The choice of meat for a shish kebab completely depends on the cook's compounding. So it turned out that how many is fans of this dish, also unique recipes for preparation of the "correct" shish kebab meet so much.
In a question what meat is better for a shish kebab, all agree only on one – it meat has to be fresh. Each piece has to differ in elasticity, and on it should not be observed any foreign liquids and blood. Smell meat – its smell should not cause in you any suspicions. Pay attention that these products were damp, and its juice differed in transparency. If meat does not meet at least one specified requirement, it is already an occasion to prick up the ears.
The best meat for a shish kebab is that which quality does not cause concerns.
The choice between the steam rooms cooled and frozen by meat
Only units of people, arguing on what meat it is better to take on a shish kebab touch upon a subject how many and as it has to be stored.
Fresh-killed meat calls if there did not pass three more hours after an animal face. People try to buy such meat, it is the freshest. It is a widespread mistake – in a shish kebab such meat will be extremely tough.
For a shish kebab it is necessary to stop on the cooled meat which temperature condition was in borders from zero to four degrees. It is difficult to overestimate taste of such product.
As for, the frozen meat, it can be used only if it is its first freezing.
To check quantity a meat frost, touch it. If it under a finger changed color, then everything is all right and if did not change, then it is better to avoid purchase of these products. When choosing meat you should not hurry as tastes of your future dish will depend on it.
What meat of pork it is better to take on a shish kebab?
Most of people prefers a shish kebab from pork. For this business it should not be fat. Traditionally, for this dish choose osheek. In not cut hulk he settles down near the ridge about a neck. With such meat you is guaranteed receive a soft and sleepy shish kebab.
Also other parts of pork are good, but there is a question of that how many it is necessary to pickle it. So, the more tough meat, the it is longer necessary to keep it in marinade. In this thesis, however, there is an exception that it is not necessary to take a part of ink from a back part of a pig as as a result receive a rigid and dry dish.
What meat is better for beef shish kebab?
If it is wrong to prepare a beef shish kebab, then because of rigidity you will not be able just to bite off it. Beef demands especially long pickling. Some cooks use for this purpose even sparkling water.
As for, the choice of parts of a body, stop the choice on fillet or brisket. If offer you hulk of a hind leg, then it is necessary to use only its internal part.
At a wide choice of meat it is the best of all to stop the choice on veal.
Shish kebab from mutton
In disputes of what meat it is better to do shish kebabs, the people often forget that it still can be cooked from mutton. From mutton meat earlier only also cooked this dish.
For a shish kebab always tried to select the most gentle meat of a young lamb aged up to several months. Generally pulp is got from hind legs, by briskets, cuttings.
It is necessary to know also that the shish kebab from mutton meat should try to be eaten at once and without the rest as mutton has property very quickly to cool down and then will become already tasteless.
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