What to do if salted kebab is of interest to everyone who has encountered such a problem. Initially, you need to throw aside the panic and not think about spoiling the main product. This can happen to everyone, and there are many reasons for this. But it is encouraging to understand that there is a way out of any situation, and this is no exception.
Many spices for barbecue contain salt, and if you forget about it, then after frying the meat, nothing can be changed. Therefore, professional chefs advise taking a sample before heat treatment. If an incident occurs, then you can use one of the proposed methods.
Acid use
When the question arises of how to fix salted kebab, the first thing that should come to mind is to use acid. Ordinary vinegar, as well as lemon or apple, will help here. Naturally, the salt will remain in the meat, but these components will give the dish a new shade and can correct the situation.
A feature of the method is that when using acid, the protein fibers become densified. Therefore, in the future, when pickling, they will not miss a large number of spices. After frying, the meat on the surface will be spicy, and inside slightly slightly salted, which eliminates the situation.
Water addition
In the period of spring-summer heat, the question often arises as to what to do if the barbecue is salted. Sometimes the solution to the problem lies on the surface, but few people notice it. So, the most obvious and affordable way to remove excess spices from meat is to rinse it under running water.
It is also worth noting that many housewives prefer to pickle chicken or pork in mineral water. In this case, the product after frying is really juicy and soft, because carbon dioxide softens the fibers. But if there was too much salt, and the barbecue was soaked in mineral water, then you can add some acid.
Fat component
When too many spices have been added to the dish, it may turn out to be too spicy. Often, professionals, when they are asked what to do if the barbecue is salted, they are advised to add a dairy product to the marinade.
It can be milk or sour cream. The creamy taste unambiguously removes the salt and at the same time makes the dish more interesting, shading it. For example, if you use kefir with a high percentage of fat content, then it also contains acid, which also helps in solving the problem.
Note Tips
Of course, it is best to play it safe and avoid barbecue salting. To do this, first of all, you should pay attention to the components of spices and seasonings and, based on this, you need to adjust the recipe. If specific foods, such as capers, are used, they also add salt to the meat.
Probably the most correct, practical and uniquely successful advice in this situation will be doubling the portion. If the meat is too salty, then you should go to the store, buy the same amount of product and pickle together with the first portion, and then the question of what to do if the barbecue is salted will become irrelevant.