or, in extreme cases, prepared without the use of marinades, seasonings and spices. Meat for kebab should be cool, ie ripen after slaughtering at least 12-14 hours. Meat intended for roasting, do not wash it with water, because when heated it cleans heat, you only need to trim the edges and remove razlohmachennye clinging to the surface litter or dirt.
When baking smelt excess fat and other harmful substances, no education carcinogens does not occur here. The fatter the meat, the better the barbecue. This is due to the fact that the fat wrapped in a piece on heating and does not evaporate moisture, and the meat becomes more mellow. So the more we will keep the moisture in the meat, the more the meat will be protected by some cover, so juicy, and therefore it will be tastier. Thus, all our efforts should be directed to it.
If meat is fatty, you can marinate a dry marinade. It is prepared from a mixture of freshly ground black and sweet pepper, garlic, with the addition of spices. This mixture of meat rubred and placed in a cool place for a couple of hours. Warning Meat should never add salt until it is fully or, in extreme cases, almost ready. Salt strongest absorber and be sure to pull the liquid from the meat, the meat will be dry and tough.
Prior to the hot fat meat, depending on its type, you can dip: pork - in the sour cream, beef - in vegetable oil, chicken - a mayonnaise, lamb spray with natural lemon, or grapefruit juice. Why? Sour well closes the pores in pig meat, beef, vegetable oil, mayonnaise, except where there is enveloping fat in the egg white, densely covered tender chicken meat. Fat mutton more dense than others, and does not need protection, spray it with juice, in order to discourage specific mutton smell.
Less fat meat should marinate liquid marinade, the purpose of this - the maximum saturate the meat with moisture and prevent its evaporation during baking. At the same time, the liquid marinade contributes to the accelerated fermentation, which accelerates the preparation of meat.
What and how to prepare the marinade? For the pork marinade is best prepared from a mixture of oily cream, prepared with a strong mustard, adding back pressure or chopped Cut the garlic, freshly ground black pepper and allspice, a little honey or sugar and other spices to taste. Why? Because the mixture of sour cream and mustard pork meat is easily absorbed, it is not just saturated with moisture, but also acquires a specific taste that are unique to that meat product. At the same time, mustard and garlic have antibacterial activity, preventing occurrence of fermentation, mold and decay, ie maintaining the high quality of the original product. Pepper adds spice and flavor, but only if it is freshly ground. Honey or sugar when heated karameliziruyutsya and densely cover the surface of the meat, not allowing moisture to evaporate.
For beef to do everything the same way, only instead of sour cream to take the kefir. Kefir better faster fermentation in tougher beef, honey and sugar to add is not necessary. Lean lamb, little suitable for barbecue, it is better to grind and mince do lula-kebab, zrazy etc. But in extreme cases it can marinate a mixture of lemon or grapefruit juice with vegetable oil, adding there tablespoon of dry wine, garlic and pepper mixture. Juice will help to speed the fermentation of meat, vegetable oil to protect from moisture evaporation, dry wine is a taste enhancers, but to pour it a lot does not make sense, because the taste is no effect, but when heated it simply evaporates. You can use juice instead of mayo. Meat can be kept in the marinade in a cool place at +5 +7 degrees 3-4 days - the taste and quality of his only improve.
On hen I said earlier. Oily fish, sturgeon, catfish, salmon marinated, usually immediately before preparing a dry marinade of white ground pepper, allspice, mixed with vegetable oil or mayonnaise.
The proper baking depends on taste and quality of the product obtained. Starting bake possible only when the temperature of the heat will reach at least 300-350 degrees Celsius. In the absence of prior experience better bake sausage: if she will immediately start to turn yellow and breathe, and not to burn - hence, the temperature in the order. Bake can put on a skewer (you can without it), barbecue, steaks, chops, poultry, whole, etc.
On a skewer between the pieces of meat may in no case be string onion rings, pieces of tomato, peppers, eggplant etc. The reason is simple: in a place where wearing vegetables, the temperature will be lower and the meat will not roast evenly, and vegetables, which until ready time should lower foothills or burn. Vegetables on a skewer bake, usually separate from the meat. On a good grill, grill, grilled, in a properly chosen temperature of heat ... And it gives experience, as it depends on coal, the height of the lattice, the ambient temperature, wind speed, etc. And also on the type and quality of meat.
Meat is not twisting back and forth, and bake, first with one hand a few minutes, then the other - otherwise, it dried up. Salt at the end of frying. If you find the right heat and fire there, the water does not need meat, because it violates the heat balance in the brazier, and no good does not work. Properly roasted meat should be tender, juicy and fragrant. Greens served separately. Fans can sprinkle the meat with lemon or grapefruit juice, but properly cooked meat is so delicious that improvement is not required. The meat is well red wine, it improves digestion, does not increase the levels of cholesterol in the blood.
Especially for those who can not wait to cry out: where's the vinegar? Nowhere, gentlemen, anywhere. Explained. Spirit vinegar appeared relatively recently and almost never before the Soviet period was not used in the diet. It has a negative effect on the intestine, may contribute to cancer. Historically, never and nowhere been used for cooking. Vinegar contributes to premature coagulation of protein from meat, which deteriorates digestion and assimilation, makes the meat tough, and it tastes nasty. They used vinegar in the Soviet public catering mainly to eliminate unpleasant odors, so we associate with barbecue, because they have used stale and poor quality meat, and vinegar, these odors can be easily eliminated.
If you can see in some historical recipes reference to vinegar, it means - or a recipe adapted illiterate and it had in mind a natural lemon juice or wine vinegar, ie sour wine. The opinion of the Caucasian origin of barbecue, again due to the fact that in Soviet times it involved cooking the most proactive people from the Caucasus.
