Meat cooked on coals should be juicy and tender, for which a marinade is used.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to prepare the perfect marinade, as well as which recipes are best left aside for the summer.
To begin with, the chef advised to forget about marinades based on mayonnaise, sour cream and other fermented milk products during the hot season.
Bacteria can actively multiply in this environment, which can lead to food poisoning.
The perfect marinade
This is considered to be the classic recipe for seasoning meat for shashlik, familiar to every Soviet tourist.
To prepare it, use:
- vinegar;
- bay leaf;
- black pepper;
- peppercorns;
- salt;
- mineral water.
So, for 750 g of meat you will need 125 ml of mineral water and 1 tbsp of vinegar.
Onions, seasonings and spices can be added to taste.
It is recommended to marinate the meat in the evening, so that at least 12 hours pass before cooking.
Earlier we talked about what to cook millet porridge in – water or milk .
Expert: Julia Arkhipova
