Seven actions that will spoil your barbecue

What familiar spices and products spoil the taste of meat, how can you replace vinegar in the marinade, what will happen if you should salt the barbecue and why give the meat to “relax”?

“Paper” found out from the cooks of St. Petersburg restaurants that it is not necessary to do to prepare a barbecue correctly.

You have not defrosted the meat

In no case should you marinate and even cut frozen meat. Otherwise, you will destroy the structure of meat - and it will lose its elasticity.

You bought a ready -made barbecue

Unfortunately, no one can tell you how fresh the meat is in the finished barbecue. So it’s better not to risk. Also, cooks do not recommend buying ready -made mixtures for the marinade - it is better to select the seasoning yourself.

You added vinegar to marinade

Vinegar really helps soften protein fibers, but kills the whole aroma of meat. According to the Su-Chef restaurant "Blok" Evgenia Kochetkov, the habit of making a marinade based on vinegar is a "relic of the past", which was necessary to hide the taste of insufficiently high-quality meat.

Instead of vinegar, cooks are advised to mortgage carbonated water, kefir or olive oil.

You used too much seasoning for marinade

The fewer ingredients in the marinade, the brighter the taste of meat. It is better to use no more than three seasonings. For example, rosemary, basil and pepper - who likes what best. The cooks do not recommend adding dill and garlic, since they interrupt the taste of the dish, but onions are perfect for marinade.

The more tender the meat, the less time it should be pickled. Bird - 30 minutes, beef and lamb - about 4 hours.

You salt the meat before frying

Salt pulls juice from meat, which means that the dish can turn out to be dry. Add salt when the meat is already fried and covered with a crust. Then the salt will enhance the taste, but will not spoil the frying.

You fry meat over open fire

The meat cannot be fried over open fire, it will burn. Wait for the coals to start to smolder.

You served the meat on the table without letting him "relax"

Before serving, the cooks are recommended to let the meat “rest” a little. After intensive heating, meat juices gathered in the center due to chemical reactions of protein, it takes time to distribute throughout the piece. Wait a few minutes, and only then sit down at the table.

For help in the preparation of the “Paper” material, the Hitch and Apres Ski restaurants, Ilya Burnasov, the chef of the Gastronomik restaurant, Anton Isakov, the Su-Chef of the Bloc restaurant Evgeny Kochetkov and the chef of the restaurant “ Banshchiki ” Stanislav Levokhosha restaurant.