No. 105 Tajik pilaf in a cauldron of wild goose meat. Recipe for pilaf in a cauldron step by step.
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How to cook Tajik pilaf in a cauldron of wild goose? This is exactly what we will talk about.
Good day, gentlemen hunters, your wives and children. The hunters hunt, the wives cook, and the children eat. Here we are with a friend... Get in the frame, Ali. My friend and comrade is Alisher. He came to visit me. We went goose hunting. We got quite a lot of goose. And we decided to make a video and show you how Alisher cooks. And, in particular, we will prepare pilaf from wild goose meat, we will prepare the goose itself in an Afghan cauldron, and we will prepare foie gras from the liver of a wild goose. Good time of day. Well, these are the ingredients we will use. For pilaf, we will naturally need goose meat, rice, a little onion, necessarily a lot of carrots, garlic and an apple, one will be enough. So, the oil is for foie gras. Beer-to wet the neck. And the mood to be good. It's already good, after a successful hunt. And to support him. Okay, first things first. Alisher will tell you about what kind of rice is needed for cooking pilaf, here, by the way, is a chip, why you need this apple. Well, for more information, see below. I will divide this video into 3 parts. One will be about cooking pilaf in a cauldron, the second-cooking foie gras and the third-cooking a whole wild goose in an Afghan cauldron. So as not to mix these three dishes in one movie. Let's get started, shall we? Let's get started.
Tajik wild goose pilaf in a cauldron.
So, Alisher, come on, tell me how to cut carrots? I'll show you right away, in practice. Immediately cut the carrots at an angle. Everyone cuts it differently. The main thing is to cut it not thick and not thin. It is necessary to cut it considering that during cooking it will decrease. If finely chopped, it will almost disappear. If you cut it too large, it will not cook properly. Well, as far as I understand, I have been eating your pilaf for a good ten years, in your performance, in pilaf, probably the most delicious thing is carrots. It is simply a masterpiece. And not only I, in principle, adore it. Everyone always chooses, the main thing is to get more carrots. Yes, it is sweet and very tasty. You probably also cut carrots more than once, and everyone cuts in their own way. After so much practice, I have formed the opinion that it should be cut just like this. It should be about this size. Ine is too thin and not thick, like this. Cut all the carrots. Pilaf should start cooking so that all the ingredients are ready. because when you start to think that you will have time to do everything, then something will either burn or not finish cooking, or overcook. At some stage, it will fail. And then there will be one phrase that something went wrong. And this is already a grape chacha can not be fixed. Even she won't fix it later. Of course, you need to gain a little experience. I do not recommend using any graters. They are usually chopped finely, whatever is good. For so many years, I was convinced of this. But when you cut it with a knife, the carrot is completely different. This is inexplicable, but a fact. Grater, they are in any case, finely chopped. Carrots, for some reason, after grating, not from under the knife, it begins to either turn into porridge, somehow let a lot of juice. There must be some explanation. I tried many times, but it didn't work, so I came to the conclusion that I still need to cut with a knife. Moreover, when you have already cut several tons, probably, of this carrot, it will be easy. During the time cooked pilaf is not enough. Tons of rice, probably. In order to understand the proportions, you need to understand that for one kilogram of rice, you should use a kilogram of carrots, and, accordingly, a kilogram of meat. All one to one. Just don't need too many onions. Some people also put a kilogram, but this should not be done, because then the pilaf turns into porridge. Onions are enough for 2-3 heads per kilogram of rice and will be quite enough. Onions, in general, to be honest, make pilaf soft. If it is not fried, it will also be porridge, not pilaf. There is a reason for this porridge-like pilaf. If the onion is not cooked, then it lets the juice and the rice absorbs it. So, with vegetables and proportions figured out. Onions can be fried both before and after the meat. Well, you can tell us about this later in the cooking process, when we warm up the cauldron and the oil. Preheat the cauldron. First of all, we warm up the cauldron, because if it is not well warmed up, then everything will stick to it and burn. If the cauldron is heated well, then nothing will stick to it and so on. Heat the cauldron-this is the first.
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