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Пушной

science

СТС

тапака

Galileo

цыпленок табака

наука

Галилео

еда

кухня

00:00:02

person person person will have

00:00:05

great respect respected tom tovar

00:00:08

comrades dog comrade saboteur

00:00:10

comrade idiots restaurant in fact the

00:00:14

only thing to do here is sit and

00:00:17

study the menu you won’t get a chance to anyone you have here the

00:00:21

dishes on the dish are standard by the way yes you

00:00:24

always wondered why the name bastard

00:00:27

is inedible and you yourself the dish is very

00:00:29

edible, well, for example, chicken tabaka

00:00:32

chicken tabaka, the name is inedible, but

00:00:35

what does it taste like, or for example,

00:00:37

this naval pasta,

00:00:41

naval pasta, is not an edible

00:00:43

name, but they themselves are delicious, or of course

00:00:45

this is wonderful, this is a herring under

00:00:47

a fur coat, inedible Zheszova, a herring under

00:00:51

a fur coat it’s very even in appearance to listen to these

00:00:53

thoughts I now got from but the

00:00:56

goods are useless I arise

00:00:58

and let’s make a story in which

00:01:00

we explain why these inedible names of

00:01:03

such quite edible dishes are the idea of

00:01:07

giving comrade the

00:01:16

Galileo program begins a series of stories the

00:01:19

bastard of the media with edible names and here

00:01:28

first three

00:01:29

chicken tabaka herring under a fur coat and

00:01:32

naval pasta today we will understand the

00:01:36

nature of a non-childish dish called

00:01:39

chicken tobacco let's find out where the

00:01:43

tobacco is in the chicken; perhaps for this dish

00:01:46

we need some special chicken

00:01:49

that was fed tobacco let's see what

00:01:54

they feed the chickens on the farm

00:01:56

here a clear diet feeding three

00:02:00

times a day what the chickens have on their menu grains

00:02:07

cheese greens fish oil chalk which serves as a

00:02:11

source of calcium something here does

00:02:14

n’t smell like tobacco

00:02:15

by the way how does a chicken differ from a hen

00:02:20

in weight a chicken should weigh less than 9

00:02:23

hundred grams otherwise it’s not a chicken at all

00:02:26

but an adult poultry

00:02:29

for preparing tobacco chicken, it is

00:02:32

best to choose the smallest carcass, and

00:02:34

so we have chicken, but it is still

00:02:37

not clear how to make tobacco chicken from it,

00:02:40

maybe marinate it in

00:02:44

tobacco, by the way, why marinate meat at all?

00:02:49

marinade destroys the surface of

00:02:52

protein molecules due to this meat fiber

00:02:55

become loose and absorb

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liquid and spices well, as a result the meat

00:03:01

turns out soft and juicy,

00:03:04

there are three types of marinades:

00:03:07

sour and tomato,

00:03:09

sweet, they add honey and

00:03:12

neutral or alkaline

00:03:15

based on mineral water, each

00:03:18

gives the dish its own smell and shade of taste

00:03:21

which marinade is needed for our chicken,

00:03:25

let's turn to the cookbook, you

00:03:28

will be surprised, but chicken meat is the only

00:03:31

meat that is not marinated,

00:03:33

the marinade can take away both the delicate aroma and

00:03:36

natural taste of the product, alas,

00:03:39

we didn’t find any tobacco in the marinade, it’s

00:03:41

time to turn to a professional for help,

00:03:44

get acquainted with the givi cook,

00:03:47

preparing tobacco chicken for givi is a

00:03:50

common thing so that the carcass becomes

00:03:53

flat, you

00:03:54

need to knead it thoroughly with your hands,

00:03:56

wait, isn’t it easier to use a

00:03:58

culinary hammer, after all, this

00:04:00

device was invented precisely to

00:04:02

beat off the meat’s desire to be

00:04:05

tough, when you hit it with a hammer, the meat

00:04:08

fibers tear and become softer, but the

00:04:12

chicken is already tender and you ca

00:04:16

n’t do without salt, the carcass needs to be salted on

00:04:19

all sides,

00:04:20

other spices are not used yet,

00:04:24

no hint of tobacco, but look

00:04:27

further, a generous portion of vegetable oil is poured into the frying pan,

00:04:30

only

00:04:33

after the oil boils,

00:04:35

you can place the chicken in it; in boiling

00:04:38

oil, the protein instantly curls up and

00:04:41

forms a dense crust which prevents

00:04:44

moisture and fat from flowing out so the meat

00:04:48

turns out more juicy

00:04:51

then givi presses the chicken tightly to the

00:04:54

frying pan I wonder why we’ll

00:04:57

find out

00:04:59

in two frying pans we’ll place two

00:05:01

chickens of the same weight and shape but we’ll

00:05:06

fry 1 under pressure and leave 2 in the

00:05:09

frying pan after 15 minutes it’s time to remove

00:05:12

tobacco chicken from the frying pan

00:05:15

how is ours hot and by the way how do you know

00:05:20

if the meat is ready to

00:05:23

cut with a knife

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if clear juice appears the meat

00:05:27

is fried and if the pinkish product is still

00:05:31

raw chicken fried under pressure

00:05:35

can be eaten

00:05:36

and 2 must be returned to the frying pan

00:05:39

so this is why pressure under pressure is needed the

00:05:43

meat becomes thinner and fried

00:05:46

faster, how's the girl doing?

00:05:48

He turns the bird over so that the carcass is

00:05:51

golden on both sides, it's

00:05:58

time to remove the tobacco chicken from

00:06:00

the frying pan,

00:06:03

stop what happens, the dish is ready, but

00:06:06

we still haven't seen any tobacco,

00:06:09

the cook is laughing, but it's not

00:06:13

tobacco, otherwise while the frying pan in which we

00:06:17

cooked the tapaka chicken was a vessel with a

00:06:20

heavy press lid, it was to this that the dish

00:06:23

owes its name. In Georgia, where the

00:06:27

tabaka chicken comes from and was carved

00:06:31

out of stone, nowadays such pans are cast from

00:06:35

cast iron and are sold everywhere,

00:06:38

but let’s return to our chicken so that it does

00:06:41

n’t have an appetite looked on the plate givi

00:06:44

decorates the dish with lettuce and

00:06:46

fruit now you

00:06:49

can eat tobacco chicken ha that is, bon

00:06:53

appetit

00:06:55

the Galileo program found out that you wo

00:06:58

n’t spoil the chicken with a pack and in the next

00:07:01

program we will find out if the herring is warm under

00:07:04

a fur coat,

00:07:06

but the guys from Louisiana are great they

00:07:13

have such a wonderful dish, edible

00:07:15

by the way, by the name and content it’s

00:07:18

called crocodile cake,

00:07:21

attention ingredients crocodile meat, of

00:07:24

course, shrimp and cheese, a wonderful

00:07:27

dish, by the way, it’s clear why they

00:07:30

raise crocodiles in Louisiana, it’s

00:07:32

called on a failed scale,

00:07:33

of course, the skin is used for all sorts of bags and

00:07:36

gloves, there’s a lot of meat left where

00:07:38

what to do with it, but here’s where

00:07:40

they came up with wonderful dishes for this

Description:

№719 от 31.03.2011 Серия сюжетов о блюдах с несъедобными названиями. Цыпленок табака, откуда появилось такое название и как готовят это блюдо? Автор сюжета: Людмила Урусова

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