In this series of the headings "The Theory of Shish kebab" Stalic Khankishiev talks about how to cook a soft shish kebab. More important than any marinade, it turns out ... CLICK TO READ!
It turns out that for a good, tasty, soft and aromatic kebab, the most important, more important than any "magic" marinade, are three factors:
a) the right choice of meat
b) aging, aging of meat
c) and, finally, the most important thing - proper roasting of meat
This time, Stalic prepares a shashlik from beef, from beef fillet, thin edge, from meat that has matured in an ordinary household refrigerator. How to prepare meat for aging was described in the previous series: • Как правильно МАРИНОВА...
To convincingly prove the validity of the correct roasting of meat, Stalic conducts an experiment that anyone can repeat on their own.
Stalic Khankishiev's KZfaq channel is dedicated to extended versions of the recipes that you could see in the Kazan-Mangal section on the NTV channel, as well as videos filmed specifically for KZfaq - you will not see these videos on the air!
I talk about the preparation of barbecue, pilaf, lagman, shurpa, manti, samsa, lula kebab, kyufta and many other delicious oriental dishes cooked both on live fire - in the country or on a picnic, outside the city, and in an apartment.
The main emphasis in my recipes is on traditional cuisine, but I also respect modern cuisine and periodically publish a video about it.
The main topic of my videos is Uzbek cuisine and Azerbaijani cuisine. But I also really love Korean food, Indian food and Chinese food. European cuisine is certainly not alien to me either. In general, I consider the world of cooking as a whole, I try to consider culinary technologies from a scientific point of view and justify every step I take with physics, chemistry, biology and other sciences.
Join if you want to eat deliciously and get positive emotions along with strong and reliable knowledge of the kitchen!
You can buy my books with an autograph: shop.stalic.ru/knigi-stalika-h...
More recipes can be viewed here: stalic.livejournal.com/
More information in my blog: shop.stalic.ru/blog/
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