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Серж Маркович

япоский нож

шэф нож

тоджиро

tojiro

нож

готовка

кулинария

мастер-класс

еда

кухня

повар

шэф повар

00:00:09

[music]

00:00:16

hello comrades,

00:00:18

you miss you and welcome, and from

00:00:21

your boss, our coupling heart, today

00:00:25

we have a small master class from the

00:00:27

white youth about shooting the viculus to the

00:00:32

subscribers, our little master class on the

00:00:35

blades, here's a comrade under quietly let's go

00:00:41

out of here as we have the film and

00:00:45

remove everything how we need

00:00:50

[music]

00:00:57

here are my dear comrades here are the

00:01:01

greatest, we have always said that

00:01:05

somehow where there is blood to know and forever

00:01:10

very z and

00:01:12

we need to throw everything in the trash very well

00:01:17

look at the score for the meat very well

00:01:22

on

00:01:26

the cut

00:01:29

[music]

00:01:32

and

00:01:34

giving the net under and boorish we remove the meat from the shoulder blade

00:01:39

and here are

00:01:41

the fibers of the USA media in Paris here so not

00:01:47

too small not too large pieces

00:01:52

it’s time for us to crush everything as if

00:01:57

everyone had a bite and that you enjoyed

00:02:00

when eating meat and comrades meat

00:02:05

just to

00:02:07

expand

00:02:10

then pass it out

00:02:13

[music]

00:02:18

immediately pepper it and

00:02:23

of course nyash they will transfer the pepper there red

00:02:27

white green you can sing I’m the usual

00:02:31

dictated all this well stir it all and

00:02:36

put back half of the sand

00:02:41

and

00:02:42

[music]

00:02:47

while our meat is marinating

00:02:51

take a good ari bury an onion or two

00:02:56

less drink comrades first finely-finely

00:03:00

knew how to dolls of the decks in the class as the sauce is

00:03:03

very so good

00:03:09

here comrade

00:03:11

this and everything is done let’s take a little oil

00:03:15

from me she’s an olive and but of course you can

00:03:20

usually grow but the wine is the bottom of the mountain that

00:03:23

suits you and

00:03:25

the rowlock I’ll go here

00:03:29

comrades turn on the stove and let

00:03:34

This one heats up the oil a lot, but for now we have to

00:03:37

use the oil on my crooked side. I like it

00:03:39

when we cook these, throw in a lot of

00:03:42

hot pepper, and this one, of course, is not

00:03:45

necessarily

00:03:47

for everyone, but somehow a

00:03:51

hot pepper will give what you need

00:03:54

a little when a comb from the throat

00:03:57

opens your appetite if in short, don’t

00:04:00

make it spicy, but you just do it and

00:04:03

so

00:04:04

[music] it

00:04:07

will clean these seeds and this

00:04:12

core, what do you call it, somehow it

00:04:16

will be a little

00:04:19

smaller and spicy, but it will still be good

00:04:23

and aromatic and tasty, I’ll leave a little bit of

00:04:27

pepper

00:04:37

[music ]

00:04:40

this is just a pepper in the oil

00:04:46

[music]

00:04:48

while my oil is heating up, fry the pepper there

00:04:53

a little, just in case, I

00:04:58

remember the onion

00:05:00

1

00:05:03

peach already a little bit, so I’ll

00:05:06

take a little fresh one

00:05:10

of course

00:05:11

[music]

00:05:14

comrades, this process is already starting you

00:05:17

so a

00:05:20

little bit of thyme that you go aromas

00:05:23

to go what you need, I’ll take

00:05:27

the garlic, I

00:05:30

’ll make a product of garlic, I’ll press the knife with a knife, it’s

00:05:36

just like

00:05:38

oil

00:05:40

[music]

00:05:44

and already for worship

00:05:47

we can slowly

00:05:49

add the onion

00:05:53

[music]

00:06:04

and

00:06:05

while we’re frying everything, I’ll take a little

00:06:11

celery skin of course the root but you can

00:06:15

from the tags no one scary

00:06:18

server this hour on the lower Paris this is

00:06:21

also on top which is so a little drought

00:06:26

like top spa bed finely its serving

00:06:31

[music]

00:06:36

[music]

00:06:40

then here it will go on and a lot of

00:06:43

bell pepper comrades

00:06:47

let's say one red Allen here

00:06:58

so we prepared

00:07:01

yellow shawls, they

00:07:05

just don’t recommend you green bell peppers, for some reason it

00:07:11

spoils the taste, the burqa is a little bitter

00:07:16

if you had one too,

00:07:18

please, it won’t change anything, it won’t get any worse

00:07:29

[music]

00:07:35

here, comrades, our onions have already somehow

00:07:40

become soft and transparent horror

00:07:43

honey mask

00:07:48

and

00:07:49

comrades the whole point is for our meat

00:07:54

to change color and while it changes color we

00:08:00

will take his hair to make the sauce better I

00:08:03

mean we have comrades such a thing, well, it’s just a

00:08:07

parsnip, it’s just a

00:08:09

mupa for

00:08:12

welding the skin like a carrot, peel it and

00:08:18

[music]

00:08:26

here we have carrots for

00:08:31

us to press 1 medium or half

00:08:35

and health

00:08:36

plump as I have a lot of carrots you

00:08:39

can’t

00:08:41

overgrow eat

00:08:43

tasty would have understood

00:08:46

[music]

00:09:01

meat

00:09:03

[music]

00:09:06

already as current everything is happening as it should and

00:09:12

onion mask let in water 6 honey

00:09:16

carrots and

00:09:18

parsnips

00:09:26

so for any pepper we have so

00:09:31

that the peppers somehow softened all

00:09:36

this so move the

00:09:38

sagging so.

00:09:46

here megabyte a little tomato and

00:09:56

also finely chop

00:09:58

[music]

00:10:04

of course it’s best to add a

00:10:06

fresh tomato here too, but

00:10:09

if it’s hard to get a fresh tomato son

00:10:13

at home Liku jar add tomato post

00:10:18

board all and our wolf

00:10:23

gray

00:10:26

then tomatoes

00:10:28

[music]

00:10:34

shu time we’ll mix it all and

00:10:38

[music]

00:10:45

to worship he will take the lid and close it all

00:10:49

and our vegetables will release their juice

00:10:53

and somehow everything will be nourished and there and with the end of their

00:10:57

own juice and for about 23 years we will

00:11:03

definitely cut the garlic finely finely finely finely

00:11:06

finely what bit top100 is necessary so as not to

00:11:10

get that

00:11:11

incredible flavor or aroma

00:11:14

so I’ll take a little parsley

00:11:18

those who make it fresh always gives a

00:11:22

wonderful aroma but the kiza will suit the district

00:11:26

will suit them the iambic will suit yes everything will suit

00:11:29

which cook and step which is in

00:11:32

place for you contentment and here comrades

00:11:35

turn off the stove

00:11:37

like this

00:11:40

[music]

00:11:41

put on such a thing that you burned me

00:11:46

the table

00:11:50

now I add garlic and

00:11:55

parsley

00:11:56

[music] they did

00:11:58

n’t report on this in the frame of the gang

00:12:04

so

00:12:06

a little of

00:12:07

our sauce

00:12:10

a little of our vegetables you can

00:12:14

add some juice patton add the id of your comrades a

00:12:18

few pieces of meat

00:12:22

what you need to

00:12:25

sing a little porch nominated for winter

00:12:29

tonsure and all comrades

00:12:32

Serge Markovich hunting and fishing channel

00:12:35

thank you goodbye

00:12:38

[music]

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