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6 Mistakes That Make Shish Kebab Tough: Many People Make Them
16.05.2023 09:30
It is difficult to find a more popular summer dish than aromatic and tasty shashlik, so many housewives try to pleasantly surprise their family members.
However, you may encounter a very unpleasant surprise if the meat is not quite tender. It will be difficult to enjoy such a treat.
It is extremely disappointing to realize that such an expensive product was spoiled just because of some annoying flaws.
What mistakes lead to tough shashlik
Wrong marinade
It is best to choose a proven marinade recipe that has proven its effectiveness. As a rule, the composition should include any sour product, onions and aromatic spices.
It is absolutely not worth adding salt at this stage, otherwise the meat will be overdried.
Straight from the fridge to the skewer
In hot weather, meat should not be left outdoors for a long time, as it will start to spoil very quickly. But cooking shashlik that was in the refrigerator a few minutes ago is not the best idea.
Therefore, it is wiser to let the meat stand for a while first. After that, you can safely start cooking.
Punctures
When you thread the meat onto a skewer, you should be extremely careful and attentive. If you have improperly threaded the piece, it is not recommended to make another hole in the product.
Otherwise, all the juiciness of the meat will disappear.
Vegetables
Many people like to cook meat with onions, peppers and other vegetables. This idea seems great, as you want to eat a heavy product with a light and tasty side dish.
But vegetables cook much faster than meat. Therefore, such a combination will be a losing one. It is better to cook vegetables on a separate skewer or even serve them as a simple salad.
Fire
You shouldn't fry meat on the fire. Such heat treatment leads to the meat losing all its juice. Therefore, shashlik is cooked exclusively on coals.
Untimely addition of marinade
Many people pour sauce or marinade on shashlik while cooking it, believing that this will give it an interesting flavor and make our shashlik more delicious.
This is a gross mistake.
The marinade will create constant temperature changes, resulting in the dish being dry and not very tasty.
