Meat cooked on coals should be juicy and soft, which is why a marinade is used.
Our magazine’s expert Yulia Arkhipova, a fourth-class cook and baker, told us how to make the perfect marinade, as well as which recipes are best left aside for the summer.
To begin with, the cook advised us to forget about marinades based on mayonnaise, sour cream, and other fermented milk products during the hot season.
Bacteria can actively multiply in this environment, which is fraught with food poisoning.
The perfect marinade
This is considered to be the classic recipe for seasoning meat for shashlik, familiar to every Soviet tourist.
For its preparation, use:
So for 750 g of meat you will need 125 ml of mineral water and 1 tbsp. l. vinegar.
Onions, seasonings and spices can be added to taste.
It is recommended to marinate the meat in the evening, so that at least 12 hours pass before cooking.
Earlier we told you what to cook millet porridge on – water or milk.
Meat cooked on coals should be juicy and soft, which is why a marinade is used.
Our magazine’s expert Yulia Arkhipova, a fourth-class cook and baker, told us how to make the perfect marinade, as well as which recipes are best left aside for the summer.
To begin with, the cook advised us to forget about marinades based on mayonnaise, sour cream, and other fermented milk products during the hot season.
Bacteria can actively multiply in this environment, which is fraught with food poisoning.
The perfect marinade
This is considered to be the classic recipe for seasoning meat for shashlik, familiar to every Soviet tourist.
For its preparation, use:
So for 750 g of meat you will need 125 ml of mineral water and 1 tbsp. l. vinegar.
Onions, seasonings and spices can be added to taste.
It is recommended to marinate the meat in the evening, so that at least 12 hours pass before cooking.
Earlier we told you what to cook millet porridge on – water or milk.
Meat cooked on coals should be juicy and soft, which is why a marinade is used.
Our magazine’s expert Yulia Arkhipova, a fourth-class cook and baker, told us how to make the perfect marinade, as well as which recipes are best left aside for the summer.
To begin with, the cook advised us to forget about marinades based on mayonnaise, sour cream, and other fermented milk products during the hot season.
Bacteria can actively multiply in this environment, which is fraught with food poisoning.
The perfect marinade
This is considered to be the classic recipe for seasoning meat for shashlik, familiar to every Soviet tourist.
For its preparation, use:
So for 750 g of meat you will need 125 ml of mineral water and 1 tbsp. l. vinegar.
Onions, seasonings and spices can be added to taste.
It is recommended to marinate the meat in the evening, so that at least 12 hours pass before cooking.
Earlier we told you what to cook millet porridge on – water or milk.
Meat cooked on coals should be juicy and soft, which is why a marinade is used.
Our magazine’s expert Yulia Arkhipova, a fourth-class cook and baker, told us how to make the perfect marinade, as well as which recipes are best left aside for the summer.
To begin with, the cook advised us to forget about marinades based on mayonnaise, sour cream, and other fermented milk products during the hot season.
Bacteria can actively multiply in this environment, which is fraught with food poisoning.
The perfect marinade
This is considered to be the classic recipe for seasoning meat for shashlik, familiar to every Soviet tourist.
For its preparation, use:
So for 750 g of meat you will need 125 ml of mineral water and 1 tbsp
Meat cooked on coals should be juicy and soft, which is why a marinade is used.
Our magazine’s expert Yulia Arkhipova, a fourth-class cook and baker, told us how to make the perfect marinade, as well as which recipes are best left aside for the summer.
To begin with, the cook advised us to forget about marinades based on mayonnaise, sour cream, and other fermented milk products during the hot season.
Bacteria can actively multiply in this environment, which is fraught with food poisoning.
The ideal marinade
This is considered to be the classic recipe for seasoning meat for shashlik, familiar to every Soviet tourist.
Meat cooked on coals should be juicy and soft, which is why a marinade is used.
Our magazine’s expert Yulia Arkhipova, a cook and fourth-class baker, told us how to make the perfect marinade, as well as which recipes are best left aside for the summer.
To begin with, the cook advised us to forget about marinades based on mayonnaise, sour cream, and other fermented milk products during the hot season.
Bacteria can actively multiply in this environment, which can lead to food poisoning.
The perfect marinade
This is considered to be the classic recipe for seasoning meat for shashlik, familiar to every Soviet tourist.
For its preparation, the following is used:
So for 750 g of meat you will need 125 ml of mineral water and 1 tbsp. l. vinegar.
Onions, seasonings and spices can be added to taste.
It is recommended to marinate the meat in the evening, so that at least 12 hours pass before cooking.
Earlier we told you what to cook millet porridge on – water or milk.
