One of the most convenient and versatile devices for cooking is a cauldron. Its roots go deep into the history of the ancient nomadic Central Asian peoples. For Uzbeks and other residents of this area, cooking without this device was impossible. For them, the 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 cook delicious dishes on it. Its capacious and comfortable hemisphere shape makes it possible to cook a great variety of dishes.
A little about the cauldron
The purpose of the cauldron is to cook food on an open fire, on a hearth. Such a device is ideal for going on a picnic, on a hike, to a summer cottage, to nature.
Kazans differ in shape, size, purpose and materials from which they are made. Classic cauldrons are a hemisphere and are made of cast iron steel. 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 more light-alloy materials that are perfect for cooking at home - for a stove, be it gas, electric or induction.
Two important nuances:
- Only a cast-iron cauldron will be able to evenly distribute heat and retain it. And, taking it off the hearth, for some time it gives off the heat to the food in it, so the dishes are tasty and aromatic;
- It is advisable to choose a cauldron together with a lid. Since, choosing separately, there is a risk of choosing a lid that does not fit perfectly to the cauldron, which will entail heat loss and a violation of the cooking technology of a particular dish.
The specifics of cooking on a cauldron
Most of the time, most recipes are based on lamb fat. It is melted at the bottom of the cauldron, after being cut into cubes. At this time, the cauldron should stand over high heat. The moment when the fat is ready is evidenced by golden greaves, which are removed from the cauldron. They can be thrown away or used as an alcoholic snack.
After that, you can fry the meat. It is necessary to catch the moment when the meat has formed a crust, but not to overcook it. To achieve this effect, the cauldron must be sufficiently well and evenly heated. Next, usually an onion is placed in the cauldron, closing with a lid, so that when the hot bottom of the cauldron and onion juice interact, hot steam circulates inside, and, as a result, as a result, 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 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. Meat selection and cooking methods vary by country or region. Khashlama 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 lies in the simplicity of its preparation.
To prepare khashlama, you need to prepare the following components: lamb - 2 kg, onion - 1 kg, 0.5 kg each of bell peppers and tomatoes, a head of garlic, 0.5 liters of light beer, herbs: basil, cilantro, parsley; salt and spices: cumin, coriander, suneli hops, black pepper.
As meat, thigh pulp is better suited, which is cut into medium portioned pieces.
- The onion is cut into half rings, the bell pepper is cut in random order. Tomatoes must be peeled and cut into slices. Greens and garlic are chopped next.
- There is one trick for preparing this dish: the cauldron is not preheated.
- In a cold cauldron, products are laid out in the following sequence: half cooked onions, half a tomato, half a bell pepper. Next, lamb is placed in the cauldron, which is sprinkled with salt and spices (black pepper, suneli hops and cumin).
- 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 then can a hearth or fire be kindled. Let the dish darken for 2, 5-3 hours.
- About fifteen minutes before the end of cooking, season the food with garlic and herbs.
- It is necessary to serve khashlama hot.
Such an understandable and easy recipe for making khashlama will be appreciated by everyone. Indeed, in addition to the rich taste, such a dish has an extraordinary aroma.
Classic kebab in a cauldron. Step by step recipe
Among the Turkic peoples, the concept of kebab is translated as shashlik. Therefore, one of the foundations of a good kebab is pre-marinated meat.
Kazan allows you to cook kebabs in any weather, even in winter in cold weather.
Ingredients required 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, cumin).
When everything is ready, you can start preparing the dish.
- The meat is washed, peeled from the film and cut into small cubes (about 3 cm) along the fibers.
- The onion is chopped into rings, mixed with spices and salt and kneaded with your hands so that the juice begins to stand out.
- Next, the chopped meat is laid out to the onion. To speed up the marinating process, it is necessary to pour in mineral water with gas. In a container, the marinade needs to be marinated for about five hours, covered with a lid. Some chefs advise placing a slight oppression on top 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.
- You should carefully lay out the pieces of meat on the walls of the cauldron, first with the non-greasy side, so that they do not quickly come off. After the meat is all laid out, you must tightly close the lid and put the load on top. The kebab is cooked for thirty minutes over medium heat.
- Finally, the moment will come when the meat will come off the walls of the cauldron and fall to the bottom, roasting in its own juice. A few minutes before the end of cooking, you need to dim the fire a little.
- Cooked pieces of kebab are laid out on a festive dish, sprinkled with pre-chopped onions and herbs. If desired, you can pour the remaining fat over the food.
It is recommended to use the kebab hot with a variety of vegetable salads and various sauces.
Front-line porridge at the stake. Step by step recipe
One of the dishes traditionally prepared for the Victory Day is front-line buckwheat porridge cooked in a cauldron. This is a great option for a hot dish, prepared according to a recipe back in 1941.
Ingredients you need: buckwheat - 1 kg, 6 onions, 4 cans of stew, salt, spices and herbs to taste, lard for frying - 300 grams.
- After preparation, you can cut the bacon into small pieces and throw it into the cauldron, under which the fire has already been made. The fat must be fried until golden chunks are formed.
- Next, onions are added to the bacon. As soon as the onion is browned, the stew and buckwheat are laid out. All components are fried for five minutes, mixing thoroughly.
- You need to salt to taste, but taking into account the fact that there is already a certain amount of salt in the stew.
- After frying, water is added to the level of two fingers above the cereal.
- It remains only to cook the food until fully cooked, stirring occasionally.
- Buckwheat cooked on a fire in a cauldron differs in taste from home cooked in its special taste and aroma.
At the discretion of the chef, you can add greens before serving. Serve on the table with brown bread, for example Borodinsky. This will give the dish that very unique taste.
