Yakhni and meat rolls
Have you ever eaten delicious boiled meat? In order not to be hot, like in hashlam, but chilled, even cold? Yes, not boiled, but such that with a knife to cut and eat with pleasure?
I’ll tell you: properly selected and properly cooked meat is a Yakhni and meat rolls. If you still haven’t happened to be convinced of this, then there are well-known reasons for this and they are familiar to you by an unsuccessful kebab, bad steak and spoiled meatballs.
In a word, even in such a simple matter as just cooking a piece of meat, there is also something to learn!
Firstly, you should not even try to get tasty cooked meat from too young animals. I’m not too lazy to repeat again: the lamb is not always good! Well-fed, mature meat is what we need.
Secondly, the meat should be cooked in fairly large pieces. With two male fists – this is a good size.
Thirdly, you need to choose the right meat from which part of the carcass should be sent for cooking. The brisket is good, but to many it seems too oily; a good shoulder blade, but the meat on it is thin, practically, in a layer. But the lower part of the hind leg – where the muscles converge to the joint, where there are aromatic veins and meat is quite dense – a wonderful cut for such a thing!
This is important, but there are also little things!
First, salt the water properly for cooking meat. During the test, saliva should appear in the mouth, that is, salt should be exactly enough to trigger our conditioned reflexes – now there will be food, not tea or coffee.
Secondly, it is good when peas are present in boiling brine, very little cloves and bay leaves. Yes, of course, you can add whole and quince to the broth and carrots, but you should not get too carried away, because we only need to tone down the taste of meat, but not to hammer it! Otherwise, we simply move away from the main task – to get tasty meat. That is, not meat with the taste of something, but meat with a pronounced taste!
Thirdly, if the meat is lean, it would be nice to add something fat to it, but at least the same brisket, and not even a piece of fat tail! Now, take my word for now that boiled fat chicken is very tasty!
Well, it’s quite clear that meat should be boiled at a constant boil, it is not worthwhile to reduce the heating with boiling, let it boil so that there are always six or seven bubbles on the surface of the pan. It is not necessary to digest meat, we do not have and had no task to cook so that the meat breaks up into fibers, it will be enough if the veins become soft and the connective tissues swell and cease to be elastic.
It is not necessary that the meat cool in the broth. Take it out of the broth and place it on the wire rack over the baking sheet, and take it out in the cold. Better yet, hang the meat so that it is ventilated from all sides and slightly dried.
Serve the meat cold, cut it into slices and offer the meat suzmyu with garlic and red pepper or with salt and herbs. Bread for such food is required. At dinner parties and dinners it would be nice to serve such meat at the very beginning, along with boiled tongues, jellied meat and fresh vegetables. In the evening, such meat can be served for dinner, just be sure to offer tea after a meal.
Do you know where you can try the most delicious yachts? And at the big peasant wedding! Or where the yachts are cooked in large quantities at once, and interfering with several varieties of meat in one boiler at once: here you have lamb, here there is beef and even chicken!
What else is good food at a wedding in the village – there are big families, they have enough hands, and relatives and neighbors come to help. Therefore, in order to occupy everyone, they very often come up with tasks that in their everyday life would never occur to anyone!
For example, someone will certainly be forced to clean the skin of fat tail to wrap meatloaf in it. A butcher – he knows in advance that someone is “lucky”! Therefore, he, removing the skin from the fat tail, leaves a fair amount of fat on it. Usually, he tries, sticking his tongue out, piling over the fat tail so that not a gram of precious fat is left on the skin! And here his knife moves at ease, the butcher is rambling, gushing, but he himself – a cunning beast – knows that today nothing will be lost, even the skin … will be eaten.
No, but why are you surprised? Do you know that lard tastes best when it’s in the skin? Well, who would come up with the idea of skinning a pig so that only lard and meat could be used later? After all, it will not be tasty, and not fragrant!
So with lamb the same thing – fat and meat on the skin – very tasty!
Yes, there is wool. So what? And the pig has stubble. So the principle of removal from lamb skin can be used the same as for a pig.
Prepare boiling water, cover the skin and the hair themselves go off – only the hand is very hot. Then again, pour over boiling water and scrape. And then, if you wish, take a burner in your hand or cover it with straw and pitch! You just have to keep in mind that the sheep’s skin is softer than that of the pig’s, and care must be taken not to burst. Well, after lavishing again with boiling water and once again scraping out, rinsing …