UZBEK KAZAN ORIGINAL CAST IRON PLOV CAULDRON FOR COOKING SHURPA LAGMAN QAZON UTSCHAK 10L + FREE skimmer and ladle. Cauldron-a traditional Asian cast metal cauldron with a semicircular bottom for cooking. Cauldrons are still most widely distributed in Azerbaijan, Kazakhstan and Central Asia. The rounded shape of the cauldron is made so that it descends into the hearth and the flame heats not only the bottom (as it happens in dishes with a flat bottom), but its entire surface, which has a spherical shape.
The contents of such dishes heat up faster and stay hot longer, allowing you to save fuel significantly. The cauldron is installed in stationary (stone, Adobe, earth), portable metal hearths of cylindrical shape, as well as on a special metal tripod Tagan. A simple stationary hearth is a single hearth made of stones and clay, with a large round hole at the top, where the cauldron is installed. More complex hearths are modern cooking stoves with chimneys and several, usually three, cauldrons of different sizes.
Due to the hearth, which cools down for a long time due to the heat capacity of its walls and embers, some dishes (for example, pilaf or dymdama) are not brought to readiness on the flame of the fire. With the flame of the fire extinguished, the dish is stewed for some time in a hot hearth. Cauldron has spread in many countries of Central Asia. The traditional cauldron is cast from metal and has a rounded bottom. There are also cauldrons that have a small plane at the base so that they can be placed on a flat surface.Cauldron with thick walls is a popular dish, thick walls allow you to avoid burning food. The main task before use is to properly prepare and process the cauldron. Since in the factories where they are cast, they are covered with technical oil before sale, to protect them from moisture (in General, cast iron is afraid of two things: dampness and strong blows). Therefore, you need to burn this oil on the fire, you will not do this in the apartment, because the smoke will be everywhere. Accordingly, this should be done in the fresh air.
After this procedure, wipe the cauldron with a dry cloth, and you can wash it, just wait until it cools down, otherwise it may crack. Next, on the gas stove, calcinate with salt for about two hours. After that, cover with oil residue about 4-6 times. You can use any oil: cotton, linseed, corn, but more often take the usual sunflower.
The procedure is not complicated, the cauldron is heated, pour our oil and watering smeared on the walls, for 5-7 minutes, then drain, pour fresh and again repeat everything in a new way, so you need to do about 5 times, but the more, the better. This carbon should be applied to ensure that nothing burns when cooking, a kind of natural non-stick coating.There is still such a moment as setting the "first taste", but not about this. After all the procedures, Kazan is ready to "work".
But do not make complex dishes, knowledgeable people advise at the first cooking, just fry onions, carrots, potatoes, you can with salsa. And after that, you can start more serious dishes. It is also worth noting that the older the cauldron and the longer it was used, the better it is, which is why it is inherited. This applies to all cast-iron cookware. The peculiarity of the cauldron is that it can be prepared as first courses, i.So the second courses, that is, fry, stew. And even French fries, which are very convenient to cook in it. Cauldron, universal dishes, and most importantly the taste, it is simply indescribable. Recipes for cooking in a cauldron. For its preparation, you do not need any tricky ingredients, just run into the store in the evening and take a piece of meat.
Products for cooking: meat (neck) - 500 g, ham (lard), potatoes-3 PCs, onions-4 PCs, dill, salt, ground black pepper, ground red pepper, cumin, coriander. Cut the meat into small pieces, as on a barbecue. Sprinkle with spices, salt and leave to marinate for 30 minutes.
After 30 minutes, put the cauldron on the fire, heat it and throw a few strips of ham on the bottom. Put whole peeled potato tubers on it.
Start on the sides, on the walls of the cauldron to spread the meat. The meat will stick, but don't worry, it's meant to. Close the lid, reduce the heat to a minimum and cook for about 40 minutes. Do not open the lid during this time! After 40 minutes, when the liquid has already evaporated and the contents of the cauldron begin to brown, open the lid and mix.
Leave for another 10 minutes, so that everything is evenly covered with a Golden crust. If you don't have a glass cover, you can tell the right moment by the sound. The contents stop bubbling and begin to squish.While the meat is cooking, we will make onions. Cut it into thin half-rings, scald with boiling water to remove the bitterness, sprinkle with lemon juice and sprinkle with chopped dill. All, spread the meat on the onion and serve with slices of pita bread. The taste is unusual and very tasty.
You receive a notification about the status of sending the parcel. This is very important for us! We will be very grateful! And we will leave you a 5-star review. We are always ready to answer all your questions, If you have any difficulties or are not satisfied with the product, please contact.Us before leaving a review! We are working to ensure that each of our customers is satisfied and come back to you again! We value each of you! The item "UZBEK KAZAN CAST IRON PLOV CAULDRON FOR COOKING SHURPA LAGMAN QAZON UTSCHAK 10L" is in sale since Monday, May 4, 2020. This item is in the category "Home & Garden\Kitchen, Dining & Bar\Cookware\Other Cookware".
The seller is "dmisvent0" and is located in Bryansk. This item can be shipped worldwide.