I am looking for a recipe on our forum

Irish, how to fry? In breadcrumbs or in batter? Well, I saw her for the first time. A very bony one?

Or do you need a little more salt?

What for? Salt depends on weight no more, no less !!!!

[filirina]

filirina, Irina, I do not know why? Just as I saw this herring, I got scared.

I recently bought herring fillets here. I decided to just fry.
It seemed to me that there are sooo many small bones.

Just as I saw this herring, I got scared

It just takes longer to salt it! And if suddenly whole, then pour a teaspoon of salt into each gill. This will not affect the taste of the meat, but it will not let it go bad. (the fish rots from the head).

Blinn. Ugly, of course, but I was just envious of such a fish ..... and a smiley face with saliva dripping from my mouth!

Added Friday 10 Jun 2016 7:23 PM

In breadcrumbs or in batter?

I once fried a herring in batter. Really very unexpectedly tasty, but I sat with tweezers and picked out all the small bones - from hemorrhoids! Otherwise, yes, the bones will come across!

[Ritual]

Ritual, even I don’t want bones ...
Irina, thanks, I'll pour it in the gills if I leave my heads.

if I leave my head.

Well, it's safer to cut it! Then it will be salted faster.

[lira3003]

lira3003, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=128073.0 I always salt according to this recipe. Hold the large herring for a day longer.

Dear bakers! Help me find a recipe for this kind of bread,
Yeast-free, custard, hearth. The family loves him very much, but I just can't find it to his taste to match.

Blinn. Ugly, of course, but I was just envious of such a fish ...

And I don't care if it's beautiful or not! I’ll die from zaavistiiiii!

[lira3003]

lira3003, Rituel, where and how much? I haven't seen the hall in a hundred years!
Perhaps 5 kg is too much for me, but it is not difficult to find a company for such a miracle.
Incidentally, the hall is not as bony as other herring.

I always salt according to this recipe. Hold the large herring for a day longer.

Yeah! Salted and the hall. I didn't change the recipe.
Only when the fish is ready, I no longer keep it in brine, it starts to smell like fish oil (well, I'm a sniffer)
I clean, cut, cut into pieces, put in liter (or less) jars and fill with odorless oil. I close the polyethylene lid. I put it in the refrigerator.
It can stand for a long time, up to a month. In this way, she also kept Pacific herring from 5-liter cans. If you remember ....

Help me find a recipe for this kind of bread

Nadia, and what is listed in the bread recipe on the label, in the order as it is written

[Admin]

Admin, Tanyushka, thank you for responding, all hope is for you. Structure
Baking wheat flour of the first grade. Water,
Seeded rye flour
salt, sugar, rye malt, malt extract.
And that's all.
Yeast-free, custard, hearth.
I found it on the manufacturer's website, it can help at least somehow. Of course, there is no recipe.

It uses pure artesian water and does not use yeast or oil. The dough for "Rizhsky Bread" is kneaded in the old way of scalding flour, after which it is kept in handmade aspen tubs for 24 hours - this is how the unique taste and aroma of this elite bread is acquired. The advantage of our method is a long, multi-stage natural fermentation process. The resulting natural enzymes and vitamins affect the human body much more effectively than synthetic ones, improving digestion and the functioning of the whole body.The acidity of our bread is 6˚, which is up to 5 times less than other types of rye bread, thanks to which our product can be used during the rehabilitation period after diseases of the gastrointestinal tract. Riga bread is rich in vitamins (PP, B) and minerals, which makes it very healthy.
Bread from a mixture of rye and wheat flour custard hearth "Krestyansky"

Bread "Krestyansky" is a yeast-free custard bread made in the best Russian traditions from wheat flour with the addition of a small amount of rye flour of the finest grinding.

Unlike other types of our products, "Krestyansky" bread does not contain caraway seeds.

Due to its light crumb texture and high taste, this type of bread is able to satisfy the taste needs of even the most demanding customer. Ideal in combination with butter.

I understand that wheat flour is brewed and then natural fermentation.
Tanya, I am not a baker at all and I do not know how to make custard bread, but I really need it now!

[Chamomile1]

Chamomile1, Olga, it was according to this recipe that I salted the Hall yesterday! Uraaaaa, then I was not mistaken! The head had to be cut off, otherwise I would not fit into any dishes.
Elena Tim, Lenus
Olga VB, Ol the fish was taken to Fidcity, 350r / kg. 15kg in a box. The box is given at 300, over 1 box at 250, and retail is 350 rubles. I have no place, so we only retail ...
OlgaGera, Lelka, I also thought about keeping it in oil yesterday. Thank you, now, for sure, I will!

[Scarlett]

Scarlett, Good time Tatiana, you were looking for a recipe for walnut jam. Found it? Please share.

[Admin]

Admin, Tanyushka, thank you for responding, all hope is for you. Structure
Baking wheat flour of the first grade. Water,
Seeded rye flour
salt, sugar, rye malt, malt extract.
And that's all.
Yeast-free, custard, hearth.
I found it on the manufacturer's website, it can help at least somehow. Of course, there is no recipe.

It uses pure artesian water and does not use yeast or oil. The dough for "Riga bread" is kneaded in the old way scalding flour, after which it is aged in handmade aspen tubs during the day - this is how the unique taste and aroma of this elite bread is acquired. The advantage of our method in a long, multi-step process natural fermentation... The resulting natural enzymes and vitamins affect the human body much more effectively than synthetic ones, improving digestion and the functioning of the whole body. The acidity of our bread is 6˚, which is up to 5 times less than other types of rye bread, thanks to which our product can be used during the rehabilitation period after diseases of the gastrointestinal tract. Riga bread is rich in vitamins (PP, B) and minerals, which makes it very healthy.
Bread from a mixture of rye and wheat flour custard hearth "Krestyansky"

Bread "Krestyansky" is a yeast-free custard bread made in the best Russian traditions from wheat flour with the addition of a small amount of rye flour of the finest grinding.

Unlike other types of products we produce, Krestyansky bread does not contain cumin.

Due to its light crumb texture and high taste, this type of bread is able to satisfy the taste needs of even the most demanding customer. Ideal in combination with butter.

I understand that wheat flour is brewed and then natural fermentation.
Tanya, I am not a baker at all and I do not know how to make custard bread, but I really need it now!

Nadia, there is a question: what is the cost of this bread? If bread is prepared without yeast, by brewing, for a day or more ... then this bread cannot be cheap
The company does not benefit from the long-term process of making bread; this raises costs and increases costs. Perhaps some kind of dry starter is used, or an additive that works like yeast.

I won't tell you right away, you need to work more carefully on the forum, but if there is no yeast and sourdough, then a different type of "sourdough" is used, ingredients that give active fermentation of the choux pastry. Now I can't say for sure, but I tried to make such a starter from three types of cereals, it works well

Wheat-rye bread with a small content of rye flour, gray bread.

Nadya, you need to select on the forum the ways that our girls use (brewing flour and malt), holding the dough for fermentation for a long time - we have such options according to different recipes

[Admin]

Admin, Tanyusha! Thanks, I will try. All components are in stock, only technology is not. And the bread is not cheap, from 40 to 54 rubles per 300 grams, depending on the network. But it's delicious!
Do we have a recipe where custard wheat flour is used? I have dry wheat sourdough and rye dry and eternal. The main thing is to understand the basic principles, but I do not understand this yet

[Nadyusha]

Nadyusha, it is a very cheap price for bread if it is handmade and long cooking

Nadia, you need to look at the forum - we have such technologies "dough brewing" - time is needed to do this.
And there are also technologies for long proofing - you need to find it and collect it in a heap and then start experimenting

Let's ask the girls on the forum to find all these recipes for us, then you can go on

In my experience:
most likely, the combination of flour in this bread is 2: 1 (wheat: rye).
You can brew up to half the flour in half the liquid, but it would be better to really less, for example, 20% only wheat flour.
Be sure to brew the malt at about 100g. liquids.
But it is better to 70 grams of rye flour + mix all the malt and brew.
You can use old dough instead of sourdough. And the bread is long to do.
Personally, I would such an experiment with just such parameters of the beginning, and then what the result will tell.
By the way, this bread has a technical specification, there should be a more accurate composition if you find the appropriate reference book.
We also had Vanya28 on the forum, he described rye custard bread.
Maybe, him in the topics, in the discussions, there is also something interesting in this direction.

Dear girls, I can't find the recipe on the forum, I forgot the name of the drink. The bottom line is that according to the season, berries or fruits are poured into the container, then sugar is poured, then alcohol is poured, after a while again fruits, sugar, alcohol, and so on, until the container is full ... Help me find, please !! !

Isn't this the famous Chuchelkin Rum Pot?

Rum pot (Rumtopf). Marathon. Who is with me? (Scarecrow)

Oh yes yes!!! It seems he)) thank you very much! And then I didn't bookmark it and lost it ... And now I found

I am looking for meatballs from Ikea. I kept, kept the reference and lost ..

I am looking for meatballs from Ikea. I kept, kept the reference and lost ..

These?

Chicken pancakes as in Ikea (pizza maker Tristar PZ-2881) (Masinen)

Looking for meatballs like from Ikea

Lena, you probably didn't mean meatballs, but meatballs ?

[dopleta]

dopleta, exactly, meatballs !!Admin, and this one will not be superfluous!)
Girls, thanks!

[Girls]

Girls, bought a semi-finished product what I do kraaayne rarely)) Munich white sausages, not a word on the packaging about how to cook them ...

Just fry in a pan?

Or are there more interesting options for their preparation?

[Crochet]

Crochet, better grilled (real) ... and since they are Munich, then with stewed sauerkraut

[Girls]

Girls, bought a semi-finished product what I do kraaayne rarely)) Munich white sausages, not a word on the packaging about how to cook them ...

Just fry in a pan?

Or are there more interesting options for their preparation?

Innulya, Anya wrote about them. It seems she cooked as usual.

[notglass]

better grilled (real)

So no ...

Anya

Which one?

notglass ?

Found it already !!!

Girls, hello! I'm not looking for a recipe, but a way. Somewhere I came across a topic about cleaning ovens, microwaves. Moreover, it is cheap and cheerful.Direct, pliz, on the right track)

[Lily]

Lily, HERE there was advice

[Rarerka]

Rarerka, thank you!

Girls, advise where to attach apricots:
my husband bought a seemingly beautiful, but solid and tasteless. It's good at least that a little, only 700 grams.
I want to attach it to some baked goods, throw it away, but ripening is unreliable - they can rot, but the taste will not be added.
What do you advise?

Olga, just for 700 gr

Yeast pie with apricots (Natali06)

[Olenka]

throw it away

Olenka, what are you doing ?!

We have so many recipes for pies with apricots on the forum and not only pies, by the way , just have time to attach !!!

If you need it quickly, simply and very tasty)), I recommend paying attention to this pie !!!

Girls, advise where to attach apricots:
my husband bought a seemingly beautiful, but solid and tasteless. It's good at least that a little, only 700 grams.
I want to attach it to some baked goods, throw it away, but ripening is unreliable - they can rot, but the taste will not be added.
What do you advise?

Ol, and I bought these. I baked a pie from a part, and even in the pie they were not tasty, sour. If you bake, don't put too much. Fresh on the palate - tasteless, and sour in the pie. The rest were put on compote. It turned out to be normal

[Olga]

I want to attach to some pastry,

Olga, this cookie will go well with apricots

Cottage cheese cookies with apples (V-tina)

Girls, thank you all!
Unfortunately, no options with apricot halves will work: apricots are really nasty. Here, Lyuda understood me, right?
I will look for something where I can finely chop this byaka and bring it to an edible state with sugar and lemon.

Lyuda understood me, right?

Yes Yes. I baked this gorgeous Natasha's pie. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173219.0 I often bake it with apricots. So the apricots spit out

Please tell me who knows.
Information is very necessary.
If you freeze fresh tomatoes whole, and only then, if necessary, defrost and process them, for example, cook ketchup, will you get something worthwhile?

[Taya]

Taya, the internet says that you can

There is an even more revolutionary way of freezing - whole tomatoes, washed and dried, folded three in a bag, frozen in the freezer and then skillfully used in cooking. What to cook from frozen tomatoes stored in this way until winter? This freezing method is universal, you can cut tomatoes into cubes into a salad, you can put them on pizza slices, you can decorate a dish with pasta in halves. After all, the beauty of this method lies in the trick - after you take the tomatoes out of the freezer, rinse them with warm water. The skin will burst and practically remove itself from the vegetable. Here's a fresh, flavorful tomato full of vitamins for any dish.

An expensive winter tomato from a supermarket does not have such an autumn vegetable smell and tastes like…. well, let's not talk about sad things. After all, with the knowledge gained, now we will not have to pay dearly for fresh vegetables in the winter cold.

Arrange slices of frozen tomatoes on a platter before the arrival of guests, you do not need to do this in advance. The housewives noticed that a whole frozen tomato is much more aromatic in winter than cut into pieces and giving off juice and aroma when frozen. Such tomatoes take up a little more space in the freezer, but how nice it is to taste fresh vegetables with the smell of summer and a country garden!

How much tomato should be frozen for ketchup. They will take up a lot of space. I freeze whole small tomatoes, but I use them in borscht, gravy

[Ludmila]

Ludmila, so the circumstances are. I need it temporarily. The freezer is still empty.

freeze fresh tomatoes whole

Taya, my mother-in-law is always only whole and freezes, and in the winter she already builds it as needed. It turns out fine.

[Taya]

If you freeze fresh tomatoes whole, and only then, if necessary, defrost and process them

Taya, I freeze and then use - for sauces and ketchups, tomato soups, but I didn't try to roll it up, only for quick eating

I'll ask too. I found 2 liters of sour milk in the refrigerator.
Devuli, help, please. I can't get that much for pancakes.

[Rituslya]

Rituslya, you can make cottage cheese

Homemade curd in a multicooker Stadler Form (V-tina)

I will look for something where I can finely chop this byaka and bring it to an edible state with sugar and lemon.

Pasta with apricots (Admin)

Fresh fruit compote in a double boiler (Admin)

Lean herculean apricot porridge (Redmond RMC-01) (Admin)

Dumplings with apricots fried in sweet breadcrumbs (Admin)

Dessert "Puffs with apricots and berries" (Admin)

Apricot jam (Admin)