Today we will cook 3 of the simplest, but at the same time the most delicious dishes in a cauldron. I will definitely tell you what is the secret of frying potatoes. Three four. Today you get the first 3 lessons, very important. Because the cauldron is one device for life, one for everyone. Wherever you live, a cauldron will always come in handy. And even more useful is the ability to cook in a cauldron. So, if we are talking about the Uzbek cauldron, then the first letter "A" is fat. I have fat tail fat in my hands. The most important thing is to learn how to properly render fat from lard. Well, in the meantime, we already have a fire burning under the cauldron. And this means that you can omit the fat. Although there are some secrets here. Just do not think that I need so much fat to cook just one dish. No, today we will cook 3 of the simplest, but at the same time the most delicious dishes in a cauldron. These are the dishes that everyone can enjoy. Someone for the first time in their life will cook in general, or for the first time in their life they will cook in their own cauldron, and everything will turn out just as tasty for them as for me. And maybe even tastier. Please note that I lay out the cubes of fat tail fat in one layer along the bottom. And my heating is not the strongest yet, one might say, the average heating under the cauldron. The great French chef Escoffier wrote at the beginning of the 19th century that it is better to render fat immediately from a large amount of lard. Well, for example, take 4 kg of fat, add 1 liter of water to it, cover the lid and put on a small fire for several hours. The fat will melt, and these cracklings will eventually form. They will be even golden in color, and the fat will turn out perfectly white. After such fat there will be no heartburn. But if you melt it carefully, do not start mixing right away and add firewood, brushwood, chips under the cauldron, then everything will work out very well too. The fat that is rendered from this fat is enough to cook three dishes, and it will still remain. Let's go deal with the meat. I bought mutton today and will cook from mutton. In fact, all three of the dishes that we are going to cook today can be prepared from almost any meat. Here is a leg of lamb. There is a lot of pulp here. This is a shank. The shank will be useful for something else. And this pulp is useful for minced meat products. Here we will cook, for example, kebab or meatballs, this is where this pulp will go. And for one of the dishes that I planned to cook today, it will be essentially a kazan kebab, meat and potatoes cooked in a cauldron. In another way, it is also called "pie". And for him, meat on the bone is best suited, such as from this hip joint. Perhaps I'll add a little more meat from the lamb shoulder. We need meat that can be cooked long enough. The fact is that not all meat can be cooked for a long time, not all meat will be good after a long roasting. Yes, yes, today we will bake meat in a cauldron. A cauldron is not only a device for quick frying or for long boiling, languishing something, a cauldron can also bake. I have already said that all the dishes that we are going to cook today can be cooked on any fat, on lamb, and on pork fat, if you are not a Muslim or a Jew. You can take beef, you can take veal. That's just lamb ribs, perhaps, you can not replace anything. And from lamb ribs you can cook such a delicious dish, which, moreover, is also prepared very quickly. Therefore, I will leave the lamb ribs for later. Now I cut off only pieces of lamb brisket from the ribs, which are well suited for both Kazan-kebab and the Basma dish, which we are going to cook today. See how many vegetables, see how much greens. This is all the best, all the most crispy, fresh, fragrant and juicy. It is a sin to cook tasteless from such products. I think a lot of people know how to handle good roasts that are golden, crispy and very, very fragrant. Mix them with onions, take some onions, mix them carefully, do not burn your fingers, sprinkle with salt. And here's a secret for you from me. Roasts are even tastier if pomegranate seeds are added to them. Well, when there are no pomegranate seeds, take dry sumac, a sour crushed berry. Oh, how it will decorate this harmonious taste. Take the cake in your hands. And the one who stands at the cauldron must also have breakfast. Right now, while we are frying potatoes, I will have breakfast, I will make myself such a sandwich. I'll put onion in this sandwich here, roasted. And it makes a great snack. Just at the word "snack", please don't flinch. If you really want to, you can, but only a little bit. Just like we use mustard, ketchup, vinegar. After all, no one eats mustard with plates, but with a piece of jelly or with a piece of lard, oh, how delicious. Under the cauldron, two logs are burning, the oil is already smoking. But the fact is that now a rather cool potato will go into this cauldron. And so that the oil, that is, the fat does not immediately cool under the cauldron, you need to add a little fuel. Just do not think that today we will cook ordinary fried potatoes. No, we are preparing a wonderful dish "kazan-kebab". And when you cook this dish, it is best to fry the potatoes right away, from the very beginning, either in heated vegetable oil or in animal fat. Do not fry everything at once. If I drop this whole bowl, it won't work out well. It is necessary to fry in stages, say, 5-6 potatoes, so that the potatoes are completely immersed in oil. So it will fry in a completely different way. In a small amount of oil, the potatoes are not fried as I would like. Well, the potatoes are all browned. Inside, it is still, of course, raw, because the temperature of the oil is quite high. And the potatoes blush faster than they bake inside. Tell me, please, if you just put such potato tubers in the oven or in an empty cauldron, would it really not turn red in the same way? Yes, of course, everything would have happened exactly the same. So why did I fry potatoes in oil? Is it really to make the dish even fatter? Not at all. Watch carefully, don't skimp. And I will definitely tell you what is the secret of frying potatoes, and now also pieces of meat. Pieces of meat are also laid not all at once, in stages. To make the meat brown as best as possible, add more chips. The chips burn quickly, they burn out quickly, but they give a very powerful heating, which we need literally for the first few minutes, while the meat is fried there. We also do not bring the meat to readiness, but fry it only on the outside, change its color, change its structure in the outer layers. Well, the meat was browned, dried out on the outside, and it became much tastier, much more aromatic. See what kind of meat, admire. And now we remove all excess fat from the cauldron. I say extra, but not all. And this fat will go to prepare another, next dish. If I were preparing the next dish not today, I would still pour out this fat, let it settle, and use it a few more times: to add to deep-frying, more cutlets could be fried on this fat. Generally speaking, any meat dishes cooked with animal fat are much tastier. Our program will still reach this pan, which, by the way, can completely replace a cauldron . Watch carefully. And now we need to complete the preparation of the Kazan-kebab. Here we have potatoes, here we have meat, nothing unsalted. Because if I salted, the salt does not dissolve in the oil. She would simply crumble and remain at the bottom of the cauldron, and the potatoes would remain fresh, tasteless, and meat even more so. So, why did I fry both potatoes and meat? So I know that, for example, young guys strive to improve everything. And this is very commendable. Improve is good. But the most important thing is to first understand how the old works, how what has been verified by many generations works. So, in this dish, if we want to bake in a cauldron, and not steam it, you can’t add onions, tomatoes, bell peppers, or even cabbage. No fresh vegetables can be added. If you want to bake in a cauldron, it is necessary that there be dry potatoes and meat slightly dried on the outside. This is exactly what I achieved with the help of elementary pre-frying of products. Well, now the products need to be seasoned. For meat, I add a little cumin. It will be very tasty. You know, such a characteristic Uzbek, Central Asian taste. I'll add a little black pepper here again, just for meat. And I'll add some ground coriander (cilantro) seeds here. This chord works very well with lamb. Try it, test how it works with other types of meat, and write to me in the comments. Write more often, tell us what you would like to see in our next programs. Well, in the meantime, I put meat in the cauldron and the top layer of potatoes. Don't worry, it will hiss and stop. This little meat juice got into the heated oil residue. That's where it hissed. In fact, both large burning logs and the remains of burned-out chips have already been removed from under the cauldron. Oh, and potatoes on top. Only coal remained under the cauldron. If it dies out completely, maybe I'll add one burning, smoldering log to just keep the cauldron hot enough. Now the cauldron itself is properly warmed up, and this brick hearth around the cauldron is also well warmed up during the time that we fried potatoes and meat. Please note that I closed the cauldron not with a simple lid, but with a thermos lid. If you do not have such a special thermos lid, and you do not know what to do, look at our program carefully. I will reveal all my secrets to you. Moreover, the next dish that we will cook will not consist only of meat and potatoes, but of the mass of summer, the most delicious vegetables. Here, most likely, not everyone has such a powerful brick hearth, but almost everyone has some kind of barrel, a hearth under a cauldron. True, this is not quite a barrel for me, I have a good hearth. I hope you build one for yourself someday. Pay attention to what kind of cauldron I have here. I have here a very rare shallow cauldron. It may come in handy just for a few Uzbek dishes. But the dish that I am about to cook now will turn out just fine in this cauldron. Please note that I put very thin pieces of fat tail fat into the cauldron, just very thin, you can read through them. I need these slices in order to make a lining at the bottom of the cauldron for meat. From below there will be this fat tail fat very thin, and on top there will be meat. And the meat won't burn. I eat a lot of meat today. Here, probably, 1.5-1.7 kg of meat. First I would like to put the brisket and fatty pieces of meat. Of course, fat down. For this dish, I selected meat that is suitable for a long stew. This one, for example, is very soft. It will cook quickly. Therefore, we put it away from heating, away from the bottom. And at the bottom I put such pieces of meat that can be cooked for a long time. This is the lower part of the leg, everything that contains a lot of connective tissue, everything that turns out to be deliciously fragrant. The meat must be properly salted and seasoned. Unsalted meat cannot be tasty. There are more than 1.5 kg, if not 2 kg of meat. Therefore, a tablespoon of salt is only for meat. That's at least. And now put in a spoon a little zira, a little coriander and a little bit of black pepper. That's how everything is together. And it's all about meat. On top of meat, meat's best friend is onions. The onion will begin to release juice. And the meat in onion juice turns out deliciously tender, very tasty. And besides, the onion gives some sweetness. And that's why onions go well, perfectly with tomatoes. Sour tomatoes, sweet onions, spicy and salty meat. Can you imagine how delicious all this must turn out? And then we lay out the products in a special order. For example, carrots take longer to cook than bell peppers. Therefore, carrots first, and bell peppers later, will have time. Garlic and a few pods of hot peppers. Someone might say, "We don't eat hot peppers. We won't put hot peppers in." Put it down, please, you can not eat it. If the pepper is whole, then it will give the dish only its delicious aroma, but there will be no sharpness. Those people who want to eat with this hot pepper will get the spiciness. Eggplant, cut into normal slices, about a centimeter thick, in an artistic mess like this all over the cauldron. You know that we salted the meat, but this salt will not jump up on all these vegetables. Therefore, vegetables must also be salted. If you put potatoes and tomatoes at the same time in one cauldron, in one dish, then the potatoes will glaze. But now between tomatoes and potatoes there is such a reliable layer of other vegetables. You know, a layer of carrots and eggplant. So feel free to put potatoes on top, and everything will be fine. The potatoes are young, but the tubers are already quite large. He'll get ready. For 1-1.5 hours of steaming, the potatoes will be quite ready. However, such large potatoes require a separate serving of salt. Therefore, I salt literally every tuber. Bulgarian pepper: red, green. Yellow is not enough to make a real traffic light. And now the ingredient that is responsible for juiciness. Responds like a real adult. This is cabbage. We cover the entire cauldron with cabbage. Cabbage should also be salted and seasoned. Salts as usual. There are 2 forks of cabbage here. This is also about 1.5 kg of food. Should probably go a little less than a tablespoon. 0.5 tablespoon of salt - that's for sure. And cabbage goes well with spicy red pepper. I do not know who does not eat, put at least paprika. Paprika is sweet, but mine is spicy. Such an amount of pepper for such a huge cauldron, for such a huge dish is almost negligible. I am sure that even children will eat with appetite. We put fragrant greens on the very top. What do I have here? Purple basil, green basil, a little parsley, a little dill. I lay everything out straight with branches, because we will not eat it. And here it is, guys, mountain cilantro. Oh, what a wonderful taste it gives. Not always found, but you can take the usual garden. And this is the deficit. You don't sell that. These are the top leaves from fresh young cabbage. Remember the riddle from childhood? 100 clothes, and all without fasteners. What is it? Cabbage, cabbage leaves. I'm just going to use these cabbage leaves as clothes. I will hide the name of the cauldron so that the products are steamed, so that the steam is not lost from the cauldron. And now it remains to cover the cauldron as it should. By the way, did you notice that our cauldron is cold? We didn't put a single chip under it. I have some kind of log here, which we removed from under the first cauldron. Now I will put chips. First, everything needs to be on fire. Well, and then everything will be cooked on a very slow fire for 1-1.5 hours. In a word, until the appetite comes. But in order for a good, good appetite to come to you, the cauldron must be covered with a lid. And not just cover it, but also press it down properly. Here is the lid. Well, you can stand and press like this until all the vegetables are flattened, and until this gap is closed. But it is also very desirable that the lid be in the form of a thermos, so that heat is not lost from here upwards, so that this Moscow region is not heated. Here I have another cover. You see, it is what it is, it has such a shape. You can take an ordinary bowl and put it on top here. Pick up the diameter and put. But I will take this finished lid, just remove the handle from it. You will now understand why. So, covered with a lid, and on top of the weight. Here, in this plastic bag, I have a sledgehammer for half a pood. Here you prop it up, so you prop it up. Now the food will start to heat up. All of these loose, bulky foods like onions, eggplant, cabbage, and so on will begin to release their juices and compress. This dish is called “basma”, that is, something squeezed, something compressed. Well, we begin to prepare the next dish: lamb ribs. It is necessary to heat the fat properly to the temperature of deep-frying, that is, from 170 to 200C. It is better to cut the ribs one by one. It is necessary to wait until the fat warms up properly. There are not many ribs here. I have only 600-700 g of them here, but nevertheless I will also fry them in portions in turn. That's how much is placed between two hands, so much we will lower at a time into the pan. Some people strive to learn how to cook as soon as possible. And they ask me: "How many grams of ribs, how many grams of onions?" I don't know, I didn't weigh it. And they often ask: "How many minutes do you need to fry the ribs? Write for sure." If I start to answer seriously, asking: "What was the initial temperature of the ribs? And what is the power of your electric stove?", then this will be considered a mockery. And in fact, to tell the truth, I have not yet seen a single cook who would rush between a stopwatch and a pharmacy scale, and in the end would cook something tasty. How, where is the way out? Look, I'm frying until the rib starts to come out of the piece of meat. See how it turned out? That's all, it means frying enough. Blush, smells delicious, so you can continue cooking. Lots of fat in the pan. I will use it again, perhaps more than once. What is here? Well, they fried the meat a little. So what, did he get much worse from this? And in the end, I won't pour it down the drain. No way. With the help of this fat, for example, I will kindle coal. There is very little left on the bottom. See? There is also some fat on the ribs themselves. And some fat will be rendered out of them, because the ribs are quite fatty. Therefore, everything will turn out very well. Especially look at what juice came out of the ribs. This is the only juice I would eat, pure meat juice. But this juice is not enough for the ribs to be steamed and stewed. Firstly, it would be nice to salt these ribs. How much salt is there? That's about it. No, I'll add a little more. They need to be thrashed. I take about a teaspoon of black pepper, because men's food should be with character. And women will get used too. Even here, the peasants will be asked: "Give me something sharper too." And top everything with onions. The ribs are now almost dry on the surface. Salt has nothing to dissolve into. But now the onion will begin to release its magical juice. Salt will dissolve in this juice. And this salt will soak the meat. And onion juice, and salt, all this together will soak the meat. And it will turn out incredibly tasty. I put it on the languishing mode, it's about 120-140C, I cover the pan with a lid. However, I probably offend this product when I say that this is a pan. It's almost a cauldron. Here, on this electric stove and in this pan, you can cook pilaf. Don't believe? Sometime in the winter, when we go into the house, I will show it to you. An excellent Uzbek pilaf can be cooked, including on an electric stove. The most important thing is to learn how to cook it on a real cauldron. And today you get the first 3 lessons, very important ones, without which you won’t be able to move on, sorry. Look at what kind of bread, what kind of cake. Pity hardened, lay, lay and hardened. I have a good idea. Or rather, this idea is not mine, the idea is very old. This was done back in those years when meat was quite scarce. The fact is that here in this pan, in this cauldron, quite a lot of juice has formed. And where does this juice go? Look what we are going to do now. I cut the crust, I cut the stale bread into small convenient cubes, so that in each spoon there is a piece of bread along with the rib. And let's drop them now right here, right into the cauldron. But before I drop the crust of bread, I would like you to imagine what the taste of the resulting dish is. Ribs, meat - it's all sweet, onions are also sweet. Let's mix and see. See how much juice. But it all has a distinctly sweet aftertaste. And here it would be nice to add something sour. Sometimes I add pomegranate juice at this point, and then let everything evaporate. And today I have no pomegranate juice, pomegranates are not in season. I have cherry plum paste at home. Approximately the same as tkemali, only without spices. However, if spices do not interfere with you, you can take tkemali. And add 2-2.5 tablespoons to this dish. It would be necessary to try. Sour, very invigorating wonderful. We mix. It is necessary to stir evenly this berry sourness. And now right here all this bread. Once upon a time, people did this out of poverty, so that they could get more food. And today we do it not from poverty. Today we do this in order to make it tastier and more convenient to eat. You will still eat such food with bread. Well, here is the bread. And at the same time, the one that has become stale does not disappear. Everything is ready, you can turn off, cover with a lid. And let it stand until the stale bread absorbs all the meat juice. Moreover, I will say that not only the ribs are ready, we have all the dishes ready in all three cauldrons. The session of the simultaneous game on three cauldrons is over. Three four. Come here. Come and see what a beauty. We just take and shift the meat that falls off the bones, ruddy potatoes. There is some juice here. It turned into syrup. With all this, we certainly pour both meat and potatoes. Let nothing remain. There is bread on the table. I soaked this red sauce all over and enjoyed it. Some greenery on top for decoration. And it would be possible to mix greens with green onions, with finely chopped garlic, maybe with hot chilli peppers. You know, so finely, finely crumbled, like half-rice, crumble, and sprinkle it all over. Oh, that would be even tastier. But it's very good, very good indeed. How did it happen here? I don't know, we'll check now, we'll see. Do you know what it smells like? It smells amazing. And what is inside, inside is such a picture that I personally would not want to violate. I'm not some kind of barbarian. Do you understand? Therefore, I take such a large copper dish, it could not be copper, I cover the cauldron, lift it up. Grabbed with one hand, grabbed with the other hand. Oh, and it will be hard for me now. Will it work or won't it? I don't know, but I'll try. You know, I’ll tell the truth, one won’t succeed, I’ll ask an assistant to help me. Three four. Fine. And the cauldron is heavy, and the products are heavy. Like this. Food for heroes should be prepared by real heroes, real men. See what happened there. And cook just like me. Everything will work out for you. Everything will be just very wonderful, very beautiful and very tasty. Wait, that's not all. We also have the sweetest dish, half honey, half sugar. I mean lamb ribs with onions, plum sauce and bread. I wish you a huge, the best, the most bon appetit!
