القناة باذن الله صدقة لوجه الله تعالى..للاستشارات وهي مجانية بالكامل وعلى الرحب والسعة دائما
أخطاء يرتكبها الطباخين وحتى المحترفين في شواء اللحوم . #مشاوي #فحم #شواء
القواعد العامة التي يجب اتباعها حتى لا يفسد اللحم أثناء شوائه
ماهي الطريقة الصحيحة والافضل لشواء اللحم على الفحم؟
ماهي العوامل التي تؤثر على جودة اللحم المشوي؟
هل إضافة الخضراوات إلى سيخ شواء اللحوم صح ام غلط؟
كيف نجهز شواية اللحوم؟
ماهو سر صنعة الشواء للحصول على اللحم المشوي اللذيذ؟
ماهي طريقة إضافة نكهة الشواء على اللحوم غير المشوية؟
أخطاء يرتكبها الطباخين وحتى المحترفين في شواء اللحوم . #مشاوي #فحم #شواء
القواعد العامة التي يجب اتباعها حتى لا يفسد اللحم أثناء شوائه
ماهي الطريقة الصحيحة والافضل لشواء اللحم على الفحم؟
ماهي العوامل التي تؤثر على جودة اللحم المشوي؟
هل إضافة الخضراوات إلى سيخ شواء اللحوم صح ام غلط؟
كيف نجهز شواية اللحوم؟
ماهو سر صنعة الشواء للحصول على اللحم المشوي اللذيذ؟
ماهي طريقة إضافة نكهة الشواء على اللحوم غير المشوية؟
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LearningTranscript
00:00In the name of God, the Most Gracious, the Most Merciful.
00:12Peace, mercy, and blessings of God be upon you.
00:14Dear friends, today we will talk about the mistakes we make when grilling meat, especially when grilling on coal.
00:21We also see that many cooks and even professionals in grilling make the same mistakes.
00:28The question is, what is the correct and best way to grill meat on coal?
00:34It is known that the quality of the grilled meat is affected by many factors, such as marinating, the type of meat, and so on.
00:42Many reasons are related to personal taste.
00:45We will present through the explanation, and we will also present in some pictures, the general rules that should be followed so that the meat does not spoil during grilling.
00:55The first point is that it is a mistake to fill a large number of pieces of meat on one skewer.
01:02Many people put a large amount of meat on one skewer, so it looks like kebab.
01:09But to make sure that the pieces are well grilled, you must leave a space between the pieces.
01:16If you do not do this, you must note that the meat cannot be cooked well.
01:24The second point is to cut the meat into different sizes.
01:28It is clear that the larger the size of the piece of meat, the different the meal, i.e. a large piece and a small piece.
01:36In any case, for those who continue to forget this rule and cut the meat into different sizes to put it on the skewer,
01:44we tell them that they should cut the meat into cubes of equal size, approximately, of course.
01:52If the pieces are small, they will be very dry.
01:57And if the pieces are large, the meat will not cook well.
02:02So the best thing is to cut it in half.
02:05The third point is to add vegetables to the skewer.
02:09It is a strange habit to put vegetables with meat while grilling.
02:14The simple reason is that vegetables are cooked faster than meat,
02:19so the vegetables will burn with a bad smell and tasteless taste.
02:26So if you want to serve meat with vegetables, choose fresh vegetables.
02:32The fourth point is to use a fire extinguisher or a fire extinguisher.
02:39For those who want to save time from igniting the fire, they prefer to use a fire extinguisher.
02:47But as long as our main goal is to reach a stable fire for grilling, not dense,
02:54so that the meat can preserve heat for as long as possible.
03:00The fifth point is to use rotten wood for skewers,
03:05where some people prefer to use old types of wood, such as old tree branches,
03:11or anything they can get instead of using coal or good firewood.
03:17Because this does not only affect the duration of the fire,
03:21but also leaves an impact on the taste of the grilled meat,
03:25such as moisture, impurities in the wood, and so on.
03:28The sixth point is to pour water over the coal.
03:32When pouring water over the coal, the degree of coal heat will decrease,
03:36which will lead to the lack of achieving the required degree of heat for the skewers.
03:42And even pouring a drop of water can cause the meat to cook unevenly,
03:49so we must avoid that.
03:51The seventh point is to grill on an open fire.
03:55We may all remember the experience of camping when we used to grill on an open fire,
04:04but in the case of skewers or grilled meat,
04:08if you cook it this way, it will be charred from the outside at a high speed,
04:14but from the inside it will remain raw.
04:18And the eighth point is not to put the meat on the coal at the right time.
04:23Always remember when you see the coal covered with a layer of ash
04:29and you can see the color of the red coal when it is time to put the meat on the fire.
04:37The ninth point is to cut off parts of the meat while grilling to make sure it is cooked well.
04:45And the way to use knives to make sure the meat is cooked is a bad way
04:51because it loses the tenderness of the meat and turns into hard meat,
04:56so you have observed the color of the meat and you will know when it is ready to eat.
05:02The tenth and last point is to constantly flip the meat
05:07until a lot of flipping loses all the meat and becomes dry.
05:14After presenting these ten points,
05:17what is the correct way to grill meat on coal?
05:21It is known that grilled meat is one of the most popular types for children and adults,
05:28and grilling is a must after the sacrifice of sacrifice
05:32and also in every beautiful trip to spend a vacation in nature.
05:37But before starting to wake up the coal and put the pieces of meat on the fire,
05:42you must observe some health principles that enable you to eat an ideal meal that everyone around you is excited about.
05:51Although some studies have warned against eating grilled meat
05:56because it contains harmful compounds to health,
05:59however, you can serve a plate of steaks or grilled steaks safely and in a professional way
06:09by observing the safety rules during grilling.
06:13So what are the safety rules during grilling?
06:16First, prepare the grill.
06:18The first thing to observe is to make sure that the grill is in the open air
06:24and make sure of the rightness of the grill and the cleanliness of the steaks,
06:28as the steaks may be affected by rust or food adhesion from a previous grill.
06:35And to prevent the adhesion of harmful compounds to meat during grilling,
06:40experts advise to burn the remains attached to the net and skewer at a high temperature for 10 minutes
06:47with the lid of the grill closed.
06:50And that is at the end of any grilling process, then leave it to cool and peel it to remove the sticky substances.
06:58And before lighting the grill,
07:00pour a little vegetable oil on the grill
07:04and make sure that the charcoal grill has been heated well for 45 minutes
07:11with the charcoal covered with ash before use.
07:14As for the gas grill, it must be heated for 10 minutes before use
07:19and also put the lid on to avoid the spread of the sudden evil.
07:24As for the situation of the tea on the grill,
07:27make sure to put a tray with boiling water under the grill
07:32because this helps absorb the smoke rising from the tea instead of spreading it in the kitchen.
07:39Also, sprinkling a little salt on the tray at the bottom of the grill
07:44helps to prevent the burning of the toxic substance resulting from the tea process.
07:50To shorten the time of the tea process,
07:52you can cut the meat with a sharp knife with a slanting line.
07:57And here is the secret of making skewers to get delicious grilled meat.
08:02The steps of skewering are easy and simple,
08:04and you do not need to be a chef or a kebab chef who is skilled in grilling,
08:09just follow to learn the secret of making and in healthy ways.
08:14We have to marinate the meat with mixtures containing vinegar and lemon beforehand
08:20to reduce the formation of harmful amino acids in the grilled meat by 90%.
08:26And for more delicious taste,
08:28soak the prepared grilled meat in onion juice, for example,
08:33or a suitable mixture to give it a better taste after grilling.
08:38Also, cook the vegetables in the grilling method alone,
08:42not with the same skewer to produce a great layer of grilled meat.
08:46Before grilling the marinated meat in the refrigerator,
08:49it must be removed and left for at least 15 minutes before grilling.
08:54And you can use the onion juice that we used to marinate in the meat fat every now and then.
09:01Do not start anything until the coal turns reddish
09:06to reduce the effect of its heat on the meat
09:09with a desire to place the meat on a high level of coal as much as possible
09:15and flip it once every minute to reduce its exposure to high heat.
09:20Some prefer to add vegetables such as potatoes, carrots, onions, tomatoes, green peppers,
09:27zucchini, and corn while grilling the meat.
09:31Experts say that vegetables are useful because they do not form harmful acidic compounds,
09:37and they contain vitamins that stimulate the body's enzymes
09:42to turn these compounds in the edible meat into an inactive form that is easy to remove from the body.
09:49And we emphasize the need not to mix meat with vegetables on one skewer during grilling.
09:57That is, we put a skewer of meat and a skewer of vegetables.
10:01Also, do not forget to remove as much fat as possible from the thing to avoid the formation of any acidic substances.
10:08Therefore, it is preferable to choose completely empty meat from the fat
10:13and use smaller pieces in grilling such as kebabs,
10:16reduce the grilling period and reduce as much as possible the exposure of meat to smoke.
10:23In order to ensure the maturity of the meat, do not try to cut it with a knife,
10:28it is enough to press it, and if a strong resistance is issued from the meat,
10:32this means that it is well matured,
10:35but if the resistance is soft,
10:38this means that the meat needs another time to mature.
10:43Always make sure to use any means to collect the fat that falls on the charcoal directly from the meat,
10:50which prevents the formation of harmful substances that accumulate on the meat due to the effect of the smoke of the thing.
10:58And for the same reason, we remove the meat from the charcoal with the fat of the meat.
11:03You can also add the flavor of the skewers to the ungrilled meat.
11:09That is, we have ungrilled meat, we can add the flavor of the skewers to it.
11:14How?
11:15You can add the flavor of the skewers to the rest of the ungrilled meat,
11:19whether it is boiled or braised, as follows.
11:24We collect the mature braised meat, or the boiled meat,
11:28after removing it from the sieve, soup, or water,
11:32in a container with a sealed lid,
11:35to be made of cast iron or pyrex, but not plastic.
11:41We ignite the piece of cast iron until it becomes flammable,
11:46then put it on an onion peel in the middle of the meat container.
11:51We seal the container and leave it for several minutes,
11:55so that the mature meat, or the braised meatball, gets the smell of the delicious grilled meat.
12:01And now, have you prepared the grilled meat before?
12:05Of course, yes.
12:07And do you have special ways in your country to cook grilled meat?
12:12We hope to hear new ways to grill meat,
12:16or comments, or comments on this topic.
12:19And for inquiries, suggestions, and any questions,
12:22you can put them in the comment section below the video,
12:25and we will respond to it, God willing.
12:27We thank you all, subscribers and visitors, for your interaction and trust in us.
12:31We welcome our new visitors who are seeing us for the first time.
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12:41And as we have always accustomed you to the new and the useful, God willing,
12:45you are in the grace of God and His protection.
12:48And peace be upon you.