Cookery / Councils to the mistress

Start to be dismissed on kidney trees, it is audible trills of birds. Spring! We so got tired of winter, a cold, and it is simple from work we wish to relax. Certainly with approach of spring first of all we reflect at once on rest on the nature. Moreover ahead May holidays, than not an occasion to gather the cheerful company and to have a rest on a summer residence, in a grove on бережку lakes or in wood. Probably all are able to fry shish kebabs, but not all know many secrets on their preparation.

According to experts, the best for shish kebabs is fire wood from a grapevine. Further on quality decrease the white acacia, a cornel, a sloe, a beech, an oak will approach. Only deciduous breeds of trees approach. Fire wood is categorically excluded from coniferous breeds with resinous wood, they will give to meat smack, not истребимый any sauces. Criterion of quality - quantity and heat of coals. Fire wood is categorically excluded from trees with poisonous wood (except a beech, its poisons at burning decay), for example a Sophora Japanese. If there is a ready charcoal - safely use it. It as a rule becomes from birch chocks. Criteria are that - fire wood should burn almost бездымно, give a lot of coal with good heat and not to be resinous.

Marinade

Before you will start to string meat slices on a skewer, they need to be pickled competently. But there is no necessity days to hold a shish kebab in marinade, to it will suffice and 3-4 hours. Is better to fill in meat not with vinegar as we have got used, and white dry wine or a lemon juice.

At first meat falls down seasonings (mint, a tarragon, a nutmeg) and salt well approach, then it is for a short while put under oppression and only is then filled in with wine.

The onions cut with large rings, will be very opportunely. Spices - business voluntary. One and pinches of black pepper have enough, another and a bag карри it will be small. Therefore, if you are not assured of the "special" knowledge, buy a mix of spices for a shish kebab.

Skewer

As to a skewer, here council one: it should be factory.

Councils of the skilled

If meat for a shish kebab is, and skewers have forgotten houses - do not grieve. Search for a willow (in Primorski Krai on its river coast grows much) is better - plane from it twigs of the length necessary to you and... String meat. Why a willow? In branches of this tree it is a lot of moisture, and the willow skewer will not be roasted together with meat on fire as it will occur, for example, with a birch or an aspen.

According to our expert, a secret of an ideal shish kebab - not in seasonings and not in culinary изысках, and in hands: at the bad person the standing dish will not turn out. So be good and... Pleasant to you of appetite!

The best brazier for shish kebab preparation is the traditional brazier, but not such on what does shish kebabs a public catering - it very high. The height of a brazier for picnics should be such that meat settled down over coals on 4-5 sm, or even more low. It is better to make a brazier with grid-irons (small) and поддувалом, it will allow to regulate draught depending on a wind and weather in general. In the absence of a brazier it is possible to combine the centre from an improvised nonflammable material - a brick, stones and so forth
Meat and fish which you wish to bake on a spit or a lattice (gridiron), should be fresh. It is necessary to take meat young and juicy. On a lattice it is possible to bake both a chicken, and fish and a cutlet - the main thing that a dish for which you undertook was to you on forces.

That good results have turned out, it is necessary to observe following rules:

* Avoid to prepare shish kebabs from the frozen meat. Frozen meat has also no third of those nutrients which contain in the fresh. As though you neither prepared, nor pickled, beat off, it remains rigid, and if and помягчеет remains insipid
* Avoid to prepare shish kebabs from pair meat, from just hammered animal. From the hulk should flow down blood, meat should lie down, "have a rest" some hours, at last, to be kept waiting.
* The same concerns and game. In ancient managements in general was considered as nasty taste to prepare the hit game earlier, than there will pass two-three days after returning from hunting.
* However is so inadmissible to prepare shish kebabs from stale fish. Just it is necessary to take It of paramount freshness (especially sturgeon breeds) and not to prepare at all from it shish kebabs if there are the slightest suspicions concerning its validity. Especially it concerns the summer period. If so it would be desirable to eat stale fish boil thoroughly it properly in an ear, dip in a pan with spices and at all насаживайте it on a skewer.
* If meat nevertheless примороженное, it not-obhodimo completely to defreeze before to bake, and to allow to it to lie down known time. Sinewy meat does not approach for жарки on a lattice.
* It is necessary to grease a spit or a lattice preliminary with vegetable oil and to heat up the most smaller within 5 minutes. Strong heat pulls together a meat time, and in it juice remains.
* If you bake a chicken entirely on a rotating spit from time to time it is necessary to water it with fat. Drier meat also well preliminary to grease with fat or to wrap up thin slices of bacon. To bake meat or fish so much time follows, how many is specified in the instruction. Otherwise meat will turn out dry.
* Seasonings to meat add. That meat has turned out more juicy while it still warm, over it it is possible to put a butter slice.
* If meat pieces big enough dream-chala them fry at more heat that a time, and after they will fry were closed (salt to taste of all parties), continue at lower temperature.
* In time жарки meat it is necessary to observe constantly of a spit or a lattice and not to distract on any actions. If you undertook to prepare, it is necessary to suffer both a caustic smoke, and infernal heat - to spoil a shish kebab very easily - to turn away for a minute enough.
* Preparing for a barbecue, meat should be overturned by means of two spoons, special nippers or a shovel, instead of a plug that juice did not follow from it.
* Under an electric lattice or a spit it is necessary to put a vessel where would flow down juice. After meat is ready, it is possible to merge, fill juice and then to water with it meat. The meat prepared on a lattice, never submit with dense sauce. The most suitable sauces for a barbecue - the juice formed at жарке of meat, mayonnaise, mustard, ketchup.
* The meat prepared on a lattice, it is possible to eat at once, a current as after additional heating it loses the specific taste.
* After each use the spit and a lattice should be cleaned carefully as the small slices of the meat which has stuck to a lattice or a spit, burn slightly and impact to meat unpleasant relish.
* The salted pork fat or bacon - to cut off a thin skin and to fry within 3-5 minutes only on the one hand.
* The ham - to fry for 3-4 minutes from each party, then temperature to reduce and take for 5-6 minutes from each party.
* Sausages - to remove a cellophane cover, to pin a plug in several places, to grease with sunflower-seed oil or the kindled butter and to fry at strong temperature of 4-5 minutes, and from time to time to overturn. Then within 5-6 minutes to fry at lower temperature.
* Beefsteak (one and a half centimetre in the thickness) - to smear with the kindled butter. To fry at strong temperature for 2-3 minutes from each party then temperature to lower. If you want, that meat remains pink in the middle, it should be baked for 2 minutes from each party. If you wish, that the beefsteak средне has been fried, fry it for 2-3 minutes from each party at a strong mode and for 4-5 minutes at weaker. For a well-done beefsteak it is required to fry it on 2-3 mi-nuty at a strong mode and from six till 10 minutes at weaker.
* Ягнячьи (mutton) cutlets or chops - to smear with the kindled butter, to fry for 3-4 minutes from each party at a heat and 8 minutes from each party at lower temperature.
* Pork chops of a cutlet - fat to cut off (at will), to grease with their kindled butter, to fry for 5 minutes from each party at a heat and for 10 15 minutes at lower.
* Liver - to smooth out from proveins and films and to cut off firmer places, to grease with the kindled butter, to fry within 2-3 minutes from each party on a lattice at a strong mode and for 2-3 minutes - at weaker.
* The chicken - to take more preferable for жарки than a broiler. If you use a spit - a chicken bake entirely, and if a lattice it can be cut half-and-half or on four parts. Meat of a chicken or whole тушку to grease with the kindled oil and to rub with seasonings, to fry within 4-5 minutes from each party, to reduce temperature and to continue even 15-20 minutes while the chicken will not get golden colour and not пропечется as follows.
* Fish. If thin, them it is necessary to fry pieces of fish within 2-5 minutes, not overturning. If pieces of fish thicker, - them fry from 8 till 10 minutes, and overturn on the one hand on another and grease with the kindled butter. Fish on a barbecue - to smear fish with the vegetative or kindled butter and сбрызнуть a lemon juice then to turn in a foil.

The first way

This name originates from an unapproachable Turkish fortress to a Penalty taken by Russian armies in the Crimean war. Since then the shish kebab becomes a fashionable dish in Petersburg ресторациях. Till that time game on a spit preferred to fry wrapped up in a dense paper.
Nephritic part of mutton to wash, smooth out, having cut off sinews to make cuts that during time жаренья pieces of mutton did not pull together, and to cut on one piece (250) for the portion. Kidneys also to wash and cut half-and-half. Prepared mutton and kidneys to combine in ware, to salt, strew the pepper small cut by an onions and greens of parsley, сбрызнуть vinegar or a lemon juice, and in that a kind to leave at 2-3 o'clock for pickling. Before жареньем each piece of mutton to put on a metal spit, having added from both parties of a piece on половинке kidneys and to fry over coals without a flame. During time жаренья a spit it is necessary повертывать that mutton was in regular intervals fried. In the absence of a brazier the shish kebab can be fried on a frying pan. A ready shish kebab to remove from a spit and to submit the whole piece together with kidneys, having put on a plate a lemon slice. From above a shish kebab to strew a green onions and parsley greens. Separately to submit sauce "Ketchup", "Кубанский* or other sharp tomato sauce.
On 500 г mutton - 2 kidneys, 1 head of onions, 100 г a green bunch, 1 table spoon of vinegar, 1/2 lemons.

The second way

Meat to cut large pieces (on one for the portion) and to pickle, as for a shish kebab on-kavkazski. Marinaded meat to put on on шпажку, from one end to put on the mutton kidney cleared of a film, and from another - a medium-sized tomato. To grease meat baked курдючным with fat and to fry over coals or in an electrogrill. At giving a fried shish kebab, a kidney and a tomato to remove with шпажки, to lay on a dish and to garnish rings of crude onions, lemon segments, green onions and веленью parsley. Separately to submit sauce ткемали and a fresh or dried ground barberry.
Mutton - 1500 г, onions for pickling - 2 pieces, kidneys and tomatoes - on 1 piece, fat mutton - 50 г, a bunch napiform and green for a garnish - on 1/2 bunches, a lemon 1/2 pieces, a barberry dried - 20 г, sauce ткемали - 50 г, greens, salt, pepper black ground.

The third way (marinade on vodka)

The pulp of fat mutton (hind leg) to cut pieces in diameter of 100 150 mm and thickness of 30-40 mm, to salt, strew the pepper, small cut greens and an onions, to combine in not oxidised ware, to water with vinegar, cognac or vodka, to mix, condense and leave at 6-8 o'clock on a cold. Then mutton pieces to string on шпажку alternately with chunks crude курдючного fat and to fry on a spit, periodically повертывая. When meat will be fried on depth about 8-10 sm, a sharp knife to cut off from it the thin slices, the remained meat to continue to fry, then again to cut off and so until all meat will not fry. At giving meat slices to put on a dish and to garnish the chopped napiform and green onions, tomatoes and branches of greens of parsley and a coriander. We warn the future cooks - "кебабчи" - if you do marinade of wine. That do not add there some vinegar, and pour alcohol - do not splash lemon sauce. Meat loves any one marinade, but not all together. Mutton - 240 г, fat курдючное - 50 г, onions napiform - 50 г, vodka or cognac-10 г, vinegar 3 %-s' - 3 г, pepper red ground, greens fresh - 20 г, salt.

For this shish kebab it is better to use meat young кабанчика at the age of no more year.

Meat should be not ice-cream. On freshness degree it is possible to judge, having pressed on meat - the formed pole should be levelled by a finger quickly. Is better the pork side, that party of the hulk which at разрубе remained with a backbone, with removed thin both thick edges and the ends of edges will approach. From the remained we cut off fat (not completely and if свинка was not so fat that it is possible and not to cut off, only to remove a skin, here also taste business). The rest it is cut along an edge, receiving pieces of the crescent form in weight nearby the kg floor, thus from a vertebra at correct разрубе still has two awned shoots - what for, it will be clear later. On an extreme case any fleshy part which we cut pieces on 150 200 grammes will fit both a cutting, and a steak (a nephritic part), on an extreme case. The most important thing - meat should be light. Dark meat will be dry and rigid.
To prepare the same as a shish kebab on-kavkazski. To submit with friable boiled rice and the roasted onions or without rice with crude napiform and green onions, tomatoes and a lemon.
Pork - 1500, vinegar 3 %-s' - 50 г, onions napiform and green - 3 pieces, fat pork - 50 г, a garnish
- 150 г, salt, pepper red ground, greens.

RECIPES OF TASTY SHISH KEBABS

SHISH KEBAB MARINADED WITH ADDITION OF DRIED FRUITS

Meat of 3-4 kg.,
Onions of 2 kg.,
Dried fruits beyond all bounds,
Wine a white dry 1 bottle,
Vinegar apple 1/2 glasses,
Spices,
Salt.

Pork or mutton to cut. In the big pan to put a meat layer, to salt, pepper, sprinkle a little vinegar (apple) and white wine, to put some kernels of pepper, a bay leaf and гвоздичку. Then to put a layer of dried fruits - raisin, dried apricots, a fig (preliminary dried fruits it is better отмочить than minutes 20 in boiled water). A following layer to fill onions and once again to sprinkle a little wine and vinegar. Properly to stamp. Then the following layer, etc., etc. On last layer of onions do not regret some salt and wine. All it to put for the night (or a minimum at 4 o'clock) under oppression.

SHISH KEBAB PORK WITH BEER

On 1 kg of pork,
Onions,
Juice of 1 pomegranate,
1 бытылка beer,
чабрец,
Salt,
Pepper

The kg of pork to cut cubes in 2,5 sm in the thickness. In a pan to lay a meat layer, to salt, pepper, cover the onions cut by rings. To alternate: a meat layer — onions layer. From above to strew dried чабрецом and to water with juice of one pomegranate. Then to fill in all with a bottle of light beer and to close at three o'clock a cover, having put in a cold place. Then to string on thin skewers.

SHISH KEBAB УЛЕТНЫЙ