I am looking for a recipe on our forum

Can you suggest a recipe, please, or send me in the right direction.
I really like pizza with eggplant on top in a pizzeria, I don't remember its name.
I want to prepare such eggplants for the winter, but I don’t know how. Maybe freeze?
Throw ideas, pliz.

[Taia]

Taia, girls in some topic wrote that it is better to dry eggplants like mushrooms than freeze.

I have never dried mushrooms. In our region, this is not at all relevant, they simply do not exist.
I am interested in an eggplant recipe specifically for CAPRICIOASA pizza as in a pizzeria, and not just canned or frozen.

Well, we don't have mushrooms either, I suggested how eggplants can be prepared for winter, because they are fresh in the pizza recipe.

While the dough is coming up, you need to prepare the filling. I "fry" the pepper on gas, as soon as it burns slightly, put it in a bag for 10 minutes, then remove the skin, rinse under running water, peel and chop finely. Peel the eggplants, cut into circles, transfer to a colander, sprinkle with salt and leave for 15-20 minutes, then rinse under running water, squeeze out excess water and cut into cubes.
5.
Cut the ham into cubes. Grate cheese on a coarse grater. Grate cheese also on a coarse grater. Chop the garlic. Mushrooms (I have champignons), quickly rinse under running water, dry, cut into plates. Heat 1-2 tablespoons of vegetable oil in a frying pan and fry the mushrooms over medium heat, fry all liquids until evaporated. Salt and pepper lightly. Transfer the mushrooms to a bowl.
6.
Then in the same pan, lightly fry the pepper, also lightly salt and pepper (do not forget that the feta cheese is salty). Transfer the peppers to a bowl. Add eggplant and garlic to the same pan and fry all liquids over medium heat until evaporated.

She also suggested that eggplants can be fried and somehow rolled up, in some kind of marinade. Because in pizza you can feel that the eggplants are not fresh, but from the blanks.
And in winter, fresh eggplants are very expensive here, I'm sure they don't work with them in pizzerias. But now we have eggplants worth a penny. I don't want to miss the recipe for blanks.

So dried eggplants are soaked in water and they become as fresh.

So dried eggplants are soaked in water and they become as fresh.

Yes? Thanks for the info. We need to consider this option.

[Taia]

Taia, I ice the eggplant. Blanch the whole eggplant a little in water (last year I kept it a little in the microwave), then I clean or not clean it, cut it in circles and in the freezer. Can be cut into cubes. Normal eggplant. I did not eat such pizza, but I added such eggplants to soups, hodgepodge, vegetable stews everywhere. I cooked in the winter like ratatouille in layers of eggplants, zucchini, tomatoes - all frozen + onions, carrots.

[Taia]

Taia, I don't know what kind of eggplants you have on your pizza, but what I ate in Italy - there were grilled eggplants. So if you have the strength to close a couple of baked jars, it will be delicious, I answer. I won't give you a recipe, because I didn't try to close it, but I bake fresh vegetables often, and I put some in pizza. In my opinion, what you need.

[Taia]

Taia, for me, just frozen eggplant has a very unpleasant aftertaste when cooking (and many simply do not feel it). Therefore, I ice the eggplants for the winter baked and peeled, after such processing there is no such nasty taste.

[Taia,]

I want to prepare such eggplants for the winter, but I don’t know how. Maybe freeze?
Throw ideas, pliz.

Taia, I freeze eggplants for rolls with a filling. They are also suitable for pizza.I fry the plates almost without oil (in an electric grill or a pizza oven), cool and freeze. I defrost it in the refrigerator. The taste is indistinguishable from freshly cooked.

[Shelena]

Shelena, and what kind of roll?

[Lily,]

Lily, ordinary rolls with filling (cheese, meat, etc.).

Ah, got it!

[Shelena]

Shelena, Helen, do you process them before frying? Interested in the question about the skin: do you remove it or not? And the second point: do you add or not before frying?
We have a lot of eggplants this year, we don't know where to attach them ...

We have a lot of eggplants this year, we don't know where to attach them ...

Anyuta, throw it in here, I'll save you!

[Anyuta]

Anyuta, I bake the plates in the oven, having previously greased them with a little vegetable oil. I don’t salt or clean. I like the skin better.

[Anyuta]

Anyuta, throw it in here, I'll save you!

well catch ...

Anyuta, I bake the plates in the oven, having previously greased them with a little vegetable oil. I don’t salt or clean. I like the skin better.

Thank you, Tanya, I understood everything ... I went to pick the bushes ...

went to pick the bushes ...

Happy. And I scratched the market.

[Shelena]

Shelena, Helen, do you process them before frying? Interested in the question about the skin: do you remove it or not? And the second point: do you add or not before frying?

Anyuta, my eggplants, cut off the tail, do not cut the skin, cut into plates (0.8-1 cm), add, leave for 15-20 minutes. Then I wash, squeeze and fry, lightly greasing the plates of the used device with oil.
I freeze 10-12 plates.

I freeze eggplants for the winter baked and peeled

I also do this, I also make bell peppers without seeds, then in winter the caviar turns out like fresh ...

[Why do buns rise poorly?]

Good day everyone.
I have a question for the experts. Why do buns rise poorly? Or what am I doing wrong? Maybe the recipe needs to be changed? Can I add yeast?
The recipe is as follows:
Wheat flour, premium grade - 500 gr.,
Borodino mix - 90 gr.,
Dry fast-acting yeast - 11 gr.,
Salt - 5 gr.,
Granulated sugar - 4 gr.,
Drinking water - 363 gr.,
Refined sunflower oil - 30 gr.,
Panifarin (for rye bread) - 2 gr.
Knead in a bowl (put everything at once), then in a proofing tank at 30-35 degrees, until it rises 2-2.5 times. Then we shape buns of 35 gr. We put it in the proofing tank again, BUT the buns already fit badly. Just like the dough (whole), for some reason they do not part. The last time they stood with me for about 1 hour at 30-35 degrees and practically did not rise. The gingerbread man turns out to be good, slightly sticks to the hands.
Well, here's the bun:


In the context:

And this is a mixture of Borodino:

I bake bread in KhP, including rye, everything works out and rises, but I can't cope with rolls ...

[MypaIIIuk]

MypaIIIuk, again I'm chasing you At first I did not understand your problem.
Look here until no one has answered https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0
Maybe you will find the answer to the question earlier.
PS. Quite decent buns - and the crumb is even, and the pores are uniform.

Girls are dear. I bought 2 kg of cucumbers, and they are all bitter. And they seem to be pretty. What to think of? I would grill them, but a whole pot is worth such - we eat on the sly. Can anyone have experience? I am not accustomed to throw away food

Ir, try to fry in the manner of squash caviar. But I think that this will not help either.

fry like squash caviar

Tan is it like?

[Tumanchik]

Tumanchik,
for the disposal of cucumbers, I had the following recipe:

Lecho "To save the ridge Ogurtsov" (Ikra)



In your case, probably, stuffing will not work, but, as Admin advised, shift and extinguish in rows. Since you peel off the skin, most of the bitterness will go away. And generally speaking. I do not remember such that after heat treatment (pickling-pickling in a hot way), the bitterness in cucumbers remained. Try it!

Well, or a zucchini stew (in your case, cucumbers).
Fry onions, add carrots grated on a coarse grater. As the carrots are fried - put tomatoes without skin (optional, you can without them or with tomato paste). Then - diced courgettes / cucumbers (5-10 mm). Salt, stew until tender. Remove from heat - add garlic. Here you can plobender if you want caviar - but not at all.
What's good in your case - you can touch up the taste with salt-sugar-vinegar. But I wouldn't count on it very much. To begin with, fire one cucumber, like a zucchini - if the bitterness goes away or you can mask it, then you will post the rest.

for the disposal of cucumbers

or zucchini stew

thank you very much - tomorrow I will study

I would kill them

I do not advise. Bitter cucumbers generally become quinine, you will not eat. It is believed that if a bitter cucumber gets into the jar when salting for the winter, the jar will either explode or become cloudy. Well, I don’t know ... I, too, have muddies, and they exploded, but from what I don’t know.
Irish, and who gave you so much good? And the main thing is not greedy.

that if a bitter cucumber gets into the jar when salting for the winter, the jar will either explode or become cloudy.

damn .. Ira, you killed all my hopes, I processed a bucket of cucumbers for a winter salad, and left in the plate .. I tried it - and there all the bitter hoped that after processing the bitterness would go away

Yes nuuu, something all muddied up. Bitter cucumbers were never found after salting, even if they were fresh. Moreover, it did not grow cloudy and did not tear off the lid.

[Taia]

Bitter cucumbers never came across after salting

Taiahope returns to me
but in lightly salted cucumbers, the bitterness becomes even worse .. but there is no heat treatment either

I always roll cucumbers from my summer cottage. For some reason, our cucumbers are always bitter, it is impossible to eat fresh. But salty ones are good in cans.
I haven't done lightly salted for a long time, I don't remember what and how, in this case, not an advisor.

the jar will either explode or become cloudy.

It seems to me that this is not from the bitter cucumber. This something was not washed, it was not sterilized and multiplied.

[V-tina]

V-tina, Tina, I just repeated the hypothesized reason. She herself only heard it today. Yes, there is nonsense going on with banks. It seems that you do about one day, one recipe, salt, vinegar, and out of 10 cans 1-2 will become cloudy. Why?

My friend's mother said that not all varieties of cucumbers are suitable for rolling, hence the "bang" happens. Once in my youth I salted cucumbers for the winter, and they all fell right in my hands and STUNNED! She told me about the varieties. And yet - there is such a trick as soaking cucumbers before preserving ... So - not at all for the night - only for a couple of hours, and then change the water, otherwise fermentation inside begins. My sister-in-law doesn't have pickled cucumbers at all - she always soaks them for a long time, I tried them and tried to explain to her that they were already wandering, but she's smarter, well, well ...

[Irina]

and out of 10 cans 1-2 will become cloudy. Why?

Irina, sometimes the lid is not tightly closed, just something And this time I have 10 cans from a batch, 2 muddy, but the lids are not swollen .. I got it out - I look .. exactly those cans where I decided to add ground pepper as an experiment. Well, they didn't like something, and they cost themselves muddy

I'm worried about bitter cucumbers ... M. b. one, especially bitter to take, and subject to heat treatment? And see what happens to him? If the bitterness remains, then do not get involved with the rest, and if it disappears, then you can cook. Honestly, I have never come across a bitter salty or pickled, which was poured with hot brine.

I'm worried about bitter cucumbers ...

never came across bitter salty or pickled

That's right, Irin. Salt kills bitterness. I let bitter cucumbers only in blanks, and boldly.
Lightly salted here do not roll. It is necessary to salt or pickle.The turbidity of the brine does not depend on the bitterness of the cucumber.

So - not at all for the night - only for a couple of hours,

So that's why my cucumbers are soft!

thanks girls. I poured half of it with boiling marinade yesterday. I cut off their priests. under oppression. cooled down - in the refrigerator. let them stand a little. let's see the faq will be. half is still.

And yet - there is such a trick as soaking cucumbers before preserving ... So - not at all for the night - only for a couple of hours, and then change the water, otherwise fermentation inside begins

I always soak cucumbers for the night. I bring it from the dacha, mine, soak it, start preservation in the morning. Standing in the apartment

[Lyudmilka!]

Lyudmilka! Force! I was just going to write this. I often even get that they stand soaked for more than 12 hours.

And in general it seems to me that sometimes pickled cucumbers are like a lottery. And from the garden one, and one variety, and one recipe. An bam took a can from all of them and turned white. Didn't she have enough FAQ? ... conscience !!!

[Tumanchik]

Tumanchikwhen this happens to me, I sin on a poorly sterilized jar or lid. Generally for sanitation.

[kirch]

kirch, my sister-in-law always has only a couple of cans left, and those are soft and tasteless. I just once tasted soaked cucumbers - and I felt right away that I was souring from the inside, hence the following conclusions. But to each - his own ...

And I also heard that cucumbers should be drunk before pickling. That is, soak before salting. Then they do not absorb the brine in the jar.

Girls, stick your nose. I have beets - a whole bucket. What can I do with her for the winter? Through the search I found only one recipe. And who else does what, preferably only from beets (or almost only from beets)?