Every morning I will bow in my belt to a man who will unmistakably be able to distinguish a crescent square from traditional chebureks to taste.
Why do traditional pasties have such a shape? Yes, solely because small juices are more convenient to roll round rather than square.
And all household dough sheeters issue dough with ribbons, and not round. So what now, cut out circles from ribbons? Okay, you can make chebureks triangular, but what will it change in principle?
And to the person who knows how to taste the dough from the car from the test “with energy of the hands” I undertake to put a monument on the grave.
Why at the grave, why not give out money while the miracle expert is alive? Yes, because all the same there is no such person, as there is no idiotic “energy” at the hands. There is only heat that is released by the hands and, most likely, a little germs. Since the dough is not yeast in this case, the kneading temperature definitely does not play any role. Yes, it is possible, for some, the factor with microbes is a minus, but the process is accelerated, and the cook gets tired less.
The proposed method of kneading (with a slice and the gradual addition of flour) allows you to get a very tight, correct dough.
But what do advocates of ridiculous authenticity do with minced meat?
After all, the really minced meat for pasties was not prepared in a meat grinder, this is clear to the hedgehog. Moreover: they didn’t even cut him with hatchets. They cut him … with two knives.
Just imagine: a layer of meat is placed on the table, two knives are in the hands, the knife in the right hand is placed on the left edge of the piece of meat, and the knife in the left hand is placed on the right. And movement with knives towards each other, almost like movement with scissors.
Ask me why not chop with hatchets? Yes, the fact is that during chopping with hatchets, the minced meat is also kneaded and becomes sticky, like on a kebab. Do you understand me?
And what about juiciness? They say you can add water?
Yes, I heard that. But water does not increase juiciness. Because you should not confuse juiciness and wateriness! Juiciness can give onions and fat. The best, most correct source of fat is fat tail fat. Believe me, the proportions I have proposed will not make the stuffing excessively fat. Checked: people accustomed to shop sausages and sausages, minced meat with a fat content of 20% seems dry and lean. Because there are so many onions!
Speaking of meat. The meat must certainly be thoroughly peeled, I’m already tired of repeating about it – the faster the product is cooked, the cleaner the meat should be. We will talk about how many correct chebureks are being prepared below, but for now on the quantity of onions.
You can argue with me as much as you like, but if you like pasties in public catering, and if they are really juicy and the broth flows from them, then believe me – there are much more onions than in our pasties.
Another problem bothers me: after cheburek, a rather serious onion aftertaste remains in the mouth. And it happens that the onion on the teeth no, no and even crunches. But the solution is already there! Before you turn the onions in a meat grinder (squeeze the juice out of it), you need to cut the onions in medium cubes, put in a colander and lower the colander several times in a pot of boiling water. For example, five times. Lowered – allowed to cool. This will soften the onion fragrance, make the onion cell membranes more plastic and less crunchy.
And what kind of dances with a tambourine when rolling out the dough? Why sprinkle flour? Maybe immediately make the dough tighter?
If you have such questions, then believe me – you just do not understand something very important. This repeated dusting of the rolled dough and folding it in half not only makes it tighter, but also forms layers, as it were, inside the dough. You will see this when you fry pasties. If you don’t dust it, then the dough turns out in one layer – a kind of sole. And correctly prepared juices give a completely different result – the dough is bubbling, flaking. The inner layers are obtained approximately as in manti, that is, steamed, and the outer, very thin bubbles crunch, create the very ideal structure of the cheburek test.
I recommend all the time – do not throw away scraps, with their help you can check whether the oil is well heated. So – even scraps, the dough in one layer, also bubble and inflate, from the flat are obtained with such sticks. Do you understand me?
Square – no matter where you go! But in the form of ravioli – these are not chebureks at all!
Right! These are not pasties. It was we who came close to some new dish. After all, they are much more convenient to eat! You will remember only how chebureks usually eat. They took a bite, somewhere it broke, water and broth flowed on my hands and trousers. If this tastes better for you, but put a bowl with a good broth in front of you and dip your hands in it, and then lick it. You can also flavor the pants with this broth, if it’s so delicious! But these, in the form of ravioli, they are just one bite!
But in general, now I’m thinking. But the square shape of pasties is also not the most convenient for eating. It would be more correct to cut the dough into squares so that the pasties come out in the form of a rectangle, so that the width of this rectangle allows you to bite it all, full width.