I am looking for a recipe on our forum

I was delighted with pectin. In winter, I took out a berry from the freezer and cooked jam in the amount of "for one meal". And how to cook for example a bucket of strawberries with pectin?

[Admin]

Admin, Tanyusha, thank you very much!

["Recipes for autoclaving and autoclaving in pressure cookers"]

Girls, we have a new section "Recipes for autoclaving and autoclaving in pressure cookers"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=617.0

I ask everyone - if you see on the forum recipes like "canned meat" and "canned food" from meat, fish - please give a link, and I will transfer these recipes into one pile "CONSERVATION"

Thank you all for your help!

And did anyone cook condensed milk in such cans (it's not about the composition, but about the lid of the can)? How - withstands? Will it explode?

[Larissa]

Larissa, I cooked for 2.5 hours - it didn't burst

Thank you, Valechka, I have already cooked in a pressure cooker since the moment of the question.

already cooked in a pressure cooker

Virgo, I'm looking again
1. A proven recipe for bread kvass, which tastes similar to the purchased one
2. The recipe for classic pea soup on the stove or in a non-cooker cartoon
3. Technological question - how long should the beans be cooked in a multi (not soon) after a night of soaking? And which program is better?
To all

Virgo, I'm looking again
1. A proven recipe for bread kvass, which tastes similar to the purchased one

Irish, I've been asking for a sourdough recipe for homemade kvass for a long time. I still don't have one.

[IvaNova]

IvaNova, Irina, here is a recipe for pea soup Pea soup with smoked meats in a slow cooker (Panasonic SR-TMH 18)
Recipe author Admin.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=108700.0 very tasty! (I really don't know whether it's classic or not, I forgot how to insert active links)

Pea soup with smoked meat in a slow cooker (Panasonic SR-TMH 18) (Admin)

[iris. ka]

I've been here for a long time, too, asked for a sourdough recipe for homemade kvass

iris. ka, Irina, see this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4500.0

Or this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4500.0
There in the topic you can still find different recipes

[iris. ka]

iris. ka, I make kvass on the same sourdough on which I bake rye bread, on eternal rye sourdough

"Eternal" leaven

Moreover, I often use thick kvass for baking rye bread, these two processes are parallel and constant for me.

[Biryusa]

Biryusa, Olya, like what you need, in my opinion. : friends: I'll try.
Mandraik Ludmila, Luda, did the eternal. My bread didn't like it. I have outlived it. But thanks for your participation.

[Tanyushechka]

Tanyushechka, Admin, exactly what is needed. Thank you!
Biryusaand this is what you need! And thank you!
My chadushko does not drink fruit and berry kvass, he demanded "so as to be purchased."
And with pea soup it's even weirder

In my childhood, I hated kindergarten. She hated fiercely. And I didn’t eat many dishes that were prepared in kindergarten for a long time. If she was able to fall in love with cabbage soup and fish cakes in adulthood, then pea soup - from one smell it becomes bad.
And my daughter loves pea soup. So I decided to improve. I don't have to eat it myself, but I have to cook it. I'm a mother, not a viper

the second day when trying to answer the computer hangs up. And it is in this thread

Irina, try chickpeas instead of peas. I don’t like peas either, but I don’t cook compote from chickpeas. Soup is the simplest thing that you can think of, and very tasty. To minimize flatulence, it is soaked with soda, followed by rinsing. Don't give up right away, try it, then you will thank me. Of all the legumes, by the way, it is considered the most dietary and useful in terms of the balance of trace elements.

[Anna1957]

Anna1957, I will definitely try! Chickpeas are on the list of digestible foods after pumpkin (which suddenly turned out to be a very interesting fruit and vegetable), beans (which is also legumes, but went better than peas) and "alternative" (non-white) types of cabbage

one smell makes you sick

Irisha, have you tried cooking with smoked ribs? There zaaaaahhh ...not pea at all! After kindergarten, I also did not eat pea for many years, until I tried it with smoked ribs, well, they persuaded me to try it, so now you can't pull it by the ears, right now, I'm sitting and cracking pea soup, already without any ribs, it's hot here, the meat is not hot ... And by the result I fell in love with pea porridge ...
And my daughter, who has never seen a garden, loves pea soup since childhood. Probably because I tried the right one right away.

[filirina]

filirina, have not tried. I avoid this ... smoked meats Smoked sausage only on holidays. And only as a guest of the House, I just don't keep this.

In a shallow bend of the gallbladder and dyskinesia - age.
And my liver is deformed so that the ultrasound examiners wonder if they kicked me in the liver. They beat, beat, and it was with their feet with such small little legs, but actively Chadushko was lying in the belly incorrectly, with his heels exactly on the liver
So I try to avoid "harm"

pumpkin (which suddenly turned out to be a very interesting fruit and vegetable), beans (which is also legumes, but went better than peas) and "alternative" (non-white) types of cabbage

Wow, what a neglected case! It seems that this was not a kindergarten, but a concentration camp! Well, an ordinary kindergarten cannot develop so much rejection for products

And I also love soup, and even a pea! yes with a sausage. mmmm

I avoid this ... smoked meats

In vain! I smoke the ribs myself for the soup, I don't see anything particularly bad in them! And we don't eat soup with them every day. So ... once, twice a month. Yes, and I have only a bit of smoke smell to smoke!
Butterscotch, is pea porridge? If yes, then I won't even need a sausage for it (especially since we have them beeeeee), I have more fried onions !!! This is yummy!
And I also want to add that for many years at Cooking, and now at the Bread Maker, they taught me how to cook and try everything, even what I might not have taken in my mouth before. I love all kinds of culinary experiments and new tastes! And I understand people who specially go on culinary trips!

[IvaNova]

IvaNova, Irina, in my family everyone loves this kind of soup, but I'm not very, well, I can eat.
I cook often!

[iris. ka]

Wow, what a neglected case! It seems that this was not a kindergarten, but a concentration camp! Well, an ordinary kindergarten cannot develop so much rejection for products

Pumpkin is a different story. She simply was not in the diet. What is a pumpkin? This is such a red-haired thing in the garden, from which you can cook porridge with current. And since "consciously" I started cooking relatively recently (as I bought HP and registered it here), the pumpkin just passed me by. Before that, I only cooked what I saw in my parents' house. Kohlrabi and spinach are the same.
And the kindergarten "rewarded" only with a dislike for cabbage soup / borscht, pea soup and fish cakes (cutlets were called cakes there). Well, to porridge with jelly
iris. ka, So it’s necessary to acquire a smokehouse. I have not yet grown to such a step

So you need to get a smokehouse

I beg you! Why an extra device? I'm smoking in a mantle. (and not Toffee, I)
And as for the fish kaklet: I repeat, it means I haven't tasted the tasty ones! I was not friends with them either until I was 30, and now the story is like with pea soup! (there is one secret ingredient - lemon juice, which completely discourages the fish spirit)

and fish cakes (cutlets there were called caclets). Well, to the porridge

Or dill sliced ​​into minced meat - very well beats off the fishy smell
But just do, .. cutlets just need to learn how to cook - and then they will be registered on the table permanently

Fish cutlets. (Admin)

Cod fish cakes with chopped shrimps (Admin)

Catch fish, big and small (fish soups and fish dishes)

And the porridge is here Different porridges are important, different porridges are needed))

[filirina]

filirina, in the mantle - how's that?
I figured out the fish cakes. When dad started fishing, he himself began to cook cutlets from river fish. The fish is pre-boiled, so they generally do not smell like fish. How chicken turns out.And then, apparently, the "wedge" in my head otklinila, and now I twist from absolutely any fish (although I love the sea more). Now, apparently, it's time for pea soup Uzho is puffing in the cartoon

Added on Tuesday 21 Jun 2016 03:32 PM

AdminThank you! I will certainly study

in a mantle - how's that?

It's very easy! If you nadot, I will write in a personal, so that the topic really does not clog up at all, otherwise it will soon go into a prescription gazebo

It's very easy! If you nadot, I will write in a personal, so that the topic really does not clog up at all, otherwise it will soon go into a prescription gazebo

No need to PM !!!!!!
It is necessary to completely recipe on the forum, I also want to know, I also want a piece of smoked meat for soup
Yes, in my opinion I’m not the only one

[Admin]

Admin, I support! The recipe is possible without pictures (if it is clear without them). And then the lope of such rationalization proposals on the forum and in PM walks ... sometimes it is necessary, but you will not remember where it ran

You need to completely recipe on the forum

Tanya, scoff ... Well, damn it, take a picture, but I have a current tephon from which the current through the train ... you can upload pictures ... but without pictures, beautifull ... and I have never drawn up recipes. ..

So sho, go to the store for something smokable? Well, only if you swear to help with the recipe!

You, write-write, draw up a recipe, and we will tell the whole collective farm how to arrange it
At this stage, it is possible without photos, the process itself is important to us
And we will substitute the pictures, when you smoke yourself, take pictures - so we will insert them later

the process itself is important to us

Tanya, the recipe process is not worth it! There it is necessary to clearly show how and what. It takes a long time to write there and still have a million questions! And on the pictures you can show everything in pictures and add a little description to them. Now I'll go into the freezer to look, maybe there is anything left that is suitable for smokable (sometimes I don't salt for soup, I don't pickle it, but I just smoke it right away).
Who is moderating this topic? This is me, just in case, so that I know who to knock if I screw up.

[Ira]

Ira, I support! Give the recipe to the masses. We also respect smoked meats in soups and without soups.

[Ira]

Who is moderating this topic? This is me, just in case, so that I know who to knock if I screw up.

Ira, you give the recipe to the studio, and we will always find a moderator for you, the whole team

you give the recipe to the studio

Already gone, while there is courage. Mustache took a picture and smoked it. I'm waiting until it cools down. It is all fast and unblemished, only now the heat is + 34!

And immediately the question: where is that magic button, what would you write a recipe? Did not find...

Ira, you press "meat dishes" in the forum lists, then the button in the upper right "new recipe" in red text and go!

click in the forum lists

Anya, and now one more time, and more slowly ... where are these lists, even if I'm completely dull! And yet, what does it have to do with meat dishes, they can also be fish dishes ... here is just a technology, how to smoke in a mantle ...

On the right in the column in large letters FORUM, you go in, there are sections, select the one you need. Have you smoked meat? You go into the meat and click on the new recipe at the top right. You describe everything and then write that in this way we can smoke fish, birds, grasshoppers, etc., who loves what

No, no, not that! Are you inserting it from your computer? Column on the left - recipes - culinary - meat dishes - meat recipes. And there already on top, click on the red line "add a recipe to this section".
In general, here: recipe rules.

And I'll wait for the recipe for how you can smoke the ribs for the pea soup.
We love pea soup very much, but only with smoked meats and always with crackers.
But the last time I cooked such a soup a long time ago. After I bought smoked pork ribs and smoked chicken legs in the supermarket (not at the bazaar!), I cooked pea soup with them and then ... ran far and long with my husband only with smoked meats.

[https://Mcooker-enn.tomathouse.com/in..._smf&topic=459726.new#new]

Girls! I beat him !!!!!!
https://Mcooker-enn.tomathouse.com/in..._smf&topic=459726.new#new

Special thanks to Anya and Larisa for their help in finding the "magic button for recipes"

A huge bag of lettuce fell on me girls. I won't save so much. What to do? How to save?
And an armful of mint. If not dry, and not drinks, then where is it more interesting? I'm already tired of my own.
And another question, is it better to freeze or dry green onions?

Ira, this little thing is very tasty and keeps well in the refrigerator

Parsley and mint gremolata (Admin)

I use it constantly Or you can dry the mint

You can put the salad on green pasta, freeze it in oil (or without oil) - then it will go well for mashed soups

[Irisha]

Irisha, I usually salt the green lek: I put the chopped onion in layers with salt in glass jars and store it in the refrigerator. In winter, salted onions go into soup and into the filling of pies, only then, where does the onion go - I don’t salt

Salad can be put on green pasta

I will try to cook according to the principle of gremolata ... from salad and garlic and green onions, parsley and dill.
with mint it is worse - they will not eat it.
I'll put it in the marshmallow! tomorrow I will go for promotional overripe bananas. everyone shies away, but I buy
thanks Tanyusha

Added on Tuesday 21 Jun 2016 11:50 pm

Irisha, I usually salt the green lek: I put the chopped onions in layers with salt in glass jars and store them in the refrigerator. In winter, salted onions go into soup and into the filling of pies, only then, where does the onion go - I don’t salt

Thank you Lyuda. But the place in the refrigerator itself is in the butt! I have pots like basins
current if you freeze.

tomorrow I will go for promotional overripe bananas. everyone shies away, but I buy

: drinks_milk: sistra! I also buy bananas only in the summer, when they are not needed by anyone and their price is reasonable. I don't like them at all, but the ice cream from them is superb!

[Tumanchik]

Tumanchik, I really like lightly salted salad, especially if it has dense petioles and strong leaves.
It is done in the same way as lightly salted cucumbers: my salad is good, we insert a bouquet into the jar tightly (it is better to fold the petiole leaves with a jack), pour salt and sugar 3: 1 on top to taste, a few cloves of garlic, cut lengthwise for better impact, pour on top boiling water as much as possible and leave to cool. Then a couple of hours in the refrigerator and ... you can't drag it by the ears!

[Tumanchik]

Tumanchik, a salad of the same family as cabbage - cruciferous, only with more delicate leaves. I never buy it, it appears in my kitchen only as a gift from summer residents. I am happy to thank the donor. So I always use the whole salad at once in the first courses instead of cabbage. It is brewed instantly, I put it a few minutes before the end of cooking. In summer soups - five minutes, I prefer not to cut, but artistically tear to shreds. I never eat raw salad, only in soups. I cut the excess, freeze it and then add it to the soup instead of cabbage. I count the cabbage salad.

[Pickled green salad leaves]

a huge bag of lettuce fell on me

Pickled green salad leaves !!!