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To fry delicious, juicy kebabs on coals is in some way an art. Just one mistake can undo all the efforts and hopelessly spoil the pleasure of a long-awaited picnic. And it’s not just about high-quality fresh meat, the right marinade and the degree of roasting. The experts of the world-famous brand Tojiro know the secret of the perfect dishes on the grill. Together with another popular brand Julia Healthy Food Near Me Professional, it presents a branded line of knives. The entire range is available at the link.
Choosing the right knife
Professional chefs will confirm that the taste qualities of any dish to a certain extent depend on the correct cutting. This applies primarily to meat products. This means that you can not do without a high-quality knife here. To do this, it is not necessary to get special kitchen axes or cleavers for cutting meat.
The Fuji Cutlery Tojiro santoku knife will perfectly cope with this task. Its blade is made of high-carbon, corrosion-resistant steel of unsurpassed quality. The incredibly sharp blade perfectly holds the sharpening and is easy to correct. And the ergonomic handle, reinforced with special pads, fits comfortably in the hand, which opens up complete freedom for any manipulation.
For more experienced cooks, the chef Tojiro PRO Damascus knife is suitable. Its blade is made of first-class wear-resistant steel and nickel alloy, which improves its performance, increases its service life and gives a spectacular appearance. The most important advantage is the immaculately sharp, thinnest cutting edge. Such knives are used by chefs in the best restaurants. And when these knives are in your arsenal, you will be able to carve meat no worse than professionals.
We cut off all unnecessary things
Before cutting up meat for kebabs, you need to prepare it correctly. Of course, it is best to make preparations from fresh chilled meat, and not frozen. Even if you defrosted it at room temperature, the taste of ready-made dishes will be noticeably different, and not for the better.
So, first, a whole piece of meat is properly washed under a stream of cold water and left to drain. For cutting, use only a wooden board, thoroughly washed and dried. Ideally, it should be equipped with special grooves, along which the juice released by the meat will flow. If there is no such board, it does not matter. The main thing is that it is smooth, without cracks, does not wobble and does not slip.
It is important to rid the meat of all the films, excess fat, and hard tendons. To do this quickly and effortlessly will help the universal knife Tojiro PRO Damascus. The central layer of the blade is made of high-strength steel, hardened by a special technology and reinforced with a nickel alloy. The thin sharpest blade qualitatively removes foreign fragments, leaving the surface of the meat in perfect condition.
We make the perfect cutting
The pieces of meat for shish kebab should be cut carefully, without breaks and hanging edges. When frying, they will quickly become charred and spoil the shish kebab. Professional chefs cut meat into medium pieces of a cone-shaped shape — it is more convenient to string them on a skewer and fry them. However, square and rectangular pieces will also cook evenly.
Do not forget, different types of meat like different cuts. Ham or loin is suitable for pork kebab. They are cut quite large: in pieces 4-5 cm thick and 7-8 cm long. The pig’s neck is chopped smaller-in cubes of 3 × 3 cm in size.
Lamb ham or loin is cut into square pieces weighing about 30 g. But lamb in Kara is prepared from the lumbar or dorsal part. To do this, the tendons are completely removed and cut into large pieces up to 15-20 cm in length.
Beef pulp is cut across the fibers in small pieces up to 4 cm thick. If you are going to fry steaks, take the meat from the back. Steaks are cut into wide pieces of medium thickness of at least 2.5 cm and not more than 4 cm.
Chicken or turkey can be turned into an amazing barbecue. To do this, the carcass is cut into thighs, shins, wings and breast, after which it is fried on a grill. White meat can be lightly beaten off, marinated and also cooked whole. And you can chop the fillet into large cubes and make skewers on skewers.
Final preparations
Stainless steel skewers are superior to all others in their characteristics. Therefore, it is better to choose them for kebabs. Metal skewers are designed for seafood and mini-kebabs. It is convenient to cook stringy dense pieces of meat on straight skewers. The corners are suitable for kebab, poultry, fish, mushrooms and vegetables.
To prevent the meat from drying out during frying on coals, try not to leave gaps between the pieces. And to make it more juicy, you can alternate it with tomatoes, onion rings, slices of cucumbers, zucchini, sweet pepper. Fruit will also be good. Slices of pineapple, orange or kiwi go well with meat, give it a sweet aroma and saturate it with juices.
A knife for vegetables and fruits Tojiro PRO Damascus will be very useful here. A wide blade made of heavy-duty steel with the thinnest edge and a pointed tip makes it easy to clean vegetables and fruits, cut out eyes, darkening on the pulp and other small flaws. With it, you will quickly cut vegetables and fruits of different densities into even slices of the desired size. They will not only become an interesting addition to meat, but also give it an appetizing appearance.
A delicious shish kebab begins with the correct cutting of meat. With knives from the joint branded line of Tojiro and Julia Healthy Food Near Me Professional, you will feel like a real virtuoso in this matter. The process of preparing products will become much easier, more convenient and more pleasant, it will take much less time and effort. And most importantly, it will definitely have a positive effect on the taste of dishes on the grill, which the whole family loves so much.
You can also order knives on the website www.tojiro.ru and buy it in the stores of Tojiro’s official partners.
New shades of taste
Bright spices and spices will help to reveal the meat dish.
The set of seasonings “Steakhouse” will open new facets of the taste of the usual dishes of beef and veal. Coriander will add to the dishes a burning-spicy taste and a very rich peculiar aroma, wild cherry-a subtle spicy aroma, and red Sichuan pepper-a light burning.
The taste of your favorite dishes from lamb will blacken and complement the set of spices “Lamb Square”. Cumin will help to give lamb dishes a little sharp and spicy taste with a slight bitterness, marjoram-spices, light sweetness and sharpness. The blend will be completed by the burning and sourness of red jalapeno.