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Skewer (spit, broach) the first food cooking tool in human history
No one will be able to determine with certainty when and how it occurred to any of the ancient people to use fire to roast meat on it. But most likely the real man concluded that the taste of meat is better if it is slightly roasted and puffed. There he had the problem that if he put the meat directly in the fire that it would burn, if he held it in his hand near the fire, his hand would burn, and then he thought of stabbing a piece of meat on a branch and bringing it closer to the fire ... and thus the first skewer became.
Today, there is no man or child in this world who does not know what skewer is. We meet him in every place where anything is prepared on the grill. Whether it’s small pieces of meat or whole animals. Throughout history, people have figured out in different ways what to use as a skewer, so soldiers used their swords to stab meat on them and roast it.
Thanks to the preservation of tradition, today we have a special name for certain roasted meats in this way. The most famous is kebab which is associated with Turkey, gyros and souvlaki which is associated with Greece
Further advancing the idea of roasting meat created the grill, but that’s a whole other story.
The next step in preparing the meat by roasting over a fire occurred when the man decided to place the whole animal on a skewer.
Although today we are equipped with various technological means that allow us to store food easier and faster, we have not given up storing food over an open flame because there is simply no better prepared meat than that.
As for roasting whole animals, I believe that people usually prepare chicken, after that there is pork, lamb, ox ... but also some slightly more exotic animals, so in some parts of the world we can find alligators, rats, spiders, octopuses and many others.
When it comes to preparing whole animals for skewer, we can distinguish three basic approaches.
The First way - just attach on skewer, seasoning and put over heat
The second way - open like a book
The third way - remove the bones and roll
The next thing to pay attention to is how the skin will be prepared. Poor preparation can cause the skin to become inedible or burn. For this purpose, when roasting meat, it is topped with various toppings, in our country it is most often beer.
Also, someone practices cutting fresh skin into regular pieces to make it bake better.
As for my country and our neighbors, we can't imagine going on a trip to nature if we don't prepare some of these specialties on that occasion.