Anatoliy Piskunov

Saved 7/10/18 10:08 PM to Dishes in batter.

Principles of preparation of batter  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 will not at all force you remember any I'll just teach the numbers you feel this with my fingertips I clear your brains from whole culinary excess but in return I will give principle only principles of cooking delicious food you know what
  • 00:33: pigs in blankets it when the part is eaten sausages so they already in it that's when sausages in a dough on actually called sausages in batter because the batter is the liquid dough in which we fry products must be crunch should be lush at the same time today the principles batter because the batter pay little attention to but you will agree dish because we we say fish in batter vegetables in batter who's there
  • 01:04: can still be in batter I do not know what else is there bananas in batter there some I do not know chicken in batter yes, that's why it's very an important indicator characteristics of the batter as his do what principles there is but here understand to get up even at night at three o'clock night make the right one is here today the principles Friends to make friends to be indicative clear to you I will do
  • 01:34: today the next I prepare a dish and garnish to him all will be in batter only the dish itself will be in one battered a garnish will be in another batter mentally look at differences on complexity cooking each and analyze some characteristics of that and another dish Today there will be fish in batter you all love fish fly the truth is I love it so look at
  • 02:04: principles of batter 1 a fish but I like you understand must first tinker with fish we will reach the doctor here the pike perch began to fish it's not a fish matter in batter today we because the wafer will fish mouse I should she do private me Pulp interests so look the fish are not even chic scales not cleaned from insides because that I need a flesh I I'll get it cut
  • 02:34: head at the same time already I'll tell about the fish here I see cut head immediately on ridge of the mind knife peel off the phillies is one thing fillet and now it will be second fillets here is the second filet for me probably enough for one fish by the way the second fillet
  • 03:06: now these fleshechke I will process the so here are the fins I will remove the edge bones do not wash the fish by the way before working with it from work process is I'm superfluous here earned one fillet now I'm quick 2 I'll work out the filip
  • 03:36: removed the edges bones now I take off your skin that's why I did not even shoot scales because i need the flesh is now cutting village at the tail and here I see the knife in the face this took a good you see cleanly one filet is skin respectively second film is about to be scallop
  • 04:12: very young like me yummy I 'll cut it now into fragments here are the pieces here so fishermen flair for salt and and it is possible sprinkle a little lemon juice and I admit I do not like I do not do this and with salt and while I'll leave it aside
  • 04:43: this is today we main product fish Breaded this is the most garnished fish I have today will there will be vegetables in another clare and will different vegetables I'll take those that I have the refrigerator means I I'll take it now sweet pepper
  • 05:14: sweet pepper here so I'll cut it as it were, like lobules sweet pepper is I'll take eggplant purify and its
  • 05:49: Of course I will not I'll cut it in mugs washed the mugs eggplant Well, I'm sure today pre- cooked potatoes in uniform here I have potatoes in
  • 06:20: uniform as I have it now I'll cut it so slightly slightly obliquely these pieces do not like and now the turn comes cooking batter in the beginning I will to fish
  • 06:51: I will immediately put bitch with frying fat that is who is where I have everything will not be roasted there is no need fryer use today this is how I am now I will make my friends for fish for this I take a couple of eggs not a couple of 3 3 eggs
  • 07:25: means here bowl 2 bowls in one a bowl of squirrels in another creepy squirrels will go here it is like this yolks in another bowl
  • 07:57: in batter is very important air is air provides a crunch batter because when the artist is here single without bubbles he always so soft is not crunchy but the air makes it crisp therefore klyar is the air part I'll write it for you that you understand this it's air if
  • 08:31: you did not have time to write do not remember or still worse did not understand anything study the site then you and even the point r there everything there is but in the beginning watch yolks I I'll take it now some amount
  • 09:01: flour it could be somewhere before a glass of flour some water and I'll do it. such a batter I I can now add now look at consistency of this I take the corolla and now make a dough Here you see it
  • 09:31: test she is curly that part yellowish and now will go part of the protein squirrels simply I will cut separately it seems that is tense yes here so from two components to cook but at the same time what can not you do for the sake of that everything was crunched well and it was delicious so I now I beat the whites that proteins are better than fried you can add to it
  • 10:01: a pinch of salt it just improves ability of proteins whip up a blog smash I whip completely proteins that they were shot down only called dense peaks
  • 10:31: to be sustainable but for the time being finely bubbly foam dense foam here look squirrels whipped whipped can be cut down now I will not mix proteins and the very basic often because I I will make 2 clay 2 dices next I'm now
  • 11:01: I mix two white powder flour and starch potato look at three spoons of flour and put one spoonful of starch now I'm a little bit at his salt and add water for that it turned out about the same
  • 11:31: consistency dough how is it yellow i can somewhere wrong but I always I adjust myself although for completeness pictures I am now I will make one more a small story namely sauce to fish Well, so we had today you understand tasty so one more woman I'll then be friends to you all I will recall of course until
  • 12:02: disappeared from here I will take away the vegetables I am now I take pickled cucumbers I will clean them that they were uniform drag consistency here cucumbers are still
  • 12:34: cucumber will do what I want called tartar here so simple The sauce will not be enough of these three cucumbers now them ntry here is a grater coarse grinding rub cucumbers it was possible to cut but here actually
  • 13:05: nothing wrong with to rub them no and add there some mayonnaise is absolutely normal history of mayonnaise every day there is not it is necessary and there mayonnaise dill. just me absolutely history some dill I'll take all the greens
  • 13:36: which I have but from it I will take only fennel is dill I as soon as it can chop the greens in sense of dill mayonnaise I repeat
  • 14:11: friends today is ours topic and this I cook sauce it not related to mountains to cook a full dish sauce I will shift it at once in small a glass
  • 14:41: bowl dash gravy boat i make sauce in advance see because everything must be ready and the dish itself is sclerite prepares for the last turn to his have directly after frying, start with then whatever it is everything was good otmoknet still here so prepare everything once all that is nowhere fish do not feel dishes in batter and in the last moment of frying Breaded this is how I am now prepare even a large plate
  • 15:11: I 'll put the sauceboat here I will also prepare such a working plate on her fold in the beginning products that will be roasted to she absorbed the excess fat and so friends I I return you to the first batter in which can be called battered whipped proteins in fact
  • 15:41: because I wrote that the air is air air in this channel will be provided namely whipped proteins in this bowl water yolks salt and flour see sufficiently liquid the consistency of this test in this bowl whipped proteins to they beat better and more effective whipped in them we can put a drop of salt or pour a little acid then proteins better beat up and now my task mix it all I will
  • 16:11: do it directly before frying see i while the soul I did not do anything fry and did not mix here lush proteins are already a mixer is can not be confused because the mixer kill the air that's it already need to do hands are not even corolla but simply hands in the sense of fork or spoon otherwise we are too suppress this one the air of my say we will remove from there if we do this
  • 16:44: what kind of mechanical device or electrical devices therefore an ordinary spoon and I now neatly I will mix the proteins and yolk because in this I repeat leadership and their its own principles that gag this air is air are whipped proteins because they are in mostly consist of once out of thin air they are from proteins, here's a look it turns out
  • 17:14: airyard now he can be different a minute to stand up long he does not live this kle I'll write down the air for now it's whipped proteins if you do not have time
  • 17:45: write down not remember or worse, nothing understand the site this and even point py there everything is there well and now hands nothing here supernatural there is no piece of fish when salted yes it goes in the dairy and then goes to oil and it turns out air I repeat for
  • 18:18: account of proteins needed try to do it quickly at the same time hit the ball but all equally it is necessary to fry in small batches not to be fried fish because if Big Fish Party then the first piece is already ready and the last Only we have left in the globe and therefore it is incomprehensible how to follow and take out because
  • 18:48: we are here get confused Well, I now threw some amount no more pieces I'll just look the dough is swollen immediately due to the fact that air begins go out because air you know it from physics when heated all gases expand expand therefore heated proteins air expands goes and how It blows away the dough turns lush and so crunchy well Here I think that the fish
  • 19:19: the first batch is ready look what they are a beautiful fish what pieces the air here and quietly getting ready for frying already vegetables in another batter I'm looking now so I'll lay out
  • 19:50: fish next to the sauce slide and, at the same time, I will leave room for vegetables because my dish consists of the main product and garnish so here's the look this is my own banal baking powder for test well, words baking powder you see, yes, he
  • 20:20: loosens a hence the dough rises he drives air without any proteins because there will go chemical reaction that dough will be stand out carbon dioxide which will loosen the dough feature is that baking powder is needed relatively many put in this dough and also directly before frying comparatively baking powder should be more than a baking powder you
  • 20:50: you understand and behold when i'm ready deep fryers I intensively stir baking powder it starts working already look watch the dough rises already cold because baking powder start working effectively already directly cold test this is just what I have to get and now quickly send vegetables I can throw at the same time
  • 21:21: completely different vegetables and peppers and eggplant and potatoes here are the peppers Let's see the dough is swollen and is becoming incredibly crispy no taste in it will not be that it's not soda
  • 21:51: food that gives some nasty taste it baking powder which does not give any extraneous tastes and are obtained wonderful vegetables I could also fish I just fry you wanted to show different and therefore different here is my story there is this in fact know what it's like this one looks like very much at tempura then there is such here
  • 22:22: Japanese dough before which is popular has become Japanese restaurant here look at me have turned out vegetables pepper can be seen that this pepper is because that the dough translucent and now I would like more to roast a couple pieces of potatoes here potatoes cooked in uniforms fried in a test and a Fian I will say fried in this batter is just a buzz it's delicious everyone day of course such
  • 22:54: there is no need that it is fried in Deep-fried this all equally there is fat it sufficiently oily thing but sometimes you need to imagine such a meal of course, allow so this is again all Well, right now, while I'm fried potato in crispy batter I will write down the following principle
  • 23:24: that the air air is baking powder and you now can me recount screens that all this garbage that you pour mineral water that you pour beer from you it turns out magnificent dough never mineral water is not beer gives such splendor such a crunch therefore mineral penny with in the morning not in morning
  • 23:54: pour nothing I'm not yet lay out next to the fish slices of vegetables let them be so stand high in these two batter you can fry all that anything you like it is permissible to fry sausage can be fry you can fry a slice chicken fillet only thin not to fried because that everything is fried fast enough pieces repulsed
  • 24:24: pork can be made such crunchy chop only cut into strips thinly in general you you will understand what is and banana can be fried so the contribution between other and an apple here can be fried in batter you yourself will understand that still macaroni in the dairy and Do not fry it . rationally here look at this a wonderful potato I'm very potatoes I like to understand if she was raw she would
  • 24:54: certainly not here fried because that you see enough quickly everything happens so the potato recall was It is opened in a uniform and chilled beforehand here now I will put here even so I satisfied and together so I would like more once to walk with you on principles important in batter this is the air he must
  • 25:24: to be airy otherwise there will not be a crunch but this one air is provided by two the main ways this is either whipped whites injected into a liquid dough or baking powder which also found in liquid dough but with starch so right so better keeps crust so that three principle and you have success Today there were principles battered beach is liquid dough in which is fried products it should be crunchy together
  • 25:54: with that malleable so that if you want to fry something in the test for for the mother-in-law please remember current principles cooking batter and then in your family there will be peace and grace