My dad from middle Asia always taught me that the weight of onions to the meat in shashlik must be 1:2 so half an onion here is really not A LOT of onions as you say. And then pureeing the onions is also weird, you cant grill or char them to use later as the garnish or add into sauces
Americans always whitewash foreign recipes so it's not surprising. Hot food? Let's reduce the heat by 95%. Spicy? We can't have that, best we can do is keep the food in spice pantry for some time.
ATK, HI THIS CERTAINLY LOOKS GREAT,LOOKS LIKE I should try it, except it just me alone , bay Christene Is a dead ringer of a very dear friend on mine whom last lived in BASS RIVER/FALMOUTH, , but she passed on few years ago , kidney problem , anyhow cheers 🇺🇸🇺🇸🇺🇸🇺🇸
Some background on this particular style of kebab would be nice. Otherwise the title might as well be shishkebab - shishkebab. Or shashlik - shashlik, for that matter, since as words, they’re essentially synonymous.
So you do realize this is Shish kebab - Shish meaning skewer , and kabab is grilling. This is something that you can say was made by many nomadic cultures and notably in Asia Minor attributed to Turkic warriors that cut up pieces of meat placed on their swards and grilled on an open fire. There are many marinades made these days by different cultures but the one that stand out from Turkey is a marinade with Turkish invention called yogurt which tenderizes the meat and coats it nicely without burning it like many sugary sauces.
“Flat meat,” or any of the other names it goes by: flap steak, chuck tail, is not available at all grocery stores. It would be very helpful if America’s Test kitchen would give us alternative cuts to use.
Plain sirloin works well. It is available in most grocery stores. (The cut they are using is the "sirloin flap." You can get it at some higher end grocery stores like Whole Foods.)
NYET!! Rules of Shashlik: 1) Don’t burn Shashlik 2) Shashlik must be cooked over indirect heat outdoors preferably next to body of water 3) No woman shall cook Shashlik at any time 4) Did I mention Don’t Burn Shashlik 5) Three is company, unless Svedka is present
WT heck is flat meat? In 50 plus years of grocery shopping and cooking, I have never heard of or seen a cut of meat labeled as 'flat meat'. Looked like skirt steak but would like verification.
So actually the thumbnail of the kabobs looks like something out of an Egyptian tomb. No really. As an archeology buff I clicked on this thinking they’d uncovered a new mummy.
@@existenceisillusion6528 Yeah, because that's condensation at 3:55, nobody is saying that this is pentagon level, "top secret conspiracy" stuff, but it is obviously digitized, so they did go to the trouble for some reason. No condensation, but a bit of condescension from you.
@@existenceisillusion6528 I use the term digitized as a somewhat anachronistic "catch-all" phrase to mean blurred, or shaded, or generally obscured from vision. My suspicion is blood, or sweat, or snot dripped into view and the crew said "we can easily fix that," but it's there and it's not steam. P.S. they did blur the handle, start at 3:55 that's not condensation
@@existenceisillusion6528 When you went for the insults your credibility was lost. When you, and I still can't wrap my mind around how you came to this conclusion, accused me of redefining a word that is used to describe the process of "obscuring something," along with other words that mean to "obscure," including the word "obscure itself," your intelligence became questionable, really. By the way, sweet peas are very small indeed, and very hard to choke on, maybe that's why your wife left you.
@@existenceisillusion6528 My goodness, you really are quite emotional, aren't you? B.T.W. I couldn't call it pixelated the characteristics are wrong, but you knew what I meant, din'tcha!
Can I ask...if you're going to put it in a bowl, why use a plastic bag? Just put the meat in the bowl to marinate, and place a plate on top to cover. ATK uses an alarming amount of disposable plastic. Love you guys, but set a better example.
I'm from NYC and is there another name for "Flat Meat" .....I heard of Flat Iron Steak.....it looks similar to this and so does Flank Steak....Another name?
Why the heck do you have both shashlik recipes on the channel that are beef? Traditional shashlik is either lamb or pork. Beef or chicken is not really suitable for this preparation.
sirloin tip? "In some parts of the nation they call this the sirloin tip, and this is a pretty good description for this flat meat cut. " a.k.a. flap meat
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
I love these ladies! Thanks for all you do🥰
Hello from Uzbekistan 🇺🇿
I love all of them, on cook's country and test kitchen ❤❤❤❤❤
My dad from middle Asia always taught me that the weight of onions to the meat in shashlik must be 1:2 so half an onion here is really not A LOT of onions as you say. And then pureeing the onions is also weird, you cant grill or char them to use later as the garnish or add into sauces
Americans always whitewash foreign recipes so it's not surprising. Hot food? Let's reduce the heat by 95%. Spicy? We can't have that, best we can do is keep the food in spice pantry for some time.
They are making dish INSPIRED* from shashlik, they are not exactly making authentic version. I don't think there is an issue here.
@@ProfDrOetker so you don't make food to suit your tastes? only what others want you to eat...
@@JH-hy6hx I'm saying Americans have no taste. They can eat whatever they want tho
@@ProfDrOetker No one started off eating pure ghost peppers, give them time to adapt. The younger crowd especially is more open to spice
Just watching this on TV. Can't wait to make these in the summer!
Gulp! My salvia glands are working overtime! 👍👍
Pork neck...the ACTUAL ORIGINAL MEAT FOR SHASHLIK.
Hello from Texas. That looks great. Gonna have to try that recipe.
Wow Americans are starting to call it shashlik. Glad to see it!
what she's saying is "flap meat". It's a cut off the bottom of the short loin similar to skirt steak. I looked it up. I also had never heard of it.
I've thoroughly been enjoying shashlik in the Ukraine for the last 4 weeks of my vacation. Absolutely delicious!😋
That looks, sounds delicious 🤤
Use two skewers next time or use flat skewers! Your meat won't turn then.
My in-laws (from Uzbekistan) and other Soviet friends use flat skewers.
I'm so glad you posted this again! I really want to try these!
ATK, HI THIS CERTAINLY LOOKS GREAT,LOOKS LIKE I should try it, except it just me alone , bay Christene Is a dead ringer of a very dear friend on mine whom last lived in BASS RIVER/FALMOUTH, , but she passed on few years ago , kidney problem , anyhow cheers 🇺🇸🇺🇸🇺🇸🇺🇸
Apparently, no one has any other container for marinading but single use plastic bags.
❤Christie thanx 4 teachg ur recipes smooth & seemless with the purpose 4 each spice & all with happiness & ease
What's a good substitute for the cilantro which to me tastes like soap?
Tarragon-Тархун
Flat leaf parsley. I don't like cilantro at all.
i would eat every darn shashlik that appeared on my screen
I wish a girl would look at me the way Bridget looks at food
keep cookin homie
I am so hungry watching this!
Some background on this particular style of kebab would be nice. Otherwise the title might as well be shishkebab - shishkebab. Or shashlik - shashlik, for that matter, since as words, they’re essentially synonymous.
"My kind of smoothie" I'm with ya, Bridget!!
Chrstie - do U have any recipes on how to substitute APflour for other flours please ?
So you do realize this is Shish kebab - Shish meaning skewer , and kabab is grilling. This is something that you can say was made by many nomadic cultures and notably in Asia Minor attributed to Turkic warriors that cut up pieces of meat placed on their swards and grilled on an open fire. There are many marinades made these days by different cultures but the one that stand out from Turkey is a marinade with Turkish invention called yogurt which tenderizes the meat and coats it nicely without burning it like many sugary sauces.
“Flat meat,” or any of the other names it goes by: flap steak, chuck tail, is not available at all grocery stores. It would be very helpful if America’s Test kitchen would give us alternative cuts to use.
I would think flank or skirt steak would be a good alternative, considering how close the cuts are in terms of location and texture.
Plain sirloin works well. It is available in most grocery stores. (The cut they are using is the "sirloin flap." You can get it at some higher end grocery stores like Whole Foods.)
Was thinking the exact same. Oh, like how if you go to the recipe link they make you pay. Nope. Never.
Is flat meat the same as flank steak. “Flat meat” is a cut I’ve never seen in Californian.
Not flat, flap
@@AuskaDezjArdamaath Oh okay , thank you. Is flap steak the same as flank steak?
I'd prefer a greek slant to this, no cilantro/coriander, but more onion and tzatziki type sauce.
Never heard or seen a cut of meat called flat meat.
Flap, not flat
Where is Julia???
NYET!!
Rules of Shashlik:
1) Don’t burn Shashlik
2) Shashlik must be cooked over indirect heat outdoors preferably next to body of water
3) No woman shall cook Shashlik at any time
4) Did I mention Don’t Burn Shashlik
5) Three is company, unless Svedka is present
what is flat meat?
*Flap* meat
WT heck is flat meat? In 50 plus years of grocery shopping and cooking, I have never heard of or seen a cut of meat labeled as 'flat meat'. Looked like skirt steak but would like verification.
It’s flap meat, which is sometimes called sirloin tips
So actually the thumbnail of the kabobs looks like something out of an Egyptian tomb.
No really.
As an archeology buff I clicked on this thinking they’d uncovered a new mummy.
@@Layput Really? You don’t see “Tootsuncommon” fingers?
3:57 what do you suppose they were hiding?
@@existenceisillusion6528 Yeah, because that's condensation at 3:55, nobody is saying that this is pentagon level, "top secret conspiracy" stuff, but it is obviously digitized, so they did go to the trouble for some reason. No condensation, but a bit of condescension from you.
@@existenceisillusion6528 I use the term digitized as a somewhat anachronistic "catch-all" phrase to mean blurred, or shaded, or generally obscured from vision. My suspicion is blood, or sweat, or snot dripped into view and the crew said "we can easily fix that," but it's there and it's not steam.
P.S. they did blur the handle, start at 3:55 that's not condensation
@@existenceisillusion6528 Hahahaha. O.K. sweetpea have it your way.
@@existenceisillusion6528 When you went for the insults your credibility was lost. When you, and I still can't wrap my mind around how you came to this conclusion, accused me of redefining a word that is used to describe the process of "obscuring something," along with other words that mean to "obscure," including the word "obscure itself," your intelligence became questionable, really.
By the way, sweet peas are very small indeed, and very hard to choke on, maybe that's why your wife left you.
@@existenceisillusion6528 My goodness, you really are quite emotional, aren't you?
B.T.W. I couldn't call it pixelated the characteristics are wrong, but you knew what I meant, din'tcha!
Can I ask...if you're going to put it in a bowl, why use a plastic bag? Just put the meat in the bowl to marinate, and place a plate on top to cover. ATK uses an alarming amount of disposable plastic. Love you guys, but set a better example.
Agreed. Also could’ve taken a piece of wax or parchment paper and press it over the top so air isn’t exposed to the meat and marinade.
That was 1/2 cup of onion??!!
it's 1 whole onion
I'm from NYC and is there another name for "Flat Meat" .....I heard of Flat Iron Steak.....it looks similar to this and so does Flank Steak....Another name?
It’s flaP meat. It’s part of the sirloin.
@@hellomarwan thank you
When you say flat meat do you mean flat iron steak? Looks similar
It’s “flaP meat,” a cheap sirloin cut. Their subtitles are wrong
Why the heck do you have both shashlik recipes on the channel that are beef? Traditional shashlik is either lamb or pork.
Beef or chicken is not really suitable for this preparation.
Where the neck tho
Everything looked great except for the cilantro it ruins the dip! I'll try parsley instead.
why cilantro is more citrusy. parsely is just bitter.
@@asadb1990 1/4 the population it tastes like soap to them
@@tonytone5300 well it is what it is. to each their own.
It has been said "never trust a skinny cook" so I believe every word.
Shady thumbnail 😂
WTF is flat meat? Never seen or heard of it.
sirloin tip? "In some parts of the nation they call this the sirloin tip, and this is a pretty good description for this flat meat cut. " a.k.a. flap meat
They are saying flaP not flat meat. Some call it sirloin cap.
@@HarringtonTribal yeah a real fubar not explaining what cut of meat to use... It was most of the recipe IMO
@@LVVMCMLV sirloin tip steak is a new england term, sirloin bavette or sirloin flap is better for butchers.
Flat meat see it all the time.
flap meat or sirloin bavette