Caucasian Cuisine in the Autoclave
Home cooks often wonder: what should they preserve? Classic recipes and dishes no longer surprise anyone, and experiments don't always succeed. That's why UTEHO (Ukrpromtech) has prepared a series of recipes that will definitely amaze your guests. We’ll start with Caucasian cuisine.
Caucasian cuisine is distinguished by recipes that often have a very long history. Food is one of the elements through which you can feel the spirit of a region or country. And now, you don’t need to go to a Georgian or Armenian restaurant; you just need to open a canned dish.
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Chicken Chakhokhbili
Ingredients (for a 350g jar):
- chicken meat – 250 g;
- rice – 100 g;
- onion – 15 g.
Preparation method:
- Disassemble the chicken and separate the meat from the bones. Cut the meat into pieces of 30-50 grams.
- Peel and slice the onion into half-moons.
- Do not discard the bones; instead, cook them to make a broth for the tomato sauce. Use a 1:3 ratio of bones to water and cook until done. In heated oil, add flour, pour in the prepared broth (removing the bones first), and add sugar. Bring to a boil and simmer for another 2-3 minutes.
- Soak the rice in warm water to let it swell.
- Fry the cut chicken with the onion in oil until almost done.
- Next, prepare the tomato sauce. Use the following proportions:
- broth – 60%;
- parsley – 4%;
- tomato puree (paste) – 35%;
- ground red pepper – 0.5%;
- ground black pepper – 0.5%.
- Thoroughly mix all the ingredients. It is important to add warm broth (approximately 75°C).
- Place chicken pieces and rice in jars, layering them, and top with hot sauce.
Seal the jars and place them in the autoclave. Preserve for 40 minutes at 110 degrees Celsius.
You can also prepare khachapuri with duck meat using a similar recipe. Rice can also be replaced with vermicelli or even omitted from the recipe. In this case, arrange the ingredients in the jars according to the proportion: sautéed meat – 50%, sautéed onions – 15%, tomato sauce – 35%.
Adyghe-style Chicken
Ingredients (for a 1-liter jar):
- Chicken – 800 g;
- Onion – 50 g;
- Flour – 30 g;
- Garlic – 10 g;
- Salt – 10 g;
- Ground red pepper – 6 g.
For this recipe, we need a whole chicken, cleaned of its innards. During further preparation, separate the meat from the bones and the fat separately.
You can also prepare Adyghe-style duck following similar proportions, or even mix both types of meat.
Preparation:
- Cut the chicken into pieces weighing approximately 50 grams.
- Peel the onion, slice it into half-rings, and sauté in oil.
- Prepare the sauce with the following proportions:
- Fat from the bones – 17%;
- Sautéed onion – 20%;
- Red pepper – 3%;
- Flour – 15%;
- Garlic (minced) – 5%;
- Salt – 5%;
- Water – 35%.
- Place the meat in jars and pour the sauce over it.
Seal the jars and place them in the autoclave. Preserve at 110 degrees Celsius for 40 minutes.
Considering the same sterilization modes and similar products, you can easily prepare these two dishes simultaneously. This way, you save time and get twice as many delicious dishes.
UTEHO (Ukrpromtekh) manufactures autoclaves made of stainless steel in various sizes and modifications. You can buy autoclaves ranging from those that hold 8 half-liter jars to large industrial autoclaves for 1000 jars. We also offer models made of black metal for customers with a smaller budget.
In addition to household autoclaves, we also offer industrial autoclaves for large-scale canning.
Besides autoclaves, we manufacture moonshine stills, disc plow pans, cheese makers, smokers, and other metal products. You can order them on our website or by calling our managers: (050) 376-60-86 or (067) 370-27-22. Our professionals can also provide consultation on choosing and operating autoclaves.
Also read:
- Zucchini in the Autoclave
- Pickles in the Autoclave
- Tomatoes in the Autoclave
- Lecho in the Autoclave
- Eggplants in the Autoclave
