Omela
Quote: kirch

Thanks for the recipe. So from not for MVD?
People, for MDV I fell asleep and forgot everything ...
Cook
Quote: kirch

Thanks for the recipe. So from not for MVD?

No, I cooked on the stove.
Cook
Quote: Omela

People, for MDV I fell asleep and forgot everything ...

I watched a TV show about jam, and I got worn out from the frustration. When cooking jam, some muck is released (I forgot what it is called), which is very harmful to health. This cooking option seems to me to be more gentle.
Omela
Quote: Cook

I watched the program on TV
Huh .. And - God forbid you - do not read Soviet newspapers before dinner! (FROM)
Cook
Quote: Omela

Huh .. And - God forbid you - do not read Soviet newspapers before dinner! (FROM)

But the sediment remained!
kirch
Quote: Omela

People, for MDV I fell asleep and forgot everything ...
I understand this. I am interested in quantity and time.
Omela
Proportions as you would normally make jam. By time I put on Low for the night.
mowgli
and in Mdv how much time to cook and in what mode
Stafa
Today I made kharcho. But initially I wanted only meat with broth in MdV, and then cook less in a cartoon and leave more broth. But something so my head ached and the mind does not work, in short, I did the overcooking in the cartoon and threw everything in the MVD on kharcho. I boil it with potatoes, which is a bit overwhelmed by reviews about unboiled and glass potatoes. But after 1.5 hours the potato melts in the mouth. But that soup for Malanyin's wedding. That the pot is too big, the bottom is not visible.
mowgli
write a recipe
I love Kharcho but I don't know how, rice porridge turns out
Stafa
I'm cooking for this recipe and I am ashamed to admit, only now I have found the link and found out that the recipe is from our forum. I usually try a lot of recipes and leave the one I like with a link, just in case. This recipe has taken root in our country and I cook it once a month.
mowgli
made pea soup-delicious !!!! and the broth is so transparent!
IRR
Quote: Playful

Today I rummaged on YouTube in search of recipes for slow motion. And just shocked by the abundance of recipes in English on the slow cooker tag. Still, let's go very popular almost everywhere, but not in Russia.

In America it has been booming for 20 years, and in Israel. if not more.
And there are so many pretty, different ones, but we have only black ones and even then not everywhere.
Cook
Quote: IRR

And there are so many pretty, different ones, but we have only black ones and even then not everywhere.

I have little white. And how would baked milk look in a black saucepan ...
Stafa
It looks very good and looks in a black pot. Here is Tatyana Admin's photo below and in her subject Slow cooker recipe book (discussions, tips, problems)
Playful
Girls, do I understand correctly that Mdv is ideal for making ham in a ham maker? Has anyone cooked it in a pot?
Lyalya Toy
I didn't even think about ham Here I am a bastard ...
Playful
Quote: Lala Toy

I didn’t even think about ham. Here I’m a bastard ...
But I re-read the branch about the ham maker, ordered it, and I see everyone writes that it is undesirable for it to boil too much ... But at the moment, I only have a pressure cooker, there is no way to adjust the pace, I think the Ministry of Internal Affairs will do for this business ...
Stafa
Last night, 4 small carp suddenly came to me. Having searched the forum for fish recipes - I stopped at Polissya carp from Arkina's grandmother... I cooked from 6 pm - 4 hours on high, 4 on low and until morning in a pot. In the morning I pulled it out - the fish keep their shape, but there was no time to brown them in the AG. Since it is said that it tastes better when cold, I sent it to the refrigerator to cool.
The fish tastes great, the bones are almost not felt.

Shl.I have never cooked fish so easily and naturally. Nah, not so ... I still do not like to cook at all and practically do not cook, and now I will cook sometimes.
Playful
Quote: Stafa

Last night, 4 small carp suddenly came to me. Having searched the forum for fish recipes - I stopped at Polissya carp from Arkina's grandmother... I cooked from 6 pm - 4 hours on high, 4 on low and until morning in a pot. In the morning I pulled it out - the fish keep their shape, but there was no time to brown them in the AG. Since it is said that it tastes better when cold, I sent it to the refrigerator to cool.
The fish tastes great, the bones are almost not felt.

Shl. I have never cooked fish so easily and naturally. Nah, not so ... I still do not like to cook at all and practically do not cook, and now I will cook sometimes.
Cool, I'll take a recipe. In principle, this way you can darken any bony fish to the softest state of the bones.
Stafa
Yes, the bones are like canned food - they become soft. My husband really liked the fish. Psyu identity very, very much. And I also liked the cooking - almost without me
kirch
Sveta, did you also wrap carp in foil? My MVD is on its way, already in Kaliningrad. And we love carp very much. I will definitely cook it as soon as possible
Stafa
No, I just folded it (the fish) into a slow one. No foil. The tail and fins were a little bit welded - I didn't cut them off. I put the whole fish, with a gutted head (joy to the dog).
Lerele
Did you smell of fish?
I now have beef with potatoes and sauerkraut, impossible, already all licked.
Caprice
It seemed to me that this recipe can be adapted for a slow cooker Unless added cheese
mowgli
Quote: Caprice

It seemed to me that this recipe can be adapted for a slow cooker Unless added cheese
only toss pickled cucumbers when the potatoes are almost ready, otherwise they will be glass
rusja
and green peas can be added (especially the season) either instead of mushrooms or together with them
Stafa
Quote: Lerele

Did you smell of fish?
I now have beef with potatoes and sauerkraut, impossible, already all licked.
Not too much, it smelled more of daglama (domlama).
By the way, I put potatoes in dagloma right away and there was acid there from tomato and tomato paste, but the potatoes boiled perfectly.
Lyalya Toy
Svetaand what is daglama? Where can I see the recipe?
lunova-moskalenko
Quote: Lala Toy

Svetaand what is daglama? Where can I see the recipe?
Domlyama is probably more correct.
Stafa
Lena, I pulled out of this topic in the message of the IRR, but now I don't have a link, I'll throw it off in the evening - there in its original form. And if it's simple - a bit of sunflower oil, meat in pieces, a lot of onions to the bottom. Potatoes, cabbage, zucchini and eggplants in large cubes, carrots, bell peppers, tomatoes. This is all poured into a glass of water with diluted tomato paste + salt, a little sugar + pepper, spices (I also added garlic in pieces) and overnight.

Quote: nvk

Domlyama is probably more correct.
As an Uzbek says in his clumsy Russian, we hear And in fact, a vegetable stew with meat, but delicious.
Caprice
Quote: mowgli

only toss pickled cucumbers when the potatoes are almost ready, otherwise they will be glass
Or don't put them at all, replace them with the same green peas
IRR
hello to all owners of simple one-button ATP pots in the morning for ideas

For the first time in my life I regretted yesterday that I only have 3.5 liters of mdv, there is not enough liquid, even poured to the brim, such yummy came out - the very season for our slow-moving - stuffed peppers and cabbage rolls, I also have zucchini below Let everyone be jealous of our diet

Slow cooker recipe book (discussions, tips, problems)

Shine! dumlyama correctly, then my brother missed it, and then I misled
kirch
How delicious it looks. I'm looking forward to my MVD. And what really tastes better than, for example, in a pressure cooker or in an ordinary saucepan?
Stafa
Quote: IRR

dumlyama correctly, then my brother missed it, and then I misled
I was in St. Petersburg like that and leaving home I really wanted a shawarma. I licked the whole Moscow railway station, but she's gone, she cracked up from the frustration in the dumplings eatery and went out all full and see the signs "SHAVERMA" So I was so blonde hungry.
IRR
Quote: kirch

How delicious it looks. I'm looking forward to my MVD. And what really tastes better than, for example, in a pressure cooker or in an ordinary saucepan?
Lyudochka
it turns out so rich, as the son says Zhuliferyn- concentrated
Today I woke up at 5.30 am from the realization that it was time to have breakfast
Stafa
Today I cooked a beef broth and I also felt this - concentrated. We will bodyage. And the broth was like a tear - and almost all the flakes on the sides of the pot remained - the dogs were happy.
And the taste is different - in a multicooker, I didn't manage to extinguish everything with my love for a long time.
IRR
Quote: Stafa

, cracked from frustration in the dumplings eatery and go out all full and see the signs "SHAVERM"


all the same, it is good that these movements of our eastern neighbors in the expanses of the former USSR, we also have a lot of tasty things appeared with the arrival of the Tatars - Uzbek. The other day we were making pasties - I rolled, my son fried. Delicious, with broth inside, good dough with bubbles, super, everyone liked it. But the next day, they were no longer hungry, they went to a roadside cafe-teahouse of local bottling and bought a cheburek to compare. So what? we stand and eat and the son says, no, it's in the blood to be able to cook pasties like that.
Take one and the same consumables and still the result will be different.
you probably need to cook them for half your life to work this way. And before that, so that 5 generations still cook and invest it in you.
Stafa
That's for sure, you have to be born with this. But this clay pot does not make us Uzbeks, but the taste of the dish becomes close to the original. Moreover, without dancing with tambourines and tracking fire, and all with one button, more precisely with a mechanical switch.
Stafa
Quote: IRR

dumlyama right, then my brother missed, and then I misled
Quote: nvk

Domlyama probably more correct.
Quote: julifera

"Every time I talk about Basmu, inevitably the questions "This is a dummy?"

What is the difference between a dumlyama and a basma, and is it really there at all? Or is it one dish with different names?

The Uzbek verb "dumlyash", from which the name of the dish comes, means "to steam", "to give a steam".

And if you look at basma, then we find that everything is immediately put into a cold cauldron, tightly closed and put on low heat - that is, the dish is steamed from beginning to end, without any frying. "

Stalik Khankashiev

Let's call It Basma.
mowgli
Quote: Stafa

Today I cooked a beef broth and I also felt this - concentrated. We will bodyage. And the broth was like a tear - and almost all the flakes on the sides of the pot remained - the dogs were happy.
and I thought that only my dogs are happy!
julifera
Yes, it is Stalik who is concerned about how to call it correctly, I quoted a quote purely for theory.
And so I do not care at all, if only it sounded beautiful - Basma gives paint, so I call all one thing a dummy
lunova-moskalenko
Quote: kirch

How delicious it looks. I'm looking forward to my MVD. And what really tastes better than, for example, in a pressure cooker or in an ordinary saucepan?
Yes, it tastes 100 or even 200% better. I can't understand why?
lunova-moskalenko
Quote: Stafa

Let's call It Basma.
And will we paint?
But Stalik prepares Dumlyama, so he puts it all in a hot cauldron. And Domlyama everything goes cold.
IRR
Quote: nvk


But Stalik prepares Dumlyama, so he puts it all in a hot cauldron. And Domlyama everything goes cold.

oh, I don't care now, what he calls there ... I dine on cabbage rolls
mmm
Crumb! Tanyulya, hto does not eat meat, it is possible with carrots, peppers, rice and onions mmm, pouring sour cream with tomato juice. mmmmm

Crumb!who does not eat boiled can raw
then this is already in another topic
in ironing boards bhy)))))))
lunova-moskalenko
Quote: IRR

oh, I don't care now, what he calls there ... I dine on cabbage rolls
mmm
Well, there is no Shoba to call on a visit ... I would motanula to you, the more my husband needs a reason to get to Simferopol and it must be valid. Are you not burrowing them secretly under the covers?
IRR
Quote: nvk

Well, there is no Shoba to call on a visit ... I would motanula to you, the more my husband needs a reason to get to Simferopol and it must be valid. Are you not burrowing them secretly under the covers?

Nagy,
send your husband! We will heat
Although my ischo did not eat either, so they will meet
(I'll give it to you with me, although I'll think, you yourself have and not some, but a trump card for 6.5 liters) so don't be lazy, padruga!
lunova-moskalenko
Quote: IRR

Nagy,
send your husband! We will heat
Although my ischo did not eat either, so they will meet
(I'll give it to you with me, although I'll think, you yourself have and not some, but a trump card for 6.5 liters) so don't be lazy, padruga!
No, I wanted Schaub to take my husband to you, but she already put it on my eye ...
Believe it or not, I don't have one now. It was 3.5 liters, I gave it to Sens. And I was going to buy myself a big one. But here's how to sell Perfez, I will prepare a place for it and buy it right away. Therefore, while Domlyama and peppers are eating from the multicooker.
IRR
Quote: nvk

... It was 3.5 liters, I gave it to Sens.

lunova-moskalenko
Quote: IRR

Well luboFFF we have with him, luboFFF. He lured me with Chita and Manyunya ...

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