How to choose a skewer?

In dictionaries the word "skewer" designate as a tool for cooking meat, fish or vegetables on an open fire. But most importantly, the skewer is used for cooking shish kebab - main "props" may picnic.


To start is to decide what you want to see your "tool". If of metal, it is better to buy than with a round cross-section, and with a twisted or square. As the round skewer when turning the skewers, meat begins to slide because of what may unevenly fry.




And if you are staying on bamboo skewers, don't forget before use soak "sticks" for 15 minutes.




But all the same the best are the skewer stainless steel, and skewers should be 20 centimeters longer than the grill.




By the way, when purchasing in the first place, we must pay attention to the thickness of the metal from which the skewer. For example, when using a 2 mm steel, there is no difference, straight or angled skewer under the weight of the kebab he will not bend. If you buy a standard skewer (0, 7-1, 2 mm thick), then choose direct skewer. The fact that in the place where the screw goes into the plane or area, at the corner of skewer "Achilles heel" and he is there under the weight of the meat can bend.




About the variety of skewers read the Cook Book.

Source:

Women's Magazine

women's web magazine