章 116: It's time to cook
It's time to get ready. Dara, looking at the bowler, saw that the water was already boiling, a liter of artesian magic water. When boiling, their viruses, useful viruses, were released. Earthly would die at 55 degrees, but it was alien. They lived even at plus 1800 degrees Celsius!
Water from this became even more useful, although for viruses it was like light spring rain. Well, Dara thought so. What the system only giggled at from the illiteracy of its host. Not all historians are well versed in astrophysics.
Dara, he took salt from Grandma's reserves. She was from the mountains, local, was considered the best in Small Ahn. Salt was mined even in the lakes left after Tethys, scattered across the steppes and deserts. But the salt quality was below average. The second place in terms of salt quality was occupied by the sea from a large internal salt lake. But by the time Dara graduated from the university, there was nothing left of the salt lake except the salt desert. But salt could no longer be used since there was an island on that lake, and on the island, a base with the development of biological weapons of the second empire. In view of this, the entire area was declared infected. And here the first place, rock salt from the mountains occupied, salt was extracted at an altitude of 2200 meters above sea level. But there was no iodine in it. The entire region suffered from a lack of iodine. After gaining independence, Small-Ahn. received a grant from the UN, and began to iodize salt.
Riding around on the shelves, Dara found, ground black pepper, made in South Korea. In Small-Ahn, during the time of the second empire, there was a large Korean diaspora, numbering 200,000 people. They were forcibly brought from the Far East to Small-An and the former kingdom of Tsao in the early 20th century. Therefore, ties with South Korea were close, although migrants were more northerners than southerners. They preserved old recipes from the 18-19th century, while in South Korea they were already lost. Pepper was a small tin box, white, with red and golden stripes. Throwing salt and pepper into a boiling cauldron, Dara, carefully put a piece of lamb, soaked in the juice of petiole celery. The boiling cauldron suddenly ceased to boil, Dara, threw a handful of dry apricots into it.
He reduced the fire, leaving the meat to simmer quietly over a low fire for an hour and a half. At the same time, Dara removed the resulting foam so that the broth was transparent and not bitter.
Cooked meat turns out to be especially tasty if you put salt and cook it over low heat. Constantly maintaining one level of heat. This is not easy, skill is required.
Having accepted that the soup would not be complete, Dara decided to put thin pasta in it, but he did not have them. It's a pity. But rummaging around on his grandmother's shelf, he found a bunch of ready-made dry pastry, for a special Dungan dish, homemade noodles.
Dara, he built a hearth of three bricks, he got dry alcohol from a box, and he put up a greasy, black teapot in Kiripichi. He poured water into it, and as it boiled, threw a whisper of salt and dough. It was small squares, 3 by 5 cm. It was necessary to cook it by placing the contents for 17 minutes.
There was no spoon with a length of the handle, so Dara broke a branch, cleaned the bark with a knife and began to interfere. Soon homemade noodles got ready. But the water from it did not begin to drain, as local residents say, it has the most basic secret, the good taste of noodles.
Although other chefs, small restaurants, argued that a bowl of good noodle soup is obtained if the broth is cooked not on meat but on brain bones. First three hours, and then add pieces of meat and cook another 1.5 hours, adding potatoes, carrots, onions, turnips 30 minutes before the dish is ready. And then pour in the boiled dough. Serve everything with finely chopped herbs - celery and dill.
Dara was not a chef, he was just an amateur in the cooking business. But so to speak, an extended lover who knew the basic types of the culinary business.
What kind of utensils are suitable for what, pros and cons, Understood the types of knives - a French cook's knife, a cutting knife, a slicing knife, a cleaning knife, a knife for cutting meat and bone. He knew little about the art of handling a knife. Treated to cut into pieces and stripes.
Spices and spices, they not only improved the taste but also were a special secret, so that the food became safe. In those days, there were many viruses and bacteria. By adding spices, ancient cooks learned to destroy mature bacteria. The experience of preparing human food totals millennia, trial and error, victories and defeats. But people finally won. *
Dara, I found out by reading this in a book. It is useful to read many books on various topics, then a person gains versatile knowledge. It may come in handy right now or in about 10 years. The main thing is not to forget this knowledge.
When the noodles were cooked, Dara could already begin the second phase of cooking the soup.
Dara, he carefully washed the pepper, now that the coronavirus was already the past, he did not need to wipe each fruit with alcohol. But he did not forget about protection!
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* https://www.bookdepository.com/Complete-Idiots-Guide-Cooking-Science-Techniques-Sarah-R-Labensky/978002864426
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