Barbecue frying in an accelerated video Timelapse
The timelapse technique is known even to people who are far from photo and video shooting. It is enough to recall colorful videos with a quick but smooth change of picture, where dawn replaces sunset, and the movement of clouds or stars in the sky is accelerated so that it is easy to notice all the color transitions. In advertising, we often see how skyscrapers are erected in seconds, and in science films — how a butterfly is formed from a chrysalis. All these techniques have been successfully used in cinema for a long time, and recently have become available to the ordinary user of photographic equipment.
You are planning a trip out of town, you invited your guests to barbecue. Where to start cooking?
First of all, it is necessary to decide what the barbecue will be made of: meat or fish. Now there are no strict rules, shish kebab does not have to be made only from mutton, so we are considering options for shish kebabs from meat, chicken or sturgeon, for example. One thing is important — that the products are fresh.
Cooking lamb kebabs is a delicate matter. Mutton should be young and lean. The onion should be rolled through a meat grinder and mixed with pieces of meat so that the meat is soaked in onion juice. After that, adjika is added, made from tomatoes, pepper and spices, and all this is marinated for 24 hours.
Meat is marinated either in vinegar or in wine. It becomes softer. Crimean Tatars, for example, soak meat in sour milk. To preserve the taste, the meat can be marinated in pomegranate juice. Pieces of marinated meat are very tightly impaled on a skewer. The coals are already ready, and it's time to start frying kebabs…
Pork kebab. For its preparation, you can use a ham or ribs. The procedure for preparing meat is the same as for lamb. The ribs are usually cut in pairs, when strung on skewers, you need to pierce the flesh between them.
If you decide to cook a beef kebab, then keep in mind that beef meat is tougher than pork. To make it softer, beef should be pre-soaked in carbonated water. Then use the usual barbecue recipe. The shish kebab will turn out soft, fragrant and juicy.
Usually, it is best to drink uncooled dry red wine with meat kebabs, and vodka and beer are better left for another feast.
Chicken kebab is also a wonderful dish. Fillet is best suited. Traditional techniques are used to prepare poultry. It should only be taken into account that chicken needs to be marinated longer than pork. The shish kebab will turn out well. It is better to use chilled dry white wine with chicken shish kebab.
Photo: Depositphotos
When you go to the open-air, the main hot dish on your tablecloth is a barbecue. The rest of the snacks should be light and only excite the appetite, and not distract attention from the main course. Usually fresh tomatoes, herbs, green onions, cheese, seasonings are served with kebabs.
It doesn't make sense to look for the country where the barbecue first appeared. Shish kebabs are an occasion to get together and talk, without hurrying anywhere. By the way, do not forget to leave your mobile phones at home so that nothing distracts you from a pleasant conversation with friends and contemplating the beauties of the surrounding nature.
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