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Баклажаны с курицей

Баклажаны с курицей

Channel: Телеканал ЕДА

Eat in a minute! A new beetroot salad for every day and for the holiday!

Eat in a minute! A new beetroot salad for every day and for the holiday!

Channel: Panna Lesia

Сет сэндвичей | Дежурный по кухне

Сет сэндвичей | Дежурный по кухне

Channel: Телеканал ЕДА

ВСË ЛЕТО НЕ МОГУ перестать его готовить! Когда кабачки Вкуснее МЯСА БЕЗ ЖАРКИ

ВСË ЛЕТО НЕ МОГУ перестать его готовить! Когда кабачки Вкуснее МЯСА БЕЗ ЖАРКИ

Channel: ЗДОРОВОЕ ПИТАНИЕ

Без жарки и возни! Я не могу перестать его готовить! Вкуснее ужина еще не было!

Без жарки и возни! Я не могу перестать его готовить! Вкуснее ужина еще не было!

Channel: Рецепты Simple Food с Юлией Шевчук

рецепты

кулинария

телеканал Еда

лазерсон

балаханов

зощенко

вторые

блюда

десерты

выпечка

напитки

приготовление

еды

обед

завтрак

ужин

00:00:14

bechamel

00:00:16

bechamel mucho tara yes yes yes yes yes yes

00:00:21

as you already guessed I will

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prepare bechamel sauce

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and of course not only that I

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will prepare a delicious honey onion

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sauce and of course spicy de feminine and

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all this splendor variety I will

00:00:36

prepare for beef liver let's

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start the bechamel sauce to

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prepare it you need to first heat

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the flour, it's very simple,

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pour a small

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amount of flour into a dry frying pan and we need to wait

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until it stops being raw and

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warms up slightly to solder it smells like cookies, to be

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honest, this is one of the lightest

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sauces, in fact it is

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it is the base and of course you can

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experiment with it at home I pour

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milk and now I will do as

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the French say crafty cola t

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for this I will take an onion and stick

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a few clove buds into it,

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I do this on purpose so that

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later it can be easily it was possible to remove the onion

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from the milk and thus there would be no need to

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catch all this cloves, but by

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removing just one onion I would immediately

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take out all the spices from it, immediately

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add salt to the milk, the classic

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bechamel recipe and add a little more

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nutmeg,

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but you know, I tried bechamel sauce with

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a lot of spices and I must

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tell you that onions, cloves, salt and

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milk, this is enough, we continue to

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fry the flour and as soon as

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such a slight smell of cookies appears, the smell of

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heated flour, I add olive

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oil, olive oil and butter

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should be exactly the same as I

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add flour,

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add butter and

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we need to wait until it all

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warms up and

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this mixture of butter and flour is called a

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very funny word ru

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and the French distinguishes two

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varieties of rub I make ru

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classic white and there is also a dark one ru

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if we don’t fry the cube to a

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browner color while it’s fried in a

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frying pan flour and butter I will move on to

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preparing the de feminine sauce for

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this I will need a

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water bath again put the water on the stove

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on top of the bowl we will not have direct

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heating directly from the stove and the

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container for preparing the sauce will be

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heated by steam it will be a very

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delicate heating which is why the pump

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the yolks do not curl and I prepare the yolks

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to prepare my sauce,

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carefully separate the whites from the yolks, the groin

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is

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not bad, if the same thing

00:03:31

happens in your kitchen, you can very easily

00:03:32

catch this yolk back from the white

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if a small amount of white gets

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into the sauce, again, nothing criminal about it

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no, in fact, only

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externally there is a penalty for the sauce, the preparation is very complicated,

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I prepare it quickly and you

00:03:46

can easily do it at home in

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the kitchen and continue to prepare de feminine

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sauce for this I pour vinegar into a saucepan

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and add a mixture of peppers,

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this is a spicy mixture, such a spicy vinegar

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we will succeed and as I already said I make

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de feminine sauce but what I call de

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feminine sauce it is actually

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made from the main sauce this is

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Hollandaise sauce or Hovhannes sauce we

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need to wait until the vinegar boils and the

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aroma of all five persians goes into this

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vinegar after why we will appreciate this spicy

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mixture and you will mix and and yolks in a

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water bath

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while I started preparing two sauces

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I will prepare the beef liver

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in order to prepare the beef

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liver for frying so that it turns out soft

00:04:51

and juicy and tender you

00:04:52

need to remove the veins and films

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that are in the beef liver, I will cut the

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beef liver into three parts and then with

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three different sauces we clean the beef

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liver from the flakes, the

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beef liver can be breaded in

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different ways, I did it very simply, I

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will add the flour directly to the bowl with the beef

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liver,

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I will mix it carefully and all that remains is for me

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salt, add salt and

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mix well again, so the beef

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liver is salty and the uneven flour is

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ready, I put it aside, the

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vinegar has boiled with pepper, you can continue

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preparing the demi sauce for this, I pour the yolks into a

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bowl and carefully pour

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this vinegary spice mixture over the yolks,

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it’s ready, I beat the yolks with the spicy mixture in a

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water bath and now I will

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gradually add butter in

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small pieces like this so

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that the sauce turns out very fluffy the butter

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melts very quickly because

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I mix the yolks in a water bath and

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instantly turns into a sauce in order

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to acidify our sauce we need more

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squeeze out the juice of a lemon in order for the

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most juice to be squeezed out of one

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lemon, it must first be rolled

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so it becomes soft and there is a

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lot of juice already inside and I can really

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feel it I cut the lemon in half and so that there

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is no supplier squeeze out the juice of

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one half of a lemon this will be

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enough to to refine the

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taste so that a beautiful white color appears

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in the sauce, we continue to gradually beat

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the butter together with the yolks in such

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small portions, I add it so

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that the yolks have time to grab them

00:07:55

because this sauce

00:07:57

is essentially an emulsion and, as cooks say

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in Polish slang,

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this sauce can very easily lean back

00:08:04

it can separate what is its

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own emulsion the very first

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emulsion known to man is ordinary

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milk where the smallest droplets of

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milk fat are dissolved in water

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so here we have

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butter dissolving in the yolks

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it is very important to stir the sauce periodically

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and add the last piece of

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butter

00:08:32

if you ask me why is this sauce

00:08:34

called de-feminine, maybe we

00:08:36

will add mustard to it, I will say that

00:08:39

yes, you are right, of course, all we have to do is

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add lemon juice and

00:08:44

mustard here, and so we add 2 teaspoons of

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mustard, from this our sauce will turn out

00:08:54

more spicy, it will turn out more spicy and

00:08:57

more interesting, I’m sure that this sauce is

00:09:00

ideal for beef liver,

00:09:04

look how shiny it turns out,

00:09:07

it turns out so

00:09:09

homogeneous at the same time that you want to try it right away,

00:09:10

but I’ll wait a little, even

00:09:15

after adding lemon juice,

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add the juice of half a lemon and you can

00:09:22

see what our sauce becomes

00:09:26

becomes even more tender, so velvety,

00:09:29

even whiter, more beautiful, a gorgeous

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sauce for a gorgeous dish,

00:09:37

mix it again and Olya is ready spicy where a

00:09:41

woman's suck

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vinegar pour into a saucepan add pepper

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bring to a boil carefully add the vinegar

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mixture

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beat the yolks in a water bath add

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butter beat well add

00:09:56

mustard and the juice of half a lemon whisk again the

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sauce is ready

00:10:02

by the time I finished preparing the women's sauce

00:10:04

I almost ran out of milk there is one

00:10:06

little secret to

00:10:08

make the sauce snow-white and

00:10:10

at the same time elastic it is very important

00:10:13

to add hot milk to the hot white sauce rub

00:10:17

this is necessary do it very carefully,

00:10:23

add hot milk to our sauce ru

00:10:30

and mix it all up, our sauce immediately

00:10:34

begins to thicken,

00:10:35

so I will periodically add

00:10:39

carefully a ladleful of hot

00:10:43

milk, I will achieve the ideal consistency of

00:10:48

my sauce, look how it

00:10:51

turns out now I fish out the onion,

00:10:54

you can see all the cloves are in place more

00:10:56

I don’t need this onion with cloves and I

00:11:00

add the remaining milk to my

00:11:03

future delicious bechamel sauce,

00:11:07

stirring again and I get a

00:11:12

homogeneous mass, a beautiful,

00:11:15

creamy, slightly creamy white

00:11:18

sauce that is ideal for fried

00:11:20

beef liver,

00:11:21

everything I got is a classic

00:11:24

bechamel,

00:11:26

but I’m looking at I just want to

00:11:29

add something else to it because

00:11:31

bechamel is still the base, it’s the

00:11:33

main white sauce, I’ll add

00:11:35

a little tomato paste to it, look what

00:11:41

happens now, I also continue

00:11:44

to stir the tomato paste with a whisk in the

00:11:47

bechamel sauce and it turns

00:11:50

beautiful pink rich color, you can

00:11:55

even leave it this way and it

00:11:58

will already be such a marbled sauce, but I will

00:12:01

completely mix

00:12:02

the base, mix the bechamel sauce with

00:12:06

tomato paste,

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look what I got, the pink

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color is evenly distributed throughout the sauces

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and all this beauty has its own

00:12:15

separate name, this sauce is called

00:12:17

aurora aurora sauce

00:12:20

heat the flour in a frying pan add

00:12:23

olive and butter stir the

00:12:26

milk boil the onions and cloves

00:12:29

remove the onion gradually add hot

00:12:32

milk to the flour and butter mix well

00:12:35

add the tomato paste and

00:12:38

mix again the aurora sauce is

00:12:40

ready I have

00:12:48

two sauces ready and now I’m

00:12:52

frying the liver pour olive oil into

00:12:57

a frying pan, you can add, for example,

00:12:59

regular vegetable oil,

00:13:01

someone likes to add more

00:13:03

butter, I’ll just cook beef liver

00:13:06

tinted with flour

00:13:07

in olive oil, it’s very important to wait

00:13:12

until the olive oil warms up, while the

00:13:16

olive oil warms up, I’ll start

00:13:19

cooking sauce 3, this will be honey sauce

00:13:22

crafty for this I will take an onion and cut

00:13:28

it into thin thin half rings, the

00:13:33

pieces of onion should really be

00:13:34

very thin, almost transparent and

00:13:36

then the sauce will turn out very tender and still

00:13:39

tasty, chop the second half of the onion, the

00:13:54

olive oil is ready, warm up and

00:13:59

put the liver in a frying pan and let

00:14:02

it fry there. reminding you that

00:14:06

we just planned it in flour and added

00:14:08

a little salt, many people don’t like to cook

00:14:11

beef liver, but in fact it’s a waste of time I

00:14:13

’ll cook it with three different sauces and

00:14:15

it will turn out very tasty, pour

00:14:21

a little vegetable oil into

00:14:22

a frying pan, put the

00:14:25

onions there and let it

00:14:28

be here little by little based

00:14:32

since our sauce is honey crafty it

00:14:36

will have an interesting taste the taste of

00:14:38

onion and honey is

00:14:39

not always combined but not in my

00:14:41

sauce beef liver can be turned over

00:14:46

oh so appetizing like greaves I

00:14:53

deliberately turned the liver over a little early

00:14:55

because it is very important not to

00:14:56

overcook it can become dry very quickly,

00:14:59

the best thing is to turn it over several times throughout the

00:15:01

cooking time, the onions are already

00:15:08

sautéed and this means that we

00:15:12

should add here that there is no honey, white

00:15:15

wine, I add white wine to the onions and

00:15:21

of course this sauce with white wine and

00:15:24

onions is not can do without a sprig of

00:15:27

thyme

00:15:32

white wine of course we take dry

00:15:35

because only dry wines

00:15:37

are used in the kitchen so that the

00:15:39

sweetness that may be in the floor is

00:15:41

sweet prayers on the stone and of course not

00:15:43

transferred to the dish carefully

00:15:46

turn the liver over again it is

00:15:48

almost ready in the meantime our wine

00:15:54

evaporates, the onion becomes softer and the

00:15:58

thyme simply imparts indescribable aromas to

00:16:02

our sauce and at the very

00:16:07

last stage I add a good

00:16:11

large teaspoon of honey, this is flower

00:16:16

honey

00:16:20

and souls I will have simply

00:16:22

delicious it will be beautiful with an aroma of herbs

00:16:26

sprigs of thyme and the base will, of course, be

00:16:29

thin chopped onions honey

00:16:32

very quickly dipped in white wine and

00:16:34

in fact the sauce is already ready due to the fact

00:16:37

that honey contains fructose it

00:16:40

will now thicken and caramelize very quickly

00:16:43

I can already remove the thyme sprigs if there are

00:16:50

a few leaves of beautiful

00:16:52

thyme left, then of course it’s no big

00:16:54

deal you see as I said, the honey

00:16:57

begins to evaporate very quickly and

00:16:59

our sauce continues to become

00:17:02

thicker and saturated with the aromas of thyme and

00:17:06

onion, so let’s see that we have

00:17:10

excellent liver here, as I said, it’s very

00:17:14

important not to overcook because

00:17:16

beef liver is quite capricious so

00:17:19

that in the end preparations to make

00:17:21

it as soft as possible, I’ll show you

00:17:24

a little secret, I’ll take a little water

00:17:26

and a lid from the frying pan, and when the liver is

00:17:30

actually ready, pour in a little

00:17:33

water and immediately cover it with a lid, so

00:17:36

that I get a shock blow,

00:17:39

the liver is enveloped in steam and it turns out

00:17:42

softer and more tender and my honey

00:17:46

onion sauce is also almost ready here

00:17:51

we have aurora sauce beautiful pink

00:17:55

elastic and 3 sauce de female well the

00:18:03

onions have already been fed gave up at the end I’ll

00:18:07

add a little salt and mix it one more time

00:18:11

and my honey onion sauce with

00:18:15

such a complicated name but so

00:18:16

appetizing and it cooks so quickly

00:18:18

it’s already ready honey onion sauce

00:18:22

fry the onion in vegetable oil [ __ ]

00:18:25

dry white wine add a sprig of

00:18:27

thyme

00:18:28

then add flower honey melt

00:18:31

keep on fire for 5 minutes add salt and

00:18:34

stir again

00:18:35

honey onion sauce for the liver is ready and

00:18:40

now my favorite thing I’m posting the

00:18:44

finished one beef liver dish,

00:18:50

look how soft it turned out, tender,

00:18:53

fried with such a light

00:18:56

crispy crust, three large

00:18:59

delicious pieces to which I will now

00:19:02

add my favorite 3 sauces 1 look

00:19:09

how beautiful it turned out, crystalline,

00:19:11

such caramelized onions, this is

00:19:14

crafty honey sauce like this and look

00:19:19

how we add it she slightly

00:19:21

sweetish from the honey, you see, it

00:19:24

turns out transparent like this, I think that

00:19:28

onions are the perfect complement for

00:19:31

beef liver, how juicy, aromatic,

00:19:35

great, now I’ll add de feminine sauce, it’s

00:19:42

so beautiful and another spoonful, it’s

00:19:45

appetizing, but you know, I think that there’s still

00:19:49

something in it - then it’s missing,

00:19:50

I’ll add a little parsley here,

00:19:54

a little greenery, of course, it won’t hurt in

00:19:57

this sauce, I’ll add parsley to the

00:20:03

women’s sauce, that’s great, now

00:20:07

it’s almost ready and 3rd sauce is

00:20:10

of course the

00:20:11

Aurora sauce, look how pink it

00:20:14

turned out beautiful with what sauce

00:20:18

any the dish will be appetizing and tasty,

00:20:26

I first made a classic bechamel,

00:20:28

then added a little tomato paste

00:20:30

and it turned out to be such a wonderful,

00:20:34

beautiful pink sauce the color of dawn,

00:20:37

and so one dish, three different sauces,

00:20:42

three different tastes, 3 moods and life

00:20:45

is beautiful with any sauce

Description:

Три соуса. Пошаговый рецепт: http://www.tveda.ru/recepty/sousy-k-govyazhey-pechenke/

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