So, we came from the market, brought the meat and are going to marinate it.
How to prepare for this case?
Firstly, you must have an absolutely clean board,
and secondly, you will probably need a knife,
maybe a knife, with which to touch up the knife.
You may need a few wipes,
wet, dry to wipe the knife,
in order to wipe your hands in time.
There must be water somewhere nearby in order to wash our hands,
because now it is very important for us to maintain sterility.
Secondly, you need to cook all the spices at once
that you are going to use when marinating.
Here they are all prepared for me.
Those foods with which you are going to marinate,
for example, onions, garlic, ginger, what you will have, soy sauce,
all this should be close at hand.
Perhaps you need some kind of such a large bowl, a large bowl
in order to mix the marinade in it, prepare the marinade, a
strainer, a grater and, most importantly, a good May mood.
Let's start with the lamb because it's the easiest.
Here is the mutton that we bought with you at the market.
Or rather not mutton, this is lamb.
I got there well, it's still cool.
By the way, you also need to take care of this, how your meat will get from the market
.
In the warm season, it would be nice to have some kind of thermos bag,
it would be nice to have some kind of cold accumulators.
All this costs a penny, but such simple and inexpensive things
will help you save money, your meat will never disappear,
and you will save health, no one will be poisoned,
no one will feel bad after your barbecue.
It is necessary to immediately, from the very beginning, pay attention to the fact
that these pieces that I am now laying out, the kidney part,
are somewhat thicker than these pieces. Do you understand?
And therefore the first ingredient, the main ingredient of our marinade -
they should get a little more salt .
I know that they were weighed in the bazaar that there are about 1,800 kg of meat.
For 3 kg of meat, we need such a full spoonful of salt,
but we don't have 3 kg here, so we remove that much.
And this salt, in principle, should be enough for all the lamb.
People use salt in different ways. Some salt more, some salt less.
This is even connected with the ethnic origin of a person,
because so many tastes are recorded literally at some genetic level.
Salted on one side, unfold the pieces of meat on the other side.
And again, these pieces, which are thicker, we salt a little harder,
and those that are thinner we salt a little more moderately.
I have one very good kebab master in my friends.
You will soon meet him in one of the series of a culinary journey to Azerbaijan.
We have abandoned this project a little, but we will return to it soon.
So, this master, his name is Elmaz,
he showed me another way to salt.
Firstly, he uses slightly larger salt for salting meat.
He salts the pieces of meat and then shakes them off.
He says, "This is what stuck, that's enough."
Yes, this is more than enough for Azerbaijani lamb.
Yes, you don't need spices for Azerbaijani lamb.
The meat that is grown here in central Russia,
including mutton, lamb, has a less pronounced taste.
Well, look, this is a lamb.
The butcher and I found out that he was only about 6 months old, no more.
It's mid-April now. When he was born?
He was born sometime in the middle of October. Do you understand?
And what did you eat? Well, first he ate his mother's milk.
And the one that ate? I ate compound feed most likely.
And what did he eat all winter, this lamb,
which we are now going to eat?
Well, of course, he also ate so-so, not very tasty food.
The fact is that the meat of any animals,
and especially those that grow quickly,
very much depends on the taste of the feed they received.
That’s why I’ll also use a little cumin on this lamb.
I am now telling you the recipe that we have developed over 10-12 years,
during which we have to cook mutton right here in Russia.
This lamb requires some spice.
And these proportions are verified by our family experience.
If you want, listen to them,
if you want, try to make up some of your own proportions.
You can, in principle, buy ready-made sets of spices,
do not be so squeamish about them.
These ready-made spice kits are usually compiled by very strong professionals.
Here is coriander, that is, ground kashnish, coriander seeds.
Its more, I take almost a tablespoon.
That's how much salt, so much coriander.
And half the amount of black pepper and cumin.
These are verified proportions. We have verified these proportions during these 10 12 years
that we cook from mutton here in Moscow.
We already know the taste of this mutton well and we know how to season it.
It may seem to you now that there are too many spices.
I assure you, when you eat this meat,
you will not really notice the taste of these spices.
You will feel a bright taste, bright aroma of good lamb, good lamb.
With this set of spices, you can generally mimic the taste of meat.
You can make, for example, some kind of minced meat, where you don't put a single gram of meat,
but add this set of spices,
and it will seem to you that you are eating meat.
Maybe somewhere something is somehow unevenly distributed,
let's massage a little like this.
By the way, the massage of meat also helps to soften the meat,
and it also helps the penetration of mainly salt into the meat.
This is a very important point, because well, properly salted meat
even has a different color, it even has a different smell,
not to mention the taste.
We will come back to this question of how to salt meat.
We will definitely discuss it,
but for now we need to put all the meat as tightly as possible, neatly.
And I will put this meat in the refrigerator.
In fact, we might not have cleaned up if we were cooking today.
For 2-3 hours nothing will happen to salted and seasoned meat
at room temperature.
The most important thing is that the meat is cleanly cut.
But we saw that that butcher actually did everything very carefully.
My hands are absolutely clean, our dishes are clean.
And we will cover it now so that nothing else will fly here.
And let it be worth it. We'll cover it now.
And in principle, it could stand for some time
until we light up the coal , while we prepare the grill, just like that,
but since I'm not going to cook today,
but I'll tell you a secret, even in a few days,
I'll remove it meat in the refrigerator.
With mutton, or rather with lamb,
I can confess to you, we were lucky today.
And we were very lucky with beef too.
It's just a great piece of beef.
Is it clear how it works?
There was a ridge, here are the ribs, the very beginning of the ribs.
It was the back. See how good it is covered with grease.
Here was the clipping.
They cut the tenderloin. Probably sold to someone else.
Beef tenderloin usually costs at least 700 rubles.
And if I bought this piece together with the tenderloin,
no one would have sold it to me at 300 rubles per 1 kg.
Probably, they would have sold 500 rubles.
Something like the arithmetic mean between the tenderloin and all the rest of the meat.
In fact, you can make a great barbecue from beef tenderloin.
And he practically does not need any pickling.
Here are just a little salt, maybe add a little fat,
if the tenderloin is lean and dry enough.
But this meat is very well fed, if we talk about ordinary cattle.
That is, here the fatty layers pass and here there is quite a lot of fat outside,
but unfortunately, somewhere on the market, this fat was slightly stained.
What do you have to do? I don't know, let's see if we can remove some kind of film.
Yes, you can. Neatly with a knife this soiled film, it's a
pity, but you have to remove it.
Do you understand what's the matter? The meat is sterile inside, it is literally perfect.
It is inseminated by some kind of microbes outside.
Well, look, there are some chips and so on.
Well, what can you do, this is a market, this is non-sterile production.
Therefore, as soon as possible, as soon as the meat was brought,
it must be processed and try not to stain
our board and our dishes with dirt here, forgive me.
After that, the knife will also need to be washed properly.
Here, too, we will scrape off the meat.
You can wipe it with a damp cloth, but I do not advise you to wash the meat.
This is quite an extreme case.
Let's take a look at what's going on from this side.
Here we will cut off all that has dried up.
Well, here are the ribs, and the meat deposits are on the other side of the ribs.
We will cook barbecue from this meat.
But for now, I will not remove this meat from the bones,
because I will leave it for the so-called exposure.
This meat will stay in my refrigerator at freezing temperatures,
maybe 10 days, at least 7 days.
It is already 2-3 days old, but now it is still tough.
It will begin to soften 7-8 days after slaughter.
And this is an absolutely natural process.
The connections between the muscles, the connections between the fibers, will naturally loosen
and the meat will become tender.
Our most important task now is to
prevent spoilage of meat during these 7-8 days
that it will spend in my usual refrigerator.
Firstly, we cut off almost all the dirt,
but somewhere there is open meat, right here, right here.
I already touched him with my hands, I breathed on him.
Therefore, we will use the preservative properties of salt and spices.
Here is about 4 kg of meat.
And for this meat I will take 2 tablespoons of salt.
And I'll take about a tablespoon of turmeric here.
Turmeric is a good natural antibiotic.
Black pepper is the same.
I'll take some cumin. Zira is also good at preventing meat spoilage.
And now I put on gloves, but not to stain the meat.
They already touched him with their hands, I touched them with my hands.
This is all useless.
But in order not to soak your hands with turmeric.
I don't want to walk with yellow hands. Clean tray.
Stir the mixture and begin to sprinkle all the meat.
Here is fat, but in fact, lard,
if there is enough salt, it will not go bad.
Therefore, we try to stick as much as possible, we
try to rub both spices and salt directly into the meat.
All the same, it will sprinkle a little, it's okay.
Then we'll cover it again.
It already smells very tasty.
And these ends, cuts of meat, they need to be given special attention.
And you just need to spread them as thickly as possible.
And here it is easier to do it, because the meat is moist.
Here, both salt and spices stick to meat more readily.
And this is exactly what we need,
because it is from here that the spread of bacteria can begin.
And we are creating for them such a fairly reliable barrier,
which is known to people long before they discovered antibiotics.
All of this might not have been done
if I had a special refrigerator for ripening meat.
But I have an ordinary household refrigerator,
one in which the cold is dispersed by a fan. This is good.
And so that the meat does not dry out too much,
you can put a small air humidifier in this refrigerator.
These humidifiers literally cost a penny.
In order to further protect the meat from spoilage,
you can put an ultraviolet lamp directly into the refrigerator.
These are sold in stores for babies in order
to disinfect the child's bed, the
entire surrounding space.
Here in the refrigerator at night you can turn on such an ultraviolet lamp.
And it will kill bacteria if they suddenly start there.
Another important point. If we put meat,
then sooner or later meat juice will flow under the meat.
And this humidity, even at a temperature of + 3- + 5 degrees,
will play into the hands of microbes. Germs don't live in dry places.
And this must be taken into account.
Therefore, you can, in principle, pick up the meat on hooks
and somehow hang it in the refrigerator.
If there is no such possibility, not gratings, but plastic shelves,
then you need to do it differently.
You can leave the same tray,
but put 2-3 short skewers under the meat.
You see, you put clean skewers, and all the meat around is weathered.
It does not lie with its plane on anything.
But if there is a refrigerator with a grate and there are bones underneath,
and the bones are still dry, you can put a bare grate directly.
And everything will also happen normally.
Maybe something, some kind of moisture droplet will leak out of the meat,
well, that's okay.
But we will now deal with this meat just before cooking the kebab.