The secret of successful Kebab

Outdoor leisure has long been associated by many with a portion of delicious and aromatic kebab own cooking. It can be done not only from any kind of meat, but fish, so that “their” in each dish will. And if you want good barbecue can be cooked and the vegetables – tomatoes, eggplant, onions and other tasty vegetation will please even passionate vegetarian. The main thing – to choose this product. Today let’s talk about meat.
Naturally, every amateur cook barbecue has its own proprietary ways to choose the desired meat, but there is also a common set of simple rules, you can follow to avoid trouble with the stomach.

Brochette of beef can turn out harsh, so it is best to choose cut-out. The rear leg is not suitable for cooking whole, but only its inner part. Pork is probably the most optimal variant for the preparation of  kebab. Ideally taken only that part of the carcass, which is located along the ridge on the neck, it is also called neck. This is the most tender part of the pig carcass. On one average pig cut only two small pieces – on 1,5-2 kg each. Neck differs in that the veins of fat evenly distributed in the meat. For kebab excellent for meat along the ridge on the back. Only the best fat is almost completely removed. If the choice fell on the lamb, then it is worth remembering that the shovel should not be used for cooking  kebab. It is best to take the pulp of the back, loin or tenderloin. This barbecue has to be right, because lamb is one unpleasant property – quickly solidifies. Veal kebab is suitable for all. Kebab birds – also a great dish. You can use the fillet, but you can chop the whole bird on the uniform small pieces. Wash down with skewers of birds need only dry white wine. It particularly emphasizes the taste of these dishes. This white wine in winter and summer should bring to the table cold.
Color of meat should be natural and uniform, not matte, and glossy. Too dark color of the product – a sign of his venerable age, and for the kebab should be chosen, if possible, young flesh. The beef should be red, lamb – red, with streaks of white, not yellow fat, and pork – pink. Fresh pork is tender and soft texture, fine-grained structure with a layer of fat on the cut. Subcutaneous fat white or pale pink. In the context of the meat should be slightly moist but not sticky. Consistency across the cut is thick and elastic. Foss when pressing a finger quickly equalized. Odor pleasant and characteristic of this species. Good frozen meat firm, when tapped solid object produces a clear sound. If pork is questionable freshness, then dampen the meat in some places, slightly sticky and has a darkened or badly dried surface grayish-brown color. Muscles on the cut and leave a wet spot on filter paper. Hole by pressing a finger equalized within a minute or longer.
Odor quality meat should not cause your negative emotions. If it is unpleasant to you, for example, has a sour, musty odor , should refrain from buying. Meat should smell pleasant and fresh.
 The consistency of meat. Quality meat must be elastic. You can not buy the slippery pieces. If the meat is a lot of liquid – it is stale. A piece of meat should not ooze blood. Of great importance is the color and shade of fat layers – light yellow, in any case not a bright or dark yellow. Good meat should “bounce” when pressing.
Meat for kebab should not be too fat, but lean not do. Of the vegetable skewers will be dry, not juicy. Meat for kebab should contain a uniform layer of fat-blotches. What they are thinner, the better.