Shashlik is a dish that many people associate with picnics.
It's nice to eat a few pieces of tender meat while relaxing in the fresh air.
But sometimes the food turns out to be quite tough and not the most appetizing.
But any gourmet knows: if the shashlik is hard to chew and doesn’t please with its taste, then the meal will be ruined.
How can you avoid this trouble? It is enough to avoid the following mistakes.
Using Vinegar
Vinegar is a popular marinade ingredient. However, experienced cooks do not recommend using this product when preparing shashlik.
The thing is that the vinegar ingredient, contrary to popular belief, does not soften the fibers at all. Quite the opposite.
Therefore, it is better to marinate meat in kefir, onions, tomato juice or mineral water.
Long marinating of meat
It would seem that the longer the meat pieces are marinated, the better. After all, then the product turns out softer.
But we must not forget that excessive looseness is not the best consistency for shashlik. Integrity and pleasant aroma will be clearly lacking.
Therefore, it is desirable that the marinating time does not exceed 120 minutes.
Marinating in the "wrong" container
Copper and aluminum containers are not suitable for the procedure: the meat may turn out less tasty and very tough due to the reaction of the metal with the acidic components of the marinade.
Marinating pieces of meat in a plastic container is also not a good idea: harmful components may get into the product.
But you can use glass bowls. Stainless steel dishes too.
