Hairpin
Churrasco with chimichurri

- 1 lb (450 grams) juicy meat
- 1 cup coriander leaves, chopped
- 1 cup parsley leaves, chopped
- 6 cloves of fresh garlic, peeled and chopped
- 1 cup Extra Virgin Olive Oil
- 1/3 cup water
- salt and pepper to taste

Remove the tenderizer from the bowl. Place all ingredients in a bowl and press start. Remove from the bowl. Place on hot coals or on a well oiled wire rack / oven / grill tray. Cook for 5-8 minutes on each side or until cooked to your liking.
Hairpin
Chicken marinated in beer

- ½ cup vegetable oil
- 1 tsp German mustard
- 1 cup of dark German beer
- 4 garlic cloves, minced
- 1 ½ tsp. salt
- 1 tsp black pepper
- 1 tsp freshly chopped basil
- 1 tsp fresh thyme leaves
- 3 ½ - 4 ½ lbs (1600-2050 grams) chicken pieces

Place all ingredients in a bowl and press start. Place on hot coals or on a well oiled wire rack / oven / grill tray. Cook for 15 minutes on each side, or until cooked to your liking.
Hairpin
Barbie shrimp

- ½ cup ghee (melted) oil
- ¼ cup olive oil
- ¼ cup parsley, chopped
- ¼ cup chopped thyme
- ¼ cup of chopped coreander
- 1/2 fresh lemon, cut into wedges (think just sliced)
- 3 large cloves of garlic, crushed
- 1 tbsp. l. chopped shallot
- salt and pepper to taste
- 1 ½ lb (2050 grams) large peeled shrimp
- spinach leaves
- lemon wedges (like, have already been)

Remove the tenderizer from the bowl. Place all ingredients except spinach and lemon wedges in a bowl and press Start. Place on hot coals or on a well oiled wire rack / oven / grill tray. Cook for 2-3 minutes on each side, or until cooked to your liking. Put spinach leaves on a dish. There are skewers on them. Decorate with lemon wedges and serve.
Hairpin
Cucumber and zucchini salad

- 2 cucumbers, thinly sliced
- 2 zucchini, thinly sliced
- 1 small sweet onion, thinly sliced
- 1/3 cup vinegar
- ¼ cups of sugar
- ½ tbsp. l. salt
- 1 tsp black peppercorns
- 1 pinch of flakes (?) Of red pepper
Remove the tenderizer from the bowl. Place all ingredients in a bowl and press start. Serve / eat immediately or refrigerate, vacuum sealed, prior to use.
Hairpin
Japanese beefsteak
- 1 ¾ - 2 lbs (800 - 1100 grams) fillet of steak (?), cut into 2cm pieces
- ¼ cups of sherry
- 3 tbsp. l. soy sauce
- 3 tbsp. l. rice vinegar
- 1 tbsp. l. spoon of molasses
- 1 tbsp. l. sesame oil
- 2 tbsp. l. peeled and chopped fresh ginger
1/3 cup vinegar (was already, and a bit too much ... Probably, this line is superfluous)
- ¼ - ½ tbsp. l. red pepper flakes
- ½ tbsp. l. chopped ginger (again was already)
- juice of one lemon
- salt and pepper to taste

Remove the tenderizer from the bowl. Place all ingredients in a bowl and press start. Place on hot coals or on a well oiled wire rack / oven / grill tray. Cook for 5-8 minutes on each side or until cooked to your liking.

Here is a confusion with vinegar and ginger. Maybe 2st. l. ginger in 1/3 cup of vinegar? Then at least a little logical ...
Hairpin
Anastasia! I found several errors here, but in the first posts I can no longer edit. Please change them so that they are in order, like in a book!

Salmon in balsam

- 6 pieces of 5 ounces (5 x 140 grams, total 840 grams) peeled salmon
- 1/3 cup balsamic vinegar
- ¼ cup sesame oil
- 4 garlic cloves, chopped
- 1 teaspoon honey
- 4 teaspoons Dijon mustard
- salt and pepper to taste

Remove the tenderizer from the bowl (rough side tab). Place all ingredients in a bowl. Click Start. After a few minutes (?) Remove from the bowl. Place the marinated salmon on hot coals or on a well-oiled wire rack / oven / grill tray. Cook 3-5 minutes on each side until cooked to your liking.

Nira
Girls! When cooking cutlets, it is recommended to "beat off" the minced meat. Do you think it is possible to use a marinator for this?
Anastasia
Quote: Nira

Girls! When cooking cutlets, it is recommended to "beat off" the minced meat. Do you think it is possible to use a marinator for this?

No, I think that the marinator will not help here - it is recommended to beat the minced meat - to throw it with force on the table vigorously enough, but the marinator cannot do that - it just passes the mass for even distribution of the marinade.
Boo Boo
All the guests were there, they did not eat the mushrooms from the marinator, they ate them. Almost fought for the leftovers and the winner ate straight from the salad bowl and then finished the marinade. Do not think, my guests are well-mannered, forgive the magic mushrooms turn out.
Ellka
I tried to pass the minced meat through the marinator before the meat grinder ... it's a fairy tale .... The magic cutlets came out.
I did it like this:
Minced meat

Minced meat
Onion
Garlic
Salt

Cut the meat and onion into pieces for a meat grinder, put in a container, add garlic and salt. Evacuate air and rotate 2 cycles (9 + 9).
Pass everything through a meat grinder. Minced meat is ready. You can make anything from it, we have not tried such tasty minced meat.
Ellka
And I also want to share the recipe. Or rather not with a recipe, since everyone ate meat in French with cheese-mayonnaise in their lives, but the result after using a marinator.

French meat

700g of any meat (pork, beef)
1 kg of onions
300 gr of hard cheese
150 gr mayonnaise
pepper, salt, other spices to taste

Cut the meat into plates about 1 cm thick, onions into rings or half rings 5-7 mm thick.

Put meat, onions in a container, sprinkle with salt and spices. Evacuate air and run 2-3 cycles. Peel the meat from the onion, put it in a layer on a baking sheet, put the onion on top, sprinkle with grated cheese and make a net of mayonnaise. Bake in a preheated oven for 30-35 minutes at a temperature of 200 degrees.

The meat is the most tender, and the taste of pickled baked onions is generally difficult to convey

I want to add one more important thing !! Be careful with salt, according to my observations it should be put in a smaller amount in the marinator than if salted in the usual way.
Boo Boo
Here is the cabbage from the marinator. Made according to Elena Bo's recipe.

Household marinators
Andreevna
A new addition to the shelf of marinators, today I also bought it. Take in your ranks. Just a question.
Anastasia , in what do you marinate a kebab ?. Pliz in more detail, for the gifted.
Quote: BooBoo

Here is the cabbage from the marinator. Made according to Elena Bo's recipe.
Was the marinade boiled and poured hot into the marinator? Or chilled a little?
Anastasia
Quote: Andreevna

A new addition to the shelf of marinators, today I also bought it. Take in your ranks. Just a question.
Anastasia , in what do you marinate a kebab ?. Pliz in more detail, for the gifted.

Oh, what can I marinate in, how God will put it on my soul, today there was only a little-a mixture of 4 peppers, hops-suneli, dried dill, crushed a few cloves of garlic, juice of half a lemon, a couple of tablespoons of mayonnaise, half a glass of tomato juice and a couple of onion rings of course. I didn't salt it, all the seasonings already had salt. I really liked the taste of the marinade. I made this for pork. We will soon find out how much the meat was marinated in the end. I did 3 cycles of 9 minutes each.
Boo Boo
Andreevna yes, right hot.
Andreevna
Anastasia, BooBoo thanks girls!
Why am I? Somehow a neighbor at the dacha marinated barbecue in kefir, so I thought, why not try it in a marinator with kefir.
Anastasia
Quote: Andreevna

Anastasia, BooBoo thanks girls!
Why am I?Somehow a neighbor at the dacha marinated barbecue in kefir, so I thought, why not try it in a marinator with kefir.
This is a very common method of pickling in kefir, so you can safely do this in the marinator. You can also drink beer, mineral water ...
Z. s. We had dinner, we liked the kebabs, they were marinated well!
Boo Boo
They sent me recipes here. The name is - Book of recipes.
Marinated and cooked in 30 minutes or less.
Tips from Chef Connie Willis.

If anyone needs it, I will send it to the mail.
Hairpin
And I pickled bacon ...
I smeared it with coarse salt,
Liquid smoke - 1 tbsp. the spoon
Seasonings - according to your imagination
Spun ... five times. It turned out awesome!
Yutan
: red: Hairpin, and then what did you do with bacon? Pickled ... and then? Was it welded on or left to salt cold? I ask, because I also have a piece of bacon with streaks of meat, and I can't think of what to do with it. : - \ Thanks in advance for your answer.
Hairpin
Then they threw it into the freezer, and then ...
1. We also set it up with raw potatoes (finely chopped) in a slow cooker on the Pilaf mode. And then for baking. Half an hour later she was peeling potatoes for an encore;
2. Made beans in Byzantine style. And its the same bottom layer. The beans did not boil a bit, but ... it was saved that they cooked for 4.5 hours. They didn't do it for an encore.
3. Everything. Sal is gone. And there was a piece of about 30cm x 10cm x 5cm.

Now I plan it in all dishes such as pilaf, potatoes, buckwheat, etc.
I advise you to try first with potatoes. It turns out ... rustic or something. And the fat becomes soft, even if you eat it with your lips. I think a brilliant replacement for loins, etc.
Boo Boo
Yesterday husband marinated chicken legs - seasoning, salt, fried onions. Delicious.
Today I have wings - seasoning, salt, ketchup. Delicious too.
Well, here's another piece.
Household marinators
Rezlina
Quote: BooBoo


Well, here's another piece.

Was it pickled for stewing?
Boo Boo
Quote: Rezlina

Was it pickled for stewing?
no, we have it so if with potatoes and wings.
Hairpin
I got around to comparing what I was translating with Boobu's version. Just out of curiosity. I sit puffed up like a peacock ...
I will not retell minor errors / misprints. In general, at first I took a pen and began to compare, noting inconsistencies. My hand got tired and I gave up.
1. In a number of recipes, pounds are translated as kg. As a result, if, for example, in the English version there is 1-1.5 pounds of meat (approximately 450 - 680 grams), then in translation - 1-1.5 kg. And in one recipe, 4-5 pounds of meat (1.8 - 2.25 kg) is translated as 3-4 kg.
2. In some recipes, the total weight (more often fish) is indicated very strangely - 170 grams, 200 grams ... More often, it was the number of pieces of 170 or 200 grams.
3. A clove of garlic and a head of garlic are different things. 6 heads of garlic for 1 kg of meat ...
4. But I don’t mind the fact that instead of hot peppers, and olive oil instead of olives, I don’t mind ... Against the background of failures with the weight of the ingredients.
5. In some recipes, the actual ingredients are not mentioned. There is no can of cherry in the Capri salad. Whether it is significant or not, I don't know. Etc.

In general, I wrote this to the fact that before the experiments, take the English original, and just look at the pounds there or kg, and count the lines with the list of ingredients. The recipes are good, interesting!

mish
Quote: Hairpin

And I can't suck the air ... I turn the valve this way and that ... It is sucked off, but then the valve siphon and the lid opens!
And I have the same trouble! Recently I received my marinator by mail and the valve also poison the air. I'm terribly upset! I am trying to cope with the situation - both wet and hold the valve in hot water, but there is no use.
Hairpin
1. Don't panic.
2. My husband abandoned this valve a long time ago (although I have suspicions that he finished it off) and pumps it out with a vacuum cleaner. A vacuum cleaner is obtained in half a breath. And to death.
3. I don't like the idea of ​​a vacuum cleaner (it's lazy to carry). I am thinking of buying vacuum containers and a mini vacuum cleaner for them. The issue price is 160 rubles. The main thing is that the connections match.I haven’t bought it yet, because my husband doesn’t let him near the marinator.
Boo Boo
Hairpin gave you the link correctly. The recipe was originally like this.
Put all the ingredients in a deep frying pan, close the lid and put on medium heat. After boiling, reduce the heat and cook for 5 minutes. Cool, transfer to a jar and refrigerate for 4 hours. Ingredients: 500g mushrooms, 5.7ml 70% vinegar, 1/3 cup water, 1/4 cup sunflower oil, 1 teaspoon salt, 2/3 teaspoon sugar, 3 cloves of garlic, black peppercorns, dill, 5 bay leaves
I did it a little differently:
Mushrooms from 500g to 1kg, tasted with fresh and frozen mushrooms, delicious with any.
Vinegar 9% 50 ml
Water 20 ml
Sunflower oil 40 ml
Salt 1.5 tsp
Sugar 1.5 tsp
Garlic 3 cloves
Peppercorns
Dill, fresh or dried
5 bay leaves
Put everything in a deep frying pan or microwave, boil for 5 minutes, let cool (it’s not cool for me yet, the marinator does not close) and in the marinator for 18 minutes.
mish
Quote: Hairpin

I am thinking of buying vacuum containers and a mini vacuum cleaner for them. The issue price is 160 rubles. The main thing is that the connections match.
Do you happen to have photos or references to these containers and a vacuum cleaner? I hear about a mini-vacuum cleaner for the first time, it immediately appears to be an automobile one.
Hairpin
mish
That pump fit perfectly to the marinator. The husband stopped carrying the vacuum cleaner. Dafi firm (maybe others will work too, but I only checked this one). The issue price is 160 rubles.
Boo Boo
My lid did not stick in any way, it turned out that the remnants of the marinade from the mushrooms got under the sealing gum (not to be confused with the valve). I had to pick out the gum and rinse everything.
Hairpinwhere did you buy the pump?
Leska
Many thanks to Tillotama! The marinator was tested on pork, the second time on chicken breasts. The result is (according to the eaters) gorgeous chops. Before pumping, I pulled out the valve, put it in a strainer and doused it with boiling water in order to sterilize, and the gum on the pump was moved down by the fry and there were absolutely no problems with pumping air !!! But I ran the meat three times, the device was too tender with the meat.
Boo Boo
Quote: marlanca

Hairpin Good evening!!! Yesterday I bought a marinator from Tillotama, and still the same problem with the pump, I pump and pump everything in vain, I have a German Cobald vacuum cleaner, unfortunately it does not fit the connector to the container of the marinator, and thus, like Winnie the Pooh, it seems like he I have it, but at the same time I don't have it ..... ......... please tell me, Koptevskaya, 16- is this a specialized tableware store, or in which department can you buy a DAFI pump? ... ..
Wash all parts with hot water with something like Fairy, dry well and try again. I now remove the cap under the valve every time and take out the gasket that runs along the edge of the cap. There are no problems now.
Boo Boo
Yes, it's expensive. I bought it for 1000r, it would have been more expensive 100 times, I would have thought it, because there are few reviews and in general I am satisfied. I use it constantly. Contact Tillotama, she sends to other cities.
Hairpin
The thought came to my mind that not everyone has an airfryer and decided to copy it from the Airfryer into this thread.

Quote: Hairpin


Chicken / chicken oriental
- 4-6 fillets chicken / chicken breasts 4 ounce turkeys (113.4 grams) each (1 ounce - 28.35 grams). That is, the total chicken should be 450-680 grams;
- ¼ cups (probably, in our opinion, a glass) soy sauce
- juice of one lime a couple of pinches of citric acid (I think you can replace it with half a lemon)
- 1 tbsp. l. raw dried ginger (probably can be replaced with dry, but in smaller proportions)
- ¼ cups sesame peanut butter
- salt and pepper to taste
Place all ingredients in a bowl. Click Start. After nine minutes, remove the chicken from the bowl.

1. Marinated in a marinator
2. Left in the refrigerator overnight in a vacuum container
3. Wrapped in foil
4.Into the airfryer at 250 degrees for 30 minutes on each side

iritka
Quote: BooBoo

Here is the cabbage from the marinator. Made according to Elena Bo's recipe.
And where, where is the recipe itself? I read all the pages of the topic, did not find it, apparently blind. Marinator should be brought from day to day (thanks to Tillotama), I want pickled cabbage!
iritka
Tillotama, you have a very attractive pickled cabbage recipe in your LJ. How much to put in the brine, it says, and for how much cabbage with carrots? Oh yes, and one more thing: how much sugar and salt? Oh, how I want to make cabbage!
Boo Boo
Quote: iritka

And where, where is the recipe itself? I read all the pages of the topic, did not find it, apparently blind. Marinator should be brought from day to day (thanks to Tillotama), I want pickled cabbage!
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3369.0
Tillotama
Quote: iritka

Tillotama, you have a very attractive pickled cabbage recipe in your LJ. How much to put in the brine, it says, and for how much cabbage with carrots? Oh yes, and one more thing: how much sugar and salt? Oh, how I want to make cabbage!

medium cabbage, a couple of carrots. I make a glass of water, a third of a glass of oil, a spoonful of salt, two tablespoons of sugar, a third of a glass of vinegar or less, it tastes. lavrushka pepper, garlic can.
in general, as I understand it, there can be as many variations as you like, just customize it to your taste.
Ellka
On the eve of the kebab season and just for lovers of onions, but who is stopped by the smell that remains after eating.
Red pickled onions
2-3 red onions (depends on size)
2 tbsp. l apple cider vinegar
1 sl. spoon of water
1/2 tbsp. tablespoons of sugar
1/2 tsp salt,
ground pepper to taste.
Cut the onion into thin rings or half rings. Put everything in a marinator.
Remove the tenderizing insert from the marinator and for 1 cycle. Then put everything in a jar or container and in the refrigerator ... for 30-40 minutes.
I warn you right away, put it on the table - when the shish kebab is ready, I hurried, tried it .... and the shish kebab was eaten with a standard set of vegetables .. the onion ran out. They told me to do more next time.
Tasty and simple with boiled potatoes, herring, salads, venegretes.
And most importantly, no onion smell remains.
Before the marinator, I also pickled onions for salads, but it did not work out like that.
Try it, you won't regret it.
Hairpin
I pickled simple onions. Five cycles. In short, the onions must be taken maaaaaaahonkie, otherwise they are not pickled!
And then you can still hold it in the microwave. It turns out also interesting.
iritka
Tillotama, thanks!
I will experiment and adjust to my taste when I get used to the unit a little, and at first strictly according to the recipe. There have already been asked, but I repeat: do you first need to boil the marinade and immediately pour it into the marinator? Isn't it harmful to him?
Katyushka
Today I made cabbage according to Elena Bo's recipe (link on the previous page answer 164), but I had less cabbage and it seems to me that there is a lot of vinegar, but this is all regulated in a practical way, in short, it is incredibly tasty, while I was washing the dishes, I applied everything to the bowl
The marinade was poured directly from the stove - as soon as it boiled - the cabbage is crispy and very, very tasty, so do not be afraid
Boo Boo
We have pork for lunch today. By tradition, I put her in the marinator, well, and there for her what was found. Salt, pepper, lemon, garlic, dill. It turned out tasty.
Hairpin
Quote: Hairpin link = topic = 2805.msg86544 # m sg86544 date = 1236079135

Fried vegetables

Use your favorite fresh vegetables like zucchini, eggplant, mushrooms, peppers, and boiled corn on the cob. Use corn kernels and small vegetables like whole mushrooms. Cut large vegetables into small pieces.

- 2 lbs (1.1 kg) fresh vegetables, cooked as above
- ¼ cups of wine vinegar
- 2 tablespoons of balsamic vinegar
- 1/4 cup Extra Virgin Olive Oil
- juice of two lemons
- 8 leaves of chopped fresh parsley
- 3-4 leaves of chopped fresh oregano
- salt and freshly ground pepper (probably black) taste

Place all ingredients in a bowl. Click Start.After nine minutes, remove from the bowl and cook as desired (?).

Almost all of this was pickled. More precisely, zucchini + eggplants + bell peppers. And then I don't know what to do. There are three options for the development of events:

1. Leave everything like that;
2. In foil and in the oven;
3. In a slow cooker for two hours.

What should I do with these vegetables? !!!
obgorka_gu
Quote: Hairpin

Almost all of this was pickled. More precisely, zucchini + eggplants + bell peppers. And then I don't know what to do. There are three options for the development of events:

1. Leave everything like that;
2. In foil and in the oven;
3. In a slow cooker for two hours.

What should I do with these vegetables? !!!

The second option seems to me the most appetizing, you can also add chicken breast to the heap!
Hairpin
Anastasia wrote that she was alarmed by such a large amount of vegetable oil. I think there is enough oil, but vinegar ... It seems too much. I took 6%. Maybe they were guided in recipes by 3% ...
Hairpin
Fugasca!

Just yesterday I published this advice in another topic. Take a simple vacuum container (preferably tall and narrow), add it as per recipe or as desired. You go to watch TV with the container. In the process, rotate the container around an axis that is horizontal. Do not rush to twist. Nine minutes. That's the whole marinator. Another question is that one cycle is not enough, but ... there is a husband ... football ... news ... Doesn't your husband want to save the family budget? !!!
Hairpin
cheerful
If the profile had a geographic location, it would be easier ...

Monitor vacuum containers here:
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1687.0

This means that there are bad, there are good. The good and the bad ones differ in that during the twisting process, the lids and all the contents of the bad ones can open ... well, I see.

I have Duffy containers. The whole set. I vacuumed the chicken, put it in the refrigerator, on the fourth day there was nothing to pull up. They are probably not the best, but I'm happy.
But the pictures are only big and small. A couple of weeks ago I also bought a medium one. It is narrow and tall. Approximately 2-3 small ones stacked on top of each other. But I did not find a photo on the Internet.

But it is ... five times smaller than the container of the marinator. So for a large family ... Hardly. But for mine, just right. That is, I marinate in the marinator as much as it will fit in this container.

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