For the main dish of your picnic to be tender and juicy, you need:
Choose the right meat
Pickle it correctly
To understand what kind of meat suits skewers and what prefers bars.
At last to understand how to use coals, so that the meat would not burn, but also would not remain raw.
And of course to understand the heat: for meat you need strong or vice versa? And for vegetables? And what if you fry fish?
ON THE COURSE “THE MAGIC OF KEBAB” YOU WILL UNDERSTAND:
- How to cook meat for shashlik
- How to choose meat so that the kebab is tender?
- What kind of meat is good for quick shashlyk?
- How not to dry out the kebab?
- What to roast on: on a rack or on skewers?
- What kind of meat to choose, To come out more economically?
- How to prepare coals correctly?
- What kind of heat is necessary?
- What kind of timing?
- What’s the right way to marinate?
Most people are faced with the fact that the meat on the grill turns out dry, tough and tasteless.
But you only need to understand the system of cooking meat on an open fire once, to hear tips and rules from a specialist, and your vacation will never be marred by spoiled meat or meat “three rubles”.
COURSE PROGRAM
Lesson 1. Choosing the meat. Marinade. Slicing .
Lesson 2 Tools. The main points about the grill, grill and other devices
Lesson 3 Meat
Lesson 4 Fish and vegetables
Lesson 5 Bonus lesson
Learn more: