Another video about the theory of cauldron in the new season - management of live fire

First of all, I remind you: today, September 8, 16:30, All-Russian Exhibition Center, 75th pavilion, the main stage of AST Publishing House - the presentation of my new book on the kitchen of Morocco!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

Dumlama - the dish is very simple. There are few people who will not succeed or will turn out badly and tastelessly.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

And here is a video - look, you will not regret!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

Yes, and to the set of products dumlyam uncritical. These are the products that are prepared for those in the Duma.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

You can take the simplest set of vegetables and almost any meat. You will laugh, but even fatty fat for this Central Asian dish is optional - you can cook it in vegetable oil.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

And if there are no fresh tomatoes, then you can take the canned ones, or you can replace them with a pair of tablespoons of tomato paste, or even skip this ingredient - it will work out anyway!
Because I think it is not a set of products, not a fixed and patented recipe, but a technology, which I propose to learn.But first of all, let's use the example of this dish to learn how to regulate the fire under the cauldron.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

What kind of firewood do you usually harvest? Birch? Or oak and even beech?
Well, cool, cool, well done!
Yes, only under the Kazan all this steepness is not always appropriate.
The fact is that the better the wood, the longer they burn. It is good, if, for example, to heat a stove. And if in a cauldron to fry?
It is appropriate to think here: well, now we will make a hot fire, a bad thing is not tricky, but how to stop it when the products are already on fire? After all, most products are fried much faster than burned birch logs.
Therefore, in order to fry the lamb quite a few pine chocks. They burn intensely highlighting the heat, burn quickly - this is exactly what we need!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

Look, fry meat to black and dry absolutely not necessary, it is enough if you just smell the fried meat. Salt and pepper!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

What to do if the meat is harsh and asks to be cooked a little longer?
And for this there is a second stage - stewing in onion juice.
Dip onions, cover them with meat. Cover the cauldron lid.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

See how it is with fire? This is what you need.After all, a capped cauldron loses substantially less heat, and now it’s useless to accelerate the temperature in a cauldron. It is enough just to keep it for a certain period of time - the older the cattle and the harder the meat, the longer.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

And the most important thing is that the onions during this time should not burn, but only select their juice. The more onion juice, the longer the meat stewed under the lid, the more tender and fragrant it will turn out!
But even if the fire is not very high, you still need to listen to the cauldron, how it squeals, what smells from under the lid - does it burn?
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

Well, and when the lid was removed, the bright, but brief fire from the pine chocks must be made again!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

After all, a carrot should be dropped into the cauldron, and not a few carrots, but 700 grams! A cold product requires heat to heat and fry. Yes, we are roasting in a cauldron for the second time! We first fried the meat, then stewed it with onions, and now we roast the carrots and try to get the flavor of the fried onions.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

But do not rush to maintain a hot fire, let it gradually subside, because the carrot is about to be ready, it has already lost some of its color and has become soft, and from the cauldron it has clearly smelled ... pilov! After all, Zira was added, and in general, while everything is very similar to pilau, let the carrots be cut into ovals, diagonally, and not in cubes.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

When the firewood, on which the carrots were roasted, burns down almost completely throw one or two birch logs under the cauldron - let them inflame!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

We add tomatoes in a cauldron, but frying them for a long time and at high temperature is useless. A couple of times prevented, and that's all! It is rather a quenching at a rather high temperature and with the lid open.
Let some sourness remain - otherwise why are there tomatoes in the dish? For color?
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

For color, it is better to add paprika and stir it so that each paprika piece is dipped in oil.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

Meanwhile, under the cauldron, add one or two pine chocks, because now you need to pour water into the cauldron.
These pine chocks should be enough for the water to boil.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

Let us drop into the cauldron the ingredients that give flavor: garlic, necessarily whole, without cracks, paprika, apple or quince - depending on the season. Cook!
The longer we cook, the clearer and richer the sauce is, the better. But in all things it is good to know when to stop - how not to digest and turn meat into rags!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

Now one and a half kilograms of potatoes, a few sprigs of basil and potatoes, how to salt.
Do not be afraid to oversalt, because until now we have salted and pepper only meat.And the extra salt from the potatoes will be washed off - after all, now we will close the lid and leave the potatoes to be steamed. Water will condense on the potatoes, and that water will wash away all the excess salt into the sauce, which we have not yet salted. The aromas of sauce and basil should soak the potatoes, make it not just well cooked, but also very, very tasty.
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

Let that birch log smolder for an hour and a half - the longer a potato is steamed, the tastier it becomes!
It is no longer necessary to add fuel, even if only embers remain under the cauldron, this will be quite enough for what follows in the cauldron!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

What we cooked is called dumlama with potatoes. You can replace potatoes with any other vegetables and even fruits, cook it with quince or stuffed eggplants, you can show your imagination as you like!
Another video about the theory of a cauldron in the new season - live cauldron control of a cauldron so that, fire, cauldron, you can, carrots, this, longer, right, now, it will, think, be, very, potatoes, well, just, pine, should , let be

The main thing is to keep the technology. The main thing is to learn how to fry, how to stew, how to boil over low heat, so that it can barely gurgle and steam properly. Kazan can do all this for five plus! In European cuisine for this dish would apply and the pan, and a saucepan and, perhaps, even a saucepan or oven.A cauldron and a small bundle of firewood will cope with these tasks in the open field and in the stationary hearth, built at the cottage. The main thing is to breathe fire. After all, what is the secret of dishes cooked on live fire? Think you smell firewood? No, the smoke from the wood in the cauldron should not fall, otherwise you need to do something with the fire. The case is in a wide range of temperatures that can be obtained in a cauldron, if properly managed fire.
Therefore, if Dumlama turned out for you - safely move on, because you have already learned the basic methods of cooking in a cauldron, you have passed the exam!
According to the book "KAZAN, culinary tutorial", won the main prize in the world competition of cookbooks in China in 2015 year.

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