The brazier represents a special brazier, big metal capacity on legs with side openings and cuts for skewers. Traditionally on a brazier fry meat shish kebabs and also fish, vegetables and mushrooms.
Instruction
1. Choose the correct brazier. First of all pay attention to metal thickness. The wall of a brazier shouldn't be thinner than 8 mm. Choose a brazier from heat-resistant high-grade metal, otherwise coals will quickly burn through and food will begin to dry from above and to burn from below.
2. Prepare a new brazier for the first cooking. Carefully wipe a bottom and walls with a rag. Put wet paper on a bottom and set fire to it. Cover a brazier. Thus it will be cleaned with steam. Then, after paper will burn down, clean the remains and wipe with fabric.
3. Fill a brazier with firewood. The best grades of wood for cooking — an alder, an oak, an aspen, a grapevine, a maple, a cornel, cherry. Or fill charcoal almost to the middle of walls of a brazier.
4. Sprinkle coal liquid fuel at the rate of 60 ml on 400 g of coal. You hold a large bottle with liquid fuel far from fire. Set fire to coal from below. It is better if it is complex in the form of a pyramid. It is possible to make fire also by means of the special center for coal. It represents a cylinder with openings. If you have no such center, make it of a big can. Cut off a bottom and a cover, in a wall cut out openings. Put the center on a brazier bottom, fill it with paper and coal, and then set fire through an opening. In 10-15 minutes fire will inflame, and the center can be removed.
5. Check temperature before cooking food. Take a hand over the smoldering coals and count how soon to you it will become hot. If the palm doesn't suffer even 1 with, then a temperatra very high, about 350 °C, 2 with — about 280-350 °C, 3 with — 250-280 °C, 4 with — 200-250 °C, 5 with and more — very low temperature, about 150 °C. Cook beef at high temperature, and pork, a bird, fish and vegetables — at average.
6. Reduce temperature if it is higher necessary for frying. Separate for this purpose coals from each other, distribute them on a brazier. Close openings for air supply. For increase in temperature put coals more densely. In case temperature of coals suitable, but fire still burns, extinguish it, having closed all openings and having covered a brazier.
7. Display the prepared products on a lattice or string in the small portions on skewers at small distance from each other. Pieces shouldn't hang down and dangle. Lay skewers on a brazier densely to each other at distance not less than 15 cm over coals. Several times in the course of frying overturn a lattice and skewers. Water pieces with the formed juice, water with a lemon or marinade. You watch that the shish kebab didn't burn and wasn't overdried. Make an incision a piece a little to check its readiness.