PLOV's efforts ...

[PLOV's efforts]

PLOV's efforts

So, pilaf.

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There are a lot of recipes for preparing this wonderful dish. All sorts of subtleties and tricks, as well as all kinds of gadgets, each individual swimmer has a lot of uncountable. But the basic cooking process, in principle, remains unchanged.
So we will adhere, so to speak, to the classic cooking scheme. And in the course of the story, touch on various subtleties that can change the taste and color, for example, a ready-made miracle delicacy, even, and not just food.

Part I Dishes and all that, without which nothing. ...

Cooking over an open fire. In a real cast-iron cauldron. For everything else is from the evil one. I mean the dishes. On the stove, believe me, gas or electric can be cooked no worse. BUT!!! I'm not just sure of one thing, but ... in general - KAZAN.
Yes, in principle, you can cook in a saucepan, and even in a baking sheet ..., but a cauldron is a cauldron. And the main thing in the cauldron is perhaps two things. The form. And the material. It is most preferable in the form of a bowl with a spherical bottom and made of cast iron, which of all the iron is most suitable for bringing the cauldron to life.
Here he is. Cast iron, a real cauldron. Not old, of course, but what has grown, as they say, has grown. The cauldron can be installed on a stove, so to speak, or a taganok - whatever is more convenient and familiar to you, or it can be stationary.

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You will also need a slotted spoon and spoon ... to stir and taste. There are separate images of them, spoons and skimmers ..., in general, the only remark is that the handle of the skimmer should be made long and comfortable.
During the cooking process, you will need hot and even, I'm not afraid to notice, boiled water. Whoever has the opportunity, put on a samovar right away. Let everything be for real. With the smoke and taste of the holiday.

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First of all, we heat the cauldron. Because, alas, you can't cook pilaf in a cold cauldron.
Since the cauldron has not been used for some time, then, firstly, we will rinse it with clean and warm water, and then wipe it with a clean cloth ... and no !!! No detergents required. Throw in it a few pieces of fat tail fat and lightly sink them. Stir constantly. Let it oil.
Then these greaves, which will turn out to be thrown away, and pour out the melted fat. And the cauldron can be wiped again. But slightly. Generally speaking, a cauldron, the older, the more valuable. Because, as it was correctly noted, it preserves, the cauldron inside itself all those holidays and good mood that food (namely FOOD !!!, and not some kind of food ...) cooked in it brought.
If there is no fat tail, then cut off several pieces of fat from the prepared meat and replace the fat tail with them.
But this is optional. You don't need to get scared. Although…, you have to intrigue the guests with something. But among them there will certainly be those who have no idea about cooking pilaf in a cauldron, but on fire. So be bold - introduce intrigue and color the process. After all, the cooking process only turns into a Holiday when there is a decent company. This may even be more important than the result.

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Part II Basis for Zirvak

Zirvak is what rice will be cooked in later. In other words, it is the basis of pilaf. And this foundation may have several bases.
BUT ... in order.
It is generally accepted in some circles that the most classic pilaf should be cooked with fat tail fat (or fat?). Just take into account that then you get a rather "heavy" dish. Still, mutton fat, there is mutton fat.
Let's see how to cook fat tail fat for the further creation of pilaf?
We cut the fat tail. Not large. But you don't need to be too small. These are the pieces.

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And we put it in a red-hot cauldron. Stir constantly so as not to burn, melt. And we provide our beloved jizu.Greaves, that is, which we put on a plate and sprinkle with an onion. What for?

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And you can use it in different ways. BUT!!! there is only one principle. They need to have a bite of the first glass, in honor of the beginning of the great Food !!! No other way. Otherwise, what holiday?
And this very first glass, which is drunk in the process, is drunk at this very moment. Yes, bread, if there is no cake, it is better to take Borodinsky and get warmer ...
That's all, if they decided to take fat tail fat as a basis.

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For "lighter" you need to use vegetable oil. The oil is selected on the basis of its thermal stability. The process of making zirvak is rather short and it is important that it does not burn out - it burns. You can use sunflower and even corn or even sesame seeds if you want and can. But even more heat-resistant is cotton. Although it is somewhat specific. Olive is better not. It starts to "burn out" faster.
I prefer an authentic product. Which is what I advise you.

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This is how we pour the oil into the cauldron. This amount is about two kilograms of rice. From the calculation of about one hundred and fifty grams of oil per kilogram, as it was said, rice, proceed.

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When the oil is hot, a slight smoke appears. Throw in a pinch of salt to make sure the food is ready. This will be the reaction. In principle, we can stop at this. And start cooking pilaf.

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But! I will tell you about three baubles that are often used in the process.
Fenichka the first
Well-known.
Throw the onion cut in half into hot oil. And fry it until black. Onions will soften the oil, and remove excess carcinogens with odors.

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Fenichka the second
Throw a piece of bread into the cauldron. It doesn't really matter what, but I throw black. You can also, for example, "Rizhsky". And fry it. Quite intense, as they say.
Here's to such a "black" state. Then, no matter how it was sinful, you have to throw it away.

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Fenichka the third
We must take the apple. Green and sour. And, again, I can't fry it at the very least. The apple will give the oil a flavor and soften the taste.

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There are amateurs, at this stage, walnuts, for example, are thrown into butter. To give the oil some additional nuances and sensations of taste and smell. Experiment. But, nevertheless, without fanaticism.
Finally, you can add some fat tail fat to the butter. Fry it in oil and then remove. It will be a kind of compromise. And zirvak will not be so heavy and the taste of lamb fat will be present.

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What I talked about also serves as a kind of indicator of the readiness of the oil for the further process.
That, perhaps, is all for the first stage.

[Part III Cooking zirvak]

Part III Cooking zirvak

Onion.
It is best, of course, to take white, Uzbek. BUT!!! Not salad, but the one for cooking.
But ours, to which they are accustomed, is quite suitable for itself.
And you need garlic too. There will be a separate conversation about him. In my time.

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The onion must first be chopped. Semi-rings or rings does not make much difference. Only it is not worth thinning. Three millimeters, and preferably about five, cut.

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And when the onion is chopped, then you can go in two ways ... The first is when we first fry the onion, and the second - before the onion we fry the meat. Bones (more for pleasure) and large pieces of meat, which are then used for pilaf.
What happens if you fry the onion first, and then ...
The onion should be put in hot oil, again. Such a reaction is immediately formed.
And fry it. Stirring. So as not to burn.

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Until light toasty color and almost done softness. But not dry in any way. He will still have time to fry. Like this. And you see how much juice the onion has released.

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And only then, put the meat in the onion. And fry it over high heat until crispy reddish crust. In my opinion, this should be done when we want to get soft pilaf. Because the meat will be softer. As if a little stew. For it will keep it juicy under the crust.

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We will consider the second method a little later. First, a few words must be said about meat.
So, Meat.
There are many opinions. And they all have a right to exist.I have tried cooking with both pork and beef. I will say this - the opinion is ambiguous. It seems to be nothing, but ... mutton is mutton. In general, it's a matter of taste, of course.
So, we took pieces of pulp. The scapula was cut off. And ribs.
Cut like this. Pulp in pieces. And the ribs along the bones are quite traditional.

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From this moment on, we will consider this very different method.
Fry large bones with meat. The very cut off shoulder blade. This is how the reaction should be.
It is necessary to put it in hot oil. It is quite possible that you will not be able to fry all the bones at once. Therefore, it must be borne in mind that before each bookmark, the oil must be heated again.
By the way, when you fry the bones, you can add a little onion. It won't hurt.
And when we take it out ... (this is such beauty, and deliciousness, let me tell you). It is rare for all bones to survive to the final stage. Especially if the swimmers are kind and generous. If the company has something to wash these bones down.

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Yes, in general, you shouldn't put them off, but use them under the second glass. It doesn't matter.
And then we fry large pieces, which will already be necessary for "later".

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Stir constantly. And fry. Over high heat. We do not stew, but we fry.
In hot oil, until the above-mentioned crust forms. Just don't get carried away. Do not fry, but rather fry. The inside of the meat should remain practically moist.
This is the kind of butter, saturated with the spirit of meat, formed in the cauldron.

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And still we return to the bow. For there is no pilaf without onions. Putting it in.… Putting it in the cauldron. Onion. Into the oil. The reaction is very violent. And immediately a lot of juice begins to stand out.
Onions, as already mentioned, must be fried. Until golden soft. To evaporate the onion juice to almost the "oily" volume that was in the cauldron in front of the onion.

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Well, finally, we come to the laying of meat in the cauldron. That is, we cut the main meat into small pieces and will put it in the zirvak, so to speak, consistently.
The meat must, as it was already said, FRY !!! Do not simmer, namely, I repeat, fry until a stable crust forms. To keep it juicy inside.

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As soon as the meat is fried, add carrots to the cauldron.
Which carrot to use? It is believed that you should only use yellow carrots. I asked, that is, I specifically clarified this question from the Master. The answer was unexpected. Red carrots, I was told, are rare in Uzbekistan. Soil properties and water, which is lacking there. Therefore, carrots are generally yellow. Red is more expensive. Hence…. I do not presume to claim that this is ABSOLUTELY true. But it is quite logical.
So the red, juicy and sweet carrots we are accustomed to have every right to be in pilaf.
Carrots for pilaf must be cut along the axis of the root crop, so to speak. First on the plates, and then these plates on the sticks. About four by four millimeters. It is not necessary to be small. Otherwise, it will simply, as they say, disperse in a zirvak. And carrots in pilaf MUST BE !!!

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Pour the carrots into the cauldron. On top of the meat. And we give three to five minutes, without touching, to stand, sweat.
And then we begin to mix slowly. Be careful at first. Then more and more intensively. As if deeper. So that the carrots and meat are evenly mixed. Gradually the carrots will shrink. Become softer and softer. And soak meat and onions with your juice. Mix with hot oil. This is where the sweetness of carrots is added to the aroma of fried meat. This is already very, very difficult to convey in words. I would say it is impossible.
We fry the carrots to the state "until the carrot dangles its legs", that is, the plates will become soft, but at the same time flexible, not falling apart.

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At this stage, there are still additional, vegetable, so to speak, baubles.
You may or may not do this. You can do, as in the case of "oil" one, or two, or all together. The taste of pilaf will not deteriorate, it will simply become different. But no worse - I answer.
So the first one.
A tomato
Just a good tomato. Present. Sweet and flavorful, not sour. Scald it lightly with boiling water and remove the skin. Then chop finely.
And send it to the cauldron.

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And further.
Peppers.
Cut a couple of small but juicy bell peppers into strips. And add them to the cauldron.
And for those who love sharper. Place in a cauldron, very carefully, after checking for integrity, a couple of hot peppers. They will then need to be removed. BUT!!! I said about integrity for a reason. If the peppers are damaged, then you run the risk of sharpening the zirvak very much. Maybe even so much that only those who ... can eat pilaf. In general - be careful.

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When the carrot is tired, before the last stage, in the process of creating a zirvak, we return the bones and large pieces of meat to the cauldron.
And then add water to the cauldron. So that it covers the contents with three fingers.

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Salt. Remember, zirvak should not be salted, but salted. Slightly beyond the norm. Because rice, rest assured, will take its toll.

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And add spices.
Here's a picture formed. Reduce the fire to medium. Let the zirvak not even gurgle for itself, but sometimes gurgle slightly.

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I'll tell you about spices separately. About your set. And don't argue. Each hut has its own rattles.
Zira needs to add something ... or is everything clear? There can be no pilaf without cumin. This opinion is unambiguous and worth discussing.

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Badian. This is really not for everybody.
Mix for pilaf. Here, the real scope for imagination is the most, that neither is rich. Traditionally - saffron, pepper, cumin, barberry, although Abdullo, from whom I buy spices, always makes some kind of special mixture.
Barberry. Barberry is also better to add. For example, I generally like it when there are more barberries. Such, you know, sour flashes when you eat the pilaf are very pleasant.

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Again the mixture. But a little different. Still, it is fragrant and creates aroma and taste. I won't say anything about the mood. And dried pomegranate. Add, you will not regret it.

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Garlic. We clean it up, the place where the tail grows. We clean up the extra husk so that it does not spoil the picture and then does not climb into our mouth.

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And into his cauldron. Entirely and in the remnants of clothing. We heat it up so that it completely disappears. Let it boil too - languish.

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After that, we do not mix the zirvak. Cook over low heat. We don't let it boil. So, slightly, as already mentioned, whirl.

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In about twenty or thirty minutes, or so, when the smell starts to spin and the zirvak thickens slightly, take out the garlic.
And put it aside. Although it is already tasty, it is not ready. Trust me - it's checked. By the way, we also take out the bones ... and pepper, if used.

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Well, Zirvak is already ready to take rice.

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[Part IV Rice]

Part IV Rice

This is not just the main component of pilaf. This is what, in fact, everything that is described above was started. This is ... R&S !!!
In principle, you can take any rice for pilaf. Only firm and round is desirable. But if you took a long one, it doesn't matter either.
Well, if suddenly, which I don't do, in principle, take steamed rice - then remember, it cooks faster. And the line between rice and boiled mass is thin. So be careful.
The main thing is MANDATORY and THOROUGHLY rinse. But ... let's go in order.
It is best to take a devzira for pilaf. This rice grows in the southern regions. It is, of course, not cheap. BUT!!! worth it.
Thoroughly sorted out. Pebbles, bricks and pieces of clay were found in it. What to do is specific. East is a delicate matter.

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Further. The main thing is to rinse thoroughly. So that the water flowing down from the rice is completely and absolutely transparent. That is, so that there is no starch left.
First, for a while, let's soak. Rather wet it well. And then we will rinse in running water.
This is how he should become.

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If white rice is taken, then the technology remains the same. And rice should be taken from hard grades. And round. RINSE !!! Rinse to perfect water clarity.

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The purity of the rice is most important. Soaking ahead of time or not soaking is a million-dollar business. But RINSING is of paramount importance, as the unforgettable one used to say, by the way, they also say he loved pilaf.

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Another bauble. For an amateur. You can add some nukhut to pilaf. It is better to soak it in advance. Nuhut is a pea who does not know.

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Well, now we have come to the final stage.
We washed it, let the excess water drain and put the rice in the cauldron.
You can't rush here, but you shouldn't be too slow either. Calmly and without being distracted, one must act.
Everything must be done very carefully. We do not plump rice into the cauldron, like some kind of pearl barley, but put the rice in a cauldron. Feel what is called the difference. Rice is laid on top of the zirvak. With a slotted spoon, layers. So that he, rice, covers the zirvak.

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Then level it with a slotted spoon - level the rice, but DO NOT MIX it in any case. Again - very neat, polite and delicate.
We make sure that the zirvak covers the rice. That is, in fact, with your gentle strokes, you need to ensure that the rice practically does not just drown, but fits on top of our zirvak, like a feather bed.

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Zirvak begins to slowly soak into the rice. The liquid level decreases.
And the further - the more.
It is necessary constantly, at this time, the top layer of rice, but only the top layer of rice, stir up a little, move it away from the walls, so that, firstly, the rice is soaked - steamed, and secondly, so that it does not burn.
At this point, you can add water. But carefully, through a slotted spoon. If you suddenly feel that the rice has already absorbed all the moisture, but is not ready.
The fire must be kept at an average level.

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Now let's get back, as already mentioned, to spices. You can also do it this way.

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We smooth it out again and still need to move it away from the walls. To avoid, scientifically speaking, burning.
Then make it all equal. Make a pea.
And let it steam. Let the rice soak in the aromas and flavors of the spices and seasonings.
All this time the fire should be very calm, small. In order not to heat the cauldron unnecessarily and not to burn the rice.

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When the rice absorbs the liquid of the zirvak and swells up already, level it again and put the garlic back in place.
Cover the pilaf with a bowl. It is desirable to be tight, to give it a proper "reach."
And then we cover the cauldron with a lid and leave it on a very small light. Practically on coals, so that the heating is no more than a "candle", as they say.

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And then ... we wait further. Minutes twenty or thirty. We do nothing, we just nervously smoke on the sidelines, sensitively capturing those droplets of aroma with our nose, which nevertheless seep through all the seals and packages.

Final stage

We open the cauldron. And take out the garlic. And, if there were bones and peppers, then we also take out.
And then we mix. Carefully but neat. And put the finished pilaf on a dish.

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And we have this picture ...

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I cannot convey the aroma and taste to you. Just believe that it is - this is all described here made sense. Had.
You just need to divide the garlic into cloves and everyone will be ... in general, simply, excuse me, either the contents are sucked out of the cloves, or squeezed out. Someone likes to squeeze out on bread, someone on meat. In general, in accordance with tastes and preferences.

Part VI Pasta PLOV

Let me tell you one more thing ...
Once the master told that there is MACARON pilaf. We were surprised. Naturally, they began to ask - how and what? The master explained that such pilaf is prepared in the same way as from rice,
but instead of it, "broken pasta" is put into the cauldron. This means that you need to buy pasta from very hard wheat varieties, then break them finely, then put all these pieces in a linen bag and beat for a long time to get fragments of these very pasta no larger than rice.
We were all going and going to make this very "broken pasta". But! It turned out that the food industry of one of our friendly countries has already mastered the production of such a product. Here he is. Rather, she is vermicelli.
Rather, they are broken pasta. And after looking closely, they realized that after all it was he "BATTLE PASTA" ....
You need to start by calcining this "broken pasta" in a hot cauldron.
Pour out ... and for fifteen to twenty five minutes, stirring constantly, ignite. The finished BM should acquire a slightly pinkish tint and ring ... well, just like pebbles.
Then pour a little water into the cauldron, warm it up a little and rinse the cauldron well so that there is no flour left from the cooked product.

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And then pilaf is prepared in the same way as described above.
It turns out ... it turns out delicious. I recommend giving it a try. If not to say that pilaf is not made from rice, then no one will ever tell the difference. But nonetheless. Of course, pilaf turned out to be softer and softer than rice.
In general, like this. And I told all this not to be clever or to argue with someone, but simply ... told.

Part VII About related

First, about the salad.
Onion is cut thinly - thinly. Before transparency. So that the sky can be seen through it.
Soak a little - rinse. In very cold water. You can even cover it with ice and let it melt. And so three times. To wash away excess bitterness. If salad, sweet onions were used, then this can be omitted.

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Then, also thinly, right above the onion, so as not to lose juice, we cut - we lay the tomatoes.
Then add salt. Like a regular salad. If everyone who will use it treats the pepper in the same way, then you can use black, etc. aromatic hot peppers. But it's better to just put them on the table. Everyone will season it to their liking. A very useful and necessary dish for pilaf.

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And a radish. Cut in advance, add salt and insist. Ideally, you just need to break the radish, not cut it.

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It is harmless to skip a couple of glasses before pilaf. But FOR pilaf - only green tea is better. Especially if the pilaf is on a fat tail.

So that is all.
Angela to you at the meal !!!

Yes, and ... what I told you - in no case, never - is NOT a RECIPE !!! This is just a story about how I cook pilaf. If it helps or encourages someone to ... !!!, then it's good!

Nope, it won't motivate me personally .. After all that I read, I clearly understood that I have no chances .. Only men can cook and talk like this .. If before I thought about pilaf, now I will say to myself - forget it, old woman do not embarrass yourself..
And, somehow I felt sorry for myself, dieting ..
Thanks for the wonderful story!

Whoa! This is a master class!
And then many people think that rice porridge with meat, cooked in a slow cooker, is pilaf

Great! A wonderful story and pictures! Thank you!

That's what new blood on the forum means, in the sense of a newcomer Ivanych, and what master classes! Just watching, and how much fun. Well done! I just want to take off

Abaldet Thank you for the detailed master class! Only men are capable of such feats, and we will have to use porridge from a multicooker.

Come on, you honestly !!! Pilaf is very simple and fun. You just have to not be afraid and ...

Nope, it won't motivate me personally .. After all that I read, I clearly understood that I have no chances .. Only men can cook and talk like this .. If before I thought about pilaf, now I will say to myself - forget it, old woman do not embarrass yourself..
And, somehow, I felt sorry for myself, dieting ..
Thanks for the wonderful story!

Yeah. Likewise!
But beautyaaaa .... song!

And I already in our way, in Brazilian ... in the cartoon I will do ..... eh ...

And what scares you all? I always make pilaf on gas, just like here in the master class, with the exception of some small nuances. There is nothing complicated there. You just need a suitable cauldron and that's it. But then there is such a delight of taste that you will not get from any rice porridge with meat from a multicooker

no moaning emoticons ... Thanks for Plov!

And what scares you all? I always make pilaf on gas, just like here in the master class, with the exception of some small nuances. There is nothing complicated there. You just need a suitable cauldron and that's it. But then there is such a delight of taste that you will not get from any rice porridge with meat from a multicooker

It doesn't scare her.
There is simply no gas, no cauldron ...

[Ivanych!]

Ivanych! Super!

Girls! I did both on gas in a cauldron and in a cartoon. Caprice accurately writes about the enjoyment of taste. With pilaf in the cartoon, I tied it right away. And there is nothing complicated here. And even more so with such a master class.

[Ivanych!]

Ivanych! Super!

Girls! I did both on gas in a cauldron and in a cartoon. Caprice accurately writes about the enjoyment of taste. With pilaf in the cartoon, I tied it right away. And there is nothing complicated here. And even more so with such a master class.

So my men forbade me to make more pilaf in the cartoon, and, moreover, in the microwave. Requires only gas.

It doesn't scare her.
There is simply no gas, no cauldron ...

I don't have a kazan either. But there is a thick-walled pot with a ceramic coating that is convenient to stew in. In it I make pilaf, risotto, and many other dishes. This pot can also be placed on the electric stove. None of the dishes cooked in a multicooker can match the taste of those cooked in a normal way.

But why should I be afraid, I also did my whole life on gas in a steamer (or what to call it, like a goose maker, only round), The difference is that I put what seasonings I have. Now it's good, Uzbeks sell on the market, so they will immediately mix what is needed for pilaf. But this is still not a cauldron in nature!

But this is still not a cauldron in nature!

Of course! But not everyone has the opportunity to have a cauldron in nature, but many people have a chance to cook in a cauldron on gas. In any case, it is much better than all sorts of electric pans ...

In any case, it is much better than all sorts of electric pans ...

The stump is clear. But sometimes you can eat porridge with meat, it's also delicious.

But why be afraid of something, I also did all my life on gas in a steamer (or whatever you call it, like a gosyatnitsa, only round).

Mine is round too. With a lid. Thick-walled cast iron, plus enamel. I cook pilaf in it on gas according to the recipe of one Uzbek from Andijan. After the Faculty of Mechanics and Mathematics of Moscow State University, he worked in our department. Somewhere in 1990, he drove home, and left the description of the recipe and cooking technology to us in the VAX multi-user computer. It turns out normally, although a little grotesque. It doesn't quite taste like in Central Asia (I have been there for a long time and several times), but still not even close to what I have been in Soviet canteens.

The same Ruslan told how as a freshman he read in the menu of the student canteen "zone B"
"Pearl barley pilaf with pork" - and for a long time could not understand what is there from pilaf?

I myself am not very much for rice - I ate it in a construction brigade on the Virgin Lands in 1969 - for two months rice porridge with boiled lamb. For breakfast, lunch and dinner. Nourishing, but ... every day. I returned home and then asked - Mom! no porridge for a month, and rice for a year! Only pasta!

However, I love pilaf. Although I rarely cook ...

The stump is clear. But sometimes you can eat porridge with meat, it's also delicious.

You can even easily Just don't call it pilaf

Very exciting and ... nutritious)))
After such a story, you can no longer dine)))

Not a single dish cooked in a multicooker is to taste ........

How is it there? PPKS?!?!?!? ...

[Field picnics, or about food in the field]

... so they will immediately mix what is needed for pilaf ...

Zira - one time (you can't spoil her pilaf), salt - two, BARBARIS !!! - three ... These are nouns .... and all sorts of peppers, saffron and so on are already adjectives. Feel free to experiment! All spices that go well with meat, especially lamb, can be used. Chesslovo - I'm not lying.
Don't believe me? But listen ...

Field picnics, or about food in the field

So, most of the time, we performed our tasks as part of a separate task force. And since the group is separate, albeit operational, then it is not supposed to have PCBs.
PCB is a household item. Although the name is long, it is a field kitchen with a stock of food and a cook. And the food then means that it is hot for the personnel and even prepared regularly.
And since this is not all, then sit, guys, on a dry meal. It's okay if it's two or three days.And if there is, for example, preparation for divisional exercises, or even regimental exercises, but with live firing? Then ten days of pleasure is provided. No, really fun. Because, especially if it's summer, in the field - it's still not a barracks. No routine for you, no special supervision. And if there is still some kind of pond - a lake nearby, then it's generally lovely. This is on the one hand.
On the other hand, on the third day I already want to cry from these very dry rations and tea. After all, this is only on the first day like variety and distraction from the usual and monotonous diet of the garrison canteen.
The second is still tolerable. And of course, the potatoes that are stolen from the food warehouse are boiled or baked. Almost a delicacy too.
But on the third, you already want something hot to sip.
Well, since supervision in the field, as has already been noted, over the personnel, whatever one may say, weakens, the people, free from shifts, begin to "think". The sharpening of the soldier's "intelligence" is, in principle, very explosive. Because what "is considered" is almost always either completely or semi ... but of a criminal nature. From the commander's point of view, the violation of outrage. And it always ends in a point sharp emergency, akin to an explosion. That is, of course, if they get caught. This explosion covers not only the personnel involved in its preparation and execution, but also the commanders who were called to it, this state of emergency must not be allowed.
But this is so, lyrics, or for information, if you like.
So, to the issue of nutrition for personnel in the field and when there is no kitchen, but you already want something hot.
It was possible to cling to some close-located large military formation that has its own PCB. You know, they didn't refuse. We shared porridge and hot water. Well, they could have thrown the bread. You understand, the norms. I didn't always want this porridge. So I had to spin.
So they were spinning.
The process was complicated by the absence of any kind of inventory. We, of course, used to expropriate in the dining room, most often, cisterns in which food was handed out to tables, but for some reason our commanders did not approve of this and periodically seized it all and threw it away. From our point of view, it was both incomprehensible and meaningless. For in the field, no matter what we prepared, we always shared with the command, because, like our officers, they also sat on dry rations.
But still. Need for invention is cunning. Inserts from thermoses were used (it was true that there was flour to wash them), sheets of iron found at the landfill, etc., improvised means. There was even a sapper shovel, cleaned from paint to shine. Used it instead of a frying pan. For example, cutlets were fried on it. Yes, cutlets. A can of stew was taken, rusks or biscuits were soaked, and something like minced meat was made. And wow cutlets came out.
In general, the menu was, of course, the most simple and uncomplicated.
What went, or rather never went into business.
It would seem a forest. Means what?
But!
We had a tough agreement. We did not collect or use mushrooms in any way. Although I wanted them and grew in abundance, but there was a case - the guys got sick. Therefore, we agreed not to even try. So that the temptation does not arise.
Well, for example, berry jelly was cooked if the season of blueberries or some other berry was already coming. Instead of starch, crush and grind a few potatoes and berries with water.
If they managed to stock up on flour before leaving, they would invent something like pancakes.
It happened to catch some living creatures. Hares and pheasants were found in abundance, but, firstly, they first had to be ... you won’t cook them alive, and secondly, there were no spices other than salt. But, nevertheless, if there was someone skilled in the team, then it happened to gulp the broth or in clay, say, to gnaw a baked representative of the wild forest or field fauna.
This craft, from the point of view of Czech nature conservationists, was strictly prohibited. And they always took control of our locations, albeit a training ground. Therefore, waste, skins or feathers were always buried there and the places of these burials were carefully masked.We usually arranged such bookmarks under the cars. We did not allow strangers to approach the cars. But imagine. After our departure, the inspectors still examined the places of our camps, and if there were traces, so to speak, of offenses and poaching, they were not too lazy to dig up and provide the command. It happened and ran into. Hence the oil - fuel oil - gasoline stains that we left behind. What is there to do? They also had dogs everywhere.
Well, as it was already noted, and if there was a reservoir nearby, then a fish was caught with the help of a camouflage net. The ear was usually prepared. But, if a larger fish swam into the net, then they baked it, it happened. The large fish was usually carp. So cover it with clay .... Sturgeon, practically turned out.
Or, for example, baked sugar beet, which grows in abundance in the fields of the Czech Republic. Or even just a rutabaga. Almost chocolate with marmalade turned out.
But most often they stirred up something from canned rations.
For example, sprat fish soup in tomato sauce or even mackerel in oil. But this is so elementary that there is nothing to tell.
Any pasta or potatoes, if you managed to get hold of them, with minced sausage or the same canned fish, also do not deserve special attention.
But then it was once invented not just so-so nutritious hot mash, but PILAF.
There was one among us who, in principle, had an idea how to cook it and offered to try it. Since from the dry rations for this dish, according to the proposed technology, only canned cereals were needed - rice with meat and barley, too, with meat, we easily agreed to take the risk. And although it was a pity for canned rice, they were still quite edible even when cold, but what kind of pilaf without rice. And they decided to use barley, since they practically did not eat it and the stock had accumulated.
What was needed for pilaf? We found the bow. Several heads were in stock. They got hold of sunflower oil from neighbors, not of particular value. There was absolutely nothing with spices. Salt and red pepper. Well, we collected a couple of handfuls of bones. This berry is so sour. What is not a barberry. But what categorically did not exist was carrots.
But, in the end, it was found. The homeless girl was caught. It was the first half of the summer. Carrots are a mouse tail. Two bowlers, so to speak, of root crops cost the Czech garden, which turned out to be in its misfortune not far from us, in a large amount on the root of the ruined harvest.
A five-liter aluminum tank, of course, is not a very good replacement for a cauldron, but for lack of a stamp….
And so the process began, they heated the oil, laid the onion, then the carrot. Salt, pepper and stone berries. And you know, the fragrance has gone. So what, that without meat and special spices, but the aroma was. And lo and behold, our platoon commander even found a head of garlic. True, already a third, but it was still better than nothing.
The turn has come to bookmark the contents from the already opened jars of porridge. We even mixed them and kneaded the lumps. The people were divided into two parts. Skeptics assured that it was better to warm up and spread the porridge in pots, and then pour the resulting gravy. Like, so it will be more reliable. And tastier. And for richness, add flour to the boiling mixture formed in the tank to make the gravy thicker.
But the second part of the people firmly adhered to the position that, they say, once they decided, then it was necessary to finish.
In a word, the mixture was put into the tank. A nice slide was made from it and the tank was covered with a lid.
After half an hour of languor, the lid was solemnly raised.
You know, I haven't eaten anything tastier. It was delicious. No. Honestly. Not so much for everyone, but the opinion was unanimous. Yummy.
True, the "feast of the belly" a little ..., no, not darkened. Strain. An elderly Czech appeared with a stick. The owner of the garden. He was upset. And it was noticeable. In his hands was a bag filled with something. But only half. He said something sternly and briefly to our platoon commander Tsukanych, then gave him the bag and left, muttering something under his breath.

🔗

The platoon commander explained to us that although the grandfather was indignant, he expressed his bewilderment more. In the sense that, they say, you couldn't ask for half a bucket of carrots? But since he himself “was on the war”, as the Czechs talk about serving in the army, he does not hold a grudge, although he does not approve of his ruined work.

In addition to carrots, the bag also contained a decent one - two kilograms of homemade smoked ham and two loaves of bread.
In the evening, on a return visit, armed with a canister of gasoline, Yurka L. went to the Czech. He was from Western Ukraine and could communicate reasonably in Czech. Yurka returned two hours later. Surprisingly, completely sober, but with reciprocal gifts. And generally speaking. While we were at this point, we had no problems with food. Vegetables, lard, bread and milk were supplied to us regularly. I will not lie, not for free. Fuel was exchanged.
But all the same - thanks to this old soldier!
But this case was rather exceptional. Usually it was quite the opposite.

an excerpt from ... © Ivanych "What does IDEALISM or love for the country of ETERNAL GREEN TOMATOES lead to?
Letters to himself from the Army, read thirty years later "later" "

And you say a mixture ... from the market.

[Ivanych]

Ivanych, well, I never cease to admire you!

Again a masterpiece!

[Ivanych]

Fine!
Speaking of the army. And look after 30 years.
Ivanych! Come to visit me. To the air defense division, to the "point". 🔗 I will be glad!

Thank you. All the more so ... in some way - colleagues.

[Ivanych]

Ivanych , accept my admiration too. Whether I will cook pilaf according to your recipe or not is the tenth thing. I've already got my pleasure. Literature, however!
But still, since we are talking about pilaf, the Kyrgyz taught me to make pilaf. Quite unsuccessfully, I must say, that is, I was good for them at auxiliary work, and then - stop, look, don't touch anything with your hands! (In exactly the same way as Stalik Khankishiev writes about this about his wife and girlfriend). But they trusted to cut carrots. And I must say, they cut it not lengthwise, but across. And rice was good for them only Osh pilaf (in appearance - exactly your Uzbek).
But it doesn't matter. It is important in the preparation of pilaf (as, indeed, any food), so that the process is enjoyable

Ivanych, thank you very much for the wonderful story. In youth, everything is more beautiful and tastier. My husband served in Czechoslovakia and we lived there for 5 years. And since they themselves are from Kazakhstan, I love pilaf and cook it often.

Pilaf in MV, of course, tastes different from that cooked over an open fire. But not bad too, by the way. Especially if there is no time to stand near the stove.
As if I cook "real" pilaf in a cauldron (he is a hundred years old at lunchtime, since Soviet times with me), on gas. Proportions: a kilo of meat, a pound of rice, a pound of onions, a pound of carrots. Carrots - do not rub, just cut (on Berner 3.5 is the most) From the spices: ground black pepper and cumin. I add whole heads of garlic and light raisins. We don't like a lot of spices, clogs up the aroma of meat. Meat: lamb, fatty veal on the edge. Pilaf with pork is not pilaf for me ...
So, girls, do not be afraid to cook pilaf, all sorts of "gadgets" ... well, that's what the national cuisine, where can we go without them, in fact, everything is for everyone, whoever likes it. An Uzbek friend told me that there are more than 200 types of pilaf in Uzbekistan, almost every region has its own recipe. And when I ate the pilaf cooked for them - well, it doesn't differ from mine
I do not like dry rice, and meat is not always the right fat. If you add more vegetable oil, the rice floats in it and you don't like it at all. Therefore, I make pilaf with melted butter. It seems to be absorbed into rice and pilaf turns out to be moderately fatty and tasty.

Ivanych, thank you very much for the wonderful story. In youth, everything is more beautiful and tastier. My husband served in Czechoslovakia and we lived there for 5 years. And since they themselves are from Kazakhstan, I love pilaf and cook it often.

If not a secret - in which garrison?

If not a secret - in which garrison?

Klashterets nad Orlitsa! 976-1981, where have you been?

Pilaf is a miracle! And the story is wonderful. But I have a different question: as recently as yesterday, at the dacha, I tried to make something similar. A year ago I bought a cauldron on a pipe (like yours), ignited from those. oils, soaps, boiled water. It seemed to be clean. Poured rast. oil is black. We washed it for a long time. They spat on this case, removed it for a year. And now they got it again. And the oil is black again ... Can you tell me what to do? What to do and when does the cauldron get to an acceptable condition? Thank you!

In the photo you have arborio rice, which is actually used by Italians for risotto. It is terribly starchy and actually turns into porridge (risotto is a specific porridge in fact). He was selected for this. Did you make pilaf from it? Is everything working out? I wouldn't risk it.

Klashterets nad Orlitsa! 976-1981, where have you been?

Art regiment? A separate missile?
I served when I was already in the "stars" in the management of the division, in Vysoko Mito, then transferred to the anti-aircraft regiment. First, on the trunks in Šumperk, and after rearmament in Cervenka. From there it was replaced.
Neighbors, then, were ... first to the left, then to the right. And if the artillery regiment, then the division was one ...
And the deadline in Hradcany ...
Look here ... 🔗
And if you are interested in reading my opuses about the service, then everything will be found on the forum.

In the photo you have arborio rice, which is actually used by Italians for risotto. It is terribly starchy and actually turns into porridge (risotto is a specific porridge in fact). He was selected for this. Did you make pilaf from it? Is everything working out? I wouldn't risk it.

In vain. The main thing is to rinse properly. This, I emphasize, is the MAIN thing. And then adjust the amount of water and the finishing time of the rice.
For example, what kind of rice is purple to me, and even what kind of dishes ... even a stew will do. ...

... What to do and when does the cauldron get to an acceptable condition? Thank you!

Maybe (moderators don't swear - I'm sitting on a mobile internet, I can't post a topic) ... will this help you?
🔗

Oh thanks! I went to study! Are you in the photo, Ivan Ivanovich?

Oh thanks! I went to study! Are you in the photo, Ivan Ivanovich?

I this ... will no longer ...

Art regiment? A separate missile?
I served when I was already in the "stars" in the management of the division, In Vysoko Mito, then moved

Yes, in art. the regiment, the husband was a dentist and the division was one. We are on classmates.

In vain. The main thing is to rinse properly. This, I emphasize, is the MAIN thing. And then adjust the amount of water and the finishing time of the rice.
For example, what kind of rice is purple to me, and even what kind of dishes ... even a stew will do. ...

So did they make it specifically from him or not? Until you say "YES !!!" I will not take on arborio for sure. Even if you say - I will think hard.

Once on another forum I hinted that I love basmati in pilaf (I generally love it, very fragrant and specific rice), so pilaf adherents almost betrayed me anathema. And you say "I don't care what kind of rice!" You are a direct democrat and you don't even want to fight on the basis of pilaf and leave each other with a carrot ...

In general, for the photo, a big thank you! Although I have sculpted pilaf many times (though not an expert), I am too green when it comes to pilaf. It is a sacred thing to see how people who can do it!

Yes, in art. the regiment, the husband was a dentist and the division was one. We are on classmates.

I served in Ropshinskaya from 79 to 82 ... So - Hello to you!

... And you say "I don't care what kind of rice!" ...

And I really don't care. If only not crushed. I say the same - the amount of water and the finishing time regulate the quality of the product at the exit. And all the business is ...
Pilaf is finally a joyous and easy to prepare dish ... well, maybe a little more troublesome than scrambled eggs, BUT !!! SIMPLE !!!

At home, they also do not like round rice in pilaf. The most delicious is basmati. It's delicious on its own.In general, we buy only three varieties of rice: two round varieties: arborio - for risotto and sushi rice - for sushi. All other rice dishes, including pilaf, are cooked exclusively from basmati.

I decided to write about what kind of rice porridge I got yesterday. I always buy round Krasnodar rice for soup or garnish. I buy long grain for pilaf, I don't like the taste of parboiled rice. I cook pilaf in a cauldron, but since I was cooking rice porridge, I decided to try the new Vitesse Vs-2265 frying pan (if you are interested in seeing, make a request on the internet). The coating is ceramic, so I fried the legs without oil until golden brown, took them out, added a little raffin. sunflower oil and fried a lot of onions, cut into rings. I put the legs on the onion, added boiling water, a little turmeric and carefully laid the rice on top, added a little salt. The ratio of rice to water is 1: 2. The porridge was cooked over low heat for 15 minutes. I decided to check what happened. I lift the lid, and there seems to be a lot of water, but the rice is still raw. But this frying pan has a wonderful lid, very thick, high, domed, there is no hole for steam to escape, all the water flows back into the pan. All the same, I turned off the gas, I think, if there is a mess, our hunters (kurtshars) will eat, and we will get the legs. I turned on the computer for a minute and forgot about everything. I can only hear my husband say that such fragrant pilaf and rice are delicious, but carrots are not visible. Thanks to this lid, the rice came out, crumbly, there was no excess moisture, and the aroma was real pilaf. Go and figure out what's what.

[francevna]

francevna, and what rice was used?

[francevna]

francevna, and what rice was used?

Round grain polished rice, 1st grade, made in Russia. The most common.

They are probably being transported to Israel, which is more expensive. My sister lives there, I will need to inquire.