I am looking for a recipe on our forum

[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.

Well, this is a pressure cooker, it cooks quickly - in 4-5 hours there will be meat for a pate
For slow cooking-simmering, 1.5 hours for duck is quite enough. Homemade ducks, cut into large pieces.
In any case, duck is fatty meat, so acid is very suitable for it, which is why I added sour cherry plum

[Summer]

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

Zhenya, thank you very much for your responsiveness! It's impossible to watch YouTube, for some reason it doesn't work with us, so I try everything from pictures, or by scientific poke

duck fatty meat,

Duck, yes it is fat, and Indo-duck is not fat at all, it is meat

My amateur husband was able to cope with only one Indo-duck yesterday, so he won't bring it to me. And they cut this one, rubbed it with spices and put it in a cast-iron duck. They kept it in the oven on low heat for 3 hours. They said delicious!

URGENTLY!!! As always I have ...
I am looking for a dolma recipe from fresh grape leaves. "Natyril" at the neighbor's young leaves of grape (just kidding, of course ... cut with her permission). Defrost the minced meat. And now the question is about a tried and tested recipe. Can anyone share a link?

[A.lenka]

A.lenka, I don't have a recipe, I add rice and a chopped tomato to the minced meat, and when I already fry the dolmushki carcass, I add prunes, it turns out sooo delicious

[raw]

URGENTLY!!!

Probably not relevant anymore, but what if ... there are no links, just how my mother-in-law taught me
Boil 1 leaves in salted water for 2-3 minutes. Drain the water, let it cool.
2 put in minced meat raw washed rice + butter. Minced beef or lamb. Never from pork!
3 add minced meat dry herbs - cilantro, parsley, cress salad. Everything for an amateur. You can do without them.
4 Wrap the dolma
5 on the bottom of the pan, place the bones of beef, lamb, chicken - whatever are available. I like to lay with the ribs, they are straighter. Cover the seeds with grape leaves and put dolma on the leaves.
6 pour broth or boiling water - a little! The upper layers are steamed.
Cooking over low heat or in a slow cooker. I liked steaming in a steamer. Then fill it with just water, not broth.
Cooking gas station
Matsoni + garlic + salt - the proportions are arbitrary. No matsoni - it doesn't matter. Stir sour cream with kefir or yogurt, or acidophilus, which is sour.

[Olesya]

Olesya, Olga, Thank you very much for your advice! The first batch (about 60 pieces) I cooked quickly, like stuffed cabbage. She just poured broth. But I still have half a bucket of leaves left. So there is something to train further.

when I am already grilling dolmushki carcasses, I add prunes

Olesya, I do not quite understand, do you add frying instead of water to dolma? And besides prunes, what is included?

Girls, also tell me please ... What is the ideal size of grape leaves for dolma?

What is the ideal size for dolma grape leaves to be?

About the palm of your hand.
I got used to rolling them with a dolmer. Fast and all the same

I got used to rolling them with a dolmer.

I also have a dolmer. Yes, very fast and accurate. It's a pity that cabbage leaves are difficult for them to twist.

I make cabbage and savoy cabbage cabbage rolls.

[OlgaGera]

OlgaGera, I'm thinking about it too. And do not creep during cooking?

[iris. ka, Irish!]

iris. ka, Irish! I do it from Peking to steam. And then I just pour the sauce. Then they don't creep. At least I got used to it.

And I am carcassing from Beijing as usual - nothing will fall apart

[Olesya]

[
Olesya, I do not quite understand, do you add frying instead of water to dolma? And besides prunes, what is included?

Well, frying it, of course, I said loudly, I just fry the onion, rub half a carrot on a thin grater, more even for appearance than for taste, and fill it with broth. And I add prunes 10-15 minutes before the end of cooking. I don’t know how to cook dolma correctly, I tried it in a cafe in this version, I liked it, I began to do it at home, my family is delicious.
And also, in the spring, when the cabbage is young, I make stuffed cabbage and add a little dolmushk to them, such a piquant sourness then turns out

[Tanyushka]

as usual, I carcass - nothing will fall apart

Oh, that's because Tanyushkathat your handles are gold!

Agree. : Friends: I would have boiled everything into mush.

Choy, are you slandering yourself? Try it yourself - everything is always OK! I immediately cut the lower part for salad, and disassemble the upper part into leaves and a little in boiling water for flexibility. Then everything is as usual. Spied on Gershuni ("Do not spare the tea leaves")

They pinned me a bucket of apricot. I closed the compote, now I want to cook a little jam, with kernels. A question to those who did this - do they need to be cleaned? No, I'm not really tavos, I broke the nucleoli, I mean the film

[Scarlett]

Scarlett, my aunt did not clean the nucleoli. When cooking jam, I tied izh in a gauze bag, cooked with apricots. And then she threw it away when she poured the jam into the jars. According to her, harmful substances are formed in these very nucleoli during long-term storage. Which I can't say. I don't make jam myself.

[A.lenka]

A.lenka, thank you for your quick reply, I've also been making jam for several years now. exotic interesting, and a couple of jars, we eat them. And I read about these nucleoli that they are saturated with syrup and are very tasty afterwards. Last year I cooked from a peach of figs with walnuts - so they did not eat it so much, skokA they knocked out the nuts - well, very tasty I went into the pot - while I cleaned it, almost fleas did not attack

And I read about these nucleoli that they are saturated with syrup and are very tasty afterwards

These nucleoli are generally delicious in autumn !!! I tried them in Uzbekistan. There they are sold in the market fried and salted and are called "bones". It looks like pistachios and tastes like almonds.

Almonds are my favorite nuts. Today they cost them almost like a wing from a Boeing, and right now they have dropped in price a little - about 700 hryvnia per kilo, before they were almost 1000, people did not even sweep them off the shelves, and even now they calmly ... boom chew apricot pits

Help me find a recipe for pickling cucumbers. I recently read the discussion, but I can't find it in the section ...
In this recipe, cucumbers are fermented in a very salty brine, and then the brine is diluted 2 times before closing.
I don't remember the author either.
I want to try, cucumbers are waiting!

[Elena]

Elena, not this?

[celfh, Tatiana]

celfh, Tatiana, thank you very much, this is the recipe! Directly searched, and the recipe for some reason in the blogs. I'll go and ask ...

[Linen]

Linen, so your answer was in the question))) I typed in the search engine dilute the brine... Cucumbers were the first to jump out)))

Tanya, but I didn’t guess ... She was wise, she wrote the name in different ways.
Thank you very much, also for the science.

According to her, harmful substances are formed in these very nucleoli during long-term storage.

As far as I know, raw apricot pits contain a small amount of hydrocyanic acid, which decomposes when heated, so they become safe from cooking.

[Merri]

Merri, prussic acid in cherry jam remains, and decomposes in apricots? I doubt something

And I know that such goodies are better just in case gobble up quickly do not store for more than one year With us - it turns out we are Khlebopechkinsky

Girls, give advice on where to lime the squirrels except on the meringue, maybe some kind of pie or cookies?

[Summer]

Summer, Duc Pavlova from protein make recipes

Cake "Pavlova" (Gala)



Dessert "Pavlova" in the multichef Bork U800 (kil)

[Summer]

Summer,
Oles, here are the cookies Cookies to forget about

and further Flourless coconut cookies

Ooo, girls, they threw the beauty skoka, went to study
Thank you, dear friends !

[Summer]

Summer, chicken protein is the most easily digestible by humans, and therefore very useful. Pour the whites into a bowl and put it in a water bath. Separate the cooked protein from the container with a silicone spatula. Cooked protein is good in many salads. including fish. Good grated protein for boiled beets with sour cream and garlic and chopped into large strips under mayonnaise.

And we hold this bread in high esteem, I bake in the form of 3 baguettes
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=183.0

[Creamy]

Creamywhat a good idea, thanks!
Honya, Anh, thank you, I love the baguettes

Or you can just boil the proteins in a bag, put it in boiling water or in a multi on a double boiler.

Yes, this is a really cool thought, as it did not occur to myself
But I, Ir, hung tightly over the cake right now, just in time for my girlfriend tomorrow should come for coffee

[Summer]

Summer, Olesya, dare, good luck!

Girls, tell me, a dark village, pickled cucumbers, zucchini, tomatoes and other eggplants with peppers that have descended from the mountains, for long-term storage, can you close twist lids ?! Do not rush with tanks, I rolled my entire unconscious life ...

[Ninelle]

Ninelle, in my understanding, it makes no difference how the lids are closed - rolled up or screwed. And even press the covers with gaskets

[Ninelle]

Ninelle, in my understanding, it makes no difference how the lids are closed - rolled up or screwed. And even press the covers with gaskets

Is it like jam in the store?

Girls, tell me, a dark village, pickled cucumbers, zucchini, tomatoes and other eggplants with peppers that have descended from the mountains, for long-term storage, can you close twist lids ?!

Of course it is possible! And even so it is much easier, and cans are stored in the same way as rolled up

About rubber gaskets
This is a very old-fashioned way - my mother used to close the lids with it in my childhood. Now I did not see any covers, gaskets, or staples on sale (they were then removed). I have never seen such a jam in the store jam. And generally in ready-made canned food.

Girls, tell me, a dark village, pickled cucumbers, zucchini, tomatoes and other eggplants with peppers that have descended from the mountains, for long-term storage, can you close twist lids ?! Do not rush with tanks, I rolled my entire unconscious life ...

Yes, here they are! They stand as pretty for years - and canned food and preserves, jams


Sweet pepper lecho with tomato (Admin)



I use only such lids for many years - very simple and without problems The recipe describes how I do it

girls, don't we have ..., no, not that, but de we have a cake recipe:
cakes - shortbread,
cream - butter,
top-peanuts salty
th-t such a combination does not give peace ...

About rubber gaskets
This is a very old-fashioned way - my mother used to close the lids with it in my childhood. Now I did not see any covers, gaskets, or staples on sale (they were then removed). I have never seen such a jam in the store jam. And generally in ready-made canned food.

I meant these banks:

Devulechki, thank you all! I kind of understand that everything should be fine, but in a conversation I was told that you can't marinate like that and you can't marinate compotes for the winter either, and since I haven't tried it (we always roll it up), I didn't argue. And I decided to ask those whom I trust. Moreover, I have already cooked the jam and closed it with screw caps.

well, you can't .. I don't even look at what I put in jars under such lids .. the other day cherry compotes, yesterday cucumbers .. I rolled up the jars under such a cover and do not turn over and do not even wrap them up, I just leave it to cool and that's it