One of the most convenient and versatile cooking appliances is considered a cauldron. Its roots go deep into the history of the ancient nomadic Central Asian peoples. It was impossible for the Uzbeks and other residents of the area to cook without this device. For them, cauldron is one of the most important attributes of the kitchen. So, the cauldron has been preserved to this day. Nowadays, not only the peoples of Asia, but also all lovers of oriental cuisine have the opportunity to prepare delicious dishes on it. Its capacious and convenient shape in the form of a hemisphere makes it possible to cook a great variety of dishes.
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A bit about cauldron
The purpose of the cauldron is to prepare food on an open fire, a hearth. Such a device is ideal for going on a picnic, on a hike, to the country, to nature.
Cauldrons differ in shapes, sizes, purpose and materials from which they are made. Classic cauldrons are a hemisphere and made of cast iron. The only drawback of such a cauldron is that it is forbidden to use it on a gas, and especially on an electric stove. But there are cauldrons made of lighter alloy materials that are perfect for cooking at home - for a stove, whether gas, electric or induction.
Two important nuances:
- Only a cast iron cauldron can evenly distribute heat and hold it. And, removing it from the hearth, for a while it gives off the heat of the food in it, so the dishes are tasty and aromatic;
- It is advisable to choose a cauldron with a cover. Since, choosing separately, there is a risk of picking up a lid that imperfectly fits to the cauldron, which will entail heat loss and a violation of the cooking technology of a dish.
The specifics of cooking dishes on the cauldron
Most often, most recipes are based on mutton fat. It is melted at the bottom of the cauldron, previously cut into cubes. At this time, the cauldron should stand on high fire. Golden greaves, which are extracted from the cauldron, testify to the moment of fat readiness. They can be thrown away or used as a snack for alcohol.
After that, you can fry the meat. It is necessary to catch the moment when the meat has formed a crust, but do not overcook it. To achieve this effect, the cauldron must be sufficiently well and evenly heated. Next, usually place onions in the cauldron, closing the lid so that when the hot bottom of the cauldron and onion juice interact, hot steam circulates inside, and, as a result, the dishes are obtained with a particularly refined taste and aroma.
Usually, meat and onions are mixed with various vegetables, rice or fruits.
These are the basic basics of cooking dishes in a cauldron.
Lamb khashlama in beer in a cauldron. Step by step recipe
Khashlama is considered a fairly common dish among the peoples of the Caucasus, which is most often prepared from lamb or calf meat and vegetables. The choice of meat and cooking technique depends on the country or region. Khashlam can be attributed to both the first dish and the second. Such a meal is quite high in calories and gives strength and energy for a long time. The advantage of this recipe is the simplicity of its preparation.
To prepare khashlama, it is necessary to prepare the following components: lamb - 2 kg, onions - 1 kg, 0.5 kg of bell pepper and tomato, head of garlic, 0.5 liters of light beer, herbs: basil, cilantro, parsley; salt and spices: zira, coreander, hops-suneli, black pepper.
The meat of the thigh, which is cut into medium portioned portions, is better suited as meat.
- Onions are cut in half rings, bell pepper - in random order. Tomatoes must be peeled and cut into slices. Following is chopped greens and garlic.
- There is one trick to cooking this dish: the cauldron is not preheated.
- Products are laid out in a cold cauldron in the following sequence: half cooked onions, half tomato, half bell pepper. Next, lamb is placed in the cauldron, which is sprinkled with salt and spices (black pepper, suneli hops and zira).
- Next, the remaining vegetables are laid out again, but in the reverse order: bell pepper, tomato, onion.
- From above everything is poured with light beer.
- Only after this can a fire or a fire be lit. Allow the dish to fade for 2.5-3 hours.
- About fifteen minutes before cooking is complete, season with garlic and herbs.
- Serve khashlama to the table must be hot.
Such an understandable and easy recipe for making khashlama will be appreciated by everyone. Indeed, in addition to the rich taste, this dish has an unusual aroma.
Classic kebab in a cauldron. Step by step recipe
Among Turkic peoples, the concept of kebab is translated as barbecue. Therefore, one of the fundamental principles of good kebab is pre-pickled meat.
A cauldron allows you to cook kebabs in any weather, even in winter in cold weather.
Ingredients necessary for cooking: one kilogram of meat for every taste (lamb, pork, beef), three large onions, mineral sparkling water, salt and spices at your discretion (star anise, garlic, zira).
When everything is prepared, you can start cooking.
- The meat is washed, cleaned of the film and cut into small cubes (about 3 cm) along the fibers.
- The onion is chopped in rings, mixed with spices and salt and kneading with your hands so that the juice begins to stand out.
- Next, chopped meat is laid out to the onion. To accelerate the pickling process, it is necessary to pour mineral water with gas. In the marinade container, you need to marinate for about five hours, covering it with a lid. Some cooks advise to set on top a little oppression for more juice.
- After aging, the meat is separated from the onion and laid out on a separate dish to allow the marinade to separate.
- Kebab is fried in a preheated cauldron without additional fats and oils.
- Pieces of meat should be carefully laid on the walls of the cauldron first with the non-greasy side so that they do not quickly stick. After the meat is all laid out, it is necessary to tightly close the lid and put the load on top. Kebab is cooked for thirty minutes over medium heat.
- Finally, the moment will come when the meat will stick off the walls of the cauldron and fall to the bottom, frying in its own juice. A few minutes before the end of cooking, you need to put out a little fire.
- Cooked kebab slices are laid out on a festive dish, sprinkled with pre-chopped onions and herbs. If desired, you can fill the meal with the remaining fat.
It is recommended to use hot kebab with a variety of vegetable salads in various sauces.