What kind of wood makes barbecue meat tastier?
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What could be easier than cooking shish kebab on charcoal, which is sold at every gas station or in stores. But when you want a truly delicious shish kebab, experts advise choosing firewood. This is, of course, fruit, but there is one secret in this matter that not everyone knows about.
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Chefs claim that it is live firewood that helps to cook high-quality shish kebab.
The best options are birch, oak and apple trees. Oak wood gives off a wonderful heat.
Apple wood is also good, but it produces a little more smoke.
Birch wood also holds heat well, but it produces soot.
In addition, from fruit trees, barbecue enthusiasts are recommended to pay attention to firewood from pear, cherry, and apricot.
Alder and aspen are recommended for cooking kebabs from poultry (chicken, duck, or goose), thanks to which the finished meat acquires notes similar to kebabs from game. But they give off a weak heat.
Culinarians call grapevines the best raw material for charcoal. It is believed that such kebabs acquire a simply unique taste and aroma. Grapevines are even ahead of oak wood in the rating.
However, not everyone can find so much dry grapevine for cooking kebabs.
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