How to properly salt meat for shashlik: 90% make mistakes
The aroma of tender and juicy shashlik alone whets the appetite.
It is quite easy to prepare the dish, but if you do not know about some tricks, it is also easy to spoil it. For example, many argue about when exactly to add salt.
Experienced cooks who constantly prepare shashlik know that if the meat is used without marinade, it is better to do without salt.
When adding salt, this product releases juice and therefore the shashlik may turn out tough. If desired, you can salt the dish at the end of cooking.
If we are talking about poultry, it is advisable to rub it with salt before frying. As a result, the fibers will be soft and tender.
Lamb is also salted before cooking. But such meat should be marinated beforehand, and salt can be added before skewering.
But if you want the shashlik to cook faster, it is better to marinate it in advance. We are talking about any kind of meat. The marinade already contains salt. In addition, such processing will make the taste more interesting.
