Tricia
Belka13, Olga,. My son only likes bifivit, so we eat bifivit with the whole family.
toffee
Eh ...? : girl-th: okay. I'll try to experiment some more. Thanks for the clarification and a poke in the back - go, they say, do not sit.
Tanya-Fanya
Quote: iris. ka

Girls, maybe not in the subject, but since we are talking about yoghurts. I tried to do it in a sogurt maker with different leavens. What can I say ... What's wrong? Or should it be?
eh

For us, yogurt is first of all a medicine, and then food. Therefore, there were a lot of experiments, from technology to initial products. My conclusions are:
1. Sourdough - Evitalia.
2. Milk. Here Tanya-Admin's information on the composition of milk helped me a lot. Admin is now buying milk that clearly states "whole milk". As a rule, its fat content is floating from 4 to 6%.
I add drinking cream 10% fat to boiling milk. For 1 liter of milk, 500 ml of cream. Again, the cream is not ultra-pasteurized, but fresh, with a short shelf life.
Everything together has boiled and cooled down.
3. I sterilize the jars in the microwave, pour boiling water over the lids. If I do it in 750 ml jars, then cover them with foil.
4. I cook in multicooker.
Time. I set it for 5 hours with the expectation that it will stand in a closed cartoon for another 3 hours and cool down less slowly. At 8 in the morning I get up and put them in the refrigerator for ripening.
Result: thick yoghurt, cut with a spoon, leaving a silk trail. Moderately sweet from milk and cream - the main indicator of this is that children do not ask for a sweet filler- :)
The downside is that if you put some of the yogurt from the 750 ml can into the Kremanka, then serum appears on the cut after a while. Therefore, it is best to use individual portioned jars or cups, in which you fermented and eaten without a trace.

About baking with yogurt.
I agree with the opinion that it is impossible to use industrially produced yogurt, from its composition, sometimes, the hair moves.
I have been regularly using homemade yogurt (or rather its leftovers) in baking for ... more than 24 years.
toffee
Tanya-Fanya, I will definitely consider your experience. The post will end and I'll start experimenting again.
lily_a
Quote: Mirabel

Ladies! and where can you use the remnants of minced cutlet?
Sometimes it remains quite a bit, there is no longer a place in the Princess.3 freezing again .. like not very much. Maybe you can shove it somewhere? and minced cutlet, already with spices, onions, oatmeal or bun.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=515474.0 Minced meat casserole with vegetables
Sashunesha
Girls, help me out, probably in the New Year's theme I saw a description - a salad with tuna, there is also an iceberg salad, olives (olives), some sort of cheese, now I can't look at all - I urgently need cleaning, people will come on Saturday ...
Rarerka
1 head of iceberg lettuce (about 200-300 g) 200-250 g mozzarella 1-2 ripe medium-sized tomatoes 130 g canned tuna (in its own juice or in oil - it does not matter) For dressing: 4 tbsp. olive oil 1 tablespoon Dijon mustard 2 tablespoons white wine or apple cider vinegar

Sashunesha, is it?
Sashunesha
Maybe, but there are no olives here, although I could have confused, I saw him before this new year.
Rarerka
This is from the New Year theme
Sashunesha
Yes, thank you very much, I gradually understand that this is him.
Ekaterina2
Tanya-Fanya, and at what temperature do you make yogurt?
Tanya-Fanya
Ekaterina2, 40 degrees.
If you are afraid that your slow cooker actually gives a little over 40, then put a small silicone mat or linen napkin in several layers on the bottom of the bowl. Put the jars on it and pour water over the hangers of the jars.
M @ rtochka
Girls, tell me, please, are there any subtleties and how best to cook tuna?
I bought frozen steaks, thawed overnight. I just think of frying or baking in the Princess. But what if there is something to know?
Searching for solid salads gives me or sous-vide (it's delicious, probably, but it doesn't suit me today)
dopleta
Dasha, it will be delicious if you marinate it slightly before cooking.
M @ rtochka
Larissa, what?
Spices or a type of mayonnaise, sour cream? Lemon juice?)))
dopleta
For example, soy sauce + olive oil + lemon juice + dry herbs + salt + pepper.
M @ rtochka
Everything is in stock.
Thank you !!!
Svetlenki
Quote: M @ rtochka
But what if there is something to know?

The main thing is not to overcook it, otherwise it will come out very, very dry. Fries quickly
M @ rtochka
Larissa, Svetathank you both !!

I don’t know what it should be, but we liked it!
Tancha
A recipe flashed somewhere, it seems in Princesses. The dough is rolled into foil molds, the filling is placed. I searched through all my bookmarks, did not find it. Can anyone remember something like that?
M @ rtochka
Not tested by Anis? But there were not forms made of foil, some other
Tancha
No, it is foil molds that are disposable. I got a lot of them today, that's why I remembered.
Yuliya K
Quote: Tancha
The dough is rolled into foil molds, the filling is placed.
Is the dish sweet or a type of grease?
I am looking for a recipe on our forumPublic catering grease
(Tumanchik)
Arka
Girls, is the frozen head of cabbage good for something? Or took a walk, tasteless?
Svetlenki
Arka,

never tasted it, but I would have warmed it, chewed a piece. It seems to me that it will be like boiled and slightly sweet ... Into lazy cabbage rolls? Filling for pies?

Please let me know what you will decide and whether anything worthwhile has turned out?
susika
Quote: Arka

Girls, is the frozen head of cabbage good for something? Or took a walk, tasteless?
Some, in order to wind the cabbage rolls and not cook the head of cabbage, freeze it.
Make a dressing-onion-carrot-tomato paste-sour cream. Pour cabbage rolls. There will be no aftertaste from freezing.
OlgaGera
Quote: Arka
frozen head of cabbage
if the stump is not frozen, it will be a normal cabbage.
And if it's frozen, then I don't know ...
Tricia
It is convenient to wrap stuffing of cabbage rolls in thawed cabbage leaves! If it works out, I freeze the head of cabbage, thaw it and make stuffed cabbage rolls. And then with scalding-boiling the head of cabbage I burn myself all the time.
Nobody has ever noticed the difference in taste.
Ilmirushka
Arka, of course, for stuffed cabbage, we always have a couple of swings for stuffed cabbage rolls since autumn, especially on the verandas, on the balconies they freeze. Then bring it to a warm place, leave it in a saucepan, let it thaw gradually, squeeze the juice a little and that's it, take it into leaves
Arka
I have some miracles ... The head of cabbage began to heat up in the room and the leaves begin to turn white right before our eyes And the taste and consistency are normal. Miraclesaaa ... I gradually open the sheets so that the next ones are also warmed up. And she took off the top ones and threw them away immediately. I filmed in the hope that the cabbage was not frozen deeper, but no, the permafrost and transparency go further.
Strange cabbage ...
Ilmirushka
Quote: Arka
Strange cabbage ...
Nata, this is a normal cabbage! Well, it's right that I threw away the upper leaves, they are like packaging for a head of cabbage and not very clean for eating.
LisaNeAlisa
Girls, tell me what you can cook with quinoa. And how to cook it at all? It’s something suspicious, but my mother-in-law read that it’s useful ...
susika
Quote: Ilmirushka

Nata, this is a normal cabbage! Well, it's right that I threw away the upper leaves, they are like packaging for a head of cabbage and not very clean for eating.
I don't throw it away. Mine and put it in the mold at the bottom of the mold and cover the top layer of stuffed cabbage with them. Cooking in the oven.
dopleta
Quote: LisaNeAlisa
Girls, tell me what you can cook with quinoa
Enter in the search, a lot of recipes will open.
Mandraik Ludmila
My cabbage is stored on the veranda, freezes into a stone, I freeze and frozen both in cabbage soup and in pies, in general, in hot processing anywhere. Naturally, it won't go into raw salads.
LisaNeAlisa
Larissa, the main question is to soak it or not? Information is different everywhere.Somewhere that only rinse, and when soaked, harmful substances get into the grain, and somewhere that soak for 2-3 hours. I wanted to ask if anyone has experience ...
Or I'll go to some recipe and ask ...
Svetlenki
Quote: LisaNeAlisa
Girls, tell me what you can cook with quinoa. And how to cook it at all? It’s something suspicious, but my mother-in-law read that it’s useful ...

LisaNeAlisa, quinoa has a specific taste ... My men don't like it, so I add it to side dishes - boiled rice (for 1.5 cups of rice, 0.5 cups of quinoa), to soups with small pasta (one to one). Then its taste is "little noticeable", let's say.

I love her myself, I often cook this dish for myself

Quinoa with broccoli and cheese in a Steba DD2 slow cooker





Quote: LisaNeAlisa
Larissa, the main question is to soak it or not?

I do not soak and I think that it is not necessary to soak it
dopleta
Quote: LisaNeAlisa
the main question is to soak it or not?
I'm soaking. For example, healthy milk:
I am looking for a recipe on our forumQuinoa milk in the Endever Skyline Soup Blender
(dopleta)
Arka
Anita, I watched Martha Stewart cook the blonde quinoa. After washing, fry without oil until the water completely evaporates and a nutty smell appears. She explained that this is how the hay flavor goes away. Then I boiled it in water for about 15 minutes until it was not completely swollen, and so that there was an al dente consistency. You can google it and check it out on YouTube.




Soak only dark quinoa grits so that bitterness is gone, light - there is no need.
Quinoa also goes rancid very quickly. Therefore, it is recommended to either eat it within a couple of months from the date of manufacture, or keep it cold.




Girls, thanks for the cabbage answers! Everything turned out to be all right. And the answer has been found. She was not completely frozen. Deeper forks are white. The taste is the norm.
LisaNeAlisa
Sveta, Larissa, Nata, Thank you! I'm going to test!
Orshanochka
Girls, recently somewhere on our forum there was a chocolate paste from cocoa and vegetable butter, but I can't find something. Help me, please!
M @ rtochka
Orshanochka
M @ rtochka, Dashunechka, many thanks! And then so much cocoa is lost!
Cook

Natasha Chuchelka also has a recipe for awesome nutella!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38542.0
M @ rtochka
My home fans are like this:

Nutella in our style (Mikhaska)

I am looking for a recipe on our forum
It looks like Natasha, by the way. But they are not in vegetable oil.
Olga VB
Brothers, there is boiled meat and Brussels sprouts.
What sauce do you recommend (mild flavor)?
Ikra
Olga VB, inhumane From cream, of course ... For me, boiled cabbage and meat would be ideal.
LisaNeAlisa
Quote: Olga VB

Brothers, there is boiled meat and Brussels sprouts.
What sauce do you recommend (mild flavor)?
I would make sour cream plus mayonnaise, a clove of garlic, pickles, and maybe basil or parsley.
Olga VB
Thank you girls!
I have basil, but I aimed it at the pesto, and it can turn out too harshly
There are cream, sour cream, cucumber, garlic and parsley.
Means, namayonesu che-thread on cream or sour cream
Went to conjure
LisaNeAlisa
Olga, if literally a leaf or two, then the sauce will only give a shade and the pesto will survive)

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