Sashunesha
I put it on the grate in the oven top + bottom + convection 70 degrees, I don't have a temperature probe.




Now I read your message, she is from 17.25. by 70g., can reduce?




That is, 16.25.
kubanochka
Quote: Sashunesha
I put it on a wire rack in the oven top + bottom + convection 70 degrees.
Fine! Everything will work out. We wait)))
Sashunesha
I lowered it to 50. And how I like your recipes here, I used to wander here, but I didn't get here, if I can, I'll do it myself. And then I put my nose in the oven - the smell is not very good, either they kept it, or they stuffed something bad ...
kubanochka
Quote: Sashunesha
Reduced to 50.
The sausages were in the fridge, right? Therefore, you need to gradually warm them up, start at 50, and then add the temperature.
Sashunesha
In general, they drove from the factory to us for a long time, but at the factory, God knows how it was ... But I think the nitrite is definitely there, they take a lot at this factory.
sleepyhead
Good day. Calm down while my sausages with the onset of heat, switched to vegetables. But a question arose. I remembered that I have a marinator "9 minutes" in my storerooms. Now marinate a little vegetables. And a message flashed in the subject of the marinator that the meat is marinated for homemade ham in the marinator. Girls, who does this, please tell me what and how long do you marinate it, and do you keep it in the marinade in the refrigerator after that, or do you cook it right away?

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