The East is a delicate matter, pilaf, cuisine and conversations

[uberipuzo]

uberipuzo, no need to interfere with different cuisines, it's off topic ...
West is west, east is east and they will never converge ...
The Caucasus is the west, with an admixture of the east ...

a specific question was asked: what is katyk?
I gave a specific answer
the question was asked in another topic and moved to this one - but this is not a reason to truncate answers on katyk to only oriental recipes

I don’t see any certainty: is katyk a product made only of baked milk or any product? (Previously there was a description of cooking from boiled milk)

quote: "yogurt differs from katyk in the same way that curdled milk differs from fermented baked milk"

The electric sheet has two adjustment positions without specifying the temperature. An ordinary room thermometer, I put it between the banks (cans in a plastic bag). Next, close \ open slightly, so adjust the temperature.

[Katyk is fermented baked milk]

Katyk (Georgian cuisine)
shortly speaking : Katyk is fermented baked milk

Katyk (Eastern cuisine) = Matsoni (Caucasian cuisine), the technology is the same ...

Often, yogurt is harvested for future use: it is dried, turning it into a dry powder, which is stored for a very long time. Dry yogurt can be used as a sourdough or diluted with water to make a drink from it again

In the east, for the same use suzma, squeezed katyk and kurt
balls from dried suzma.

yogurt differs from katyk in the same way as yogurt differs from fermented baked milk

Matsoni = Katyk. Fermented baked milk should not be confused with yogurt, fermented baked milk is made from baked milk, another technology.
Milk is not heated for katyk.

The electric sheet has two adjustment positions without indicating the temperature. An ordinary room thermometer, I put it between the banks (cans in a plastic bag). Next, close \ open slightly, so adjust the temperature.

A good yogurt maker, keeps the temperature without problems, no blankets are needed. Further discussion of yogurt makers, in the relevant topic, where I wrote about mine.

Pakat wrote: A good yogurt maker, keeps the temperature without problems, no blankets are needed
First: find a good yogurt maker
second: find good money
Third: why do I need extra junk?
The katyk is already ready. Cooling down ...

[uberipuzo]

uberipuzo, honey, I quoted you, and did not attribute to you,
God knows what ... Read your posts ...
That's it, we tie it with sour milk ...

Something I am not catching up with ...

"Pour the milk into a saucepan and heat it over low heat while stirring so that it does not boil, but only heats up to a temperature of about 90 ° C. This creates a denser katyk consistency, and also leads to an almost complete absence of sediment in the form of whey. After melting, strain the milk through a light cotton cloth or through cheesecloth folded in half or four. After straining, an elastic curd of sweetish taste should remain in the gauze. Put the milk to cool. The milk temperature at which the katyk is fermented should not exceed 40 ° C.

Pour warm milk into porcelain, ceramic, glass, but not metal dishes. Pour the starter culture into warm milk, stir thoroughly and evenly in it. "

Are we fermenting "elastic curd" or milk? If milk, where to put the clot? Eat separately?

[Alim]

Alim, read what he writes azia, and she does it often ...
Milk for katyk is boiled, but not heated, but boils (rises), at a temperature of ~ 92 degrees Celsius.
Then it cools down to a temperature of 40-45 degrees and is fermented.
And at this temperature it costs several hours. Truncated ...

but this is not a reason to cut down on katyk answers to only oriental recipes

Read the title of the topic "East ....." - that is, the topic is devoted to recipes of oriental cuisine.
There are special topics for cooking other lactic acid foods, including yoghurts.
No need to lump everything together - you won't figure it out yourself

Packat! During your 108 years, of course, you know a lot. We understand this and appreciate it for real male restraint, intelligence, erudition. If all the men of our forum would be like that! Be with us for another 108 years! And the rest can be ignored.

In the east, in the east, what a sky without a moon,
in the east, in the east, what a life without a teahouse ...

Packat! Thanks for the photo And I have such a set, we eat soup from kosushki, there are only three pieces left, and we use bowls for other purposes. There is very little tea. But watching is a pleasure.

[B. T. I.]

B. T. I., and the bowl is not filled completely ...
Pouring completely - disrespect for the guest and yourself, a little is poured, one, two sips, the tea cools down a little, it is convenient to drink, then a new portion ...

[B. T. I.]

B. T. I., and the bowl is not filled completely ...
Pouring completely - disrespect for the guest and yourself, a little is poured, one, two sips, the tea cools down a little, it is convenient to drink, then a new portion ...

Yes Yes! I also remembered one interesting episode from my student life.
In the first year of the institute, we, hungry students, often gathered in the room of the head of the group, because he cooked perfectly, including pilaf. And since after pilaf tea was always served, the hospitable host (Kazakh by nationality) poured 1-2 sips into a bowl for everyone. His friend, a Siberian from Surgut, grumbled all the time: "Why don't you pour the full?" and the following dialogue followed:
- Completely impossible, I respect you!
-No, don't respect me, you'd better pour me a full

Pakatic! A bowl will not work for me. Firstly, it is uncomfortable for me to hold it. secondly, there is no time to sit normally. Aren't you offended that I called you that? Alas, I am not sixteen either!

[B. T. I.]

B. T. I. what an insult, dear ...
It is possible on you, on the Internet everyone is equal and we feel younger ...

Packat!

[🔗]

Here are some more Russian notes about tea and pilaf ...
🔗

and our red ones are happy to drink tea from bowls, soup from kosushki, observing the rule of pouring tea incompletely
East is a delicate matter

[fugaska]

fugaska, reds, probably still Soviet, with gilding ...
The quality was excellent, the gilding does not wear out ...

[Pakat]

Oh my God!!! Pialushechki are my favorite !!! Service "Buttermilk" - first of all it was presented to visiting guests! In Tashkent, we did not have cups, only a bowl. We came to Russia with them. children beat one by one and everything was soooo hard to get used to! I then took the cup in my hand for another 2 years like a pialushka (that is, the index finger inside the cup, and the big and middle finger in the spacer outside), which caused obvious bewilderment among everyone. sitting next to ... And if you consider that I was also left-handed and ate the whole meal with a spoon in my left hand, then it was a spectacle
Pakat! I accept these pialushechki as a gift for myself "after everything that we had with you ..." In return, I give you and everyone present a poem. it was not written by me, and indeed not by a professional. But with a huge SOUL.

Who has not been to Tashkent and did not eat pilaf,
And the bedana's cry at dawn did not listen,
I have not seen the ditches murmuring cool -
That, honest word, the Lord God offended ...

In winter, who did not ride from the mountain in Chimgan,
And in the summer heat I didn't swim in Charvak,
I have not seen cakes that were rosy from the tandoor ...
The Lord God has offended him twice.

Who has not eaten a bunch of grapes without washing,
I did not listen to Tamara-Khanum 1000 times,
Whoever has not tasted melons has not reached ecstasy
That God offended - "three times"

I MISS TASHKENT !!!

Packat, bull's-eye! Soviet, with gilding, not erased !!!
After all, they did it before, the quality is really excellent! and now solid china ...

Optimists study English, pessimists study Chinese, and realists study a Kalashnikov assault rifle ...
There was such a joke in Tashkent ...

[Pakat]

Pakat

What I bought today at the All-Russian Exhibition Center at an Orthodox exhibition! Dream! I'll go in it, probably, in the winter to the Philharmonic! And the label has survived - it was made at the Margelan sewing and art factory in February 1982 and this dress cost 40 rubles 70 kopecks. For those times, not very cheap!

[MariV]

MariV, and the material, khan-atlas, I suppose?
With a new thing, wear you to your health!

[MariV]

MariV, and the material, khan-atlas, I suppose?
With a new thing, wear you to your health!

Aha, khan-atlas - in 1982 it was still like this! Now, as the Uzbek saleswoman assured me ardently, there is no such thing!
Here, I found a legend about khan-atlas:
"Khan-atlas
Long ago, one of the rulers of Margilan, who had four wives, decided to marry for the fifth time. He fell in love with the artist's young beautiful daughter. The artist was upset when he learned about the intention of the khan, and asked him to change his mind. Khan promised to back down only if the artist produced something more beautiful than his daughter until the next morning. All night the artist was in despair. He didn’t eat all this time, didn’t sleep, didn’t say a single word. At dawn he went out, sat down and watched the stream. At that very moment he saw the reflection of clouds and all the colors of the rainbow in the water. He was struck by a fantastic idea, and then he expressed all this beauty that he saw on the fabric. And he did it! A small piece of cloth was brought to the khan. Khan was surprised as he had never seen anything more beautiful. Khan accepted this art pattern and abandoned the idea of ​​marrying the artist's daughter. After this incident, the fabric was called "Khan-atlas", since it was invented specifically for the khan. "

I offer for all nostalgic people a wonderful video about Uzbek cuisine. I hope that its author will not mind being watched.
🔗

Thank you!
And more nostalgia for Tashkent:

Thanks guys! Very relevant ...

Good day!
Thin long hot peppers have recently appeared on the market. Green, and green-orange. I buy it raw for eating just by cutting it into pieces.
Connoisseurs, tell me how else you can use this pepper? What dishes? I would like to learn something new, experiment.

On a nostalgic note for Tashkent in May, I planted several beds in my garden with chickpeas (nuhot). It is already blooming, pods are forming, in a month or two it will already be possible to harvest.

I bought chickpeas in the winter, at the bazaar from an Uzbek, last year's harvest.
I live in Kiev, on Borschagovka in the private sector. Chickpea grows well in our country, it has time to mature. The taste and color is no different from Uzbek. Is that all the same Central Asian is desirable for planting. Several years ago I already grew it at home, then there was no time for the garden. Now I wanted to reap my harvest ...

Below in the photo is a chickpea flower, a young pod, and one of the rows.

Here ...

[Kapet]

Right, Kapet , and then there will be soup with cat chickpeas ...

In the meantime, chickpea roast ...

Just about, to the very point - I love soups and stews with chickpeas. Guess

Chickpea soup, but chickpea ribs are delicious too ...

Well, and in pilaf, of course ...

It is also possible in pilaf, only I, as I am used to making pilaf without it, with chickpeas, is made south of Tashkent.

And what is that for Capet for the ciphers below?

[B. T. I.]

B. T. I., this is his technique: bread maker, multicooker, juicer and so on ...

Kapet , there is not enough AK-74S, M-16, T-90U, etc.

[Kapet]

Yeah Kapet I even surpassed the Hairpin, I thought she was the only one with us ... insatiable to kitchen appliances

Packat! AK is a Kalashnikov assault rifle? What's the last thing?

M-16 machine gun, T-90U tank

I think. with technique - everything is in order, as well as with mood. You can serve a swimmer!

Markhamat

Excellent !!! Rahmat, Pakat!

Citizens of Central Asia! And Central Asian women. In a word, everyone who knows for sure the taste and aroma of a hot cake from a basin wrapped in a striped rag
Today I again tried to bake bread with sourdough (from the topic French sourdough). The finished loaf tasted suspiciously like a flatbread! Large pores, rubbery, does not crumble, salty-sour taste ... No yeast smell ... I carefully read the technology: the dough mixed with sourdough is allowed to come up, and then. for a better rise, they transfer it to a red-hot closed cauldron and bake for a short time but at the maximum high temperature of the oven (up to 300 *) This technology also seemed to me strongly reminiscent of "flatbread" Hence the question: what is the recipe for a real simple Uzbek flatbread? She definitely didn’t smell like yeast - does it mean KERVASS? Apparently_simple. immaculate and stable as a result?
Who can say about this?

[Cake,]

Cake, I am not from the East, but I read something here and there, or from Uzbek, or Lyudmila's that Uzbek flatbreads are baked on old dough, that is, they leave a piece of dough during baking and start the next portion on it.

[Cake,]

Cake, I don't know how the cakes were baked before the yeast appeared, but in my memory, nobody bothered with dough or sourdough ...
On page 15 of the topic, there is a recipe for patyr non, I also do, I bake in the oven. Real tortillas are baked in a tandoor, there is a high temperature, maybe this is a trick. Yeast in finished cakes is absolutely not felt. You just need to carefully knead them and let them fit well. After all, tortillas are flour, water, yeast, salt, you can do without everything else, they are added for taste ...

As soon as I saw in what dish pilaf was served, I almost fell off the chair. I'm a little unhealthy on the topic of dishes

[Summer resident]

Summer resident, type in Google, "Uzbek dishes", or "Uzbek dishes Kiev", you will find shops that sell similar ...