Why you need to sprinkle salt on the coals while frying a kebab: useful advice

Cooking delicious, juicy, and, most importantly, well-fried kebab is a real science. There are at least fifty recipes for this beloved dish. But no matter what method of cooking is used, the problem is always the same - the fat dripping onto the coals ignites, which spoils the dish. How to avoid this - read on. Do not forget to like and subscribe to the channel - we have useful and interesting content!

Problem

The hardest part of making a kebab is maintaining a stable heat. It would seem that there is nothing complicated in this, but dripping fat ignites and has to be extinguished. Basically, all this is done with a water bottle. Someone uses kvass and other drinks, believing that the vapors give the meat a special taste.

Water knocks down flames well, but it extinguishes coals. This leads to a decrease in fever. As a result of such stewing, the meat may simply not be fried properly. It's good if there are some burning coals in the grill - this will save the situation. But if not, then the kebab is spoiled.

Decision

To prevent fat dripping on the coals from igniting, use regular table salt. When the coals are ready, sprinkle salt on them. It is enough to evenly pour 100-200 grams of salt onto the embers. At the same time, be careful, the salt starts to "explode" - take care of your skin! After the reaction has passed, put the skewers on the grill.

Salt not only prevents fat burning and stabilizes heat, but also reduces ash. With this method, the meat is cooked for 15-17 minutes and is not contaminated with the charcoal ash.

Stanislav, FORUMHOUSE member:

“Once, while on a business trip to the Caucasus, I managed to taste real barbecue. To my surprise, the recipe was incredibly simple. Fresh meat without any marinade was simply planted on skewers and placed on the grill. During cooking, it was generously salted and sprinkled with wine diluted in water. Salt, as I was later explained, was necessary to keep dripping fat from burning. But they poured salt while cooking, and without removing the skewers from the grill. As the cook told me, it will salt the meat and not let the fat burn. The barbecue, of course, turned out to be perfect! "

How do you fight the fat burning on the coals? Write in the comments!

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