How to choose and cook good shashlik
Many shashlik lovers face the problem of choosing meat and preparing this delicious dish.
However, there are a few rules that will help you choose the perfect good shashlik.
We will tell you about them and give you recommendations that will help you prepare incredibly delicious shashlik.
The first and most important rule is to choose quality meat. Shashlik is a dish in which meat is the main ingredient. Therefore, you need to find fresh and tender meat. It is best to use beef or pork.
When choosing beef, pay attention to the marbling of the meat, it indicates the fat content inside the pulp. In turn, pork should be pink and tender to the touch.
The feel of the meat is also an important factor in choosing a good kebab.
The meat you are examining should be firm and should not show any signs of cooking. Its color should be uniform, without spots.
Another important recommendation is to choose meat with a small amount of fat. This will allow you to avoid excess smoke and fire when frying shashlik.
The best option is meat with a small amount of fat, which is a natural moisturizer and will give your shashlik a unique taste.
In addition to choosing the right meat, you need to pay attention to its preparation. Clean the meat from excess sinews and films so that they do not interfere with its frying. Also, do not forget to cut the meat into pieces of a certain size so that they are evenly fried.
Keep in mind that the marinade is what will give your shashlik a unique aroma and taste. Marinate the meat in advance so that it absorbs all the flavors of the marinade.
To prepare the marinade, you can use lemon juice, soy sauce, spices and various herbs. Longer marinating will allow the meat to be saturated with aromas and give it tenderness.
An important part of preparing shashlik is the correct frying technique.
It is recommended to use a charcoal grill or brazier to get the characteristic shashlik taste and aroma. Fry the meat over medium heat, turning it from time to time so that it is evenly fried. Remember to monitor the cooking process so as not to overcook or dry out the meat.
Once your shashlik is done, give it a little rest. Remove the meat from the heat, cover it with foil and let it sit for a few minutes. This will allow the juices in the meat to distribute evenly, and the shashlik will become even juicier and more tender.
Finally, don't forget to serve the shashlik with a side dish. The most popular side dishes for shashlik are fresh vegetables, salads, French fries and flatbreads. Use your imagination and create interesting combinations to make the meal even more rich and varied.
Now that you have all the necessary recommendations, choosing and preparing a good shashlik becomes easier. Follow these rules and enjoy a wonderful moment spent with culinary masterpieces. Enjoy your meal!
Earlier we talked about making a delicious filling for cabbage dumplings .
