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Блины на молоке готовлю только так!!! Тонкие блины на молоке с сырной начинкой, как в хачапури

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Channel: Шеф-повар Василий Емельяненко

Василий Емельяненко

шеф-повар

жарим все

рецепты

приготовля ваше настроение

как приготовить

кулинария

кухня

секреты

лайфхаки

готовить

индейка

ножки

голень

духовка

блюдо в духовке

индюшачьи ножки

шефповар

василийемельяненко

приготовлювашенастроение

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how delicious it is to cook various

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parts of a turkey,

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today I need drumsticks, I will do it right away

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on a tray,

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or rather on a tray, on such a small

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baking sheet and which will serve us

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as a platform for dipping

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the will not before they go into

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the oven, I take it out The drumstick

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means you can get a little wet from

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excess moisture, but don’t dry it too much

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because now we will need to

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marinate and for this I will need to

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sprinkle it with a little olive

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oil. Why I do this is so

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that the oil, having a dense texture,

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creates a film that will help the spices of

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salt and let the pepper stick more tightly and

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during the cooking process, accordingly,

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saturate the drumstick with its aromas salt

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look, on the one hand, now I’ll

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do it all generously, sprinkle it generously with salt,

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sprinkle it generously with spices,

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then I’ll mix it all, I

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have paprika here,

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regular sweet paprika, it will just

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give our drumsticks a beautiful bright

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shade pour in don’t be shy and some

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cooks also say that paprika

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retains moisture I don’t know when heating it does

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n’t hold anything over just

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gently fry hot chili peppers I

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like it spicy so the piquancy

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must be there

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don’t overdo it with nutmeg and it has its own bright

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aroma that can spoil our dishes

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if you pour it on excessively during

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cooking, be sure to come here,

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so I’ll cut it up and throw

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a few pieces of garlic nearby,

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of course it will burn, but it’s okay,

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it will give off its aroma and taste of

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lemon, we should also have it in general

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when I bake any bird

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I use lemon, it gives a very good kind of a

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certain taste and the

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shkonka is thrown here so that during the

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cooking process, keep quiet, yes, I’ll

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calmly tell our subscribers

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about how delicious it is to cook drumsticks,

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look what I’m doing,

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I cut the onion with these slices like this

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and here I’m sending it, I’m putting the turkey aside,

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now, as promised, the turkey needs to be

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massaged on all sides so that

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it gets a beautiful color from the

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paprika,

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I do the same with the second leg,

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carefully and gently, I need to handle the

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beautiful perfect legs of the turkey, and

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so I put all the onions and garlic here,

00:03:03

look. You can throw in

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any vegetables here during the cooking process, they

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will absorb all the juices that are

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released on a baking sheet, you can

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throw in any vegetables and potatoes and

00:03:14

celery, roots and stems, and so on,

00:03:16

carrots in the process, all this will be

00:03:19

baked together, it will give off aromas, it’s

00:03:23

excellent in salt,

00:03:25

here they are first I preheat the oven to

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230 degrees, then as soon as I put

00:03:32

the legs in, remove them to 180 and set the timer for

00:03:38

45 minutes, then let’s see

00:03:44

what skyscrapers and rouges are and but I feel

00:03:47

that they are not ready yet, look at one of the

00:03:50

ways to check readiness,

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I’ll grease them at the same time

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butter and juice that you

00:03:58

drowned with our shins means how to check and

00:04:00

when they are approaching readiness, as

00:04:04

a rule, this part is pulled

00:04:07

here and the bone is exposed. By the way, in

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Moscow there is one restaurant, a cafe,

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my chef and the owner and my good

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friend, everything is there from turkey, but the best seller

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is the drumsticks, why because they are

00:04:24

convenient to eat on the go and they are wrapped in

00:04:26

foil, it gives it to the hand and since you

00:04:28

eat popsicles on the street, you walk especially on Christmas

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or New Year, it turns out very cool, we

00:04:32

turn it, I grease it with butter

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to form a golden

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beautiful crust and leave for about

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15-20 more minutes, make sure the top doesn’t

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burn, but I see that it’s still too

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early for the drumsticks to go to my table,

00:04:51

and don’t even think about brushing them with mayonnaise, they already have a

00:04:53

wonderful taste and that’s the climax,

00:04:59

friends, you

00:05:00

need to get the drumsticks out, but here this is

00:05:06

the test, this is the test,

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look what’s happening, they’re perfectly

00:05:14

browned,

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I always like to pour the juice over the

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meat,

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look, the card is exposed and

00:05:24

here, too, it’s almost bare, let’s just

00:05:28

say when the turkey itself

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tells us, I’m ready, be sure to

00:05:33

water everything, let it rest a little,

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well firstly, you won’t

00:05:39

be able to pick up a hot turkey with your hand, and secondly, when you

00:05:41

start and tear, the juice will begin to stand out and

00:05:44

flow out, which means based on those juices and

00:05:47

vegetables that we have left in

00:05:48

the pan and you can make a sauce for the

00:05:51

turkey, should we add

00:05:52

a little wine here, or rather these

00:05:54

put all the vegetables in a frying pan with a

00:05:56

little butter, a little

00:05:58

white wine, evaporate

00:05:59

and evaporate accordingly

00:06:02

until it thickens a little,

00:06:04

you can puree it with the vegetables in a blender,

00:06:06

in general, there can be a lot of options,

00:06:14

I fold it like this, look what I

00:06:23

do, I take the drumstick

00:06:27

and tie it with foil like this so that it’s convenient

00:06:33

to hold, we get that, of course, a

00:06:37

popsicle

00:06:38

that you can take just like that,

00:06:45

it’s great, I don’t know about you, but I don’t

00:06:51

need any side dish here. Bon

00:06:53

appetit, I’m

00:06:54

leaving, whatever the meat, look, everything is

00:06:59

completely baked, here

00:07:00

it is, a real turkey leg, by the way,

00:07:05

what? you're filming there, turn off the camera, it's

00:07:07

time to eat ingate

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