stalic (stalic) wrote,

Предложение работы

Все видели ролик с мадам, которая убеждает не давать тем, кто зарабатывает меньше 50 000 рублей?
А вы сами сколько зарабатываете? Если вы аноним - напишите в комментарии, мне интересно узнать!
Но еще интереснее мне узнать о  материальных требованих и способностях тех, кто на самом деле кое-что умеет в определенной области, потому что под катом объявление о вакансии.

Для перевода моей книги на китайский язык требуется переводчик.
Если вы являетесь таковым, то вот вам текст на пробу.
Пришлете перевод, я передам его китайским коллегам для оценки.
Укажите, пожалуйста, стоимость вашей работы, сколько знаков вы готовы переводить в день, сколько дней отдыха в неделю вам необходимо.


Situated at the crossroads of all continental paths and coeval with Rome, the great city of Samarkand once became the centre of Central Asian civilization. This is where plov comes from, a dish so humble and logical that its recipe was simply made for teaching those embarking on cooking plov with meat in a kazan for the first time. But I can guarantee that whoever fully masters this plov recipe will love it and cook it many time over, even after they’ve learned to consistently produce well-cooked plovs with larger amounts of ingredients and much more recipe complexity. Could this be because the wisdom is in simplicity?

600 g Basmati rice
1 kg mutton
400 g tail fat (kurdyuk) or
350 ml vegetable oil
150 g onions
1 kg carrots
2 garlic bulbs
salt, spices

c. 99-100, горизонтальная колонка на сером фоне
Some people think that plov should only be made with mutton. Not at all!
In Uzbekistan plov is cooked using any type of meat that is available: chicken, beef, mutton, etc. If there is no meat plov will be made without it. To begin with try making plov like it’s made in Uzbekistan, which is using minimum spices.
In some regions of Central Asia turmeric is used and almost everywhere garlic and red pepper are added for fragrance. However generally speaking plov is a dish that can be cooked without spices altogether. The main, and often the only spice used for plov in Uzbekistan is cumin. Meat nevertheless should still be seasoned with black pepper, which always adds to flavour by emphasizing and making it prominent in an ingredient, in the same way salt does.
A good cook is able to extract flavour and fragrance out of ingredients without resorting to spices. When I was living in Uzbekistan I had a neighbour. When he was cooking, his plov spread its aroma around the neighbourhood even though my neighbour used only about three hundred grams of meat. He chopped it very finely and fried skillfully, so the taste of the plov was the same as if cooked with a lot of meat. This man was simply a natural cook, he could “taste” with his fingertips – something only few people can do. These skills develop with experience; sometimes they can be acquired with knowledge, and only very rarely are based purely on intuition. But even intuition needs to be backed up by a bit of knowledge. Sometimes it’s enough for a person just to see someone cook, yet another person would require an explanation why cooking is done in a certain way and not in another way, while someone else would be able to not only know how to cook a dish but also imagine its taste in advance, just by reading a recipe. There are musicians who “hear” the music by looking at music scores and there are people who can “taste” a dish by reading a recipe. When learning, don’t jump ahead but start from the simplest dishes, and move forward with small steps. A plain dish can also be savoured. Cooking a simple dish to perfection is a pleasure in itself. Samarkand plov is one of those pleasurable dishes.

c. 99, способ приготовления
1 Sauté meat cut into large chunks in moderately heated oil slowly. Add salt and pepper.

1 For large chunks of meat to attain golden crusting we don’t have to heat the oil to an extremely high temperature. In order to achieve desirable golden crusting it will be sufficient for the meat pieces to rest against hot walls of the kazan. We shouldn’t shuffle the large pieces often, but when turning from side to side need to season them with salt and pepper. And never listen to those stating salted meat lets its juices escape. This is not a grill we are cooking on, the juices have nowhere to run, they will remain in the kazan and enhance the flavour of the dish. There is no way one can make unsalted meat taste good.

2 Add onions cut into thick rings and sauté them to the second degree. Then place carrots on top of the meat and the onions.

2 While the meat is retaining a lot of moisture onions can hardly be sautéed to the second degree. So let’s use similar principle as before: we need onions to be placed between the meat and the hot walls of the kazan. Guaranteed they will be caramelized! Carrots are placed on top of the meat but salt isn’t added here. Under the carrots we pour water so that the layer of oil rises to touch the carrots. Carrots are the ones to render their flavour to the oil!

3 On top of carrots add cumin, barberries , well soaked peas, garlic and pepper. Add one glass of water.

3 Carrots and the rest of the ingredients will be steaming under the lid. Their cooking will take less time than when they are boiled in water – steam conducts heat very well. Eventually the meat and the bottom layers of carrots will become softer and more compact, the level of water will rise, and together with the meat and vegetable juices will form stock, so-called zirvak.

c. 100
4 Cover kazan with a tight fitting lid and watch the heat: we aim at steaming the ingredients under the lid but preventing them from burning.

4 This method of zirvak preparation permits to achieve a richer aroma as hardly anything can escape from under the lid, and all flavours are preserved. On the other hand, cooking without visual control may seem difficult to a beginner. My advice is to listen to your kazan as the sound bubbling boiling water makes is different to the sound of frying or even burning, and smell is different as well! Check the peas – they should be almost ready. During this time carrots, garlic and pepper should be fully prepared to welcome a special guest – the rice.

5 Spread the rice, add salted boiling water to just cover the contents and cook while upturning the top layer from time to time.

5 You see, in Samarkand before serving plov, rice is given to Aqsaqals (male elders) to try. If the rice is cooked correctly, then the plov is served. Do you see now how important it is to cook the rice well?
One of the goals when cooking Samarkand plov is to keep rice white. This is why we cooked the meat and the onions as well as steamed the carrots slowly, at a moderate temperature. The oil still has some coloration! Therefore not a lot of water is poured over rice and there is no rolling boil at the bottom of the kazan – this is to prevent oil from rising, mixing with rice and giving it some colour!

6 When the rice is evenly cooked, cover the kazan with a lid. Scoop the dish out in layers: the rice, the carrots, and the meat.

6 In order for the rice to cook evenly it needs to be upturned several times, and scooped up into little mounds with holes in them to let steam through. When rice is cooked, cover it with a lid and reduce heat coming from the bottom aiming to apply heat to sides of the kazan only.
Plov shouldn’t be mixed for serving: first place rice on a serving dish, then carrots and peas, and lastly place a large chunk of meat close to the edge. Or we can cover the kazan with a dish and tip contents onto it. There should be a small cutting board with a knife next to the dish - a host will use those to cut up the meat. This way of serving plov allows for eating rice and meat separately for better enjoyment of their flavours.

promo stalic june 26, 2016 10:44
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Это страница Сталика Ханкишиева - автора кулинарных книг и ведущего телевизионной рубрики "КАЗАН МАНГАЛ". В записях содержатся черновики к уже изданным книгам и книгам, которые еще только готовятся к изданию. Мои видеоролики вы можете посмотреть здесь.
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