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Shish kebab: we choose and prepare

Do not buy ready

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You should not buy already wetted shish kebab in shop as freshness of such product cannot be checked. Sellers quite often thus get rid of the product which began to spoil. Marinade perfectly hides a musty smell. Besides, you do not know who and as did such shish kebab, and the most important – of what. The best option – to buy fresh meat and to pickle it independently.

Demand the certificate

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Know that all meat products going on sale have to undergo veterinary control. Therefore you should not take the word to the seller assuring that this beautiful piece of meat still grunted an hour ago. Demand to show the certificate. And it is even better – do not buy meat in the spontaneous markets. In large supermarkets there is more confidence that meat is stored in refrigerators.

Examine meat before purchase

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It is clear, that you should not buy weather-beaten pieces of meat with a stale smell. How to define freshness of nezamorozheny meat? If to press on meat a finger, then dredging has to disappear at once. At veal in a section color whitish-pink, at mutton – brown-red, at beef – red, and at pork – pinkish-red.

Pickle correctly

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It is the best of all to pickle meat in glass or ceramic ware. And here the aluminum, plastic or metal container for pickling of a shish kebab is not recommended to be used as it negatively influences taste and a smell of meat. Recipes of pickling of a shish kebab there is a weight, here choose such which is more to liking.

Use disposable tableware

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Afterwards not to worry about washing of ware, many use one-time, and this correct decision why excess efforts during rest? It is better to use not plastic ware, but cardboard or paper. It not only beautiful, but also is not dangerous to health. Such ware does not break, and when heating does not emit harmful substances. It can be used for alcohol, drinks and products.

Good zaykuska

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Fresh vegetables – the best addition to a shish kebab. And here it is not necessary to lean on hot sauces as they negatively influence a stomach. If you have problems with a pancreas, then replace ketchup and sauce of a tkemala with tomato juice or garnet sauce. Also do not overeat, it is capable to spoil such pleasant day.

Let the fire will well burn through

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You do not hurry to spread a skewer on a grill. Make sure that coals properly burned through also steel of white color, otherwise smoke will emit toxic agents which will accumulate on meat. By the way, statistically, about 20% of all summer poisonings are connected with the use of a low-quality shish kebab. Surely you watch that the shish kebab was well-done.

More useful a shish kebab without crust

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Fat, meat juice and marinade which drips on coals promote release of harmful carcinogens and other substances which accumulate on meat. Before frying the kept waiting meat can be got wet with a napkin, but to cut off a crust, appetizing, but harmful to an organism, on a ready shish kebab even better.

Wash down with the correct alcohol

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Traditionally the shish kebab is washed down with dry red wine or ordinary mineral water. There is an opinion that vodka as it perfectly splits fats well approaches fried meat. It is right, but only provided that vodka no more than 50-100 g will be drunk. Otherwise a shish kebab with vodka will become the real testing for your liver.

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