I am looking for a recipe on our forum

[Ikra]

Ikra,
Ir, well, I suppose that she is aged, and so the fick knows her)) Fits the entire length of the freezer drawer)

[Lena]

Lena, the smell of mud does not depend on age, it's all on food and habitat. My brother once gave me a small bee-eater, and he always catches them in one place, and he caught this one a little farther, but in the same river, and so he smelled strongly. And I love fried freshly caught pike, mmmm

Girls, help out! I remember there was a recipe for pizza, which says that the dough after freezing is especially tasty. Or maybe this recipe was just a dough
I baked the crow, I liked it, I wrote it down on a piece of paper, but I didn't bookmark it. I don't even remember if I thanked the author for the tasty treat. And now the son remembered this pizza and asks
Maybe someone remembers?

Girls, help out!

It?
Pizza dough "Ideal"

The dough tolerates freezing well. After kneading, I give it an hour to come up, then knead, divide into parts for the Princess, flatten each lump and freeze.
Before baking, I take out the dough 3 hours (and if it is cold in the house, then 4) before baking. It warms up right in the bag and begins to fit. I stretch it to fit the Princess (quite thinly), while I am composing the filling, the dough is still slightly suitable and then I bake for 15-20 minutes and just in case I keep it off for another 10 minutes.
The layer of dough in the finished pizza turns out to be of medium thickness - somewhere around 1 cm, the dough is porous, not rubber, we just like that.

[Kalyusya]

Kalyusya, No, Checkmark, there was no parmesan in the dough, I would feel sorry for him there
And it was said about freezing that it does not just endure, but it becomes tastier, I clearly remember that ...

[solmazalla]

solmazalla, Alla, maybe this?

Neo-Neopolitan Pizza Dough by Peter Reinhart (Anise)

I know it is definitely good in freezing

[Alla]

Alla, this is not by chance a recipe for the Thermomix dough and Gala marlanka advised to keep it in the freezer.
Here Masha cooked pizza on this dough.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=459809.0

Nuuu, if without parmesan, then can we like this?

I love this dough after the freezer ... it becomes layered crunchy, I don't know why, but after the freezer ...

Anyut, remember that it becomes layered and fragile ONLY after the freezer ..., I make it in TM (this recipe is sewn there, very convenient) ..., I leave it to come up once, then I divide it into 3 balls and into the freezer ...., I take it out as needed ...

Wondering what the "malt powder" is in the recipe from the photo? Lost in translation?

[Bul]

Bul, Kalyusya, this is it, girls! Thanks a lot for your help! I ran to do it!

"malt powder"

unfermented malt, white. Can be replaced with sugar.

And who knows the recipe for such breaded school cutlets-schnitzels that were made a little over 40 years ago in school canteens?)), For 10 kopecks, with a salted piece of cucumber - 11.

[Palych]

Palych, That way

Lesson number 12. Puree soups, minced meat products

Look for "466. Cutlets, meatballs, schnitzels"there is a recipe and technology. It is they

Girls, I'm looking for a recipe for bread sticks that were sold back in Soviet times.
I subconsciously understand that this is an uncooked yeast dough with the correct aging.
I tried many recipes - everything is not right.
Once they accidentally turned out one to one from scraps of dough, but then I made the dough on autopilot. I don't even remember what I put. Not like subtleties.
If anyone knows the GOST-ovsky recipe, stick it, please ...

[toffee]

toffee, Irina, now I'll bring you a recipe for Breadsticks from another forum, because I can't give you a link

Breadsticks look original and appetizing; they can be prepared with any additives: herbs, cheese, garlic, poppy seeds.

It is necessary:
water - 200ml
flour - 300g
dry yeast - 1.5 hours. l.
sugar - 1 tsp l.
salt - 0.5 tsp l.
olive oil - 2 tablespoons l.
italian herbs

Dissolve sugar and salt in warm water, add olive oil.
Mix flour with yeast, gradually add flour to water, kneading the dough.
The dough should be soft and elastic, not sticky to your hands
Cover the bowl with a towel and place in a warm place to rise for 1 hour
Pound the matched dough and leave for another 20-30 minutes
Then divide it into 6-8 pieces
Roll out long thin e flagella from them, fold them in half and twist

Place on a greased baking sheet, brush each flagellum with olive oil, sprinkle with Italian herbs
Leave on for another 20 minutes
Bake breadsticks in an oven preheated to 200 degrees for 20-25 minutes until a pleasant golden color
Then transfer from baking sheet to wire rack and cool

Breadsticks recipe taken from Home Kitchen magazine 2014

At home they fell in love with this very simple baking, baked bread sticks with herbs and sesame seeds with seeds, cheese and loin

Thanks, I'll try. But it seems to me that these are not the right sticks. I bake similar ones. But they differ from the Soviet ones. Those that were before are solid crispness and airiness.
And modern recipes are one of the bread options. The crust and crust are different.

[Irisha]

looking for a recipe for bread sticks that were sold back in Soviet times.

Irisha, and bread sticks according to Dima's recipe-trablin did not bake?

If you bake / hold a little longer in the oven for a little longer than the prescribed time, it turns out very similar to those.

I am for advice - 3 preparation for chopped chicken cutlets, that is, brizolek, how much can you keep in the refrigerator? The usual composition is meat, onions, eggs, starch and spices. Or maybe it will be better preserved in a vacuum container?

- Preparation for chopped chicken cutlets, that is, brizolek, how much can you keep in the refrigerator? The usual composition is meat, onions, eggs, starch and spices. Or maybe it will be better preserved in a vacuum container?

In the freezer for a long time. In the refrigerator, no more than a couple of days. In a vacuum, I don’t know, but I think that it will not last long either. All the same, fresh meat, eggs, any pathogenic flora will develop anyway ..

Girls need a recipe for strawberry jam / pectin jam. Eat strawberries, pectin (citric acid if needed). I saw a similar recipe somewhere, but I can't find it ...

[Rusa]

Rusa, this Panasonic SD-2501. Strawberry jam.

[Mirabel]

Mirabel, add ready-made mustard to this mixture (if eaters have no contraindications, of course. Anyone you like. Surely, you have Dijon mustard in use. Mustard itself is a preservative, plus vinegar is often added to the ready-made composition. So you will have also one guarantor of aphids is a preservative - :)
I store this mixture exclusively in glass containers and no more than a day. If not necessary, then I do not add the Eggs in advance.

Surely you have Dijon in use

she is! Thanks for the advice!

Girls, help out. There is a pound of minced mutton. I always made cutlets, and then my husband wanted something else. And I don't know ... well, I won't make meatballs of mutton! What can you suggest for the second?

Lyulya, Sveta.

[Larissa]

Larissa, this is the first thing my husband said. But I'll wait for more options, suddenly something else non-trivial will emerge.

[svetta]

svetta, moussaka.

[Manya]

Manya, the moussaka will be in the summer when there are eggplants.

Or shepherd's pie - which is a potato casserole (you can not only potato, but add legumes, celery tuber, etc.), with only one layer of mashed potatoes - on top. And minced meat, pre-fried with tomato, onion and petiolate celery - below.

[Ikra]

Ikra, Ira, half of what you have listed or not, or we don't eat, alas.
I decided that I would still make small cutlets, stew them in a spicy tomato sauce with scalded onions. I will definitely try other options later. Thanks to all.

Maybe a kebbe?

[Angela]

Angela, looked, interesting, but no couscous. I took it to bookmarks.

It is possible with bulgur, if not, then replace with wheat coarse Kebbe with bulgur and pine nuts Pine nuts are optional.

[svetta]

svetta, make kyufte, this is from beef, but the principle is the same, I make from lamb

Beef Kufta (Cuckoo 1054) (Tanyulya)

[Angela]

Angela, Buttercup, thanks from me for pointing out such delicious and interesting dishes !!

I took everything into bookmarks, I will cook it. Thank you, I have not seen this.
We often make minced lamb in the neighboring supermarket, it's good. And now I have already made a cutlet, it stands in the refrigerator.

Sveta, and in which supermarket do you sell minced mutton? I ask out of curiosity, so no matter how I or my husband, I don't like mutton, and I never buy it. But I have never seen minced lamb in any of our supermarkets. True, they sell ram meat from Varus, but no minced meat.

[Nelya]

Nelya, that's just Varus and sells. The most interesting thing is that the other Varus near his dad never makes this minced meat, although he also sells lamb, and the one next to me does. Moreover, this is the only store stuffing that I buy, well, very decent. The cutlets have, of course, a slight lamb flavor, but it does not interfere at all. I buy it, because lamb meat is considered pure compared to the same beef, you can feed the sheep with fig chemistry. Well, I read it in a smart article)))

The cutlets have, of course, a slight lamb flavor

To reduce the lamb flavor, for those who do not like it, you can add 1 hour. l. soda per 1 kg of minced meat, only take into account that many soda in minced meat feel like salt and accordingly it is necessary to slightly reduce the amount of salt.

[Buttercup]

Sveta, I thought that in Varus. But our Varus for some reason does not make this stuffing. I don't know about the second one, which is in the center. But it is small, and there is less assortment, I was there only once. If this minced meat was sold, maybe I would have taken a little for samples.
And I'm afraid to take meat, I'm afraid that I will cook it wrong, and we will not eat. I have a memory from childhood for mutton, and nutria is not very good. Especially for kharcho with lamb, my mother sometimes cooked, but I could not take it in my mouth.



Buttercupwhat a great tip! I ought to remember him, suddenly I decide to buy lamb.

[Nelya]

Nelya, you can also cook lamb: marinate in oyster sauce + soy sauce + ginger (powder). It turns out tasty. My husband loves mutton, but my daughter and I don't. But such a marinade removes the specific taste of mutton and everyone is happy, everyone eats with pleasure. And the daughter and pork ribs asks to do in the same marinade

[Irina]

Irinawhat is oyster sauce? I never saw him in my eyes

[Irina]

Irina, gorgeous marinade! Recently I discovered oyster sauce for myself, it's such fantastic!

[Nelya]

Nelya, Vika, I bought it two years ago for a trial, now we sit tightly on it

[Irina]

looking for a recipe for bread sticks that were sold back in Soviet times.
I tried many recipes - everything is not right.

Irina, have you tried this?

"Bread sticks" are produced according to the OST from wheat flour of the highest grade. To obtain a stable quality of products, it is recommended to use the highest grade wheat flour with a gluten content of 28 ... 32%. The technology for making bread sticks is close to the technology for making donuts.
Bread sticks are dry stick-shaped products made from yeast dough.
Wheat baking flour of the highest grade - 500 gr
Pressed baking yeast - 27.5 g
Table salt - 7.5 g
Granulated sugar - 5 gr
Table margarine with a fat content of 82% - 12.5 gr
Vegetable oil - 12.5 g
Starch syrup - 5 gr
Water - 181 ... 187 g
Dough temperature +24 ... 30C
Duration of dough keeping 10 ... 20 min
Proofing temperature +30 ... 40C
Proofing time 35 ... 60 min
Proofing moisture 80 ... 90%
Pre-scalding dough pieces 2 ... 3 min
Baking temperature +200 ... 240C
Baking time 9 ... 13 min
_____________________
For breadsticks, it is recommended to cook doughs with pressed yeast without a fermentation stage.
To prepare the dough, first thoroughly mix water, yeast, sugar, salt, vegetable oil and pre-melted margarine. Then flour is gradually poured and mixed for 3 ... 5 minutes or until a well-mixed homogeneous mass is obtained.
The kneaded dough is placed on the table for laying. To prevent the surface of the dough from drying out, cover it with a damp cloth.
After laying, the dough is rubbed, that is, minced in a special way. The operation of such a dough blotch is called rubbing. Since the dough is prepared steep, most often at the end of the kneading, a completely homogeneous cohesive mass of dough is not obtained, but separate pieces of it are formed, in which unmixed flour is visible. To give the dough plasticity and uniformity, rub it, while the dough is compacted. After the first wiping, the dough is rolled into a roll, and again subjected to further wiping = promink. After two to four passes, the dough is properly uniform. Excessive exposure to the dough can lead to a sharp weakening of the gluten, while it becomes sticky. (If you still don't have a mopping machine at home, you can use a kitchen fluted rolling pin for this.)
After rubbing, the dough is cut and dough pieces are formed in the form of bread sticks. After forming, the workpieces are defrosted.
Sticks are baked with or without scalding. The scalding process is a specific operation when the spaced dough pieces are dipped into boiling water. The purpose of scalding is to obtain a layer of gelatinized starch on the surface of the dough piece, which ensures the achievement of a glossy smooth surface of the product. In addition, it is ensured that the product retains the shape given to it during molding. The cooked products are unloaded onto the table and then placed on boards for drying. At the same time, breadsticks deformed during cooking are straightened and given the correct shape. Drying the products before baking significantly improves their appearance and quality. Breadsticks get an even color, clean and glossy surface. After drying, they go to baking.
P.S.
According to Soviet standards, the weight of a chicken egg is 47 grams, where 13 grams of them are considered inedible part = shell according to the "Information on the size of the inedible part of foodstuffs". This and much more can be found in the book from our content "Information about the mass of 1 piece of food".

[Crochet]

Crochet, what a rare, interesting and not easy recipe for such ordinary sticks !!! I read it with interest, thank you.

I especially liked

If you still don't have a mopping machine at home

This is a direct challenge to the bread makers! I don't have such a car at home ... yet

To give the dough plasticity and uniformity, rub it, while the dough is compacted.

We must look for what kind of technology this is - it’s interesting!

Girls, where can I put spinach? I cooked soup, made salad, in pies, like filling in pies - we don't like

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=105138.0
I do this often, it's delicious

[Vika]

Girls, where can I put spinach?

Vika, I like Ksyushin recipe very much

Strata with minced meat and spinach (Trishka)

[Mirabel]

Mirabelhow did you make the side dish? With cream, French? I recently discovered for myself, and I just adore it. Somewhere I already wrote how it is done. But, in principle, nothing complicated: first fry in oil (olive or butter, whichever you like), you can put (first in the oil, then remove) a little garlic (I just sprinkle a few dry granules).When the spinach loses in volume, pour in the cream (to almost cover) and simmer until the cream evaporates. Get in the way at this stage. You should get some sort of spinach puree. At the very end, add a handful of hard cheese such as Parmesan and a small piece of butter - stir in until smooth and turn off.
Very good for steamed or baked fish, in the morning for breakfast with an egg in any form (it tastes better for me with poached meat), with boiled meat. And as an independent dish, it is also excellent.
By the way, my mom loved it too, although she is a conservative in food. But here it is delicious, and tender, and quite spicy. Still, a very light garlic note plays well here, and it is not hard on the stomach, as in many dishes with garlic.