I am looking for a recipe on our forum

Speaking of tartlets. They are also made in the form of shells; they are cut out of puff pastry in corrugated forms. The usual ones for cupcakes. One edge is flattened well with your fingers so that it does not rise during baking. And then the ready-made ones open and stuff. I loved the pearl quail egg idea. It is clear that there is some kind of salad.

Speaking of tartlets. They are also made in the form of shells; they are cut out of puff pastry in corrugated forms. The usual ones for cupcakes. One edge is flattened well with your fingers so that it does not rise during baking. And then the ready-made ones open and stuff. I loved the pearl quail egg idea. It is clear that there is some kind of salad.

beautifully. I also aimed at a snack in baskets this year. but from experience: I will make a little basket. Maybe even in the form of valovans. Otherwise I won't eat more than one basket ... Very satisfying: dough + filling. And I want to try everything.

We won't tell anyone!

I have a recipe for girls and I even have a photo. But I didn't like the final one. I want to redo it. Yes, while there is no gas.

snack in baskets. but from experience: I will make a little basket.

After various corporate events, where I had seen enough of serving, I came to the conclusion that the best thing for such snacks, if the filling allows, is a small cracker. All that is possible - in a blender, then in a pastry syringe or bag, and roses, roses ...
Yesterday, by the way, there were tiny eclairs for the aperitif. The size of a small plum. A piece of salted fish (1 cm X 1 cm) was put inside, and on top was a rose, as it seemed to me, made of whipped cream with caviar (some kind of small, like capelin caviar, which is in Santa Bremor jars). A very small but worthy treat on a lettuce leaf.

[Ikra]

Ikra, Irishechka, you are right a thousand times. And if you want a neutral flavor base, what to take instead of crackers?

[Bridge]

Bridge, and a lot of things - neutral wafer cakes. But, if not laziness, then eclairs are the very thing! And it is not necessary to do it with a lid or stuff it with a syringe inside. Feel free to cut into two equal hemispheres and use them like shells.

I also remembered !!!! An excellent base for canapes. Anyone who has waffle makers may come in handy.
Cut out circles from white and any other bread with a cookie cutter, and fry in a waffle iron. For a regular meal, I'm too lazy to even cut off the crusts
This is what it turns out, it crunches beautifully, I made round buns for dzaziki:

Virgo, sorry for the off-topic question.
I baked a shortcrust pastry cake - the dough is laid out in a detachable form, the sides are formed, apples are up and everything is poured with filling based on jam and cream. So it turned out that my detachable form burns godlessly, the sand base cannot be detached from it. Now (until I look at the new form), the question arose - is it possible to bake such a dough in a thick-walled aluminum mold with a ceramic coating (I bake cupcakes in it, everything is taken out well)? Or try to mold it on a silicone mat by placing a ring from a detachable mold on it (the ring just does not weld, the dough sticks to the bottom of the mold)?

I also have a set of forms, like this:

It's horror how everything sticks to them! But the idea was good, it's a pity to throw it away, and I began to line the bottom with baking paper. This is the way out!

[Irina]

Irina, you can use baking paper: wet under the tap, squeeze and lay out the form. The paper will be soft and pliable, and will take shape very easily.

[Longina]

Longina, here I have the same round. I tried it - oh!
Thank you for the advice!
Babushka, and thank you!

Girls, have you tried using a non-stick mixture? I'm the only one to save myself.

[Irish]

Irish, what is it?

[Tumanchik]

TumanchikIrina these forms no mixture will save!

what is it?

I think Irsha meant here this grease

I think Irsha meant here this grease

Oh thank you! I'll take a note. Let not for this form, I will try on HP

I'll take a note.

Cool stuff, tried more than once!

Tumanchik, Irina, no mixture will save these forms!

Irsha meant this lubricant

quite right. this is a super tool! try girls be sure. I replaced ghee with cooking oil and everything just flies off the molds. recommend!

I think Irsha meant this lubricant

And I really like it! I also grease glass molds with it. I use it for everything (baking dough, hot dishes in tins, casseroles ...), but I also make this mixture in ghee, so that in any version there is a good taste ... well, so that the sweet roll does not smell like fat

I replaced ghee with cooking oil

I'll try next time Thank you!

Girls, I need advice. There is a piece of pork weighing 1.8 kg. I want to bake it whole. How to marinate so that it is soaked well, so that the meat inside is not bland? Is it better wet or dry?

Is it better wet or dry?

And this is what is more convenient for you.
You can stuff it, wrap it in foil, or even vacuum it for several hours, or you can soak it in a marinade, but if the piece is very thick, then either keep it longer, or poke it with a narrow knife in several places.
Incidentally, I did several times according to this recipe pseudo-smoked meat - tasty, tender, convenient.

[avgusta24]

avgusta24, classic boiled pork - the meat is kept in brine for 1-3 days. For 1 liter, 2 tbsp is taken. l. rock salt, 2-3 lavrushka, pieces of 5-6 allspice, 0.5 tsp. black peas, 0.5 tsp. coriander, garlic and other herbs as desired. I bring water with spices to a boil and cool, marinade the meat, press down with something so that it is completely immersed, and in the cold. Ate a piece of thick, then at least two days. For the wet version, do not pierce.
Adding mustard or alcohol will shorten the pickling time. By the way, you can vacuum it and keep it in the refrigerator for 1-2 days.

[Olga]

Olga, thanks for the reference, the marinade is already being cooked) But I'm just worried that the piece is thick, I poked it, but will this amount of marinade cover it? If anything, add another portion and top up to completely cover the meat?
Rada-dms while I was cooking the marinade, your answer appeared. Next piece I will do in this way - there are a lot of holidays ahead, there is a reason to try

You just need to take a dish in which the meat takes up the entire bottom, then a small amount of marinade will be enough.
At least the amount that is obtained according to the recipe was enough for me for large pieces too.

[20-25 grams for every kilogram of meat]

Girls, I need advice. There is a piece of pork weighing 1.8 kg. I want to bake it whole. How to marinate so that it is soaked well, so that the meat inside is not bland? Is it better wet or dry?

If a piece of meat is large in weight, then it is best to marinate it in liquid brine, and bake it for a long time and at a low temperature, you get boiled meat like boiled pork

How to determine the amount of liquid for the brine: put a piece of meat in a saucepan, pour cold water over the piece of meat, see 3-4, then remove the meat. This will be the right amount of water for the marinade, now you need to measure the liquid.
To bake meat in a piece, salt must be put 20-25 grams for every kilogram of meat... Dissolve salt in water and put meat in it, preferably for 1-2 days.

Then the meat will turn out to be very soft and juicy About salt here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18980.0

unfortunately no one responded to my request to share the recipe as in FSC Strips (chicken breast) sorry ... and no one answered anything at all ...

[tsi-natali]

tsi-nataliit is possible that no one knows this recipe. I don’t even know what it’s about, I’ve never eaten anything like that, so I can’t write anything.

[tsi-natali]

tsi-natali, I can say the same - I haven't even tried it

[tsi-natali]

tsi-natali, also never visited this institution.
Did you cook chicken breast using this recipe? Delicious.
Chicken fillet "Pork pieces" (Luysia)

[tsi-natali]

tsi-natali, also never visited this institution.
Did you cook chicken breast using this recipe? Delicious.
Chicken fillet "Pork pieces" (Luysia)

No, not for that, but sooo tasty, I did it 6 times, but I just would like the exact recipe, I know that everything is classified in Rostiks, I thought that someone knew and would declassify it, so to speak!

Since I also did it deliciously Here is the recipe for anyone interested in this miracle:
and special American mustard for these wings Torchin We don't have one and I did it myself, it turns out one to one ... Any mustard is not very strong, squeeze it into a bowl, add a tablespoon of sugar, a tablespoon of turmeric, and 2-3 tablespoons of oil sunflower refined odorless, beat! Transfer to a dark glass jar It turns out not thick and very tasty mustard
Photo of strips from the Internet 🔗
🔗

[tsi-natali]

tsi-natali, I haven’t tried it either and I don’t know what they taste like, but there are no similar recipes on the internet? On the Povarenok website they write that they are one-on-one as in CFS.

unfortunately no one responded to my request to share the recipe like in the FSC Strips (chicken breast) sorry ... and no one answered anything at all ...

Sorry, but for many the names of CFS and McDonald's sound like swear words
Therefore, they cannot suggest anything - they do not visit these haute cuisine establishments.
In no case do I ignite. So, thinking out loud

Recently we went on a class trip with Melka. A visit to McDonald's is a must on the program. Well visited. After that, a string of "green stops" began. At home, Trifle said, "Mom, come on next time you bake more pizza, but I won't go to McDuck. Cheers are so calmer." If it reaches the generation zombified with advertising, then what can we say about us, pereshnits, who grew up in the home kitchen?

[Natalia]

NataliaAfter your question about KFC, I was also waiting for a recipe. The son somehow brought such pieces of chicken, spicy, but delicious. Maybe someone else will write how to cook.

If it reaches a generation zombified by advertising,

Where is there always a queue in McDuck

Where is there always a queue in McDuck

apparently, not to the whole generation began to reach, but only to its part

can this nuggets mean?

Turkey nuggets in an air fryer (Tanyulya)


or here

Useful nuggets (Masinen)

apparently, not to the whole generation began to reach, but only to its part

Come on, Irina, there is nothing terrible there if you do not eat there all the time. I sometimes eat at McDonald's, especially when I was on business trips or just had a snack on the go. There were never any consequences. Obviously, your kids are out of luck, but that doesn't mean that everything is so terrible there.

I don’t know how in other cities, but in our McDucks they are very strict about everything - a little something in time is delayed, immediately for disposal, the son and daughter-in-law are working, infa, so to speak, firsthand, I don’t like their food, very rarely rustic potatoes, vanilla cocktail and shrimps in batter.

It's not the storage time. IMHO, fried food + a cold milkshake against the background of the bus bumpy may well give indigestion and in general it is unhealthy food.
However, I will not be offtopic and I apologize for taking the topic aside

Sorry, but for many the names of CFS and McDonald's sound like swear words
Therefore, they cannot suggest anything - they do not visit these haute cuisine establishments.
In no case do I ignite. So, thinking out loud

I also don't go to McDonalds or Rostiks, I went to Moscow to my son (myself from Transnistria), when I got on the train back, my son brought me hot strips right to the train and I fell for them. very tasty, crispy and juicy inside! I began to make at home just from the bulldozer, remembering the taste and appearance, it turned out ... and my house also liked it! So I wanted the exact recipe ... I apologize for asking the wrong question .... It happens that cooked dishes, the recipes of which I took on the forums (everyone liked it in the comments) My family and friends did not like it ..... about tastes argue.

[tsi-natali]

tsi-natali, Natalia, I was looking for something similar here some time ago, I happened to have 6 pieces of chicken drumsticks. They advised (5 (?) Pages back) to brew them in unsweetened cornflakes, deep-fried.

The secret ingredient in most fast foods, including KFCs, is glutamate. Buy the appropriate nutritional supplement and you will be happy

The secret ingredient in most fast foods, including KFCs, is glutamate. Buy the appropriate nutritional supplement and you will be happy

how can you say without trying? .... I was just wondering what they sprinkle with that such a fluffy and crispy crust ... As for glutamate, it is a preservative, and strips do not stand for a long time, deteriorate. Well, as for the harm and benefits: Everyone fries meatballs and potatoes, although this is also harmful. And thanks to everyone who answered me. I found the exact recipe, and I assure you that it is very tasty and all the ingredients are natural! These are turmeric, milk, flour, ground paprika, salt, Provencal herbs. Happy New Year !!!

Girls, I need advice. There is a piece of pork weighing 1.8 kg. I want to bake it whole. How to marinate, so that it is soaked well, so that the meat inside is not bland? Is it better wet or dry?

If interested, then I do this: salt, black pepper and garlic, rub the meat, stuff it with garlic inside, rub it on the outside with crushed and slightly oversaline. Then I either wrap it tightly in foil, or in the old way in cellophane, tie it with twine, put it in a saucepan, or in a bowl (in case it suddenly starts to flow) and leave it in the refrigerator for 2 days (or on the balcony, it's colder there now) Then in the oven. It turns out very tasty. cutting for the New Year! You can carefully pierce the meat with a knife in the middle and stick a long thin carrot in, it will be beautiful.

[tsi-natali]

tsi-natali, I also do small pieces of meat or fillets, but a thick piece inside is not soaked.This time I marinated in a wet way, according to this recipe https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=405583.100 , it turned out super!

[tsi-natali]

tsi-natali, I also do small pieces of meat or fillets, but a thick piece inside is not soaked.This time I marinated in a wet way, according to this recipe https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=405583.100 , it turned out super!

It depends on how long you put the marinating, I put the load and the meat releases juice, so that the inside is juicy and salty as it should be! I did it in liquid when I marinated for smoking, but mostly I rub it and put it under oppression. Good luck to you!!

It depends on how long you put the marinating, I put the load and the meat releases juice, so that the inside is juicy and salty as it should be!

The meat will never be juicy inside, if you keep it under load.You are cheating a little.

The juiciness of meat depends on the cut of meat itself, on its parts. And how to cook it. I already wrote above that it is best to marinate a large piece of meat (especially dry) in a liquid marinade for 1-2 days (and for 1 kg of meat 20-25 grams of salt) and then bake in the oven at a low temperature of 150-160 * C for a long time , 3-4 hours. So you can cook a large piece of thick brisket, ham for boiled pork.

[meat releases juice]

: girl_curtsey: It depends on how long you put the marinate, I put the load and meat releases juice, so that inside and juicy and salted, as it should! I did it in liquid when I marinated for smoking, but mostly I rub it and put it under oppression. Good luck to you!!

Somehow it doesn't fit.

Somehow it doesn't fit.

Something I'm completely confused ... In our stores, meat is not sold, only in the market, and there it is not cheap, I try not to buy it now ...What I used to buy I did as I wrote it and always turned out great, well, I recently did the brisket and rolled it into a roll, maybe it was juicy because there was a layer of fat. In my opinion, the juiciness depends on the fat ... And in the skin I did ... the beaten meat and pickled meat (with salt, pepper and garlic), the meat was tightly wrapped in a skin, on which there was a little fat, that is, a little less than 1 cm. .. Having wrapped it in cellophane, tied it tightly with twine, left it on the balcony for two days, then baked it over low heat in the oven, in my opinion a little over an hour ... this juice was pickled ... Bliiiin ... I just got confused ... I do just that, but I wrap it up later, after two days I apologize for the inaccuracy ... me

[tsi-natali]

tsi-natali, lana, forgive!

[Natalia]

Natalia, tsi-natali, namesake, I seriously advised, not trollolo. There is such a site (do you speak the languages?), Where they collect a piggy bank of world secret recipes, so there is also from KFC. And yes, their set of 11 spices includes glutamate (MSG).
it is not a preservative, but a flavor enhancer. It is found naturally in products: corn, peas, tomatoes, and just an overwhelming amount in parmesan
On the site, if interested, beckon, I will give a link. Even if you don't know English, google translate will help

[Nata]

Nata, is there a recipe for sweet and sour McDuck sauce? I can't pick up "the same taste"