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Helpful information

culinary tips. Meat, Poultry

Meat, poultry Culinary experts value meat of young animals most of all. It is easy to distinguish: the meat of animals under the age of 6 weeks has a color from light pink to light red and a dense white internal fat; young animals (up to 2 years old) - light red with almost white fat; meat of adult cattle (from 2 to 5 years) - sleepy, tender, red, old cattle - [...]

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Helpful information

culinary tips. A fish

Fish Fish can be kept fresh for several days and without a refrigerator, if it is covered with seaweed, fresh nettle, garlic, wild garlic and placed in a cool place. There is also such a method: fish are cleaned, gutted, wiped dry, especially inside, wrapped in blotting paper, pre-saturated with salt and dried, and each carcass is wrapped in a dry rag. Finally, they resort to [...]

Categories
Russian cuisine

Recipes Dagestani dishes

Dagestan cuisine recipes 1. Burchak-shurpa Pour beef with cold water and bring to a boil over high heat, remove foam, reduce heat, put beans and cook at low boil. When the meat and beans are tender, add the diced potatoes. 12-15 minutes before the end of the heat treatment, lay the noodles, and 10 minutes later add spices and sautéed tomato puree. […]

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Russian cuisine

Recipes Buryat dishes

Recipes of Buryat cuisine 1. Shulep (noodle soup in Buryat style) Lamb brisket is chopped into pieces weighing 30–40 g, poured with cold water and boiled over low heat until half cooked. Then put carrots, parsley, onions and continue cooking. The prepared unleavened dough is rolled into a layer, the noodles are cut, boiled until half cooked, strained and in this form introduced into the broth for 10 [...]

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Russian cuisine

Recipes dishes of the Bashkir

Recipes for Bashkir cuisine 1. Bashkir-style meat assortment Boiled meat products, sausage and chicken pulp are cut into thin slices, placed on a plate, decorated with cold vegetable garnish and mayonnaise sauce is served separately. Beef 40, liver 30, tongue 40, chicken 60, Bashkir sausage 25; for a vegetable side dish: 40 carrots, 30 pickled cucumbers, 30 potatoes, 30 mayonnaise sauce. 2. Bashkir appetizer Boiled beef [...]

Categories
Russian cuisine

About Buryat kitchen

Buryat cuisine Buryats are born cattle breeders, which determined the characteristics of their nutrition. In winter, beet and horse meat predominate in the Buryat diet, and in summer - lamb. Pork is used to a slightly lesser extent. Hunting and fishing provide local cooks with game and valuable fish (whitefish, taimen, the famous Baikal omul). Meat carcasses are usually [...]

Categories
Russian cuisine

About Bashkir kitchen

Bashkir cuisine Bashkir dishes are high in calories and nutritious. The initial products of Bashkir cuisine are meat, flour, cereals, milk, eggs, potatoes. Of the meat products, lamb, young horsemeat, beef, and poultry (chickens, ducks, geese) are most often used. Bashkirs do not eat pork. The meat is cooked mainly in boiled, stewed and stuffed form. It should be noted such a feature of Bashkir cuisine: many dishes [...]

Categories
Estonian cuisine

Meat dishes.

5. Pork legs in jelly Chop the pork legs in half and cook with the addition of salt, onions, carrots, parsley and celery. At the end of cooking, add bay leaves. The boiled legs are put in a mold, poured with broth and placed in a cool place to solidify. Pork legs 1100, carrots 25, onions 25, parsley 15, celery 15, bay leaves 0,3, pepper 0,5, salt. […]

Categories
Turkmenskaya kitchen

Kokmach, Chekdirme Salads. Barbecue

1. Stuffed liver. The liver is cut lengthwise along the entire length, part of the pulp is cut out, the resulting groove is filled with minced meat, and the edges are sewn with twine. To prepare the minced meat, viscous buckwheat porridge is cooked, passivated onions, carrots, steamed and chopped liver, salt, pepper and lezon are added. Stuffed liver is poured with sauce and stewed until cooked. When serving, the liver is watered with a sauce in which [...]

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Armenian cuisine

Meat dishes.

36. Karei khorovats (shashlik) The pulp of fatty lamb is cut into 4 cm thick pieces, sprinkled with pepper, salt, finely chopped onion, citric acid, brandy or vodka, dried herbs are added and put in a cold place for 6–7 hours for pickling. Marinated pieces of meat are strung on a skewer so that they alternate with pieces of fat tail fat, and fried on the grill, periodically turning the skewer, [...]