Kitchen stuff (1)

filirina, buy a chapatit and it will be 2 in 1.

Duc with chapatnitsy we also have an ambush !!! Netuti ...

You can find chapatitas on ebay.

Flax what kind of Pyshka?
Oh girls, I want everything and more .......

Hello! Although I am not Lena (although I’m really Lena), I found an apparatus like Pyshka for sausages, I don’t know how to insert a photo yet, SMILE RS 3633 sausage roaster, costs from 840 rubles, it looks the same

Listen, how convenient it is to cook in the oven, just a song! I mean the electric oven, of course. I put it and forgot it. Now, I will probably cook like that. You don't need to monitor the temperature, or the water level. Lafa!

Girls, please tell me how to cook in the oven, or send where it says

[Elena Gar]

Elena Gar, so there are already several models available, not only "smile" and "donut". I have already come across a lot after my purchase, and all with different names.

[telez]

telez
Laris, you set the temperature in the oven to 75-80C (whichever you like best) and put the ham in it for the time you need, say, three hours. FSE!

And the water ?!

And the water ?!

And water is not needed here, it's not in a saucepan on the stove to cook. In the oven, there is already the right temperature around the ham maker.

Cool ... It turns out that the ham is baked, not boiled ... hmm ... although it is not boiled on the stove, because there is no water inside ...

It turns out that the ham is baked, not boiled.

No, it doesn't bother. The temperature is only 80C. It is "cooked" as well as in a saucepan. Now I don't even know what to call this process!

Now I don't even know what to call this process!

In the oil industry, this is delayed coking

In the oil industry, this is delayed coking

Well, if so, then I'll go to the slowest coking entit!
I must tell my husband, let him be stunned, how clever I am!

[Elena]

Elena, good luck! We are waiting for a new masterpiece !!!

Thanks I'll try!

No, it doesn't bother. The temperature is only 80C. It is "cooked" as well as in a saucepan. Now I don't even know what to call this process!

languishes

languishes

Exact! Tomizzo!

And water is not needed here, it's not in a saucepan on the stove to cook. In the oven, there is already the right temperature around the ham maker.

So the difference between cooking in the oven and in the liquid is different. At least at the same temperature.
Compare being in a bath (even with wet steam) at 80 * and in water at 80 *! In the bath 80 * - just a little hot, and 80 * in the water, even for a short time - a burn!

So the difference between cooking in the oven and in the liquid is different. At least at the same temperature. Compare being in a bath

And what is the conclusion?

It is not she TomiTsTo, but us.

you need to make 2 identical ones at the same time - one in the oven and the second in a saucepan, try which one tastes better, and stop doubting once and for all!
no, well, you can still calculate where it is cheaper, and start from this

Here it is interesting about meat 🔗 It turns out that if you lower the temperature even more, you can achieve a pink color.

And what is the conclusion?

Conclusion - that baking (even in a bag) and languor are different types of cooking. Look, even if you take two ovens, but for example one gas and the second electric, then at the same temperature the product is cooked in completely different ways.

With the same preparation, the result will be the same when boiling in water and baking in the oven. Water in the pot and air in the oven only heat carriers and at the same, stable temperature, there will be an identical result. Water should not touch the product, otherwise it will cook.
And languishing and baking is one and the same process, a long stay of the product, in a closed place, at the same temperature ...

The fact of the matter is that a different HEAT CARRIER. If I am not mistaken, the difference in heat transfer is 20-30 times. This is the root point.
In addition, even when cooking in a bag, the surrounding water will slightly seal and squeeze the product, and in the oven there will be some overdrying even in the bag.
For example, bread is baked better on a STONE (although it heats only on one side), although its temperature is the same as the ambient air. The coolant is different!
Cook the meat in the contact grill and at the same temperature in the oven - the result is different. Etc.
It is a misconception that cooking will be the same at the same temperature. There are other factors besides her.

Yesterday I prepared a brawn in a ham maker according to the recipe of Larisa dopleta. Larisa, thanks for the recipe! It turned out very well for the first time. I cooked for 4 hours on a multi-cook in Redmond M70 at a given 85 degrees with the lid open. In the process, I poured hot water into the multicooker bowl 2 times. The temperature was kept from 71 to 78 degrees, so I added 1 hour after the originally set 3 hours had passed (she insured herself). It didn't turn out pink, perhaps because of the smoked paprika. Brawn of this color and turned out, a bit dark. I drained the liquids from the ham meat about 180 ml. Should I drain all of it? And then my brawn turned out to be tight. But I also rammed the minced meat from the heart. Maybe you shouldn't have stuffed to the eyeballs? To what level should the minced meat be stacked? They sent me a ham without instructions or recipes. Girls, if anyone can, share this brochure with me by mail, please (I will write to the person who agrees to help).
Someone wrote about the smell. Yes, I first washed the Faerie ham from the fat and paprika color, and then got rid of the smell with this Faberlik remedy



So I advise, it helps well, I have an apple scent.

[Crumb]

Crumb, but she does not tear does not crush the berry? Is the bone squeezed out neatly? and also interesting about splashes

Irisha, would you like me to show you a photo for clarity?

The fact of the matter is that a different HEAT CARRIER. If I am not mistaken, the difference in heat transfer is 20-30 times. This is the root point.
In addition, even when cooking in a bag, the surrounding water will slightly seal and squeeze the product, and in the oven there will be some overdrying even in the bag.
For example, bread is baked better on a STONE (although it heats only on one side), although its temperature is the same as the ambient air. The coolant is different!
Cook the meat in the contact grill and at the same temperature in the oven - the result is different. Etc.
It is a misconception that cooking will be the same at the same temperature. There are other factors besides her.

Honey, let's fly separately, cutlets separately ...
Heat transfer, at the same temperature, is the same regardless of the medium.
It only affects when heated to this temperature, water heats up faster than air ...
The stone in the oven affects the equalization of the temperature in it, but does not heat, heats up longer, but also keeps the temperature longer when cooling, and the coolant is the same air ...
Contact preparation takes into account the heat capacity of the contact material and shape ...

Someone wrote about the smell. Yes, I first washed the Faerie ham from the fat and paprika color, and then got rid of the smell with this Faberlik remedy

Girls, I will insert into this EXCITING (so far virtually, also in anticipation of Teskomovskaya ham) my topic is 5 kopecks === from my own experience I know that a simple laundry soap removes ANY odors very well. Even if the water is super hard and soap is not suitable for washing, you can simply soap it and then wash it off with any simple detergent, the geography of the members of the forum is extensive - somewhere there are some goods, but somewhere not

Girls, I will insert into this EXCITING (while virtually, also in anticipation of Teskomovskaya ham) my topic is 5 kopecks === from my own experience I know that a simple laundry soap removes ANY odors very well

But I concluded that my dishwashing liquid (I use Russian-made "Sarma") removes almost all odors on its own! Maybe because it has an antibacterial effect? The exception is pots from multi and from a pressure cooker - after cabbage or fish, I just rinse it with a detergent, pour in a little soda and fill it with hot water from the tap, leave it for 10 minutes and rinse it - no odors, but I have a scent ... with a dog In the light of recent events, I am terrified that this "Sarma" will disappear from us as a Russian product, because all sorts of "Fairies" were not lying around

A relative of the ham - a form of making sausages - hot dogs ...

I just finished the third (and hopefully the last) version with a mold created for a similar purpose, literally two hours ago.
Only I have the principle of a pipe, in which the pressing of a ready-made, i.e., heat-treated filling, is carried out. With the subsequent otlozhivanie pressing in the refrigerator. The molded filling is then squeezed out of the pipe with a piston ramrod and cut into pieces of the required length along the way. There are two pipes - each gas station for one full charge of the "Pyshka-3" sausage maker. Here she is, mine "filler" almost complete. Just a little bit left.


This gadget got me. It's been the fourth week that I've been poking around with him.
In the near future I will conduct another test. Then I plan to publish a report with cross-references, broken down into three topics - on "crazy pens", here and on "sausage".

"Sarma" as a Russian product

- don't worry == CAPMA Soda-effect == soda won't end - as the BEST detergent

I tried this thing



https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=387847.new#new.

[Omela]

Omela, congratulations on your new toy.

I ordered myself a knife and another dryer like this
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[Marina_K]

Marina_K, Thank you!

I ordered myself a knife and another dryer like this

I'm looking at her too.

Girls, once again for the gifted. So pinned with a noodle cutter, I already have no strength, I will take a manual one. There are many very cheap ones on Ozone. captivates the price of course, but I strive. For example: 🔗

Or this one with a raviol. But, it seems, they said. what is this bullshit:
🔗

Tell me the brand of a normal manual noodle cutter, pzhalsta.

So pinned with a noodle cutter, already no strength

It also caught fire with a noodle cutter. Now I am studying the relevant topics. For myself, I consider the best choice of the Marcato company. And it is better with a motor, so that both hands are free.

[Omela]

Omela, Ksyusha, are there no noodle cutters on your kneader?

Marcato in Russia is too expensive (the local sellers overcharge the price too much), then it is better to buy it in Italy. There is also Imperia, also Italy, but cheaper (the most common option). Even cheaper PASTA DI CASA and also Italy.

Tell me the brand of normal manual noodle cutter

I have a Titania Imperia noodle cutter, I'm happy.

[Omela]

Omela, Ksyusha, are there no noodle cutters on your kneader?

Mash. there are nozzles, but 1 costs 5800, and you need three of them (dough, noodles, spaghetti).

Girls, thanks. I can't wait from Italy, I want to buy and use it now. I went to write words and search.

Or this one with a raviol. But, it seems, they said. what is this bullshit: 🔗

I have one. I bought it a year ago, in order to try it, I need such a device or not (so that the toad does not strangle it, if that). It still rolls and cuts, while the flight is normal. With the raviolnitsa, only an ambush now, and strives to wind up on the second round. But maybe you need to pour more flour on it, or maybe your hands are crooked. I roll noodles and dough without dusting with flour, we can not do it right.

Mistletoe, look at one so that later you can buy a motor, if that.
With your light hand, I also began to choose, I wanted a combine with all the attachments, but I realized that with my laziness it would not work, there were too many body movements. Get the harvester, get the nozzle, unscrew one, screw on the other, and all for big money, then back ... beee, I don't want to.
I will take everything separately, but how many I want, I like the process more
And I have already chosen a noodle cutter with a motor. Only now I won't be there, guests-vacation-guests. Never fiddles, but it's fun to dream.

Ksyu, I rushed about for a month, even went to an Italian restaurant for a master class. Better, of course, electric, so that both hands are free. Already almost tuned in to IMPERIA PASTA PRESTO. Then I figured out, on my Kenwood nozzles (and I also need three) will be cheaper. Everything at once - of course it is expensive, I decided so, I will buy a rolling, while I will cut with a Teskomovsky knife. If you like it, and I will understand that I am ready to tinker with these pasta, and they really turn out to be delicious, and I don’t have to stand at the table for half a day - I’ll buy cutters. Yesterday I tried it and it was right!
When you roll it out (maybe this is only at first, until you get used to it), the dough strives to move sideways, get into the rolling unevenly, in general, I really needed two hands.

Sorry for the mnogabukaff, I will summarize - I did not lose, I will buy additional cutting attachments.

PS: report here

PS2: bought on the site 003 (there is now a special offer - a discount of 500 rubles and delivery for many things for free)

I have a Titania Imperia noodle cutter, I'm happy.

Here and I have this !!! I bought it at the Metro. There are many very different attachments, the price for them is from 300 rubles. There are both spaghetti and curls.

[Omela]

Omela, here's more for info on noodle cutters https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2843.0 on pages 107-108 I have laid out macaros from additional forms for Titania.

I ordered myself a knife and another dryer like this

\ outl0 \ strokewidth0 \ strokec2 }

Cool dryer! I have such a Kitchen blue (like a set for a noodle cutter).

Nice set turned out, right?

Mash. there are nozzles, but 1 costs 5800, and you need three of them (dough, noodles, spaghetti).

I, too, yesterday almost ripened for 3 nozzles to my kenwood (dough, noodles 2 mm., Spaghetti 4 mm.), I already began to place an order ... but it turned out that all this would cost about 11-12 thousand rubles with delivery. to order from us, it will cost 16 without delivery.
I sat and thought - do I need it for that kind of money? What is so super-duper about them, except how they are attached to the combine and spin electro?
I now work for a manual Empire, and it does the same thing (dough, noodles, spaghetti), and it works great - you just need to turn the handle, well, I’m already used to it and it doesn’t irritate me. - this is nonsense

So, I will not buy such expensive nozzles And I will buy the same for my daughter, on the same ozone and at an affordable price.My Empire has been working for a hundred years already and will wind up so many noodles

Now criticize and give your reasons - I agree

So pinned with a noodle cutter, I already have no strength, I will take a manual one.

tckb If it's really, really tight - in stores of so-called ** reduced prices ** or ** constant sales **, we just have such a CHEAP noodle cutter in our household stores 🔗 it is from 700 rubles to 1100 (in our town), I have been using it for the fourth year already, I am very satisfied. The noodle cutter, however, as such, played for the first months and threw it away - somehow homemade noodles do not go with us, but I use the dough roll, I use it and still use it !!! The relief from rolling out the dough, you know, is simply overwhelming. A nozzle for ravioli - a friend of Titania Imperia has - did not go - it's easier to stick it manually with molds by rolling out the dough using a dough rolling machine. I do not think that ALL members of the forum have dimensionless wallets - budget options for technology, thank God, are. Oooh, it is also for a reason - BG-901 Bergner Noodle Cutter (Austria)

I also have a similar one, I took it purely to try, as far as it goes from me, and now I use it constantly. On an industrial scale, I don't have to do anything, but for my family it is quite enough with a mechanical drive. And how much it makes it easier to work with the dough, I think, there is no need to tell anyone here, you still need to adjust with a rolling pin, but here the dough is always uniform, the thickness I need at the moment.

And I'll buy my daughter the same, on the same ozone and at an affordable price

Tanya, what is this? Can I get a link? 7
The head is spinning. All the more so because you are not particularly picking out ... there is absolutely no way to drag from the dacha to Moscow. And in Ozone, at least self-pickup is convenient.

there are budget options for equipment, thank God.

Well, I found it for 1200 on ozone.but no reviews.