Why when frying kebabs coals can not be watered with water and why sprinkle them with salt

The quality of barbecue roasting directly depends on its taste. Therefore, you need to be able not only to choose the right meat or pickle it, but also cook so as not to spoil the dish. Otherwise, please loved ones with juicy and tender meat will not work. So today we're going to tell you kebabs. There are a lot of subtleties in this case.



To begin with, we note that traditionally barbecue is prepared from lamb. But this meat has a specific smell that not everyone likes. We even have chicken barbecue more often in demand. But pork is especially popular. And for juicy barbecue, experts advise it is a pig's neck.



How to marinate barbecue, we have repeatedly told before. For example, recently shared the principles of pickling meat from the famous chef Latherson. And also offered a selection of the 7 best marinades for an excellent barbecue.

As for the frying itself, first of all, the meat should be removed from the refrigerator so that it is heated to room temperature. So get it out in advance, a few hours before cooking.

First of all, experts advise to shake off onions, spices and grass from the meat. After all, these ingredients will be the first to burn when frying, which will make the meat bitter to taste.



The meat must be dry. If it is wet, then at first the meat will not roast, but simply stew. This will affect the taste of the dish in the worst way. It is ideal if you can remove excess moisture before hot with a paper towel. Or you can throw the meat back on the coop immediately after extraction from the fridge.

It is important to find the right wood. So, conifers do not fit, because when they burn, they emit resins that impregnate meat. It is good to take oak, lime or birch branches, and even better - all fruit trees like pears, apple trees or cherries. Wood must be dry, but small, to quickly burn out.



How much should be roasted kebabs should be languished over smoldering coals. Cooking can begin when the coals are covered with white coating. The approximate frying time is 15-25 minutes. Much depends on coal, and on the size of the pieces of meat, and on the distance between coal and skewers, and even on the weather, because in summer meat is fried faster.



“When frying, when the fat drips down, the coals start to burn. Watering them, as they usually do, is wrong. The water quenches the coals and reduces the heat. It is much more correct and reasonable to sprinkle coals with salt. You can use small or large, it is not so important. Salt will not allow dripping fat to light coals, the chef of the Caucasian restaurant is sure.



Of course, everyone is sure that it is his barbecue The best, but it's also for the best. After all, thanks to the variety of all kinds of chips, we are surprised every time we try the usual dishes. Isn't that right?