To cook a good kebab, there are many secrets, and almost every lover of this dish has his own little one. But there has always been a debatable question of how much vinegar to add to the barbecue and is it worth it to do at all?
Cooking barbecue can be called an art that requires, if not talent, then at least ability. Although if you follow the most basic requirements, you can successfully cook this dish.
It is clear that the basis of delicious kebab is meat. 80% of success depends on its quality; no seasoning and pickling methods will ever save the meat of an old boar, bull or ram. The easiest option is to use pork. The dish from it is soft, juicy and does not need long pickling. It’s best to buy
fresh meat. Do not take a frozen product or in the form of an already pickled kebab. By the way, vinegar will be added to the last version, but if the meat was frozen (especially frozen), then the kebab vinegar will have to be added. This is necessary to make the meat softer.
For Central Asian and Caucasian barbecue, lamb is traditionally taken, it is its specific aroma and taste that give the national dish distinctive signs. Although today finding good lamb is quite problematic. But you can buy beef (preferably veal) tenderloin on the market - and the result will exceed all your expectations. There are lovers of chicken kebabs, legs or wings are bought for him. Here's the question of how much vinegar to add to the barbecue, one can answer unequivocally - not at all. Lemons and mayonnaise are perfect for tender chicken meat. And, for example, in Africa, local residents prepare this dish from liver. To do this, take the kidneys, heart and liver. Immediately string on skewers, pepper, salt and then immediately grill on charcoal.
How much vinegar to add to the
barbecue? Pickle it or not pickle it? How long should it be in the marinade? Here are some timeless and rather controversial issues. It all depends on meat and on preferences. Someone does not think of a barbecue without hours of vinegar “bath”. Someone can do without a marinade, and if he uses it, then no more than 5 minutes. And that’s exactly how the cooked dish is considered barbecue, and everything else is just fried meat on coals. Probably the truth is that there are dozens of ways to prepare this dish, but each of them will be good in its own way.
Take the classic way of cooking. Cut the meat into slices of 40-50 grams, chop the onion rings, black pepper, salt, sprinkle everything with vinegar, you can add lemon juice. If you took pork, then the dish will be ready for frying in 3 hours. And if it's lamb or beef, then you have to wait 6 hours.
But try to ask a Caucasian about how much vinegar to add to a barbecue? In response, at least you get a puzzled look, since in the Caucasus, vinegar is never used for this dish. There, for barbecue, dry wine, ayran or lemon is taken. They do not cut onions, they press it, squeeze the juice onto a layer of meat. And as seasonings use red pepper, broken (required) bay leaf, sometimes garlic can be added.
In Kyrgyzstan, kebab is pickled in sea buckthorn juice, by the way, such a marinade can save almost any meat. Sea buckthorn gives a gentle taste, softness and delicate aroma to even an old piece of beef. Add onions and spices, as usual, but be sure to put the kebab under oppression.
Those people who do not eat meat, and gourmets in particular, prefer barbecue from noble fish. For this, sturgeon, trout, stellate sturgeon, pink salmon or beluga are taken. Add spices and slash to taste. Someone uses
wine vinegar, someone mayonnaise. A couple of hours marinated - and on the coals.
An excellent kebab is obtained if you pickle it in your own juice. For him, take onions (1: 1 with meat), salt and spices. Chop the onion very finely, you can skip it through a meat grinder. Pour the meat with the resulting gruel and add salt and spices, put under oppression. For lovers of sour taste, lemon is used. After a couple of hours, start frying. As you can see, to prepare such a dish you don’t even have to wonder how much vinegar to add to the barbecue. Someone else takes 1 tablespoon of vegetable oil per 1 kg of meat, it envelops the meat during frying, which gives the dish a special juiciness.