There are many tricks and tips associated with the process of cooking shashlik, the authors of which promise that the meat on the coals will turn out incredibly tasty and aromatic..
One of these tricks is using salt to extinguish the fire from dripping fat. The answer to the question of whether salt can effectively perform the functions assigned to it was shared by Yulia Arkhipova, an expert of the online publication ‘BelNovosti’, a chef.
Why salt doesn’t work
The results of chemical analysis indicate that when heated to 800 degrees, table salt (NaCl) simply melts, and at higher temperatures it begins to evaporate.
Therefore, salt cannot be called an effective means for extinguishing a flame on coals.
Moreover, when heated, salt can begin to ‘shoot’ on the coals.
Experiments show that in order to successfully extinguish a fire, you need to pour a whole shovel of salt on it.
Here is the answer to why you shouldn’t use salt to extinguish a fire when cooking shashlik: it is not only ineffective, but also unsafe.
How to extinguish a fire
Perhaps the most reliable way to extinguish coals that have started to burn under a shashlik is to remove the skewers with meat, stir the coals with a poker and return the shashlik to its place.
Earlier, we named 4 products that should not be eaten with eggs.
