If your shashlik always turns out tough, you may be doing something wrong.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, spoke about the most common mistakes in preparing shashlik.
The main mistakes in cooking shashlik
The first common mistake is not marinating the meat long enough. It needs to be marinated for at least 12 hours.
If you are short on time, marinate the chicken for at least an hour, the lamb for at least two hours, and the pork for at least 6 hours.
The second mistake is too much acid in the marinade. Although vinegar and lemon juice are important components of the marinade, too much of them can make the meat tough and dry.
Thirdly, do not cook shashlik on high heat and do not overcook it. Turn the meat constantly and remove it from the heat in a timely manner.
Earlier, the expert told how to make universal shortcrust pastry.
Expert: Julia Arkhipova
