I am looking for a recipe on our forum

[Svetlana]

Svetlana, look here, this is certainly not exactly what you asked Whipped cream and butter creams # 301

how much butter you need to add to make a cream that can be whipped.

This seems like Anya Qween's recipe.

[Angela]

Angela,



Elena,



Thanks for the help .

pouring condensed milk from tin cans into a 0.5 liter glass jar

Thanks for the idea! I didn't even have a thought
I welded 3 cans in 4 hours at 100 ° C. The stainless steel bowl, so everything is in order, in the morning it rubbed a little, it went well.
Not much glue, literally 3 points hold the label

Oh, I’m all so sudden today. I was going to make herring under a fur coat, but then it hit me that I wanted to make a forshmag, I had never done it before. I looked at several recipes and here I have question: why bun in forschmag for "meat"? Or you can do without it, I don’t need extra carbohydrates

[Buttercup]

Buttercup, I never add a roll, I have herring, carrots, egg, processed cheese and butter, sometimes I add green onions and dill.

[Buttercup]

Buttercup, with a bun soaked in milk the taste is softer and better consistency. The bun brings all these disparate ingredients together into a coherent whole. You can do without it, of course, but I like it better with a bun and then no butter is needed. My forshmak is exactly the same as in this recipe.

Herring forshmak (MariV)

But the butter does not scare me ... I will do it without a roll

I think this is the most interesting topic on the forum.

Svetlana, the cream is whipped with a fat content of 30+. I will NOT tell you where, but someone on the forum wrote, there is even a table, how much butter you need to add to get a cream that can be whipped.

Girls, we don't have 30+ cream, but we have 60% cream ... Can I make a string of them? Won't be churned into butter? Or can you try whipping them up? Who tried the thread?

Here too I will ask ...
I can't find the Mimosa salad from Nata Chuchelka in the New Year's Temka.
Help who remembers where he is!

Mimosa from Nata Chuchelka

Galya cooked in DR. Ask her.

Ask her.

Gali is not at the cafe!

[Margarita]

Margarita, Discussing the New Year's menu 2019
Chuchin did not find it.

[mamusi]

mamusi, Rita, catch Mimosa from Scarecrow

Discussing New Year's menu 2019 # 1753

Won't be churned into butter? Or can you try whipping them up? Who tried the thread?

I dilute heavy cream for whipping with milk.

Everything is found. Natasha gave me a link.
Discussing New Year's menu 2019 # 1753

Girls, how to cook cocoa?

Girls, how to cook cocoa?

I cook in a slow cooker. In the baby for "Baby food". and sugar free.
Milk + cocoa powder.
2-3 tablespoons with a slide for half a liter of milk

You can dilute it with boiling water, add milk to the desired taste and volume. Boil. Sugar by the cube

I have no multicooker. The meaning of the "Baby food" regime? Slow heating?

Slow heating?

for a small volume. so as not to run away, the algorithm is longer.

Then in a saucepan according to the second option

how to cook cocoa?

Cocoa and marshmallows (ang-kay)

[Irina]

Irina, before there were no multicooker, but cocoa was always cooked and drank. When boiling milk in an ordinary saucepan, diluted cocoa powder was added with a small amount of warm milk at the rate of 1 tsp. powder per cup of finished cocoa. Added - brought to a boil again - done. Sugar to taste.

Nobody makes instant cocoa?
Rather, the concentrate, I cook a thick bittersweet paste from ordinary milk, sugar and cocoa powder, then I tea with it instead of sweets or jam, and if a good spoonful of this "porridge" is gurgled into boiling water and stir, you get excellent cocoa, practically Nesquik, only without excess chemistry. Cheap (compared to Nesquik) and angry.

Thank you, girls, I want to remember something from my kindergarten childhood and eat. Casserole, cocoa ...

And without milk it tastes better. A little salt, just a little bit. Delicious

In the cartoon why I cook, it costs a long time on heating, and even tastier. The husband loves with milk. And I am without)))

Virgo, why do you dilute cocoa in cold milk? I even boiled water ... as a craftswoman taught on Red October ...

[Lelka]

Virgo, why do you dilute cocoa in cold milk?

Lelka, I wrote "warm".
Crown, asked "how to cook", and I wrote how to cook.

And without milk it tastes better. A little salt, just a little bit. Delicious

Lelka, you just wrote the opening for me! For me, cocoa is only in milk, not with milk, but in milk. And with a grain of salt ... it's just a new star in the sky, really. I have never heard of it, let alone tried it.

[Crown]

Crown, and is it possible in more detail?

not that I tried

Try it, share your impression))))
And what, salt is added to chocolate. Small doses only

cocoa was always boiled and drunk. When boiling milk in an ordinary saucepan, diluted cocoa powder was added with a small amount of warm milk at the rate of 1 tsp. powder per cup of finished cocoa.

In order for the cocoa to mix more easily in the milk and it was not necessary to "chase" the lumps around the pan, you must first stir the dry powder with sugar (just a little bit if you don’t want something sweet), and then you can dilute with a small amount of liquid before mixing in the main volume or immediately plump in the entire volume, - it will disperse quickly and evenly, without lumps.
So it is more convenient to dissolve any dry in wet, having mixed this dry beforehand with something instant such as sugar, salt, citric acid (depending on the main taste). I dissolve flour, starch and so on. in a disproportionately large amount of liquid.
Even honey will dissolve quickly and evenly if you mash it with sugar first.
Good luck!

[Crown]

Crown, and is it possible in more detail?

Can.
I experimented with homemade condensed milk, cooked sugar and milk in a saucepan on the stove, but at first the proportions were not the same, I took a glass of sugar for two glasses of milk - the condensed milk turned out to be a little "glassy" in appearance, and it tasted like "glucose" , I just wanted to dilute it with dry milk, but at home there was only "wet". Then I took another glass of milk, stirred 4-5 full spoons of cocoa in it, boiled and returned the previously brewed condensed milk there, boiled everything together to the desired thickness (another 10-15 minutes) and poured it into a jar with a lid. While the mass is hot, it is more liquid, and when it cools, it thickens.
For myself, I brought out the proportion of milk-sugar for an ideal condensed milk: for a glass of milk 1/3 cup of sugar, cook in a non-stick saucepan for about 15 minutes for each glass of milk (3 cups - 45 minutes), the fire is at the limit so that it boils violently, but does not run away ... From two glasses of milk, 250-280 ml of condensed milk is obtained, from three about 400 ml, cocoa does not particularly affect the volume, but gives thickness.

[Crown]

Crown, and did you exhibit the recipe here?

[Crown]

Crown, and did you exhibit the recipe here?

No. I have a problem with pictures.

[Galina]

Galina, I wonder, will it work in a cartoon with milk porridge?

[Galina]

Galina, I wonder, will it work in a cartoon with milk porridge?

I don’t know, I don’t have cartoons, but condensed milk is somehow cooked in them.

[Crown]

No. I have a problem with pictures.

Crown, Galina, do it, PLIZZZZZ! And the girls with the photo will help! We already did this - we gave our photos of ready-made recipes to the final photo of recipes posted long ago.

[Ilmirushka]

Ilmirushka, nope, I won't.
Have someone try it too and post the recipe.

And I, like Baba Yaga, don't like cocoa. Thanks to the kindergarten, they made me drink for the rest of my life, and even forced me to leave the table.

And I, like Baba Yaga, don't like cocoa.

I also do not like cocoa as a drink, I only cook it for my son, but knowing that it is healthy, I add powder wherever possible: to muffins, biscuits, gingerbread cookies, cookies, manniki, to the filling for cinnamon buns (I strengthen them with a layer of cinnamon) and now I am honored for "chocolate" condensed milk.

Girls, searching did not find a fish pan. There is nothing similar on the forum?

Help me please. Memory lapse. As the names of products made from minced boiled meat (fish) and protein (I think protein), they are molded and stewed in broth. They are similar to meatballs but have a different name. I can't remember and, accordingly, look for a recipe

[Sveta]

Sveta, kneli.

Once, in 2005, they walked in the park near the Kolomenskoye metro station, and bought pretzels there, they were both sweet and with bacon, what recipe were they baked, at least approximately? I have never met such people anywhere else. I wonder if they are on sale now ...

Girls, I found baked eggplant without a skin the other day in the freezer. And, for the life of me, I can't remember what recipe I prepared them for. Can anyone have any ideas where to attach them?

[Nata]

Nata, I pick such eggplants. By the way, thanks for reminding me, I have to get it and do it.
Well, or in a stew, caviar - but anywhere!

[Nata333]

Nata333, Nata, recently this recipe has surfaced here.

Eggplant sauce (Tanyulya)

I marked myself to do

[Nata]

Girls, I found baked eggplant without a skin the other day in the freezer. And, for the life of me, I can't remember what recipe I prepared them for. Can anyone have any ideas where to attach them?

Nata, just cut them with tomatoes and herbs! Drizzle with olive oil and balsamic ... And that's it!
We eat this salad all the time in the summer! One of the favorites!

I make such a blank for cooking caviar, I don't like caviar from a can, only freshly prepared.

[Nata333]

Nata333, Arabian spread Babaganush: pulp of baked eggplant, garlic, lemon juice, Tkhina (sesame paste), a little olive oil, salt, black pepper.
If there is no tahini (and I never have it), then sprinkle the finished mass with sesame seeds on top.

arabic spread Babaganush

This is the first thing that I remembered, I thought they would offer her first.