The doctor revealed the subtleties that will help make the popular dish safe for health.
Therapist Polina Shubina told us what nuances to pay attention to when preparing shashlik.
Choice of meat
The doctor advises to approach the choice of meat responsibly, reports " Lenta ". If it seems weathered, then it is worth asking to cut it in order to make sure the product is fresh.
It is necessary to pay attention to the fat. If it has turned yellow, it is better to look for another piece of meat. A quality product has a slight smell of fresh meat.
There is another accurate way to determine freshness. Press the meat with your finger. If the product is fresh, the dent disappears almost immediately.
Which meat is better?
According to the therapist, poultry, rabbit and fish shashlik are healthier. The latter variety is suitable for people with gastrointestinal diseases.
Preparation
The doctor noted that the degree of roasting of the meat plays a major role. The doctor pointed out that the appetizing crust is delicious, but poses a health risk. It contains carcinogens that provoke the development of cancer. Therefore, the therapist does not recommend keeping the shashlik on the fire for too long.
