V-tina
Quote: Irsha
and I do this with frozen minced meat - minced meat inside the dough in a lump
ahh, got it
Irgata
To thicken the minced meat for filling pancakes, you need to add a little flour to it when frying.
I think that this way you can thicken minced meat from raw and boiled meat.
Mushroom minced meat also loves to crumble - flour will not interfere with it.

dopleta
I didn't think that I could surprise someone with my advice, but it turned out that not everyone knows this method (if I've already written about it here, tell me, I'll delete it): if you need oppression into a container with a narrow neck like a three-liter can, I insert a plastic package (if thin - then two, one in the other) and pour water into this package - oppression is ready!
nila
Larissahow elementary and simple! This is what it means - live and learn!
And when the oppression needs to be removed, do you remove the water along with the bag, or do you drain the water first?
mish
Larissa, did not understand at all how it is. I tried to imagine, but what was presented, for some reason tried to get out of the can. Is there absolutely by chance at least one photo? And then I was worn out, taking out and shoving the lid instead of oppression - I want to understand how easy-hard, tight-loose it will turn out in your way. If it's easy and reliable - it's just a godsend!
Irgata
Quote: mish
I tried to imagine, but what was presented, for some reason, tried to get out of the can
For such water pressure you need to leave enough empty space in the jar - fill the jar well, at least 3-4 cm below the hangers, so that there is where * water to pour * and so that the weight of the water poured into the package is sufficient.
Yes, Larissa?

Larissa, and I mean this water seal I read a long time ago: there was advice in the magazine -
It is used if it is necessary to prevent the flow of air to the product. The bag of water is very tight to the surface
dopleta
Quote: mish
Is there absolutely by chance at least one photo?
Please, here, I took a picture of the already eaten cabbage. True, I had to take out the "oppression" (nila, this is done easily, just pulled out of the jar) and replaced for clarity with a colored one - I put the store red inside the food transparent, inserted them into the jar over the cabbage and poured water. It is not necessary to pour in with a strong stream so that the load does not boil inward, but is distributed over the surface. Then the package is twisted in a spiral (as we fix the inflatable ball) and with the turned-out edges is fixed on the neck, being a ready-made lid:
Little culinary tricks and secrets Little culinary tricks and secrets
Yuliya K
Quote: mish
And then I got tired, taking out and shoving the lid instead of oppression
Instead of a lid, you can cut an oval out of a transparent plastic bottle instead of a lid - it fits perfectly into the jar by a spur, presses the contents, preventing it from floating up and can be easily removed.
mish
Larissa, thanks for the photos - now everything is clear. The husband also looked and said that the idea is irreplaceable when it is impossible to fill the jar to the brim and it remains half empty - this is where the bag will save, since the lid will definitely not help.
dopleta
Yes, such oppression is needed in the case when it is necessary to prevent the floating of products, and not for dense compaction. For pickles: mushrooms, cabbage, fish, etc.
zvezda
Larisochka!! Thank you for such super advice !!! : a-kiss: I am constantly suffering with this problem (load)
I adore you!! You are our well!!!!!!
Seven-year plan
Girls, but I want to share a new way of shredding cabbage ...
I bought a new book by Oksana Putan here - and I read this method from her.
I always shred cabbage with my hands (well, I like it so ...)
As usual, I cut the swing into four parts and twisted it, chopped it depending on the location of the leaves ...
And she seems to be all simple, but after all with my mind I did not reach ...
Although maybe many do so? ...
In short ...
We cut off the top of the head first (there are the thinnest leaves and go well for a salad), and chop it thinly ... putting it on the table with a cut - there are all the leaves in one direction ...
And then we cut off the stump, like the top of the head, only from the side (four pieces are obtained) and put each piece again with a cut on the table and shred ...
So it turned out to be convenient !!!
Otherwise, the leaves always fall apart ...
I don’t know ... did I understand it ...

Here ... and here I will insert ...

Little culinary tricks and secrets
Katko
Seven-year plan, cool, I didn’t think of this either ... well, when I chopped the cabbage with a cutter) in Doberner's times)
Seven-year plan
And yet here is such a public catering counter (I also read it) - so that the vermicelli does not swell in the soup into porridge, it is fried a little in a dry frying pan ... then they put it in the soup, bring to a boil, stir and immediately remove from the stove ...
I've never heard of such a method ... live, learn ...
Katko
Svetlana, that's right)
Seven-year plan
Kate! Here I am too! ... but I thought that I was so smart ...
And then it's elementary !!!
What's the first thing, what's the second ...
Katko
I will share: look for something in the freezer chest, while you shift it - the paws will freeze ... I tried it with drenched gloves - it is convenient !! and do not freeze and do not slip)
bought in FixPrice
Sasha55
There was always brown-spotted noodles in the milk soup in the cafeteria, and I pushed this aside. It turns out she was fried.
Katko
Quote: Seven-year
I thought I was so smart ...
the collective mind is smarter
Mandraik Ludmila
Quote: Seven-year
I want to share a new way of shredding cabbage ...
Seven-year plan, I didn’t think of the same thing myself, but everything turned out to be so simple, I’m going to cut it like that now! Thank you, I love cabbage, I have to chop often and a lot
Asya Klyachina
And I remembered about this vermicelli fried until brown. When I was 9 years old, it was just a quirk, like a fad. Vermicelli was crumbled into a hot frying pan, fried until nut-colored, poured with boiling water and boiled until the water evaporated, butter and a boiled egg were added with a cube.
Seven-year plan
Mandraik Ludmila, I was so pleased when I read it !!!!!
And hurry up to run here - to share with everyone !!!
It turned out to be so simple and convenient !!!
Svetta
Quote: Seven-year
I don’t know ... did I understand it ...
And I didn't understand Shoto ...
Seven-year plan
Asya Klyachina, but now I also remembered this vermicelli! ...
But I didn't even know that they were frying it, so that it would not creep !!!




svetta!!!
I went to draw !!!!




As an artist to an artist! ...

Little culinary tricks and secrets
Kira_Sun
Seven-year plan, Sveta, what kind of book is this? Can I have a title?
Seven-year plan
Irina, now I'll take a picture!

Little culinary tricks and secrets
Svetta
Seven-year plan, Light, thank you, I understand. I'll try on occasion.
Kira_Sun
Sveta, thank you, I went to the maze to look for I love cookbooks)
Seven-year plan
Irina, I bought in the Labyrinth ...
Admin

Girls, for those who want to master the basics of cooking, I offer this book "Usov, Usova: Basics of Culinary Arts. The art of making appetizers and main courses"More: 🔗

Little culinary tricks and secrets

The book, written by Vladimir Vasilievich Usov, gives just the basics, school, knowledge. He taught food science at culinary universities for many years, and he probably knows everything about it. The amount of information is huge, so in this book the author only shares Appetizers and Main courses. Stories, tips, observations, recommendations and, of course, a huge number of recipes ...

And New Year's discount is good now on books
celfh
Quote: Seven-year
What's the first thing, what's the second ...
Sveta, yes, Oksana has a lot of chips. Almost all recipes have something. I like quick noodles, it helps a lot.

The dough is made quite simply. Beat 2 eggs with a fork with salt
Add a cup of flour, stir. Pour 1 tablespoon of vegetable oil there.
Knead the dough, form a bun
Then put the bun into a bag. Leave on the table for 30-40 minutes.
And then form a sausage
And cut it into 6-8 pieces
Roll each piece into a thin cake, but if it doesn't work out smoothly, don't be discouraged, the noodles will still work
Dry each cake in a pan. To do this, you need to heat a pan with a thick bottom (I have a cast iron). Do not lubricate with anything. Put the cake into the pan, wait 10 seconds, then turn the cake over and keep in the pan for another 10 seconds. Fold the fried tortillas in a stack.
Cut lengthwise into three pieces
Cut each piece into noodles
The noodles are ready



And grease the pan for frying pancakes with a paper napkin, a very thin and even layer is obtained

You can't remember everything at once, but she shares her knowledge and skills very generously. Her recipes are alive, for normal people
Ledka
Seven-year plan, Sveta, thank you for your review of the book. I love author's cookbooks. And she also has a blog 🔗
Admin
Quote: celfh
And grease the pan for frying pancakes with a paper napkin

I somehow came to this myself, when I was in a hurry and I was too lazy to get the brush
But, I don't like it so much, then my fingers are constantly in oil and get in the way. Even though on top of it, put a bag on your hand and then take an oil napkin. But then you constantly need to put on and take off the package is also not an option.
It's easier to pour oil and thinly smear the pan with a brush - which is what I do
V-tina
Girls, I don’t smear a frying pan under pancakes at all, I just add a little vegetable oil to the dough and I don’t need to grease or smear anything
Yuliya K
Quote: V-tina
Girls, I don’t smear a frying pan under pancakes, I just add a little vegetable oil to the dough and I don’t need to grease or smear anything
Tina, +1
And I like it better!
Elena Bo
I lubricate with a silicone brush, which I dip in a special jar of vegetable oil. So I like the drawing on the pancake more and the surface of the pancake itself is softer.
Seven-year plan
Tatyana, celfh, Yes!
There are so many interesting things !!!
I have almost all of her books! (well, sooooo I love books !!!!)
So easy to read !!!
And I paid for this last one, which I just showed, for the evening !!! I couldn't tear myself away !!!
She seems to be quite simple, with the basics of cooking ... but there she describes her life too!

Svetlana, Ledka, I looked through the culinary blog too!
There are all the recipes from her books ... you can ask questions if something is not clear! ...




Quote: Elena Bo
So I like the drawing on the pancake more and the surface of the pancake itself is softer.

Exactly!
Only I, in the old fashioned way, with a piece of bacon on a fork ...
Svetlenki
Quote: Elena Bo
I lubricate with a silicone brush, which I dip in a special jar of vegetable oil. So I like the drawing on the pancake more and the surface of the pancake itself is softer.

And I came to this, pancakes are super lacy
marinastom
My mother used to prick a piece of bacon on a fork and grease a frying pan before each pancake. That was tasty...
And now everyone is up in arms against the fat ...
ABOUT! And Sveta is about the same! ..
Seven-year plan
Marina! And we adore lard !!!!! The whole family!
Therefore, there is always in the freezer and no one minds! ... but how convenient !!!
The main thing is not to cut a small piece! ...
kirch
Quote: Seven-year
well sooooo I love books
I also love to read cookbooks.
julia_bb
Quote: Seven-year
And then we cut the stump, like the top of the head, only from the side (four pieces are obtained) and put each piece again with a cut on the table and shred ...
Svetik, it is not clear, can we paint on more?
filirina
You can do it even easier.
Cut the cabbage along the equator. The flat side (cut) onto the board. You shred the top, all the leaves hold by themselves perfectly, and the bottom, too, with a cut on the board and shred the stump without cutting out anything. According to the result, if everything is popped, there remains a stump for discarding, or if everything is not needed, then a stump remains with a part of the leaves that stick to it and do not crumble.
kirch
Quote: julia_bb
And then we cut the stump, like the top of the head, only from the side (four pieces are obtained) and put each piece again with a cut on the table and shred ...
Svetik, it's unclear, can we paint on more?
I didn't understand here either
kykysik1107
Quote: kirch

I didn't understand here either
Why is it not clear? We cut off the roof of the cabbage, turn it upside down, then cut off the sides so that the stump remains intact (in length), then we chop each cut off side.
kirch
I always cut off the lid and I understood that. But it is not clear with the stump. It is cut out in the figure. Then the cabbage will not decay?
dopleta
It is not cut out, Luda. The head of cabbage is placed on the table with a cut plane, and the cabbage is cut from four sides of the stump from top to bottom. I do that too.
Farida
Quote: marinastom
And now everyone is up in arms against the fat ...
Lard, butter, eggs have long been rehabilitated.
kirch
I didn't put it right, Laris. That is, cabbage remains without a stump, it is as if cut off and remains without a stump. I'm actually chic cabbage leaves up. I get so thinner and the thickness of the sheets is visible
Crown
Quote: Farida
Lard, butter, eggs have long been rehabilitated.
As well as coffee with tea, though green.

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