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Shashlyk season comes.

If you are still inexperienced in this case but want to delight yourself and your loved ones with a tasty and juicy barbecue in the wild, be aware of the advice of experienced chefs. The first thing to start a kebab is fresh, high quality meat. Agree if, in the gender selection step, discomfort occurs, everything goes down the drain. There is no great science in choosing the right meat for kebabs. Just be aware of such features as: color, surface, moisture, odor, fat, elasticity. Let's sort everything in order.

Colour

Fresh beef is a bright red color, pork is pink, veal is also pink, but more tender, fresh lamb resembles beef in color, but a darker shade.

surface

Pinkish dried crust is allowed on meat, but on the surface of the piece there should be no stains or other defects.

humidity

Attach to the piece of meat palm. If the meat is fresh, the palm remains almost dry.

The smell

An unpleasant smell is a bright signal that the meat is outdated. Chefs have a famous meat freshness test. You must pierce the piece with a heated knife and smell the cutter.

Cool

The fat on the meat must be white and on the lamb – pale cream color.

elasticity

Push down on the piece. Fresh meat is elastic and the place you pressed is quickly smoothed.

Photo: Pixabay

kebab meat tips



Chief editor of the blogJosh.