The Bolsheviks were very cunning, when May Day came up. Throw the only people the idea that you can go on nature, and then even if leaflets read – all will go with joy. Let's take, and we go – time to cook barbecue. This dish, as is known, prevalent in almost all mountainous and pastoral narodnostey.Kuski meat, mostly clippings, or lumbar (kidney) pieces strung on a skewer and roasted over the coals or grill. Somatic Experiencing: the source for more info. How many recipes kebab knows every one of us? One? Well, maybe 2 or 3 and yet there are hundreds of recipes for kebabs of various cuisines of the world. Say more – even the most ordinary, traditional barbecue must also be able to correctly prigotovit.Krome addition, the open fire – on the grill, barbecue grill – cook not just barbecue, but also a countless number of tasty and appetizing dishes of meat, fish, seafood, vegetables and even fruit.
General rules for cooking kebabs: Choose fresh, young, fresh meat and fish for cooking kebabs. The meat had just slaughtered a large animal is not suitable for human consumption. It should 'rest' for several hours, the blood must be completely drained. (The same applies to game). With fish doing the opposite.
Prepare all meals (not just the barbecue) of fresh fish. It is not recommended to fry or bake frozen myaso.Predvaritelno fully defrost it and leave it for a while .Posle this marinate it. If you bake the chicken entirely on a rotating spit, from time to time it should baste. If you cook the barbecue, do not turn the meat with a fork, it can pierce the meat, the juice spilled, and the meat will become dry. Ment right to use grilled meat, as after cooling the fat on it freezes, and after reheating the meat becomes less tasty.