Why experienced cooks sprinkle barbecue coals with salt: not everyone knows about it
There is always something to learn from an experienced barbecue specialist.
Chefs are well aware of the subtleties of working with meat and equipment that ordinary housewives may not know about.
For example, many shashlik makers sprinkle the shashlik coals with salt.
Why do this?
At first glance, it may seem that this is some kind of unnecessary action, the main purpose of which is to complicate as much as possible an already difficult process.
However, this is a very smart move, thanks to which the meat will turn out perfectly and will not burn.
The thing is that regular salt can create a pretty good layer that can protect the coal from dripping fat. Salt can "quench" it, as a result of which no burnt parts will appear on the meat.
Sprinkling salt is fairly easy.
You can take absolutely any salt - the grind does not matter. Apply a thin layer on the coal, wait literally 1-2 minutes and start cooking the shashlik. This will save you from having to put out the emerging flame instead of water.
