Well, lamb has nothing to do with it, lamb is not to blame. Well, hissing there, no big deal. Potatoes are not mother-in-law. This method gives absolutely stable results. It will work out well even for those whose hands do not grow from their shoulders, but from other vital organs. Recently, my Youtube subscribers agreed to my proposal to show videos more difficult. But the fact is that commentators come to almost every video and ask me questions about absolutely basic things in cooking in a cauldron. It is no coincidence that we have a playlist "Kazan Theory" on the channel, here you can watch it from the very beginning. And as part of this "Cauldron Theory" I would like to show 2 dishes that I recommend to all novice cooks. If you want to thoroughly, properly, learn how to cook in a cauldron, start with these dishes. In my main program book "Kazan. Culinary Tutorial" I have a dish called "Lamb ribs with onions." Let's cook this dish today. Lamb ribs with onions are fast food, fried. And once again I would like to show you what kind of meat is suitable for instant cooking. For example, here is this flank. You see, what a very dense connective tissue is here? And almost all of this piece consists of layers of meat and such a very dense connective tissue. To get delicious food from this piece, it must be cooked, preferably boiled, that is, cooked in a large amount of water, for several hours. Then it becomes very tasty. And if you fry it, bake it, or, God forbid, try to cook it on the grill, then now it is like rubber, it will remain like rubber. Look again, here is a rather fatty piece of lamb. And if there is such a good, very tasty muscle here, then there is practically only fat below. Fat and very little meat. Let's separate that too. We will need this for some of the following dishes. Here is not this video, but the next video will be devoted to other dishes, where such fatty parts are just very useful. I'll cut a little more. Look again, here's the luxury part. We can say, almost tenderloin and fillet. They could be well cooked on the grill, but they could also be baked. I reserve this piece for a dish that should be categorized as a baked dish. Today, in addition to lamb ribs with onions, we will also cook lamb baked in a cauldron with potatoes. In my books, this dish is called some kind of "Pie". Stupid name, to be honest, I apologize for it. And here we have a lamb side. Yes? Well, a side of lamb with a shoulder blade. Let's remove the spatula first. An ax is not needed for the blade. You take it, cut it off here, and everything is in order, we have a shoulder blade almost in our hands. Let's put the side aside for now and deal with the spatula. Here is the shoulder blade. Here it is, such a triangular scapular bone. Now I'm running my fingers along its edges. Fine, we take a knife, cut off a small layer of meat with which it is covered, cut the border between the shoulder blade and the meat itself. And we find somewhere here there should be a joint, that is, what the shoulder blade is attached to the next bone. The joint is exposed, we just take it and bend it. They cut off a little from this side, a little from this side, put the meat, pressed it with the palm of your hand. And here I have a shovel in my hands. Why am I removing it? If you cook meat with this spatula, meat, whether you like it or not, will shrink, tighten during cooking . And this blade will resist. And it turns out that this shoulder blade will help the meat lose its juices. Therefore, we throw away the spatula. And pay attention, here there is a little left of what is called "without", that is, a lymph node. It's best to remove it. Well, everything here is clean and beautiful. So, we cut off the scapular part. In fact, this piece of meat also consists of meat fibers and a fairly large amount of connective tissue, some kind of films. But the lamb is young, practically a lamb. And all this will be baked and will be good. We also send these pieces to baking. Shank. Well, if the ram is older, then it is also better to cook it. But from a young ram you can take and bake. I have a book called "Kazan, ram and dastarkhan". Everyone who wants to learn how to cook lamb properly, I advise you to buy it, it is very worth the money, despite the fact that I wrote it quite a long time ago, it was published in 2010. Just at that time, just that fall, I began to cooperate with the NTV channel, as part of the Country Answer program, my videos began to appear. And right now, the first videos were lamb ribs with onions (what we will cook with you today) and this pie, which we will also cook with you today. But time has passed, and I understand that I can tell you about the same thing much better today. Because I have changed too. I have gained experience. But the book that I wrote in those same years, I continue to recommend to this day. Do you know why? Because in that book I give a clear understanding of which piece how to cook. If this ram is young, if this ram is middle-aged, if this ram is old, what cooking method can be used to prepare each piece of a ram's carcass? The fact is that there is no bad meat in the lamb. It happens that people misuse this or that part of the ram. This one happens often. But the mutton has nothing to do with it. The lamb is not to blame. And so that you cook lamb properly, you have me. My name is Stalik Khankishiev. Calm down, I'll explain everything to you now. I cut off another small piece of bez. It seems that the butchers at the bazaar tried to do everything very well, but they were in a hurry, and something was left. Now we need to remove the brisket. I get by with one knife. I take a strong good knife and cut through the cartilage. In principle, from such a young lamb, this tender brisket could also be fried along with the ribs, but basically, all the same, if this is a middle-aged ram, if you might come across an older ram, then it is best to put it to boil. I am now separating it for the dish that you will see in the next video. Well, these are the ribs that we will fry today. Well, chopping ribs into convenient pieces will no longer work in Kazakh style with just a knife, you still need an ax. And look, one line that we're going to cut, and I think this is the second line that we're going to cut, so that the ribs are more or less the same. This will look nicer on the platter. Still, there is work that it would be desirable to do every day. A butcher who cuts meat every day in the market would do it much better. There are, for example, Uzbek cakes. Many people ask: "Show me, show me how to make Uzbek cakes." To prepare beautiful good Uzbek cakes, the hand must be full. It's like playing the violin, like playing the cello, you have to practice every day. And the same with meat. I know how, but the hand is not stuffed. I confess, it's no big deal. So, here they are, the ribs, well, there are a few of them here, 500 g, and this is quite enough. Because I would classify lamb ribs with onions as snack dishes. This is by no means a main course. This is something that can whet the appetite before serving some main dish. And now look, here I have absolutely luxurious meat in my hands. Pure barbecued meat. And it’s just a pity for me to fry it in a cauldron with onions, that it’s just a pity to bake in a cauldron. I'll make a barbecue out of it later. Well, here there is a vein that has absolutely nothing to do in a barbecue. Because this vein in 10 minutes, as it was rubber, will remain rubber. But if it is cooked for a long, long time in the presence of moisture at a temperature above 70 degrees, what is called collagen comes out of such tissues of any meat . Firstly, they themselves swell, and secondly, they emit from themselves this special, very fragrant meat protein, which has very good gelling properties. That is, if you collect such veins from a pound, boil, and then evaporate the water, you get what is called gelatin. We send to the meat that will be cooked in the next dish. You will see everything in the next video. And we're all set. And we can go to the cauldron. Just look, we have some meat for baking, there is our snack, this will be the main meal. And maybe I would like to add some more piece here, good, suitable for baking. This was the back leg, the bones were removed from it, and this is what I have left. Here is the meat from the shank. I think it will look really good when baked. But this remaining meat contains a lot of meat fibers. There are few connective tissues here and they are very easily removed. If you also remove the fat from it, which I now need in another dish, then this is an excellent product for preparing some minced meat, sometime next time. So, an excellent piece for minced meat, an excellent piece for barbecue, excellent meat for roasting and excellent meat for lamb ribs. All is ready. Let's go to the cauldron. We will cook today in two cauldrons at once. And in order for both dishes to be ready at about the same time. Let's start with what takes longer to cook and bakes longer ... It's no coincidence that we made the pieces of meat larger, and now the potatoes, you see, we peeled them, put them in water and we have them quite large. Be sure to wipe the potatoes so that they are not wet. Because now we will fry the potatoes in a large amount of oil. How to deep-fry to bring it to half-cooked. Many can remind me of the contents of my book, and I remember it perfectly well. The "pie" dish was the following: potatoes and meat were placed in a cauldron, a little fat of some kind, the cauldron was tightly covered, first medium heat, then several hours of low heat, low fire, and everything turns out great. Today I want to show you another way, which is also described in my books, called "Kokand style pie". In Kokandiya, it is cooked a little differently. There, potatoes and meat are first fried in a cauldron in a large amount of vegetable oil. Well, I want to remind you again that if you cook good food for yourself. Please don't skimp on oil. The cheaper the oil, I mean, the worse it is. Butter, bread and water - the quality of these three products primarily affect our health. I set the temperature under the cauldron to 200 degrees now. And the second circuit, the upper circuit, is also set to a fair temperature. This is a professional pot. I have already said that you do not need it in everyday life. Some very successful restaurateurs, some very successful chefs in a restaurant need this. Here I had a video with the presentation of this cauldron, who wants to, look. In fact, you can just take an ordinary cauldron, put it on fire and heat it to the point where the first white light smoke comes out of the oil. Though not gray smoke, not thick, but the first white smoke. So, half a liter of oil is warmed up properly. And here is the first batch of potatoes that I put in here, it will be 9 potatoes. Well, how many are there? Probably also about 0.5 kg. Such a fair amount of oil is necessary in order for the potatoes to fry properly. Because if there is not enough oil in the cauldron, the potatoes will fry differently, they will release moisture from themselves. And the temperature of cooking potatoes will inevitably drop and the potatoes will turn out to be more boiled and stewed than fried. And now I need to cook the potatoes until they are half cooked, so that they are reddened on the outside, but inside so that they still remain raw, because they have one more stage of cooking, already without oil. One more thing to keep in mind: my cauldron itself maintains the temperature. What he was told, he will keep such a temperature, no matter how much cold food you put in it. But when you put 500-600 g of potatoes in your cauldron. This is the oil that you had heated, maybe up to 200 degrees, it cools down instantly. What does this mean? That at this point, when you put the potatoes in the oil, you should set the heat to maximum. And as the potatoes fry, as the moisture evaporates from its surface, and the potatoes begin to blush, the heating regulator must be reduced, that is, either gas or electricity, whatever you have there. It is impossible for the cauldron to continue to heat up as much, with the same power as it was at the beginning, that is, constantly some kind of wave-like movements with the handle. Do you understand? We added potatoes, turned up the heat, the potatoes begin to fry, gradually reduce. By the time the potatoes have already browned, as we have now, the heating in your cauldron should be minimized. While the potatoes are hot, let's sprinkle them with salt properly. Don't worry, excess salt will fall off. Do you understand? You can even roll it a little more. Well, my oil is hot again, and you need to heat the oil again to the same temperature as it was at the beginning. And start frying the next batch. Look, hot oil, wet potatoes. And if a drop of moisture gets into such oil, then it simply explodes. And, of course, it can splash everyone. Therefore, for safety reasons, it is necessary to dry the potatoes. Well, it sizzles there, it's okay, the potato is not a mother-in-law, let it sizzle. I hope you understand why we fried the potatoes in batches. This was necessary so that the oil did not remain too strong. We are now also going to fry the meat in oil. We will also fry it in parts. By the way, you should keep this method in mind when you need to deep-fry meat, let's say, while cooking pilaf. If the burner heats up so-so, and the pilaf is conceived as large, then it is also best to fry the meat in parts. Do not rush to mix, the pieces are large, put it and let it lie down. By the way, if the meat is wet, it happens, especially if it occurred to someone to wash the meat, then, of course, it must be wiped dry. And even if they put it wet, then there are nets that protect against oil splashes. This is required for safety reasons. Look at the piece of meat. If you like this color, then you can get it, no, let it fry. Look, here's a small piece of meat, but it's already fairly fried, I don't think it's necessary to fry it more. And large pieces can be fried a little more. The fact is that in 2-3 minutes of being in hot oil, the meat was browned only on the outside, inside it is still cold. Take a thermometer, measure it, and there is still a temperature, like in a refrigerator, maybe 5, maybe 6 degrees. Well, it's okay, because meat and potatoes will also be baked. You need to gain some experience. Now, when you gain experience, you will get this dish just with your eyes closed. Many people have been preparing it for 20 years and thank me every time. This method gives an absolutely stable result, it will work well even for those whose hands do not grow from their shoulders, but from other vital organs. I think that is enough, there is simply no need to fry more strongly. And look how browned the meat is, very beautiful. Now I turn the heat down. If you are cooking on a gas stove, you can of course also turn off the heat. Moreover, I reduce the heat in a special way, I now set the lower contour of the cauldron to about 110 degrees, and I leave the upper contour of the cauldron at about the same temperature as it happens in the oven. What should you do? There are cutters, there is a head on the shoulders. If you are smart enough to make sure that the heating goes exactly to the walls of the cauldron, right here, and not down, you will succeed. In principle, everything will work out, even if you heat only from below, but it will not turn out so well. Now I need to remove all excess oil. Because there is half a liter of butter here, and no cook in their right mind should offer this amount of butter to eaters. For what? And now, to prepare the dish itself, it’s enough for us to leave, well, I don’t know, I think, 50 grams at the most. There is also some fat over there on the meat, it will also melt and end up in this cauldron. Therefore, literally 2-3 tablespoons of oil are left here, and this is quite enough. They salted the potatoes, now the meat must be salted, and we will salt the meat now, and then again, probably. Down, potatoes are laid on the bottom. Our potatoes are well salted, but I also want to season them, I want to season them with peppers, red peppers. I have paprika here. She is absolutely sweet, not at all spicy. I take about half a spoon, and just a little, on the tip of a knife, I take hot cayenne pepper. Let's mix, and I think that now it will turn out to be a normal combination when there is a hotness, but it will be an appetizing hotness, and not one that interrupts all appetite. Do you understand? And besides, it will be beautiful. Well, that's all, powdered potatoes. See what color it will turn out, a festive color. And now we lay out these pieces of meat on top of the potatoes. Here are some large pieces of meat, a shank that could cook for a long time, and we put them first closer to the bottom of the cauldron, and let's put smaller pieces of meat on top. On the one hand, the meat was salted, and on the other, not so much. And if this dish is Uzbek, then I wouldn’t cook it without zira, you love it, you don’t. Zira is loved in Uzbekistan. And I am telling you now about Uzbek cuisine, so the zira is quite generous. And now we have to cover all this with a lid. What lid? Which will keep the temperature, but which will release steam from itself. I have these screws here, and I'll unscrew them, let the steam come out of here freely. But nevertheless, this is a thermos lid, and it will keep the temperature be healthy. Moreover, it will be hotter, as in any oven from above, not from below, but from above. That is, now our cauldron works in much the same way as any oven. How long will it bake? If the meat is tender, 1 hour is enough, and if the meat is rough, tough, from a mature animal, well, you can cook for 2 hours. Why not? Only after an hour will it be necessary to lower the heating temperature under the cauldron. And now we can start cooking our second dish: lamb ribs with onions. Well, look, the cauldron is already hot, and I have fat tail fat melted here in a bowl. I think about 100 grams. So it was necessary to take about 150 grams of tail fat. Now you have to wait until it warms up. And I purposely didn't show you today how to heat it. The thing is, check out my channel. Well, in every second video we melt fat tail fat, in every second video I tell you about how to soak and wash rice. Why the same? If you have any questions, I tell you for the future, if it seems to you that I have not said something important, then this means that you need to watch at least 3 or 4 previous videos. So, I just talked about it, so I won't repeat it again. Well, what am I going to repeat the same thing. Here, the oil has warmed up, and in this heated oil, or rather mutton fat, we lower the ribs. Again, look, we have ribs here, well, about half a kilo, maybe 400 grams, I don’t know, but there is a lot of oil, 150 grams, and a cauldron, you see how hot it is. Only under these conditions will the ribs fry as they should. There will be little oil, they will not fry as they should. They will be put out, they will burn on the edge of the cauldron, anything will happen to them, except what we would like from them. We need to get juicy, crispy, flavorful meat. True, it’s tempting to take a slotted spoon in your hands and play up, mix. No need, let him lie still. Once they took it, turned it over, on the other side it was already, as it should. From the third, all the pieces were turned over and a little fire was added. When we cook on a live fire, then everything needs to be calculated one step ahead. Right now, the fire under the cauldron is just buzzing, but very soon we will have to close the cauldron, and then this fire will be excessive. So I cover the blower, let the fire go out there. If you are cooking on a gas stove, and you actually have some kind of massive cast-iron cauldron, then it's time to turn down the fire, it's time to turn down the heat, because now we are laying the onion. Here, I have about half a kilo of onions here. In principle, you can take more, you can take 700 grams. It will only taste better. But today I have a surprise for you. I have a new idea that I will tell you about later. Those who watch to the end will understand it. In principle, it could have been salted earlier, it was possible to salt it directly on the meat. Well, now I'll take half a spoonful of salt and put it on the onion. We will close the cauldron, the onion will release a lot of juice. This juice will give steam, the steam under the lid will condense and drip back. And this salt, whether you like it or not, will dissolve and get down to where it needs to go, get to the meat. Let's have a little more. And zira. Here is the zira, it would be nice if it got to where there is both oil and steam. Then it works best. And now this very simple culinary design must be closed this time with a tight lid. If here we have a loose lid so that the steam comes out, then here we need to save the steam. And I use a lid with a silicone gasket. You can just take some clean kitchen towel, of course, put it around the edges of the cauldron so that the steam does not come out. It will be even better if you press down the lid with some kind of load. For what? And the lid, so that it sits deeper there, in the cauldron, and so that it does not let out steam. That way it tastes better. For about half an hour, maybe 40 minutes, the fire under the cauldron burned, burned, burned down, almost died out. I just re-lit a fairly intense bright fire. Now you will understand why. See what happened here, right? The part of the onion that touches the bottom of the cauldron is already quite ready, but here is the part of the onion, it has just been steamed. Here I have excellent, very tasty Azerbaijani pomegranates. Here is my pomegranate juice. And half a glass of this juice I want to add now to the onion. The fact is that in general this dish is classical, how is it prepared? Here the onion was steamed along with the meat, it simmered, and now it is necessary to fry this onion for several minutes before serving so that it turns almost into jam. And I thought that sweet and sour pomegranate would be very appropriate. The onion is sweet, the pomegranate is slightly sour, you get an excellent balance. Shall we try? Let's try. And now the fire is more intense. And the moisture should evaporate, and something very thick and very tasty should come out of all this. See what happened, right? Virtually no visible bow remains. That is, now we are ready, and everything could already be served on the table, but the fact is that this sauce, which turned out here, is probably even a little tastier than the meat itself. And I don't want people to leave it on their plate. See what I'll do now. See crackers. Sometimes we buy cakes, they stay, cut them, dried crackers in the oven. I now add these crackers directly to the sauce. I think this is enough. Stir, let the breadcrumbs soften a little, soak in the sauce. Now let's take a dish. The dish is somewhat unusual for Uzbek cuisine. But the fact is that once in the old days, almost all food in the East was certainly served under covers. Where now? Do you know where? Only in France. Well, let it stand under the lid so that it does not cool down. In the meantime, we will deal with the next dish, which is called, as you remember, "pie". Oops! Set the meat aside. And first we put the potatoes on the dish. I have been communicating with people on the Internet for so long that I know in advance what they will write to me in the comments. We are just shooting a video, and I already know what they will write. They will write: "But it would be nice if onions were added here." No, guys, it would be bad if we added onions here. The fact is that the onion will release the juice, and the dish will be steamed, and it was very important for us to get a baked dish, baked. And we did it. Yes friends, we did it. Look what a potato! After all, it's beautiful. It's beautiful, so it will be delicious. Now let's go to lay out the meat. Who what. Someone will get this forearm, someone will get the lumbar part, someone will get the shank. In general, either who loves, or who, as lucky. You can’t eat such food by itself, it will turn out badly. It is necessary to eat such food with greens, with vegetables, with pomegranates. Look, does it look nice? Of course it's beautiful. But I took some pomegranate seeds in order to show the eaters what the taste is. And let these rubies lie on top, sparkle, decorate. Someone, perhaps, will take and eat with these pomegranate seeds what God has sent. Normal healthy male food for normal healthy men who work as they should, and do not lie on the couch, grow their belly, who move as they should, who play sports, who love women, who ultimately improve the demographics of Russia. Do you guys understand? Come on, pour it for this, and I will say: bon appetit!
