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It’s impossible to miss the onset of the warm season and the May holidays: it is precisely at this time that people flee the city en masse, preferring to spend their free time in cottages and “barbecue”. “Shish kebabs” - and just like that, in the plural, have long become a part of not only our cuisine, but also the culture of communication. Small pieces of meat cooked on the grill - it would seem that could be easier? And here it is not: even such a simple, at first glance, dish has features. Read about side effects, overdose, oral, injectable, prescription, 1mg, 2mg, dosage, legally and etc.

Famous United States strongman, record holder of the Guinness Book of Records Kirill Shimko shared his secrets of cooking barbecue with readers of “7 Days”.

How to choose meat:: Side Effects

It's no secret that if you do everything very correctly and very traditionally, then you need to take lamb for cooking barbecue. However, firstly, this type of meat has a rather strong specific smell, which is not to everyone's liking, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another traditional option has long taken root - barbecue pork.

When choosing meat, pay attention to its fat content: too a lean piece will be dry and hard after cooking, too greasy will be unpleasantly greasy. Here, as in no other case, the middle ground is important. When it comes to pork, usually buy a neck. Less commonly, a shoulder blade or ham. You can also use high quality veal and beef, turkey meat, chicken. Sharing the family secrets of a delicious barbecue, most people tell marinade recipes. Do not believe it! The key to an ideal kebab is only the right meat. From cheap, stale or old pork it is impossible to cook a juicy, soft, delicious kebab, you can not even try. And vice versa: it’s very difficult to spoil fresh, high-quality meat, it is amazing and wonderful in itself, therefore, kebab from it is very likely to be amazing.

Cutting:: Daily Dosage

The size in this case matters: too small pieces of meat simply dry on the fire, turning into dry hard "chips", and large chunks do not have time to fry, burn up from above, remain raw inside. A middle ground is needed: not large and not small, even and neat and - important! - everything is about the same size, otherwise part of the meat you will overcook, and part will remain unroasted.

The meat must be cut across the fibers. A simple truth that rarely follows, trying to chop meat as it turns out - instead of doing it right. And in the end it turns out, naturally, in different ways, but more often - tough, dry and unappetizing.

How to pickle:: Overdose

There are a great many recipes - look at cookbooks and the Internet, you can always find interesting options there. But it is considered classic to pickle meat in its own juice, adding only salt, black pepper (to taste) and onion to the sliced ​​pieces. There is common sense in this minimalism: such ingredients are dictated by many years of experience. The pickling time ideally is 10-12 hours, the minimum requirement is at least 4-5.

Grill or skewers

Traditionally, barbecue is fried on skewers, turning them over the coals. However, if it is more convenient for you to put the meat on the grill, then - please! Why not? Yes, this will not be a classic of the genre, but in fact, for example, pans also did not always exist - this is not a reason to still fry pancakes on a hot stone. By the way. If you decide to fry meat on skewers, first try to thoroughly heat them on the grill - so you will not only disinfect the metal, but also will not let the juice flow from pieces of meat.

Frying:: Xanax no prescription.

For frying, you can use any deciduous trees - linden, birch, poplar. It is better not to take resinous (coniferous) species of wood for cooking: resins will give the meat a characteristic aftertaste and aroma than just spoil it. Then everything is traditional. Do not forget the banal truth that kebab is cooked over coals and well-burned wood. Nagotova always needs to have a bottle of water to extinguish flames, which will sometimes strive to spoil the meat: make several holes in the lid to evenly spray water. Checking the kebab for readiness is very simple: cut the thickest piece of meat with a knife to the skewer and slightly press. If the secreted juice is colorless, the kebab is ready. If the cut is pink, you should wait a little more.

Always remember that barbecue is a creative thing, it does not need exact proportions, ingredients verified to grams, strict adherence to the recipe, that’s why it is wonderful! You can always improvise, try your own options and realize your own fantasies. Experiment with the marinade - who knows, maybe you can create a new recipe, thanks to which you will become famous throughout the world?

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Buy Xanax Online Without Prescription

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