April 25 10:55
On the eve of the May holidays and warm weekends, Krasnoyarsk was told how to cook the perfect barbecue. Specialists shared advice Krasnoyarsk branch of the Federal Center for Safety Assessment and Product Quality of the Agro -Industrial Complex.
Materials on the topic
When choosing a pickled barbecue, pay attention to freshness: give preference to chilled semi -finished products in packaging with clear dates of production and shelf life. Categories A and B contain more than 60–80 % of muscle tissue, which is better for barbecue.
High-quality meat has an elastic consistency, a uniform glossy shade, a pleasant smell and pale red color with white or cream fat. Frozen meat is less juicy and tasty. Buy meat only in specialized stores with veterinary documents.
For the softness and juiciness of barbecue, use sour marinades: kefir, dry wine, yogurt, lemon juice or vinegar. They destroy microorganisms and make meat more tender. Vegetable oil, onions, salt, spices (paprika, coriander, parsley, mustard, black, red or white pepper, zira, bay leaf, dried thyme) can be added to the marinade.
Store pickled meat in the refrigerator at a temperature of 2-6 ° C. Transfer it to the container, avoiding skewers or grates. Freshness depends on the packaging, recipe and manufacturer standards.
Cook a barbecue on the coals, avoiding an open flame. Remove the charred parts of the meat, as they contain benzapirene carcinogen. Carefully fry the meat to avoid dangerous bacteria. You can protect the meat with foil. Insufficiently fried meat can cause poisoning.
Carefully use barbecue with gout and problems of the cardiovascular system, gastrointestinal tract. Fried meat, rich in saturated fats, is poorly absorbed by the body, so large portions of barbecue can cause discomfort and heaviness.
Links on the topic:
- In Krasnoyarsk, they began to sell the local bird beds
- Krasnoyarsk residents told what bread should not be bought at the store
