I've made a super guide for you on how to cook the perfect barbecue.
Be sure to watch the video and read the text below. And follow these 5 laws, of course! It will definitely help you cook the best barbecue of your life.
Click to start the video
Law 1. Choosing the right meat is the first 90% of success.
The general rule for all types of meat:
More fat layers means more flavor and juicier shish kebab.
Less stressed cuts mean more tender meat.
Pork is best suited for the neck, its soft muscle fibers, permeated with fat, are practically a guarantee of success.
The sacrum is also suitable – it will be slightly less soft than the neck, but the shish kebab from it is also good.
Lean tenderloin and loin are very easy to overdrink, so it's better for beginners not to take them on a barbecue.
It is also better to give up the ham and shoulder blade.
For mutton kebab, it is best to take a loin, a saddle and the top of the ham.
On the beef – thick and thin edges, and also the tenderloin.
Law 2. Slice the meat evenly.
The size and shape of the piece should be as close to the same as possible. So all the pieces are fried evenly and at the same time.
Yes, this is a mega-obvious, but highly underestimated and poorly executed rule. Even in the restaurant kitchen, line chefs have to be checked periodically.
The optimal piece weight is 50-60 g.
Law 3. Marinade is the second 90% success rate.
It softens the meat and gives it its taste and aroma.
Strong acid marinades are based on vinegar and wine. They soften the meat by denaturing the proteins. If you overdo the amount of acid and/or overdo the meat in the marinade, it will become dry, as moisture escapes from the meat during denaturation. + Vinegar nails the taste of meat and adds its own sourness.
Weak acidic marinades are based on fermented dairy products (yogurt, matzoni, kefir). The principle of action is similar to that of strong acids, but the denaturation is slower and more gentle. That is, with such a marinade, there are fewer risks of overexposing meat.
Enzyme marinades work on the basis of enzymes found in fruits such as kiwi, pineapple, and papaya. Enzymes break down the bonds in the muscle fibers and connective tissue, and the meat becomes softer.
but! If you overdo the meat in this marinade, it can turn into porridge.
Onion marinade also works on the basis of enzymes, but its enzymes act much more mildly than in pineapple or kiwi.
Alkaline marinades. They are prepared with the addition of baking soda, which changes the structure of proteins and relaxes them.
A rare bird in our latitudes, it is more often used in Chinese cuisine.
Marinades based on mineral water range from slightly acidic to slightly alkaline. They have an accelerated and complex effect on meat:
CO2 increases permeability, mineral ions promote permeability, softening and swelling, and increase juiciness.
The acidity is weaker than that of vinegar, and with the release of gas it shifts towards an alkaline PH. It does not interrupt the taste of meat.
Onion(enzymes)+salt + mineral water is the most optimal and balanced marinade. Suitable for all types of meat.
Law 4. Never water meat on the grill.
Nothing. No beer, no wine, no leftover marinade. This lowers the temperature of the meat, it needs to heat up again, in the process it loses its juiciness and becomes tougher. And the taste gain from watering is practically zero.
Bring down the flame on the coals with anything, but it should not get on the meat.
The temperature of the meat should change only in one direction – to increase. For the same reason, you need to constantly turn the barbecue so that there is no cooling or reheating on either side.
Law 5. Let the meat rest.
Remove the meat from the grill or grill and loosely cover with pita bread or foil for 7-10 minutes, no more and no less.
During this time:
The temperature inside the pieces equalizes, and the meat finally comes to readiness.,
The muscle fibers relax, and the meat becomes soft from tough and elastic,
the meat juices are redistributed and do not flow out so actively when cutting.
Profit is a softer and more delicate shish kebab.
I've made a super guide for you on how to cook the perfect barbecue. Be sure to watch the video and read the text below. And follow these 5 laws, of course! It will definitely help you cook the best barbecue of your life 🔥🔥🔥 Click to start the video ⬇️⬇️⬇️ View this post on Instagram by Tatiana Nazaruk (@mild_n)…