I am looking for a recipe on our forum

[Olga]

Olga, in Metro they sell sweet and sour sos, here is its composition
Structure:
Drinking water, molasses, apricot puree, granulated sugar, acidity regulator: vinegar, acetic acid, thickener: E1422, table salt, natural dye E150d, stabilizers: E412, E415, flavorings "Apricot", "Pineapple", preservatives: E202, E211, ground white pepper, allspice emulsion.

Do not make at home, there are no such E

Svetochka, Metersky has a different taste! I've tried different ones, but Makovsky is the most nra
And since I visit Mac once every five years, and even then not every, but I remember their sauce from time to time, I would like to know the recipe.

Please help me find recipes where you need a lot of yolks .... If they disappear, then it's a pity ....... 6 pieces from Pavlova are left

[Irina]

Irina, you can freeze them - nothing will happen to them, and they will gradually disperse. Yes, even for mayonnaise.

[Lada brick]

Lada brick, and there is also such a recipe for 6 yolks.

Sponge cake on yolks

Please help me find recipes that require a lot of yolks

Welcome, Ira - "Jam", or red caviar from egg yolks.

Please help me find recipes that require a lot of yolks ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=29186.0

[Nata]

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

This sauce is very similar to Makdakovsky sauce: sweet and sour in taste

BBQ sauce (for every day and preservation) (Admin)

[Natalia]

Natalia, tsi-natali, namesake, I seriously advised, not trollolo. There is such a site (do you speak 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

only Russian, I don’t know another language unfortunately ... Thank you very much !! I found what I was looking for without glutamate

Many thanks to everyone who responded to my request !!!!!! Now I will deal with the disposal ..... And how did I forget about mayonnaise ???

[Lada brick]

Lada brick, and also the classic ice cream is made on the yolk alone, I usually have a problem of where to put the proteins after I make the ice cream.

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 those who looked at my recipe.
Today I decided to refresh my memory and practice on the remains of bread. So: to make a bread waffle you need very little time, no more than a minute. A piece is slightly browned, consider it ready. Even if you have it a little soft, take it out. It is better to spread it on a paper napkin so that the moisture goes away. The wafer cools down, dries up a little, and becomes crispy, but soft. If overdried, it will be hard, like a biscuit. We do not need this, because the snacks on the festive table should not only look beautiful, but they should also be convenient and easy to eat.

Metersky has a different taste!

Olya, I know that the taste is different, I myself also take only sweet and sour in McDuck, I mean, for sure, there are enough E in their sauce, so it's problematic to do it at home.

This sauce is very similar to Makdakovsky sauce: sweet and sour in taste

In this one there are tomatoes, and in Makdakovsky they are most likely not, there is something apple-apricot.

[Olga VB]

Olga VB, no idea. I think Google will find everything.

[apricot]

There are tomatoes in this, but in Makdakovsky they are most likely not, there is something apple-apricot.

Apricots are unlikely as they are very expensive.
But apples and tomatoes at an average cost - yes! It has long been no secret that apples are added even to tomato paste, and a lot !!! because there are always a lot of them and they come at a bargain price
And the desired color and taste are formed due to flavorings

Well, maybe not apricots, but something from plums or tkemali, but not like tomatoes or tomato, this is not even close there

Modern chemistry works wonders - there are no strawberries in cough syrup either, but there is a strawberry taste and smell

[Irina]

Irina, I agree that everything can be created, and if there was a tomato taste, but they would not be there, yes, but here there is neither taste nor smell.

Looking for Polish bigos!
I'm not sure what the topic is, but I'll try.
In 1985-1987, as a student, I bought the Polish magazine Kobieta i Życie at a kiosk in the center of Moscow. The last page was a retelling of high society gossip (also interesting), and the penultimate was devoted to cooking. Usually there were 6-8 recipes, but once a whole page described the rules for making bigos, and then I cooked it. It is included in the top ten gastronomic impressions of my life, but I lost the recipe and cannot find it.
Sauerkraut is stewed separately with certain meat (what?) And the addition of cherry liqueur, and fresh cabbage with its own meat. There is a difference between dark and light meat; dried mushrooms are added to one of the cabbages (which one?). Cabbages are combined and stewed together, the finished bigos is frozen (as my brother says about freshly made dumplings, can you already eat them, or do you need to freeze them first?). It said that the best taste is obtained by heating frozen bigos with a generous addition of liqueur. It was such a camping dish for the Poles, like dumplings for us, they froze it, carried it with them to work in winter and warmed it up as needed.
Please remind me of these rules - what with what and how, I am sure that many have an old family recipe, now, perhaps, compromises on products, but the lucky ones know the principles.
Or maybe someone from Kobieta i Życie?

[Scattered hedgehog]

Scattered hedgehog, Bigus impressed me in the same way in a Minsk restaurant in 1986. I'm not sure if it was based on an old Polish recipe, but it was delicious !!! Since then, I have been making bigus at home, but a truncated version - without mushrooms and without freezing, well, I learned about the liqueur from you.

There was a whole poem in the magazine, it's like our fish hodgepodge - it costs a fortune, but it reconciles with life. Something hodgepodge jumped out because of the cabbage, but you know, about the fish hodgepodge, not the kindergarten one. No tomatoes or flour, but otherwise a lot in common Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1070.0. There was no recipe in grams in the magazine, only a few rules were explained. Maybe they are doing something similar in Belarus or Ukraine, or in the Baltics.

[Julia]

Julia, but this one does not look like a recipe

🔗

There was a whole poem in the magazine, it's like our fish hodgepodge - it costs a fortune, but it reconciles with life. Something hodgepodge jumped out because of the cabbage, but you know, about the fish hodgepodge, not the kindergarten one. No tomatoes or flour, but otherwise a lot in common Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1070.0. There was no recipe in grams in the magazine, only a few rules were explained. Maybe they are doing something similar in Belarus or Ukraine, or in the Baltics.

Some strange quote, like from me, but I didn't write that ...

[Julia]

Julia, but this one does not look like a recipe

🔗

Similar, but in my "ideal" each cabbage was stewed with its own meat. It seems to me, pickled with dark (duck, beef), fresh with white. I definitely took two types of meat.There was juniper in the recipe (I don't), but there were definitely no dried apricots. I'm not sure about prunes. Simmer for a total of 5 hours on very low heat. I remember that there was the word to extinguish "freely", and so it smelled of cherry, juniper and Siberia ...
Unfortunately, I completely forgot Polish, and with Google's help on the Polish Internet I found only everyday recipes. I can still read it, but it’s no longer correct to ask.

Similar, but in my "ideal" each cabbage was stewed with its own meat. It seems to me, pickled with dark (duck, beef), fresh with white. I definitely took two types of meat. There was juniper in the recipe (I don't), but there were definitely no dried apricots. I'm not sure about prunes. Simmer for a total of 5 hours on very low heat. I remember that there was the word to extinguish "freely", and so it smelled of cherry, juniper and Siberia ...
Unfortunately, I completely forgot Polish, and with Google's help on the Polish Internet I found only everyday recipes. I can still read it, but it’s no longer correct to ask.

This I can't handle with the engine, sorry!

[Scattered hedgehog]

Scattered hedgehog, I once read some complex recipe for this dish in Khmelevskaya's cookbook. And also in the program "Lazerson principles" was also about bigos.

On the question of McDuck sauce, there is, after all, a composition on the box - water, glucose-fructose syrup, apricot puree, sugar, thickeners E1422, E 415. soy sauce, a mixture of spices, salt, vegetable refined deodorized oil, acetic acid, mustard powder , natural flavoring "Apricot", preservative E 211, dyes E 150 d, E 160 s-uv, I barely saw this small print (and how it all fit in a small box), all the same apricot

still apricot

Also, ask what proportion of apricot puree is in the total mass of all Yeshek, and why then add "natural flavoring" Apricot "?

Who am I going to ask (but the tomato is definitely not there)

Virgo, tell me snotty
At the weekend, I marinated onions on a salad (apple cider vinegar and water about 1: 1), put them in the refrigerator and grated them. I only remembered this morning. Can it be consumed, this onion?
Sorry for the offtopic. I'm dumb, and in this thread, the girls respond quickly

[Irina]

Irina, and sho is made for him ... eat!

[Irina]

Irina, and sho is made for him ... eat!

Well, yes ... For me, it's even tastier when he's lying down.

Thank you, virgins!
The head has a hard time thinking. I know everything, but I doubt everything

[I am beautifull]

I am beautifull, Khmelevskaya has just that, thanks!

[Scattered hedgehog]

Scattered hedgehog, here you are! Now we are waiting on our website for a step-by-step recipe with pictures.
For reference: sauerkraut is already in store

I didn’t get caught, but I did. By the way, a bucket of sauerkraut also ripened

wow, they are thrifty, and I was interested in the recipe from the Hedgehog. But there is no cabbage yet.

So there seems to be no recipe from the Hedgehog yet, but we are patient, we will wait

So there seems to be no recipe from the Hedgehog yet, but we are patient, we will wait

the main thing is that the Hedgehog also does not scatter as it appeared. somehow hooked on the recipe ... or rather a hint of the recipe.

somehow hooked on the recipe ... or rather a hint of the recipe.

Girls, for you:

The famous Polish writer Joanna Chmielewska calculated: if you cook everything with health benefits and do everything as recommended (peel, chop, grate fine and coarse, fry, bring to a boil and set aside, watch the pan with hours in your hands and add to her individual ingredients, simmer over low heat, etc., etc.), then you will have to spend in the kitchen ... 23 hours 10 minutes.
There is simply no time left to eat. But you still need to have time to work, sleep, read, live in the end ...
Therefore, Joanna Khmelevskaya advises women to cook either quickly or for future use.
She invites her readers to cook her main secret dish - bigos.
This is a classic (mentioned since the time of Sigismund III, as well as in the books of Mickiewicz and Sienkiewicz) winter dish of Polish cuisine: bigos is kept in the cold for several weeks.
But look at what is happening outside the window, and you will understand: it's time to take up the knife and ladle.
Pani Ioanna claims that a good bigos should be cooked for 3 days, and preferably 2 weeks.
“You will never get a good bigos if you boiled mushrooms today, stewed cabbage and ate tomorrow,” she is convinced.
In principle, you can stew all the ingredients in one day, but this will not be quite the right bigos.
In inns, the cauldrons with this dish were not removed from the hearth at all, they simply added food as needed. Bigos languished at night on cooling coals, in the morning it was warmed up again ...
The more such cycles, the tastier.
You will need:
Two types of cabbage - sour and white cabbage - in a 2: 1 ratio.
If you do not ferment the cabbage yourself, then it is better to buy it in the store.
Our bazaar is not suitable, because the so-called early ripening is prepared for sale, adding vinegar.
The main difference between the Polish one is the large amount of salt and the almost complete absence of carrots.
Several types of meat - pork, veal, smoked meats - in a 2: 1: 1 ratio.
Mushrooms: fresh, dried or canned (depending on the season).
Preferably white. Each housewife herself determines how many mushrooms to put, but ideally they should be at least 100 g.
2 large onions
Spices (bay leaves, black pepper, cumin, juniper berries)
Prunes and raisins (100 g)
Sour apple
Red wine (glass)
Cooking process
Fry coarsely chopped onions in a deep cast-iron skillet on lard.
Add large pieces of pork and simmer until tender. Then you have to cut it into cubes.
At the same time, on the second burner in a large saucepan, set the white cabbage chopped into thin strips to cook.
When it becomes transparent, place the veal next to it and put it to simmer under the lid.
On the third burner on low heat, put a cauldron in which put together the sauerkraut (rinsing it) and mushrooms (if you only found dried ones, they should be soaked first).
After an hour (according to Mrs. Joanna - the next day) put all the food in one deep saucepan.
Granny's goose is best. Add smoked sausage (or bacon), cut into cubes, spices.
Stir well and cook over low heat until the meat is tender. The excess liquid must be evaporated. Then remove from heat, pour in wine and stir again.
The next day, add prunes and raisins to the roaster (according to the rules, they are soaked in cognac) and boil the bigos for about 2 more hours.
Add water (or another half glass of wine) if necessary. After removing from the fire, take the bigos out onto the balcony if it is winter outside.
On the third day, poultry or fried pork ribs can be added to the bigos. And put it out again.
The finished bigos is dark bronze in color, like grandma's utensils. Our ancestors served it with black rye bread and a glass of national tincture.

Girls, for you:

Galyunya, you are a human being !!!!!!!!!!!!! Thank you. have to urgently ferment the cabbage. After all, this can be cooked in a cartoon. I can imagine how delicious it is !!!!!!!!!

To your health !!!

Oh, mammaia, rzhunimagu
The recipe is just for me, I will make a little of it for a month, unless, of course, Tumanovna shares her cabbage

Oh, mammaia, rzhunimagu
The recipe is just for me, I will do a little of it for a month, unless of course Tumanovna shares her cabbage

no problem. let’s squash for two? do you want will be a New Year's gift for you

Irka, if it’s so sour that it even tweaks the tongue, then I’ll be glad to madness !!!!!!!!!

Gal, Duc, I also found an ethno description, but hotzza, so that a person, even a hedgehog, would take a picture of everything in a rank-chin, issue it, then answer ooh-ahi and answer questions. And that is not so interesting!
We are tutochki, as in that joke: "And kiss?"

[Girls]

classic boiled pork - the meat is aged in brine for 1-3 days. For 1 liter, 2 tbsp is taken. l. rock salt

To bake meat in a piece, salt should be put 20-25 grams for each kilogram of meat.

Girls, I'm confused ...

Since it is still more correct / reliable), calculate the amount of salt for 1 liter of water or for 1 kg. meat ?

Dissolve salt in water

Tanechka, is it not necessary to boil the brine?

Irka, if it’s so sour that it even tweaks the tongue, then I’ll be glad to madness !!!!!!!!!

well, I'll try.

We are tutochki, as in that joke: "And kiss?"

[more reliable]

Since it is still more correct /more reliable), calculate the amount of salt for 1 liter of water or for 1 kg. meat ?

Tanechka, is it not necessary to boil the brine?

That's right, 1 kg. meat, take 20-25 grams of salt and dissolve it in water. Just clean water from the filter, raw.
Cm. salt filling rate Salt: lope to hang in grams?

The meat is guaranteed to be well salted