Простой рецепт плова! Невероятный, праздничный, азербайджанский, очень красивый и вкусный! Сталик
134.1 هزار بار بازدید -
3 سال پیش
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- Is it pilaf?- Yes,
- Is it pilaf?
- Yes, it's pilaf!
- And where is the meat, where are the carrots?
- Millions of people, entire countries and large gastronomic regions of the world have no idea that someone considers these ingredients to be obligatory for pilaf.
- What, then, is the main thing in pilaf?
- Rice, water and oil.
- Then what is the difference between steep, crumbly porridge and pilaf?
- In our taste sensations.
- Where is the border between ordinary boiled rice and pilaf?
- In relation to the process of preparation and consumption. In relation to the dish itself.
Have you seen people thankful with porridge? Not fried chicken, not watermelon, not even a bottle of cognac, but porridge? But they thank pilaf. They invite you to pilaf as to a holiday.
For example, the thinnest, most fragrant, most delicate, most festive pilaf begins with boiling milk. Milk is salted because rice will be cooked in milk.
And also water is usually added to milk for cooking rice. This is not done out of greed, but so that the milk does not run away and burn.
Have you seen how rice for pilaf is washed? Carefully, carefully, this is how the mother bathes her newborn children! Rice is washed so as not to break a single grain of rice. This will be pilaf, not porridge!
- Rice in the pot, you say? And where is the cauldron? Real pilaf - only in a cauldron!
- Do not worry. I have a copper, conical cauldron, traditional for Azerbaijan. And you?
There has always been copper in these parts, and the cone shape retains heat better - that's the whole reason. And pilaf in Iran or Azerbaijan has been cooked in such vessels since ancient times because there were simply no other pots.
And then modern pans appeared, but copper ones became a rarity, precious antiquity. But pilaf, pilaf! People believed that the best pilaf would come out only in an old saucepan, in a copper cauldron - then it would turn out exactly the same as it was with my mother, like with my grandmother.
- Try, you say? Why try there! After all, it is clear how long the rice should be cooked - set the timer, and go about your business!
- This particular rice will cook in ten minutes if boiled in water, but it can be boiled in milk for a minute or two longer. And you know what? I don’t want to leave the saucepan with rice, I have to stir it and watch it, be happy as it swells and is not even going to break or crack. And I have nothing more important to do now!
Now the rice must be thrown into a colander and allowed to drain off the milk. Sometimes milk turns into liquid jelly, which strives to envelop every rice with its sticky essence. This happens when the rice is weak, or when it is poorly soaked and washed, or when trying to save on the amount of milk. If things went so unsuccessfully, then the rice should be doused with hot water, and at least the water should not be spared - let it wash the jelly from the rice.
- What, again a saucepan? Was it impossible in the cauldron?
- It was possible in a cauldron, but only in a cauldron I have already cooked a hundred times, and today I am interested in checking a ceramic pot.
You can transfer rice, for example, with an ordinary porcelain saucer, if there is no good, smooth slotted spoon. Metal, with sharp edges, can injure rice. It will be a shame even if a few grains break. It's pilaf, it's not porridge!
It is necessary to collect the rice in a slide so that it does not lean against the sides of the pan - suddenly it burns on them, burns?
Therefore, it is not necessary to tamp it, let it lie as if it were lying down - it is easier for the steam to come out, so it is more convenient for the rice to breathe.
It's time to add bright, festive colors. Honey and oil are responsible for the yellow color, for the warm, satisfying, sunny taste. The oil that we put on the bottom of the cauldron is not enough. But this oil, which we dip into the depression on the top of the rice mountain, is enough to soak the rice itself, this oil and turn it into pilaf. The moisture has evaporated from the rice, now is the time for butter and honey to take its place.
- Why honey? Do we cook sweets? Why sweetness in pilaf?
- Because we are preparing a festive pilaf, very tasty pilaf, very aromatic. Such that people would eat and ask for more.
Don't worry - it won't be overly sweet. After all, the rice itself is, in fact, sweet. And this honey spoon only slightly accentuates this property. We salted the milk, and how much we salted it, when the rice was cooked, and there is a lot of rice, just one spoonful of honey will not take the taste of pilaf to the sweet side, but will add another, barely perceptible note to the flavor accord, making the aroma mysterious.
Oh, okay, I'll tell you my most important secret. I also add a spoonful of sugar to the Uzbek pilaf, when I make carrots. Don't tell anyone! If you don’t tell, then no one will guess why this pilaf is so delicious.
You can buy my autographed books here: stalic.ru
- Yes, it's pilaf!
- And where is the meat, where are the carrots?
- Millions of people, entire countries and large gastronomic regions of the world have no idea that someone considers these ingredients to be obligatory for pilaf.
- What, then, is the main thing in pilaf?
- Rice, water and oil.
- Then what is the difference between steep, crumbly porridge and pilaf?
- In our taste sensations.
- Where is the border between ordinary boiled rice and pilaf?
- In relation to the process of preparation and consumption. In relation to the dish itself.
Have you seen people thankful with porridge? Not fried chicken, not watermelon, not even a bottle of cognac, but porridge? But they thank pilaf. They invite you to pilaf as to a holiday.
For example, the thinnest, most fragrant, most delicate, most festive pilaf begins with boiling milk. Milk is salted because rice will be cooked in milk.
And also water is usually added to milk for cooking rice. This is not done out of greed, but so that the milk does not run away and burn.
Have you seen how rice for pilaf is washed? Carefully, carefully, this is how the mother bathes her newborn children! Rice is washed so as not to break a single grain of rice. This will be pilaf, not porridge!
- Rice in the pot, you say? And where is the cauldron? Real pilaf - only in a cauldron!
- Do not worry. I have a copper, conical cauldron, traditional for Azerbaijan. And you?
There has always been copper in these parts, and the cone shape retains heat better - that's the whole reason. And pilaf in Iran or Azerbaijan has been cooked in such vessels since ancient times because there were simply no other pots.
And then modern pans appeared, but copper ones became a rarity, precious antiquity. But pilaf, pilaf! People believed that the best pilaf would come out only in an old saucepan, in a copper cauldron - then it would turn out exactly the same as it was with my mother, like with my grandmother.
- Try, you say? Why try there! After all, it is clear how long the rice should be cooked - set the timer, and go about your business!
- This particular rice will cook in ten minutes if boiled in water, but it can be boiled in milk for a minute or two longer. And you know what? I don’t want to leave the saucepan with rice, I have to stir it and watch it, be happy as it swells and is not even going to break or crack. And I have nothing more important to do now!
Now the rice must be thrown into a colander and allowed to drain off the milk. Sometimes milk turns into liquid jelly, which strives to envelop every rice with its sticky essence. This happens when the rice is weak, or when it is poorly soaked and washed, or when trying to save on the amount of milk. If things went so unsuccessfully, then the rice should be doused with hot water, and at least the water should not be spared - let it wash the jelly from the rice.
- What, again a saucepan? Was it impossible in the cauldron?
- It was possible in a cauldron, but only in a cauldron I have already cooked a hundred times, and today I am interested in checking a ceramic pot.
You can transfer rice, for example, with an ordinary porcelain saucer, if there is no good, smooth slotted spoon. Metal, with sharp edges, can injure rice. It will be a shame even if a few grains break. It's pilaf, it's not porridge!
It is necessary to collect the rice in a slide so that it does not lean against the sides of the pan - suddenly it burns on them, burns?
Therefore, it is not necessary to tamp it, let it lie as if it were lying down - it is easier for the steam to come out, so it is more convenient for the rice to breathe.
It's time to add bright, festive colors. Honey and oil are responsible for the yellow color, for the warm, satisfying, sunny taste. The oil that we put on the bottom of the cauldron is not enough. But this oil, which we dip into the depression on the top of the rice mountain, is enough to soak the rice itself, this oil and turn it into pilaf. The moisture has evaporated from the rice, now is the time for butter and honey to take its place.
- Why honey? Do we cook sweets? Why sweetness in pilaf?
- Because we are preparing a festive pilaf, very tasty pilaf, very aromatic. Such that people would eat and ask for more.
Don't worry - it won't be overly sweet. After all, the rice itself is, in fact, sweet. And this honey spoon only slightly accentuates this property. We salted the milk, and how much we salted it, when the rice was cooked, and there is a lot of rice, just one spoonful of honey will not take the taste of pilaf to the sweet side, but will add another, barely perceptible note to the flavor accord, making the aroma mysterious.
Oh, okay, I'll tell you my most important secret. I also add a spoonful of sugar to the Uzbek pilaf, when I make carrots. Don't tell anyone! If you don’t tell, then no one will guess why this pilaf is so delicious.
You can buy my autographed books here: stalic.ru
3 سال پیش
در تاریخ 1400/09/01 منتشر شده
است.
134,194
بـار بازدید شده