Meat according to the recipe of the beginning of the last century

Hello Gashenka!
Yesterday I just read carefully this recipe of yours, the comments to it, but today I quite spontaneously bought a pork tenderloin, brought it home with the thought of making it so simple and tasty, and remembered your recipe.
I put in my Korean cuckoo, I'm waiting for Korean tunes, there is a hunt
I will report back soon!

I'm waiting with a piece, Lizaveta!

Vkusnaaaaa Gashenka, thanks!
I cooked on Multipovar 120C for 35 minutes, did not add salt, did not add water.


At the end of the program, I still started the Fry for 10 minutes, it took 5-7 minutes. Take my treat!

Sure sure!!! I accept !!! What a measkoo !!! Well done, Lizonka!

Now I think that 20 minutes on the Multipovar would be enough for cutting (this is already taking into account the set and release of pressure, and then 5-7 minutes on the Fry. Otherwise it is difficult to cut, it is too boiled and breaks down into fibers. But the taste and smell so creamy!

Well, of course, different types of meat need their own cooking time. Now it will be easier for you to navigate!

[Gasha]

Gasha, but such meat can only be made in a pressure cooker? I don't have her
Can it work in a multicooker? I have both longing and extinguishing.

Galyun, and in a slow cooker, and on the stove. Here Gopher cooked in a multicooker

Well, fine! And then the meat in the refrigerator was waiting for me. I went to sculpt!

Oh! Gasha !? How beautiful you are today, I did not recognize you!
I came to you greetings with a report. The meat is piled. The meat was so-so, with a living room in the middle, but ... ... the result was very pleasing. An excellent fragrant thing turned out, and the vein turned into jelly.
Here

Oh, what a beauty! Your story about the transformation of the vein into jelly recalled the origin of this recipe. After all, this recipe was invented in order to make g ... candy. That is, not from the best piece of meat, but from any piece to get a super-dish! Clever girl! Sit down, five!

[Gasha]

Oh, and I did this miracle !!!! Super! Thank you, Gasha, huge! It's very simple, very tasty and a very long time to swallow saliva until you wait for it from the multicooker, now the question about the pressure cooker has not just become an edge, but I can directly feel how it is pressing. in the shape of an octopus and fell apart there, however, into such tasty pieces, and I thought of tying it when I got it. I will definitely do more, because there is little easier and tastier that you can think of

In! True truth! I subscribe to every word! And thanks for such a wonderful review!

In! True truth! I subscribe to every word! And thanks for such a wonderful review!

From a clean heart and a contented stomach!

Aha! My family also thanks me on behalf of happy stomachs!

Thanks for the recipe quickly and simply and of course delicious, I had beef, no photo, unfortunately I really wanted to eat. : pardon: Next time with a photo report.

Yes, nicho-nicho ... I'll wait! To your health!

[Gasha]

How delicious it is !!!
Gasha, expensive!!! I wanted to wait until tomorrow to report on the sauce, but I was just bursting with pride and satiety ...
I have bookmarked this recipe for a long time, because it attracted with its simplicity. And yesterday I bought meat especially for him! Pork. To finally do something. She did it in her cartoon, on extinguishing. 3 hours as recommended. Water lila 1 m / st. Delicious!!! The smell is really breathtaking! But we didn't gobble up all of them.I put it in the refrigerator (hid it! Cruelly so !!! but not all the same 1.5 kg right away !!!) to try it cold. And I also left the sauce for tomorrow, so that to stew potatoes in it tomorrow. I can even imagine how delicious it will be!
No photo, sorry ...

Irish, I love you ... Did I tell you? Only tomorrow, with a fairy tale ... Not a filon!

Irish, I love you ... Did I tell you?

But what about !!! Of course she did! Mutually!!!

Only tomorrow, with a fairy tale ... Not a filon!

Chet is not composed ...
So I hit my seat from work. Dochura was punished in the morning to peel the potatoes before my arrival, which was done. I scolded her in the "syrup" that I stayed in the cartoon yesterday, turned it on for Stewing and left. And then I took out the hidden kusmanchik from the refrigerator. Gasha !!!!!! This is NOTHING !!! I began to cut it off in small pieces. My husband was purring like a cat (and I'm with him!) So I had to urgently clean it back! (Otherwise everything would gobbled up gobbled up in one sitting!) Indeed, yesterday there was one taste, today is completely different! : girl_claping: I still took a picture of you, modestly like this: 🔗

I even made a "still life" with potatoes and cucumbers: 🔗
I sit that way and dream (savoring another bite): Shouldn't I buy more? And make such a delicious meal !!! So it would be a different kind of meat, but the veal bites in the store, and they themselves do not mumble or grunt in the yard ... No! Honestly, this recipe has been in the bookmarks for so long, and now, having tasted such a dummy, I want it again !!!
(and if I buy SLE - and I'll buy it! - then all the more it is necessary to repeat it !!!)
Gashun -

You are my storyteller! I read, smile, and my soul brightens! Thank you, Irishka!

And potatoes in gravy with meat on the second day, it really is something !!! No matter how much I cook, I am still amazed ... Well, why such deliciousness, after all, the ingredients are all the most ordinary, and there was no dancing during cooking ... but come on ...

And now my story (nook Irishka move over)

And so .. my mother-in-law (dear, beloved) brought me kusman of meat, beef, such a hefty frozen piece, well, it took a long time, and then it lay in the freezer, and now ... I defrost it, anticipating sho in advance - oooooo wait, I'll kick it

Thawed it .. and there all the kusman is cut into small pieces a la beef stroganoff, the mother-in-law wanted it best, so that I would not spend precious time, she cut everything myself .. I’m such a thing, well, think about it .. mnyaso zhezh .. what's the difference, yes and my husband strictly said - to cook this way! Divided by 2 times to stretch the pleasure.

I put the oil in, did not pour water this time, mixed everything with salt-herbs-sprinkles, in Panasik-Zaya for 2 hours for extinguishing ... mamadaragai, the smell stood and the meat turned out, well, just what you need, nothing broke up into fibers otherwise I was worried, the pieces are small) and soft, and even more delicious

The husband is happy, and Tiny is ours again, having been devoured

Here is the little that remains

Wow!!! Great! I didn't know that you can cook cut meat like that!

Suslenka, thanks! And for the experiment, and for the fairy tale!

nuok Irishka move over ...

Tanya, no question! Let's sit together boom on the bench, chat with our legs and tell Gachet's tales! About how delicious the meat is, how easy it is to cook it, and even in different ways! (and Gasha is like that)

Yes, yes, yes to this recipe !!! Gasha, thanks for sharing with us. I put it in the oven on a super small fire and went for a walk. When they arrived, everything was ready and saliva did not have to swallow from such aromas. Tasty on the first day, we'll try it tomorrow.
Everything ingenious is simple and tasty, thank you. Now I have your next recipe with McFinas according to the "unsinkable" recipe

To your health, Irisha!

Thanks for the recipe !!! I put the meat directly from the freezer, some herbs, butter and two or three tablespoons of water. Mode extinguishing and FOCUS-POKUS, tra-ra-ra-ra --- no words, only chomping sounds remain ...

[Tasima65]

Tasima65, Yes Yes Yes! Chomping sounds in silence - that's about him !!!

Just cooked it together with a little baby - really delicious. Thanks Gash.
But, having cooked, I just now drew attention to very important words: "The meaning of the whole action is this - first, the meat is stewed for a long time in water vapor, and then, when the water boils away, it is fried a little, or rather yarn in butter. So during the cooking process you need to focus on the sound and smell, as soon as you hear the sound of frying and the smell of fried meat goes - it means a little more and it's time to open. "
So, that is, the meat should still be fried, but I just have stew. It is clear that there was a lot of water, although not much at all. You cannot open the MB in the process to assess whether the water has boiled away. The change in sound and smell is also poorly defined in SW. And how to get out of this situation? Pour very little water, so just a couple of millimeters?
I understand that everything is delicious anyway, but I would like to achieve the ideal.

PS And a question for everyone. who cooks directly from frozen meat. How do you salt the future dish? Are you rubbing a piece of ice cream with salt?

Ildar, it is clear that neither in the multicooker nor in the pressure cooker there will be no effect of small frying, unfortunately. If interested, you can cook exactly according to the recipe in a cauldron or duck

No, "you can't take a lie." Theoretically, of course, after cooking, you can drain the infusion, separate the water fraction, the oil fraction back into the bowl and the "frying" mode - but too confused. It will be necessary to try to add water to a minimum. Or maybe, indeed, after cooking, immediately just turn on the frying mode for a few minutes (without pulling out anything)

Good luck! Share your experiment results later

And I thank you for the recipe. I did it in a pressure cooker, in an oven, and in a slow cooker.
The addition of butter is ingenious. For some reason, the taste improves so much, although there is no oil aftertaste. And yet, I never add water, the juice stands out decently. Most of all I like the slow one, in the morning I threw it, in the evening a piece of meat that exudes an indescribable smell is ready. And not even pale on top.
We have this meat for a snack, and is the main course. I do turkey, pork, and beef that way.

Thanks for the good review! I also don't add water, as I tried it for the first time with water, so I didn't pour it anymore, and the meat is not light on top, everything is correct

And in my opinion, did someone make this recipe at Shteba?

And in my opinion, did someone make this recipe at Shteba?

This recipe has already been made everywhere.

And in Shteba on "meat" 0.7 and how long?

And in Shteba on "meat" 0.7 and how long?

I set it for 30 and 40 minutes depending on the amount of meat and the size of the pieces.

[Lerele]

Most of all I like it in the slow, I threw it in the morning, and in the evening it exudes an indescribable smell a piece of meat is ready. And not even pale on top.

Lerele
and on what mode do you do - High or Low?

[Lerele]

Lerele
and on what mode do you do - High or Low?

Hi. Sometimes I switch to Lowe later, but more often not. And in time depends on meat, pork 3-4 hours, beef longer.
But the recipe is very good, thanks to Gasha !!!

[Lerele]

Lerele, and in a pressure cooker did Mulinex? Or has she already "rested in the Bose"?

She's gone, it's a pity, but the post office broke while sending it for repairs.
I did it for a long time in Brand 6050. Without water. The program includes meat. Then there was a lot of broth, Delicious, soft. But when I did it slowly, everything, now only in it, because the meat seems to be from the oven, even roasted.
Gachet

Girls, and someone tried to cook wild boar meat according to this recipe? Is it real or just spoil it?

[Natalie@]

Natalie@, real-real! According to this recipe, the toughest meat turns into a dumbass!

Yes, I have doubts not even because of the rigidity, but because of the specificity of the smell of wild meat

[Lamb from Shirvindt]

Natasha, combine two recipes - this and Lamb from Shirvindt

Thank you. I will study and apply.

And who tried it on margarine?

Ella, I beg you very much ... Don't even try !!!