Utilisateur:CelesteEsposito

pilaf
as
chief

This is a long guide for professional chefs and pilaf funs. There are many tales about cooking pilaf - you can even find modern recipes for pilaf on bouillon cubes with sausages or mussels - any opinions are valuable, but here is a guide for cooking only the original recipe - Asian pilaf in a cauldron with meat - the classic main type of pilaf - like pilaf in Asia always prepared and how it should be .....In text on site partly used authentic asian words:kazan-cauldron, zirvak-bouillon,devzira-pilaf rice, sheep tail fat - kurduk, etc... don't be confused. This story is out of a desire to teach someone or argue, but exclusively because perhaps what is written will give someone an impetus and the person will cook pilaf ( �� buy pilaf seasoning). Step-by-step instructions show the idea and correct course of cooking the original pilaf and, we hope, will help even experienced chefs avoid common mistakes.There are a lot of recipes for this wonderful dish. Each individual master of pilaf has an innumerable number of all sorts of subtleties and tricks.
But the basic cooking process remains the same - this is his classic all-in-one cauldron pilaf scheme. And we will touch on various subtleties that can change the taste, spiciness or color of the finished pilaf. And, speaking of the process and other things, we focus on a kilogram of rice. Therefore, all the quantities that are given below based on 1 kg - rice, 1 kg of meat and another 1 kg of vegetables, water and other fillers - all together occupy a cauldron with a volume of 3-4 liters when cooking. If you have a cauldron - discover pilaf and enjoy!

My site :: https://www.pilaf-pilau.com/