The culinary creations are sometimes so inventive and original that we are surprised: either there is a dish offered in the restaurant, or send it to the museum. Just like in the ironic film "What Men Talk About." By the way, the name of this delicacy became known to the general public from there!
This mysterious "deflope"
Yes, the word is still true! Deflope - what is it? Opinions about the origin of the puzzle are few. The first and the most elementary: an object that would be so called, in nature it was not and is not. He - a fiction, fiction, the original course of script writers and film directors. The second idea about the deflope, what it is, is still connected with the gastronomy. This is the name of a dish made from dried meat (beef, veal, buffalo and other ungulate large-animal animals). Efficient chefs of the capital's restaurants tried to use the newfangled brand. And very soon after the premiere began to serve meat products of different ways of cooking under this very name - "deflop". What is it, customers institutions are not really known 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 that concerns joys and pleasures of life. Including in food. About this we can judge by some ancient recipes, unique in the list of products and their heat treatment. For example, deflope - what is it? Vegetarian dish of mushrooms, roots and seasonings. True, the usual mushrooms or redheads are not suitable here. Literally, the recipe advises: take mushrooms of Sheo, a piece of Meag root and seeds of keran. All this grew once in the south of France. Each of the ingredients now hardly buy in the supermarket, but in the Middle Ages they were available. What is the flop in the old kitchen? Specially cooked mushrooms, extremely tasty and to the same degree poisonous. They are boiled for a couple, then freeze, washed in a solution of alcohol to remove the poison. The root of the meag is also boiled, and for several days. Then cut into slices, fry with mushrooms, pouring seeds of keran. Eat a dish, washed down with red wine. However, now to use the recipe is not advised: it is very approximate and can be fraught with unpleasant consequences!
And again to the meat!
But let's return to our 21st century and find out the modern meaning of the word "flop". There are several variants of his writing: "Di flop", "Diflope", "Deflope" and "de flop". The last one is correct. We address ourselves again to the French - so called jerky, marinated and served with vegetables and herbs, with spicy sauces. How to cook it: take a tenderloin with a 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 each kilogram of the main product is 2 tablespoons of salt. It is better not to take "Extra", but larger, coarse grinding. Mix it with pepper (1-2 teaspoons), coriander and ginger, sugar (each component of 1,5-2 spoons). Meat for 15 minutes in wine. Then remove, place on a sieve and allow to drain. After that, sprinkle the meat with vinegar and roll in a mixture. Fold it in a container, sprinkle with the remains of salt, cover with a cloth and put oppression. In this form, your de flop should stand in the refrigerator for 13-15 hours. Then remove, shake off excess salt, put on a dish, sprinkle with fresh herbs. Serve fresh salad with meat.
Hot de flop
To prepare a dish for this recipe, you will need 800 grams of dried fish, a couple of sprigs of parsley, a spoonful of vinegar, vegetable and butter, seasonings (thyme, pepper). In the saucepan, heat the butter, add the vegetable. Sliced meat mixed with seasonings and fry in the saucepan for about 10 minutes, remembering to stir. When everything is ready, the product is laid out on a dish, generously sprinkled with vinegar and sprinkled with chopped greens. In a warm form it is served together with hard cheese or cheese, vegetables and wine.