Pilaf is a popular dish among people all over the world. This is due to the fact that it combines different ingredients that together create a unique taste.
One of the key components of pilaf is carrots. Not only does it give the dish a bright appearance, but it also adds sweet notes.
It is important to know that carrots for pilaf need to be cut in a special way, reminds the expert of the online publication BelNovosti, chef Yulia Arkhipova . This is the only way to create a real culinary masterpiece.
The correct technology for cutting carrots for pilaf - what is it
Forget about cutting carrots into cubes or circles and don’t even think about using a grater.
To make pilaf tasty, Uzbek chefs advise cutting carrots into thin strips, and here's why.
If you cut the carrots into strips, you can be sure that they will cook evenly while the pilaf is stewing.
Thin strips of vegetables heat up faster and absorb the aromas and flavors of spices, as well as meat juice. Thanks to this, the carrots become soft, while maintaining their structure.
Finally, carrots cut into strips retain their shape during cooking. The vegetable does not boil too quickly, which is important for the attractive appearance of the pilaf.
Earlier we shared a recipe for pollock under a fur coat.
Expert: Julia Arkhipova
