Any cook knows the main rule: the final quality of shashlik depends not only on the meat and cooking technology, but also on the marinade..
A good marinade will make the meat softer, more tender, juicy and flavorful..
A poor-quality marinade, on the contrary, can make the shashlik practically inedible, warns our magazine’s culinary expert, chef Yulia Arkhipova.
The use of vinegar in the preparation of a popular meat dish deserves a separate topic. It has been used for marinade since Soviet times.
Is it worth adding vinegar to the marinade for shashlik?
If we touch on culinary history, then in Soviet times there were no alternative options. Therefore, cooks and housewives used vinegar for the marinade only because there were practically no other ways to soften meat.
Modern chefs recommend not adding vinegar. This component can make even expensive and high-quality meat dry.
It should be replaced with wine or soy sauce. These marinade ingredients will only make the shashlik better.
Any cook knows the main rule: the final quality of shashlik depends not only on the meat and cooking technology, but also on the marinade..
A good marinade will make the meat softer, more tender, juicy and flavorful..
A poor-quality marinade, on the contrary, can make the shashlik practically inedible, warns our magazine’s culinary expert, chef Yulia Arkhipova.
The use of vinegar in the preparation of a popular meat dish deserves a separate topic. It has been used for marinade since Soviet times.
Is it worth adding vinegar to the marinade for shashlik?
If we touch on culinary history, then in Soviet times there were no alternative options. Therefore, cooks and housewives used vinegar for the marinade only because there were practically no other ways to soften meat.
Modern chefs recommend not adding vinegar. This component can make even expensive and high-quality meat dry.
It should be replaced with wine or soy sauce. These marinade ingredients will only make the shashlik better.
Any cook knows the main rule: the final quality of shashlik depends not only on the meat and cooking technology, but also on the marinade..
A good marinade will make the meat softer, more tender, juicy and flavorful..
A poor-quality marinade, on the contrary, can make the shashlik practically inedible, warns our magazine’s culinary expert, chef Yulia Arkhipova.
The use of vinegar in the preparation of a popular meat dish deserves a separate topic. It has been used for marinade since Soviet times.
Is it worth adding vinegar to the marinade for shashlik?
If we touch on culinary history, then in Soviet times there were no alternative options. Therefore, cooks and housewives used vinegar for the marinade only because there were practically no other ways to soften meat.
Modern chefs recommend not adding vinegar. This component can make even expensive and high-quality meat dry.
It should be replaced with wine or soy sauce. These marinade ingredients will only make the shashlik better.
Any cook knows the main rule: the final quality of shashlik depends not only on the meat and cooking technology, but also on the marinade..
A good marinade will make the meat softer, more tender, juicy and flavorful..
A poor-quality marinade, on the contrary, can make the shashlik practically inedible, warns our magazine’s culinary expert, chef Yulia Arkhipova.
The use of vinegar in the preparation of a popular meat dish deserves a separate topic. It has been used for marinade since Soviet times.
Is it worth adding vinegar to the marinade for shashlik?
If we touch on culinary history, then in Soviet times there were no alternative options. Therefore, cooks and housewives used vinegar for marinade only because there were practically no other ways to tenderize meat.
Any cook knows the main rule: the final quality of shashlik depends not only on the meat and cooking technology, but also on the marinade..
A good marinade will make the meat softer, more tender, juicy and flavorful..
A poor-quality marinade, on the contrary, can make the shashlik practically inedible, warns our magazine’s culinary expert, chef Yulia Arkhipova.
The use of vinegar in the preparation of a popular meat dish deserves a separate topic. It has been used for marinade since Soviet times.
Is it worth adding vinegar to the marinade for shashlik?
Any cook knows the main rule: the final quality of shashlik depends not only on the meat and cooking technology, but also on the marinade..
A good marinade will make the meat softer, more tender, juicy and aromatic..
A poor-quality marinade, on the contrary, can make the shashlik practically inedible, warns our magazine’s culinary expert, chef Yulia Arkhipova.
The use of vinegar in the preparation of a popular meat dish deserves a separate topic. It has been used for marinade since Soviet times.
Is it worth adding vinegar to the marinade for shashlik?
If we touch on culinary history, then in Soviet times there were no alternative options. Therefore, cooks and housewives used vinegar for marinade only because there were practically no other ways to tenderize meat.
Modern chefs recommend not adding vinegar. This component can make even expensive and high-quality meat dry.
It should be replaced with wine or soy sauce. These marinade ingredients will only make the shashlik better.
