Shashlik is an invariable item on the menu of almost any outdoor trip.
The taste of grilled meat on coals makes many people hungry, and what a disappointment it is if the dish doesn’t turn out well!
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova is ready to share with you her observations on why this happens.
Why does shashlik turn out dry and tough?
The first and most common reason is mistakes when preparing the marinade. If there is too much vinegar or citric acid, the meat fibers will become too tough.
You also shouldn't cook meat straight from the fridge. And it's definitely not recommended to string frozen meat unless you want to get a sole.
Vegetables should be fried separately from meat, as they cook much faster.
If you have already received overdried shashlik, then you can only revive it with the help of broth. Experienced cooks recommend making shawarma, sandwiches or any other dish from it after it has been saturated with moisture from the broth for 20 minutes.
Previously we wrote about how to make a marinade for shashlik using just two ingredients.
Expert: Arkhipova Julia
