How to soak a shish kebab from pork? Secrets of tasty meat at the stake

Shish kebab is a special dish, if only becausecooked at the stake, which means that his meal provides a good company, fun and other alcohol. However, in order to make the dish tasty, this entourage is not enough: the "cook", responsible for cooking meat, should know how to soak a shish kebab from pork.

Correctly made marinade - the secret of deliciousdishes. True, you still need to be able to choose the meat itself. But even if you are not lucky enough to buy a delicious neck or shoulder blade, which, according to the "professionals", are best for this dish, do not rush to get upset. Knowing how to soak a shish kebab from pork is right, you can "save" any meat by making a tasty, fried dish from it.

Juiciness is the main parameter by whichdetermine whether the shish kebab failed or not. Of course, if you have sufficiently salted it. First of all, the meat is soaked just to ensure its juiciness. Marinade envelops the pieces of the future shish kebab with a thin film, not allowing its liquid to flow out when it's getting wet over the coals.

But still how to soak a shish kebab from pork,to make it a success? The simplest and, sometimes very important, quick marinade recipe is a finely grated onion, in which soaked pieces of pre-washed, salted and peppered meat are soaked. For 1 kg of pork, no more than 3-4 medium bulbs are required. Meat in this marinade can be left only for 1-1.5 hours in a warm place and immediately begin its preparation at the stake.

And how much to soak the shish kebab from pork in kiwi? Exotic fruit cooks are increasingly used to marinate meat. Kiwi softens pork very well, but in case of its use it is important not to overdo it. One small fruit is enough for marinating a couple of kilograms of meat. The process lasts two to three hours. To press a shish kebab from juice or puree kiwi it is necessary directly before preparation, differently meat risks to collapse.

A recipe for marinade preparation is very popular.shish kebabs based on fermented milk products. How to soak a shish kebab from pork, for example, in kefir? Very simple. A half liter of this drink will be enough for cooking 2 kg of meat. However, in this case, the future shish kebab is best left in the refrigerator for the night (8-10 hours), then it will be juicy enough and soft.

Some cooks prefer to soakpork in alcohol, for example, in beer. It, like carbonated mineral water, due to carbon dioxide, softens meat well. But keep it in this marinade you need at least 8-10 hours. During cooking, the remaining liquid is poured over the shish kebab so that it is not dry.

Recipes of marinades based onred or white wine, mayonnaise, pomegranate and cherry juice, soy sauce and many others. It is important to ensure that the meat is not soaked in the oxidized container, and do not overdo it with spices. In general, according to gourmets, it is difficult to spoil good pork. But if you know how to tasty a shish kebab deliciously, the chances that it will be possible to glory (and with it friendly gatherings near the fire), increase at times.

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