All about kulich and sirnaya paskha: Kato breaks it all down for you! скачать в хорошем качестве

All about kulich and sirnaya paskha: Kato breaks it all down for you!

An in depth look at the specifics of making a kulich and sirnaya paskha, with veteran restaurateur Kato. 0:00 Introduction 4:31 Kulich catastrophe: what did Yura get wrong? 6:57 Essential kulich ingredients: flour, yeast, butter, sugar, egg yolks and whites, raisins. 19:47 Kulich spices and add-ins 23:48 Basic kulich procedure: mixing/kneading/rising. 28:03 Kulich containers: coffee cans, glass, aluminum tube. 31:14 Kulich readiness 33:44 Kulich topping: glazur 37:42 Properly slicing the kulich: the medallion method! 39:47 Kulich longevity 41:08 Sirnaya/tvorozhnaya paskha: all about the ‘cheese’ 46:58 Grating/grinding the farmer’s cheese 48:58 The controversy of zavarnaya versus cold made paskha. 52:42 The vanilla bean 53:35 Adding sour cream, heavy cream, cream cheese? 56:56 Raisins, nuts, candied fruit 57:35 Nutella versions 58:38 Draining the paskha, paskha form (pasochnitsa): wood versus metal versus plastic. 1:04:29 Concluding thoughts