Vei
Mirabel, Vikulya, thank you!
Impermanence
Hello! If you cook in the oven at what degrees? 180? And in the sleeve it will not turn out more boiled than fried?
Slavutich
Quote: Impermanence

Hello! If you cook in the oven at what degrees? 180? And in the sleeve it will not turn out more boiled than fried?
Good day everyone. Came across this recipe. I also want to ask - what are the recommendations for the oven? And I'll get a little more insolent ... Here, most of them have fancy MVs. I am the owner of an ordinary Redmond RMC-90, hence the request - for cooking in the sleeve, what program and temperature would you recommend? Thanks in advance! Respectfully yours, Yaroslav.
Ekaterina2
Very good recipe, I recommend it!
I did everything according to the recipe, except for one thing - I did not have a bay leaf ...
Delicious meat. Made in Elik, baked goods. At first 40 minutes, then like turned over and another 20.
Antonovka
Ekaterina2,
What was the weight of the meat? And with the lid closed or not? I just haven't used the Baking mode in the Element yet))
Ekaterina2
Antonovka, I had 2 pieces of 900 grams each. I made one just salt-sugar-pepper-dry garlic-regular garlic, the second piece was the same mixture plus dry ground tomatoes and paprika.
Were in different packages. With the lid closed. I made holes in the bags, there was then juice at the bottom. I drained it, it was painfully fat from the neck. She left the meat to cool and ripen for 4 hours. And then it quickly ended ..... my husband really liked it. I will repeat, but with ham it will be cheaper, albeit drier. The neck is so delicate ...

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