I am looking for a recipe on our forum

Larisochka, thank you! I understood everything, I will tell the suffering

[Ira]

roughly how we make a quick sauerkraut, right?

Ira, for some time I cannot eat sour cabbage according to all the rules, so I switched to cabbage with a low salt content

White cabbage, fermented (naturally fermented), low in salt (Admin)

Well worth it, not oversalted, crunchy. If you hold it longer and while it is stored in the refrigerator, it becomes even more fermented.
I do not do much, from 1 kg. cabbage is enough to eat, then you can still ferment.
I like the taste - both fermented, and the juice is not vigorous, and tasty For the stomach, who cannot eat sauerkraut, very good
And you can safely drink the marinade, delicious and light

[Admin]

Admin, thanks too! It's very important, I'll show my mom the recipe, otherwise she has problems with acidity too.

I just wanted to write - add 1-2st. l. honey, and just then Tanya laid out her recipe

[Luda]

Tanya just laid out her recipe

Luda, this recipe helps me a lot now
I can eat a lot of cabbage, "from the belly", and even drink juice, and without consequences

[Tatyana]

Tatyana, I really liked it, I can't eat the same very sour, but I love sauerkraut madly, as indeed any cabbage ... so I'll do it. Tanya, what if the cabbage is a summer variety - nothing?

[Luda]

Luda, well, after all, cabbage is not long-term storage. I have a kilo in the fridge in the jar until I’ve persuaded the whole thing. The longer it costs, the tastier it becomes. Finish, take a break and put it on again - after all, cabbage is on sale all winter, and you can choose a good forks. I try to choose juicy cabbage.

In principle, you can make stuffed cabbage rolls with a large fork, stew, and ferment the rest

[Tanechka]

Tanechka, I have to do, I have a good fork, the last of my "friends", I have GalyaCirre, gave

[Olga VB]

Olga VB, Olya, I confirm. I tried to preserve the salad, as expected, with vinegar, so that it would stand. I never canned a salad, opened it, tasted it. Very cool, next year I will do more. thanks for the idea

Girls! Recently, somewhere flashed, how to fry cabbage in a piece, without chopping. Tell me, pliz, who does this, in more detail.

[Rick]

Rick, Zhen, I don’t do it, but we had a recipe for "cabbage schnitzel", if I don’t confuse it, look

No, Tan, they didn't cook it there. Fried immediately in a piece. Either in the lazy club was ...



Exactly. Found)
Tanya, thanks for the quick response))

[Ikra,]

Ikra, thanks for the recipe

Girls, help me, I can't remember the name of the recipe. Like Angelica ang-kay or Masha laid out, but did not find it in Angelica's recipes. We need a recipe for meat sous-vide, or rather a description, which indicates the proportions and formulas of water / nitrite salt from the weight of the meat.

[Anyuta]

Anyuta, if you need a wet ambassador, then the formula is here Wet salted pork

[Anyuta]

Anyuta, if you need a wet ambassador, then the formula is here Wet salted pork

where were my eyes?

[Girls]

Girlswho prepares breadcrumbs how, please share.

[Innochka,]

Innochka, I have two options. I cut bread into cubes and dry either just in the air or in the oven. Then into the chopper. I do not like it through a meat grinder, because it is very shallow, as for me. Or this option

Panko crackers at home (ang-kay)

[Crochet]

Crochet, I make garlic harvesting with herbs. I scroll the bread with garlic in a meat grinder, add the herb (Provencal or Italian), put it on a baking sheet and dry at 100 degrees with convection, stirring with my hands (I hammer it to crumble). When dry, into a combine with knives and to the desired consistency. Delicious with chicken.

[Angela]

Angela, Anita, my dear girls, thank you very much for your responsiveness and for your cooking methods !!!

Kroshik, buy a slotted breadboard and you will always have a supply of bread crumbs in your house.

I only make bread crumbs from oven-dried bread.It tastes better to me.

Girls, who prepares breadcrumbs how, please share.

I rub ordinary crackers or dried bread on a grater, and also bread cutlets in semolina or oatmeal, chopped in a blender.

[Crochet]

Crochet, I cut into cubes and dry in a micron at half power, in small intervals (a couple of minutes), three times, opening the door for a minute between drying (honestly, it's harder to describe than to do). I grind a small volume in a mortar, drive a large one through a meat grinder.

I have never cooked steamed dumplings, the question is - should you defrost strawberries for steamed dumplings or not? I asked about the dumplings in the recipe, they didn't answer, I decided to ask here.

[Crochet]

Crochet, in the topic about panasiki, girls freeze bread and frozen it easily rubs on a grater and store the same in the freezer

[Anastasia]

AnastasiaI think not necessary

[Anastasia]

Anastasia, I think, depends on what you want to get in the end. If you put frozen, then it will boil less and will be more natural, and thawed will be closer to the jam.

I have never cooked steamed dumplings, the question is - to defrost strawberries for steamed dumplings or not? I asked about the dumplings in the recipe, they didn't answer, I decided to ask here.

Cottage cheese ravioli with steamed cherries (Manna)

[Innus]

Innus, I dry the roll and rub it on a grater or grind it on a coffee grinder, I don't even bother about this

[Inna]

Inna, in my opinion ang-kay, Angela there was something about bread crumbs, look at her recipes, I'll look for the same now, but Angela we have a recipe record holder, I'm afraid I will look for a long time

[Buttercup]

Buttercup, I already threw the link above

[Angela]

Angela, I didn’t see all your recipes now and I still didn’t find it, I’m not so attentive, but it’s already here

[Rarerka]

Rarerka, LisaNeAlisa, Admin, I will thank you with frozen sculpt.

Girls, hello! Help. Salt the mackerel in pieces. I want it wet. Throw in a recipe who knows, pliiiz!
I found everything, I will try. Already started

Salted mackerel (celfh)

[mamusi]

mamusi, I salt the mackerel in the same way as the herring according to my recipe: 350 ml. water 1 tbsp. a spoonful of salt (for lightly salted - no top), a little red pepper (I like spicy), 5-6 pcs. cloves and allspice, about a dozen peas of black pepper and coriander. Coarsely grind spices in a mortar, mix with salt and cr. pepper, pour boiling water and simmer on the lowest heat for 5 minutes (no crust and no boiling!), cool and the brine is ready. It is enough for fillets from a couple of whole fish with a total weight of 800g-1kg (I don't weigh fillets, but 1 \ 3-1 \ 4 goes to waste). In the evening I pour it in and leave it warm, in the morning the fish is ready, it is stored in the refrigerator in the same brine, there is no need to shift it anywhere.

[Crown]

Crown, Galya, thanks. I will use the next. time. I always do it with a dry ambassador. We love mackerel and sell well.
So this time something wanted a wet salting.

CroNa, Galya, thanks. I will use the next. time.

I have all the recipes as simple and "lazy" as possible, without unnecessary gestures, it will not work to oversalt the fish in such a brine, and you will not have to shift it.
Previously, I removed the skin from the fillet, then the fish looks more beautiful, especially the herring, but now it has stopped, because the subcutaneous fat is partially removed, and this is the most useful in fish. I just cut the pieces at once narrower, into "one bite", then the skin does not interfere.
If I plan to make a "herring under a fur coat", then when cutting one fish I skin and salt this filly in a whole layer along with the rest of the pieces, and grind it already when assembling the salad.

By the way, mackerel also sounds great under a herring "fur coat".

[Crown]

mackerel also sounds great under a herring "fur coat"

Crown, "How could I not finish it myself ..", cool idea, I will definitely implement it, it is easier to free mackerel from bones than herring!

[Margarita]

Margarita, I here salt according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=128073.0
The yummy is unreal.I stuff 6 mackerels into a jar, if large, then 5.

[Margarita]

Margarita, suddenly come in handy. I "salt" freshly frozen herring, it seems to me, in the laziest way, I think that it is also suitable for mackerel. I clean the fish, mill it and put it in a jar of salted fish (oval-shaped, I keep it specially for fish), sprinkle it with a little salt and pour it ... with brine from store-bought pickled tomatoes, add 1 tsp. rast. oils. All! After a day, you can try a delicious lightly salted fish. If you like a stronger ambassador, the solution is simple - you need to add a little more salt.

Girls, tell me where to attach the greaves after the lard. Well, I added it to the borscht - it's delicious. So?

[Orshanochka]

Orshanochka, Tanechka, bread, porridge, filling for pies !!!

Forum search engine by request cracklings gives out many recipes.

[Crochet]

Crochet, Innochka, thank you!, Went to look!

[Tanechka]

Tanechka, pay attention to Anzhelochkin pies with bacon .

KroNa, "how could I not finish it myself ..", cool idea, I will definitely implement it,

Use it to your health!
I also picked up a lot of useful things here, so I return the "favor" to the forum.

[Crown]

Crown,

[Orshanochka]

Orshanochka, Tatyana, but why attach them somewhere. My mother always cooked as you write, she will fry bacon, and fry in cabbage soup. TAAAK I didn't like it. After all, it is much tastier to add salt, if necessary, and eat these crisps just with bread. Here is a similar recipe Fried Chicken Skin Chips (Beer Snack)

eat these crisps just with bread

Everything is simple with us, put a bowl of cracklings, pre-salt and pepper, to my husband next to the laptop, and that's it, disposal is provided, almost instantaneous

... Yes, I myself would quickly "dispose of" ... My husband would not even have guessed that something was))))