What is the perfect kebab marinade?

You will never guess what chefs add to the meat to keep their customers returning to the restaurant again and again. The new channel found out what kind of marinade they use. Brand chef Evgeny Chernukha shared the secret.

- The best marinade: salt and pepper, - the cook admits. - It is better not to clog the taste of good quality meat with additional seasonings. As soon as you salt and pepper the kebab, immediately send it to the grill. In this case, a crust forms on top, it will help make the meat juicy. If you leave the kebab for several hours in salt, it will get inside the meat, "squeeze out" the juice from it and squeeze the protein fiber. The shish kebab will be dry. When ordering meat in a restaurant, pay attention to whether it is marinated in mayonnaise. Mayonnaise contains preservatives - they help contain the decomposition processes. The client can be sold a shashlik that is not the first freshness.

Sometimes catering workers are tricky: they say that they used only salt and pepper in the marinade. But in fact, they "bathed" the meat in mayonnaise. You can check it out. Scrape the edge of the meat with a knife. If you manage to remove the crust, most likely, the kebab "took a mayonnaise bath."

- To find out if you have fried fresh meat, cut it and press down with a fork. The juice should flow, - says Evgeny Chernukha. - As soon as you release the fork, the fresh product will regain its shape and absorb the juice back. Meat that is not the first freshness will fall apart.

And one more life hack: if the menu offers tenderloin shashlik, it is better not to take it. She's too tender for fire. Take a neck or meat on the bone.

What other discoveries await the journalists of "Secret Agent" - see every Monday at 19:00 on the New Channel.