and then add those smashed garlics and encircles dry onions into this general mixture and blend them very well. After that, throw all the chuncks of small-cubics of cow, beef or swine meats as well as fillets into this "tenderizer" to be thoroughly washed inside for complete absorbtion into the texture of meat. Open up 1-2-3 pieces "self-zippered,air-tight" Naylon Fridge Bags ideal for deep-freezing

and zipper them up one by one and place them into the upper deep fridge for self-tenderizing for at least 12 hours or next day evening for cooking. If such a well-tenderized meat is grilled on a charcoal-mangal in the balcony or in your back-yard garden, slwolwy slowly ,the taste of it becomes super tasty and pleasant for the eaters!

Some of you may come up with a harsh reaction about the matters of "family-budget"! I would just like to suggest and advice yourselves that Good Taste has a considerable additional "cost" just like we say in the Kitchen Culture: "Pasta Product of USD 1,00 and Sauces of USD 10 to make a delicious dish!

PRIYATNOGO APETITA!)))

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Сыр поплавится и пристанет к фольге...да и время мяса 10 - это много и часа 2 хватит- это свинина..ДЕЛАЮ- так же - но в открытой фольге и сверху смазываю яйцом и посыпаю молотым арахисам- можно просто сухарями ... тогда с нежной корочкой..