I am looking for a recipe on our forum

Red currants contain a lot of their own pectin, so you can save on Zhelfix.

DevAchiei and how many pieces of chicken in the sleeve to keep 180 degrees for 20 minutes there ...
This is my first time doing this ..

I hold it for half an hour, then I pierce the inflated sleeve so that it does not jerk and pierce the chicken, if the juice is transparent, I take it out.

DevAchiei and how many pieces of chicken in the sleeve to keep 180 degrees for 20 minutes there ...
This is my first time doing this ..

Zhenya and I bake until she turns rosy. Once it happened so by chance. Previously, I also baked, and then opened and brought to a crust. And then one day it was imported. Look, and she's in a bag and a crust. Now I always do that. It turns out the most tender inside and fried outside.

And I immediately pierce the sleeve, put the bird I usually throw more potatoes up my sleeve in an oven heated to 180 gr. (160 g for convection) and cook for an hour, from the moment the liquid boils inside the sleeve, as soon as a golden crust begins to form, reduce the heating to 140 g. (120 gr. For convection)

Yeah thanks everyone for the answers !!!
for an hour she stood with me .. I needed her to be in her own juice .. I just added spices and that's it .. yes, I took off my skin ... I just never did that .. it was interesting to try ...

How to save gooseberries? Freeze, dry, make marshmallow? Jam is not eaten

[Natalishka]

Natalishka, look at the link, maybe this method will suit you? 🔗

[Tatyana]

Tatyana, Well I do not know. What an extreme

[Natalishka]

Natalishka, I recently met a recipe for pickled gooseberries (appetizer), if interested, I need to, I will remember where I saw and look ...
I already found:
- gooseberry sauce 🔗green-ketchup /
- pickled gooseberries 🔗

[GuGu]

GuGu, Natalia, pickled probably like compote, only a lot of vinegar. Gooseberries are too small for a snack.

[Natalishka]

Natalishka, I do it for five minutes, then like a syrup for ice cream for me and a child, and my husband dilutes it with water and drinks compote .. I also rubbed it with sugar and froze it, mine liked it, but to be honest, I am so-so

[Tina]

Tina, but how did it grind, crushed straight, is the skin thick in the same place?

[Natasha]

Natasha, passed through a meat grinder, on a large lattice. And I also have an idea to try it on a juicer with strawberries or raspberries .. but I haven't matured yet

[Tina]

Tina, thanks, we need to experiment too.

How to save gooseberries? Jam is not eaten

Raw too not?

Gooseberry with orange makes wonderful raw material ...

And from raw materials, in turn, no less wonderful morsik ...

[Inna]

Inna, I have a recipe for gooseberries on cherry leaves. Tasty, but only green berries are needed. The jam is called Emerald. Now the berry is already ripe and there is a lot of it. Probably crumble again. Sorry.

I am familiar with "Emerald" not by hearsay ...

Really delicious varenichko ...

[Crochet]

Crochetwhat kind of raw material?
And we are passion as we love gooseberries. Only fresh. I can eat a bucket in two days. And in jam, the skin remains thick, in compote - there is no gooseberry taste.
They say gooseberry cleans blood well.

[Irish]

what kind of raw

Raw jam Irish, from grated gooseberries, oranges and sugar ...

We have several options for this template on the forum ...

Here one of them ...

I do practically the same, only I put less sugar ...

[Natalishka]

Natalishka, I froze it, cooked compote in winter, put it in pies and ate it like that with cottage cheese. Delicious.

I still haven't run out of frozen food. But I only ice "negus", black. Green after freezing so-so.

And I ice a lot of green gooseberries. And in winter I cook compote in half with raspberries.

[Galina]

Galina, it is quite possible that it depends on the variety. Or personal preference.

[Natalishka]

I have a recipe for gooseberries on cherry leaves. Tasty, but only green berries are needed. The jam is called Emerald

Natalishka, or a recipe

[Natalia]

Natalia, yes there is simple. Pour a handful of cherry leaves with water, so that you can only cover and boil, leave until morning. Pour into the gooseberry sugar and slowly bring to a boil. Will leave. The next day, bring to a boil again and pour hot into the jars. Put a few cherry leaves from our broth in each jar. Gooseberries are only green, unripe. The other will not work. Sugar and berries 1: 1, you can sugar and more or less.

I made marmalade from blended gooseberries last year. It was very tasty. In a strange way, my homemates, with which the bones in gooseberry jam "fi-fi!", This marmalade with the same bones were raced
If necessary, I'll post the recipe, although we seem to have similar ones.

[Irina]

Irina, Thank you. What I foundhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4637.0

[Natalishka]

Natalishka, something like that I did. Only I do not wipe anything, but I pierce it with a blender. And a little lemongrass or lemon juice at the very end, in order to gel better.

[Natalishka]

Natalishka, Thank you! There are cherry leaves and gooseberries near the house at the weekend fair. days for 150 rubles. -green and sour .. I'll cook "Emerald"

[Natalia]

Natalia, cook. Berries, just like emeralds are obtained. Yes, remove the leaves from the broth before pouring them into sugar, but do not throw them away. Then they will come in handy.

[Natalishka]

I found a video here: girl-swoon: / div>

[Natalishka]

Natalishka, Natasha, that is, do not make syrup, and then berries in it? Add sugar + broth and cook? Do you need to pierce the berries?

[Natalia]

Natalia, it is better to first add the broth without the leaves to the sugar. Dissolve a little, and then the berries. And cook for 5-10 minutes over low heat, after all the sugar has dissolved. Do not pierce anything. The trick is that whole emerald green gooseberries float in a slightly cherry-flavored syrup. The jam is liquid, it should be so.

[Natalishka]

Natalishka, Yes, I'll do it for a sample of 1 kg. and if it works out and you like it, then I'll cook it .. from any jam I like most of all apricot (well, also from quince - well, I cook it in late autumn), so I cook it for the second week, one portion is cooked (in three passes), and the next one in the hol-ke is infused in sugar. This year I am experimenting - I cooked it with a cinnamon stick and with the addition of dried lavender flowers, it turned out very fragrant!

Yes, jam, even the most delicious, needs to be cooked a little. That would not be boring. And you always want something new

Girls, do we have a recipe for storing corn cobs in cans?

Girls, in winter we will have a question of complementary feeding with the baby. While your vegetables and fruits, can you tell me how to preserve them? Freeze or can some mashed potatoes be rolled into jars? Maybe even with meat right away?

[shlyk_81]

shlyk_81, you can immediately freeze in portions. Steam or simmer without oil, grind in a blender and in jars. Then you will only get it ready. I would not mix with meat. Always cook fresh meat. And I would do everything separately. If you are allergic or don't like some product and will not care. I would do everything mono, again you can always mix. And you can freeze in ice compartments, and then in a bag these cubes so that the portions are not large and you can then mix everything out of them and at the same time not defrost a large amount of one product at once. Last year I made such mashed potatoes, I really liked it. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392469.0 I did it without sugar, with stevia (due to mom's high sugar). There are still a couple of jars in the apartment.

[Evgeniya]

While your vegetables and fruits, can you tell me how to preserve them?

Evgeniya, I froze all the vegetables that could not be preserved without canning, cut something into cubes, rub something and freeze it in small portions. I also froze the berries, then I cooked compotes for my son, and for myself, of course. But apples - plums-pears, which I knew for sure that they would not last long, rolled them into small jars with mashed potatoes, boiled and closed each fruit separately in case of allergy to something, also covered the mashed potatoes with apple-zucchini, apple-pear, pumpkin not I remember with what .. and mashed potatoes like "sissy cooked" guided by the principle - "if it does not go - eat it myself." Everything came in handy, my little son ate everything just in time for the season of fresh berries and vegetables

[Tina]

Tina, but it is possible in more detail, as rolled up. And then I only rolled cucumbers and tomatoes twice in my entire life and that's it.

[Evgeniya]

Evgeniya, wash vegetables and fruits thoroughly, clean, then there are two options - cut and boil, then chop with a combine or rub on a sieve (it was more convenient for me) or grind first, then boil. Sugar-salt was poured minimally, just in case, so that the jars did not swell, the jars and lids were sterilized. I took fruits and vegetables in any proportions to my liking. As for the "Sissy". I can't find my notes right now, but I found a recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23167.0, there in the discussions on the clarification of the recipe, just do not put lemon juice for the child, of course, but add a few tablespoons of condensed milk, you cannot distinguish it from the store's taste. You can do the same with plums.

you can also juices:
Diet carrot juice. Fresh bright orange carrots are peeled, washed, cut into small pieces, and passed through a juicer. To 1 liter of the resulting juice add 250 g of any sour (currant, sour apple and others), 100 g of sugar and bring to a boil. The juice is bottled, sealed, cooled. They use 1 teaspoon per 1 glass of tea in baby food, prepare a refreshing drink by mixing it with another juice (50% to 50%).

and others too, pumpkin especially

Girls, we sell coconut milk in a tin can. I walk, walk around it .... and I don’t know we can really need it, but I don’t know. What are they doing to him?

Iris. just walking around these cans, and yesterday I bought two - coconut milk and coconut cream. I bought it for the first time - just like that, out of interest ... And where can I now use this wealth for good for business?

I really love Thai soups with him - tom yam and tom kha. But this is not for everybody. And there are many interesting desserts with it.

And where can I now use this wealth for business?

it can be used in many dishes .. and in sauces for meat and in desserts. I don’t cook with him myself, I don’t like the taste, but the links have been preserved to recipes

These are cakes 🔗
And here everything is different 🔗

Dear hostesses! Please tell me a proven recipe for making lavash at home for shawarma. Only the eldest daughter returned from the south - she liked her there so much that she wants to cook at home.

[Lorrys]

Lorrys, Larissa look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=407583.0

[Lorrys]

Lorrys, Larissa look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=407583.0

Antonina, I am very grateful to you! Very good!

[Lorrys]

Lorrys, Larissa, sooo highly recommend Armenian lavash ...

And further this ...