I am looking for a recipe on our forum

[Lerele]

Lerele, this?

[gala10]

gala10, yeah !!!!

[Lerele]

Lerele, I am very glad!

And here I also decided to ask ...
Today we ate a 2 liter jar of pickled platter. There is a delicious marinade left. A whole liter. Drink is no longer fit. The gingerbread cookies were already baked. And pour out zhaaalko ...
What do you recommend?

I'm ready

[Lerele]

Lerele, here's another, from the recent
Bagels (celfh)

[Lyudochka]

What do you recommend?

Lyudochka, look here.

[Galin]

Galin, and I have not a pickle, but a marinade with vinegar. Interestingly, it will turn out so?

[vedmacck]

vedmacck, thank you, I will offer the child a choice, what he chooses, then I'll do it !!!

[Rarerka]

Rarerka, there are cookies https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121817.0 Baking, just with assorted. Delicious. Loose such. I make my mustard from such a pickle. Just mix dry mustard with brine to the desired consistency. Then hold it in the refrigerator for a couple of days and you can eat. I added it to canned fish instead of citric acid. She added stew to the meat. Cook the pickle.

[Olga]

Olga, thanks, friend. I have already made the mustard (I really like it on pickles) I will pour it on the pickle, for sure! I have rolled pickle, I will add more marinade to the broth. But about canned food, I will ask in more detail

Luda, I baked bread in a marinade, it turns out namana.

Ol, and I boil the brine (), and then pour mustard powder into it. I stirred it, carefully poured a layer of cold water on top, covered it with bread for 5 hours, then drained the water, adjusted the sugar-salt, added a little vegetable oil and enjoyed it

[Rarerka]

Rarerka, made in a pressure cooker for 1.5 hours, the fish is soft, the bones are all chewed. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0 In order not to spoil the pressure cooker with a smell, you can put it in a jar, cover it not tightly with a screw cap or cover it with foil, pour water on the bottom of the saucepan and put a cloth, silicone. And already put the cans in the water on a rag. In principle, if you cook a little longer, then you can twist this jar. She will stand, wait for her hour. Girls make canned food and long-term storage. I only cooked for food.

Ol, I also make this canned food in a pressure cooker, the bones are chewed even after an hour. Say - yummy!

[GenyaF]

GenyaF, baked bread only in cabbage brine. And I'm too lazy to bother with mustard. I just stir and that's it. Well, it will stand for a couple of days in the refrigerator until the bitterness goes away. I then use it in mayonnaise and eat it like that. But I'm not adding anything else. It seems to me that the brine itself is good, without additional additives. Otherwise, my pickle is different, there is sharper, there is absolutely sweet, from a tomato. And the mustard is correspondingly different.
I have a maximum of 1.5 hours in my pressure cooker. If something needs to be cooked for a long time, then I always put it to the maximum.
Fish, yes, it turns out excellent. I do not give links to unverified recipes. Only what she cooked and liked it.

Well, I don't have the strength to wait for mustard for two days, I suddenly need it

[GenyaF]

GenyaF, and I do not when I need it, especially since with my mayonnaise eater I need it almost constantly, but when there is fresh brine. I have 2-3 jars of mustard in the refrigerator. When preparing mayonnaise, I decide which jar to take sweeter or sharper. Depending on the intended salad.

canned food fish e ....
, girls, there
this is good

Can you please tell me if you can cook waffles at home like in a whale bar and smear them with, for example, chocolate, but so that they do not lose crunchiness
and bake cookies like in a Twix bar

Today we ate a 2 liter jar of pickled platter. There is a delicious marinade left. A whole liter. I can't drink anymore. The gingerbread cookies were already baked. And pour out zhaaalko .... What do you advise? I'm ready

We use such an appetizer - cut a head of cabbage into slices-sectors (with a stump), put in boiling water and bring to a boil, turn off and cool slightly. Then transfer the cabbage itself to this very remaining unclaimed marinade and let it stand for a couple of days. Serve, draining off the liquid, sprinkle with chopped garlic and fragrant oil You can also use brine from selenium cucumbers

We have such a snack -

Tanya, and poorly lay out a separate recipe? Don't be lazy. I'll bookmark it to save it. The recipe from the category of "eternal" will be.

[Girls]

Girls, is there a recipe home cookies, even remotely reminiscent of the store "Strawberry"?

[Irishkin]

Irishkin, I'll post it somehow. I have accumulated a lot of recipes, the current is almost without pictures. I even got a phone with a cameraman with a camera - I just had to buy a cord for it and I managed to pull out the ports in my husband's computer with meat, like the other day it will take me to repair. In general, it’s like in a joke - either a faulty whistle, or a deaf shark

In general, it’s like in a joke - either a faulty whistle, or a deaf shark

gee gee gee

Gyy .... Tan tell a joke. ... I do not know

Girls, is there a recipe for homemade cookies that even remotely resembles the store's "Strawberry"?

Here in the open spaces of HB there is a recipe for cookies like Morning, I really did not bake, but maybe it will be similar with strawberry flavors? in any case, it will definitely be useful

[Zhenya]

Zhenya, well, listen. Well, a very unlucky man is flying on the plane. Then some kind of accident and the plane begins to fall into the ocean. There was not enough life jacket for the man (who would doubt it) and the stewardess gives him a whistle - to scare off sharks. Well, he will blow it out: with my luck, right now, either the whistle will come across a faulty one, or the shark is deaf

aaaaaaa ... I have not heard this!

[Svetlana051]

there is a cookie recipe like Morning

Svetlana051, You about this ?

I have had an eye on him for a long time, it has not been the first year ... except for some reason my hands still cannot reach ... or my legs ...

Thank you very much !!!

in the open spaces of HB there is a recipe for cookies like Morning,

I've had an eye on him for a long time

Thank you so much for the recipe tip.
Now my eye is laid on him, otherwise I would not have noticed without your help

Girls, hello everyone!
I am looking for a recipe for homemade CARAMELIZED BROWN condensed milk, which is usually sold in half-liter cans. It has a very thick consistency, not like a syrup,
mind you recipes in a slow cooker like caramel - do not offer!

And yes, I know that you can boil a can of condensed milk can and get caramelized.
But I need to learn how to cook at home: from milk, cream, sugar ... and something else.
Before that, I met only similar recipes:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385760.0
but it was boiled from white condensed milk.

And I just want to cook myself.
And so that it is not white-liquid, and not brown-liquid (it is cooked the same way as white, only a little longer, and it looks like a viscous caramel),
I just need one so that it is straight thick, like thick honey.

[Elena]

Elena, it seems to me that the longer it is cooked, the thicker it is. By the way, it is thicker in cans than the same "aliska" made of glass. But these are just thoughts out loud - for sure there is a thickener there ... or palm fat reacts like that

[Scarlett]

Scarlett, Tatyana, yes, that's right, the longer it boils, the thicker,
BUT with the method of homemade condensed milk, which is made in a multicooker, for example, according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=380347.0
it turns out, the longer you cook, the more it looks like burnt sugar, or sugar syrup. I've tried it.
That is, in the end, the product does not at all look like caramelized industrial condensed milk.

I read about the composition of such condensed milk in cans - yes, there are thickeners and vegetable fats as well - in small quantities.
And so I think, it would be quite possible to thicken it with the same corn starch, or add more cream, or add milk powder or dry cream for higher fat content.
But this is so while my thoughts are out loud.
What if someone has a ready-made, proven recipe for how to make it at home.
I plan to experiment on this recipe myself in the near future, if I don't find a ready-made one.
We buy it and eat it often (I make tubes with condensed milk). On average, 1 bank leaves a week. 3-4 banks per month.

Girls, advise the recipe for how to cook duck thighs. And then they got bored.
There would be a whole duck, I would have had no problems ... but here only legs.
Neither stuff nor twist ...

Ol, Lazerson wrapped the duck (in parts) in baking paper, then in foil and kept it in the oven at 140 gr. three hours. He is melted to tenderness, he says. And he also removed the meat from the bones, marinated in soy sauce with starch, and then fried it quickly with mushrooms and onions, without fanaticism, without a crust. She says she's soft anyway

[Ludmila]

Ludmila, Oh thanks! Already an idea!
I'll put it in the oven. Shaman over them and go ahead, get ready

From the seasonings for baking, he recommended crushing the garlic, putting sprigs of thyme and slices of fresh ginger. On this pillow duck and wrap

[CurlySue]

CurlySue, see the recipe for Slow Cooker Mistletoe. I digested a little there and it turned out like that.
Condensed milk in a slow cooker

[Lerele]

Lerele, what did you decide with a treat to school?

Girls, advise the recipe for how to cook duck thighs

I often buy duck legs for less fuss and more food than a whole duck. I cook in pressure cookers according to the following principle.

I fry the legs, onions, coarsely cut into sectors, carrots, also in large pieces.
Salt / pepper, sprinkle with any sherry or Madeira wine with a characteristic aroma,
then quarters of sweet and sour apples like Granny Smith,
a couple of allspice peas and 1-2 cloves.
Then I cook under pressure from 30 minutes in Shteba, up to 40-50 minutes in Bork. That is, I set the cooking time in a conventional pressure cooker to 25-30 minutes. Sometimes I add potatoes there, if space permits. I really love potatoes cooked with duck.
In general, it turns out quickly, tasty and simple, and is suitable even for a festive table.

Nice. And the pressure cooker will work

[vedmacck]

vedmacck, if I don't buy a churrosmaker, then cottage cheese with apples, and one more cookie from a notebook.

[CurlySue]

CurlySue, my condensed milk leaves much more actively!

CurlySue, see Slow Mistletoe recipe. I digested a little there and it turned out like that. Condensed milk in a slow cooker

But for the recipe - thanks, I have a slow, true, no, but multi has such a mode. And then we have a replenishment in our family - a calf was born, so very soon it will appear

Girls, advise the recipe for how to cook duck thighs. And then they got bored.
There would be a whole duck, I would have had no problems ... but here only legs.
Neither stuff nor twist ...

Ol, I do in a baking bag on an apple pillow. I put a layer of coarsely chopped apples, onions, salt-pepper duck into the bag, sprinkle with soy sauce and into the bag. I close the bag and put it in the oven for 160 gr. I look at readiness and color. Delicious!

[Tatyana]

Tatyana, apples are over, there are sour tangerines.
I put them in a blender + garlic + pepper and salt and leave them overnight. I'll take care of them tomorrow. Maybe I'll add prunes too
Thank you girls

Cooked and ate. Delicious.
Cooking in the cartoon. Roasting on both sides. Then left for an hour at T 95. Pts. gloriously

[Olga]

Olga, I represent beauty and deliciousness!

CurlySue, my condensed milk leaves much more actively!

Tk I only wrote purely about brown, which goes exclusively to tubes.
And white leaves about the same amount per week - in cereals, a bite with tea, etc.
In general, our condensed milk is a product of paramount importance.

[Lerele]

Lerele, tell me, what is the approximate HI temperature regime for the slow cooker
I have a slow cooker, there is a stewing and languishing mode.
And the breakdown to choose from I can choose degrees: 60-80-100, etc.
What temperature regime to choose to try to make such a caramelized, thick brown condensed milk?

Dear ladies! There was a problem.
The daughter tried to make mint liqueur, even for the New Year. I don't know what she messed up with the proportions, but the liquor didn't come out. The result is a vodka with a HERBAL smell (more precisely, the smell of hay) and a mint aftertaste. Not sweet at all. The aftertaste is very strong.
I don't want to pour out half a liter. What can be done? Any dessert? Meat? Please advise!

Why pour out such wealth? Well, not the whole volume at once, but it will go up in a tablespoon! I add vodka to brushwood, often - to bread, cakes, cakes, creams, too, instead of liqueur or rum.