In the summer we often leave on the nature and we fry a shish kebab or meat on a lattice. It would seem, well can be simpler. However, correctly made steak is present performing culinary art. And how to make it it is correct, you learn from this article.
1. First of all we will talk about firewood. The grapevine, a birch and cherry will approach any meat, and here the fir-tree, a pine, a cedar, a fir, an elm, a poplar, an acacia, an aspen, an ash-tree, a willow, an alder, a rowan will spoil taste and aroma. Charcoal of a dish doesn't change therefore for aroma to it it is possible to throw:
the oak is for beef and pork;
linden - for beef, pork, mutton, veal; a maple - for pork and a bird; an apple-tree - for veal, a bird, pork and beef; pear - for veal and beef; to discharge - for a bird, veal and and beef.
2. Choice and preparation of meat. Now we will talk directly about a product. The most tasty shish kebab will turn out also young and low-fat meat. However, strongly dry you shouldn't take too. It is better to stop on ""golden mean"": choose meat with small fat layers. Optimum thickness of a piece: 3 - 5 cm. The meat cut thus will manage to be fried thoroughly and not to burn down well. It is better to cut off fat on edge of meat, but to leave small, literally a centimetric fringing. It will turn into a crisp in the course of preparation. If you cook beefsteak, then you remember that between fat and meat there passes the film which when frying is pulled together. It should be made an incision through each 3 cm: so the piece won't get out of a shape. Don't forget to make also on large steaks cuts for the best pro-frying. And never send steaks to a grill directly from the fridge! Otherwise they will burn, but won't be fried thoroughly. Let's them heat up to room temperature.
3. We prepare a brazier. Except fruit, it is necessary to remove bark from all trees: it strongly smokes. We take firewood one size that they burned through at the same time and the heat turned out equal. We kindle fire not later, than for half an hour to laying of meat: the brazier has to get warm. The lattice also should be calcinated. And here, the last tongues of flame disappeared, coals became covered by a thin layer of ashes. It is possible to put meat. However previously we define readiness of a grill. We put a hand over a grill so how many it will sustain, depends that will go to a lattice: 2 - 3 seconds: we send beefsteaks; 4 - 5 seconds: time of chicken and shish kebab; 6 - 8 seconds: optimum for fish steaks and sausages; 9 - 10 seconds: fish entirely; 11 - 14 seconds: we spread vegetables and/or fruit.
4. Frying of meat. All preparations are finished, about the most important now: about frying. Don't spread steaks too close: otherwise receive a stewed meat instead of fried. The pieces are thinner, the closer to coals - remember this rule, and meat will turn out ruddy and juicy. You shouldn't spray marinade on meat! Optimal variant: smear it a brush - and the heat remains equal, and steaks leave more fragrant. If you want to receive steaks ""in a section"", then when traces from a lattice appear, just develop meat by 90 degrees and take a little more. We make the same and on the other hand. By the way, having increased a corner to 110 degrees you receive rhombuses. We overturn meat only 1 time - otherwise it will lose all juice. Shortly before readiness throw a few fragrant herbs on coals: the dish will play all shades of taste! Well and at last we define readiness: for beef and pork: we do a cut. If we see red droplets - beefsteak is fried poorly thoroughly; pink speak about average extent of pro-frying; white - that meat is fried thoroughly well. for a bird and mutton there is other method: it is necessary to take meat fingers. If it elastic and firm - is ready! If soft - has to be taken on a lattice.
Now you know all secrets of good steak on a grill, so, it is a high time to be supported, isn't it? Pleasant rest in the good company!