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Video tags
Subtitles
Russian
00:00:03
time flows,00:00:05
everything changes, but the only thing that doesn’t change is the00:00:09
desire to have a tasty00:00:12
lunch, I wanted to say we need to devour,00:00:16
we somehow sound ugly, so00:00:18
the desire to have a tasty lunch, and I’m here at00:00:20
my leisure, which means I looked, watched different00:00:23
videos, I think they still fry potatoes00:00:26
and you fry potatoes and you’re not you need to learn00:00:29
how to fry potatoes because every00:00:31
single person in Russia, if he has00:00:34
ever approached the stove, then he00:00:37
probably fried potatoes, I00:00:39
looked at the super gurus of powerful00:00:43
chefs of all Russia, do you know such real00:00:47
stars, who fry potatoes,00:00:49
I looked at the cool bloggers here00:00:52
in particular, Oblomov is very interesting and00:00:55
informative00:00:56
without sarcasm, I’m speaking honestly now, I00:00:59
’m speaking informatively and interestingly,00:01:01
told from a chemical point of view00:01:03
the processes are really very there, Heston00:01:05
Blumenthal took part somewhere in00:01:07
all of this, it was his idea before boiling the00:01:10
potatoes, let’s move on to frying them, but this is00:01:12
really cool cool there is00:01:14
development means but in Russia they fry00:01:17
potatoes in a simple way, not quite00:01:19
in a simple way, from two ingredients00:01:21
from oil and potatoes, yes, as00:01:25
some people do, but there must be00:01:28
some kind of justification for this, some kind of meaning,00:01:30
and everything we do is cooks, we we have to00:01:33
explain to people, let me fry the00:01:35
potatoes, first of all, my00:01:37
wife asked me to fire the potatoes, I think we00:01:40
should make a video at the same time for 1, the potatoes00:01:42
will be on the table, delicious, great,00:01:45
great, I took a frying pan00:01:48
with a stone coating,00:01:52
it’s aluminum, it’s deep, with a deep00:01:56
side, with a thick bottom00:01:59
already a little bit it got stains and it’s very00:02:03
difficult to wipe them off because the gas corner of00:02:06
the treat knows how quickly everything00:02:07
burns, I at least tried and00:02:09
tried to look after it, but the main thing is00:02:12
that the coating is indestructible, but if they00:02:15
decided to stir the spoon, the main thing is that00:02:17
the frying pan is large, I don’t cook for00:02:19
six for eight for ten for a00:02:23
company of soldiers I cook it optimally for00:02:25
2 servings, but even for 3 up to always so that there is still00:02:28
a hunt left and try the00:02:30
next day, although it’s unlikely and there is already00:02:33
someone the next day, but it still00:02:34
means potatoes, everyone comes to the choice of00:02:38
which potato00:02:40
you’ll ask me to choose potatoes, but most likely00:02:44
you won’t ask, you’ve already watched all the00:02:46
videos on potatoes, you know better than00:02:48
me which potatoes to choose, I’ll say this00:02:50
in Russia, with these show-offs, like,00:02:53
you have to choose this kind of potato or seconds, it’s00:02:55
all very difficult what it is potatoes00:02:58
in the store we take the same name, we’ll cover up00:03:00
any nonsense then high00:03:04
starchy low starchy my00:03:07
mother grew potatoes andre variety when she lived in the village,00:03:11
I remember clearly but who I don’t00:03:15
ask everyone says dude we don’t00:03:17
know such potatoes no one has heard of them I know00:03:20
for myself There is only one experience: when you want to00:03:25
fry potatoes, it is better to00:03:28
take watery potatoes, but if you want to00:03:31
boil and mash them,00:03:33
then you need to take starchy,00:03:37
crumbly potatoes because if you suddenly00:03:41
take starchy potatoes for00:03:43
frying, you will get porridge very quickly,00:03:47
even if they are half cooked, and the00:03:49
potatoes will already00:03:50
begin to fall apart in your frying pan00:03:53
it means how I cut potatoes, there are a00:03:56
million million options for cutting potatoes, with a00:03:59
lot of tails, I cut the potatoes into two00:04:01
parts in half, then I cut them lengthwise and00:04:04
then crosswise, so that00:04:06
you get small00:04:07
pieces like this, it’s completely in the trash, you can’t because it00:04:10
will be inconvenient for someone to eat likes00:04:13
larger know problems fry larger00:04:16
someone likes smaller hot smaller00:04:19
someone likes medium everyone has their own00:04:23
type of cut and argue between and besides00:04:26
better this way or that way but senseless00:04:30
organization is pointless I assure you the00:04:32
goal is to00:04:34
fry potatoes so that they become00:04:36
tasty00:04:38
using a whole bunch of ingredients this is the minimum,00:04:42
but the main ingredient besides potatoes,00:04:44
which should be here, which I have known00:04:47
since childhood, is how we like it or00:04:51
not, how we understand the00:04:53
types of onions and the degree of their frying,00:04:56
cleaning everything else,00:04:58
potatoes without a sound, like a club without potatoes00:05:02
there are00:05:05
fried potatoes without a sound if you00:05:09
see such potatoes on you they saved00:05:12
you you were deceived00:05:15
the person does not understand anything about fried00:05:17
potatoes or maybe there is another option he’s00:05:20
just usa he just forgot to put00:05:22
onions fried potatoes because well that’s00:05:25
how good I guess that since I00:05:30
grew up all over the world and I live in Moscow and00:05:32
travel all over Russia, perhaps I don’t00:05:34
know all the nuances, I see a dream like this,00:05:38
maybe I will marry to victory, but I have never00:05:41
in my 40 years seen anywhere00:05:46
that potatoes are fried without onions, this is00:05:49
nonsense for me, cards may be a those who do00:05:52
n’t like onions over potatoes,00:05:57
if they almost don’t like beets, it means they don’t00:06:00
eat borscht, but to make borscht without beets,00:06:03
say that there is no more, so it’s impossible, there00:06:05
aren’t00:06:07
people who don’t eat guk, there are only a few of them,00:06:12
well, but objectively, how many00:06:15
people in our universe are there who don’t they eat onions,00:06:19
well, I know one Dima and you and I know00:06:23
the same Dima who is several well,00:06:25
yes, the man is a crafty enemy and he does00:06:29
n’t eat it anywhere00:06:30
borscht in cabbage soup any soup boil potatoes00:06:34
fry with onions for the war meat with onions00:06:36
fire without onions he doesn’t will eat00:06:38
because who has this special case, this is when a00:06:41
person really won’t run away, but when everyone00:06:44
eats soup and then said that like one00:06:47
potato over bezel at Conor’s [ __ ]00:06:49
[ __ ] don’t believe it if you00:06:51
now write that I’m wrong right away I00:06:55
’ll be offended immediately and in general I won’t00:06:58
swear like that you don’t00:07:00
understand anything potatoes like you how you00:07:03
fry potatoes without onions yes this can’t00:07:06
be okay it’s all offensive00:07:10
oil I prefer only regular00:07:13
vegetable oil it should be indecently00:07:16
a lot well for me it’s a lot00:07:19
for 5 cards shindo the oil floats here so00:07:22
decently this is the one this is exactly00:07:25
the case when I tell00:07:27
the cooks you pour a little oil as if00:07:30
you dumped the potatoes to fry and fly00:07:33
a little oil but if these potatoes are fried00:07:36
here with oil you should not be sorry00:07:41
as soon as the frying pan is hot the oil starts00:07:45
smoking00:07:47
throw the potatoes in there, roughly00:07:51
distribute them00:07:53
at random, no way to do it and leave it, don’t00:07:59
touch it, no need to interfere with anything, it’s00:08:02
like any other frying of meat, vegetables,00:08:06
any ingredients, there are rules: you00:08:09
throw the meat or anything into the frying pan,00:08:11
it’s heated up as soon as you start00:08:14
stirring immediately you steal the temperature of00:08:17
the frying pan and your product does not fry, they00:08:19
begin to release moisture from this meat from a00:08:21
liter container, they also begin to serve00:08:23
a little water and it begins to00:08:25
create something for you, so they left it and00:08:27
cut the onion without touching it, and I wanted to tell you that00:08:30
Steve has an honored option Recently I00:08:33
looked at00:08:34
and my friend has a conscience of carp water,00:08:37
but her husband cuts such a scale and here00:08:41
he is from all edges to cut the potatoes,00:08:44
grumbles, cuts to deny until it00:08:46
runs out, by the way, this is the kind of00:08:48
cutting that hunters love, people00:08:53
who live in the village for a long time love it stay in00:08:56
the village this is such a rise of peasant00:08:59
cuts of Soviet aces, it’s very cool,00:09:01
cool, and for some reason00:09:04
many have already forgotten about it, but thank you00:09:06
very much, I00:09:08
remembered00:09:11
everything about it, fill in the record at the request of the client, I00:09:16
like it00:09:18
about the same size as carbon,00:09:28
we’re trying to look there roughly does00:09:31
this00:09:32
exactly like this onion, I get something00:09:35
like this, well, let’s not throw it in for now,00:09:38
we need to fry the potatoes, but00:09:41
nevertheless, the potatoes begin00:09:43
to caramelize, that is, you’ll like it,00:09:45
look, this Russia is00:09:50
golden,00:09:53
turn over00:09:55
the temperature for my aluminum00:09:57
frying pan at full throttle because00:10:00
aluminum doesn’t heat up as much00:10:02
as steel days in time, it’s00:10:04
always very comfortable to fry potatoes in a frying pan,00:10:06
although even now many people probably think00:10:10
that cast iron is good for frying00:10:11
potatoes;00:10:19
says there three minutes00:10:21
here you need to adapt to your stove00:10:24
for someone if this is a very scalding00:10:28
induction for two minutes while you wait it will00:10:30
burn on the cream of that you are all so you00:10:34
should at least once try to00:10:38
fry potatoes on and find a frying pan in a00:10:41
pair of knots suitable for this then you00:10:44
will become00:10:45
your spear your skill will become much higher00:10:49
than it was before that’s all we have here the00:10:53
card the finger is fried by the way I will always00:10:57
salt it somewhere in the middle of them at the very00:11:00
beginning but not at the very end someone00:11:02
says there you know knowledgeable people are00:11:04
literate very cool they say like salt,00:11:07
I’ll add water like that in the potatoes,00:11:10
if you’ve ever fried a card in your life,00:11:13
you know that if you add salt, it won’t00:11:15
give any water, this meat is not fish,00:11:19
it’s very starchy, which, but00:11:22
we already seal it with oil, is already00:11:24
part of it these tanned crusts are00:11:27
what happens to the starch that is00:11:30
in it, the00:11:32
carbohydrate is in it, at00:11:35
temperature it begins to form a00:11:38
crust, we all know very well that in meat before00:11:41
carbohydrates there is sugar, there is starch, but here there is00:11:44
sugar too, just not in the form00:11:47
you are used to pouring it into the sugar bowl and pouring all the00:11:49
carbohydrates they are from Alaska themselves are very00:11:52
characteristic paypal crystal00:11:54
lattice and post binding or tape and00:11:57
so on, that is, for example, we00:12:00
remember that we thicken with00:12:03
flour,00:12:05
thicken with starch, this is all00:12:09
carbohydrate, we thicken with00:12:13
sugar syrup00:12:14
if for example, this jam is also a00:12:17
carbohydrate, we make it on the basis of various, on the00:12:22
basis of various gluten and00:12:24
all kinds of corn, corn starch,00:12:26
there is outrage if cream, for example, you00:12:31
buy a bag in a store that00:12:34
says thickener for cream, it00:12:37
contains starch, that is, you cannot00:12:40
whip it and a 22 percent discount is00:12:43
almost unrealistic you pour in a packet of00:12:45
cream thickener and this starch00:12:48
binds and makes an emulsion; the same thing00:12:51
with all kinds of carbohydrates that00:12:53
are in potatoes, they form00:12:54
a crust and the world is not this crust, we’re all here00:12:58
in general, look, you00:13:01
need to try so it’s a pity that the00:13:06
potatoes have as many ruddy sides as possible00:13:09
if you your potatoes will be white,00:13:11
no matter how cool they are, you00:13:14
understand that the potatoes are not fried,00:13:16
boiled, well, that is, fried should00:13:19
look fried with fried edges and not00:13:22
all white, and00:13:23
there are two things there somewhere, even00:13:26
burnt on the bottom by accident, so00:13:28
try so that you00:13:30
fry it means those people are right who00:13:33
say you need to cut it larger, it00:13:35
will be soft inside on top, it will be00:13:38
crispy, I think that the potatoes should00:13:42
not be very finely fried, but00:13:45
not even medium, closer to fine then00:13:48
contacts when frying in your potatoes according to00:13:52
according to the law of physics, there will be more,00:13:55
well, that is, roughly speaking, one00:13:58
potato, no matter how fried,00:14:01
will have four sides fried00:14:03
correctly, and if these potatoes are cut00:14:07
smaller, then there will be no 12 know 204600:14:12
fried sides, so here you need to decide00:14:15
what you like about this coarsely chopped00:14:18
potato with fried on four sides00:14:20
or was it smaller and was00:14:24
fried for me, now I’m00:14:28
closer to, let’s say, what I would00:14:31
like, look in the frying pan, it means00:14:34
half the way has been passed, I don’t time it,00:14:37
I’m like a person who doesn’t00:14:40
fry potatoes very often and it’s a pity I roughly00:14:42
imagine that I have00:14:46
half the potatoes, you can see that they are white,00:14:49
they are still dense, these ones are fried,00:14:52
they are already ready, I add halfway through the00:14:57
final00:15:00
master-teacher, we look at the00:15:03
sweetheart, we took a little mix the00:15:06
amount of life here, so to speak, extensions,00:15:09
we put on the fried potatoes from not fried00:15:12
because, be that as it may, sometimes the00:15:15
starch starch sticks together and more when00:15:18
fried there, which00:15:20
means now with the onions I don’t forget00:15:24
the fire is full, but I have gas and not00:15:28
anime it and the frying pan further while00:15:31
I’m frying the onions00:15:34
here you need not to waste time look,00:15:39
it’s best to take peppercorns that are not00:15:43
young and don’t forget to00:15:46
stir the peas so that00:15:48
they fry, the potatoes fry everything,00:15:51
again, if the potatoes are coarsely00:15:53
chopped, you have to do what is00:15:56
right to cover them with a lid and keep them00:16:00
under their steam, that is, they are essentially00:16:03
steamed where you close and and you isolate and the00:16:07
potatoes, the water that is released00:16:09
goes back here and the potatoes00:16:12
appear under there is a category of people who00:16:14
love and promote potatoes under the lid,00:16:16
they say like we like00:16:19
this one, boil the cat like this, this is00:16:22
the taste of boiled onions there,00:16:25
boiled potatoes, this is this it’s boiled00:16:28
it’s not fried, don’t confuse00:16:32
the rule, it’s a punishment they pressed on them when it’s over00:16:35
boiled cards and in order for it to00:16:38
fry you and you don’t have to cover it00:16:40
with a lid to prepare large pieces00:16:42
before it’s cooked like that, they’ll burn on you,00:16:45
so you need to choose the optimal00:16:47
cut for so that it is convenient to00:16:49
grab with a fork and so that it is all00:16:52
fried and so that it is cooked,00:16:54
soft inside and so that there are no00:16:56
unnecessary things, which means you00:16:59
can take ground pepper, you can take it already00:17:01
helped, you can take the mill with love, I00:17:03
soar, I always say so, take00:17:05
a few peas pepper, so00:17:08
press them like we do garlic,00:17:12
then you can crush them a little like this,00:17:17
but the most important thing is that it00:17:20
should be coarsely ground, so first of all, it has a00:17:24
completely different aroma, and00:17:28
secondly, it’s time for us to sprinkle it, so we make a00:17:31
rough cut like this, turn it00:17:34
we collect a rash of00:17:37
coarsely ground black pepper on the potatoes,00:17:42
which causes a person00:17:44
to salivate, of course, the crust on the00:17:47
potatoes, look how it sounds like a knife,00:17:51
you can see the scraping, the clink of metal,00:17:55
this is what you need,00:17:57
so the potatoes are fried, I now have00:18:00
another little surprise, a surprise, this is00:18:02
not like you Do you think it’s00:18:04
some kind of the first cash registers or00:18:07
something like that in my case I didn’t00:18:10
find the sprat it’s a khomsa a khomsa without a head this is the00:18:14
Black Sea end delicious super00:18:17
cool wonderful cool yes the00:18:20
potatoes are ready I’ll be cut up now at the end I’ll00:18:23
have time to do all this I need to00:18:30
do that’s what it means add salt00:18:34
to taste, whatever you like, if00:18:37
you use salted fish, don’t add too much00:18:39
and00:18:40
then a00:18:42
small piece of butter for00:18:45
taste for taste00:18:48
while it melts just if they tell you00:18:53
about crispy potatoes and then add00:18:57
butter, don’t be fools when00:19:01
we add potatoes butter we can't00:19:03
talk about any kind of crispy crust it can't for the life of us let's00:19:11
say00:19:13
it goes away it cools down to rest it00:19:16
calls it in different ways00:19:18
during this time00:19:22
you need to00:19:24
tear the khomsa apart00:19:26
what we do with a small knife we remove the00:19:30
abdominal part then we turn it towards ourselves and00:19:33
press it like00:19:35
this we press and00:19:38
from here we take out the ridge we all got the00:19:43
Homs fillet and00:19:46
put it on a plate Alice Dash but you00:19:50
also love potatoes00:19:52
Alice loves just any00:19:56
tasty food because it’s always tasty with us00:19:59
in general while you have the potatoes resting we00:20:04
quickly cleaned the singers00:20:07
now carefully cut the green onion00:20:11
cut green onion and sprinkle the sparrow00:20:15
here it is,00:20:17
people's happiness if the00:20:22
onion is not enough for the singer,00:20:25
I wanted to say that you can00:20:28
always send it00:20:30
potatoes,00:20:32
well, that's all when we have mixed the00:20:35
butter when the potatoes are completely00:20:38
ready when the00:20:41
aroma is simply amazing00:20:45
for those who want it can be added to00:20:48
frying time bay leaf I do this occasionally I00:20:51
sometimes want to I don’t always00:20:54
use only one recipe I always00:20:58
add something when I want I also at the00:21:01
end crushed clove of garlic in the00:21:03
very end you throw in the butter and00:21:05
stir it up it also turns out very00:21:07
tasty if you like it put it on00:21:10
plates why put it on plates put it in a frying pan,00:21:14
go from there with a fork, this recipe was created for this, you00:21:17
can also drain the plates if you00:21:19
want glamor, you can cut it00:21:21
with dill, you can follow it with parsley,00:21:24
you can add celery, cilantro, whoever loves it, but the00:21:28
most important thing is00:21:34
delicious cooked potatoes and00:21:40
most importantly with onions Well, the onion00:21:50
emphasizes the taste of the potato memory and the00:21:54
skewer from here, just like00:21:56
that, once you take it out,00:22:01
you taste it00:22:07
[music]00:22:09
this is really on earth, dear friends,00:22:12
when absolutely gorgeous potatoes00:22:16
with the freshest aromatic00:22:19
spicy salting, I have a spicy salted00:22:21
skewer00:22:23
deceived this Khomsa00:22:27
all together it creates just gorgeous00:22:31
unique00:22:34
dish incomparable to any stupid buckwheat00:22:38
I myself don’t drink every time00:22:41
I talked about it often I’ll tell ours00:22:43
anyway in the comments write00:22:46
Vasily nose beauty red eyes yes I don’t00:22:48
drink and friends I don’t drink alcohol at all and00:22:51
who drinks I even I don’t support the new one, but00:22:56
this whole situation is hinting at the fact00:22:58
that naked, pour a glass and drink, and00:23:02
especially since if you haven’t00:23:05
worked up a pleasant appetite tomorrow, dear00:23:07
friends, and remember,00:23:10
cook deliciously byeDescription:
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