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"The production of sophisticated dishes, of course, requires specific knowledge, but a good roast or steak is not as complicated as it may seem, and it does not require sophisticated barbers with tobacco, In addition, these functions do not necessarily achieve good results, because the cooking process is a person and not a cooking tool, "says R. Janonis, in a report by Lidl Lietuva, presenting several recommendations for beginner grids
The most important thing is not to overcook
The most important rule is to make the roast juicy – not too much cook it. "Everyone is afraid that the meat is green, so it will last as long as possible. However, cooked meat begins to dry and harden quickly. Recently, for culinary photography, I cooked shashlik from one of them for marinated meat. They were surprised that they never cook so tasty. The secret was simple – I did not cook them, "says the chef
According to R. Janon, do not be afraid that the meat is a little green. "In general, any meat can be eaten raw.For well-cooked meat, but not overcooked, it's easy to break it and check it – just enough meat turns brown inside the roast, you can feed a steak, says R. Janonis
2. For the beginner – with fat
The second secret is the right choice of meat. If you want it to be juicy and sweet, especially if you are a less experienced baker, it should be with droplets.
"The nipple is a great choice for beginners because it's soft and with droplets beautifully flakes.If you prepare lean meat, keep in mind that cooking time needs to be short, otherwise the steak will be fresh.These skills would already require more, "says the chef.
3. Marinating tricks
Shashlik or ready-to-use steak – a practical solution for barbeque makers Another level of excellence is marinating the meat itself. "Much of what the word" marinated "scares is apparently a complicated process. But in our supermarkets there is enough good meat, you can even buy already cut, and spicy seasoned before cooking. Enough salt, pepper, lemon juice, parsley and everything. The meat itself has a taste – it does not need to "kill" it. In addition, the aroma brings a smoke, "says R. Janonis
There are different types of meats: on the barbecue, it is easy to prepare a chicken bad or wings, a pork neck or a loin
© Company archive
What's important to know about the intelligent pickle alone? When pouring meat into spices, it is advisable to memorize it to make it softer. Another secret is to cut a little pineapple or rock. "These fruits have materials that soften the meat.But you have to be careful with them – add it just before cooking.After leaving the stomach for a while, it is possible to go out," said the chef. .
4. 5-second test
The most difficult part of cooking on embers is the choice of a suitable heat. If the coals are too hot, the meat will soon begin to moan, if it is too cold – the meat does not cook, but will cook. R. Janoni advises you to choose a temperature so that you can keep your hand above the coals at the height of the meat for about 5 seconds, but you do not need to be distracted by the heat as soon as possible.
5. Appropriate heat
R. According to Janonio, there is no big difference on which to cook, it is more important to choose the right heat. According to the chef, gas barbecues are unnecessarily underrated in Lithuania – an excellent choice for those who have a small terrace, which are not very often used for grilling and who want the smoke and smoke as clean as possible .
When preparing for coals, it is best to turn deciduous. Traditionally preferred birch wood in Lithuania, you need to peel the bark because it contains a lot of resins.
© The Archives of the Society
6. Comfortable Tools
One of the things that could spoil the mood of fans of the grill party is the inappropriate or misplaced tools. If the meat to be cooked on the grill is smoked on the brooch, it is possible that the part closest to the bedroom is closer to the porch, while the other will not get enough heat. Very good for cooking fish or vegetables: just put it on a mat and cook it without fear of getting out of the grill, "says R. Janonis
R. Jannon's Steak Recipe [19659025] Let pepper, salt, parsley and meat taste well.
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