the meat must be salted and peppered on both sides, this is a responsible matter, sasha entrusted it to me. when cooking a steak, it is important to pay attention to the frying pan, it must be well heated, find out, but i won’t get ahead of ourselves, now this is necessary so that the meat is sealed and all the juices do not leak out of it. we also put water for the cabbage on the stove, adding a little salt to it. we send rosemary and garlic to the frying pan, crushing it first, and then laying it out. on one side a crust has clearly

formed, how many minutes should you wait for on each side, so that everything depends on the heating of the frying pan, our frying pan is now well heated, it took us about 30 seconds, we don’t need garlic and rosemary anymore, so we remove them, otherwise they will burn and give bitterness afterwards.. add a spoonful of butter to the frying pan, which we will use to fry our meat. in addition to the aroma, it gives the meat a beautiful brown tint. in general, adding butter is a trick from french cuisine; it is included in the recipe of many dishes. how long does it take to fry a steak? so that it is not just sealed, but fried to medium medium well. well, it will take about four, probably.

minutes, according to technology, we must periodically turn it over, and we must turn it over twice and water it with this mixture. while basting, the meat fryes faster , that same amazing crust appears: the meat is already ready, now we cover it with a second plate, cover it with a second plate or foil and let the meat rest so that... all the juices are distributed evenly, it’s time to make a side dish , let's start with cauliflower, cut it into small florets and place in boiling water, then cook for one and a half to two minutes. just look at the color. this is the first time i’ve seen such cabbage, now it’s clear where it got its name. sasha managed to cut the bell pepper; we cut it quite large into quarters. water the frying pan again with sunflower oil and add butter. and crushed garlic. the cabbage has already

cooked, so fry it along with the bell pepper. as a true connoisseur of dorbl, i was entrusted with the preparation of the sauce. pour cream into a heated saucepan, select thirty-three percent fat content. salt, pepper and add cheese. it dissolves very quickly in the cream, turning into a single mass and thickening before your eyes, so be sure to stir the sauce during the process, otherwise it may burn. add dry white wine, 30 ml will be enough, now we have reduced the heat for vegetables to a minimum and add cherry tomatoes here, this is done so that on low heat, while we assemble the dish, so that our tomatoes just warm up, fry, but not not spread out, listen, an amazing magic happened in my saucepan just now, but there was little cheese, there was a lot of cream and... the cheese absorbed all this cream,

turning the whole substance into dor blue sauce, just super, the smell is incredible. the sauce is ready, which means we can start assembling our dish, cut the meat in half, just look at what a luxurious medium we have, decorate it with a side dish and pour dorblue sauce on it. we will also need a pea stem. it seems to me that not every green goes well with steak. well, definitely peas suitable, bean peas, steak, he loves legumes very much, now we will make the final touch, add a little olive oil with truffle to our steak, with truffle with that very earthy mushroom, yes, which grows at every step here in belarus, yes here here in the wild territory, it’s full, come and

collect, you still have to smell it, oh well, if you thought that was all, then no, the magic is just beginning, a mini-smokehouse falls into sasha’s hands. i also got an important role, holding the lid over the dish while sasha blows smoke in there. i’ll note what kind of firewood you used, here it’s an apple tree, an apple tree, this is a real mini-smokehouse, that is, all the smoke is very fragrant, and we let it sit. and what is happening now, now the steak is soaked in smoke or vice versa, smoke, no, the steak is soaked in smoke, that is, in fact, sash, we added smoke here, made it from... after the steak has been infused in the house curtain, the lid can be removed. this action even has a special name: to undermine, this time all the smells are mixed, here are rosemary,

fried vegetables and meat, the smell of smoking, imagine, the dose of all this just explodes your nose and brain. if the smell is so incredible, then the taste is probably fantastic, so i’m off to try what we got, the minion recipe: we clean the beef tenderloin and cut off the central part, cut it into medallions 3-5 cm thick, salt and pepper with two sides, heat the frying pan well, add vegetable oil, add rosemary and crushed garlic to the frying pan. lay out the meat, remove the garlic and rosemary and add a spoonful of butter, pour the meat with its own juice to create a crust. the steak needs to be fried for about 4 minutes, after which we set the meat aside, cover with a lid and let marinate for 15

minutes. for the garnish, boil the cauliflower inflorescence in salted water for about 2 minutes, cut the bell pepper into quarters, pour sunflower oil over the frying pan again, and add. oil and crushed garlic, fry the cabbage with pepper, at the end add the tomatoes and cherry tomatoes to the frying pan, pour into a heated sauté pan for the sauce cream, salt, pepper and add dor blue cheese, mix until the sauce turns into a single mass, at the end it looks like they fried a medium well steak, but after brewing a little, and we see that there is no pinkish juice, it turned into a medium well cooked steak , the juice is released here. the steak is very juicy, but the juice is absolutely clear, this is the main characteristic. this is what a real steak looks like, and now we’ll find out what it tastes like. the first thing i felt was that very light aroma

of smoke. no wonder sasha and i made such a smoky serving for this steak. feeling number two is fried. the meat is well fried, but at the same time very juicy and tender, but i’m interested in how the steak will combine with dorblu sauce, it’s not in vain that i tried so hard while preparing it, you know the taste of dorblu cheese, it’s a little bit cheesy, not for everyone, by the way , i like it, but when you take a piece of meat, it becomes dull, since there are no particularly bright spices in the meat, with that very necessary piquancy. and in this combination the dish becomes absolutely complete and i am not afraid of this word, perfect. however, don’t forget about the side dish either. cauliflower is, it's just a miracle. everything here complements each other. the meat is supplemented with vegetables, the vegetables are supplemented with garlic

and rosemary, all this is also topped with sprouted peas, absolutely perfect, just perfect. having refreshed myself, i set off to explore the territory of the complex further; the local arboretum is full of mysteries and secrets. along neat paths i reached a labyrinth in which it is easy to get lost. people, people, the most interesting thing in a maze is scaring the people who also walk here. well done, no i was afraid, i got out, followed the sounds of music, they led me to the partisan camp. my grandfather was a military man, he fought, so such places are especially touching, valuable and

pleasant for me. the camp was created based on the memories of veterans and with help. professional museum workers, there is even a real dugout here, in general, i like the era of the king, but , for example, i don’t like the great patriotic war, it’s so wrong. this is all our history, in any story there is a place for food, that’s why there is an expression: war war, and lunch is on schedule. and this is essentially a guerrilla kitchen. back then they prepared simple food, whatever it was, and cooked it over a fire. by the way, let me note an interesting fact: they cooked food not during the day, but late in the evening, so that the smoke would not be visible. there were no refrigerators at that time, but there were other ways to preserve food. this is the prototype of the partisan. strong, look, here they put chips

of fruit trees, for example, apple wood, lit it, the smoke went through such a large channel into the smokehouse, and here hung, say, the lard acquired a beautiful color and a very pleasant aroma. senior financier colleagues, when i first came to the system as young specialists, always said that behind every budget ruble there is a person, so you really need to think and use budget funds rationally. i have not met a single belarusian, neither among the military nor among the civilians, who would say, let’s start some kind of war now, we are all peaceful people, but in case.

this is support for the family, a prosperous family first of all, of course, and support for families raising children, this is such a serious main task, markov’s project is nothing personal, watch it on tv channel belarus 24. grodno is certainly a royal city and it carried the desire to live in grand style through

the centuries, did it successfully, they used to build palaces and live beautifully, but now very much too. the place is very picturesque, as if i really was in a palace, but you won’t be satisfied with beautiful views alone, so i move to the kitchen. tartarus was brought to the territory of the polish-lithuanian commonwealth by a visiting cartographer. he told europeans about miracle of tatar cutlet. the cartographer left a long time ago, but... tartare has taken root on the territory of belarus and dmitry cooks it perfectly. dim, hello, good afternoon, hello everyone. so what is tartare? tartar, in fact , is a type or type of cutting, but in small cubes, but tartar has a rather dark history, as i think, because tartar is a cutlet, relatively speaking, yes, that is , a meat dish, it is also a sauce , and there is sauce, yes, they are also called. but still, in these sauces, all the cutting is into cubes, small cubes.

tartarus got its name thanks to the french king louis. they say that he was delighted with the military glory and victories of the tatars, and believed that their strength lay in the fact that they eat raw minced meat. today we will prepare a classic, correct tartare, in dima’s understanding, in dima’s imagination, in dima’s imagination. let's start by cutting the meat. we use. beef tenderloin, as you know, beef tenderloin makes up only 3% of the carcass, it is the least mobile meat, so it is the softest. cut the meat into cubes, they can be any, large, small, thick or thin, you can even beat them as you like. as a result of our labors, or rather our labors, we ended up with two neat bowls of finely chopped beef. what do we do next? season with olive oil, as i said, and add balsamic cream. do you know what we will do?

let's do this, here's a bowl for everyone, you season your tartare, i season my tartare, then we'll try together to see who did it better, take not just any olive oil, but extra virgin olive oil, generously pour it over the meat, salt, pepper and add balsamic cream, then stir, this is the first time i’ve seen it... unlike the sauce, it is thicker and seasoned. next we add red onion to the meat. in general, regular onions will do, but red onions give a milder, more moderate taste and aroma. we chop it into... squares, after all, we are preparing tartare. so what do we have here? i look at this incomprehensible scattering for a long time, look, this is red cabbage powder, red cabbage powder, it is used both as a seasoning and as a decoration. also in daikon is used as decoration, which we sprinkle with red

cabbage powder. when it comes into contact with moisture, it begins to release its bright present. the natural color is like lavender, purple, this is the magic of nature, while our meat is marinating, let's make bread, and here for tartare i use this one, let me smell it, they bake this kind of bread in the villages, if you've ever been to grandmothers in the village, in the ovens, and this scent can’t be confused with anything, it’s such a beauty, straight nostalgia, yes, and i i'll wrap it up for you, be sure to cut it.

with this serving, dima and i get real cakes, only meat ones, in other words, lavender mayonnaise, the taste of the sauce is very soft, unobtrusive, it seems to me that we add blackberry gel and it’s ready. it is quite simple: blackberries are crushed together with sugar and thickened on a baking sheet; if you don’t have blackberries on hand, you can replace them with raspberries. the final touch is to decorate the tartar with stars from daikon. look, they've actually turned lavender in color. and voila, our tartare is ready.

we got such a beautiful tartare. medieval tartare, it was probably much simpler, at least from a point of view. here the tartare is the way a simple belarusian cook sees it, i would like to say, but it’s by no means simple, dmitry, dim, thank you for the lesson, thank you for the taste sensations that i will now experience, well, for the aesthetics in modern belarusian kitchen. tartar recipe. we use beef tenderloin, cut the meat into cubes , season with extra virgin olive oil, and salt. we add balsamic cream, then mix, add red onion to the meat, which we also cut into cubes, set aside and let the meat marinate, cut off the crusts from the bread so that we get a rectangle, fry it in a frying pan with butter, spread the mousse on the bread from young cheese, a second layer of tartar and a third layer of aiolli sauce and blackberry gel, the final

touch is decorating the tartar with daikon stars, sprinkling with red powder. if desired, you can also decorate with fresh flowers. beautiful weather. beautiful me and a wonderful tartare on my plate, which i would love to try. i'll share my impressions. i was expecting something so sickly bright. but no, there’s nothing like that, that’s good. let me note that there are two camps here. the first is meat with balsamic vinegar and blackberry gel. this. fantastic, and this is generally, one might say, a separate dish, but somehow it goes so harmoniously with the creamy taste of the cheese that i don’t know whether it opens up or becomes one with it, well, in general, it’s delicious. alone they love tartare, others don’t understand how you can

eat raw meat, but i think everyone will like this tartare. and what i feared most. you can’t feel the taste of raw meat here, it’s simply not there. if you can fall in love with something at first sight, in my case a bite, then it seems to me that the tartare and i have it mutually. my love extends not only to food, but to the entire grodno region. these are amazing lands with a rich history and talented people, i wish you to try it too. this region tastes good.

watch everything that modern belarus lives on today on the belarus 24 tv channel, this is the news of the country. broadcasts of particularly important events, live broadcasts from the scene, current interviews with famous belarusians, exciting trips around the country, feature films for all ages, on the territory of the countries. azerbaijan, kazakhstan , turkmenistan, uzbekistan, kyrgyzstan , tajikistan, georgia, turkey, iran, iraq,

kuwait, bahrain, qatar, united arab emirates, saudi arabia, syria, jordan, lebanon. set up a satellite dish azer space-1 satellite. the tv channel signal is broadcast in the clear and is accessible. 24 hours a day every day, be with the belarus 24 tv channel and discover belarus. this. the most popular drink in the world, and also the most controversial. attitudes towards it change every year, some studies confirm its benefits, others refute it,

but one thing remains unchanged, no matter what, every year people drink it more and more often, it seems they are not going to give it up. i say, as you might have guessed about coffee, our program today is about him. yes, yes, in coffee matters, science is nearby. my name is. ekaterina berezkaya, hello, look in the program. shepherd and goats. let's find out how the most popular drink in the world was discovered. let's understand the coffee genome and study its effect on the cardiovascular system. the history of coffee is literally shrouded

in myths and legends, but it is known for sure that it originated in ethiopia. i'll tell you more right now. the most popular version of the first time a person drank coffee wears more character. pastoral story. its main character was an ethiopian shepherd. he saw that the goats became too lively after eating the fruit, there is still no confirmed theory about who started drinking coffee when for the first time. historians agree that coffee beans became widely used around 850 bc. and at first , people did not consume coffee beans, but the pulp of berries, plants and... they threw away the beans themselves, which, by the way, contributed to the spread of the plant. this also confirms location of modern plantations in ethiopia.

they follow the routes of slave caravans; trees grew where slaves threw away grain. in the 21st-11th centuries, arabs noticed exotic plants and began to grow them at home. this is how coffee began to conquer the middle east. it was the eastern rulers who began to brew grains. from this moment on , coffee brewing traditions arose. the rulers of yemen created real coffee plantations near the city of moka. by the way, this is what moka coffee was called for a long time. they tried to maintain a monopoly on this plant and even introduced death penalty for those who dare to bring out coffee. however, such a brave man was found and took them to india. at this time, in the coffee homeland of ethiopia, the drink was banned, but... with the development of trade, it finds its way to venice, in italy it is considered a drink that, without

exaggeration, cures everyone. diseases, although the church prohibited coffee. by the 11th century , all of europe was drinking coffee, and almost at the same time it appeared in tsarist russia. the fashion for coffee here was led by the reformer peter ii. scientists are still studying coffee, including at the dna level. the secrets of the coffee genome are already ready. open my colleagues. science has been interested in the genetic aspects of coffee for a very long time, but only after the development of molecular genetic methods, in particular sequencing, scientists managed to decipher the coffee genome, and work began with the robusto variety. and the most important thing that was shown is that, well, after they compared the coffee genome with the genomes. other

plants, particularly those containing caffeine, the results showed that coffee evolved independently from other plants, from cocoa, from tea, which also contains caffeine, that is, these genes arose independently of others. it turned out that coffee is genetically much closer to strawberries, popeyes, grapes and peaches. another thing that made it possible to establish, that is , genes were identified that are responsible for the economically valuable characteristics of coffee, first of all, genes encoding flavonoids and anthacyans were discovered there, these are genes that are responsible for the greekish taste of coffee for its aroma, respectively, well, there were other genes, uh, we identified responsibility for the chemical composition, coffee, it also contains a lot antioxidants, and thanks to this, that is, it allows us to further genetically modify coffee to create, one might say

, some kind of unique, optimal, ideal coffee that will contain all the necessary ingredients for the best taste. our scientists from the institute of genetics and cytology of nan-belarus continue to study caffeine and its effects on the human body. the metabolism of caffeine differs from person to person, for some it is faster, for others it is much slower and, in principle, this is important for an ordinary person, because that very often caffeine can cause some side effects, such as anxiety. rapid heartbeat there are some other adverse effects, this is especially important for athletes, since since 2004 it has been approved for use, its content is also controlled, before, if the caffeine content in the body was exceeded, the athletes were disqualified, caffeine itself is is capable of increasing the endurance of athletes and their

performance by approximately 2-4%, whether this is a lot or a little, they conducted research, that is, on olympic competitions in the finals , it was shown that if endurance competitions range from 45 seconds to 8 minutes, then a change in the speed of athletes even by one percent can significantly affect the distribution of medals, therefore, that is, at the moment the sport has reached such certain limitations possibilities, so here are any possibilities, even caffeine for one... 2 to 4% increase in performance, this will be very useful, but the problem is that the metabolism of all people is different, and from it depends on when caffeine starts to act, someone can take it an hour before the competition, it will begin to act only three hours later, someone, on the contrary, will take it 3 hours before the competition, within an hour its effect will end, that’s all genetically determined, we are currently undertaking a scientific project to study the genetic

aspects of metabolism. caffeine in athletes, uh, that is, we have identified a number of informative genes that are involved in metabolism, well, if so, examples, this is isoenzyme one2, a family of genes cytochrome-450, which in principle metabolizes approximately 95% of caffeine in the body, depending on the variants of this gene, its enzyme concentration can be greater or less, respectively , caffeine is removed from the body faster or slower, and also well... here are the hydrocarbon receptors, aromatic hydrocarbons and a number of other genes, including genes that have been identified that are responsible not only for the rate of caffeine metabolism, but for side effects, that is, we can determine slow or fast metabolism based on this, that is, then it is already possible to recommend individually to a specific person a specific dose of caffeine per day, that is , no more than one cup can be recommended to someone.