What to cook in the pot on the stove Bashny.Net

Dishes prepared in KazanThey have a unique taste and retain more useful substances than those prepared in the pan. And the volume of the pot is such that goodies are enough for any family.





Cast-iron Kazan gives us food that is evenly fried on all sides. Like all cast-iron dishes, the cauldron retains and gives away heat for a long time - this is ideal for cooking meat and languishing dishes.





Whether you cook on an open fire or at home on a stove, the result will certainly please you, and we tried to make a list of everything that you need to put in the vault.

What to cook in Kazan must be prepared for the process of cooking or, as experienced chefs still like to say, “oil”. To do this, it is lubricated with oil and warmed up for a couple of minutes on a strong fire.





The unique properties of cast iron allow you to use the Kazan as a “cooker”. If the heated Kazan is tightly covered with a lid, then the hot air inside will warm up food from all sides at the same time. Thus, cooked products are cooked "steam" and quickly reach readiness.

Duck pilaf



The ingredients

• 500g rice
• 1 duck
• 400g carrots
• 400g onions
• 750 ml of water
• 10 cloves of garlic
• salt, pepper, barberry and turmeric to taste

Preparation

1. Remove the skin and bones from the duck, all we need is meat.
2. Cut the meat into big pieces.
3. Cut the carrots with straw and the onions with half rings.
4. Put the duck fat in the pot and roast it to the state of quarks. Take the squarks, and roast the meat to a golden crust on the resulting fat.
5. Add the onions and carrots, stir roast for another 10 minutes.
6. Then salti, add spices, cover the lid and zirvak carcasses for 25 minutes on medium heat.
7. Rinse a few waters of rice. Put a layer of rice on top of the zirvak in the Kazan, pour water, salt and put on the fire.
8. When the water boils, reduce the fire to a minimum, put the head of garlic, removing only the top layer of husk.
9. Cover the pot with a lid and boil until the rice has absorbed all the water. And about 7 inexcusable mistakes that beginner cooks make on the way to the perfect pilaf, you can learn from our article.
10. Turn off the stove and let the pilaf brew a little.
11. Stir and put the pilaf on the table.
12. Bon appetit!

Roasted with potatoes



The ingredients

• 1 kg of potatoes
• 400g pork
• 100g carrots
• 150g Bulgarian pepper
• 400g tomatoes
• 15g garlic
• 15g onions
• 40g vegetable oil
• 1 tbsp water
• 1-3 bay leaves
• salt, pepper and greens to taste

Preparation

1. Peel all the vegetables, cut the meat into identical pieces.
2. Warm up the vegetable oil in the pot. Add some onions and a slice of garlic. Roast it until it smells.
3. Send meat to the pot and roast for 10-15 minutes until each piece is roasted on both sides.
4. Cut the carrots in circles, the peppers in cubes, and the onions in half rings.
5. Add to the meat sliced vegetables and roast all together for another 10-15 minutes.
6. Meanwhile, pour boiling water on tomatoes, peel them off and cut each into 4-6 parts. Cut the potato slices.
7. Send potatoes and tomatoes to Kazan, salti, pepperchi, add your favorite condiments and bay leaf.
8. Pour a glass of water, stir and carcasses on a small heat for 25-30 minutes (until the potato is ready).
9. Open the lid and let the right amount of liquid evaporate. Roasted in the pot with potatoes It can be made very thick or similar to soup.
10. Sprinkle the greens, take it off the fire and let the roast brew under the lid.
11. Serve it hot. Bon appetit!

Chicken with vegetables



The ingredients

• 700g chicken meat
• 1 carrot
• 1 bulb
• 300g potatoes
• 30 ml of vegetable oil
• 1 tbsp water
• salt and pepper

Ingredients for marinade

• 1 tsp chicken condiments
• 50g vegetable oil
• 1 tsp salt
• peppery

Preparation

1. Frost the chicken (preferably young) and cut it into pieces.
2. Mix in a cup all the ingredients of the marinade. Lubricate the meat and leave it for 20-30 minutes.
3. Heat the butter in the pot. Place the pieces of meat and roast on both sides on a strong heat until golden.
4. Cut the onions with half rings, rub the carrots on a large grater, slice the potatoes.
5. Send onions and grated carrots to the roared meat. Roast, stir, 3 minutes.
6. Then add raw potatoes, hot water, salt and black ground pepper. Cover the Kazan lid and carcass the dish for another 20-30 minutes.
7. It will turn out very tender and soft meat that even children will like.
8. Bon appetit!

Rabbit stew



The ingredients

• 2 kg of rabbit meat
• 1kg potatoes
• 600g of onions
• 200ml sunflower oil
• 100g butter
• 600g of champignon
• rosemary, salt and pepper to taste

Preparation

1. Divide the meat of the rabbit into portions.
2. Peel the potatoes and mushrooms.
3. Heat the butter casket well. Roast the meat to a golden crust.
4. After that, add to the meat onions with semi-rings and sliced mushrooms. Pepperchi and salty, roast to rosy onions.
5. Put the stove in extinguishing mode, pour the cream, add a couple of sprigs of rosemary.
6. Stir everything and carcasses for 15-20 minutes.
7. Before serving, sprinkle the dish with sliced greens.
8. Bon appetit!

Cast iron Kazan requires minimal care, but saves your time and effort in the cooking process. No matter how high technologies develop, offering us more and more new options for kitchen utensils, cast iron remains relevant, professional chefs and numerous gourmets keep faithful to it.