I am looking for a recipe on our forum

[Tatyana]

Tatyana, a bigger neck, no frost, just urine!

And I never soak meat in brine and do not understand why this is done. I cook boiled pork constantly from the turkey breast, make a lot at once, kg 4. I freeze the finished part, as it ends, take out the next portion. There is always a ready-made boiled pork for all occasions.
I stuff a piece with garlic, a lot, salt 1 kg 1 tsp. salt, add olive oil to the spices, apply this mixture very abundantly to the meat and put it in a cool place. 3-4 days. The meat is perfectly salted, its own juice remains all in the meat, not soaked. And it takes 20-30 minutes to cook. Juicy breast, great taste.
The interesting thing is that the garlic crunches, and the meat is tender, ready-made.

[Do not freeze! Water immediately !!!]

do not freeze, immediately urine!

And I really liked the expression!
"Do not freeze! Water immediately !!!"'- such a slogan!

[mamusi]

mamusi, Rita, and I liked that expression.

[Sveta]

Sveta, Margarita,

How charming (for those who understand)
All our nonsense and petty villainies ... (c)

And I never soak meat in brine and do not understand why this is done.

Marina, I share my successful experience, in this case I get an invariably excellent result, I have been using the technique not so long ago, at first I was also skeptical, but, having tried it once, now I cook this way, and my friends know the answer to the question of why my meat melts in my mouth )))

[marika33]

marika33, Marina, dry salting and wet salting are two different techniques. BOTH are correct. This is already a matter of choice and preference. It is believed that wet - more even distribution, but a little more fuss. And in dry, on the other hand, as you rightly mentioned, immediately spice through the oil there, into the meat.

the freezer is completely packed with dumplings and mushrooms.

Cold fried dumplings are incredibly tasty!

We were in a cafe. They drank sea buckthorn tea. Very aromatic and tasty. I burst into the market and bought sea buckthorn from my grandmother. Brewed .... n-yeah ... no delight, no taste, no color. Well, maybe the scent only. Who has experience with sea buckthorn tea?

I will also listen
And I'll write about my experience.
The husband is often on business trips, he also eats in a cafe. And then he began to tell me about sea buckthorn tea! I bought it, did it. Says - not that! I began to read on the Internet, everywhere they write that it is done on the basis of tea leaves! And I myself once ordered in a cafe, I was asked, on the basis of black or green tea for you?
In general, I make at home based on green tea. Then the color of the drink is light. Sea buckthorn to taste

I bought sea buckthorn from my grandmother. Brewed .... n-yeah ... no delight, no taste, no color.

Dried or frozen sea buckthorn berries?
Drink options can be neat or tea-based.

"Sea buckthorn with pear tea" from the brand-chef of the Bocconcino restaurant Kirill Karmalov
Ingredients for one half-liter teapot
50 grams of honey
four grams of black tea
100 grams of frozen sea buckthorn
80 grams of fresh pear
Cooking method
Crush the sea buckthorn and pear to a homogeneous mass in a glass flask of a teapot, arranged according to the French-press technology. Add honey and tea leaves, pour boiling water over and close the lid. Let it brew for five minutes. "
A source: 🔗.
Another option for pear tea:.
Hot sea buckthorn and tangerine drink:.
Sometimes they prepare sea buckthorn tea with thyme, which gives a peculiar aroma and taste, adding honey for sweetness.
When making tea, honey can be replaced with quince jam, pear or raspberry syrup, or sugar. Spices to taste and desire, mainly ginger or cinnamon is preferred.
I usually just add fresh sea buckthorn berries to black tea (200 ml 1-2 tsp.l.), after brewing, gently knead the berries with a spoon and stir, if the berries are frozen, then pour them with a small amount of hot water, leave them for a while, knead the berries with a spoon, add tea and hot water, leave them for the brewing time. Sugar to taste.

For example,

Sea buckthorn tea (Corsica)

.

[celfh]

celfh, Tanya, if still relevant! I made different boiled pork, both wet salted and dry. But I really liked this recipe, and now I often cook this way

Boiled pork "lazy" (mumi)

Please tell me, did anyone make a pork knuckle (smoked) in Coca-Cola or Pepsi-Cola? Will it be very sweet on the way out?

I didn't, but whatever is so sweet, you can take a cola-light, it really doesn't even taste so sweet.

[Sveta]

Please tell me, did anyone make a pork knuckle (smoked) in Coca-Cola or Pepsi-Cola? Will it be very sweet on the way out?

Sveta, I didn’t, but I don’t think it will be very sweet, you’ll salt it too. I would add soy sauce. Tell me how much it smokes)

Girls, good day. Please tell me how to cook delicious crumbly pearl barley on the stove?

Girls, good day. Please tell me how to cook delicious crumbly pearl barley on the stove?

First of all, you need to buy pearl barley, not barley, which is sold under the guise of pearl barley. Pearl barley is ground barley. Pearl barley is more expensive than barley.
I prefer to soak the pearl barley for half a day - a day, I like the taste more.
Then we cook for an hour - for a glass of cereal 2.5 cups of water and 20-30 grams of butter. In the process of cooking, we make sure that the water does not boil away at all and the porridge does not burn.
While barley is cooking, fry onions, onions with mushrooms or onions with carrots, or onions with mushrooms and carrots.
Mix the cooked pearl barley with fried dressing.
Bon Appetit.

[uncleaned]

First of all, you need to buy pearl barley, and not barley, which is sold under the guise of pearl barley

And how can you miss here if barley is peeled barley.
Never seen on sale uncleaned barley under the guise of pearl barley.

The pearl barley should be white, not gray and streaked. The whiter the croup, the better it is. I have not seen the correct barley at all. By the way, barley is a favorite porridge of Peter 1. There is also a variant of Peter's porridge, which, if my memory serves me, is cooked for 6 hours.

Pearl barley stewed with mushrooms in a multicooker-pressure cooker Steba DD1 (Linadoc)

Something I'm confused.
Fixed!

[Anatolyevna]

Anatolyevna, Tonya, mom doesn't have multi, only gas stove.

[Silyavka]

Silyavka, Flax, just soak the cereals for 3-5 hours, then rinse well and cook on the stove.
I'm making a current for myself.

[smooth, snow-white]

should be white

White is Dutch groats
"The Dutch woman, known to many, is the progenitor of the" Dutch "cereal. In fact, it is pearl barley polished many, many times, due to which its grains become smooth, snow-white and cook much faster. "
I have on pearl barley small residues grain skins, but here it probably depends on the grade, and I probably don't have the highest. But not barley either.
About Petrovskaya porridge
Pokhlebkin: how to cook porridge (cooking rules) # 5

[Anatolyevna]

Anatolyevna, thanks Tonya.

And I also began to soak the pearl barley in kefir, if there is not enough of it, then I just add as much to the water as there is, it also softens well.
Pearl barley (pearl barley with mushrooms, onions and carrots) # 3

[Silyavka]

mom has no multi, only gas stove

Silyavka, Lena, the main thing is to pick up the right scoop-saucepan for her. In my opinion, you need to distribute heat as evenly as possible, not only at the bottom, but also along the walls of the pan for porridge. That is, it should be, in a very ideal version - multi-layer (I have 3 layers, but there are 5) or aluminum. So that your upper level of cereal has time to boil, and the lower one is not overcooked. We cannot interfere during cooking. More precisely, I believe that it is better not to interfere

And she also began to soak barley in kefir

And I do it! No acid then tastes, everything happens much faster

And I also began to soak the pearl barley in kefir, if there is not enough of it, then I just add as much to the water as there is, it also softens well.

It's strange, I have tried soaking peas, beans and rice in whey or water with whey before, so after such souring the cereals take a long time to cook and still do not soften in any way. She began to soak in plain water - they cook faster.

I have never seen unpeeled barley on sale under the guise of pearl barley.

It is elementary. You have not read carefully. Not cleaned and not sanded are completely different things.
It is like rice - white polished and brown not polished.

[Silyavka]

Silyavka, Lena, my pearl barley works great on a gas stove, on a splitter, on low heat. Pre-soaked overnight. It turns out very tasty, my husband loves, but I cook it very rarely.

I pour boiling water over the well-washed barley and keep the night in a thermos, in the morning I add salt, oil, water, if necessary, and cook on the stove for literally 15 minutes, depending on which barley is specific (from different manufacturers, smaller, larger, etc.)

[always]

Pearl barley is ground barley.

You have not read carefully.

Absolutely attentive.
Pearl barley is always polished barley, but on how well it is polished, the grade of cereals depends, I wrote about this.
And about super polishing too
Looking for a recipe on our forum # 12171
And brown rice is not cleaned, with husk and bran. So I have never seen such barley (and in your opinion barley) in packages under the guise of pearl barley.

Pearl barley is always polished barley

Pearl barley is always polished barley. But the sellers or traders are silent about it.
And with rice, no husk is observed.

[VseDoFeNi]

And brown rice is not peeled, with husks and bran.

The bran is removed during grinding, brown is not ground, but there is still, I don’t know another name, - chaff, grass husk on the grain, on top of the bran. Brown rice without husks.
VseDoFeNi, apparently, writes about it.

Girls, I do not know if I am writing on the right topic .. but!
Please help me find the recipe for the "flip-flop" on the forum
with caramelized apples.
In the recipe at the beginning, apples with sugar and butter are baked,
and then they are filled with dough.
In fact - a charlotte, just the opposite.
The second day I'm looking for this and that ... and nothing!
Baked before the new year, I liked it very much, but where is the recipe for the case

[kortni]

kortni, isn't he? "Amber cake" apple from T. L. Tolstoy

Ilmirushka, OH !!!!!
Well, thank you!! no! THANK YOU!!!!!

[kortni]

kortni, Irina, look also at this shape-shifter. It can be served with apples or any other filling. Quite a good recipe.

Lemon Flip Pie (GFB-1500 Pizza-grill Multi-Oven) (Yuliya K)

It turns out in the oven just as well as in a pizza oven.
Good luck!

Here is also simple, but interesting Flip Plum Pie

HE!!!!!

Still, the search engine in the classic version works more accurately

Well, I'll add a shape-shifter with apples.

Dear forum users!
Help me find…
I saw a good recipe for salted or pickled mackerel here ...
I searched everything !!!! I can not find!…
I already bought mackerel, but there is no recipe! ...

[Svetlana]

Svetlana, For example:

Salted mackerel (celfh)

Cold mackerel bug (Katko)

Lightly salted spiced mackerel in the freezer (Katko)

Mackerel based on herring in Dutch style (V-tina)

Girls! Help! It seems that there was no recipe, but I just read somewhere, perhaps in a tea gazebo about liver pate, something like, punch a raw liver with a blender ... I still remember that there was gelatin, but then

[Ilmira]

Ilmira, I wrote it. I'll try to find it in the Gazebo.

[Ilmira]

Ilmira, here Tea Gazebo # 24895 and so Tea Gazebo # 24893

[Julia]

Julia!!! Thank you!!!
It was this recipe that Tatyana was looking for !!!
But for some reason the search did not give me! ...
Immensely grateful !!!

[Svetlana]

Svetlana, try this recipe Mackerel marinated in mayonnaise

[Svetlana]

Svetlana, even from me, branded forum links are not inserted for me, so as usual:
Korean mackerel: https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=488105.0#
Salting mackerel in brine https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=438613.0

[Elena]

Elena, thanks, I already found

Girls, please tell me the most delicious recipe for batter for fish. Usually I do it by eye on anything - and on kefir, and on sour cream, milk, water, I add whatever comes to my head, it turns out delicious. But then I thought about something, and what is the most correct and tasty batter? Maybe there are ready-made ideal proportions, and I reinvent the whole wheel every time?

[Gulya]

Gulya, I liked this one Cauliflower in cheese-mustard batter

[Ludmila]

Ludmila, thank you very much!
The more recipes the better!
Every time I will make a new one!
She took everything away to her!



Elena, and took this one!
Now I have such a collection !!! ))))