Vinokurova
Quote: Elena Bo

Rinse, freeze and cook the sour cabbage soup.
Svetta
Quote: Vinokurova

it's not just that they say that iodized salt is not suitable for preservation
I also always thought so, until I found out that a neighbor in the country uses only iodized salt (for health reasons) and does preservation WITH HER !!! And it's all worth it! I'm shocked.
Tumanchik
Quote: svetta

I also always thought so, until I found out that a neighbor in the country uses only iodized salt (for health reasons) and does preservation WITH HER !!! And it's all worth it! I'm shocked.
Hello! same! what my husband bought - this is the case.
Vinokurova
svetta, Tumanchik, here is salt for you, here is CD for you! .. you will laugh !.
Quote: Tumanchik
half fermented at once. well you know the recipe. and half lay on the balcony.
maybe the moon really does that?
Svetta
Quote: Vinokurova

maybe the moon really does that?
I made a quote from one of our city forums. By the way, this is a man with the nickname stakan, I know him personally.
"Once upon a time on this forum I read from a character under the nickname Comandante that you need to ferment cabbage on the growing moon. And since then I have been looking at the calendar. A couple of times I decided that it was garbage and fermented on a decreasing one - and there really was no juice! something, but personally, I always get better and tastier on growing) ".
I have nothing more to add. If you want to check, if you want to ferment not in CD, on days of the week, do as you like. If only everyone was happy with the result!
Vinokurova
Quote: svetta
I have nothing more to add
We need to record somewhere on the growing moon ..
Girls, thank you all for the information !.
Svetta
AlenKa, and swear tomorrow, you will compare later. Tomorrow is the 5th lunar day, the most cabbage time.
IvaNova
Nobody will remember the recipe for meatballs or hedgehogs, so that meat and gravy include ginger?
Either I saw it on the site, or I didn't see it, or not on the site
Search gave nothing
Tumanchik
Quote: IvaNova

Nobody will remember the recipe for meatballs or hedgehogs, so that meat and gravy include ginger?
Either I saw it on the site, or I didn't see it, or not on the site
Search gave nothing
Irisha, I have a sauce with ginger, but for meat. Look
I am looking for a recipe on our forumBeef stew with mustard and ginger with vegetables in a multicooker Oursson MP5005PSD
(Tumanchik)
eye
Quote: IvaNova

Nobody will remember the recipe for meatballs or hedgehogs, so that meat and gravy include ginger?
Either I saw it on the site, or I didn't see it, or not on the site
Search gave nothing
Irina, what's stopping you from simply adding ginger to any gravy? I chop thinly and add to the sauce, just like garlic.
And look at Chuchelka's meatball recipes - delicious!
IvaNova
eye, Yes, nothing interferes. But I remember (although my memory is frankly girlish) that I saw it with a recipe. And that something in this recipe hooked me. But what and where - here it is memory
Chuchelka meatballs are already done
Vinokurova
Quote: svetta

AlenKa, and swear tomorrow, you will compare later. Tomorrow is the 5th lunar day, the most cabbage time.
oh, Light, I just read it ... but today I didn’t even leave the house ... I was spinning with lunch, then with repairs (((so fermenting on the current moon will not work, but it's a pity ... really, I would like compare ..
Albina
Quote: svetta

AlenKa, and swear tomorrow, you will compare later. Tomorrow is the 5th lunar day, the most cabbage time.
I salted cabbage yesterday. And about 3 weeks ago, I also salted. I'll see how it goes.
Svetta
Albina, and three weeks ago there was a still growing moon, depending on what day it did.
SvetaI
When I was little, my grandmother baked such a cake. She rolled the dough into thin pancakes and stacked them in a pile. Maybe I smeared it with something else, I don't remember. She put raw minced meat on top and wrapped the dough in an envelope. Baked in the oven. The pie was flaky, the dough was crispy and the meat was very juicy.
We called it Pancake Pie, even my grandmother said that it was Bulgarian.
What do you think it looks like, advise some recipe, I really want to repeat it, but I have no idea where to start.
dopleta
SvetaI, I understand, this is not exactly what you are looking for, but the description is a bit similar. And Bulgarian dishes, I noticed, are very often close to Armenian ones. And they served us in Yerevan these cakes with meat in a pile.
I am looking for a recipe on our forumSpicy flatbread "Lamajo"
(dopleta)
SvetaI
Yes,Larissa, that's not what I meant, but the recipe itself is very cute thanks for the tip!
SvetaI
Quote: win-tat
The description is similar to the Bulgarian pie "Tutmanik"
Yes, perhaps there is something in common.
But I have a feeling that the dough should not be yeast, because it was kind of flaky and crunchy.
In any case, this option should be tried, maybe this is just it.
Thank you, Tanyusha!
win-tat
Quote: SvetaI
But I have a feeling that the dough should not be yeast, because it was kind of flaky and crunchy.
Shine, then you can try the dough for the Bulgarian banitsa, in any case, you can experiment, I myself adore Bulgarian pies

300 ml of water;
1 tablespoon wine vinegar or lemon juice;
Half a teaspoon of salt;
750 grams of flour (premium);
2 tablespoons of vegetable oil.

Lingering dough.
To do this, add salt, vegetable oil and vinegar to the water, then gradually stir in the sifted flour.
Knead the dough thoroughly;
Cut the resulting dough into 6-8 parts, wrap it in a bag and leave it for 70 minutes;

win-tat
svetta, so tell plis how to do it correctly, it is very interesting to learn the recipe first-hand. Maybe you ask your husband what kind of cake grandma baked SvetaI, otherwise we are wondering
Svetta
win-tat, of the Bulgarian dishes, my husband (and I) only knows tutman and lecho (which is made only from pepper and tomato). He is Bulgarian on his father's side, he often visited his Bulgarian grandmother in the village and remembers only this from there, and already my mother-in-law tried out the recipes through her Bulgarian husband.
His grandmother did it easier than usual. Yes, in the classical version there are really layers of dough in stacks (I just tortured my husband, I remembered!), But Baba Stefa made one thin layer of dough the size of a table, smeared with melted butter, sprinkled with cheese and rolled the "snake" along the long side, then it twisted around the axis. Then she rolled this sausage from the center of the mold with a snail, anointed the top with oil and baked. This is how I bake now.
win-tat
Quote: svetta
sprinkled with cheese and rolled the "snake" along the long side.
Oh so it's almost like Masinen Machine Pita Guzvara (national Serbian dish)
Svetta
win-tat, yeah, that's exactly what I do, only inside with feta cheese.
win-tat
Among the Balkan peoples, this cake is often found in different variations.
SvetaI
Quote: win-tat
dough for Bulgarian banitsa
ABOUT! This seems to me more similar. I knew, I knew that they would help me!
Tanechka, thanks again!
win-tat
Svetik, but not at all, the main thing is to get it.
Natusya
Girls, SOS! Can't find who made the ham in a plastic container. Help, pliiiz
gala10
Quote: Natusya
Can't find who made the ham in a plastic container
I am looking for a recipe on our forumSpicy ham sousvide bread (Caso SousVide Center SV 1000)
(dopleta)
Natusya
Quote: gala10

I am looking for a recipe on our forumSpicy ham sousvide bread (Caso SousVide Center SV 1000)
(dopleta)
Checkmark, thank you, my golden! Otherwise, I have already put it in a container, and there is still enough space left.
Summer
Girls, don't we have a quince pie ?! I can't find something. Which dough do you think is better?
Summer
Crochet, Innuska, well, you are my gold, give me a kiss !!! Thank you, dear, otherwise I didn’t find it, but I caught fire on the quince pie!
I went to study
Olga VB
Girls, who bakes cakes according to what recipe? I get them soft, and my husband asks for "rubber". He refuses ciabatta for now, although it is just moderately rubbery.
Natusya
Olga VB, Olya, look at the 5 minute dough from Anis.
Rubbery cakes like Uzbek
marina-mm
Olga VB, Olga,
I am looking for a recipe on our forumFlatbread "almost Uzbek"
(Omela)
Crochet
Girls, and how would it be more interesting to cook beef pulp for subsequent cutting into sandwiches?

Most likely to bake ...

But in what way would you marinate the meat so as not to spoil it ...

Please share, who does not mind, who cooks like sandwich meat ...
Cvetaal
Inna, when I manage to buy beef "eye muscle", I always cook according to this recipe https://Mcooker-enn.tomathouse.com/@option=com_smf&topic=284112.0.html, after cooling it goes well for sandwiches
shlyk_81
It is necessary to salt the pink salmon. My husband said that it looked like salmon with trout))) And then, to store it, 2 pink salmon, we won't eat so much quickly. There is a vacuum sealer. I salted trout once in my life about 15 years ago, so a good recipe is very necessary. Help!
OlgaGera
Crochet, and what kind of meat, what part?
You can make roast beef. Cold, very soulful
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=305149.0

Marinate? What for? The beef is delicious. I only use salt-pepper-khmelisuneli for it. Otherwise the taste gets clogged


Posted on Friday 11 Nov 2016 08:10 PM

Quote: shlyk_81
It is necessary to salt the pink salmon.
So I need it.

Literally, a couple of days ago someone talked about salting fish, and in brine. Maybe Nata Chuchelka
Olga VB
Quote: shlyk_81

It is necessary to salt the pink salmon. My husband said that it looked like salmon with trout))) And then, to store it, 2 pink salmon, we won't eat so much quickly. There is a vacuum sealer. I salted trout once in my life about 15 years ago, so a good recipe is very necessary. Help!
It won't really pull salmon with trout, because only very fresh pink salmon is capable of this. The one who has not died yesterday will taste a little bitter. And spawning is also rather dry.
And it's done like this: first you need to make a fillet: peel off the scales, trim and remove the ridge along the back, remove the bones on the abdomen, fins, ..., in general, only meat should remain on the skin. Prepare a container (I have a wide flat bowl), better enameled or glass, so that later it would be easier to wash.
We need another piece of cotton fabric.
Then we prepare the curing mixture: for 3 hours of salt (preferably coarse) 1 hour of sugar. Mix it all and sprinkle one fillet generously on all sides. Then we put the second fillet on it, so that the skins are out, pour the curing mixture on top, wrap it tightly in a cloth, put it in a bowl and leave it at room temperature. After a day, shake off the curing mixture and put it in the refrigerator.
If the fish is very fresh, you can eat it even after 3 hours. Actually, very fresh fish can be eaten raw immediately.
In general, everything is not difficult. But I don't really like light salted pink salmon because of the bitterness. It is much tastier than hot smoked, then the bitterness is almost gone.
Therefore, first try to make a small piece in order to understand whether it will suit you or not.

I wrote it down, and then just looked that we have a discussion on this topic
Read, - there are different opinions.
Crochet
Cvetaal, Svetulya, thank you very much !!!

Svetul, and you do everything strictly according to the recipe?

You don't add anything, don't you subtract?

Quote: OlgaGera
and what kind of meat, what part?

It seems like a femur ...

Ol, I understand in meat, just like a pig in oranges, I believe what the sellers say ...



Quote: OlgaGera
The beef is delicious

Well, otkel me a vegetarian to know about this ...

Quote: OlgaGera
I only use salt-pepper-khmelisuneli for her. Otherwise the taste gets clogged

Here's how ...

Thank you, I'll try to remember ...

Quote: OlgaGera
You can make roast beef.

I went to read ...

Thank you, Olenka !!!

Natusya
And I salted fish (salmon steaks) across the Tumanchik, only without smoke
I am looking for a recipe on our forumLightly salted fish for lazy people in vacuum packing (long-term storage)
(Tumanchik)

Such a treat turned out
Cvetaal
Quote: Krosh
Svetul, do you do everything strictly according to the recipe?

Don't add anything, don't you subtract?

Inna, almost like the recipe: 100 g of oil, and the salt - what is there
OlgaGera
Quote: Krosh
Well otkel me a vegetarian to know about this

I don't like the ass. She is tough and walks a lot, hence a lot of hormones.
I prefer the back - small and large edges, tenderloin, neck. For the first brisket

And from frozen meat, roast beef is not very good
Crochet
Cvetaal, OlgaGera, my dear girls, thank you very much again !!!
shlyk_81
Olga VB, Natusya, Thank you! I will try this and that. Tatiana Admin also has a recipe for lightly salted salmon, and in the comments someone salted pink salmon like that, I'll try it too, because there are a lot of fish, and the freezer is full.
marina-mm
Evgeniya, it would be better to put salted pink salmon in a vacuum, when freshly salted pink salmon is normal, but it lays down and the meat becomes cotton-wool, vacuum can save
Orshanochka
Good day to all the inhabitants of this topic!
Girls, such a question: the youngest came from Egypt and demands from me yellow rice like there. I understand that most likely the rice is colored with turmeric. Prepared, says, not that. Can anyone know how to prepare this? Or stick a recipe, please!
shlyk_81
Marina, Thank you! I did it both in a vacuum and in the usual way, so that I know for the future! From the vacuum in the recept it is written only after a week you can eat, and so tomorrow we will try!
eye
Orshanochka, tada curry, well, not saffron

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