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Video tags
Subtitles
Russian
00:00:02
Well, lamb has nothing to do with it, lamb is not to blame.00:00:09
Well, hissing there, no big deal.00:00:11
Potatoes are not mother-in-law.00:00:14
This method gives absolutely stable results.00:00:18
It will work out well even for those whose hands do not grow from their shoulders,00:00:21
but from other vital organs.00:00:28
Recently, my Youtube subscribers agreed to my proposal00:00:32
to show videos more difficult.00:00:35
But the fact is that00:00:38
commentators come to almost every video and ask me questions00:00:41
about absolutely basic things in cooking in a cauldron.00:00:47
It is no coincidence that we have a playlist "Kazan Theory" on the channel,00:00:51
here you can watch it from the very beginning.00:00:53
And as part of this "Cauldron Theory" I would like to show 2 dishes00:00:56
that I recommend to all novice cooks.00:00:59
If you want to thoroughly, properly,00:01:02
learn how to cook in a cauldron, start with these dishes.00:01:08
In my main program book "Kazan. Culinary Tutorial"00:01:11
I have a dish called "Lamb ribs with onions."00:01:16
Let's cook this dish today.00:01:19
Lamb ribs with onions are fast food,00:01:24
fried. And once again I would like to show you00:01:27
what kind of meat is suitable for instant cooking.00:01:31
For example, here is this flank.00:01:33
You see, what a very dense connective tissue is here?00:01:37
And almost all of this piece consists of layers of meat00:01:40
and such a very dense connective tissue.00:01:43
To get delicious food from this piece,00:01:45
it must be cooked, preferably boiled,00:01:48
that is, cooked in a large amount of water, for several hours.00:01:52
Then it becomes very tasty.00:01:53
And if you fry it, bake it, or, God forbid, try to cook it on the grill,00:01:58
then now it is like rubber, it will remain like rubber.00:02:04
Look again, here is a rather fatty piece of lamb.00:02:08
And if there is such a good, very tasty muscle here,00:02:12
then there is practically only fat below. Fat and very little meat.00:02:18
Let's separate that too. We will need this for some of the following dishes.00:02:24
Here is not this video, but the next video will be devoted to other dishes,00:02:28
where such fatty parts are just very useful.00:02:34
I'll cut a little more.00:02:39
Look again, here's the luxury part.00:02:41
We can say, almost tenderloin and fillet.00:02:43
They could be well cooked on the grill,00:02:46
but they could also be baked.00:02:48
I reserve this piece for a dish that should be categorized00:02:56
as a baked dish.00:02:57
Today, in addition to lamb ribs with onions, we will also cook00:03:02
lamb baked in a cauldron with potatoes.00:03:07
In my books, this dish is called some kind of "Pie".00:03:12
Stupid name, to be honest, I apologize for it.00:03:14
And here we have a lamb side. Yes? Well, a side of lamb with a shoulder blade.00:03:19
Let's remove the spatula first. An ax is not needed for the blade.00:03:23
You take it, cut it off here, and everything is in order, we have a shoulder blade almost in our hands.00:03:29
Let's put the side aside for now and deal with the spatula.00:03:34
Here is the shoulder blade. Here it is, such a triangular scapular bone.00:03:39
Now I'm running my fingers along its edges.00:03:42
Fine, we take a knife, cut off a small layer of meat00:03:46
with which it is covered, cut the border between the shoulder blade and the meat itself.00:03:53
And we find somewhere here there should be a joint,00:03:56
that is, what the shoulder blade is attached to the next bone.00:04:01
The joint is exposed, we just take it and bend it.00:04:04
They cut off a little from this side, a little from this side,00:04:08
put the meat, pressed it with the palm of your hand.00:04:11
And here I have a shovel in my hands. Why am I removing it?00:04:15
If you cook meat with this spatula,00:04:18
meat, whether you like it or not, will shrink, tighten during cooking00:04:21
. And this blade will resist.00:04:24
And it turns out that this shoulder blade will help the00:04:28
meat lose its juices.00:04:29
Therefore, we throw away the spatula.00:04:31
And pay attention, here there is a little left of what00:04:36
is called "without", that is, a lymph node.00:04:40
It's best to remove it. Well, everything here is clean and beautiful.00:04:44
So, we cut off the scapular part.00:04:45
In fact, this piece of meat also consists of meat fibers00:04:51
and a fairly large amount of connective tissue, some kind of films.00:04:54
But the lamb is young, practically a lamb.00:04:57
And all this will be baked and will be good.00:05:00
We also send these pieces to baking.00:05:05
Shank. Well, if the ram is older, then it is also better to cook it.00:05:11
But from a young ram you can take and bake.00:05:14
I have a book called "Kazan, ram and dastarkhan".00:05:18
Everyone who wants to learn how to cook lamb properly,00:05:22
I advise you to buy it, it is very worth the money,00:05:26
despite the fact that I wrote it quite a long time ago,00:05:29
it was published in 2010.00:05:33
Just at that time, just that fall, I began to cooperate00:05:37
with the NTV channel, as part of the Country Answer program, my videos began to appear.00:05:43
And right now, the first videos were lamb ribs with onions00:05:47
(what we will cook with you today)00:05:49
and this pie, which we will also cook with you today.00:05:52
But time has passed, and I understand that I can tell you00:05:56
about the same thing much better today. Because I have changed too.00:06:00
I have gained experience.00:06:02
But the book that I wrote in those same years,00:06:04
I continue to recommend to this day. Do you know why?00:06:08
Because in that book I give a clear understanding of00:06:12
which piece how to cook. If this ram is young,00:06:16
if this ram is middle-aged, if this ram is old,00:06:20
what cooking method can be used to prepare each piece of a ram's carcass?00:06:24
The fact is that there is no bad meat in the lamb.00:06:27
It happens that people misuse this or that part of the ram.00:06:32
This one happens often. But the mutton has nothing to do with it.00:06:35
The lamb is not to blame. And so that you cook lamb properly,00:06:38
you have me. My name is Stalik Khankishiev.00:06:43
Calm down, I'll explain everything to you now.00:06:46
I cut off another small piece of bez.00:06:48
It seems that the butchers at the bazaar tried to do everything very well,00:06:52
but they were in a hurry, and something was left.00:06:54
Now we need to remove the brisket.00:06:55
I get by with one knife. I take a strong good knife00:07:00
and cut through the cartilage. In principle, from such a young lamb,00:07:04
this tender brisket could also be fried along with the ribs,00:07:08
but basically, all the same, if this is a middle-aged ram,00:07:12
if you might come across an older ram,00:07:14
then it is best to put it to boil.00:07:18
I am now separating it for the dish that you will see in the next video.00:07:25
Well, these are the ribs that we will fry today.00:07:28
Well, chopping ribs into convenient pieces will no longer work in Kazakh style00:07:34
with just a knife, you still need an ax.00:07:37
And look, one line that we're going to cut,00:07:42
and I think this is the second line that we're going to cut,00:07:46
so that the ribs are more or less the same.00:07:48
This will look nicer on the platter.00:07:56
Still, there is work that it would be desirable to do every day.00:08:00
A butcher who cuts meat every day in the market00:08:03
would do it much better.00:08:05
There are, for example, Uzbek cakes.00:08:07
Many people ask: "Show me, show me how to make Uzbek cakes."00:08:10
To prepare beautiful good Uzbek cakes,00:08:12
the hand must be full. It's like playing the violin,00:08:16
like playing the cello, you have to practice every day.00:08:18
And the same with meat. I know how, but the hand is not stuffed.00:08:22
I confess, it's no big deal. So, here they are, the ribs,00:08:26
well, there are a few of them here, 500 g, and this is quite enough.00:08:29
Because I would classify lamb ribs with onions as snack dishes.00:08:35
This is by no means a main course.00:08:36
This is something that can whet the appetite before serving some main dish.00:08:42
And now look, here I have absolutely luxurious meat in my hands.00:08:47
Pure barbecued meat. And it’s just a pity for me to fry it in a cauldron with onions,00:08:52
that it’s just a pity to bake in a cauldron.00:08:55
I'll make a barbecue out of it later.00:08:57
Well, here there is a vein that has absolutely nothing to do in a barbecue.00:09:02
Because this vein in 10 minutes, as it was rubber, will remain rubber.00:09:09
But if it is cooked for a long, long time in the presence of moisture00:09:12
at a temperature above 70 degrees, what is called collagen comes out of such tissues of any meat00:09:18
. Firstly, they themselves swell,00:09:21
and secondly, they emit from themselves this special,00:09:24
very fragrant meat protein,00:09:26
which has very good gelling properties.00:09:30
That is, if you collect such veins from a pound, boil,00:09:36
and then evaporate the water, you get what is called gelatin.00:09:40
We send to the meat that will be cooked in the next dish.00:09:45
You will see everything in the next video. And we're all set.00:09:49
And we can go to the cauldron.00:09:50
Just look, we have some meat for baking,00:09:54
there is our snack, this will be the main meal.00:09:56
And maybe I would like to add some more piece here,00:10:01
good, suitable for baking.00:10:04
This was the back leg, the bones were removed from it,00:10:07
and this is what I have left.00:10:09
Here is the meat from the shank. I think it will look00:10:15
really good when baked. But this remaining meat00:10:19
contains a lot of meat fibers.00:10:22
There are few connective tissues here and they are very easily removed.00:10:26
If you also remove the fat from it, which I now need in another dish,00:10:33
then this is an excellent product for preparing some minced meat,00:10:39
sometime next time.00:10:40
So, an excellent piece for minced meat, an excellent piece for barbecue,00:10:49
excellent meat for roasting and excellent meat for lamb ribs.00:10:56
All is ready. Let's go to the cauldron.00:10:59
We will cook today in two cauldrons at once.00:11:03
And in order for both dishes to be ready at about the same time.00:11:07
Let's start with what takes longer to cook00:11:09
and bakes longer ...00:11:11
It's no coincidence that we made the pieces of meat larger, and now the potatoes,00:11:16
you see, we peeled them, put them in water and we have them quite large.00:11:21
Be sure to wipe the potatoes so that they are not wet.00:11:25
Because now we will fry the potatoes in a large amount of oil.00:11:31
How to deep-fry to bring it to half-cooked.00:11:33
Many can remind me of the contents of my book,00:11:36
and I remember it perfectly well. The "pie" dish was the following:00:11:40
potatoes and meat were placed in a cauldron, a little fat of some kind,00:11:46
the cauldron was tightly covered, first medium heat,00:11:49
then several hours of low heat, low fire,00:11:54
and everything turns out great.00:11:55
Today I want to show you another way,00:11:58
which is also described in my books, called "Kokand style pie".00:12:02
In Kokandiya, it is cooked a little differently.00:12:04
There, potatoes and meat are first fried in a cauldron00:12:09
in a large amount of vegetable oil.00:12:12
Well, I want to remind you again that if you cook good food for yourself.00:12:19
Please don't skimp on oil.00:12:22
The cheaper the oil, I mean, the worse it is.00:12:25
Butter, bread and water - the quality of these three products00:12:31
primarily affect our health.00:12:34
I set the temperature under the cauldron to 200 degrees now.00:12:38
And the second circuit, the upper circuit, is also set to a fair temperature.00:12:44
This is a professional pot. I have already said that you do not need it in everyday life.00:12:51
Some very successful restaurateurs,00:12:55
some very successful chefs in a restaurant need this.00:12:57
Here I had a video with the presentation of this cauldron,00:13:01
who wants to, look. In fact, you can just take an ordinary cauldron,00:13:06
put it on fire and heat it to the point00:13:11
where the first white light smoke comes out of the oil.00:13:16
Though not gray smoke, not thick, but the first white smoke.00:13:19
So, half a liter of oil is warmed up properly.00:13:21
And here is the first batch of potatoes that I put in here,00:13:25
it will be 9 potatoes. Well, how many are there?00:13:27
Probably also about 0.5 kg.00:13:31
Such a fair amount of oil is necessary in order00:13:36
for the potatoes to fry properly.00:13:38
Because if there is not enough oil in the cauldron, the potatoes will fry differently,00:13:43
they will release moisture from themselves.00:13:45
And the temperature of cooking potatoes will inevitably drop00:13:49
and the potatoes will turn out to be more boiled and stewed than fried.00:13:54
And now I need to cook the potatoes until they are half cooked,00:13:58
so that they are reddened on the outside, but inside so that they still remain raw,00:14:04
because they have one more stage of cooking, already without oil.00:14:11
One more thing to keep in mind: my cauldron itself maintains the temperature.00:14:16
What he was told, he will keep such a temperature,00:14:20
no matter how much cold food00:14:22
you put in it.00:14:24
But when you put 500-600 g of potatoes in your cauldron.00:14:29
This is the oil that you had heated, maybe up to 200 degrees,00:14:33
it cools down instantly. What does this mean?00:14:37
That at this point, when you put the potatoes in the oil,00:14:41
you should set the heat to maximum.00:14:44
And as the potatoes fry,00:14:47
as the moisture evaporates from its surface,00:14:51
and the potatoes begin to blush, the heating regulator must be reduced,00:14:56
that is, either gas or electricity, whatever you have there.00:14:58
It is impossible for the cauldron to continue to heat up as much, with the same power00:15:02
as it was at the beginning, that is, constantly some kind of wave-like movements with the handle.00:15:07
Do you understand? We added potatoes, turned up the heat,00:15:11
the potatoes begin to fry, gradually reduce.00:15:14
By the time the potatoes have already browned, as we have now,00:15:18
the heating in your cauldron should be minimized.00:15:23
While the potatoes are hot, let's sprinkle them with salt properly.00:15:28
Don't worry, excess salt will fall off. Do you understand?00:15:32
You can even roll it a little more.00:15:35
Well, my oil is hot again, and you need to heat the oil00:15:40
again to the same temperature as it was at the beginning.00:15:44
And start frying the next batch.00:15:47
Look, hot oil, wet potatoes.00:15:50
And if a drop of moisture gets into such oil, then it simply explodes.00:15:55
And, of course, it can splash everyone.00:15:57
Therefore, for safety reasons, it is necessary to dry the potatoes.00:16:02
Well, it sizzles there, it's okay, the potato is not a mother-in-law, let it sizzle.00:16:13
I hope you understand why we fried the potatoes in batches.00:16:17
This was necessary so that the oil did not remain too strong.00:16:22
We are now also going to fry the meat in oil.00:16:26
We will also fry it in parts.00:16:28
By the way, you should keep this method in mind00:16:32
when you need to deep-fry meat,00:16:35
let's say, while cooking pilaf.00:16:37
If the burner heats up so-so, and the pilaf is conceived as large,00:16:41
then it is also best to fry the meat in parts.00:16:44
Do not rush to mix, the pieces are large, put it and let it lie down.00:16:49
By the way, if the meat is wet, it happens,00:16:52
especially if it occurred to someone to wash the meat,00:16:55
then, of course, it must be wiped dry.00:16:58
And even if they put it wet, then there are nets00:17:03
that protect against oil splashes.00:17:06
This is required for safety reasons.00:17:08
Look at the piece of meat.00:17:11
If you like this color, then you can get it,00:17:13
no, let it fry.00:17:15
Look, here's a small piece of meat, but it's already fairly fried,00:17:21
I don't think it's necessary to fry it more.00:17:23
And large pieces can be fried a little more.00:17:26
The fact is that in 2-3 minutes of being in hot oil,00:17:31
the meat was browned only on the outside, inside it is still cold.00:17:36
Take a thermometer, measure it, and there is still a temperature,00:17:39
like in a refrigerator, maybe 5, maybe 6 degrees.00:17:42
Well, it's okay, because meat and potatoes will also be baked.00:17:50
You need to gain some experience.00:17:52
Now, when you gain experience, you will get this dish just with your eyes closed.00:17:57
Many people have been preparing it for 20 years and thank me every time.00:18:02
This method gives an absolutely stable result,00:18:04
it will work well even for those whose hands do not grow from their shoulders,00:18:08
but from other vital organs.00:18:13
I think that is enough, there is simply no need to fry more strongly.00:18:17
And look how browned the meat is, very beautiful.00:18:20
Now I turn the heat down.00:18:24
If you are cooking on a gas stove, you can of course also turn off the heat.00:18:29
Moreover, I reduce the heat in a special way,00:18:32
I now set the lower contour of the cauldron to about 110 degrees,00:18:36
and I leave the upper contour of the cauldron at about the same temperature00:18:40
as it happens in the oven.00:18:42
What should you do? There are cutters, there is a head on the shoulders.00:18:47
If you are smart enough to make sure00:18:51
that the heating goes exactly to the walls of the cauldron,00:18:54
right here, and not down, you will succeed.00:18:57
In principle, everything will work out, even if you heat only from below,00:19:01
but it will not turn out so well.00:19:04
Now I need to remove all excess oil.00:19:07
Because there is half a liter of butter here,00:19:09
and no cook in their right mind should offer this amount of butter to eaters.00:19:14
For what?00:19:15
And now, to prepare the dish itself, it’s enough for us to leave,00:19:20
well, I don’t know, I think, 50 grams at the most.00:19:22
There is also some fat over there on the meat,00:19:24
it will also melt and end up in this cauldron.00:19:27
Therefore, literally 2-3 tablespoons of oil are left here, and this is quite enough.00:19:33
They salted the potatoes, now the meat must be salted,00:19:38
and we will salt the meat now, and then again, probably.00:19:44
Down, potatoes are laid on the bottom.00:19:51
Our potatoes are well salted, but I also want to season them,00:19:56
I want to season them with peppers, red peppers.00:19:59
I have paprika here.00:20:01
She is absolutely sweet, not at all spicy.00:20:03
I take about half a spoon,00:20:04
and just a little, on the tip of a knife, I take hot cayenne pepper.00:20:09
Let's mix, and I think that now it will turn out to be a normal combination00:20:13
when there is a hotness, but it will be an appetizing hotness,00:20:16
and not one that interrupts all appetite. Do you understand?00:20:19
And besides, it will be beautiful.00:20:22
Well, that's all, powdered potatoes.00:20:25
See what color it will turn out, a festive color.00:20:28
And now we lay out these pieces of meat on top of the potatoes.00:20:32
Here are some large pieces of meat, a shank00:20:35
that could cook for a long time,00:20:37
and we put them first closer to the bottom of the cauldron,00:20:42
and let's put smaller pieces of meat on top.00:20:45
On the one hand, the meat was salted, and on the other, not so much.00:20:49
And if this dish is Uzbek, then I wouldn’t cook it without zira,00:20:55
you love it, you don’t.00:20:57
Zira is loved in Uzbekistan.00:21:00
And I am telling you now about Uzbek cuisine,00:21:03
so the zira is quite generous.00:21:05
And now we have to cover all this with a lid.00:21:09
What lid? Which will keep the temperature,00:21:12
but which will release steam from itself.00:21:15
I have these screws here, and I'll unscrew them,00:21:17
let the steam come out of here freely.00:21:19
But nevertheless, this is a thermos lid,00:21:21
and it will keep the temperature be healthy.00:21:23
Moreover, it will be hotter, as in any oven from above, not from below, but from above.00:21:29
That is, now our cauldron works in much the same way as any oven.00:21:34
How long will it bake?00:21:36
If the meat is tender, 1 hour is enough,00:21:39
and if the meat is rough, tough, from a mature animal, well, you can cook for 2 hours.00:21:44
Why not?00:21:45
Only after an hour will it be necessary to lower the heating temperature under the cauldron.00:21:51
And now we can start cooking our second dish:00:21:55
lamb ribs with onions.00:21:58
Well, look, the cauldron is already hot, and I have fat tail fat melted here in a bowl.00:22:03
I think about 100 grams.00:22:05
So it was necessary to take about 150 grams of tail fat.00:22:09
Now you have to wait until it warms up.00:22:11
And I purposely didn't show you today how to heat it.00:22:15
The thing is, check out my channel.00:22:18
Well, in every second video we melt fat tail fat,00:22:21
in every second video I tell you about how to soak and wash rice.00:22:26
Why the same?00:22:28
If you have any questions, I tell you for the future,00:22:31
if it seems to you that I have not said something important,00:22:34
then this means that you need to watch at least 3 or 4 previous videos.00:22:38
So, I just talked about it, so I won't repeat it again.00:22:42
Well, what am I going to repeat the same thing.00:22:44
Here, the oil has warmed up,00:22:45
and in this heated oil, or rather mutton fat, we lower the ribs.00:22:49
Again, look, we have ribs here, well, about half a kilo,00:22:53
maybe 400 grams, I don’t know, but there is a lot of oil, 150 grams,00:22:57
and a cauldron, you see how hot it is.00:23:03
Only under these conditions will the ribs fry as they should.00:23:09
There will be little oil, they will not fry as they should.00:23:12
They will be put out, they will burn on the edge of the cauldron,00:23:16
anything will happen to them, except what we would like from them.00:23:21
We need to get juicy, crispy, flavorful meat.00:23:25
True, it’s tempting to take a slotted spoon in your hands and play up, mix.00:23:31
No need, let him lie still.00:23:33
Once they took it, turned it over, on the other side it was already, as it should.00:23:37
From the third, all the pieces were turned over and a little fire was added.00:23:50
When we cook on a live fire, then everything needs to be calculated one step ahead.00:23:54
Right now, the fire under the cauldron is just buzzing,00:23:57
but very soon we will have to close the cauldron, and then this fire will be excessive.00:24:02
So I cover the blower, let the fire go out there.00:24:07
If you are cooking on a gas stove,00:24:10
and you actually have some kind of massive cast-iron cauldron,00:24:13
then it's time to turn down the fire, it's time to turn down the heat,00:24:16
because now we are laying the onion.00:24:18
Here, I have about half a kilo of onions here.00:24:20
In principle, you can take more, you can take 700 grams.00:24:25
It will only taste better.00:24:27
But today I have a surprise for you.00:24:28
I have a new idea that I will tell you about later.00:24:33
Those who watch to the end will understand it.00:24:39
In principle, it could have been salted earlier,00:24:41
it was possible to salt it directly on the meat.00:24:43
Well, now I'll take half a spoonful of salt and put it on the onion.00:24:47
We will close the cauldron, the onion will release a lot of juice.00:24:51
This juice will give steam, the steam under the lid will condense and drip back.00:24:57
And this salt, whether you like it or not, will dissolve00:25:00
and get down to where it needs to go, get to the meat.00:25:03
Let's have a little more.00:25:05
And zira. Here is the zira, it would be nice if it got to where there is both oil and steam.00:25:14
Then it works best.00:25:15
And now this very simple culinary design00:25:18
must be closed this time with a tight lid.00:25:21
If here we have a loose lid so that the steam comes out,00:25:26
then here we need to save the steam.00:25:29
And I use a lid with a silicone gasket.00:25:32
You can just take some clean kitchen towel, of course,00:25:36
put it around the edges of the cauldron so that the steam does not come out.00:25:39
It will be even better if you press down the lid with some kind of load.00:25:43
For what? And the lid, so that it sits deeper there, in the cauldron,00:25:46
and so that it does not let out steam.00:25:50
That way it tastes better.00:25:59
For about half an hour, maybe 40 minutes,00:26:01
the fire under the cauldron burned, burned, burned down, almost died out.00:26:06
I just re-lit a fairly intense bright fire.00:26:11
Now you will understand why.00:26:15
See what happened here, right?00:26:16
The part of the onion that touches the bottom of the cauldron is already quite ready,00:26:23
but here is the part of the onion, it has just been steamed.00:26:26
Here I have excellent, very tasty Azerbaijani pomegranates.00:26:32
Here is my pomegranate juice.00:26:35
And half a glass of this juice I want to add now to the onion.00:26:40
The fact is that in general this dish is classical, how is it prepared?00:26:44
Here the onion was steamed along with the meat, it simmered,00:26:47
and now it is necessary to fry this onion for several minutes before serving00:26:51
so that it turns almost into jam.00:26:54
And I thought that sweet and sour pomegranate would be very appropriate.00:26:58
The onion is sweet, the pomegranate is slightly sour, you get an excellent balance.00:27:03
Shall we try? Let's try.00:27:08
And now the fire is more intense.00:27:10
And the moisture should evaporate,00:27:11
and something very thick and very tasty should come out of all this.00:27:17
See what happened, right?00:27:19
Virtually no visible bow remains.00:27:23
That is, now we are ready, and everything could already be served on the table,00:27:28
but the fact is that this sauce, which turned out here, is probably00:27:32
even a little tastier than the meat itself.00:27:34
And I don't want people to leave it on their plate.00:27:39
See what I'll do now.00:27:41
See crackers. Sometimes we buy cakes, they stay,00:27:45
cut them, dried crackers in the oven.00:27:47
I now add these crackers directly to the sauce.00:27:50
I think this is enough.00:27:52
Stir, let the breadcrumbs soften a little, soak in the sauce.00:28:01
Now let's take a dish.00:28:03
The dish is somewhat unusual for Uzbek cuisine.00:28:05
But the fact is that once in the old days,00:28:07
almost all food in the East was certainly served under covers.00:28:12
Where now? Do you know where? Only in France.00:28:22
Well, let it stand under the lid so that it does not cool down.00:28:25
In the meantime, we will deal with the next dish,00:28:29
which is called, as you remember, "pie".00:28:37
Oops! Set the meat aside.00:28:42
And first we put the potatoes on the dish.00:28:47
I have been communicating with people on the Internet for so long00:28:53
that I know in advance what they will write to me in the comments.00:28:57
We are just shooting a video, and I already know what they will write.00:29:01
They will write: "But it would be nice if onions were added here."00:29:06
No, guys, it would be bad if we added onions here.00:29:08
The fact is that the onion will release the juice, and the dish will be steamed,00:29:14
and it was very important for us to get a baked dish, baked.00:29:19
And we did it. Yes friends, we did it.00:29:24
Look what a potato! After all, it's beautiful.00:29:26
It's beautiful, so it will be delicious.00:29:28
Now let's go to lay out the meat.00:29:30
Who what. Someone will get this forearm,00:29:34
someone will get the lumbar part, someone will get the shank.00:29:41
In general, either who loves, or who, as lucky.00:29:48
You can’t eat such food by itself, it will turn out badly.00:29:53
It is necessary to eat such food with greens, with vegetables, with pomegranates.00:29:58
Look, does it look nice? Of course it's beautiful.00:30:04
But I took some pomegranate seeds in order00:30:07
to show the eaters what the taste is.00:30:10
And let these rubies lie on top, sparkle, decorate.00:30:15
Someone, perhaps, will take00:30:17
and eat with these pomegranate seeds what God has sent.00:30:24
Normal healthy male food for normal healthy men00:30:31
who work as they should, and do not lie on the couch, grow their belly,00:30:34
who move as they should, who play sports,00:30:38
who love women, who ultimately improve the demographics of Russia.00:30:43
Do you guys understand?00:30:44
Come on, pour it for this,00:30:48
and I will say: bon appetit!Description:
Le due ricette più semplici per cucinare l'agnello in un calderone! Tutti hanno agnello e cipolle, e se c'è un pizzico di sale e ogni sorta di piccole cose, risulterà molto gustoso! Carne e patate in varie varianti è un alimento molto popolare in tutto il mondo. Ma sapresti quanto risultano deliziosi i due prodotti preferiti se vengono cucinati insieme e in un calderone! Stalik Khankishiev rivela tutti i segreti: non ci sono più segreti per coloro che hanno guardato questo video fino alla fine, lo hanno apprezzato e si sono iscritti! Puoi acquistare i miei libri con un autografo: http://shop.stalic.ru/knigi-stalika-hankishieva/ Altre ricette possono essere trovate qui: https://stalic.livejournal.com/ Maggiori informazioni nel mio blog: http://shop.stalic.ru/blog/ #stalik
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