Culinary delights are sometimes so inventive and original that we are amazed: either there is a dish offered at the restaurant, or send it to the museum. Just like in the ironic movie "What Men Talk About." By the way, the name of this delicacy became known to the general public from there!
This is a mysterious deflope.
Yes, another word, right! Deflope - what is it? There are several opinions about the origin of the puzzle. The first and most elementary: the subject, which would be so called, in nature was not and is not. He is a fiction, an invention, the original move of the scriptwriters and directors of the film. The second idea about deflop, what it is, is nevertheless connected with gastronomy. This is the name of the dish made from cured meat (beef, veal, buffalo and other types of ungulate large-horned animals). The smart chefs of the capital's restaurants tried to use the newfangled brand. And very soon after the premiere, they began to serve meat products of a different cooking method under this very name - “deflop”. What is this, customers of the institutions did not really know and courageously "consumed" extravagant food. And finally, the latest version. It is also quite exotic, but closer to the truth than all the previous ones.
On an excursion to France
The French are geniuses not only in love, but in everything related to the joys and pleasures of life. Including food. We can judge this by some old recipes that are unique in the list of products and their heat treatment. For example, deflop - what is it? Vegetarian dish of mushrooms, roots and seasonings. True, ordinary champignons or saffron mushrooms are not good here. Literally, the recipe advises: take sheomi mushrooms, a piece of meag root and keran seeds. All this once grew in the south of France. You can hardly buy each of the ingredients at the supermarket, but in the Middle Ages they were available. What is Diflope in an old kitchen? Mushrooms cooked in a special way, extremely tasty and equally poisonous. They are steamed, then frozen, washed in a solution of alcohol to remove the poison. Meag root is also boiled, and for several days. Then cut into pieces, fried with mushrooms, sprinkled with seeds of kerana. Eat a dish with red wine. True, we do not recommend using the recipe now: it is very approximate and can be fraught with unpleasant consequences!
And again to the meat!
But we will return to our 21st century and find out the modern meaning of the word "Diflope". There are several options for writing it: “di flop”, “diflop”, “deflop” and “de flop”. The last one is correct. We are addressing again to the French - the so-called
jerky, pickled and served with vegetables and herbs, spicy sauces. How to cook it: take a tenderloin with good flesh, a small layer of fat. Suitable veal, beef or poultry. You can cook corned beef or ham. If the meat is fresh, it should be cut into small cubes, 3-4 cm thick. For every kilogram of the main product is 2 tablespoons of salt. Better not to take "Extra", but a larger, coarser grind. Mix it with pepper (1-2 teaspoons), coriander and ginger, sugar (each component 1.5-2 tablespoons). Hold the meat for about 15 minutes in wine. Then take out, put on a sieve and let drain. After that, sprinkle the meat with vinegar and roll well in the mixture. Fold it in a container, sprinkle with the rest of the salt, cover with a linen rag and put oppression. As such, your de flop should stand in the refrigerator for 13-15 hours. Then take out, brush off excess salt, put on a dish, sprinkle with fresh herbs. Serve fresh vegetable salad with meat.
Hot de flop
To prepare a dish according to this recipe, you will need 800 grams of jerky, a couple of parsley sprigs, a spoonful of vinegar, vegetable and butter, seasonings (thyme, pepper). Heat butter in a stewpan, add vegetable oil. Mix chopped meat with seasonings and fry in a saucepan for 10 minutes, do not forget to mix. When everything is ready, the product is laid out on a dish, generously sprinkled with vinegar and sprinkled with chopped herbs. In warm form, it is served with hard cheese or feta cheese, vegetables and wine.