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0:00

Знакомство с участниками

2:50

Испытание "определить блюдо вслепую"

11:56

Приготовление блюд

27:13

Дегустация блюд

36:39

Подведение итогов испытания

38:19

Приготовление блюд из трёх простых продуктов

47:29

Дегустация блюд

54:47

Подведение итогов испытания

56:26

Приготовление авторских блюд кавказской кухни

1:02:09

Дегустация с Ильёй Захаровым

1:09:13

Объявление победителя выпуска

Король десертов. Выпечка // 5 выпуск. Премьера

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Channel: Телеканал ПЯТНИЦА

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Channel: Телеканал ПЯТНИЦА

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Channel: Телеканал ПЯТНИЦА

Молодые ножи. 4 выпуск

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Channel: Телеканал ПЯТНИЦА

Битва шефов // Ренат Агзамов VS Константин Ивлев. Новый выпуск

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Алексей Жидковский - Дорого & Богато. 1 сезон 6 выпуск. Тортилья

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Channel: Алексей Жидковский

КУЛИНАРКА | ДМИТРИЙ ПОЗОВ, СЕРГЕЙ ГОРОХ, КАТЯ ПОЗОВА

КУЛИНАРКА | ДМИТРИЙ ПОЗОВ, СЕРГЕЙ ГОРОХ, КАТЯ ПОЗОВА

Channel: Дмитрий Позов

СЕМЕЙНЫЙ РЕЦЕПТ - СУП ИЗ ЛУКОВОГО СЫРКА - Рецепты от Ивлева - ENG SUB

СЕМЕЙНЫЙ РЕЦЕПТ - СУП ИЗ ЛУКОВОГО СЫРКА - Рецепты от Ивлева - ENG SUB

Channel: IVLEV CHEF

адская кухня

кондитер

ивлев

премьера

кулинарное шоу

телеканал пятница

битва шефов

ренат агзамов

гордон рамзи

константин ивлев

на ножах

новый сезон адская кухня

АК

адская кухня премьера

шеф ивлев

молодыеножи

константинивлев

шефповар

00:00:14

in Russia a real culinary revolution is being created,

00:00:21

soon our whole big country will know your names

00:00:26

young knives this show is for those who are ready

00:00:30

to prove that Russian chefs are the best in the

00:00:34

world and such never that noodles of

00:00:37

talented young professionals I am your

00:00:40

dad in the kitchen and

00:00:43

ready to show the most difficult tests all

00:00:46

that I can do, I came for victories and one

00:00:49

main prize

00:00:53

is from gold, but one must win,

00:00:56

you don’t doubt that it will be

00:00:59

me in terms of the taste they

00:01:03

give us in the mouth, never be afraid of anything

00:01:08

young knives look right now she is Jean,

00:01:17

I am Konstantin Ivlev and this is mine new show

00:01:21

young knives with a new project I will be

00:01:25

looking for young professionals who

00:01:28

will prove that they are able to change the

00:01:31

usual view of cooking and surprise

00:01:34

me as a chef, I will check according to three

00:01:38

criteria for the ability to repeat the classics

00:01:42

I work with ingredients and the third

00:01:45

most important one for the ability to be creative and

00:01:50

imaginative

00:01:51

[music]

00:02:04

I greet you, dear colleagues on the

00:02:07

young knives project,

00:02:11

hello tea

00:02:15

today you will fight for the main

00:02:18

prize of the young knives project, sharp golden

00:02:22

knife

00:02:25

[music]

00:02:30

let's take apart the knives and flock against our

00:02:34

horses, this issue of young knives

00:02:36

is unusual, it is dedicated to the dishes of the peoples of

00:02:39

the Caucasus and six today's participants are

00:02:43

not just chefs,

00:02:45

real pros of Caucasian cuisine, the broth

00:02:49

takes places in accordance with the numbers

00:02:52

on the knives under the clones, and the first task for

00:02:56

today is

00:02:57

traditional Caucasian dishes that the

00:02:59

participants will have to guess blindly and

00:03:03

repeat according to the recipe, put on

00:03:07

masks, I wish you all good luck,

00:03:11

our man,

00:03:17

I'm worth a bath some- some kind of surprise

00:03:19

awaits us after all, let's start

00:03:24

[music]

00:03:28

malkhaz someone and the chef I have a great

00:03:31

relationship with the dough I'm ready-made bread

00:03:34

Georgian bills buri and ready

00:03:36

delicious khachapuri myself

00:03:41

my name is Malkhazi duque de there were conducted

00:03:43

and I specialize in Georgian cuisine

00:03:46

for me this is the most important thing strong let

00:03:49

us now I live in the city of Krasnodar

00:03:52

I worked in a restaurant back at the beginning I

00:03:55

came to show everything that I can

00:03:58

cook deliciously show everyone how beautiful the country is in

00:04:00

Georgia, well, ready ready

00:04:05

in front of the small gas Dagestan khinkal, a

00:04:09

traditional dish consisting of

00:04:12

pieces boiled in broth dough that

00:04:15

comes with boiled meat and sauce, sauteed onions are

00:04:18

also added to it, sour

00:04:21

cream, garlic or tomato dressing,

00:04:24

all the components of this dish are usually

00:04:27

served separately,

00:04:34

everything should be, but I don’t know, it can

00:04:37

last from and whether it will suit me further,

00:04:40

not the only thing is that it’s a question there's still one,

00:04:43

let's smile this is what it is I don't know what it is this is what a

00:04:50

test specialist tells me

00:04:53

I understand if the tariff is Tatar and Galya

00:04:56

Tatar but the weight is so we put it on you

00:04:59

can try

00:05:03

[music]

00:05:06

I ate it so as not to be

00:05:09

embarrassed I do

00:05:13

n’t understand what it is it looks like

00:05:17

enamel but not so sour and maybe threads

00:05:20

Maria I already understood that there is

00:05:23

garlic sauce there is tomato sauce and

00:05:27

you would not like to take this

00:05:29

dish together for the fact that you have not yet felt

00:05:32

one product in this plate

00:05:41

is the Tatar fingal and are you sure that this is

00:05:43

exactly a Tatar hit and there are also

00:05:47

other cities and

00:05:50

so let’s say this this

00:05:53

prisoner fornication was called

00:05:55

so from a trance khinkali are

00:05:58

accepted well done I think that I am

00:06:02

Peter of this in the year but when you have a Russian name

00:06:06

well in general it sounds like Pete Ross avuto

00:06:10

lips even a sin that years but also in Greek

00:06:12

but I’m not a sin and where are you from

00:06:16

my name is Vorobiev Peter I’m from the city of

00:06:19

Essentuki I’m 27 years old I work with a visa

00:06:22

for the company I’m going to specialize in

00:06:24

authentic authentic cuisine Italian

00:06:27

French and of course Caucasian I’m

00:06:30

proud of my flower power style I

00:06:33

really love preparing flower extracts

00:06:35

I prepare various syrups from violets,

00:06:38

lilacs and acacias I’m expanding my

00:06:41

culinary horizons I consider myself a cool

00:06:43

chef my dishes and

00:06:45

guests say so, well, I’ll try to be a little

00:06:48

more modest on this show I came for with a

00:06:50

golden knife, my handsome friend, I still need to

00:06:53

understand what a classic of

00:06:57

Caucasian cuisine is encrypted here by me,

00:07:02

believes and with a rope, dishes of Georgian cuisine,

00:07:04

Kuchma Che, it consists of chicken giblets, a

00:07:08

mixture of spices and dry red wine,

00:07:12

let's go, I turn on all my receptors,

00:07:17

this is a walnut and

00:07:19

[music]

00:07:22

this is from sex to well, still protect yourself

00:07:25

by dropping in front of

00:07:29

[music]

00:07:37

delicious excellent these are some kind of giblets and

00:07:40

this is one of the hits of Caucasian cuisine

00:07:45

judging by because there is garlic there are

00:07:47

fragrant hops-suneli means this is Georgia in

00:07:51

the form of a hint I will give the letter where

00:07:54

it begins the dish is also the

00:07:58

first letter of my name and the last

00:08:03

letter is the first letters of my

00:08:06

last name, maybe this is some kind of

00:08:08

Georgian kush is great

00:08:12

but he doesn’t know the [ __ ]

00:08:15

well England you understand repeat

00:08:19

you can repeat the fog but the name

00:08:21

will think about me now it’s necessary time

00:08:23

now remember come on let's no problem

00:08:34

ah low you specialize in what is the

00:08:37

Eastern Turkish model from the Tatar

00:08:41

and Russian

00:08:42

zaur I strive to be a good cook and

00:08:48

trap doshirak salt

00:08:52

broth for rubber lie you don't feel

00:08:55

Kansas nail the Georgian dish

00:08:57

beans potatoes there is an abyss meatballs

00:09:00

these are beets I think this is a legume

00:09:03

something this is difficult to understand

00:09:09

worms tell the people the end of you did

00:09:12

n’t tell him anything, told him everything

00:09:14

specifically so that he would bring up

00:09:18

your summary

00:09:21

dry 0 fell asleep exchanges and

00:09:23

maybe it was the forehead were Nietzsche in the

00:09:26

ingredients you guessed correctly

00:09:29

digest

00:09:31

hello arthur

00:09:33

arthur who are you accident first army in

00:09:37

secondly,

00:09:41

my name is Arthur Shakhnazaryan, I am 28 years old and I am

00:09:45

from the city of Yekaterinburg, I work as a

00:09:47

brand chef for the delivery of healthy food

00:09:49

drive, he worked as a chef in the Armenian

00:09:53

community, I am proud that I worked with

00:09:56

famous chefs, I participated in

00:09:58

many international competitions, I am also

00:10:00

proud that he created four years ago in the

00:10:03

direction of haute Armenian cuisine,

00:10:06

okay, no big deal when he created the

00:10:09

direction of new Russian cuisine, similar to you

00:10:11

than this is a cool case, but if

00:10:14

you and I are similar, you know, for you it

00:10:16

will be a very easy test, I hope

00:10:22

Arthur was lucky, he got a simple

00:10:25

dish, this is where

00:10:28

Azerbaijani flatbread with cheese and

00:10:30

herbs, come on,

00:10:33

Buryak looks like a cheburek, not the Caucasus, but maybe a

00:10:37

cheburek, how do we know, and

00:10:40

[music]

00:10:43

by the way, I know that the Armenians have many

00:10:47

princes, but you don’t have such a people, the

00:10:51

Shahnazaryan people, they come from princes and

00:10:54

Armenian uhtas that is, the prince and daughter

00:10:56

will come the king of all Russia

00:11:02

princes from the version

00:11:04

this is kutab and

00:11:08

from which one was cheese and I felt

00:11:13

green onions so 2 most likely with meat

00:11:18

we will show no kutab with meat

00:11:21

[music]

00:11:26

they are both cheese srm

00:11:29

ok thank you

00:11:32

this is a real prince

00:11:35

taking off masks and

00:11:41

so I give you time one hour your task is

00:11:46

to repeat this dish

00:11:48

[music]

00:11:57

time has passed overtaken the

00:12:02

decks

00:12:04

how much do you sell 150 kilograms of burnout

00:12:07

150 where is it flowing

00:12:09

today in my kitchen it’s especially hot and you’re a

00:12:14

real Caucasian in general I’m a real

00:12:16

Georgian dear but

00:12:20

[music]

00:12:23

Malkhaz is preparing Dagestan khinkala

00:12:28

[music]

00:12:32

mine just make a charming broth

00:12:35

first a little bit the main thing is not

00:12:38

Gurion is needed and then we’ll twist it I’m sure

00:12:42

it will be a bush this is as I remember

00:12:45

even the stance kohen knee that’s what I’ll call the

00:12:47

calculations were carried out and put on the Tatar ones not

00:12:50

viburnum sorry he guessed

00:12:54

handsome broth sample

00:12:59

I'm so spicy I'm still going to like it

00:13:03

he didn't give me this

00:13:05

I went here the woman was still boiling boiling

00:13:10

give me that I love big good food

00:13:13

music 90 I cut fare at 90 at 90 I

00:13:18

rummage at 90 and even cook Filimon's

00:13:22

lamb at 90 but you you don’t know the main thing,

00:13:27

the same Evgeniy

00:13:31

producer who wrote almost all the hits

00:13:34

of the nineties is returning, at least that’s what

00:13:37

Evgenich’s friends say very soon, for the first time after

00:13:42

many years of silence, he will show himself

00:13:46

he will return in December Evgenich

00:13:50

[music]

00:13:59

my name is Akhmed al Eduardovich, I’m 28

00:14:02

years old, the city of Sevastopol, I work chef

00:14:04

come out claws cafe-bar near the walls that most

00:14:07

often I disappear master classes for both children

00:14:09

and adults cooking for my this is

00:14:10

self-expression that balance spices colors

00:14:14

friends say that I cook well delicious

00:14:16

myself large that I also don’t know a lot I

00:14:18

want to study more the hotel is cooked

00:14:21

a little - this is a fairly well-known

00:14:24

soup that is made on the basis of chicken,

00:14:26

of course, broth and very importantly with the

00:14:30

addition of

00:14:32

strong saffron, for which there is a

00:14:34

soup of meat with onions and a lot

00:14:37

of cilantro, if I don’t fully understand,

00:14:39

we’ll check what I felt, I’ll

00:14:41

feel exactly what the benefits are knitted

00:14:43

chicken two types of meat you

00:14:49

can’t feel that it’s only one

00:14:52

chicken when you take the boiled meat but the

00:14:54

chicken immediately breaks and the beef

00:14:57

doesn’t break, it falls apart like a

00:14:59

stew two different things I decided to

00:15:02

cheat the chicken and beef in

00:15:04

one saucepan and cook it rich and

00:15:06

delicious broth instead of waiting for us so much,

00:15:09

also broth, steal the king and that’s it, but I did

00:15:12

n’t feel anything else

00:15:17

Pete Ross is preparing a bunch of matcha, this is an insanely

00:15:21

very common dish of

00:15:24

giblets with a large amount of spices

00:15:27

and herbs, definitely pomegranate, I don’t quite

00:15:30

remember now because it was a very

00:15:32

long time ago when I I came across just like this, a

00:15:34

thick dough with a real one from Georgian

00:15:36

cuisine,

00:15:37

well, the point is,

00:15:40

my dear Niyazi wants to tell you that

00:15:43

you had it, come on, brother, it was Kuchma,

00:15:47

well, look, the main thing is Kuchma, what, in

00:15:53

my opinion, you can no longer

00:15:55

tell the tasks,

00:15:58

it will be offal, the dish will be

00:16:00

Georgian style, I felt the soft

00:16:03

texture of garlic, suneli hops, nuts,

00:16:05

first of all in this dish you need to start

00:16:08

by properly preparing the chicken

00:16:10

giblets, and even if you use the

00:16:13

freshest product when cutting the bird, you

00:16:15

could damage the gall bladder and bile

00:16:18

could get on the liver itself. in

00:16:20

fact, I still need to work with the giblets

00:16:22

very carefully, I would decide

00:16:26

that the ventricles must be

00:16:28

welded to remove the internal hymen from them

00:16:30

while my ventricles are boiled in

00:16:33

salted water, I work on the liver and

00:16:35

the hearts of the hearts, I remove, remove

00:16:38

excess fat, we carry out any blood with the liver

00:16:41

the same operation when

00:16:43

I have a luxp acer oval I add the liver to it

00:16:45

in the heart and at the very end

00:16:48

I add the ventricles a little I fry this thing

00:16:52

then I add salt there

00:16:55

Khmeli-Suneli a

00:16:56

drop of dry red wine and a

00:16:59

small little pinch of sugar

00:17:02

[music]

00:17:09

my name is driving to the exhaust I’m 24 years old and

00:17:12

I’m from the city of Karachayevsk I started a

00:17:14

culinary yasu, let it be Turkish cuisine, so

00:17:16

my direction is Eastern and

00:17:18

Caucasian cuisine, I’m convinced that a

00:17:20

good cook doesn’t need fancy

00:17:22

equipment, expensive frying pans

00:17:24

because I personally can cook any dish

00:17:26

in any conditions I found I came to

00:17:29

firstly test myself, secondly, of

00:17:31

course, not to pick up a golden knife for myself and

00:17:33

thirdly, to get acquainted with the great Oslo street

00:17:36

is preparing a halli pit, I put a classic

00:17:39

assortment of beets, spinach, but also,

00:17:43

of course, green beans, I’m one hundred

00:17:45

percent sure that under more I

00:17:48

had pkhali but I’m not sure which ones exactly,

00:17:51

one I’m sure it was beets, another it was

00:17:54

something legume, perhaps young

00:17:56

beans and spinach, and the third, perhaps they

00:17:59

got potatoes from where they got potatoes,

00:18:03

we don’t cook herring under a fur coat,

00:18:06

but each apartment, as I said, has its own

00:18:10

horsemen,

00:18:17

I I think it seems to me that somewhere

00:18:20

in all 3 varieties they stole the one that I

00:18:23

tried one hundred percent was a

00:18:26

walnut, so for now everything is falling apart now

00:18:28

on peeling the

00:18:31

walnut plays a role in this

00:18:34

fight you knead the halli from the point of

00:18:38

view of the spinach bean puree a

00:18:39

large amount is added garlic

00:18:41

but also walnuts accordingly and

00:18:44

then like mastic like plasticine we

00:18:47

begin to hold it together approximately the essence of

00:18:49

preparing beetroot pkhali I caught it

00:18:52

was necessary to boil it send a blender

00:18:54

with nuts in spices and garlic

00:18:58

[applause]

00:19:02

the enemy can’t tell you how

00:19:06

let’s do it like this

00:19:15

[applause ] the

00:19:17

main thing now is it’s delicious so that he

00:19:19

just believes that the water is deliciously

00:19:20

prepared beetroot I squeeze a

00:19:23

large amount of juice out of it because it

00:19:25

was impossible to form a ball with boiling water I

00:19:28

poured spinach over it so that your guy

00:19:31

next I’ll beat it in the world

00:19:37

I try it I think it’s cool

00:19:39

[music]

00:19:45

Prince Arthur is cooking wherever

00:19:48

[music]

00:19:51

well, I’m almost sure that I had

00:19:54

kutab and, judging by the taste, judging by the aroma, I

00:19:57

mixed the dough, which was good and tight,

00:20:00

left it to rest

00:20:02

[music]

00:20:03

then proceeded to prepare the filling,

00:20:06

used two types of cheese, soft and

00:20:09

hard, gave a lot of potions green

00:20:12

onions and parsley called grandmothers, he realized

00:20:14

that there was no meat in the place, so the prince

00:20:19

slept his honor, now I’m going to

00:20:21

roll out the dough,

00:20:23

fill it and then fry it

00:20:26

clean, I roll it out thin enough and

00:20:28

I’ll also add a piece of

00:20:31

butter to each cube about this a secret

00:20:34

because it makes the kutab even

00:20:36

juicier the

00:20:41

day the kutab has already been made, now I’m working on the

00:20:44

second one, I decided to add a little

00:20:46

more hard cheese to diversify the taste, let’s

00:20:49

say

00:20:54

I fried the kutab on each side and when

00:20:57

these peculiar spots already appeared,

00:20:59

I already realized that it’s cool, you’re ready,

00:21:04

overall confidence big

00:21:08

[music] they

00:21:11

call me for seeing I’m from the city of

00:21:14

Vladikavkaz no 27 years I’ve been working as a chef

00:21:17

at the Safron cafe our cuisine is Italian I

00:21:20

consider myself a good cook with an understanding of

00:21:22

taste and now honestly yes I’ve come

00:21:25

to win saur they prepare cysta bozbash

00:21:29

quite a very famous dish and you’re

00:21:32

there powerful frika in fact, this is a windfall like

00:21:34

that, and of course a large

00:21:37

amount and greens, although I didn’t understand

00:21:39

some dish, but I know that I made

00:21:41

the best, I

00:21:44

took the potatoes, I divided them into quarters, I threw

00:21:48

the potatoes into slices, and

00:21:51

now he’s cooking potatoes in his soup a

00:21:55

completely different cut, and

00:21:57

this is important, it’s good that it’s boiled, and

00:22:01

you can just heat it up

00:22:04

a little, I made it spicier, I’ll make it spicier with

00:22:07

butter and garlic, they make a

00:22:11

delicious combination, I took the meatballs, it

00:22:13

turns out, I put the beef

00:22:17

through the meat grinder again, I even

00:22:20

passed an egg with the fat,

00:22:22

for which I added a lot for adhesion.

00:22:26

good so that our meatballs don’t

00:22:28

fall apart there was a big meatball and

00:22:30

there was one we’ll probably make

00:22:33

three small ones instead of one why you want it so much

00:22:36

don’t need more Navarro I took

00:22:38

it turns out I fried the fat separately in a

00:22:40

frying pan if the ear studied it for such a

00:22:43

good one okay

00:22:48

[music]

00:22:51

this there was sauce for you, I do it

00:22:54

my way because I know that all the chips

00:22:57

will like

00:23:05

it. Yes, in our frame we never had

00:23:08

meat in the hand, where is the place in the hands, and I’m thinking right now,

00:23:10

chop and yo no idea

00:23:12

[music]

00:23:15

but I think yeah, how’s your hour? I

00:23:19

took it through the hand, a little bit

00:23:28

like installation, but he didn’t notice

00:23:31

one important product it’s like 1

00:23:33

onion that was lying there,

00:23:36

let loose, so that, accordingly, the fight

00:23:38

collected not only the sauce, not only the matron,

00:23:41

not only the broth, not only the meat, but

00:23:44

also, of course, the onions, then I

00:23:47

started testing it well, you need

00:23:49

flour, salt and water,

00:23:56

models, and in

00:24:00

Georgia this the country that is on the train he

00:24:03

wants doing empty no one will understand that

00:24:05

this is the boss but because it is necessary in the voice of the

00:24:08

loop 1 2

00:24:20

khinkali dumplings a wooden spoon it is necessary to

00:24:22

always measurers

00:24:24

knead knead

00:24:26

me date with meat on the ready sauce and red

00:24:30

and sang in the matsoni honestly the dolls are already

00:24:32

being prepared there there was another product

00:24:34

that 3 didn’t feel right I didn’t

00:24:36

try think what else could

00:24:38

go there a product that you know about is sung

00:24:42

in one very famous literary

00:24:44

work

00:24:47

[music]

00:24:49

Russian work I don’t know what else

00:24:53

was well my chipolino onion chip onion

00:24:57

correct chipolino because that the main

00:25:01

product that he didn’t guess was included,

00:25:03

we create a dish separately with fried

00:25:06

onions, well, it’s funny, I live there, adding well, I

00:25:08

took it from the damage, cut it a little and

00:25:10

add that it was better to get it, it’s

00:25:12

crispy now it’s still fattener and he’ll say

00:25:15

this or not, I’ll please the harsh on

00:25:18

Kursk,

00:25:20

you think that children are meat compatible,

00:25:24

dear Caucasian brothers,

00:25:27

please tell me which of you knows the dishes of

00:25:28

Caucasian cuisine where meat is combined,

00:25:32

chicken and beef, there is

00:25:34

no such thing, dear, how can chicken and

00:25:37

beef revenge already exists

00:25:40

and Baturin the stew was at the dawn of ha, the whole

00:25:43

body was added, it was possible che hartmann

00:25:46

but that's the point to usually only chicken

00:25:48

your dishes start with a letter and when in the

00:25:52

Soviet Union there was a fish day

00:25:55

Thursday dad view Sawako where were you

00:25:58

before

00:25:59

one minute from eating the broth I'll give them only a

00:26:03

litronic jacket

00:26:07

well damn I was wrong about the burnt I

00:26:11

I understand that I don’t have time to make it from

00:26:13

cloud beans, but I need to present at least three

00:26:15

pkhali, so I continued

00:26:17

sticky Jalisco coffee, yes, yes, I’ll meet

00:26:20

shorter misses, which means maybe I’m

00:26:23

looking at 2 pkhali, excellent, beautiful, and the

00:26:26

third one made from potatoes is definitely not what I need,

00:26:30

narrow it down, remind me what is the name you

00:26:33

said chick-chick lost the

00:26:36

way this is the stomach get ready chicken whole

00:26:40

heart get ready kuchma whose well

00:26:43

served with nuts and with a pod young

00:26:46

red bright hot pepper I find there

00:26:50

the most magnificent walnut chili pepper

00:26:53

and a couple of pomegranate seeds what Georgian

00:26:56

cuisine without pomegranate is all this

00:26:59

such a simple authentic

00:27:01

composition I

00:27:03

think it’s divine just

00:27:09

stop your hands up step back now the chef

00:27:14

will appreciate who managed to repeat the hit of the

00:27:16

Caucasian classic who will have to

00:27:19

leave the project after the first test

00:27:23

and there is so little chaos

00:27:28

this dish is called yes the whole kanske king

00:27:32

of hit or miss

00:27:36

you have to try it first watch

00:27:40

[music]

00:27:46

on the one hand guess everything but you didn’t

00:27:50

guess one product about you battle house a

00:27:54

very famous literary

00:27:57

work and chipolino who means I do

00:28:00

n’t know onions that’s all I understood

00:28:02

it was one serious mistake

00:28:16

1 connector Caucasian food without salt and pepper

00:28:19

you’re diabetic judging by I can’t and refused

00:28:22

to use the horowitz a

00:28:24

little bit oh of course it’s Georgian and

00:28:28

try it

00:28:29

[music]

00:28:34

soul is definitely missing and a little bit of a knitting needle

00:28:37

yes

00:28:38

for the whole Mari you said that you would come for the

00:28:42

test before the dacha, well let’s look at

00:28:45

it with the test

00:28:46

there is a difference, I’ll honestly say that there are

00:28:49

some people who love this one and this

00:28:52

one, but for me, this

00:28:54

valuable piece is so thin, I won’t call it that this

00:28:56

dough is not tasty and in no case is it

00:28:59

delicious minced meat, to be honest, it let me down

00:29:02

because for me it’s all the same Fash should

00:29:04

be quite very bright, unfortunately you

00:29:07

didn’t guess the onion, as for the

00:29:11

sauces, the broth, everything is good, in general, I can

00:29:13

say that it’s good to know it than

00:29:17

next time I’m getting ready for a bite, the name is

00:29:23

you really thought about it, no, you

00:29:27

thought up the taste of shiv, you had in mind a

00:29:32

dish of Caucasian cuisine called

00:29:37

kyufta

00:29:38

bozbash

00:29:45

I heard for this dish I even saw it cooked

00:29:49

someday there is no shift and the meatballs were cooked in

00:29:52

broth broth shiv this is a mistake

00:29:55

because you see, like a mother, we call in

00:29:57

dandruff the protein has curled up in you,

00:29:59

nothing is transparent, to be frank, it’s not

00:30:01

very beautiful and aesthetically pleasing, I understand it myself, well

00:30:04

let's now try oh

00:30:09

or example

00:30:12

salt pepper

00:30:15

everything is in love shib

00:30:20

[music]

00:30:26

satiated you live and so that you understand the

00:30:28

peculiarity here also kft look

00:30:31

inside

00:30:34

prunes haven't tasted

00:30:37

but well there you got where you haven't got yet in

00:30:40

that here are meatballs with rice

00:30:44

and here without rice but only 3 3 to the code

00:30:49

you thought you were 40 percent

00:30:52

closer to the dish you wished for, the main thing is

00:30:55

delicious well done save yours

00:31:00

it smelled like

00:31:02

ours oh you my dear beauty

00:31:07

prepared a new Georgian cuisine because

00:31:11

I wished of course the classics of

00:31:14

Caucasian cuisine and in this case

00:31:17

hari but of course this is pkhali from

00:31:22

spinach

00:31:24

beets and green beans

00:31:29

oh-oh-oh-oh-oh I had a guess

00:31:34

I was able to guess 2 out of 3 but what are

00:31:37

we trying

00:31:43

[music]

00:31:46

from potatoes from of course a new style you

00:31:49

made

00:31:50

[music]

00:31:55

tumors are taking place from potatoes,

00:31:57

why not, but from baked

00:31:59

potatoes it is much healthier with

00:32:02

spinach, I’ll ask you very much

00:32:04

[music]

00:32:11

the salt was taken away from you, it seemed to me

00:32:14

that the beetroot was sweeter,

00:32:16

so I didn’t want to overdo the salt

00:32:18

here, continuation of diet number five, food,

00:32:21

spices are not up to the hop- suneli there is no

00:32:23

salt together I agree I agree well done aglow

00:32:28

but I have questions and

00:32:30

here I will just calm down

00:32:36

pet time beauty

00:32:40

oh-oh-oh-oh-oh there

00:32:43

was no marriage in the distribution yours or a

00:32:46

grenade

00:32:47

I added where you eat I understand yes I

00:32:51

remembered the name there is no heap of match

00:32:55

mother of that year, here

00:32:58

we are an international team and in any situation I

00:33:01

try to communicate, establish contacts,

00:33:02

learn something new for myself, but

00:33:05

so it is, Kuchma whose this dish is

00:33:11

made from chicken giblets for the sake of a prize to

00:33:14

disappear and the dishes are even more beautiful than even

00:33:16

mine, so this is already a ball I’ll add here, they

00:33:19

taught me a little bit, it will open

00:33:21

only then,

00:33:29

absolutely right,

00:33:30

well, the bread came in handy, you see,

00:33:33

where in the Caucasus without a clip is the code base

00:33:36

lavash, and accordingly, when I

00:33:37

cooked what and why, I added a little bit of

00:33:40

unrefined oil as if it

00:33:42

was where - in the village she

00:33:44

I agree you not only guessed the name of

00:33:48

the dish well you got to a greater extent

00:33:50

well done

00:33:53

Prince Arthur before having made a

00:33:59

little bit of an attack like that why at the river and

00:34:02

where would two types of cheese with herbs also be

00:34:06

smeared with butter [ __ ] kill

00:34:08

ready ready

00:34:09

ready to

00:34:18

try the same thing

00:34:20

I made a wish for kutabs with greens,

00:34:26

and so little

00:34:28

I was there, mostly when, to be

00:34:37

honest, yours are tastier than

00:34:44

yours, I added so much cheese that it doesn’t

00:34:47

matter where the kutabs are, the support for the teeth of

00:34:50

taste is cool and interesting, and in

00:34:54

principle I repeated everything with a small

00:34:56

exception

00:34:57

[music ]

00:34:59

in this case, size matters

00:35:03

thank you great job

00:35:10

Adele means for such a combination chikhirtma

00:35:14

ever served yes and any of

00:35:17

you next and gucci kirkman

00:35:20

chicken soup is a little thick and that’s

00:35:24

right chicken soup is a little

00:35:28

thick the peculiarity of this soup is that

00:35:30

that it is made from

00:35:33

chicken but not from beef and chicken,

00:35:35

another very important difference between this soup is that a

00:35:38

small amount of saffron is always added to it,

00:35:39

God gives light, only

00:35:43

what is the difference from yellow and is made

00:35:46

mainly while onion chicken visit

00:35:49

lemon juice egg yolks and flour absolutely

00:35:54

true for gas, too, you know, and then

00:35:56

maybe it’s not even redistributed,

00:35:59

I start to shake a little, and

00:36:02

where the hell did you run off to, okay, the

00:36:06

third one pulled out that in the summer at the board for

00:36:08

dancing, coarsely chopped oh, you

00:36:11

should give a beauty to those, you tried

00:36:13

to correct the situation, how did you get to this

00:36:15

when I was creating, I started trying

00:36:18

beef and chicken and panther, whatever the beef

00:36:20

was, but

00:36:22

your options are certainly no tastier than mine,

00:36:26

but your version is no worse overall, you

00:36:29

almost created a revolution, a

00:36:33

culinary revolutionary, thank you,

00:36:36

maybe I’ll come up with something new in the poop

00:36:38

buffer and

00:36:39

so the chef is ready to give his verdict who will

00:36:43

continue to fight for the golden knife and who

00:36:46

will have to leave the project right now

00:37:07

tea that knows how to

00:37:11

make delicious, of course, should be the

00:37:13

next tore,

00:37:16

the message is ears

00:37:20

aglow holic, this is the foundation, I was glad to

00:37:24

meet you, but still the knife is on the base

00:37:31

[applause]

00:37:35

next time I will come back stronger and

00:37:37

prepare pkhali perfectly petros, you

00:37:41

made your dish

00:37:43

the most delicious in the first stage, definitely

00:37:47

next round thank you model there are

00:37:51

products that the cook should know with his

00:37:54

eyes closed

00:37:57

adele knife on base

00:38:02

knife something base in the competition but not in life yet

00:38:05

and return to parents with all due respect to the

00:38:08

hotel but I want to see more often prince

00:38:11

supplies and in the next stage thank you

00:38:18

now the chef wants test the imagination of

00:38:21

young knives, can they

00:38:24

create a culinary

00:38:27

masterpiece in the Caucasian style from three simple ingredients?

00:39:04

Caucasian cuisine, one way or another,

00:39:07

consists of a dough of forming products

00:39:12

or dishes, so I give you the liberty,

00:39:16

dear colleagues, for you to

00:39:20

determine for yourself which dish of Caucasian cuisine

00:39:23

you want to prepare using

00:39:26

these three products, but of

00:39:29

course the entire food slide,

00:39:33

long live freedom, do it

00:39:36

simply - it’s simply delicious, but with the Caucasian,

00:39:40

that’s how it is and that’s the aftertaste, I’ll give you

00:39:43

exactly one hour, the time has entered

00:39:49

[music]

00:39:52

yes, these products are egg, butter and,

00:39:57

accordingly, flour, I actually planned

00:39:59

that they would make the best chaparre,

00:40:03

maximum maybe from where, well, I don’t

00:40:08

want to make the dough right now because I

00:40:09

plan to make it Finna Malkhaz

00:40:13

doesn’t understand what to do at all

00:40:16

I think it’s not a matter of pleasing the boss I’ll

00:40:19

cook to lose she heather I’ll

00:40:22

wrap up the words with what I’ll

00:40:24

grease the pita bread with egg that they were so

00:40:26

golden in short I don’t know it’s punching

00:40:29

1 racist I’m myself set a difficult

00:40:32

task, I took beef because I’m

00:40:34

sure it’s quick to cook the pancake, well,

00:40:37

let’s

00:40:41

marinate the meat with specialists, fry it in a frying

00:40:44

pan with butter,

00:40:47

the dough is done according to the century, simple sou water and flour

00:40:52

gave dope dori dori dori cities of

00:40:58

Halle equally roll the dough and this

00:41:02

was probably the most the best or which

00:41:04

came to me at this moment Willison the

00:41:07

star of the city is very hari and the

00:41:10

resulting blossoms converge armen yes

00:41:15

I would be on the spot and the guys would each take

00:41:18

and make some kind of baked

00:41:20

goods because lavash and khachapuri

00:41:22

baking is the basis

00:41:26

in general I plan to cook spicy

00:41:28

flatbreads in the Caucasian style, I think about

00:41:31

lamb and beef, it will be something in the

00:41:34

style of shish kebab in a frying pan,

00:41:37

but still in a hurry,

00:41:39

but I want to say this is a challenge, it seems to me that

00:41:42

he made not only himself but also this

00:41:44

Caucasian cuisine shish kebab in a frying pan

00:41:47

right now I’m kneading dough for

00:41:49

flatbreads always begins with good bread,

00:41:52

and

00:41:56

I have wonderful preparations here for the

00:41:59

bread, it will sit a little and it will be very

00:42:01

cool while my this is resting, I marinate a

00:42:04

lamb loin and a veal tenderloin, I

00:42:07

use tomatoes so that my meat

00:42:10

quickly marinates and becomes soft

00:42:13

darius dori dori douri darida for the sake of it

00:42:16

I warm up the frying pan well and send

00:42:18

my shish kebab there chef don’t doubt that I

00:42:22

can cook in a frying pan don’t

00:42:23

forget decide whether you will be a real

00:42:26

hero as they say loaf date

00:42:29

tutashkhia

00:42:31

I unroll the flatbreads and send

00:42:34

one at a time to the heated frying pan

00:42:36

bake quickly flatbreads,

00:42:39

then I prepare my white sauce in

00:42:42

such a way to pointer revenge, this is a classic, you

00:42:46

can say brine on yogurt, but I

00:42:49

want to add a small amount of ground from

00:42:51

prunes, I took a couple of things and added

00:42:53

my white sauce

00:42:56

[music]

00:42:58

zaur means he doesn’t know what he’s preparing

00:43:01

I have such a fantasy that she comes up with

00:43:03

everything on her own with the ending of

00:43:05

the picture as such June a clear

00:43:08

understanding that I need to make bread right

00:43:09

now I’m kneading the dough, or rather I’ve already kneaded it straight up,

00:43:11

I made the bread

00:43:14

scattered the pawn I’ll insert the flatbread I

00:43:24

saw the pepper in passing I definitely think

00:43:27

stuffed peppers are so more interesting even

00:43:30

now there’s improvisation I took the pepper,

00:43:32

cut it, peeled it from the insides into the

00:43:35

minced meat and tore it into the minced meat, seasoned it with the man’s

00:43:37

recipe, put it in

00:43:40

the combi oven,

00:43:42

I don’t understand why I just take it and not go

00:43:45

along the fuel line along the way and make a

00:43:48

classic, like for example makes Artura,

00:43:53

I’ll cook Armenian beetroot with

00:43:55

beef and vegetables and Armenian herbs,

00:43:59

beetroot, these are small pies with a

00:44:02

rather juicy filling,

00:44:04

but I make it in the form of a roll, then I cut it

00:44:07

and beautifully on this smartphone, I knead the

00:44:10

dough like a raguli without

00:44:12

proteins and add the dough many times

00:44:15

dried basil and honey and first of all the

00:44:17

bread history and hospitality also

00:44:21

what in Russia in the Caucasus in Armenia it all

00:44:23

started with bread

00:44:25

[music] I

00:44:29

start stuffing I cut the beef

00:44:32

tenderloin and keep it so that it

00:44:35

is not dry I add

00:44:38

boiled note and butter now I

00:44:41

roll the dough I rolled out a fairly thin

00:44:44

dough I cut it nicely for an hour

00:44:46

I put our filling with meat and chickpeas and

00:44:50

herbs with seasonings

00:44:55

and

00:44:56

put it in the oven.

00:45:00

I'll do something unusual so that I get the

00:45:02

feeling that he wants to

00:45:04

get a prize for the walker himself.

00:45:12

I wanted to make a

00:45:16

delicious sauce like this, I used dried apricots, I

00:45:20

used pictures of red onions,

00:45:27

damn there are 100, well, I don’t know, it

00:45:31

could have been even better, but the most important thing is that it

00:45:33

seems to me confused, I’ll come up with a

00:45:36

spectrum so I can make a gravy boat because this

00:45:39

sauce is so elegant, it was red

00:45:41

the color of the top part and fried behind the

00:45:43

burners and there I put it in the sauce there is a

00:45:46

little secret that I made, the

00:45:49

servant will not fry it, it will be like

00:45:51

crispy, not really a bomb, I will like this chip

00:45:58

[music]

00:46:00

I’m improvising, I’ll squeeze the pomegranate on the

00:46:03

red cabbage, I’ll squeeze

00:46:05

a little red grapes in there according to the season,

00:46:07

in order to emphasize the cabbage, I don’t serve it and,

00:46:10

in fact, with the meat, the very

00:46:11

acid that the meat needs

00:46:13

is served with the dishes: lamb loin, veal

00:46:16

tenderloin, sprinkled on top and Yalta onions, I’m happy with

00:46:20

the result, I like it, and

00:46:23

then everything is at the will of the chef, and this is

00:46:26

our secret sauce which

00:46:29

our network is coming up with a low

00:46:31

rational sauce called soft right now, it turns

00:46:33

out to be sour cream, you can have dill for those

00:46:36

who like cilantro or any greens, I understand

00:46:39

that you need a side dish, starting to take the cabbage,

00:46:41

shred it, you get a salad with

00:46:43

honey mustard dressing, but I’m not

00:46:46

sure in terms of whether it will go well with

00:46:48

stuffed peppers meat maybe or

00:46:51

maybe not let's see the combination I

00:46:53

think I'll get it I laid it out it turns out

00:46:56

stuffed with Bulgarian

00:46:57

cabbage salad and shake the sauce at the

00:47:03

level of how they got

00:47:06

started with the sauce took matsoni chopped then a

00:47:09

little basil crumbled hookah dar

00:47:12

azeri mixed it all and UAH here's a

00:47:15

short quick sauce I took out the beetroot

00:47:19

in the oven, they turned out great, juicy,

00:47:21

so spicy

00:47:26

[music]

00:47:28

exactly one step to the final to fight

00:47:32

for the golden knife young chefs, you must

00:47:35

get maximum points for

00:47:38

combining ingredients, presentation, taste and

00:47:42

quality of your dishes, the weakest link

00:47:46

will leave this show forever and so Malkhaz

00:47:51

let's go

00:48:04

where called mojito

00:48:08

what does it put on me 2 more of them one like

00:48:11

this mojito this is my first fornication that

00:48:15

I prepared and I think it should be

00:48:17

called mojito I understand that the meat is

00:48:20

wrapped in dough correctly yes this is what it is Suwon

00:48:28

freedom good this is what they made the sauce

00:48:32

there there is hot pepper and lay it out by

00:48:35

the south inside the garage, I’ll teach you a

00:48:38

couple of lessons now, watch Perry on my

00:48:40

board and my actions,

00:48:46

but if everything falls out vertically, I

00:48:49

saw it and the second moment is important, there’s

00:48:51

dough there, there’s juice now we’ll see if

00:48:54

everything will flow out or not

00:49:00

[ music] wo

00:49:03

n’t flow out ok

00:49:15

quarters my first water which I’m ready

00:49:17

for I need to evaluate

00:49:20

harder

00:49:22

[music]

00:49:24

because you throw a plate there there

00:49:26

someone talk about the sword that’s

00:49:29

cool it’s quite hard dough

00:49:31

cheese is impossible to eat

00:49:34

it’s smoked h I understand Well, you

00:49:37

dried it, it’s carried away by the oak table,

00:49:42

but now I’m out of counting what, together with

00:49:45

the grapes, and don’t wait, you were counting

00:49:48

primarily on the fact that the chef is my

00:49:49

first course and tougher, here I am,

00:49:52

please thank you, the meat is delicious, juicy

00:49:54

meat, spices, the dough is better to take and

00:49:58

make yours, what kind of poison do I have for taking the

00:50:01

other one are preparing the final before the final flow, you

00:50:04

must take it without

00:50:06

feeling that you have not lost yet I don’t

00:50:09

know yet what your colleagues came up with, but for now

00:50:12

I can say that this is a controversial dish,

00:50:16

thank you, thank you,

00:50:22

but in fact, the presenter understands I’m

00:50:24

not doing what you wanted and so zaur

00:50:28

let’s culinary experimenters the

00:50:35

dish we get is a classic

00:50:38

stuffed pepper with sweet and sour

00:50:40

cabbage and homemade bread with

00:50:44

Ossetian sauce with a mouth

00:50:49

[music]

00:50:53

[ __ ] how salty it is, it’s not really

00:50:55

tasty sauce well, the workshop is what

00:51:00

you stuff it with I missed it turns out to be a

00:51:02

beef breast with particles of fat so that

00:51:07

it is a little bit juicier

00:51:13

but it’s dry come here well well done mine to help

00:51:20

and dry shedor also you

00:51:22

choose lean meat then you should eat like this so that

00:51:25

the thing has already gone on how I’m trying

00:51:29

to get a feel for the Caucasian cuisine I was

00:51:41

very afraid of the answer cipher zaur I

00:51:45

liked the colors I liked

00:51:48

the esthetics, in fact, a very wonderful

00:51:51

combination of

00:51:53

the object on it, but for me the

00:51:57

defining thing is always the taste, the pepper is dry, the flatbread is

00:52:01

gorgeous, the sauce

00:52:03

is bomb, but

00:52:07

you’ll find out how good it all was a little later, thank you

00:52:11

chic

00:52:12

[music]

00:52:16

well, I have it in roof arthur

00:52:24

[music]

00:52:31

these are armenian barracks filled with beef

00:52:34

with chickpeas and matsoni sauce with

00:52:39

herbs all decorated with grapes and pomegranate

00:52:44

beetroot arthur

00:52:46

I really like it and served

00:53:04

[music]

00:53:06

I know the dough is quite dry but it

00:53:10

should be like that too it is soaked

00:53:12

butter the

00:53:14

correct dough I transfer

00:53:16

it crunches and tried to achieve from the point of view of the

00:53:19

dish it is interesting and it is tasty because

00:53:23

in this case you did it very correctly

00:53:27

went with the classics thank you very much

00:53:29

very interesting arthur thank you ball

00:53:33

[music]

00:53:36

petros

00:53:39

[music]

00:53:42

wow mamma mia

00:53:44

this is a spicy kebab from lamb and beef

00:53:48

in a hurry flatbreads sauce chair style

00:53:51

a la brine with the addition of prunes

00:53:54

red cabbage pickled with

00:53:56

grape juice but I didn’t trim the lamb I

00:53:59

prepared it in the Caucasian style like this

00:54:01

2 authentic

00:54:06

[music]

00:54:22

from and I say that I won’t cook it

00:54:25

kebab in a frying pan I actually

00:54:27

laughed at you a little and from the point of view of

00:54:29

kebab in a frying pan, I somehow

00:54:32

couldn’t imagine it, but you fried it in so many

00:54:35

filigree, handsome, well done, thank you,

00:54:38

thank you, of

00:54:44

course they praise my dishes,

00:54:46

because it’s a masterpiece, the chef is ready to voice

00:54:49

his ratings nominated for these masterpieces the one

00:54:53

who scored less than

00:54:55

15 points will leave the project right now and

00:54:59

Arthur 20 points

00:55:03

handsome dodi hold it thank you and

00:55:08

Ferran did well done thank you shar malkhaz

00:55:13

to be honest but I haven’t said anything yet

00:55:17

but you have already accepted thank you brother the total

00:55:20

number of points is 8

00:55:23

knife on base

00:55:25

[music]

00:55:28

thank you dear Russia, it’s a shame in everything

00:55:32

I thought I’d go pencil case first name

00:55:37

remember and remember my last name because

00:55:39

I’ll come back another record

00:55:42

which accordingly was set by a participant in

00:55:45

the project young knives in the second stage and

00:55:47

this is

00:55:49

Peter 20 points will send a passing score of

00:55:55

15

00:55:56

zaur

00:55:59

12 points

00:56:01

knife to base

00:56:03

[music]

00:56:06

thank you

00:56:09

today's show was a new start for

00:56:12

new heights in the culinary world

00:56:16

but now the decisive battle for the golden knife

00:56:21

will be fought by Arthur and Petrov and so

00:56:25

colleagues we are representatives of Caucasian

00:56:28

cuisine so in the third test I want

00:56:31

you to show

00:56:32

innovative a look at your classic

00:56:35

dishes, your own interpretation of

00:56:39

Caucasian cuisine so that you understand the third

00:56:42

stage is the most difficult because I’m not the only one

00:56:45

tasting, a celebrity guest comes

00:56:48

today, in general, a special day, even a

00:56:51

professional and my student will come to visit me,

00:56:54

but the wine face was actually a

00:56:57

very good try because that

00:56:59

Caucasian cuisine is already quite

00:57:01

hackneyed, I expect natural emotions from them

00:57:05

because emotions are food, you can

00:57:08

talk with emotions through a plate,

00:57:10

do it so that my guest and I

00:57:14

simply

00:57:15

swallow our tongues in the bios with your dishes for

00:57:18

you one hour time has passed

00:57:26

[music]

00:57:32

I plan cook from Iranian whitefish

00:57:35

on volcanic stones I then

00:57:38

sauce it and yolks with grapefruit and blackberries

00:57:41

you something new something from haute

00:57:44

cuisine in general in ancient times in Armenia my in

00:57:46

certain regions fish was cooked

00:57:48

together with Ozersk my stones to

00:57:50

add that Ozersky taste I

00:57:53

changed the recipes a little and decided to serve

00:57:55

it on hot stones.

00:57:57

First of all, I start making the sauce. The sauce is

00:58:00

probably the hardest part because the

00:58:02

yolks need to be cooked in a water bath and you need to

00:58:05

put them in a stir so that they

00:58:08

separate; there it’s even more difficult; you

00:58:10

need to pour olive oil into them and

00:58:12

stir again; remove from the heat. and

00:58:15

put it on the fire again, and now I add

00:58:17

grapefruit juice, it will add a certain

00:58:19

citrus piquancy, the style produced

00:58:22

some kind of intense process for

00:58:24

me, and now I’ll also add

00:58:26

a little lemon juice and finely

00:58:28

chopped blackberries to the sauce, it’s

00:58:32

completely atypical, it’s all a lot

00:58:35

and very incomprehensible to everyone,

00:58:40

the taste turned out to be very piquant and

00:58:42

interesting, I’m now preparing Avar

00:58:45

khinkal, the dough is given, Avar khinkal is

00:58:47

generally a special dish of Caucasian cuisine,

00:58:49

this is generally mountain cuisine, about which they

00:58:51

generally know only a few, and

00:58:53

innovation will lie in the presentation

00:58:55

in the taste in the depth of taste, I have no right

00:58:58

completely where - go to the avant-garde I

00:59:01

rely on the classics

00:59:05

further while my dough is resting I cook

00:59:07

the broth we need bone marrow

00:59:09

leeks green onions parsley any

00:59:12

tomatoes that you have on hand

00:59:14

we send there my broth will be a

00:59:16

separate addition because this is

00:59:18

mountain cuisine it should to warm it up,

00:59:21

I’m now straining the broth

00:59:24

so that I don’t have any small small remains of

00:59:28

food and bone marrow left,

00:59:30

but the same golden broth

00:59:32

turned out

00:59:33

just like kkk,

00:59:36

I always took it now and put it on the cart

00:59:39

and cut it into thin pieces,

00:59:42

which is now being cooked on a stone, fish

00:59:45

will be prepared in three ways, the first

00:59:47

is the burner on top, frying will be

00:59:49

the second method, it will be cooking with

00:59:52

the warmth of the stones and the third method will be

00:59:54

cooking from the steam that is formed

00:59:57

under the lid, I will burn the fish

01:00:00

a little with a burner, literally a little bit from above,

01:00:02

to give such a shade of acne,

01:00:06

so now I marinate the blackberries side Ray

01:00:11

made a small decoction with mint and thyme, which I will

01:00:14

pour over the hot stones so that

01:00:16

steam will form, there will be enough of this herbal aromas,

01:00:21

I will now cut up the beef tenderloin and make

01:00:24

such pucks out of it when and less often I

01:00:27

notice that this tenderloin has simply

01:00:30

amazing marbling, I understand that I

01:00:33

can’t follow in the footsteps of our ancestors and

01:00:35

cook this meat, I’m now quickly

01:00:37

frying the tenderloin,

01:00:45

it’s just fire, my fried meat is

01:00:48

rested, I decided to make two

01:00:52

classic sauces, the deceit of mukhin cola,

01:00:55

this is a white sauce and a red sun, one of the

01:00:58

tomatoes in its own juice, the second of

01:01:01

Greek yogurt, I have very

01:01:03

little left time

01:01:04

now we're slicing the khinkal,

01:01:08

I'm now trying to make the

01:01:10

traditional form approximate the caramba, I

01:01:13

'm starting to cook the khinkal,

01:01:17

you can't cook it too much if you give it

01:01:20

too much time, it will turn black, it will

01:01:22

shrink and it will be very ugly, I'm

01:01:24

slowly assembling the constructor, I already need

01:01:26

olive oil to lubricate the

01:01:29

stones so that the fish is big the temperature

01:01:30

didn’t stick, but you

01:01:33

still need to add a little thyme to this olive oil

01:01:35

to flavor the moment of truth

01:01:38

[music]

01:01:39

[applause]

01:01:49

you know perfectly well, I’ve already made it impossible

01:01:52

[music]

01:01:55

from the combination of this

01:01:58

little bit of Armenian you’re from haute cuisine, I thought

01:02:00

the parasite and the guests of our famous yeshiva

01:02:03

and of course

01:02:04

[music]

01:02:08

meet chef culinary talented

01:02:12

Kelly presenter Ilya Zakharov

01:02:19

hello friends

01:02:21

welcome I didn’t expect it to be

01:02:25

Ilya Zakharov I’m on the same wavelength with this person. You

01:02:28

’ve been working in Sochi for the last few years

01:02:32

and of course you

01:02:34

meet people from the Caucasus kitchen very often said rand

01:02:38

al'thor helmet in the direction of the raid the menu did

01:02:40

not consist of hits of Caucasian cuisine

01:02:42

friends

01:02:47

Caucasian cuisine is wonderful for me I am

01:02:50

very impressed by the brightness of the sari and the

01:02:52

very own cooking of the dishes

01:02:55

because it is really different from the

01:02:58

European they had a very difficult

01:03:00

task to show the classic Caucasian dish to

01:03:02

their in the author's modern

01:03:06

interpretation,

01:03:08

the danger of

01:03:09

everything, there is a very large number of

01:03:12

different fashionable techniques, they can be

01:03:14

used, but at the same time, the

01:03:16

main thing is that they do not spoil the essence of

01:03:18

the product the essence of the dish, why let's try

01:03:20

let's go Arthur let's go ball

01:03:23

cooked on volcanic stones yolk

01:03:26

sauces with pickled blackberries

01:03:29

oh

01:03:31

I'll grease the stones with oil so that the fish doesn’t stick,

01:03:35

I’ll spread the thyme

01:03:37

[music]

01:03:56

someone eats the thief for an hour, steam will form. The point is

01:03:59

that the fish is cooked in three ways,

01:04:01

first with a burner,

01:04:04

then by heating the stone, then by but since the

01:04:08

doors are out of the way, it’s interesting,

01:04:10

now I’ll spread the sauce and

01:04:15

put pickled and blackberries on top and

01:04:18

what were you wearing on the shaft and live

01:04:21

citrus juices with zest and why are you centuries already

01:04:25

quite acidic but to

01:04:27

add more effect pickle

01:04:29

blackberries this is such a story

01:04:32

I’m sure no one

01:04:35

has ever had this before [music]

01:04:42

like dacha as you like no cook Diana

01:05:17

Arthur is not a stone

01:05:21

should be so dry

01:05:26

108 the image has lain for a long time the

01:05:33

bones should even have

01:05:37

tried to release Ilya what the young

01:05:41

merchant will say the idea is beautifully executed

01:05:45

not bad well, do you think black

01:05:49

pepper should be so prevalent in fish that

01:05:51

victory is the taste decisions of the whitefish soval

01:05:58

perhaps went too far in black pepper

01:06:01

overall it’s not bad Arthur and you continue

01:06:04

to amaze me with the presentation I really like it

01:06:07

I like the smells I like your

01:06:10

creativity but it’s brave

01:06:13

thank you mom thank you it was very

01:06:16

interesting I was treated so well

01:06:19

Pete Ross give

01:06:30

it a mountain cuisine Avar khinkal I haven’t

01:06:33

gone far from tradition with the exception

01:06:35

some points, this is a beef sign

01:06:37

which, accordingly, is not a sole,

01:06:40

bone marrow broth, the classic two sauces

01:06:43

inherent in mountain peoples, as if according to the

01:06:46

tradition of red and white, everything is washed down with

01:06:48

hot broth, if I’m not mistaken, the

01:06:50

meat is cooked in the broth, raw fried

01:06:53

does not happen, only boiled, necessarily

01:06:56

boiled meat until here I decided to go

01:06:58

my own way because it was a beef

01:07:00

tenderloin and to cook it in Aldan it would have been

01:07:03

blasphemy, well, I haven’t seen this,

01:07:05

I’m sorry, but when liberation so

01:07:13

[music]

01:07:20

[music] the

01:07:35

dough was succeeded from the pictures, but I’m

01:07:38

still a little I didn’t understand it in the dough,

01:07:40

you left it quite rough, such a

01:07:43

cut, a rough appearance that

01:07:45

in itself does not quite match the

01:07:48

elegant sliced meat, I emphasized

01:07:51

that these are mountains, you know, but if

01:07:54

they were mountains, then I would serve them like this

01:07:56

somehow,

01:07:59

well boss at the moment I was an artist and

01:08:02

I saw it like this and

01:08:04

[music]

01:08:07

from the field and

01:08:09

[music]

01:08:14

adore and if you liked it, yes I

01:08:18

missed you, yes I liked the dough, the sauce

01:08:22

looks white more correct than the red ones,

01:08:24

let’s mouth me, the Avars of our country are

01:08:27

somewhere just fried tenderloin, well, yes, it

01:08:30

should be boiled, but he

01:08:33

did his whole reading, well, you can

01:08:34

boil this kind of tenderloin, destroy it,

01:08:37

I just didn’t raise my hand, and everything

01:08:39

is clear, and thank God that it didn’t

01:08:41

rise for you, well, look, I like that,

01:08:44

first of all, you’re in the dish has retained its

01:08:47

roots, this is why it is important to eat things that

01:08:50

I liked, the meat does not dry out the sous, the

01:08:53

broth is very tasty, and only one

01:08:56

story of which all such legs did not

01:08:58

appeal to me and from the dough accordingly,

01:09:02

I am a powerful country, it cooks very cool to

01:09:07

you, thank you very much

01:09:10

[music]

01:09:12

such already Today we managed to make a

01:09:15

culinary revolution in the world of Caucasian

01:09:19

cuisine, Arthur or Petrosov, the chef and the

01:09:23

star bone will have to make a

01:09:26

difficult decision because there is only one golden knife

01:09:33

here I won’t say I will say briefly you are

01:09:36

both handsome you brought out a

01:09:41

rainbow of tastes today and accordingly the structure

01:09:45

was incomprehensible won about and mouth on in

01:09:49

fact, I’m very surprised that there are

01:09:53

real men who really

01:09:55

cook good quality food, this is

01:09:57

very cool May hearts, now my apron will fall out,

01:10:00

I’m worried, and so

01:10:04

the winner of the young knives project

01:10:09

is

01:10:30

Arthur,

01:10:39

but also the leg with his big one, you’re great,

01:10:43

well done, I congratulate you, thank you,

01:10:49

this is for me crazy breakthrough and crazy

01:10:53

kinsman this applause arthur to you the

01:10:56

winner of young knives thank you very much

01:10:59

[applause]

01:11:03

showed off

01:11:10

[music]

Description:

Новое шоу откроет имена профессионалов, способных перевернуть взгляд на кулинарию. Участникам нужно выполнить задания от Константина Ивлева и доказать, что они достойны стать лучшими. 00:00 Знакомство с участниками 02:50 Испытание "определить блюдо вслепую" 11:56 Приготовление блюд 27:13 Дегустация блюд 36:39 Подведение итогов испытания 38:19 Приготовление блюд из трёх простых продуктов 47:29 Дегустация блюд 54:47 Подведение итогов испытания 56:26 Приготовление авторских блюд кавказской кухни 01:02:09 Дегустация с Ильёй Захаровым 01:09:13 Объявление победителя выпуска Подписывайтесь на телеканал Пятница!: Telegram: https://t.me/fridaytv TikTok: https://www.tiktok.com/@fridaytv ВКонтакте: https://vk.com/friday_ru Яндекс.Дзен: https://dzen.ru/friday Сайт: https://friday.ru/

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The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.

How can I save a frame from a video "Молодые ножи. 2 выпуск"?

This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.

What's the price of all this stuff?

It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.