[quote:cc8210dc12="vivian"][quote:cc8210dc12="Digby"]Подскажите пожалуйста, какие пропорции в мясе и уксусе?
Я помню в России мариновали мясо в уксусе, луке.
Что бы не перелить уксуса, сколько надо.
Какое мясо мучше вырезку говяжию или баранию ногу?[/quote:cc8210dc12]
Я беру пополам уксуса и воды. Вы попробуите смесь на вкус до заливки. Должно быть в меру кисло. Я мариную только баранину. Говядине не нужен маринад, ИМО[/quote:cc8210dc12]
В Грузии вместо уксуса используют белое вино. Но разводить все равно надо. Или мариновать не долго. Я так же люблю в маринад добавить немного сахара (1-2 столовых ложки без верха).
Шашлык ?
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EMT
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КатяС
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Шашлык - пальчики оближешь -
Lightick
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Я такой шашлык уже лет 20 ем. 
(в смысле не тот же самый 
)-
BlackJetta
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Re: Шашлык ?
[quote:53b3d7fd12="EMT"]. Я Вас таким шашлыкам научу, что [b:53b3d7fd12]НИ-КО-МУ [/b:53b3d7fd12]на этом форуме и не снилось. ...[/quote:53b3d7fd12]
Umm... Are you positive?
Chicken kabobs (Greek style)
Ingredients:
1 1/2 pounds boneless chicken thighs (make sure there is FAT on it)
2 teaspoons freshly chopped oregano
salt & freshly crushed peppercorns to taste.
1 large onion freshly cut.
2 large garlic clove
3 large ripe lemons
1 tablespoon olive oil
Directions:
Cut thighs to 2" x 4" stripes, making sure each stripe has some fat on it. Crush garlic cloves. As gathering stripes into the plastic container (bowl), flatten each first, to squeeze extra liquid out of it and then rub it with garlic.
Mix pepper, oregano and whatever left of the garlic and sprinkle the mixture over the chicken. Cover the bowl with a lead and shake well. Open the container and squeeze lemons on the top of the meat. (Pick seeds out!) Add olive oil and cover the container with a lead. Leave it alone for about 1 to 2 hours.
Preheat a grill. DO NOT use charcoal briquettes, but wood logs or chips. Oak is the best (IMO). Once grill is ready, skewer the chicken. As you do that, fold each stripe 3-4 times, so that a fatty part is kinda "wrapped" in the middle. Fat saturates the meat as it melts over the heat and makes it really tender. (Yeah, it is high on cholesterol
) Sprinkle salt right over the skewers. Place skewers 2" – 3” over the heat. Grill no longer than 10 minutes, rotating skewers at least once a minute.
NOTE 1: if you use bamboo skewers, it’s a good idea to soak them in the water for about 5 to 10 minutes right before you skewer the meat.
NOTE 2: Saute' used onions in those juices you have left, if you know what I mean
Kalah orexe!
Umm... Are you positive?
Chicken kabobs (Greek style)
Ingredients:
1 1/2 pounds boneless chicken thighs (make sure there is FAT on it)
2 teaspoons freshly chopped oregano
salt & freshly crushed peppercorns to taste.
1 large onion freshly cut.
2 large garlic clove
3 large ripe lemons
1 tablespoon olive oil
Directions:
Cut thighs to 2" x 4" stripes, making sure each stripe has some fat on it. Crush garlic cloves. As gathering stripes into the plastic container (bowl), flatten each first, to squeeze extra liquid out of it and then rub it with garlic.
Mix pepper, oregano and whatever left of the garlic and sprinkle the mixture over the chicken. Cover the bowl with a lead and shake well. Open the container and squeeze lemons on the top of the meat. (Pick seeds out!) Add olive oil and cover the container with a lead. Leave it alone for about 1 to 2 hours.
Preheat a grill. DO NOT use charcoal briquettes, but wood logs or chips. Oak is the best (IMO). Once grill is ready, skewer the chicken. As you do that, fold each stripe 3-4 times, so that a fatty part is kinda "wrapped" in the middle. Fat saturates the meat as it melts over the heat and makes it really tender. (Yeah, it is high on cholesterol
) Sprinkle salt right over the skewers. Place skewers 2" – 3” over the heat. Grill no longer than 10 minutes, rotating skewers at least once a minute.
NOTE 1: if you use bamboo skewers, it’s a good idea to soak them in the water for about 5 to 10 minutes right before you skewer the meat.
NOTE 2: Saute' used onions in those juices you have left, if you know what I mean
Kalah orexe!
L'Etoile du Nord-
Kisena
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Немного не по теме, но общая направленность та же. Не подскажете, что лучше покупать для жарки мяса на маленькой барбекьюшнице, уголь или дрова? Под дровами имеются в виду не поленья, а... а черт его знает, что там в этих больших пакетах. Написано дерево... Это, действительно дерево или древесный уголь?
TOO "Kisena"