Today marks 40 years since the day I cooked the first pilaf.
This video contains all my experience!
Dear friends! Proper heating of food is what the taste of pilaf and any other food directly depends on. Unfortunately, for some reason, none of the cookbook authors and cookery show hosts talk about it. How much salt to hang in grams - please, but not a word about the temperature! How long to fry, steam, bake - please, but they do not talk about the temperature, like the Belarusian partisans!
In my books, I have corrected this misunderstanding. But please forgive me for not doing this before in cooking videos! I just didn't guess.
So take a close look at the top right corner. Icons appear there, indicating the duration of each stage, the temperature at the bottom of the cauldron, the shape of the flame under the cauldron and the intensity of the processes inside the cauldron. Everything is very intuitive! Even if you don't have a thermometer, it still becomes much clearer, right?
And in the left corner of the screen there are icons for those products that are laid at this stage, their weight. Although, to be honest, everything depends on the weight of the products much less than on heating! What if you put in a cauldron not a kilogram of carrots, but 900 grams, then this will not work out pilaf? About the bow, I forgot to write how much. But there you can see it by eye too, right? A pair of medium onions, 150-200 grams. But it's not about grams! The point is confidence and understanding of what is being done and why. This is what I am trying to convey to you!
Well, here's a recipe cheat sheet, just in case. Save it on your smartphones, it will come in handy when you cook pilaf.
1 Sort and freeze in advance
chill rice, cut carrots,
prepare meat and onions.
2 In moderately heated ca-
zan put fat tail
dice or pour in butter.
3 Wait until you
fat is heated or warmed up
butter.
4 Remove the fried foods from the
on and let the fat warm up
until a slight haze appears.
5 Lower the cut half
rings the onion and fry it
until golden brown.
6 Spread the sliced ​​meat
cubes, on the walls of the cauldron,
pour hot fat on it.
7 Remove the meat from the sides
and stir with onion and fat
rum. Stir occasionally.
8 Salt and season
meat. Wait for the oil
will become transparent again.
9 Lower the yellow or cereal
but a chopped red mor-
coop and stir.
10 Lay down the red mor-
cove, garlic, pepper, barberry
and add some water.
11 Lay in an even layer
rice and let it heat up a little -
content.
12 Top up with hot water
to the required level and if
add salt if necessary.
13 Pay attention to uniform
cooking rice
in different places of the cauldron.
14 Stack the rice in a heap
and direct with a slotted spoon zir-
wak to the bottom of the cauldron.
15 Wait until the
dripping moisture from the zirvak and
cover the cauldron with a lid.
... They looked at my recipe on UKposts, read it on the Internet or in a large book, and take such a small book with you to the dacha or to the countryside and go! - get ready, don't get dirty!
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Staliс # Khankishiev # # meat # grill # fire # right # cuisine # delicious # pilaf # grill # fry # recipe # cooking # cauldron