Why TV chef Ivlev adds only barrel pickles to olives

Konstantin Ivlev is a popular chef and TV presenter. More than a million people have subscribed to his YouTube channel. This cook knows exactly how to cook simply and tasty. And today we will tell you how to prepare the author’s New Year olive. After all, Constantine adds in everything the famous salad such ingredients that many would never think about. Must be delicious.



Olivier by Ivlev TV cook confidently declares that it is olive and herring under a fur coat - two salads that exactly flaunt on any festive table. After all, the same cold or Mimosa is not prepared by all. Olivier and the Coat are sacred.

However, Ivlev is upset that at every New Year’s Eve feast we not only watch the same movies, say the same wishes to each other, drink the same drinks, but also eat the same dishes. This time, I would like to make an unusual Olivier.

For example, cucumbers Constantine uses barrel, extremely salty. The man is sure that low-salt cucumbers do not fit olives. After all, the drinks at the New Year's table are strong, and pickle I'd like to eat that. Therefore, olive from pickles becomes only more desirable.



There are subtleties in the preparation of other ingredients for Olivier. So, vegetables should be cooked separately. The TV chef wonders how some housewives manage to cook potatoes and carrots on olives together.

“First, it is not aesthetically pleasing to cook together, it is not beautiful. Secondly, the time of cooking carrots and the same potatoes is different. Eggs are the least cooked. Therefore, you need to cook separately and correctly, Ivlev said.



How does the chef cook the vegetables themselves? First brings at high temperature to a boil, then reduces the fire and torments to semi-readiness. Then pierces with a toothpick, turns off the fire and drains the water. Konstantin is sure that the vegetables will come. And so that the same potato does not fall apart, when cooking adds a small piece of lemon.

So that the salad does not turn into porridge, Ivlev advises to give boiled vegetables to cool well, and only then cut them. It is better to boil today, put everything in the refrigerator, and then cook a salad the next day. There is no need to add greens to olives. No parsley, no salad, let alone dill. Except to take something for decoration.



Preparing Olivier from Ivlev

1. As for cutting vegetables, everything should be the same size as peas. Cucumbers after cutting Ivlev casts on a sieve so that the salad is moderately dry.
2. In order not to suffer with slicing eggs for his olive, Constantine simply rubs the eggs on a large grater.
   
   
   
   
3. Mayonnaise is used not purchased, but home. For its preparation, the chef uses the following ingredients: homemade eggs, lemon juice (can be replaced with vinegar), olive oil, some mustard. You can add a spoonful of creamy horseradish to mayonnaise. This, according to Ivlev, will allow the salad to play with new colors. But replacing mayonnaise with sour cream is not advised.
4. Before mixing already cut products, the chef salts them and peppers. Here you need to be attentive to salt, because if cucumbers are very salty, then this spice needs very little. It remains to add. mayonnaiseStir and try. Who knows, maybe we need a little more salt. On top you can decorate asparagus, broccoli or black caviar, for example.
   
   
   
   

We hope that these tips from Konstantin Ivlev will help you to prepare the most unusual and olivierThis will be a real decoration of the New Year's table.

https://www.youtube.com/watch? v=0XyoHtz15HQ