Fermented tea made from leaves of garden and wild plants (master class)

But I enjoy cooking, especially feeding.

Friend ! Likewise, only I still like to drink (not only with my beer, champagne, cider and liqueur, but also with compote from my berries and fruits and, of course, with my tea). And I also like to feed and water so that I can simultaneously prevent and treat all kinds of different diseases. The children were even offended before: "Everyone is sick at home, but we are the only ones who go all the time!", Then they got used to it. There were times, except for mine, no one came, and they are staunch tin soldiers every day, I really felt sorry for them, I just left them at home.

[Linadoc]

Linadoc, Lina! I am quietly shocked by the amount and name of the food! How much energy you need to have to master all this! True, today I mastered the churros-maker ... well, he made me very happy today.

Lena, that's not all she can do! And this is the magic word "sous-vid"! It's hereditary!

[natushka]

natushka, Try the bread according to my recipe, it is worth the dough in the refrigerator for more than 4 days

... We will gradually master the leaven, the Russians take a long time to harness, but they go fast. This is a saying about me

: lol: Tonya, there are no Russians in the Volga region!
Lena-cat, what is your impression of the churros? Today I talked to my daughter about the princess, showed pictures, explained the difference between them (these are all hints that I would need, I hope she will understand).
Tonya, and bread in h. p. today I baked on your dough from the refrigerator, only he did not wander so long with me, about 4 hours, and then in x. etc., in general, as they advised me here, my husband actually always praises me, but today it is straightforward, sincerely, look, what a yummy it turned out, such a nostril!

Here, girls, I report on the souffle casserole and biscuit:

But I made the biscuit dough healthy: I replaced the water with whey, butter with sour cream, 1c flour in half with spelled. Soufflé casserole from your own cottage cheese and eggs with agar-agar and flour 1 grade, rose 6 cm perfectly, super souffle!

And this is the magic word "sous-vid"

Yes, I even went to the open spaces of the "tyrnet" to see what it is and what it is eaten with!
And the "biscuit with curd soufflé with strawberries"? I only have enough for the berry filling, and then I just feel like a hero!

Lena-cat, what is your impression of the churros?

Lena-cat, I'm sorry, it looks like I stuck your nickname! I don't like robots adapted for only one. I love mnogostanochnikov, for example, Princess. Here the law "pets are like owners" is probably at work.

Lena-cat, as an impression of a churros

Helen, I liked the device very much. Today I tried 2 recipes from the topic about him (simple sweet and cheese), then I decided to get rid of the remnants of the cheese (and it was too much) and made more cheese ... well, my final "thought" was from cottage cheese - here already sculpted a complete gag. Curd cheese turned out to be a cross between curd cakes and cookies. Everything was tried on my husband ... received approval for the acquisition.

Lina, is such a barrel and bottom like a mold? is this your princess uniform? Cool biscuit: rose: I also love to hang out in the biscuit theme!

Lina, that is, did you replace all the butter in this recipe with sour cream? In the same proportions? Well, I always try to add whey if my husband doesn't drink, but I haven't finished sour cream about it. I also made curd with curd, but soufflé ...this is vaasche mortality! How I love soufflé! Lena, you look at Lina's leavening bread, there is something, and indeed, a list of her recipes, I sometimes read like a fairy tale!
Lina, that's why I want a princess!

Lena-cat, I'm sorry, it looks like I glued your nickname

Well, to be honest - but I like it ... 1) there are so many flax in this house that you can get confused and 2) it is much warmer than Borisovna, which I am for many of my friends. So thanks!

I don't like robots adapted for only one

Well, the eldest Pryntseska is out of competition (and I have two of them), but I bought the little ones, in principle, up to a heap, and I also have a little granddaughter growing up and she already likes to help me cook when they come to us. And with these babies - all some kind of variety.

Lines sourdough bread

I have already looked through it several times ... for me this is a FEAT in the literal sense of the word, and I am not yet ready for this.

Linaaa, about "pets and owners" - are you saying that my youngest looks like a menu? Fidget, awl in ..., talkative, stubborn, hysterical? Is that all me? Actually, I thought better of myself!

[

only he didn't wander around for so long, about 4 hours, and then in x. n., [/ quot

Helen, if he ferments for 15 hours, and the oven in cotton will generally be delicious. Try it, you will like it.

Tonya persuaded! On my table is, for tomorrow, only dough, and not all the dough. I hope you are not offended by the Volga region? I'm from there myself.

Actually, I thought better of myself!

And you can't see yourself from the outside, but from the inside everything seems to be OK. So I, too, will look at pets (living and mechanical) and try to correct myself.

Lina, is such a barrel and bottom like a mold?

Oksan, this is just a pancake folded with a pinch. She baked without a mold, just on the cover.

Lena-Koshka, on our forum there are 2 whole sections about sous-vid, in the Steba theme, here is one.

[elena kadiewa]

elena kadiewa, Helen was not offended by me. The second name for bread is fermented, matured.

we have 2 sections on the forum about sous-vide

Thank you! Let's read-learn-cook-try!

And you can't see yourself from the outside, but from the inside everything seems to be OK

Now I got confused ... Especially looking at my kitchen assistants

In in, and I'm about the same. This girl knows how to support!

[Linadoc]

Linadoc, I do not understand, there is such a clear side on the third photo with a ruler, as from the form? Am I not catching up with something?

Oh, Lina, balm on the soul straight! About pets ... If you look at our dog, which is calm, not gnawing anything. sociable in moderation, very obedient, but with dignity, loves the owners of her friends and is suspicious of the courier service representatives, which means that we are all so white and fluffy ...

Here I will show a sous-vide photo from my gallery (the pork will be ready only tomorrow after cooling), completely clean, tasty, juicy and completely replaces sausage (although I still make ham, but sous-vide). Consistently: beef and turkey for slicing, chicken breast, carbonate sliced ​​beef, liver sausage, pork loin 2 photos, ham, boiled pork.

I didn't understand, there is such a clear side on the third photo with a ruler,

Oksan, I baked the souffle casserole in Shtebochka at 110 * 1h. Voila, I didn't even settle!

[Linadoc]

Linadoc, and how much agar and where to add? The casserole is so high. Is it from multi, with baking powder? What time questions. I fall off all the time.

it means that we are all so white and fluffy ...

Veronique, UNIFORM!

Here I will show you a sous-vid photo from my gallery

IMPRESSES !!!
ran to OZON ... I'm afraid my husband's psyche will not stand it! I need to give him a little break from my "Wishlist" ... well ... a week, well, a maximum of two will probably be enough for him!

Lina, hurray !!! And I also have plants at home that spike like in a greenhouse, I pick up the discarded ones at the entrance or donate, and they grow. Although I don't really like indoor plants ... I've long suspected that everyone around me was terribly lucky!

[Linadoc]

Linadoc, and how much agar and where to add? The casserole is so high. Is it from multi, with baking powder? What time questions. I fall off all the time.

Greetings! I answer consistently: from multi, with baking powder and soda (my freshest cottage cheese and whey), agar-agar 1 tsp. left in 1/2 mstk to swell for 15-20 minutes, my freshest eggs 3 pcs (whites separately, yolks separately), did not open for 30 minutes after the end of the program.

Linochka, have mercy! Well, I don't like sausage, but I would bite yours.
Veronica, and I come out long, black, playful and hysterical again ...
Although, I always say to mine, I'm an angel, the current wings for some reason do not grow ... lately it has been itching between the shoulder blades ... maybe, all the same, the wings are hatching?

I suspected for a long time that everyone around me was terribly lucky!

I also think so of myself! I have these plants - thickets, like in the tropics, everything grows! Everything rushes, everything works (TTT)!

I'm afraid that my husband's psyche will not stand it!

Len, Oksana and I (Loksa and Omela) do everything in an ordinary Steba DD2 pressure cooker, slow cooker, slow cooker, it has all the same functions and a huge bunch of others. Although I have a separate sous vide (won as a prize for the best recipe), I make large pieces of 2-3 kg at a time there.

and I come out long, black, playful and hysterical again ..

They are teasing here with princesses, sous-vid ... Eh ... Sous-vid I needlessly (I don't like sausages and all kinds of meat such as loin, boiled pork, ham and never liked it, even when it was all done without "toilet paper" and E -shek), but I dream of Princesse unrealizable. I went complex write a recipe ... I'll post it today. And soon Tonin's bread must be baked.

Not funny!!! You wake up an inferiority complex in my mind again!
Lyudochka, why should you be complex? you for one of our tea all your chest with medals, no, you need to hang orders!

You wake up an inferiority complex in my mind again!

Sorry, it's not me! These are the observations of psychologists .... I am not to blame .... specialty (one of ....) is .... I am just stating.

Lyudochka, why should you be complex? you for one of our tea all your chest with medals, no, you need to hang orders!

Yes, I really want a princess! Because I love all kinds of casseroles. And she is what they need for them. But I didn’t come up with the tea myself - I presented the folk experience ... so I already forgot that I was like the author of the recipe.

and again, your specialties are to blame!

Lyuda, don't forget, we're your reminders!

I read a little, we have so many events. The grandson was visiting on weekends, the son came sorted out his travel bags.

we do everything in a regular pressure cooker-slow cooker-slow cooker Steba DD2

I only have Panasonic ... old ones already ... I bought them as soon as they appeared. So it might be worth updating.

Tonya, my patience is over! I'll go for a walk with the dog, buy yeast and DELIVER YOUR BREAD ALSO! And then everyone has already tried, but I can't. And just the bread ends. I'll try the new rye flour at the same time.

Marina, PassaRi something has frozen sourdough. True, the patient is rather alive ...

True, the patient is not wildly caught, or is he disguised? maybe I put a little honey? And one more thing: did the strained hop broth need to be added to two glasses? I have a solid improvisation

[paramed1]

paramed1, Veronica first will have white bread, only then you can rye. Delicious white, so perforated.

Tonya, any bread is good for me! Rye with sourdough, I pulled it out of the withers to warm up, and I'll eat yours with holes myself.

Well, I took off the sour cream (I have 15% - dietary, but still worth a spoon). Here are the remnants of the previous call:

it is not sour, but sweet (memories from socialism - remember, they laid out a ladle from canisters, it did not drain, but fell in a piece). Even this 15%, but your own, can be cut with a knife, and it's worth it like that. Now I'll put the fermented baked milk. And my bread today in HP, on the old dough, is super.

Girls, you said so much that I have already lost the essence of the matter. I haven't put in the sourdough yet, I'm waiting for the hop recipe. I bake it on bakenzyme and I really like it. Less hassle and no need to feed.))) Here is yesterday's bread:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=412552.0

Ksyusha, Melchik, where did you get the bacterial enzyme ??? I’m sick for a long time

Lina, he is only sold by the Bread Mills. It is, however, expensive. (Has risen in price since the summer.

🔗

Took