I am looking for a recipe on our forum

[Svetlana]

Svetlana, thanks for the advice! I have my own recipe, proven over the years and a favorite

[Tina]

Tina, and share with us?

[Tina]

Tina, and share with us?

[Svetlana]

Svetlana, Ludmila, to be honest, I haven't looked yet, maybe we have one .. if not, I'll post the recipe

Girls! help out :-)
Bread was baked before that in the village that there is no wheat flour :-) there is rye, whole grain, oatmeal, buckwheat and corn, but urgently needs to bake bread, but there is no store! What kind of bread can you make?

Do you need bread?
perhaps, until wheat flour appears on the farm, you can get by with flat cakes, pancakes.
By the way, do you have pasta? They can also be used instead of bread or grind and used instead of wheat flour in addition to other flours.
And what about whole grain? Rye too? If wheat, then any recipe can be used with it.

Wheat, already set, something is baking :-)

Girls! Tell me, what can you bake from proteins in the Princess, micra on waves or combi, Miracle stove or Af Philips?
Squirrels have been hanging out for several days in the refrigerator, I wanted to bake "cookies that must be forgotten" in the oven. But we are so hot !!! that it's scary to look in her direction, let alone turn on

[Vika]

Vika, Pavlova's dessert in Philips will be just that! On parchment.

[Tatyana]

Tatyana, Yes??? true??? and will not burn? at what rate should it be baked?

[Vika]

Vika, will not burn .. The temperature is about 90 degrees.

[Mirabel]

Mirabel, freeze the proteins until needed.

[Tatyana]

TatyanaThen I will definitely do it! Thanks a lot for the advice!

[svetta]

svetta, Light, so after defrosting, I get some protein reserves. I unload the freezer.

[Mirabel]

Mirabel, well then, only as the girls advise, no options.

You can make an excellent dough for dumplings using proteins alone.

[Nelya]

Nelya, I read your post and remembered that the omelet is quite good on proteins, and the charlotte ...
How to make dough on them?

[Choux dough for dumplings]

I had to look for my old records.
Choux dough for dumplings
milk - 200 ml
protein - 3 pcs
salt - 0.5 tsp
sugar - 0.5 tsp
flour - 3 tbsp (depends on the size of the eggs and the flour itself)
sl. oil - 50 gr
Milk + sl. butter + sugar + salt to boil. In the hot mixture, stirring rapidly, stir in 1 cup of sifted flour (preferably with a wooden spatula), stir until smooth. Allow to cool. In the cooled choux pastry, gradually stir in the proteins, then the remaining flour.
The dough turns out to be very elastic, pliable and not chapped.

[nila]

nila, Nelichka! Super! Thank you so much! I am taking it into service! Well, I never tire of repeating that this is the Einstein forum.

[Mirabel]

Mirabel, Vika! Not at all ... try it, maybe you will like this dough. I loved it very much, it is especially convenient when I bake Gingerbread cookies on burnt sugar, there are just 3 proteins left.

Girls are such a question!
I fermented the tomatoes and left them unattended, before that I fermented them on the table, constantly looked at them and outstripped them, everything turned out great!
The second time I did it and removed it from the kitchen to the room and forgot, yesterday I opened it, and there was already a black cap of mold !!!
Are the girls all ruined? Toss out?

Throw it away.

[kirch]

kirch, Lyudochka, here I think so, it's a pity of course, but I don't want to go ...

[Kokoschka]

Kokoschka,

Throw away 100%.

Eh ....: cray: went to throw out ......

[Kokoschka]

Kokoschkadon't cry.
I also had grief recently.
I rolled up 6 jars of squash caviar, and it was all swollen. The labor was deliberately spent. But alas ... This has never happened before.

[Taia]

Taia, yes I can imagine ...let this be our biggest nuisance ...... threw the mustache ......

Well, no banks exploded
And now the fourth jar has flown All with tomatoes
May it be this year
When for the company, it is no longer so bitter and insulting

Not in the "super moon" rolled?

[Rarerka]

Rarerka,

My mom is a hard-core cutter, but last year almost all cucumbers exploded. With different vinegars, different ingredients, they exploded and that's it. We were never able to investigate this incident))). She sins on the variety of the cucumbers themselves. There are some - non-lethal and non-marinable. Salad.

So don't get upset. It happens to everyone, even very experienced ones.

Not in the "super moon" rolled?

Duc do not even look there Toka if you admire

It happens to everyone, even very experienced ones.

Yeah i know
I managed to boil two cans in SV with apples and pepper and blendarnula. Here is such (y) ketchup.

I also had grief recently.

Do you think you are alone in sorrow?
I also had a problem a couple of weeks ago. I bought peaches ... as much as 8 kg, though cheap
I wanted to close it in syrup, I thought to use it for baking in winter. Closed 8 half liter jars. I took the recipe on a nearby site. When I was already peeling the peaches from the skin and putting the halves in jars, I already doubted that the recipe was without sterilization. But I decided not to deviate from the recipe. I rolled it up and sent it under the blanket (as advised by the recipe), the next day in the evening I took off my fur coat and in a swoon, several jars still turned upside down under the fur coat blew up. She began to turn the rest of the jars, and they were on the verge ... I had to open ...
It was a pity to throw it away, I blendarla all my peaches, added more sugar and boiled it down in a micra like a pavidlo. We'll have to use the filling in winter
Now I think what is the reason either I bought these peaches, or the recipe is to blame

Yes ..... it is always a pity, first of all, for the products, and then for my labor!
But as they say, the one who does nothing is not mistaken ...

Now I think what is the reason either I bought these peaches, or the recipe is to blame

You just need to cook peaches. There is no doubt about it.
Yes, and you have a big freezer, you had to freeze the halves of the peaches. They are delicious.

Peaches were boiled in syrup, and then I removed the skin from them.
I didn't think to freeze it, I really wanted to close it in syrup. I just glanced at how much the jar is now in the store, but then I just caught my eye and bought the peaches.

Girls, what can you do with three buckets of plums?

Compote, pickle, jam, seasonings ...

Girls, what can you do with three buckets of plums?

I have another problem, where to get at least a bucket of drains, and preferably for free

I have another problem, where to get at least a bucket of drains, and preferably for free

Self-pickup by machine norms, loading at the expense of the Buyer. Shipping address: Ukraine, Dnepropetrovsk region, Solonyansky district, s. Leninskoe, S / T "Nut".

Self-pickup by machine norms, loading at the expense of the Buyer. Shipping address: Ukraine, Dnepropetrovsk region, Solonyansky district, s. Leninskoe, S / T "Nut".

Svettulya we leave

Jam!
Some varieties can be dried according to the Admin recipe (mine was not suitable for drying).
Compotes.
I am going to cook today or tomorrow according to these two recipes - a bucket of plums was brought. I haven't done it before, so I don't know what will come of it:

Plums in their own juice (fomca)



Plum concentrate for sauce, juice (OlgaGera)

[confiture]

Lily, cook marmalade https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177003.0

Or confiture, I've already cooked 5 liters.
Pour the plums in a saucepan until soft, rub through a colander from the bones, beat with a blender and cook with Zhelfix 1: 1. Just take not 1 kg of plums and 1 kg of sugar and 1 pack. Zhelfix, and 1.5: 1.5 for 1 package.Otherwise, it will be just marmalade, not confiture, it is impossible to spread it on bread, so thick.

Tell me, please, we sell a cake - it's called Roman, very thin, soft brownish non-chocolate cakes are smeared with cream, in my opinion, based on boiled condensed milk with something. Top sprinkle from the same cakes. For me, the sweetness is balanced, in moderation. How to cook? Maybe there is a recipe here. Thanks for responding

[vedmacck]

Or confiture, I've already cooked 5 liters.

It's a good idea, but instead of gelfix, agar agar will probably do.
vedmacck, Tanya here and mine went to the abandoned garden.

And how to understand whether it is suitable for drying or not ...

Svettulya we leave

Deffki, yes it is. I do not know how to make gravy for cutlets. One hell, it turns out in lumps. As if stirring. I make it easier, first I fry the cutlets, and then I just pour boiling water from the kettle. This is not a gravy, of course, but still ... Help, teach me how to make a gravy without lumps

I make it easier, first I fry the cutlets, and then I just pour boiling water from the kettle

strange, I almost do the same, I have no lumps, I spray it over the entire surface with a spoon, then add water, generally cold, and stir, there are no lumps

It's a good idea, but instead of gelfix, agar agar will probably do.

Not agar, but pectin. I buy pectin-based Zhelinka, Jelly, Zhelfix and the like. I won't say about agar, I didn't.

And how to understand whether it is suitable for drying or not ...

I do not know. Only empirically. Mine turned out (as I already wrote) a thick and bitter skin. And soon the delicious dried cherry turned into a dry, bitter skin. In the compote, of course, it will go, but the grandson wanted instead of sweets in winter (he is still small, we do not give sweets).

I do not know how to make gravy for cutlets.

You dilute the flour with cold boiled water, remove the cutlets from the pan and pour this water-flour mixture in a thin stream through a strainer. If there is no liquid left from the cutlets, then first add water, as you did (in a frying pan without cutlets), and pour it into the boiling slurry, stirring intensively. You choose the consistency and volume for yourself.