There are many tricks and tips associated with the process of preparing shashlik, the authors of which promise that the meat on the coals will turn out incredibly tasty and aromatic.
One of such tricks is using salt to extinguish a fire from dripping fat. The answer to the question of whether salt can effectively perform its functions was shared by chef Yulia Arkhipova , an expert of the online publication BelNovosti.
Why salt doesn't work
The results of chemical analysis indicate that when heated to 800 degrees, table salt (NaCl) simply melts, and at higher temperatures it begins to evaporate.
Therefore, salt cannot be considered an effective means for extinguishing coal fires.
Moreover, when heated, the salt may begin to “shoot” on the coals.
Experiments show that in order to successfully extinguish a fire, you need to pour a whole shovel of salt on it.
Here's the answer to why you shouldn't use salt to put out a fire when cooking shashlik: it's not only ineffective, but also unsafe.
How to put out a fire
Perhaps the most reliable way to extinguish coals that have started to burn under the shashlik is to remove the skewers with meat, stir the coals with a poker and return the shashlik to its place.
Earlier we named 4 products that you shouldn’t eat with eggs.
Expert: Julia Arkhipova
