It is recommended to soak bamboo skewers before making barbecue for the following reasons:
Remove chemical residues:
Some bamboo skewers may be treated with "bleach" or other disinfectants. Although their appearance is clean, chemical agents such as hydrogen peroxide and sulfur dioxide used in the disinfection process may remain on the bamboo skewers. These agents are soluble in water. By soaking the bamboo skewers before barbecue, these potential chemical residues can be effectively removed, thereby ensuring the safety of food.
Prevent burning:
Soaking the bamboo skewers in room temperature water for a period of time (such as 1 hour) or boiling them in boiling water (such as 10 minutes) can prevent the bamboo skewers from burning during barbecue. This not only maintains the taste and appearance of the food, but also prevents the burnt bamboo skewers from producing bad flavors and affecting the overall taste.
Enhance the toughness of bamboo skewers:
By soaking, bamboo skewers can absorb a certain amount of water, thereby enhancing their toughness. In this way, bamboo skewers are less likely to break during skewering and barbecue, which helps to maintain the integrity of the ingredients.
