I am looking for a recipe on our forum

Girls, save !!! Where can you add 4 liters of pasteurized milk with a fat content of 2.5% (shelf life - 2 days)? I haven’t come up with any other options, except for bread or pancakes, but we won’t eat that much. Maybe you can freeze it?

Sour and make cottage cheese, whey is stored longer, drink it

[Sonadora]

Sonadora, the milk freezes perfectly!

By the way, yes!!! Checked out

Yes, yes, yes, just now I started reading the topic about the freezer, from the first page and they write there that it is very good to freeze, and in ice tins for coffee.

[Sonadora]

Sonadora, frost everything. Cooking porridge is excellent. In the summer, I only use frozen milk and cook on a delay, so that it doesn't turn sour overnight. And so you can defrost and apply where necessary. You can use some of it for baked milk. I'm doing it in a pressure cooker, sooooo delicious. It is possible in a cartoon, but longer in time.

[Sonadora]

Sonadora, boldly frost milk! Just pour it into plastic bottles, and then how to mess around with a lump of 4 liters. I am in Shteba for the night (at night the tariff is cheaper) for 6 hours I put milk to languish, and in the morning I pour it into plastic bottles of 200 ml and put it in the freezer. Then I live with baked milk for a whole week.

Girls, thanks a lot!

[Sonadora]

Sonadora, just do not pour under the neck (I have had cases when I forgot. For example, the serum for the last time - the lid was torn off Given the fact that by my first education I am a physicist)

[Creamy]

Creamy, and where do you get such small bottles?

[Kokoschka]

Kokoschka, and in our local dairy they sell drinking water in these 200 ml mini-bottles. A bottle of still drinking water costs only 6 rubles. The whole city buys them for children in a school backpack, those who are losing weight take water or fruit drinks, they carry compotes in them to work, for walks. I also carry such a bottle with fruit drink in my bag.



Here I have just a bottle from the freezer with homemade baked milk. the bottle is frosty - fingerprints are visible and next to it is a glass for a scale and a part of my gallery of bottles. The bottles are mega-convenient!

[Creamy]

Creamy, that's lovely! I searched before and found the smallest 330 ml.

Oh, and I have such bottles, they gave water on the train with a paid breakfast.

This year I started freezing milk in tetrapacks. I buy UHT milk for yoghurt and used to always throw out the boxes from under it. And this year it dawned on ... why throw it away, if you can usefully attach it for freezing. They take up little space in the freezer and you can get it out, cut off the packaging and throw it away. Only I peel off the ears, so that not a box, but a flat pancake lies in the freezer.
Now I'm also thinking that it is possible to adapt tetropacks and 0.5 liters (with sour cream) for small portions of milk.

[nila]

nila, and pour milk into this bag through the funnel?

Yes, through a funnel, just not a complete package.

[Sonadora]

Sonadora, make ricotta. The recipe can be found here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392050.0

I just love ricotta

[Ikra]

Ikra, Ira! I came to thank you for the Pangasius recipe in a double boiler, or rather rolls from it. Naturally made a creamy sauce and mashed potatoes. Well, very tasty !!! : a-kiss: Thank you so much!

Girls, good evening! I have a fix idea here ... Nobody knows the recipe for the fish soufflé, which is usually prepared in hospitals? I'm just crazy about these cutlets!

[Bes7vetrov]

Bes7vetrov, Liz, but this is not a soufflé
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=414368.0
Can't give direct links

[Bes7vetrov]

Bes7vetrov, Liz, u Scarecrows ask, now in her "work" is the "Collection for public catering establishments" of some furry year, there probably is this soufflé

[Bes7vetrov]

Bes7vetrov, this is not what you are looking for, but very tasty, try it. I also like table fish cakes. And I liked this recipe very much. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130656.0

[Mirabel]

Mirabel, to your health! I am very happy!!!!

[Ikra]

Ikra,
Something I won't find your rolls, Ir I got hold of fish here - cod fillet frozen in the sea (awesome), perch fillet (tasty, but for some reason bony every other time) and ice fish (tasty, but it seemed tastier in childhood)

perch fillet (tasty, but somehow bony every other time)

Whoa! Does a bony perch happen? : o What can you not find out on our forum

Mirabel, I rarely buy it either, but I usually do it in the simplest way - I cut the fillet lengthwise into long strips, salt, pepper, sprinkle with lemon, roll it up and pin it with a toothpick. And I put it in a double boiler. And to it I make a creamy sauce - cream, a little flour (fry in butter in a pan), nutmeg, salt, pepper. Put ready-made rolls on a plate, pour over with warm sauce.
Well, or whatever you like. Very tasty with creamy, I ate like that in some restaurant.

[Lena]

Lena, Lena, I gave a link to Irina's recipe above, but, in my opinion, the fillet should not be bony.
I think now. more pangasius or something to buy, it was so delicious.

Girls, the help of the hall is required
My daughter gave me a roller for cutting the dough into a mesh, I really wanted it, I wanted it so badly, and now the question arose, what kind of dough, besides puff, preferably thin, would go under such a roller?

[Scarlett]

Scarlett,

Whoa! Does a bony perch happen?

Well, sometimes bones come across From fins, probably just in the cod there is not a single bone at all

[Olesya]

OlesyaAnything in my opinion, I did and shivers with fruit pies and shortcrust pastry.

Are we talking about Tescom's video?
I didn't manage to cut the shortbread with them - it crumbled.

ice fish (delicious, but tasted better as a child)

I thought it seemed to me alone. As a child, ice and navaga - she loved to shake, and it was cheap! And now I haven't seen navaga for a thousand years, and some ice-cold tasteless

[Olesya]

Olesya, I use them to cut any unleavened dough and yeast, and of course, puff pastry.

The girls are cute, thanks for the tips, I will try.

Are we talking about Tescom's video?

No Tan, not teskoma, kitsch. I hope it will be good, my baby tried to please my mother
I tried it while still on puff pastry, it’s in vain that it’s in the fridge, until I figured out how to use the video correctly, but this is a profitable business, but for now, help yourself to the girls
🔗

Dear hostesses, I have three beautiful mackerels. I want to salt them with dry salting (I have already gutted them and there is no time to boil the brine), but there is no proven recipe. Can you tell me?

[Larissa]

Larissa, when I do not have time, then I just salt with coarse salt - if the head remains, I pour it under the gills, rub it into the abdomen and rub it all over, about a handful on the fish and put it in a container under the lid in the refrigerator, the next day we eat it.
Maybe someone else will tell you differently.

[Vesta]

Vesta, well, so quickly I will not risk it. I usually keep the fish for 3 days.

I cut into pieces right away, sprinkle with chopped onions, add salt, a little sugar, vinegar and black pepper and pour it all with vegetable oil, it turns out very tasty

Well, I won't risk it so quickly.

we eat - no problem yet, well, you can hold it for three days

[Larissa]

Larissa, I sprinkle the peeled fish without a head with a mixture of salt and sugar in a ratio of 2: 1 and put it in the refrigerator for a couple of days. In the process of ripening, it is advisable to turn over a couple of times. I don't add any spices. I salt the herring in the same way. We like!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396503.0 fast and very tasty

[Scarlett]

girls thank you very much for the advice.
Scarlett, Is 2/1 is 2 salt and 1 sugar?

[Lorrys]

Lorrys, sure sure!

[Lorrys]

Lorrys, sure sure!

Thank you. ready - the fish lay in the marinade.

[Summer]

... I haven't quite figured out how to use the video correctly ...

Summer, Olesya, maybe this video will help you understand a little:

Girls, father-in-law will beat Indo-duck today.They've never been held before. You need a proven recipe for what to make of them. He only has an oven and a cast-iron duck from his equipment. He and my husband will cook, so a very complicated recipe will not work. And I have a stem, so I can cook in different ways. Which is better - in the pressure-cooking mode or maybe vice versa in the languor?

[shlyk_81]

shlyk_81, I just cooked an Indoor just a week ago. I cut them into pieces, fried them, then put them in a slow cooker and poured light beer somewhere in a glass, salt, pepper and stew for 2 hours.

[on languor]

Which is better - in the pressure cooker mode or maybe vice versa on languor?

Better on languor. Put out slowly, quietly, and longer - and you get a soft duck that will not fall apart.
For example like this:

Duck legs stewed with cherry plum in Oursson pressure cooker (Admin)

[Olga]

Olga, Thank you! I'll do mine, only in Shteba. But now I'll call my husband, dictate the recipe. I think if you put it in a rooster and put it in the oven at 180 degrees, it will turn out no worse than in a slow cooker.

[Tatyana]

Tatyana, only from the photo you can choke with saliva! And, if you cook in Shteba, then how many degrees should you set the languor? And, I think, at least 4-5 hours, probably.