Olekma
Girls, thanks for saving the jam jar!
ang-kay
Quote: Glow
And I do not boil.
Lightdo you want to talk? I see no point in adding starch in the form that you show. Well, perhaps for jelly. In the version that I give, all the juices are in the pie, not in jelly. But everyone decides for himself what and how to do.
ang-kay
Quote: Tancha
jasmine rice for garnish
TatyanaRecently I have been cooking rice in a very large amount of water. Then just a colander. Starch does not bind rice. It remains crumbly.
Tancha
Angela, thanks!
OlgaGera
LisaNeAlisa, Starch and semolina cause heartburn. Now I’ll try. Thank you, dear man
Svetta
I always thicken liquid jam with ground vanilla breadcrumbs or ground biscuits. You don't need to cook anything, but I adjust the density according to the result.

Quote: ang-kay

TatyanaRecently I have been cooking rice in a very large amount of water. Then just a colander. Starch does not bind rice. It remains crumbly.
I cooked rice all my life, my mother taught. And only with the advent of the multicooker I began to measure it with a glass.
LisaNeAlisa
Quote: OlgaGera

LisaNeAlisa, Starch and semolina cause heartburn. Now I’ll try. Thank you, dear man
I also don't like it with flour and starch, it's not tasty and hard for me.
Tancha
Quote: Svetta
All my life I cooked rice like that, my mother taught. And only with the advent of the multicooker I began to measure it with a glass.
Yes, and I cook like that all the time, if not in a slow cooker. I only thought to speed up the process a bit, but I did everything as before. There is no need to reinvent the wheel.
nila
Quote: Svetta
New
Light, and me! And I just began to measure with a multi-glass only with the advent of the multicooker
ang-kay
And we don't eat rice as a side dish at all. Only pilaf and its varieties. Therefore, cooking it, I do not need it. Cooking has recently begun for other purposes. Before that, I hadn't thought about proportions before.
Svetta
Angela, my husband was very cool about rice, unlike me. But lately I really fell in love with rice with vegetables. I buy frozen mixes and make him sweep for a sweet soul.
ang-kay
Well this is different. Not pure rice. This is what we eat. By pilaf, I mean anything that is not pure rice.
Tancha
Quote: ang-kay
we don't eat rice as a side dish at all
I rarely cook rice either. I have fasting people now. For a change, it is added to lecho.
Svetta
And I really love rice just. Basmati! Rice from rice, huge, beautiful, delicious, with butter! I would eat and eat, but hefty expensive, contagion.
Tancha
Quote: Svetta
beautiful, tasty, with butter
Seduced, I'll go eat! Jasmine is also delicious, I bought it yesterday at a discount.
SvetaI
Galya told us about cooking rice at the Culinary School. Here's a link.
https://Mcooker-enn.tomathouse.com/in...951.0
Tanya-Fanya
Quote: OlgaGera

LisaNeAlisa, Starch and semolina cause heartburn. Now I’ll try. Thank you, dear man

In pursuit of liquid jam.
I add roasted ground nuts to it.
susika
Quote: Glow

And I do not boil.
No jam, no raw apples.
I rub the apples on a grater, add sugar and starch.
I mix well.
Let me stand.
I take the filling with a fork so that the juice remains in the bowl.
From the remains of jelly
With this method, the starch settles to the bottom, along with the juice.
And if you chop the apples finely (I chopper or julienne, but not a simple grater) + sugar + starch (you can still have cinnamon), mix and go straight to business. The juice does not have time to stand out and there will be no liquid. It also depends on the variety of apples.
Add just the same raw chopped apples to the liquid jam.
September
Quote: nila

September, Olga, I don't know if it's relevant now, but suddenly this new marinade may come in handy for the future

Nelya, Thank you! I cook in almost the same marinade. Sometimes I substitute applesauce with pineapple. I love cinnamon both in meat and in baked goods. This time, I prepared a marinade with red wine, soy, ketchup, orange jam, etc. The taste is sweet and sour. We liked it.
eye
Quote: Svetta

And I really love rice just. Basmati! Rice from rice, huge, beautiful, delicious, with butter! I would eat and eat, but hefty expensive, contagion.
so if without anything, only with oil, it is not so expensive
Svetta
Quote: ok

so if without anything, only with oil, it is not so expensive
We have it 3-3.5 times more expensive than usual. It costs me (((.
Tanya-Fanya
Grilled beef steaks left from yesterday's meal. Today is a feast again.

Where or how to use these steaks?
Thank you in advance for your collective intelligence
gala10
Tanya-Fanya, here Chuchelka has a great recipe for such a case:
Culinary recipe (by Chuchelka): Barbecue-potato dumplings.
ang-kay
Tanya, you can just stew potatoes with such meat. Make sandwiches. Cook the soup.
LisaNeAlisa
Quote: Tanya-Fanya

Grilled beef steaks left from yesterday's meal. Today is a feast again.

Where or how to use these steaks?
Thank you in advance for your collective intelligence
I'd wrap it in pita bread or put it on sandwiches.
Twig
Quote: Tanya-Fanya

Grilled beef steaks left from yesterday's meal. Today is a feast again.

Where or how to use these steaks?
Thank you in advance for your collective intelligence
Write the address, we will come and help you dispose of it.
Yarik
And I'd make a goulashik))) I imagined how fragrant it will come out
Tanya-Fanya
Girls, thank you so much!

Most of all, probably, the option to extinguish is suitable, because an inexperienced young hostess (student) will be cooking.
ang-kay, YarikHow to put out? Or how to make goulash?

Correct me if I am wrong:
Put a layer of potatoes in thick circles, salt, pepper, paprika in a deep mold.
Trace layer - onion rings.
Top immediately beef steaks.
Now pour some water, not reaching the steaks, because they were grilled 2 days ago.
Bake for about 30 minutes.

Or is it better not to put the onion, it will remain raw?
ang-kay
Tanya, I would chop onions and carrots. I would fry them right in a saucepan. I added chopped potatoes and the steaks would also be cut into pieces, mixed. I would have poured some water so that the potatoes would not be covered. And everything is as usual.
I realized just now, what do you want to bake? Then I would put the onion on the bottom, meat, and cook the potatoes a little separately and then put them on top, having previously cut them. A little bit of water. Would cover and bake the potatoes until tender. You don't have to close it. Mix cheese with mayonnaise and cover.
Tanya-Fanya
Thanks to all
I'll hand over everything
Ikra
Tanya-Fanya, There is an option - just thinly cut these steaks (they are ready-made, did I understand correctly?) And use them as an appetizer in a salad with fresh vegetables and lettuce. Or as a "cold hot" - the British have "cold mit and potato" (sorry for my English), when yesterday's meat is cut into thin slices and boiled hot potatoes are served to it.
Yarik
Tanya-Fanya, Tanya, well, like a regular beef goulash, fry the onion, add tomato paste, fry again, a little flour to thicken, dilute with water and put chopped meat and sweet paprika, simmer until the meat is soft.
Mirabel
tell me where you can attach spinach
I cooked soup, added to pasta, made omelet. There is still so decent, What to do? or freeze? if yes, then teach how to do it correctly
Crown
Mirabel, freeze or dry. Dry can be grated into dust and added even to the dumplings dough, even to the filling, even to the soup or the second dish.
You can dry it in the microwave, but I just dry the grass on a towel.
Ikra
And stew in cream in French? Firstly, it is used a lot at once, and secondly, it is tasty and healthy. It will turn out to be a wonderful side dish for non-aggressively cooked fish (stewed, steamed, stewed). And also delicious with a poached egg for breakfast. Anyway, everything is delicious.
It's easy to do: chop the spinach. Heat the olive oil in a frying pan, put a couple of coarsely chopped garlic cloves (into 4-6 pieces). When the garlic is golden, take it out and put in the spinach. Simmer until reduced in volume, add salt, add cream, put a piece of butter, and simmer for a minute or two in cream. Sprinkle with grated hard cheese (ideally like Parmesan), stir until the cheese dissolves, turn off. Everything will take about 7 minutes.
Nathalte
Ladies, we urgently need a recipe for dry mashed focacci. I can't find it ...
Kalyusya
Nathalte
Kalyusya, Cvetaal, yeah, it's the most, only it seemed to me that this is one recipe))
Tanya-Fanya
Again I am to you for help.
There is a can of delicious pickled tomato pickle.
There is a whole chicken.
I can't find it, but I remember that we discussed with you that you should never pour out a delicious pickle!

I searched but did not find it.
Thanks in advance to everyone.
Rita
With pickle, if my memory serves me, Chuchelka had a recipe.
Nathalte
Tanya-Fanya, Tanya, stewing chicken in brine is awesomely delicious. And yes, Chuchelka had, if not a recipe, then an idea, I remember, from there he took
Tanya-Fanya
Quote: Nathalte
yes, Chuchelka had, if not a recipe, then an idea, I remember, from there he took
So this is exactly what I'm looking for! I have already rummaged through the blog, there everyone who has tried it pisses with delight, but I can't find Chuchelka's advice about chicken.
You did? Can you tell me?
I'll go to Chuchelka and write on her blog.

Svetta, Thank you. It is the chicken that I want to cook in this brine.
Svetta
Oh, share this recipe for chicken in brine here. There is just a pickle from a tomato, I will buy chicken, no problem.
Tanya-Fanya
Agaaaaa, there are already two of us! Svetta
Don't cry, friend, I've already written to Scarecrow.
Nathalte
The scarecrow will give the pros advice, and I just pour the brine while stewing.
Yarik
I'm not talking about chicken))) but about pickle, I often make beetroot caviar, for me it turns out very tasty.
Yarik, what is the topic called?
Gata
Girls, if Chuchelka is not answered here, drop a couple of lines about chicken and pickle yourself, otherwise the pickle also remains and the chicken is there.

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