Skewers in white wine
For me cooking pork shashlik made of white wine, has become a kind of classic that I do "one left". But, I tried to teach the wives of his friends this uncomplicated recipe, how many are not convinced in practice that this is an absolutely elementary, apparently rights hero my favorite movie: "kebab, women aren't allowed". And therefore – try our male audience to devote to the intricacies and peculiarities of making this delicious delicacy: kebab marinated ordinary white wine.
Today, however, I'm not in the role of the chef, and consultant when buying ingredients, as well as directly to marinali and frying. And, of course, as the operator and the author of the text, whereas cook undertook to act as my eldest son is 12 years old. The reason for this "Junior fit" I have not known, but the desire is laudable, but it means that I will help him in this.
So, the meat. Pork, for a group of 11 people– 4.5 kilograms (400 grams each), of course without bones and with minimal veins. But a layer of fat, not thick, on the contrary, desirable.
Stir-frying. There are a few rules:
• no open fire, only embers;
• the coals should not be out of the trees species of sweet-smelling resin, so the best option – fruit varieties, such as cherry or apricot;
• height of the layer of coals to skewers with meat – 10 ... 15 cm. Less meat will burn and the more – dried, but not cooked through.
But will you burn wood chocks, or just use the coals – decide. In the first case there is something wild and even primitive, the second is easier and faster. But the coals should be many, as this volume is not one frying.
Stringing meat on skewers. Also everything is very, very simple: very tight, alternating meat with onions, pierce the pieces in the middle. And that nothing is hanging, otherwise it will burn and give an unpleasant smell to the finished dish.
Over time, how the meat is cooked, also it is very, very simple: 12 ... 15 minutes on one side,