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And I do it in a blender. Only not with the help of the "leg", but in a glass with an inserted knife, which she used to chop baby food in mashed potatoes. Excellent! Very small. My little son loves to come up and blow, and then, like in the movie "The Taming of the Shrew", I turn into Snow White

Somewhere discussed that the coffee grinder breaks down from this.

Yes lan! Why's that? All my life I grind in coffee grinders, and in different ones. It was some kind of special anti-sugar coffee grinder.

In my old Soviet coffee grinder, they also ground sugar, but I bought Bosh and they immediately write that you cannot grind sugar. Both on! And I have already attached the old one, at least take it back.

Yes lan! Why's that? All my life I grind in coffee grinders, and in different ones. This is some kind of special anti-sugar coffee grinder was

Found where this is discussed.

Yes, Galya, I read it - it's amazing to me. But all the same I will grind and grind. Until now, for many years, nothing has happened, maybe it will continue to be so.

Formed (on occasion) in the farm a lot of fresh sour cream 15%, where you can dispose of except for baking

Sour cream jelly;
Sour cream (first weigh to thicken);
Stewed chicken in sour cream, can I wash chkmeruli try (without false modesty - you will lick your fingers), you can both in the cartoon and on the stove

Sour cream (first weigh to thicken);

It turns out what it looks like, something like a ricotta

No, I meant dessert cream, with sugar, with which you can layer the cake and season berries (including ice cream) or fruit salad.

There is also Angeline caramel sauce on sour cream.

You can also make the butter sour-creamy, if there is absolutely nowhere to put the sour cream - oh, it's delicious! I remember from my childhood, my grandmother's

Oh yeah, caramel sauce
Thank you, Natochka

Now it is important that there is enough sour cream

[selenа]

selenа, and in the cake Broken glass? Or you don't need sweets at all?

How sweet you don't need sweet you always need
Only Broken glass is aerobatics, this we can only eat, do not in life

What kind of aerobatics are you? Read the recipe. Children make it in home economics lessons.
I make it without a biscuit, and someone does it with cookies, gingerbread.

Girls, tell me, is it possible to cook meat using the sous-vide technology without special devices (sous-vid, slow cookers, ...)? There is a good piece of meat, there is a vacuum sealer, a pressure cooker (not Shteba), an ordinary slow cooker. I don’t want to stew and fry, because I’ll cook for little grandchildren. Thank you.

Only Broken glass is aerobatics

It is easier and simpler to only smear the finished cake with condensed milk - so do it, do not be afraid.

is it possible to cook meat using sous vide technology without special devices

Natasha, if you can set and maintain a specific low water temperature in your multicooker (hardly in a pressure cooker) for several hours, then yes.

Girls, can anyone remember the proportions of boiled sugar ?!
I cooked for half my life, even as a child on a gas stove, without any problems, and then I forgot something about the recipe
I remember poured milk into a wide bowl, on top of a slide, large enough (or maybe it seemed so or so it was remembered) poured granulated sugar, stirred, when it boiled, made a small flame and cooked with constant stirring, long enough until brownish, then the mass was poured over greased butter butter plates, a small layer. Then they broke the cooled sugar and ate it deliciously. If the mass was undercooked, it turned out to be a toffee, similar to the "Cow" candy.
And they also served such sugar with nuts for tea in our cafe, which was (until they demolished) not far from my house, they also cooked it themselves in the kitchen, in advance.
From time to time I remember this sugar, so I would like to cook it! Nostalgia however!

Valya, one to three. One part milk, three - sugar. Who among us did not cook it in childhood?

Girls! In what way, except in a coffee grinder, can you make sugar powder? In a blender?

Vic, if not much is needed, then it is better than in a mortar, nothing can be rubbed.

Vika, if not much is needed, then it is better than in a mortar, nothing can be rubbed.

aH, only it is easier to wash the coffee grinder with soda.

Is it possible to cook meat using the sous vide technology without special appliances (sous vid, slow cookers, ...)?

I did in a regular multicooker.

[Irish]

easier to wash the coffee grinder with baking soda

Irish, and why with soda, what does it give?

[Irish]

Irish, and why with soda, what does it give?

Well, her coffee grinder smells like flaxseed. if you smear it with soda gruel and give it constantly, then the smell will no longer be so sharp. you have a talent to appear out of nowhere and amaze with a question

Oh, there it is!

Thank you, my dear, otherwise the fool would have died a fool ...

you have a talent to appear out of nowhere

You called me so veiled like a devil from a snuffbox?

You called me so veiled like a devil from a snuffbox?

ugh ... ugh .. don't remember him.

what are you! just at least kissed .. haven't seen each other for a long time ..

[Tumanchik]

Tumanchik, A less pungent smell will not work either, then there is a risk of getting a cake or something else with a disgusting smell. I had a sad experience when I threw out a big cake.
But I'll try with soda, and suddenly the smell disappears completely. Thanks for the advice!

But I'll try with soda, and suddenly the smell disappears completely. Thanks for the advice!

I always use soda gruel. Especially when my sourdough or fish container. They give you a smell! If they do not completely kill, then they will definitely reduce. You just need to spread it and let it stand. And then wash it off.

And I remove all smells with salt. Regular salt. You just need to fall asleep, close and ... forget.
If something is corrosive, you may need to change the salt to fresh and hold it still.
Salt, of course, for consumption, it is

[gala10]

I did it in a regular multicooker.

gala10, Galya, there is no "languor" mode in my Panasik ...

[Natalia.]

Natalia., and "Heating" is there?

I did a type of sous-vid pork chops 800 g, cartoon Vitek temp. 65 degrees (checked with a thermometer!), 4 hours. It was raw !!! I had to put and finish on the Extinguishing. So it's not that simple with this sous-vide ...

Heating is usually 70 * C, which is enough for everything except pork.
A multi-cook in general solves any problem of sous-vide.
Some sous-vid in PMM do.

[Olga]

Olga, so it didn't work out on my multi-cook. My cartoon exhibits T from 30 degrees. with a step of 1 degree, so I can set whatever you want. But it didn't work out for some reason ...

[svetta]

svetta, the joke could well be in tension, so our girls wrote - I once thickened the jelly with gelatin, although usually after an hour you can pour it out, but here it seems to be insured and cooked for an hour more (in a pressure cooker), but still the cartilages did not disperse Although, we can and the pig was born in 1905

[svetta]

svetta, and what is the thickness of the piece ?.
Something seems to me, 4 hours is not enough ... in sous-form, an increase in time is not as fraught with the result as an increase in temperature ... I, frankly, try to regulate time ...

The voltage in my house is more or less, since the house is with electric stoves, we are strict with this. Below 205 does not happen, and even then not for long and in the evening. But I mostly cook during the day, the spice is good.
The thickness of the piece was about 5-5.5 cm. I looked at the tables for the sous-vide, my 4 hours were almost twice as long. And if the piece was undercooked, it was almost raw !!!

[svetta]

svetta, Light, did you evacuate the meat?

[Rada-dms]

Rada-dms, I do not have a vacuum apparatus, I put the meat in a zip bag for freezing and displaced all the air in the water. Then she wrapped it tightly in stretch film, and cooked it.

The voltage in my house is more or less, since the house is with electric stoves, we are strict with this. Below 205 does not happen, and even then not for long and in the evening. But I mostly cook during the day, the spice is good.
The thickness of the piece was about 5-5.5 cm. I looked at the tables for the sous-vide, my 4 hours were almost twice as long. And if the piece was undercooked, it was almost raw !!!

In my table, the suvida podcherevok, flank, peritoneum are cooked from 8 to 9 hours at 80 degrees ... it turns out that the tables are wrong?

[AlenKa]

AlenKa, I looked at the table here on the forum in some recipe, now I can't find it. There for pork 5 cm T 65 deg. and the time is 2.3-2.4 hours - I clearly remember. I set it for 4 hours, because my husband likes more cooked meat.

Many tables for sous vide contradict each other.
I definitely look at a few and choose the highest temperature and the longest time - out of harm's way.
I also focus on the age of the meat (approximately, in color) and the thickness of the piece. The marinade also affects - it can shorten the cooking time.
In addition, some tables also suggest grilling after sous vide, this must be looked at in the comments to the table, if any.
Here is one of the tables:
🔗

[svetta]

svetta, I was looking for a lot of information on the internet on the subject of suvid and I was also guided by the table ... pay attention that in this table they also focus on the part of the carcass from which it is supposed to cook sous vide ... agree, even in the oven there are different parts carcasses are baked at different speeds and temperatures ...
Personally, I first of all focus on the part of the cut, then on the thickness .. of course, I understand, like Olya, that the pickled meat has already passed the initial processing ... but all this reduces the cooking time quite insignificantly ... but this is my opinion , my fears and others like them ...

Girls, I pre-marinated the meat for several hours, that is, I was preparing sous-see))) Well, it didn't work out and figs with him, I finished the meat and ate it. I will not do any more. This concludes the discussion.

Virgo, this morning in the discussions (on the right side of the forum) I saw pumpkin bread. Romin, I think. Not a new recipe, there are several pages of reviews. She did not have time to put in ((No one remembers what the recipe was?

Virgo, this morning in the discussions (on the right side of the forum) I saw pumpkin bread. Romin, I think. Not a new recipe, there are several pages of reviews. She did not have time to put in ((No one remembers what the recipe was?

Pumpkin cream bread in the oven (Admin)



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[Admin]

Admin, oh thank you! And thank you for the recipe, and for science too!

[Irinka]

Irinka to your health!

Ladies! Are chicken necks good for broth?

[Mirabel]

Mirabel, very suitable, but turkey tastes better ...
put celery.