History of the shish kebab From this article you will hear, from what possible prepare the shish kebab, as his it is correct to fry, as well as some secrets of the preparation this guard;keep. History of the arising the shish kebab The Native land this guard;keep is an Orient Iran, Iraq, Lebanon, Kavkaz. Search for the country, where for the first time appeared the shish kebab, senselessly. Else ancient people, having learned;learnted to gain the fire, with pleasure ated meat, prepared on campfires. A Hundreds of the ages after on ramrod from fusil and harquebuses fried olden days meat huntsmans and soldiers. Can, exactly due to east tradition of the preparation of meat, this dish and was got such aromatic and juicy. Presently, the shish kebab name practically any meat, prepared on углях. But after all shish kebab this not simply roasted meat, this whole ritual with their own rule and prohibition. Apropos, word shish kebab itself in russian language turned out to be and completely accidentally. This distorted crimean-tatar word fig broach, shish kebab something on broach. In Russia such meat named twisted turned over on broach. In Armenii shish kebab name khorovatz, but in Azerbaijan kebab, in Turcii fig-kebab. Kebab this something like chops, with big amount of spearmint. The Whole this mass is strung on wooden sticks and fryes on coals. West, meat prepare on lattice. The shish kebab do In some region of the Africa local aboriginals from giblets. In load;embark;stevedore for most road of the guests do mcvadi on dry grapevine. The Small bit of meat on stil rapires wide-spread and in SOUTH-EAST Asia: Tailande, Malaysia, Indonesia, are identified satay. Shish kebab prepare From what possible In general, shish kebab possible to prepare from what is pleased hen, prawns, fish. But hereby meat shish kebab is considered only. The Shish kebab from mutton mutton must be young and not fat. Spare fat necessary to cut and cut meat on small bit. The Onion is rolled through meat grinder and is mixed with meat. Then meat is mixed with persisting adjika (prepared from tomato only, pepper and spice) and is pickled during day. The Shish kebab from pork better take the ham or sparerib. Technology nothing does not differ from preparation of the shish kebab from mutton. The Rib are cut vapour. Under put on on steel peak in rib is pierced pulp between bone. The beef Shish kebab since beef hard, than pork, meat is recommended beforehand soak in carbonated water. But recipe of the preparation remains same. The Shish kebab from bird for pickle is used same sauce, as earlier. The Hen must be pickled longer, than pork. Zapivati shish kebab from bird it is necessary only dry white wine. As it is correct to fry shish kebab Practically all prepare the shish kebab equally cut meat, then pickle during two-three hours. Then, the piece of meat string on steel pica with onion, ring. Fry the shish kebab it is necessary on hot, without flame, coals during 15-20 minutes, turning broach that meat was roasted evenly. If no мангала, shish kebab possible to fry in electro grill or on pan that is already essential departure from rules. To shish kebab give the cut ring an onion, bit, spring onions, lemon, fried on broach tomatoes, eggplants. Their sprinkle the dried barberry and in general small by verdure kinza, dill and parsleys. As to firewood and roasting pans, that best for shish kebab are a firewood from grapevine. Hereinafter on decrease quality will approach blanching acacia, dogwood, sloe, beech, oak. Approach only leafy sorts tree. The Main that firewood blazed nearly smokeless, gave much coal with good fervour and did not look like resin. Thereby, possible select following rules: take only fresh and young meat, in no event prepare the shish kebab from frozen in him already no that nutrients; however, and fresh meat to take too does not follow; дичь prepare not earlier, than through 2-3 day following hunt; fish to take only first freshness; the lattice or шампуры swab the vegetable mask and warm; meat now and then to water fat; that meat was got more juicy while it else warm, over it possible to place the bit of the cream butter; if piece of meat rather greater, that first their fry under more high temperature to were closed times, and after they fryed, continue under more low temperature; under electric lattice or broach without fall it is necessary to put the container, where flowed down juice. After meat ready, juice possible to merge, fuel and then water him meat; after each use broach and lattice follows carefully clean, since small bit of meat, adhered to lattice or broach, are slightly burnt and add meat unpleasant taste. As long fry shish kebab The Shish kebab from bacon is fried five minutes only on the one hand. The Hot dogs are fried without shell during 4 5 minutes under strong temperature, but then during 5 6 minutes under more low temperature. The ham Shish kebab fry beside 7 minutes with each sides. The Liver is fried around poles of the minutes. The Chicken is fried 15 20 minutes until will gain the golden colour and does not пропечется what follows. Fish fry from 8 10 mines moreover turn over on the one hand on another and swab the melted cream mask. The Secrets of the preparation persisting shish kebab Distance from coal before shish kebab must be approximately 15 centimetres. The most best roasting pan cast-iron. As was it already mentionned, take only fresh meat. Follows constantly to rotate the steel pin. The Piece of meat are strung on steel pin along filaments moreover more small with edge, but more large in medium, where usually more fervour. SHampury it is necessary to put tightly to one another, utter ceiling on coal, then smoke does not leave, but smokes meat, and coal fire less. to back...