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готовлю

первый

афганский

казан

00:00:03

m until the time of day today, for your

00:00:07

attention, I will cook the pirate of life, I have

00:00:11

never used pressure cookers myself, anything above will

00:00:13

not ours remember the Russian ones, white with a

00:00:16

black lid, this is also an Afghan

00:00:21

cauldron, oddly enough, there are a

00:00:23

lot of them on the Internet and

00:00:26

they are different in size,

00:00:28

here is yabla, cook all the vessels, I’ll throw in the

00:00:35

ingredients all sorts of carrots, eggplant

00:00:37

and mushrooms, meat, there will be a place for pork,

00:00:42

beef, I didn’t buy this one, the

00:00:46

pork was defrosted there, with wild meat,

00:00:51

everything is very frozen, because it was

00:00:53

n’t even defrosted, I have

00:00:55

wild boar, elk and a little venison, but

00:00:59

maybe we’ll do that later, here’s what

00:01:03

there will be potatoes, onions, eggplants, meat, well, I do

00:01:12

n’t know about something, mushrooms, well,

00:01:16

we’ll have fun with it all together and see what

00:01:20

comes out of it, I won’t have any spices, but there won’t be

00:01:22

any spices poured in, we’ll

00:01:25

see how it works, who is Punkin Year,

00:01:34

cufflinks, I hope that everything will work

00:01:48

they shouldn’t explode and they are different and

00:01:53

by the way it can be on an open fire, you can

00:01:57

put it on the fire where the cauldron is and

00:02:03

use this cauldron the same way as on the

00:02:05

stove, cook also on gas as

00:02:08

everything will be, and now we are before

00:02:13

cooking I now we're going to start striping and

00:02:19

you're lying there, squirrel, you're having a blast until you report it,

00:02:25

you're looking sideways at me, behind the

00:02:26

squirrel, behind the squirrel, behind the eyes,

00:02:34

look at me, and by the tag ears, you're going crazy, it's

00:02:38

cold outside, face,

00:02:46

well, I'm now preparing the equipment, and

00:02:52

by the way, I put on an apron for and

00:03:00

now we’ll definitely take it, here it has

00:03:10

a gasket like this, they’re all

00:03:13

red sensors there, they should light up, it should

00:03:16

work, everything should puff,

00:03:18

squeak, explode, and so on, here’s the

00:03:27

song for the class, there’s definitely

00:03:32

a bow already under this back of the freaky

00:03:41

for an hour for a little while, it’s all factory there all

00:03:47

that there is dust, yes it must be

00:03:51

beautiful now, everything will be beautiful and now the bomb will

00:04:03

dry out a little, everything in my opinion has been washed,

00:04:08

we will all start now

00:04:12

preparing the ingredients to

00:04:15

put everything in it, but we will definitely

00:04:18

now experiment a lot with it and

00:04:20

pilaf and everything and so on

00:04:22

for four freedom can be fed to the fullest

00:04:25

at one time for 40 minutes

00:04:28

for about an hour and everyone is full and happy now

00:04:34

let’s prepare let him [ __ ] while he craps

00:04:36

we’ll settle down gradually but from my

00:04:38

words somehow well they told me I was

00:04:40

dealing with the terrace and I’ll do it no matter what I’m not going to do

00:04:43

not on the Internet and nowhere I do

00:04:46

n’t need it I will I understand what

00:04:48

a pressure cooker is and we stewed the duck

00:04:52

wrong I even bought the chicken in advance so that

00:04:55

later I could do something with the chicken that’s how

00:04:58

I will and want to

00:05:01

experiment on my own and without any

00:05:04

recipes and so on, well,

00:05:06

we’ll definitely try the beef, they also say

00:05:08

that it turns out like a stew and that’s it,

00:05:12

but in general it’s cool, I’ll like it,

00:05:16

I’ll like it someday I’ll buy a

00:05:19

goat for 10 liters, a larger Afghan cauldron,

00:05:24

maybe even more because the

00:05:27

number drops if 10 means it 8

00:05:29

Well, what were the reflections of the leg,

00:05:31

confused, so we are all waiting now

00:05:35

to dry off, I’ll go while I buy the steam, what should I

00:05:38

eat now, first of all, onions, so

00:05:42

for the craftsman, we’ll do the accounting, cut the onions into

00:05:50

rings, it doesn’t seem to

00:05:55

have worked out very well, but as they say, when will the onions

00:06:02

be here, and you got ready, it wo

00:06:07

n’t be inserted at all and the explosion

00:06:10

will dissolve,

00:06:23

cut it into rings

00:06:36

without oil, only spices, who likes it, but I

00:06:43

love certain spitzers and salt and pepper, I do

00:07:05

n’t want this thing in the end,

00:07:18

so in principle,

00:07:23

there will be enough cauldrons to put this whole thing in, I

00:07:33

hope that he already it’s already dry and now

00:07:38

we’ll put it in it, but we’ll cover one thing with

00:07:51

the streets and the bottom there,

00:07:57

but then we’ll look at it tritely, it

00:08:16

turns out to be a pillow, how are you getting ready,

00:08:28

I’ll choose it’s better to put it here, it’ll be

00:08:37

yummy, the rest will go somewhere,

00:08:46

well, basically, I’ve put one thing in now

00:08:56

I need to put the meat meat here 800 gram

00:09:00

is a spatula, I don’t know what it says,

00:09:05

and there’s also 800 grams of meat or 800 grams to grab from a

00:09:09

kilogram, well, let’s say that’s enough,

00:09:14

I’ll try it for the first time, and then it

00:09:16

will show how it’s done the

00:09:21

rest of the time, and so on,

00:09:25

now I’ll cut it, I’ll cut it into

00:09:29

cubes. with

00:09:38

cubes like these, in principle, I need the

00:09:54

process itself, the taste of cooking, you see, it’s

00:10:00

not necessary separately, it

00:10:02

turns out, I still looked a little on

00:10:05

the Internet, they personally don’t cost each one, no one

00:10:14

peppers them individually, that you are the

00:10:18

meat, there’s

00:10:21

really not very much, I can

00:10:26

cook less, actually, on

00:10:36

top there's something sprinkled poured

00:10:42

closed then they need beef end of

00:10:48

quinine you'll cook even faster not

00:10:52

like that then

00:11:09

put the meat in cubes all over

00:11:18

in the zone

00:11:23

I'll now cut the drain I wo

00:11:27

n't do it for the floor although I can treat my own and

00:11:32

so on so on but here in principle threads to

00:11:39

science in science put the meat now

00:11:47

let's do the eggplants

00:11:49

let's take the eggplant in my opinion now we'll

00:12:01

chop it so now I can important too

00:12:08

the meat into cubes well and the eggplants I think

00:12:13

we'll cut them into cubes at the end chopped off

00:12:20

so the whites of me are big okay we'll

00:12:27

stick to a certain thickness

00:12:37

pot-bellied a great friend

00:12:54

of eggplant, to be honest, I dream only when

00:12:58

he made kebabs on a fire,

00:13:00

some have never fried them, they don’t always

00:13:04

fall interfit, burnt,

00:13:09

wrinkled,

00:13:15

I think that we won’t leave them in round pieces,

00:13:18

but I’ll make them if we cut them into cubes

00:13:23

into four parts,

00:13:41

it seems like it turns into useful, I do

00:13:48

n’t know what is it mushroom sauce

00:13:51

mushrooms I don’t know I won’t say I’m not a

00:13:58

fan I didn’t get hooked I’m cooking this kind of grass

00:14:03

myself this is all for the first time

00:14:09

eggplants all of these he started a channel and so we

00:14:15

’re starting to experiment and again we’re the

00:14:21

first to be interested in what happens and what

00:14:27

comes out of it so well that too we'll

00:14:36

put the

00:14:42

whole thing in a circle,

00:14:50

eggplants,

00:14:52

plump eggplants,

00:14:59

although I bought 2, but I think that 1 will be

00:15:03

enough for us to get the whole thing together

00:15:23

[music]

00:15:35

here and there along the edges, it's there so that

00:15:41

everywhere the layer is closed, the meat is covered

00:15:47

tightly, layer by layer,

00:15:51

this played everything, didn’t stick together, nothing, everything

00:16:01

separately, and so on, and now

00:16:10

now I’ll probably cut the carrots into strips

00:16:21

so much I want to cook everything,

00:16:25

if everything turns out delicious, and

00:16:30

so on, it’s not going to do anything too small, I

00:16:37

won’t do anything

00:17:12

queen,

00:17:38

so I washed the potatoes too, and

00:17:41

here are the mushrooms and very much with potatoes, but by

00:17:44

peeling and basically the potato

00:17:52

does 7 things, I think that it should be

00:17:56

done large because

00:17:59

there is no small sense, so I took it in pieces

00:18:02

into 4 parts, that’s all depending on what kind of

00:18:08

potatoes

00:18:18

I think that there should be pressure cookers in Afghan

00:18:24

Kazan everything

00:18:30

will turn out whole and so on, very tasty, we

00:18:38

will also try different dishes that are

00:18:42

prepared in Kazan and in the open, we will

00:18:45

try closed, the same furkun, the same

00:18:48

hare, wild meat, up to a lot of possibilities,

00:18:53

only this is a trial kazan Kazan chik,

00:18:57

you know, 10 to 12 liters

00:19:02

accelerated yet All this preparation is

00:19:06

very pleasing, in fact, it’s not right on the

00:19:13

eggplant, I’m

00:19:14

putting the potatoes in someone’s hands, as it’s too much for anyone,

00:19:26

but I’ll share the potatoes

00:19:36

here, there’s a little bit left, in principle, without

00:19:40

potatoes, then where do you go,

00:19:44

maybe in a circle with the monkey being his

00:19:48

everywhere, closed everything basically 7 pieces are

00:19:52

normal right up to the top you can’t

00:19:54

put them on I need a place

00:19:57

where this porridge can be cooked, all the pressure will

00:20:00

be collected, but it’s all potatoes, so

00:20:10

now we are mushrooms, mushrooms, I think I

00:20:19

said that too, and we have three in half, now it does

00:20:27

n’t cost less,

00:20:34

in short, it seems to me there you can

00:20:36

experiment by throwing everything and everything

00:20:43

will be very tasty

00:20:45

in any order and you can

00:20:48

look at different recipes and

00:20:52

cook porridge and so on, I think that everything will be

00:20:57

very tasty so that they

00:21:03

seem to me to be pressure cookers always, even in the

00:21:05

Soviet Union,

00:21:06

remember always this and so I wrote a

00:21:09

comment dream housewives, yes, I don’t remember how much it

00:21:12

costs, I think I still have it, I still

00:21:15

have it somewhere at my mother’s,

00:21:21

I remember the black handles, the black screw on the lid,

00:21:25

your nose is like this, it seems like there are no

00:21:30

cuts, well, you haven’t cut yourself, you’ll cut yourself,

00:21:35

no, cook the duck over, try a

00:21:40

pressure cooker, yes he’s there just in case Sasha

00:21:42

Morozov arrives, we’ll cook the duck either this way

00:21:49

or that way, God forbid, he escaped with his

00:21:52

filming then so, well, pour out the mushrooms,

00:22:02

it looks like they’re all cut,

00:22:11

pour out the carrots,

00:22:30

I liked the edge, the carrot was cracked,

00:22:34

so it’s bad that I don’t have any greens, but this is what it

00:22:37

looks like accepts the wash,

00:22:52

throw hot pepper on top or

00:22:57

not, I really really want to, I really want to, so

00:23:06

in principle, you can have any

00:23:09

vegetables, I think, and so on

00:23:14

[music]

00:23:15

put ground black pepper in there, we

00:23:21

can have a little paprika, this is the

00:23:25

seasoning, well, that’s enough

00:23:41

red paprika ground

00:23:51

black pepper

00:23:59

it’s not very good I can tell you that

00:24:02

why the petka

00:24:03

poured it doesn’t scream seasonings with herbs

00:24:14

wider than the legs and captives I have a

00:24:17

frozen one, I have greenfennel, like,

00:24:21

but I don’t know, but I won’t be

00:24:26

expensive dill, hello dill, I’ll put it in

00:24:42

right now frozen dill is

00:24:46

considered minus q we change it there

00:24:49

bookeen cybo still everything is loaded with 1 dill if there is

00:24:58

enough to save

00:25:07

food here and there

00:25:10

so salt salt now sulli let's take a cannon of

00:25:19

salt I don't use large and small salt

00:25:26

and go down like this but already I’m

00:25:31

out of the habit of the finest salt, that’s

00:25:42

enough, I think that’s enough, or a little more

00:25:47

so he asks, that’s enough, of course, such a cauldron will be

00:25:51

enough, this one from some kind, that is, I ca

00:25:56

n’t eat anything, in short, so at night,

00:26:02

think about doing it again and eating

00:26:10

a little mushrooms, potatoes, everything will be very tasty, and

00:26:14

so I’m all potatoes all the eggplants,

00:26:20

well, gentlemen,

00:26:22

we don’t add anything, neither water nor oil, and

00:26:25

that in general, as they explained to me, first

00:26:32

we put it on high heat on high heat,

00:26:40

we close it like this,

00:26:56

we dress things,

00:27:09

we twist it, I would like this enough

00:27:13

that I’m cool, well, in principle, I haven’t

00:27:20

forgotten anything, they say first put it on

00:27:22

high heat put it on high heat

00:27:34

as soon as it sizzles then put it on the

00:27:37

smallest heat and let’s cook for about 40 minutes

00:27:41

so yeah well

00:28:03

let it

00:28:04

all sizzle as soon as I turn it down to

00:28:09

simmer so

00:28:10

we’ll wait for the sea of weather then I explained I

00:28:16

took it off right away almost already I I want to

00:28:25

put the tomatoes cut just a

00:28:29

little on top that's what I forgot gave

00:28:34

I forgot I already put everything away but now I'll cut

00:28:38

at least one tomato here I

00:28:43

specially took the tomato on the branch because

00:28:48

I forgot and of course I bought

00:28:55

a tomato on purpose j

00:29:35

I don't put that in anymore I’ll be a

00:29:39

butt so well, gentlemen, comrades, damn it,

00:29:47

how’s everything just a little nuance correction,

00:30:03

correction, gentlemen, correction,

00:30:22

now I’ve put everything in, close everything

00:30:32

back so that the valve stand on the other

00:30:38

side is like this, like

00:30:56

this now, well, it happens that I forgot, let’s go,

00:31:10

now we’re definitely waiting, I want to see it myself there’s

00:31:24

no way to come, but the duck can be done

00:31:27

in an hour and a half, it will

00:31:29

fall apart wild duck in a pressure cooker, yes,

00:31:32

it won’t be tough at all and the meat is wild, you

00:31:36

can always cook it so tasty,

00:31:38

you can take it with you on the fire,

00:31:41

put the music of birds on the fire like this,

00:31:44

just look for the Cossacks lower

00:31:45

as if yes there are packs and that's it and she

00:31:49

quickly cook in nature also hares

00:31:53

cook something we can take the bill and

00:31:56

on hikes in Karelia you can hunt non

00:32:01

nisi less more like I took 12 liters of them

00:32:04

all on the bed at once quickly tasty and

00:32:07

healthy several passed minutes and he has already started to

00:32:11

hear whistling

00:32:22

until they touch him, well, let him

00:32:26

prepare as soon as he hisses, whistles, I’ll turn it off,

00:32:30

but we’ll put it on low heat, these are the

00:32:35

things we’re

00:32:36

preparing in Kazan Lugansk, you’re lying

00:32:41

face down, so

00:32:44

why did he

00:32:46

hiss, hiss, put on the gas for a calm,

00:32:58

balanced

00:33:11

nickname page

00:33:19

I read for about 40 minutes that before that it was standing on

00:33:27

high heat and it was hissing and I turned it off, I noted the

00:33:31

time, now we’re waiting for the time and we’ll open it, let’s

00:33:36

see what’s ready, so

00:33:40

now I’ve done my business, I turn it off,

00:33:51

exactly an hour has passed, all the next ones for feeding, the

00:34:00

matryoshka will be all I turned it off,

00:34:09

we knew that it stood for about 15-20

00:34:18

minutes in this room, ate the footage, didn’t give it to the

00:34:46

kitchen, throw it here, kitchen threw it here,

00:34:52

don’t scream, ride in behind the ears, shower, you’re not on the

00:34:58

bedspread, no fabric, keep it at home, I

00:35:03

don’t care how the willows are, the goods, what kind of hooves, the

00:35:16

face

00:35:23

almost hisses, the thorn write

00:35:31

in short, preoccupied glasses still palace throat

00:35:33

garlic would generally frame more often well, let it stand still,

00:35:39

let it stand, let it stand, and let Bill Kushka

00:35:44

lie until March, another master of his own

00:35:52

until the living part is overgrown with a

00:35:58

small plush niu Vshe kva rose

00:36:08

hiding his muzzle, the approach is frosty, the

00:36:12

dogs are coming it’s immediately obvious

00:36:19

you let me move it somehow, I’ll go

00:36:22

to bed, well, I’ll take the cauldron, hot

00:36:48

dad, my

00:37:09

broads, well, the pressure is stupid,

00:37:35

the gasket will discuss how it’s on the floor, everything is like it’s

00:37:40

left here,

00:37:51

brother, not here, and how’s that, well, I’m supposed to

00:38:05

eat that’s not all probably than with the broth

00:38:22

am, well, a little bit, then you need to put orally a

00:38:37

small often rifle glass

00:38:47

from the broth

00:38:51

the meat potatoes the smell is amazing

00:38:58

in general deliciousness was

00:39:12

stewed for an hour here the eggplants

00:39:18

but everyone saw at least I’ll close the souls

00:39:38

interesting the warmth will last for a long time

00:39:45

if you close the heat debt stand no well

00:39:59

here’s a dish of

00:40:02

potatoes with meat minutes the only thing is

00:40:08

potatoes why did the light change so

00:40:17

salty meat of course now let’s

00:40:20

try the meat

00:40:30

melts in your mouth it’s very tasty everything is really like

00:40:41

that in short everyone

00:40:46

bon appetit thank you for watching

00:40:49

I’ll experiment further with

00:40:50

something husband in which one cabbage there is an

00:40:53

alloy you can cook something I will

00:40:55

try on so stewed potatoes with

00:40:59

meat with vegetables in an Afghani in an Afghani cauldron, it

00:41:06

seems very tasty to me, not all of this is

00:41:11

clear, I’m studying now with a fight and a

00:41:14

chesska says

00:41:19

dialing everything, see you on the channel, thanks for

00:41:23

watching everyone bon appetit

00:41:24

everyone, good health, happiness, take care, see you,

00:41:29

but if not, now back, I don’t know, I’ll

00:41:32

eat it, I won’t eat it, it’s all, bye

00:41:36

bye

00:41:41

[music]

Description:

Всем доброго времени суток. Ну вот приготовил первый раз в афганском казане блюдо. На мой взгляд что этот казан еще много покажет приготовленных в нём блюд. Хоть на назу дома,хоть на костре или на печке. Продукты что были приготовлены в казане: 1.Мясо(свинина) 800гр 2.Картошка 7 шт 3.Один баклажан 4.Один помидор 5.Грибы 150 гр 6. Одна морковь 7. Репчатый лук 3 шт 8.Специи на вкус (соль,перец и т д.) Всем приятного аппетита. С уважением. Для тех кто хочет смотреть фото и видео на моих соц страницах. Добро пожаловать в гости) Мои страницы: ============================================================ ВКонтакте https://vk.com/qazzxc ============================================================ https://www.facebook.com/unsupportedbrowser ============================================================ Инстаграм https://www.facebook.com/unsupportedbrowser ============================================================ Тик Ток https:https://vm.tiktok.com/ZSb8oLL6/ laiki Solovyeva ============================================================ Группа ВКонтакте https://vk.com/club160709677 ============================================================ Стать спонсором канала: https://www.youtube.com/channel/UC5vg... ============================================================= По просьбам подписчиков мои реквизиты (На развитие канала и на Вкусняшки Лайкам): Сбербанк (VISA ) 4276 4000 7395 9778 Юрий Валерьевич С. Сбербанк (МИР) 2202 2016 2727 6948 тоже самое ============================================================= Или через платёжные системы PayPal: [email protected] Skrill: [email protected] ============================================================= Яндекс Кошелёк 410013938237982 ============================================================ Для связи и предложений: [email protected] ============================================================ #кухня#афганскийказан##вкусно#лайкисоловьева#

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