Why in the USSR kebab was marinated in vinegar and why modern chefs do not recognize it

The vast majority of us come from the land of the Soviets. As you know, in those days, kebab, marinated in vinegar, was a classic delicacy. However, today vinegar in kebabs is considered an unforgivable mistake. Editorial "Site" It will tell you why this is so and how to marinate kebabs now.



In the Land of Soviets, if they cooked barbecue, then only pickled in vinegar. Today, the situation has completely changed. The best cooks in the world unanimously declare that adding vinegar to meat is not recommended. But how come all these years we cooked this treat wrong? And the meat was so delicious! There's a pretty simple explanation for that.



In the Soviet Union, there was a shortage of food. Especially quality. The same was true of meat. Delicious and fresh can be found only in the markets, but at prices higher than the store. Of course, this pleasure was far from affordable for everyone. The stores often sold old, hard or lively meat. Sometimes I even found it lying down, with an unpleasant smell. A good meat product could be purchased only by a select few and for a large fee.



For these reasons, in attempts to give meat a more or less pleasant taste, appearance and aroma, Soviet housewives added vinegar to the marinade for kebabs. In such cases, this ingredient worked wonders! The barbecue turned out soft, juicy and tasty. Then vinegar became salvation.But now many cooks advise replacing it with kiwi. In the land of the Soviets, the existence of this fruit was only guessed.



Since there are no such problems with products now, you can choose meat of any quality both in the market and in the supermarket. Adding vinegar to good meat, you can with high probability simply ruin it. Most likely, the barbecue will be hard and dry. That is why more and more cooks refuse vinegar in the marinade for meat.



Remember: good meat is marinated in onions and spices. Nothing else is needed for an amazing result. The exception can be only those cases when you came across not very high-quality meat, with veins or an unpleasant smell. At the same time, a good basis for marinade can be pomegranate juice, wine, kefir, lemon juice, tomato juice or sour cream, as well as soy sauce and heavily carbonated mineral water. It remains only to choose something from this list at your discretion.



Did you know about the above nuances of cooking kebabs? Boldly shared with us in the comments. Arm yourself with these tips so that your barbecue always turns out to be flawless, and all those who taste it, enthusiastically asked for supplements. Good luck!