Mandraik Ludmila
Nathalte, Natasha, pour water over 60-70 degrees, turn on the "heating", I have a temperature of about 65 degrees in redmond heated, just for meat or poultry. Yogurt does not suit at all, there is 40 degrees, at least for me, this is not enough.
Nathalte
Mandraik Ludmila, Buttercup, Thank you. Today in the heating I will try to measure the temperature. Surely somewhere about the same.
Mandraik Ludmila
Nathalte, Natasha, here are the sous-vide recipes, choose according to your taste
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=201;start=0
Nathalte
Mandraik Ludmila, Buttercup, thanks, yeah, I went to master.
Mirabel
Nathalte, NatashaNatasha, it still seems to me that a more successful sous-vide result is obtained with more accurate temperatures and in the devices that support it.
I tried to sous-see in the cartoon, where the tempo was 6o degrees, somehow the result was average, now sous-see in the cartoon, where the tempo is more accurate and you can set 62 degrees. Nuuu the results are many times better!
I plan to buy a stick for Suvidov, in my opinion it will be even better.
Try, of course, to see it so primitively, but ... if you like the principle itself .. you probably need to think about a more correct technique.
Mandraik Ludmila
Quote: Mirabel
Try, of course, to see it so primitively, but ... if you like the principle itself .. you probably need to think about a more correct technique.
A very correct thought, I started to sous-see in the cartoon, although my heating temperature is higher, somewhere between 65-68 degrees, and then I bought a submersible apparatus, and everything became much easier, there the temperature is set exactly and there is a shutdown timer
Mirabel
Quote: Mandraik Lyudmila
and everything became much easier
People, is it tastier?
I gave advice, but I doubt it myself .. I need a stick or continue to exercise at the cartoon
Mandraik Ludmila
Mirabel, Vika, I didn't notice a big difference in taste, but it warms me up more than yours, and it's more convenient, that's for sure, I have heating in the cartoon without a timer, it does not turn off itself, but here I set it as long as necessary and forgot, besides As far as I understand, submersible is more economical in terms of electricity than cartoon.
Nathalte
At the initial stage, I just want to try, will it work with us. In general, the device is expensive.
If it does, I'll buy a cartoon with a multi-cook.
Cirre
Nathalte, Natashasous vid redmond has a cartoon.
Nathalte
Cirre, Galina, is this? COOKER REDMOND RMC-250
Cirre
Nathalte, Natasha, no Multicooker REDMOND RMC-M35 (VACUUM program (for cooking using Sous-vide technology)
Cook
Cirre, Check mark, how is this cartoon in operation? Is it worth considering for a purchase?
Nathalte
Cirre, Galina, thanks, I'll look.




Hmm ... The price is very attractive, on a multicooker 2997.
I join Olga's question
Cirre
The girls in the PM answered, otherwise we are chatting off topic
Crochet
Girls, no one tried to cook jellied meat just jellied meat, not aspic) from mackerel?

Maybe someone has a proven recipe?

There are many recipes on the Internet, but one thing on the Internet, and quite another on your favorite forum ...
Ilmirushka
Quote: Krosh
jellied meat, not aspic) from mackerel
Kroshik-Innulya, explain to me who understands nothing about mackerel jelly, how is it different from aspic?
Svetta
Crochet, Inna, why do you need mackerel jellied meat? What is not satisfied with aspic?
Mirabel
Quote: Mandraik Lyudmila
it's more convenient, that's for sure
So the stick is needed very much!
Lyi
Quote: Mirabel
So the stick is needed very much!
Do not forget that in addition to ensuring a constant temperature and a timer, this stick has a small fan for circulating water, which allows you to maintain a constant temperature throughout the entire volume, and not only near (far) from heating sources. I bought a stick on Aliexpress (much cheaper) and am very happy, no temperature failures, fogging and other troubles.
Mirabel
Lyi, you can ask for a reference to Ali, you can in the LAN.
Nathalte
Lyi, similarly
Nikusya
Lyi, well, me, please.
Lyi
Quote: Mirabel
can you ask for a link to Ali
Vika, Natasha, Ilona, catch.

edD5ZvPP "target =" _ blank "rel =" nofollow noopener "> -1px;"> edD5ZvPP


I have been using this device for 9 months, often. Keeps temperature perfectly, no fogging and other troubles are not noticed. In addition, in a household store I bought transparent food containers Multibox "Picnic" for 9 and 11 liters for ridiculous money, I also bought something like a coil there. Now I can lay from 1 to 3 vacuum bags with meat at once. I do not like to make a large piece at once, I divide it into 3 portions, while we eat 1 package, the rest are unpacked in the refrigerator or freezer. If you need it, I open a fresh bag with the necessary contents.
Good luck.
Nikusya
Lyi, Thank you, the price is really more democratic !! I'm going to delve into the intricacies.
Nathalte
Quote: Lyi
In addition, in a household store I bought transparent food containers Multibox "Picnic" for 9 and 11 liters for ridiculous money, I also bought something like a coil there. Now I can lay from 1 to 3 vacuum bags with meat at once.
From this place, is it possible in more detail? My brain is not designed for this the first time
Lyi
Quote: Nathalte
From this place, is it possible in more detail? My brain is not designed for this the first time
Natasha!The Su-Vid device itself can be immersed in any container from pots to various containers. I love watching the cooking process, so I was looking for transparent containers. The selection criteria were low cost: the cost of containers ranges from 100-150 rubles each. Containers must be food-grade, withstand heating the liquid in them up to 90 *. The containers must be large enough so that you can su-see several packages at once and they are in free float, and not wrinkled in a cramped pan. As I wrote earlier, it is more convenient for me to cook in small portions so that you can eat the cooked one in 1-2 times. Therefore, I immediately pickle, evacuate and Suviz several bags at once, and then open them one by one at the right time. She seems to have explained everything. I took the coil, since the vacuum bags must be submerged in the water, and not floated on top, and for loading several bags at once.
But the explanations go to the wrong topic, where needed. I'm afraid HelenTim will do it for us.
Nathalte
Lyithanks, now everything is clear
Cirre
Girls, which mustard is close to the taste of Dijon?
Mandraik Ludmila
Cirre, Galya, I didn’t even understand what exactly interests you. Dijon, she's kind of French, she's like that, as I understand it, one special, everything else is spicy
Cirre
Luda, I’ve run out of it, I always buy it, but today I pushed, but it’s not there.

Well, I thought, if I don’t find it, is there any similar to taste. I looked at the French one, but didn’t dare, especially since it’s peas.
Mandraik Ludmila
Galya, yeah French - peas, but the taste is similar, sour and not very spicy. But I only throw it in mayonnaise, so we don't eat it, so I don't even know what to advise you
Cirre
I like to use Dijon for marinating meat, I hope it will be in Auchan tomorrow. We must also try French.
SvetaI
Cirre, Galina, I was in Dijon and, naturally, bought the famous local mustard there. The set, as far as I remember, consisted of 6 or 8 jars and all different tastes
Tashenka
Lyi, and what kind of coil? I also look at the stick, so I collect all the information.
Nikusya
Quote: Tashenka
Lyi, what kind of coil?
Yeah, I'm interested too. If Lena Timovna can send anything to the address where this topic is being discussed ...
Olga VB
Brothers, there is a chickpea broth, boiled down to the state of a thick jelly rich brown color, about a glass.
Any advice other than "throw it away"?
Svetlana62
Girls, tell me, please, a successful recipe for dumplings for rolling by hand, not for freezing and for any filling. I haven't rolled it by hand for a hundred years, lost both my skill and recipes. It is advisable to cook in water, not steam.
Mandraik Ludmila
Olga VB, Olga, you can mayonnaise, though it will turn out a lot
Cirre
Svetlana62, SvetlanaNatasha showed great how she does Scarecrow # 9449
Svetlana62
Cirre, Galina, of course, great, only there is dough for the dough rolling machine, but I need to roll it with my hands, and it was not hard. And at the same time so that the dough does not stick out when boiling in water. Is there such a thing?
Svetlenki
Svetlana62, Svetlana, I was just doing dumplings today, rolling by hand. I took the recipe from here

Lesson number 18. Flour culinary products. Vegetable and mushroom dishes.

Maybe it will help
Cirre
Svetlana62, Svetlanamaybe it will do

Dumplings "The most lazy"
Rural dumplings steamed
Svetlana62
Svetlenki, Sveta, Cirre, Galina, girls, thanks. I read it, not what I need.
gala10
Svetlana62, I really like the kefir dough from Admin: Dumplings, dumplings, noodles (recipes) # 7
and this is also:
Dough for dumplings with vinegar
Both are great for hand rolling.
Olga VB
Cirre, Galina,
Mandraik Ludmila, Buttercup,
ang-kay, Angela,
Thank you girls!
I put the biscuit, but, probably, all the same, it will almost turn out bizet, because due to the very concentrated broth, it whipped to a stone state, barely mixed flour into it. Even the most interesting what will turn out
Svetlana62
gala10, Galina, thank you very much!
Lyi
Quote: Tashenka
and what kind of coil?
Natalia, this is a wire structure, which I called a coil. Under what name he was encrypted in the store, I don't remember.

🔗

dopleta
It seems to me that if you turn it over, this is a drying stand either for plates or for lids.

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers