Neighbor intimidated by tales of devastating marinade for barbecue

There are many recipes for marinade. And to choose from them the best marinade for kebab is unlikely to succeed. In addition, a simple rule applies to kebabs: listen to everyone and do it your way.



Forewarned means armed. Therefore, we invite readers to arm themselves with knowledge about marinades that can carry a potential health hazard. To rest near the fire did not end on a sad note, marinate the barbecue should be wise.

What to marinate meat is not worth Marinade based on mayonnaise - one of the most popular recipes. Meanwhile, experienced cooks have a lot of questions for him. To begin with, mayonnaise is a cold sauce not designed to be heated to high temperatures.



Half the trouble, if it is homemade, made from natural products. But to predict the consequences of heating a packaged cocktail of stabilizers, thickeners and preservatives will not take even the best specialist.



Therefore, in the explanations of Rospotrebnadzor in black and white it is written that citizens who care about their health, mayonnaise and ketchup for the preparation of marinades are better not to use. The same applies to the meat in the marinade. Moreover, in mayonnaise sauce it deteriorates much faster than in vinegar or lemon marinade.



Vinegar softens the meat, but it is usually added if the meat is very hard. And, of course, it is not recommended to add it to soft meat, it tightens the fibers, and the meat becomes dried.

Meat marinated in vinegar should be used with caution by those who are concerned about problems with the gastrointestinal tract and kidneys. Do not forget that in addition to other components, vinegar is usually found in store mayonnaise.



Nutritionists do not advise pickling meat in kefir, because the iron and protein contained in meat are not absorbed together with dairy products. It is better to use lemon juice, it will soften the fibers and at the same time give the meat a pleasant citrus flavor.

Classic marinade chef Ilya Latherson is generally skeptical of all sour marinades. According to the cook, acid is designed to soften excessively hard meat, but often, on the contrary, makes it even tougher.

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“No need to resort to such methods, it is better to immediately buy good meat for frying. Today, pickling should not work on softening. Marination is only taste, recalls Ilya Isaakovich.

The youngest and freshest meat can not be marinated. In any case, it will have a rich taste and a pleasant aroma. It is enough just to salt and pepper.

The first and most important ingredient of the marinade is ordinary onions. 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.



In the Caucasus, for example, from ancient times marinated barbecue only with onions. Boldly add 3-4 bulbs. The barbecue will not spoil, but it will polish the shortcomings if the meat was too lean or not young enough.

In addition to not very useful mayonnaise and vinegar, you can marinate meat for kebabs on beer, kefir, mineral water, tomato or lemon juice. In any case, remember that everything is fine in moderation. And that the most important rule of a good barbecue is friendly company and a positive attitude. Good picnic, delicious kebabs, good appetite!