Good morning dear friends!
This is a program about tasty and healthy food.
And my name is Stalik Khankishiev.
Today is the issue for those who cannot cook.
Admire what a beef leg is.
Wow, I'll fire the steak, eat.
Let's try it on. Will it fit in me? Just right.
So we put the rest of the meat in the refrigerator.
We do not allow ourselves to be drawn into unnecessary disputes.
Salt the meat in advance, before frying.
Salted and pepper.
In order for a good brown crust to appear on the fried meat, I will
sprinkle it with flour a little, the so-called breading.
We turn over. And all the same again.
Salt. How much meat is there? 2-3 kg.
Therefore, you need at least 2 tablespoons of salt.
Another half a tablespoon of black pepper. This is men's food.
We will also zap on the second side.
Eh, here I would have a Russian wood-burning stove
or a grill on a live fire, on a real blazing coal.
I would have fried it then, I would have baked it then.
But today we cook in a standard kitchen.
All we have is a gas stove and oven.
On what to fry such a noble piece of meat?
I will advise you the "Kukmar" frying pan.
Thick die-cast aluminum, granite finish, nothing sticks.
You can bake it in the oven, or you can fry it right on the gas stove.
We light a fire, turn on the hood.
I warn you, it will hum a little.
I pour in the oil. Covered the bottom, and okay, wait until it starts to smoke.
Warmed up normally, let's go fry the meat.
Is it true they say that the mouth is happy with a large piece?
Is it true they say that the pulp from the leg is very good in steaks?
Great steak makers say
that beef should be fried for only just 10-12 minutes.
Well, let it fry for 6-7 minutes on one side and another 6-7 minutes on the other side.
However, I can't wait to see how it is there in the pan.
Blush? Oh, what you need.
But I want it to be redder, redder.
It’s not even 9 o’clock in the morning, and my house is filled with the smell of fried meat.
Turn it over, however, it would be time.
You will admire what a beauty.
The prescribed 12 minutes have passed. Well, let's try what we got.
In the heat, in the heat, it should be very good, very tender, the
meat is fresh, fresh from the market.
I have a dull knife. Look, he doesn't want to cut meat.
Well, let's try, see.
Oh, look, it's really cooked.
True, you need to chew it, as the doctors taught, 32 times each bite.
Very tasty but very tough.
Please tell me, have you had such situations?
The fact is that I have now modeled the mistake
that many novice cooks make.
They buy an excellent piece of meat on the market,
but alas, completely unsuitable for a steak, and they try to fry it.
Please tell me, has this happened to you?
What did you do? They chewed, choked, cried, but ate.
Would you like this meat to be tender, soft,
juicy, aromatic and fall off the seeds directly?
I would like to? So you need a cauldron "Kukmara".
Cast iron, spacious, made to last.
And one more little thing. Yes, here I have nothing at all products.
4-5 heads of young onions.
I will not cut it too small, I will cut each head into 4 pieces.
And on the bottom of the cauldron. Why chirp with this bow?
In the cauldron, everything will be cooked for 3-4 hours, maybe 5 hours.
Everything will be boiled down, it will be imperceptible where there is an onion and where there is a carrot.
I will not cut carrots very finely either.
Let's cut them into such rings, and that's all.
Onions and carrots are like a foundation, a substrate for meat.
And now the meat itself is on top of the onions, on top of the carrots.
Here it just fit in the cauldron.
Admire. Isn't it pretty?
And now the tomatoes. We will also cut the tomatoes coarsely, like a man.
Here we directly overlay all the meat with slices of tomatoes.
But Bulgarian peppers will have a completely different fate.
We will cut them smaller.
Let them give more flavor and more color.
However, for color I also have mild paprika,
one might say that it is sweet. Let's fill up.
Paprika, paprika, who does not call it whatever
, is red, sometimes yellow, sometimes green.
Red and green have different scents.
What do you want? Take a red apple, take a green apple,
they are different in taste, different in aroma.
So it is with pepper.
But during cooking, the garlic will lose all its enthusiasm,
only a delicious, very appetizing smell will remain.
We put it in the cauldron right like this.
And at the other two corners of the cauldron are hot peppers.
It’s just so called that men's food,
in fact, I’ll tell you a secret,
women love such food no less than us men,
and especially if the food smells good.
Basil is a little wilted, a little old, a little like me,
but it still smells, carries a scent.
So let it lie here. Now add some water to the cauldron.
Add water to the cauldron so that it covers.
What will it be soup, stew?
You wait 3-4 hours and see what it will be.
We cover the cauldron with a tight, perfectly fitted lid.
This is what "Kukmara" means. And on fire for 3-4 hours.
First, let the fire be strong, and then, as soon as it boils,
you will hear what has boiled and gurgled there,
turn down the fire and wait 3-4 hours.
What? Aren't you ready to wait 3-4 hours?
Just 3-4 hours to get the perfect meal?
So what, now is breakfast time, be patient.
Just in time for dinner, the appetite will kick in.
What, and you have no patience?
And tell me, please, if you have no patience, do you have a pressure cooker?
Oh, hurry. The pressure cooker is designed for such occasions.
She is very helpful. So we shift everything from the cauldron to the pressure cooker.
Well, that's it, everything is pretty tight.
It is not worth loading much more than half into the pressure cooker.
Let there be free space on top.
Is it that some exotic spices to add?
You can add, but you can not add,
you can do with just one bay leaf,
you can also add black peppercorns.
And you can also add star anise, star anise, as they say.
Let's not risk it, I'll add just one little thing
and a few cloves for now. And that will be good.
So, let's summarize again. The pressure cooker is completely optional.
It's just that it takes 3-4 hours to cook
in a cauldron and it turns out very well,
but in a pressure cooker, if it's very good, you can cook it 1.5-2 or even 3 times faster,
and it will turn out pretty good too.
The most important thing is to properly adjust the fire.
The largest burner is not needed, a medium is sufficient.
Yes, that's enough. And here the heat is where to go?
All the heat remains inside the pressure cooker.
But attention, after 15-20 minutes, reduce the fire to a minimum.
Oh, and the time drags on when you feel like eating.
In fact, 1.5-2 hours have passed, but you can't look inside the pressure cooker.
I'd rather cook in a cauldron.
I would look into the cauldron and take care of it.
I would have something to do. Well, now ... The
pressure cooker sizzles, you need to let it cool down,
because the temperature inside the pressure cooker is now much higher than 100C.
Let it cool down, calm down, and we won't waste this time.
We will prepare a side dish at this time.
For a side dish, I will need, firstly, pasta,
and secondly, grated delicious cheese, a little olive oil and a good saucepan.
Cast aluminum, granite coating, "Kukmara".
And a frying pan just as good.
We rinse them before first use and start.
3-4 liters of water is needed to boil.
And for 3-4 liters of water there are exactly 3 tablespoons of salt,
because this is pasta, because it is usually 1 tablespoon of salt for 1 liter of water.
The water is boiling, that's it, let's go to lower the pasta.
It boils violently, and that's good.
This is how the water should boil so that the pasta is cooked correctly.
It will boil and plus a few minutes, just the way you like it.
Do not be guided by the Italians,
they say, Italians brew al dente.
The Italians ask us how to cook rice, how to cook pilaf correctly?
No, they don’t ask, so let’s not teach us how to cook pasta.
Yeah, that's boiling. It seems that one could already try it, but I
already see that it is still too tough, not in our opinion.
Well, that's all, the pasta is quite humanly cooked.
It remains only to drain the water, fill them with butter, cheese and something else.
Well, yes, the pan is non-stick, but we do not pour oil for the sake of the pan,
we pour oil for the sake of the pasta itself.
Buttered pasta tastes better, that's the whole secret.
Well, then everything is like in a song. Sprinkle with grated cheese.
I'll add some more greenery. And why not, it will be nicer.
And they went to the fire. Let the cheese melt and the pasta bathe in oil
so that the cheese is evenly distributed over them and melted.
However, I think the pressure cooker is cold.
Yes, it has practically cooled down, you can open it. It is now completely safe.
Do not try to open the pressure cooker when it is fresh from the fire.
Now you can open it.
Great picture, but nothing is visible in these pressure cookers.
That is why I love the wide, spacious cauldron.
And I'll transfer everything to the cauldron.
Here it is, meat, the way we love it.
Why am I going to swarm for a long time? Overflow everything.
Wow! And you see, you understand that now we have got
much more broth than we filled with water.
Where did he come from? Yes, all these products:
both vegetables and meat, they all started up juice.
And here it is, this juice, here it is, this magic broth in our cauldron.
However, it remains to try on the subject of salt, is everything good.
Perhaps I would add a little, I would add half a spoonful of salt.
And then it will be very good.
We follow the pasta. If a slight blush appears somewhere, it does not matter,
but so that they do not burn. That's all.
You can put a hot dish on a large, spacious dish,
beautifully, kindly cooked meat.
Remember, at the very beginning of our story, I said
that such a supposedly steak would just fit in my stomach.
No, I can't fit that much.
I have, if it fits, then here is one such piece of meat for 150-200 g.
Therefore, we can say with confidence that we cooked dinner for the whole family.
Wow, look at the garlic.
Do you remember, I promised you that the meat will fall off the bones.
So it disappears, just like in a jellied meat.
Yes, we took a piece of meat that would suit Russian jellied meat,
Italian ossobuco, and aspic, but not for steak.
The main lesson you learned today is choosing the right meat.
This meat is great for gravy, this meat is great for stewing,
this meat is great for long cooking.
Does this dish need some decoration? I think it’s unlikely.
But nevertheless, a little fresh greenery, a little fresh paint will not hurt.
Well, where is the pasta? But there is one secret with the layout of pasta.
Do not take the frying pan by the handle like this, take it the other way around, like this.
Now you will understand why, now you will find out everything.
Take a plate, a large dish.
And everything, and almost all of the pasta is on our plate.
Well, think about it, 1-2 things ran away.
Well, what about spicing up the pasta with something else?
The most popular sauce among Russian families is Maheev lecho ketchup.
Ketchup lecho "Maheev" # 1 among Russian families.
Now, perhaps, everything is fine.
I just have to wish the culinary lovers great success,
and bon appetit to everyone else!