Just one mistake can turn a dinner into a real disaster.
The most popular marinades for shashlik include not only kefir, but also mayonnaise and vinegar.
Some chefs recommend using these products with caution. If you overdo it, the meat will be tough and tasteless.
To prepare an ideal dish, you need to break down protein compounds, muscle fibers, but at the same time preserve maximum moisture in the tissues. Therefore, deviating from the recipe when adding vinegar is fraught with culinary failure.
If you overdo it with this product, there will be excessive destruction of the connections between muscle fibers, a lot of liquid will be lost, and the meat will become dry.
Therefore, marinating in vinegar should not last more than 3 hours. It is better to use the lowest concentration liquid.
The ideal proportion is as follows: no more than 50 ml of vinegar (6%) per 1 kg of meat. If lemon is used, then juice from one fruit is taken per 1 kg. If meat is marinated in mayonnaise, then no more than 200 g is used.
