Plov - the dish is not very demanding to the meat.
Pilaf can be prepared from virtually all - lamb, beef, poultry, and meat that has something you will not name.
Pilaf does not necessarily take the meat from young animals. It should be borne in mind that the traditional Central Asian recipes are designed for meat from mature animals. A lamb, veal and the young bird require special consideration in the preparation; pilaf in the meat obtained peregotovlennym - dry and crumbling on the fibers and tasteless.
Pilaf does not require the best cuts - tenderloin or loin. On the contrary, it should have a fair knowledge and experience, so as not to spoil the meat in a cauldron, which is delightful in shashlik or Grilled. But also very much a soup meat is not worth taking. If the meat gives a strong broth from which the lip stick, it is not suitable for pilaf.


Therefore well suited flesh off the back foot, blade section. For flavor and aroma to the flesh, you can add one or two or a little shank ribs. However, if the back leg away with the bone, this is enough.
In most traditional recipes of meat is first fried and then water is added and it is boiled or stewed. It is from these two process steps depends on the final taste of the meat and how it will affect the risotto as a whole.


For some types of meat pilaf fried large pieces and cut into small pieces have when filing and other meat cut into pieces of 20-30 grams, or even smaller. Some cooks fry the meat first, then add the onion. Other Cook first fried onion, and only then add the meat.


Let us consider three options:
1 browning meat in large pieces,
2 browning meat in small pieces, followed by the addition of onion
3 frying onion first, and then the meat in small pieces.
We will follow the change in lean mass and to assess its impact on zirvak.

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In all three experiments used 600 grams of meat and 200 grams of butter. This ratio is used in traditional recipes and it is quite reasonable: the oil should be sufficient to cover all the meat or to ensure maximum contact with the surface of the meat. It is desirable that heat is transferred first to the oil, and the oil has passed from the meat. After heating under vigorous proved some parts may be too hot, and the oil temperature as it aligns and creates a thermal inertia - frying process becomes more manageable.
During the experiment, you will understand why the cauldron was used, covered with white enamel.


Of course, the process of roasting the meat is very heavily dependent on the oil temperature. The meat is too hot environment immediately begins to char. Heat simply does not have time to penetrate deep into pieces, resulting in a piece of meat is still wet and the blood, and the outside is already black. But the grilled meat is the most attractive fragrance when its surface temperature is about 150C, and it acquires a color, as in the photo.
Therefore the correct, reasonable choice of heating oil - 180 ° C, maximum - 200 ° C, or, in other words, just over the oil gone light, bright smoke.

But when the meat is composed primarily of water, falls into the cauldron with the oil temperature falls sharply. Therefore, at this stage it is important to have a supply of heat. In any case, the temperature drops in proportion to the amount of meat, so the easiest way out - not to overload the cauldron and begin to cook over medium heat.
But what are the results of the experience?
Meat large pieces fried at an oil temperature of 180 ° C lost approximately 10% of its weight. Was 600 grams, 534 grams left.
Meat in small pieces, fried at the same temperature, it lost about 40% weight percent. There are only 372 grams of meat. 228 grams of meat juice was allocated to oil and ... where did he go?

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The oil remaining after the roasting of meat portions, transparent, moisture is not there. All that remains of the meat juice - is a deposit in the cauldron, which may not be noticed during the actual preparation of pilaf. But this carbon, if it does not scrape off the bottom and give it to dissolve in water will cause sticking at the final stage. Moreover, the next time this Prigara stick or rice or potatoes or other foods containing starch and here - all in a cauldron starts to be burnt.
If the pre cauldron fry sliced onions, the oil temperature falls to 150C. Above it heats only when the onion will remain moisture and it will turn black. Therefore, in the third experiment, meat fried in oil heated to 150C.


On roasting it took a little longer, but the meat has lost only 24% of the weight, which decreased to 456 grams, and the cauldron after roasting was clean. Of course, the juice of the meat is still out, but since it is not in the cauldron, it means that he is settled on the meat - hence the meat retains its maximum flavor.


Further, in all three experiments, the meat was added 400 ml of water, lowering the temperature imitated by adding water real vegetables zirvak. Meat was cooked in boiling water for 40 minutes.
After that, the meat into large chunks still lost 30% of their initial weight - there is only 356 grams.


Visual assessment zirvak shows that the oil will stain moderately, and give a clear broth, and has a beautiful golden color, which significantly affect the color of the rice.


Meat, fried small pieces at high temperature (simulated frying meat to onion) lost during boiling slightly - about 4%, it remained 346 grams.

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Visual assessment zirvak showed that fat has become more - it is heated with oil, remained on the meat.
Bouillon turned opaque, brown. If more and fry the onion as much, then the oil will acquire a similar color and as a result of rice purchased by a dark red hue.


Meat, fried small pieces at low temperature (imitation meat after frying onion) during boiling lost about 20% of the original weight, it remained 344 grams.


Oil in zirvak increased slightly, oil color has not changed, and the broth turned bright yellow, moderately transparent. If real pilaf fry the onion to the second degree, the figure will get a beautiful golden hue.
As can be seen, decoction meat zirvak equalizes weight loss, regardless of the way the initial frying.
But it is a way of roasting greatly affects the changes zirvak properties.
Finely chopped meat increases the area of contact between the meat and butter, roasting temperature increase accelerates the yield of meat juices.
Bow after roasting meat will not allow to fry the onions until the second or third degree without undue overcooking meat, so pilaf attractive taste properly fried onions will be felt to a lesser extent.
It is possible that decoction at temperatures below 100 ° C without boiling, would better to keep the weight of meat, but less meat juices will go into zirvak, the less meat taste will be felt in the rice.

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