Шашлык из Калмыцкой Баранины за 60 минут – Миф или Реальность?

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Шашлык из Калмыцкой Баранины за 60 минут – Миф или Реальность? https://youtu.be/tJu54N8C3Mg

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Hello everyone, dear friends, today we have on our table this leg from a large ram, this is a Kalmyk breed. There is a myth going around that Kalmyk lamb does not make kebab, well, that is, the meat is tough and rough and it is more suitable for cooking. Today I want to dispel this myth. I want to fry shashlik. I want to try it. I have already done this many times and I want to show that it is from this breed of sheep that you can make a very tasty juicy kebab, the main thing is to withstand certain moments: the height of the flame temperature and that is, you don’t need to marinate it for a week, one hour will be enough until the coals flare up, I think everything will be very tasty, juicy, well, quietly, what can you say about this, I don’t know Morik, try it, well, everything always turns out well for you, well, I think it will turn out fine, yes, friends, hello, we’ll see how Morik does it, I’ll be the first taster, of course Quietly, you’ll be the first to taste it in a different way, well, first of all, you know, I’ll tell the guys the meat needs to be cleaned of the scum, it’s such a film of excess fats tendons and I will remove the lymph nodes, I won’t show it all, who has been watching the channel for a long time, everyone saw how I show how we cut lambs, remove the lymph nodes, who is not subscribed, subscribe, look and there you will see everything, let’s go sneeze, start the extra layer of fat, too, I’ll cut off help, but don’t sit there, I won’t bother you, I’ll help you eat, I’m always ready, I’m always ready, you see how sharp the knife is, not like yours there why it ’s quiet oh I think maybe you can put this shank in, we’ll boil some broth because after today’s barbecue tomorrow we’ll definitely need some broth, especially since the weather you’re living in is getting worse any minute, it could start to rain here, it’s either hot or rainy in general, my month is unpredictable, yes, today they promise hard rain, well, we’ll see with hail and hail , yes, if the hydromicentre works like a sneeze, then nothing will happen, so I’ll remove excess fat, sneeze, why? it’s needed, of course, so the first lymph node went from here, here you are, well, I don’t remove the fat all the way, I’ll leave it just a little bit, of course, leave it for juiciness, otherwise it will be completely dry, like this, I’ll separate this right away, well, it will go into our soup, yes the soup will be a good makhanchik makhanchik to make makhan – this is also such a dish, we also have it on our channel, guys who are interested in lymph nodes, here’s a cut like this, it looks so black, in general, it’s also we throw it away, removing this hymen, the meat will become tastier because it will normally absorb the salt, here’s another lymph node, you see, I specially cut it in half to show you, and this part is completely removed, like this one with the wen, this bone, too, sneeze, let’s put it in the soup, yes, yes, the pelvic part is so swearing, Kozhet swears that such a knife was taken by someone who will cut up the lamb, well, only for whom Murat knives only Murat, it’s convenient for me sneeze, you know, look, I to cut the lamb quietly , you don’t even need a knife with your teeth, of course, here it is, and so, well, this And now we will divide this into portioned pieces and for the kebab to turn out delicious guys, the meat must be cut exactly the lamb along the fibers, that is, the meat has fibers along the less we cut the fibers, the juicier it will be right Sneeze, you taught me that way, well, you went through a normal school , more than one herd ran here, well, that’s all, basically, this film I’ll take it off and that’s it, it’s here, it’s working, it’s not a saw, what’s it called, this is a lawn mower, a lawn mower, so an example, yes, if there are any unnecessary sounds in the video, a thousand apologies, but cleaning the territory is above all, we live in a village, and everyone’s grass is overgrown with rain every day, how can you wear it without this? I have to remove the internal lymph node, here it is, here it is, it’s in the leg on one side, and here it is on the other side, you can see it, so they carefully cut it out like this, all the meat if that knife were clean, it would be more convenient to drive it in, well, what should he do, help nene, here he is, he came out, you see the bone, shaved it like this, you have to bury it here, you hold it correctly, look, guys, here it is, you see the bone, it’s called a joint, or something like that just a little bit quietly, well, of course, I was able to pull out the thorn and now it came out, well, sneeze, I do everything in portions then, well, let there be a little shish kebab, but then It will be delicious, let’s do it and see of course here’s another good bone for the broth, you can’t break it, well, I scattered it over the joints and then break it up myself, I’ll tell you, there should be very good meat, and the structure itself, that is, the kebab will be bomb, well, look, you see, it all depends on who cooked it, I agree, and the length of the fibers and we cut it across like this, like this, and these are the pieces that are the best kebab, you see, here’s another good bone with meat sneeze, and well, all this will go to the broth, yes nevermind, look, this is a leg bone, a dumpling , hip vertebrates, everything is here, there’s a wedding, you can have a Christmas tree, well, I can start cooking, so what, let’s drink today and drink tomorrow, I’ll break them up now with a hatchet, come on, come on, but take this vein too, it’s a good joint, that’s it, look here if you want something, but what’s here is that you don’t need fat, although maybe a little bit, you can take the fat, it’ll go away I’ll remove this, I knew that he would take this piece into the broth anyway, it turns out to be the most delicious, it’s a piece of flank meat, or whatever it is, flank meat, well, the belly is shorter than the animal, the beginning is in the fatty shell, it kind of tastes like this, yes, the most delicious, the most delicious piece of it is also made into a roll, you know how delicious it is to cut a sneeze, let’s try to remove it like that, don’t worry, let’s see what you’ll take away all the meat now, I’ll never take all this, you know, I’m a former military man surgeon, well done, well done, you served in your regiment, I went to work, let’s go to work, let’s go to work, guys, look at what happens, how to cut along the fibers, they go like this in length for shish kebab, you can just take it like this once and look at the perfect piece, and just like that, we have it a little long, respectively, on a skewer, you will also need to put it on the skewer like this, not across the length, and the meat will be juicy and tasty, and like this and like this, look how beautiful it is, so and so, but the pieces are selected I think we will have five skewers for an appetizer, so then we will need salt like this, black pepper, just like this, just ground seasoning for shish kebab, we have it from our own production, proven over the years, and I won’t wipe the onion board because we will have both meat and onions in the same marinade, like this, I think a couple of onions will be enough ; I think one more onion wouldn’t hurt; the onion, too, if you eat it, you need to cut it like this, that is, like from the root to the top, and if for shish kebab, then you need it on the edge, as they say, with feathers , and you need to cut it, roughly a millimeter in size, so that later, when frying, you can remove it from the meat before putting the meat on the grill, otherwise the onion will burn and give an unpleasant taste, just like that, standing still , and that’s all now for the meat if it happens to be an adult ram large-bred and for which they say that his meat is coarse, that you can’t fry shish kebab in order to soften the meat, many people put kiwi, I categorically don’t recommend putting kiwi because well, he makes meat like a jerk, that is, the meat, in addition to being tasty, it should be juicy and a little bit so that it is still chewable and not like a jerk, that’s why add regular mineral water no matter what kind of brand, it just needs to have more gas in it because any meat it wants to drink if you put a little mineral water in it, the meat will be satiated, then you fry it and it’s juicy inside, well, I won’t tell you everything in the process, I’ll show you pour mineral water on this amount of meat, pour about 300 grams like this, now we mix it like this, look, there’s already almost no meat in the mineral water, it instantly begins to absorb it, no need to beat it like that, some people squeeze it, it’s all not necessary, mix it well, press it lightly like that and leave it like that 30 minutes after 30 minutes, that is, cover and leave for 30 minutes, after 30 minutes, stir again for another 30 minutes, by that time the grill will already be ready, what temperature should be on the coals, I mean how they should look there, covered with gray hair, what the heat should be, the distance from the meat to the coals, I will show you all this in the process, that is, stir twice the first time now after 30 minutes the second time and this will be quite enough and we will dispel the myths that meat I don’t know, I need to keep it somewhere in the refrigerator for a day and a month to marinate all this nonsense, everything will be satiated and everything will be delicious, but in the meantime, for now the meat is marinating now, I’ll cover it with a film, I’ll go and see what dear Chikha is doing, well, friends, I have a stump here, the former tree was a stump in place, I’ll break the stump right here, an unnecessary piece fell right away, it doesn’t stick, it doesn’t do any good to the dog, I’ll give it all for cooking, we’ll wash it now, we’ll put it in a cauldron, fill it with cold water and we’ll light a fire, friends, the weather is spoiling, I’ve already removed the foam, add salt, labrushka and onions, more and more We won’t add anything, we close the lid, the fire is low and it’s boiling slowly, it’s literally an hour and a half maximum, depending on the age of the lamb, the weather is changing every second, look at the clouds we have, well, dear friends, the wind has stopped, the weather has cleared up a bit, it’s been raining, but that doesn’t stop us, all this lasted well, about 20 minutes, so until the next cloud arrives, I’m lighting the grill today, I’ll use coals, why coals, of course, I like to fry barbecue on wood, but many people don’t use firewood, they go to the store, take coals and immediately light the coals, so today I’m preparing a shish kebab especially for you on the coals to show what they should be like so that the meat does not ignite, we’re still waiting for the coals to be ready, and the meat will pass for an hour, maybe 10 hours, and the coals will be ready by this time and shurpa makhan soup, I don’t know what you want to call it, it will also be ready, well, dear friends, it’s time to chop the onions and marinate them until they’re ready the coals will just give the onion its taste, I’ll season it with nine percent vinegar and of course sumac , and we’ll garnish it all with green onion like that, sneeze, what’s your excellent murih, look, oh, ok, great, Borik, you’ll try it, of course, just a little bit, how long does it boil for about 30-40 minutes, 30-40 minutes, well, I think it’s already ready to burn your tongue, wouldn’t it be so powerful, but for salt, like salt, that’s normal, but that’s me I understand, thank you, comrade, well, look, it’s honestly super, I tried it and that’s enough, yes, this will be enough for me for a week, sneeze, well, it’s okay to drink today and have a snack tomorrow, but when the kebabs are ready, we’ll put on coal now, I’m also ready for almost everything, well, I think we’ll arrive on time, come on, I want to eat Murik, and there’s a lot of meat, I want shish kebab meat, and I’ll go rake everything up, come on, stop fooling around quietly, you’re quite normal Murik, well, that’s all for you, a complete comrade, let’s sir, let’s drink to the success of the business we started, everything is well, as quiet as dry land uh-eh-oh-huh, okay with homemade Caucasian cheese Snickers while Murik fries the kebabs, I want them to be good, soft, juicy and burn correctly, in this case there is no need for a rush so well, I think the coals are already there, I’ll string the meat with the aroma, I’ve already smelled it, maybe we’ll eat it raw Nope, without enthusiasm, the quiet one, so let’s go, oh gentle one , well, everything is quiet, and you say I want to eat, I want to eat, come on, give me eight skewers, five for you and us, one each, Karina, I Elle, I have one five, eat five, you or something, it’s already due by age, of course, or by status, or by status, especially since I’m off to fry everything, let’s rinse my hand now, let’s do something to help, not if you just pour it you pour a sneeze oh it’s poured murik it’s not poured but it’s poured well so to speak so hold it for you comrade colonel so that the shish kebab isn’t ours to burn here you know with such doses you won’t burn the kebab yourself okay well you’ll try your school rub it so that everything is fair now I’ll shake them up let’s just now quietly come on let’s help I wanted to have a fire I’ll sit on the swing now please look a little bit from this edge, I’ll take it so that it doesn’t outweigh you, as you say, the most important thing is to constantly turn it, that means guys, the coals must burn out, gray hair must appear, gray hair prevents fire, just like properly burnt coal, the distance from the bottom point of the meat to the top point of the coals is 7-10 centimeters, this is quite enough, some people do 15 cm 20 cm, this meat will dry out the meat should fry quickly and in good heat, and another 2 minutes and the kebab will be ready the total frying time was 15 minutes, well, with these couple of minutes, the kebab should be juicy, so we won’t fry it, the more you overcook it, thinking that the meat is raw, it will become rougher and it’s even tougher, especially when it comes to beef, many people ask beef in general for a maximum of 10 minutes in good heat, constantly twist it, let it rest a little and everything will be clear, but with us we ’ll check the piece of lamb just like this, look guys, you see, it’s generally not recommended to do this, but you can’t cut the meat cleanly because it will dry out the meat is ready guys like this and like this the boiled meat is ready murik let’s carry the dishes I’m carrying I’m carrying and it’s raining again it’s starting, what should we do with the broth? I think everyone will be there, and you put it here at once so that several mugs at a time can take the aroma, you can’t imagine the guys, great, let’s go Murik, let’s go with this mug now, I’ll bring it, well, Murik, I already understand you boss, half a word, it’s hot, yes girls, maybe you don’t have a crown of champagne, we have shurpa, fuck, so I’ll put it there quietly, let’s serve it, of course, Karinochka, right here, right from here, of course, yeah, I can’t do that, and you just like that, korean they fry the bread from the end and take it off, why do you just eat it with it like that and don’t look at what a gorgeous dinner we have onion young man Morik put it there like this I’ll try right away I won’t put it in come on Lsochka and this one is not very tasty it has already been absorbed it has been absorbed and the Elsa onion oh yeah so the sauce and some water pour the vinegar then I’ll pour some water come on quietly don’t be afraid I support all the guys who think that Kalmyk lamb is dry, pay attention to how it is fried, look, everything completely disintegrates into fibers, especially since it is a very large ram, well, Murik dispelled the myth, you see how it was bitten, dispelled the myth, well done, you know how to cook it correctly, that’s all, bon appetit, everyone, bon appetit, yes Murik, you are right, it was fried powerfully into fibers, and also friends, look, it’s boiled, well, there’s no dispute about boiled food, it’s even quietly torn apart, so easy for cooking, I think that their lamb is one of the best, such powerful pieces and the cooking is good, don’t tear it up, eat it, and for what reason they say that it’s only for the barge, they say people say, well, I love this lamb, well, for example, I didn’t know myself, but that it was Kalmyk or what kind of lamb I wouldn’t understand at all, excellent shish kebab, yes, the gorenki are delicious, yes, it probably also depends on the master who prepared it, how, well, yes, if not that even the master there does not make himself a master I’m writing it down, but if you overdry it, it will of course be strong, any meat will be Elsa, don’t come too close, you’ve already fried so many kebabs, I hope Murik Arslan and Valera are watching, uh-huh, Arslan Valera is boiling powerfully, the kebabs are powerful, they turn out fine, look how the sea eats m skewers nal, uh-huh, please give me warm clothes, and by the way, hello to them right away, uh-huh, warm things, oh, otherwise I’m already almost full , well May God grant that for many years we can communicate like this at such a chic table, sit respecting each other and live a long, long time in this life, be happy, healthy, strong and have a lot of greenery and great salam Kalmykia, I think they are looking at us, yes Arslan Valera Vitalik, also why are you climbing here with your small machine Nadya company, look, look, yes Nadya Baya, hello everyone, well, see you soon oh-oh oh, this is such a kebab uh-huh karim and we have sauce uh-huh boiled eat the Czech will cool down boiled I tore off something no one try I like it cold try it when it’s very tasty yes when the kebab cools down it won’t be the same so please you need bread hold it uh-huh powerfully cooked takit meat I got it all out of my hands why I thought you would say something to me very much you thought I owe you a shirt I’ll call you Kerry I sharply stuck the point, I know, you’ll call it by another name, he’ll say: “You owe me a shirt,” this is our tradition, well, maybe it’s not only ours, I’m like: “Keep quiet , what broth do you need?” I’m thoroughly fried somehow in Kalmykya, we’ll go to Kamkaz, whoever doubts , we’ll sit together, we’ll fry it, we’ll get wet and it won’t be ok without without 100 g anyway, you can’t tell, of course Karin, you liked it, yeah, you liked everything, and the boiled kebab and brine are very tasty, and the broth is absolutely a fairy tale, please, Karinochka, warm clothes, yes, there’s already a scarf left, a scarf, yes, well, nothing, I know Chikha has a couple of barrels there worth it on a cold day warming up and the Czech with your permission to our friends on the other side of the screen I will definitely say two words Marik boys girls I want to wish you good health prosperity happiness love good luck in everything you undertake may you always be in a good mood so that you enjoy life and don’t need anything for you for you oh let me drink with your maham yes who is warming up with what yes Kolya with hot broth I’ll wash it down with potatoes don’t eat potatoes burik until eat and wrap it up with you very tasty everything is delicious no yes great my dear thank you how quiet he says thoroughly yeah margarine thank you what to give you and I’m here with the most relish now come out well let it lie there this is kunz as it is translated kunz marrow in short this is bone marrow I’ll slow down his friends I want to recommend you the most real coffee in the largest assortment that 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soon we will continue to have lunch well and for you happiness health love prosperity well and in the person of you to all of us and in general to all the inhabitants of this planet long life to you all bye bye friends bye the weather is just wonderful for you barbecue and there’s no heat, it seems like an hour ago there was a downpour, but now you can already see how good everything is and the meat is really very tasty