picnic - a very popular form of recreation.For citizens it is a rare opportunity to breathe the air, move around and enjoy food cooked over a campfire.One of the constant attributes of suburban outings to the forest or to the country is a barbecue.To make it, you can use any meat: pork, lamb, veal or chicken.Some prefer to cook this dish of fish or seafood, it turns out very tasty, too.
turned to barbecue a success, it must necessarily good pickle.To do this, use a lot of different recipes, each chef even has its own little secrets.If the experience of the preparation of this dish is not present, before marinate the meat for barbecue for the first time, become more familiar with a few classic options.There are, of course, more reliable way to prepare for a picnic.With the current abundance of products on the markets and shops of marinated meat ready for barbecue buy the cellar.But the fact that cooked his own, always turns out delicious, so it is better to not be lazy and do everything for you in advance.
classic recipe for marinating meat for barbecue in vinegar
This method is most suitable for the preparation of pork as beef can be tough, and chicken, on the contrary, are too delicate to be used as concentrated acid.In half a kilogram of meat will need half a glass of purified water and the same amount of apple cider vinegar.You should also take plenty of onions (at least half a kilo), pepper, bay leaf, and salt to taste.If the meat is harsh, you can add a spoonful of mustard.Generally, for barbecue is best to use a neck part of the pig.But the suit and other flesh, but in this case, the finished dish can get dryish.
Before marinating meat for barbecue, you need to cut it into such pieces that are large enough to stay juicy, but not so much that later turned out to be raw.
Onions must be cleaned and cut into rings or, or segments, as appropriate.Then it is mixed with the meat, add salt and distribute it evenly throughout the mass (the main thing is not to overdo it).Marinade prepared separately.The water is combined with vinegar, add the mustard and spices, then pour them meat, stir and put under the yoke of an hour (fit three-liter jar with water).After this time the mixture was stirred (you can also try to whether enough salt, if necessary to add it) and put in a cold for another 3-4 hours, and after you can safely go nature.
How to marinate the meat for a shish kebab in wine
This method of preparation can be used for lamb, beef or pork.On 2 kg of meat takes 5 large onions, half a glass of dry red wine, salt to taste and any spices.Cut the meat and onions as in the previous recipe, they are placed in an enamel saucepan layers, sprinkling with salt each.Then pour the wine and put in a cool place, stirring occasionally.Broil skewers can be 8 hours.It turns out that this method takes longer than the use of vinegar, but the finished dish will be softer and juicier.
How to marinate the meat for a shish kebab in mayonnaise
Generally, real gourmets and connoisseurs of food is strictly not recommended to use similar recipes.Ostensibly mayonnaise destroys the structure of the fibers and makes the dish "cotton".But the effect is felt only after 5-6 hours, and the fry can be had within an hour after the start of cooking.So those who do not have time to complete the marinade can be encouraged simply to salt meat, add spices and mix with mayonnaise.Especially delicious chicken turns.
