For those striving for perfect meat preparation and studying the nuances of this process, the question of the necessity of marinating and pounding arises sooner or later. It turns out that there are many subtleties in working with meat, and it is not always necessary to pound or marinate shashlik. We share secrets from chef Alexey Karpov.
The necessity of pounding meat
According to Alexey, the decision on whether to pound the meat depends on the specific dish you plan to prepare. For example, when it comes to steaks — ribeye, striploin, tenderloin, and others — there is no need to pound them. They can be perfectly cooked on a barbecue, grill, or skillet without this.
“However, if we are talking about dishes like Wiener schnitzel, rolls made from pork or chicken breast, or beef tenderloin, then pounding is essential,” notes Alexey Karpov. “In this case, by the way, it is not necessary to use a meat mallet; makeshift tools such as the handle of a heavy knife, a large roll of cling film, or simply the palm of your hand will suffice.” The main thing is that the tissues are torn in the process, which makes the meat more tender.
Cases when meat can be left unpounded
“If you are preparing something more complex, for example, a large roll where the piece of meat needs to be opened like a book, then a good culinary mallet is indispensable,” emphasizes the chef. In a professional kitchen, according to the chef, instead of a mallet, a meat tenderizer is often used, which he believes is much more convenient.
Alexey Karpov also notes that it is best to pound meat through film so that it does not splatter, tear, or stick to the mallet. For this, you need to lay out a large piece of cling film in front of you. Place the piece of meat on one edge of the film and cover it with the other, after which you can start pounding.
Is it possible to skip marinating meat
The chef's answer to the question of whether marinating meat is necessary is unequivocal: it is possible. In this case, shashlik should be served with a tasty sauce and seasoned with a spice mixture.
“But when the meat is marinated in advance, it becomes even more flavorful, and such shashlik can be eaten even without sauce, just by adding fresh vegetables,” says Alexey.
Much also depends on the characteristics of the meat. “For example, for shashlik made from pork neck, pork ham, or lamb, a great marinade would be simply thinly sliced onions with salt and pepper, plus a bit of mineral sparkling water. So to speak, Soviet classic. Although in the classic version, a bit of vinegar was added, but that is not necessary,” notes the chef.
“You can boldly experiment with marinades, but unfortunately, an unappetizing marinade can ruin everything,” summarizes Alexey Karpov.
