Shashlik is a dish of Caucasian cuisine, and they say that local cooks do not use vinegar to prepare the marinade..
Moreover, it is believed that if you managed to get good and fresh meat, then only spices and onions are needed..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us which products cannot be used when preparing shashlik, and what can be added instead of vinegar.
Forbidden products
Firstly, it is not recommended to use acidic compositions for marinating meat.
Therefore, the first to exclude are vinegar and lemon, which make the meat tough.
Secondly, you need to forget about ketchup, tomato sauce or paste, as well as mayonnaise.
Thirdly, you should not add cumin to meat from spices, and garlic from vegetables.
Marinade recipe
You will need:
After marinating the meat, leave it for 8-9 hours in a container with a tightly closed lid.
It is equally important to cut the meat for shashlik correctly. The optimal size is no larger than a matchbox, i.e. 3-5 centimeters.
Shashlik is a dish of Caucasian cuisine, and they say that local cooks do not use vinegar to prepare the marinade..
Moreover, it is believed that if you managed to get good and fresh meat, then only spices and onions are needed..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us which products cannot be used when preparing shashlik, and what can be added instead of vinegar.
Forbidden products
Firstly, it is not recommended to use acidic compositions for marinating meat.
Therefore, the first to exclude are vinegar and lemon, which make the meat tough.
Secondly, you need to forget about ketchup, tomato sauce or paste, as well as mayonnaise.
Thirdly, you should not add cumin to meat from spices, and garlic from vegetables.
Marinade recipe
You will need:
After marinating the meat, leave it for 8-9 hours in a container with a tightly closed lid.
It is equally important to cut the meat for shashlik correctly. The optimal size is no larger than a matchbox, i.e. 3-5 centimeters.
Shashlik is a dish of Caucasian cuisine, and they say that local cooks do not use vinegar to prepare the marinade..
Moreover, it is believed that if you managed to get good and fresh meat, then only spices and onions are needed..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us which products cannot be used when preparing shashlik, and what can be added instead of vinegar.
Forbidden products
Firstly, it is not recommended to use acidic compositions for marinating meat.
Therefore, the first to exclude are vinegar and lemon, which make the meat tough.
Secondly, you need to forget about ketchup, tomato sauce or paste, as well as mayonnaise.
Thirdly, you should not add cumin to meat from spices, and garlic from vegetables.
Marinade recipe
You will need:
After marinating the meat, leave it for 8-9 hours in a container with a tightly closed lid.
It is equally important to cut the meat for shashlik correctly. The optimal size is no larger than a matchbox, i.e. 3-5 centimeters.
Shashlik is a dish of Caucasian cuisine, and they say that local cooks do not use vinegar to prepare the marinade..
Moreover, it is believed that if you managed to get good and fresh meat, then only spices and onions are needed..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us which products cannot be used when preparing shashlik, and what can be added instead of vinegar.
Forbidden products
Firstly, it is not recommended to use acidic compositions for marinating meat.
Therefore, the first to exclude are vinegar and lemon, which make the meat tough.
Secondly, you need to forget about ketchup, tomato sauce or paste, as well as mayonnaise.
Thirdly, you should not add cumin to meat from spices, and garlic from vegetables.
Marinade recipe
You will need:
After marinating the meat, leave it for 8-9 hours in a container with a tightly closed lid.
It is equally important to cut the meat for shashlik correctly. The optimal size is no larger than a matchbox, i.e. 3-5 centimeters.
mineral water (table) – 400 ml.
After marinating the meat, leave it for 8-9 hours in a container with a tightly closed lid.
It is equally important to cut the meat for shashlik correctly. The optimal size is no larger than a matchbox, i.e. 3-5 centimeters.
mineral water (table) – 400 ml.
After marinating the meat, leave it for 8-9 hours in a container with a tightly closed lid.
It is equally important to cut the meat for shashlik correctly. The optimal size is no larger than a matchbox, i.e. 3-5 centimeters.
mineral water (table) – 400 ml.
After marinating the meat, you need to leave it for 8-9 hours in a container with a tightly closed lid.
It is equally important to cut the meat for shashlik correctly. The optimal size is no larger than a matchbox, i.e.mineral water (table) – 400 ml.
After marinating the meat, leave it for 8-9 hours in a container with a tightly closed lid.
mineral water (table) – 400 ml.
After marinating the meat,mineral water (table) – 400 ml.
mineral water (table) – 400 ml.
After marinating the meat,you need to leave it for 8-9 hours in a container with a tightly closed lid.
Not less thanIt is important to cut the meat for shashlik correctly. The optimal size is no larger than a matchstickbox, i.e. 3-5 centimeters.
box, i.e. 3-5 centimeters.
box, etc.e. 3-5 centimeters.
