Irina Nikitina

Saved 10/15/17 3:16 PM to Cookery - Lazerson

The principles of preparation of the Kiev cutlet - YouTube  See details »

 
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  • 00:00: I will not teach you specific recipe I I will not talk about grams and liters milliliters I'm not going to make you remember any figures pits just teach you feel this I fingertips cleanse your brain from all culinary excess but in return I will give the principle only principles cooking tasty food there are dishes
  • 00:33: which normal people are afraid benefit for normal people I I mean well, just Now citizens are does not work professional on kitchen so that's one of the such dishes is Kiev cutlet is shock for some it seems that this just incredible some history but Today I'll show you that Kiev cutlet this is normal history but it will be for you normal friends only when you become to follow my principles without
  • 01:03: They Kiev cutlet not make anyone keep in mind we At first no it is not in Kiev I invented because there are versions more about that I invented in restaurant in Kiev Station in Moscow and all previously Kiev railway station in Moscow actually it's not invented because she was stole from the French there is a cutlet etc. fire away stuffed cutlets of chicken breast steal from French named
  • 01:34: Kiev is we each other for What are you in Rome cooking is not We confess it We start with the matter Kiev cutlets I will show you the main product today which in Kiev cutlet eat watch this tape here without tape Kiev cutlet not I do not much joke here is not much joking while Of course I did not tape I need for now I'll take a piece of butter
  • 02:04: oils are not surprised friends that I did not I took out of the fridge because on butter must be it is softened so I have it some time should I'm in the kitchen take here is such a Shmat butter 300 grams here and I put it in the mixer this way if still lay yourself
  • 02:35: You must understand if you know what a Kiev Chop it will be the sauce that will be inside burgers which will be out of it arise because it is the oil I now I they'll do because important for me to start from that well Now I will take parsley that's good Parsley here without Petrovsk impossible Parsley is also know very
  • 03:05: right thing to Kiev cutlets Now I will discuss will remove once the stems it is important between other guys principle obsushivayut greens before her work before as well as on the cut because if it wet on the board many sticks greenery just lose on the board, and I'm here and so see here and so
  • 03:35: boldly I roughly visibly weighty her I wring moisture Now petrushechka will I I'm relatively dry Can it now chop parsley good parsley good many people think she has not aroma and taste it It has the aroma and taste we must simply be able feel now parsley go to the oil like that where
  • 04:07: I have to salt pickle all this sauce should be marked and Now I'm going again fridge I take a lemon and lemon it splashed srezhu edge well, I just more convenient to work with it'll take a minute I grater Friends'll think I
  • 04:38: grater here and now this is not the most dangerous side erase zest neatly to wash only yellow part not touch white because it is bitter here's a look I Now peel too I post here and so to oil and parsley and salt but that's not all Now would be a lemon subjected to usual
  • 05:09: procedure squeezing out of it corresponding juice so I have somewhere there is lemon presses Citrus and I squeezed juice which go too Is it very KAMAZ French oil among other things will It proves once again that Kiev to the track They were not invented in Kiev I now oil vzobyu
  • 05:39: it lightly whipped but the most important stir task oil with all ingredients What is the history of Friends lemon juice it is essentially water oil it is essentially fat and Lemon juice is very hard to mix with butter because
  • 06:09: fat water they mixed so the hands of do so only I am powerful enough to the machine can knock lemon juice in oil that's why I they use a machine let's just their own I'm hands should continue to further churning process to very uniform tasted to salt mixed parsley mixed evenly and most Chief lemon juice Now the oil through a dream
  • 06:44: I will do this I took enough oil a lot to me today I so much unnecessary I will total 2 Kiev cutlets but in such a machine and does not I can put a little oil because it it lost why is not important volume I do not worry about that I have this oil left because it will be fine is stored in specific location for some further use even if not for the Kiev Chop the way Now I take a spoon and I do here such here
  • 07:17: of oil cells and put them here so on the plate This will blanks oil blank to Kiev cutlets here's one hamburger one such bolvanochka it can be certainly and hands to do not necessary observe just such shape but should be Some form of a know or thick
  • 07:47: shorter cigars here now is to put in freezer to the fool glasses frozen so that's how I today I have to then frozen using a as I do not have I in their bags freezer leave lying next to fold but this oil is not good only for Kiev burgers but just for fish submit it to roast Now it will be delicious It means I now wear
  • 08:19: this dish in freezer so they frozen I put on weight router write this butter in the freezer These portions of the oil should be frozen if you do not have time record not remember or worse yet, nothing understand the study site to your dot ru there
  • 08:50: all have the friends and now I prepare Kiev cutlet memorize principle cooking cutlets and one principle is already He showed how to work with butter how to prepare for filling and now directly Chicken Look what a chicken I have show where a chicken
  • 09:22: lives Kiev cutlets chicken Kiev at 2 burgers actually Now the two halves breast it is Kiev cutlets Now I'll cut one breast one workpiece for one of the Kiev cutlets in that I shoot breast and necessarily cut it with roof nai bone at the joint like this
  • 09:55: see here is Now I'm the February 2 part of the wing cut and remove the skin Now I get blank for Kiev cutlets I Now I take off the flesh secretive bones here so I bared correct bone because original Kiev
  • 10:26: cutlet always bone and so I today will make one cutlet in bone as it should and the other cutlet do without I will introduce the bone Statement I bought fillets ready in the store raw cut out chicken so often It is not true you need to drive much of the bone because if you want to bone then only two cutlets can be made of a chicken if you want to order 8 this is not in place 4 to buy chicken then think that them to do next
  • 10:57: You understand these carcasses with Drumsticks and so on of course it's possible use but have to freeze so why fuss bought ready truncated fillets do pitted so I am now srezhu another fillet but I'll pretend that I I bought at the store ready fillets truncated already on plant on poultry farm and now we will make two burgers and see that they are nothing apart from other do not differ, I so and so today you said that friends One will chop
  • 11:28: the real and the other will be just Here you can see a real What's the difference here no bone here it is the whole story so now I now a little fresh as joint thickening to stone look somehow better and additional and tipped that with bone as you Now you need to know tinker
  • 11:58: has nothing to mess around with So what look friends Now that's the power of it conditionally separated small fillet is very It is now important small fillet here and so I cut off You put great fillet the same thing I do with the fact that Philip Pitted here it is very quietly leaves small fillet modern chicken they are great because it's Broiler their fattened
  • 12:28: effective in the They have large fillets often I do not so much it is necessary for the pulp Kiev cutlets otherwise to not fry thoroughly so we must always Philipp trim align in particular here in this place it together thickening here I Now cut off I was always a fragment of his I use anywhere I fragment cut off Philly is now like this to chop fry and now I write this friend it articulate how
  • 13:01: trim Philip having in view of what you make it equal thickness Shield's my fillet rovnenkie now two embodiments Kiev and now I I am doing very important Unit I take the tray I I take the plastic wrap and Now I will brow beat then here I am now
  • 13:32: Moisten up cheekbones when Moisten the board then meat it has not sticks I'm going to break one small filled a film of the euro He brought down the break now large fillets This is the second portion of I until I'll take it on
  • 14:03: plate now I smash second fillet already great Philip strong enough to especially near Bone gave him big enough Now I area great ambassador Philip do not forget about it and Now it dastan frozen oil it I take cold here
  • 14:35: Now it is no longer glued to the table and now I'm taking a small fillet here it is a little but it broke I am not afraid and I wrap it oil here I am now neatly small fillet wrapped around oil so I'll put it all here and so on Philip's great from here you can also
  • 15:06: formulate that in principle The resulting oil dressed in clothes 2 in tenderloins in a large you look great fillets and then write down Now I'm going to close with gateways with all this in a small large fillets and here you probably already today You will start learn form
  • 15:37: Kiev cutlets here as long as it still looks Not really presentable but the at least already seems write this oil in 2 clothes and now I I repeat all this a second process Kiev cutlet which pitted done if you do not have time
  • 16:10: record not remember or worse yet, nothing understand the study site this eda.ru everything there So now I'm friends I will plan Kiev cutlets this specific thing so you are now Be careful, I Now I do Lizun it is such an egg glue which the It adheres well breading's only this the areas I need
  • 16:41: Take two eggs take although I probably one is enough I'll take two eggs, two eggs a little salt a little water now I have all this must but turn to reason eggs alone slippery and cheese however this is now on mixed egg is slippery but it
  • 17:11: very good falls of the product so always necessary to add a little flour in Lizun due flour season It will be more sticky and it would be better sit breading so here I Now eggs flour water I'll turn now! is a uniform glue Here and now I
  • 17:41: Now a shot at logic all I need Now build I mean I have to We need bread crackers and whether areas needed does not need meal is all will issue here so I'll just Now some capacity for to do it all not in bowls and for example on plates
  • 18:11: So I'll take a little I will take into flour crackers bread Here is my station where I will plan and in parallel so as not to I lose time now I put right same heat vegetable oil let it heats up here so it will be a deep-fry
  • 18:43: but you yourself Friend to see and so I I start working first of all I should atone Kiev cutlet in I zone then and breaded in flour Then again if the zone and then again in Look breadcrumbs Now I'm the boiler . again a little poglazhu to her give start
  • 19:13: already form and omit it Now in Lizun flour Now here it is reasonable glued flour and such Calvary's not closed down some gaps that there could be because my task to do so butter here it's delicious butter that is within Kiev She chops in during heat processing It does not leak from the meatballs and because the night
  • 19:43: look for burgers in the us to leave liquid butter sauce it's why I'm here I planned Now chop the season flour and now again whether the zones and then already crackers This process of course best done together someone one bathes someone one plan then on hands will not be pasted I plan itself fingers are now in effect
  • 20:13: too, that this it was not important who the one does this process and someone that then all dry fingers actually speaking and now I I plan to have a cutlet in bread crumbs and will give it final shape and cutlets necessarily We need some time soak in the refrigerator can even a little well to the freezer breading well and stuck to
  • 20:43: it is even a little bit dried up that is here first chop it first chop on which is the most true that I now have a bone and here the second chop she pitted but it does not make it worse then now I it again I double breading I make
  • 21:13: and crackers But the second chop you can see it has this form pointed cigars and Now I put them in freezer a little bit relax if you do not have time record not remember or worse yet, nothing
  • 21:43: understand the study site this eda.ru everything there and so Kiev Now cutlets I rest them already they planned already sour butter in as a sauce double breading Do Zones flour crackers Now they rested heated vegetable oil roasting these cutlets in the deep fat that is on fried now I already I'll get burgers
  • 22:14: to their fry but before all I see and what I temperature is But in oil saucepan how to learn finished oil Heat oil enough for frying or not well, for example, you you can remember this principle When checking oil it strikes toothpick usual Toothpick here here look at me I'll take a toothpick
  • 22:44: plug in toothpicks there is moisture in the tree so there is a flag if now I throw the toothpick and it starts to hiss and hiss is no moisture toothpick then oil is ready, if not will hiss oil It is not ready yet as he deal with a piece of bread but we assume that we now there is no bread here hisses here went hiss means good temperature all I am calm, I
  • 23:14: calm the oil in I have enough well heated, I I take the Kiev cutlets here they are a little bit rest is very important give them to lie then breading dries them and constitute a thick crust and then respectively oil better maintained within the cutlets and now I omit it neatly
  • 23:45: grilling is not ready for because of course in this I'm in the oil pan cutlet cooked it will burn on surface to be ready in therefore actually I have now Preheat oven because all Kiev cutlet being finalized dogotavlivaetsya in oven is also important principle here I have it for baking conscience clean I will cover the parchment paper and in the oven at
  • 24:15: I have one hundred and eighty degrees Celsius here so to calm without spray fried cutlets fried rather since my task to give them a beautiful golden brown Now I'll take out they fried cutlets Here goes 2 here they good gold
  • 24:48: color and now they go to oven for one hundred eighty degrees to warm them in that they are fully prepared Now I'll show you One more thing related to the supply of I Today I will not no pitching no salads side dishes do you think up today is my hero only Kiev burger but I want you show how to make so that it It was stable at plate because Kiev cutlet she
  • 25:18: such that it will roll on a plate if you need this plate sour as it is to bring someone to file a Annual and it does not go stable on the plate how to do it But if sustainable I show you the joke I just simply loaf loaf well as it can be it to look It may be about to be so eg I am now I cut off a slice of bread 2 because I have two burgers, and gather this crust is
  • 25:53: stand and toast Now I'll cut here such a profile which Kiev cutlet I get up to see I make a hole in toast like this then Kiev cutlet here here lies will This is quite stable toast naturally even eat because that there is nothing
  • 26:23: bad and no such deepening each profile then Kiev cutlet It is stable These plates croutons I am now with mayhem you do not frosted It was that they could be eaten you can even give piece here butter let it be all
  • 26:53: can be delicious they are shut down reach here what grenochki turned grenochki good and I will now give a plate We both these burgers show as options on one's plate give the toast here second toast yet fix profile
  • 27:25: how to check willingness to Kiev burgers we do not know that there It is going on inside us must make that there cutlet ready and butter melted and all good sign you have the following occasionally fit in the oven and look at the chop as I do sign it Preparedness is the on the surface crackers, you will see hiss hissing oil oil barely penetrates
  • 27:57: crumbs from inside through the breast and she it begins to sizzle there seemed to be such oil warbler hissing appears on surface crackers on cutlet this is a sign of readiness Kiev burgers so the time and I will not tell you as it will depend on the amount cutlets on both it strongly fry especially from oven from where there is a baking the weather the news from policy by the tsunami in America, so I do not know how we prepares cutlets sign I told you it is also important
  • 28:27: availability principle Kiev cutlets waiting And now I check to hiss is all and minutes take out twelve passed friends minutes twelve today she's prepared Now respectively, the I which pitted
  • 28:59: so here I will set stanochek she then is stable and she which with bone wait a little longer because I'm to show you here is the remember products He said today first thing that products of the day it Scotch Look that will now be with I take the tape cloth I take a napkin and bend it like this here half now I take
  • 29:29: scissors and cut off something like this Now she was bent in half and now I along bend do parallel slots slots but not until the end Here is how you might I guessed
  • 30:01: I am now doing friends I do the curlers Thing is, that put on protruding bone on Kiev cutlets that it protects fingers as fingers of bone usually stick cutlet when dragging eating already too much Obreja Now I'll take the tape or glue in it to
  • 30:34: board fresh striped here so cut off stripes and now the wound I wound around it We drank. around their finger and tape I will fix the joint here at
  • 31:04: I got I'm curlers her I even leave it on fingers, and I her now so that's a little bit I cheer and gutted even now fine blade slightly round out here these here curves reveal their well such know snowflake Now it appears so already such cheered
  • 31:36: Now I am now natural wear it to the bone here Now there are rarely drank and Now I, too, put cutlet in its profile here are two cutlets because they are different 1 is the real other current 1 bevel. one without so They were friends Kiev cutlets Today I will remind you on the principles first butter in the freezer
  • 32:06: that is, the oil which is formed in the form of fillings should soak in freezer to grab second trim the principle this means that the fillets you need to align the fillets so that it evenly fry that she was ready it is chicken and the third principle oil 2 when odezhke we wrap Kiev cutlet oil is protected by two layers of chicken it is very important understand take basically Kiev I think that the burgers they have ever
  • 32:36: will remain in the memory and while at your desk always when you do this you You will want to be good lie tasty juicy pussy boiler