Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

[Masha!]

Masha! Very appetizing pizza!

Rita!I really liked the idea!

Ritual, how cute, striped. It's good when everything is clean.

Oh, devulki, I also liked this method so much. I first tried it in Tristar, but it lacks frying. There is more cooking in steam, and in Klatron there is a quick, identical sealing both on top and below. Good, yes.

Added on Tuesday 11 Oct 2016 08:23 PM

And clean!

[Rituslya]

Rituslya, and then you do not stew them in sauce or what?

Carcass, but first fry a little until golden. My boiled cabbage is not eaten with leaves at all.

[irman]

irman, Irina potatoes class, I just want to eat a piece, I generally adore this duet of potatoes and fish

Masinen, Masha, the pizza turned out to be golden, I take notes while waiting for the clathroke.

Irina, the pizza from Klatronic is just valid! And the size just sat down and ate))

Mashul, what a pizza !!! It would be so straightforward!

Rituyla help yourself))

Masha! Very appetizing pizza!

Thank you!!

[Lera-7]

Lera-7, Svetlana what a rosy patty, beautiful

Added on Tuesday 11 Oct 2016 10:12 PM

Masinen, Masha, well, you, as always, are so yummy for the evening, beauty, what else can you say

and I baked cutlets in Princess

and washed rice was poured into the melted juice, it absorbed the juice and the mold is easier to wash

poured into Multiu, right now it will cook

Is your juice taken off? I have nothing left, they do not let any juice outside, they fry outside, but all the juiciness remains inside ...?, And you put cutlets in a cold or hot one? But you have two at once! Dishes))

[Yaso4ka]

Yaso4ka, you won't believe ... from cocells
the bookmark was in a preheated stove ...
tell me how are you doing? can find out what nuances ... as an option, mine is not a stoker, but a slug in temperature
I made a couple of pieces in the omelette

I designed the pizza with a separate recipe, otherwise I'm afraid I'll get lost in the topic. I'll also make an omelet with mushrooms with a recipe)


Diet pizza with chicken fillet (pizza maker Clatronic PM3622) (Masinen)

[Katerina]

Katerina, forgive me, I'll get in a little ... if there is not enough temperature on the frying surface, in this case the juice from the cells will surely flow out, they turn out to be dryish and harsh, precisely because the juice has flowed out. Therefore, in recipes they always write "on a WELL heated surface". The high temperature of the frying surface "seals" the plane of the cutlet, and the juice remains inside. It is for this reason that the cutlet needs to be fried quickly, for 2 minutes on each side, and then lower the temperature and finish cooking - on each side for another 4 minutes. The principle of "sealing" the juice inside the piece is fried and grilled

Eggplant fries great!

Thank you! It means that I ordered it for a reason.

I also made cutlets and fried them on a very hot surface, but the juice still appeared ...

Juice appears if there are many different fillers in the minced meat, except for meat, for example, bread or vegetables.

if there are many different fillers in the minced meat

that's for sure, from bread (croutons) it is unlikely, it, on the contrary, absorbs liquid, but from a large amount of onions - 100%. Many people like to add milk to minced meat ...

The other day I was preparing cheese cakes, well, what can I say, everything is good, but it tastes better in a sandwich maker.


I made pizza - here it is simply gorgeous and wonderful.



According to this recipe, the dough was made

Pizza dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter Reinhart (Anise)

[Ilmira]

Ilmira, in the course about temperaure and sealing so and so.
many write that they have their princesses sealed, mine is not
i just share my use case
besides, I knew that there would be juice, I add a lot of onions
I probably disagree about dryness and rigidity

And I have grilled cheese cakes nra. But the casserole in the pizza maker is special !!! good !!!

[Sedne]

Sedne, Svetlana beauty

[Katerina]

i just share my use case

Yes, Katerina, of course, in different "pans" everything turns out differently. The main thing is that it is TASTY!

Added on Wednesday 12 Oct 2016 11:24 AM

gorgeous and beautiful.

Sveta, already from the photo you want to bite

I made pizza - here it is simply gorgeous and wonderful.

Svetlana, the pizza is super!

[stopped]

I'm sorry, I'll get in a bit ... if there is not enough temperature on the frying surface, in this case, the juice from the cells will surely flow out, they turn out to be dryish and harsh, precisely because the juice has flowed out. Therefore, in recipes they always write "on a WELL heated surface". The high temperature of the frying surface "seals" the plane of the cutlet, and the juice remains inside. It is for this reason that the cutlet needs to be fried quickly, for 2 minutes on each side, and then lower the temperature and finish cooking - on each side for another 4 minutes. The principle of "sealing" the juice inside the piece is fried and grilled

And how the grills are "sealed" in the spaces between the ribs, if not a secret?

And my cutlets began to turn out juicy and tender only after I stopped "fry" them before further cooking.

Plus, the flavor of meat always differs for the better, if it is fried not according to the myths "first hot, then stew", but strictly the opposite. A very striking example of this is the recipe, it seems, Chuchelki, about "chicken on water". Where even there are no seasonings, but everyone notes an awesome taste and smell. But cooking begins rather withvarki, rather than aboutheatKi. ))

In short, everyone should try different options. Of course, there are some canons in cooking, but there are more than enough myths. One of them, IMHO, is just that a piece of coagulated protein on the surface of the product has amazing hydro and vapor barrier properties.

By the way, when I fry cutlets from the freezer, I put them on a preheated frying pan without defrosting them, pour a little boiling water and cover with a lid. After a while I open it, they become so plump, I add fire and let the rest of the water boil off, then fry it on 2 sides. The cutlets are very tasty !!! Juicy and roasted at the same time.

[Natusichka]

Natusichka, Yes Yes!
Still very young, I tried to understand why chicken fried in a pan is sometimes very fragrant, sometimes not very pleasant. Until I realized that it turns out tasteless when the crust is first browned and then "released" - all the aromatic molecules from the crust disappear during further cooking, turning into broth, which will still appear at the bottom later and will dry out later, then immediately into the air ... And there is only some "wrong" taste for me.

And what kind of chicken is in the slow cooker? Well, very tasty! Although there it is first stewed in its juice, then it turns red. And even boiled pork in a slow cooker is first stewed, then the juice is drained, then the meat is fried until beautiful.

I don’t know, my cutlets don’t really "flow" in the pan. Here are a couple of pictures from the series on a regular frying pan. The egg shows how cool it is, right? The cutlets in the first picture have already been overturned once, then they will be overturned again - the experiment was on a different topic, but this is not relevant. It can be seen that there is no water in the pan. ) But cutlets are not really dry, there are a lot of onions and even milk is sometimes added.



Sorry for offtopic.

In short, everyone should try different options. Of course, there are some canons in cooking, but there are more than enough myths.

That's for sure! And everyone's taste preferences are also different - some do not like cutlets from the oven (and I really like it) and by the way, the principle of frying there is similar - first the liquid is evaporated and then fried. And in pizza makers the same way. Plump and ruddy are obtained when the cutlet is first steamed.

And everyone's taste preferences are also different

That's for sure.
But I don’t fry cutlets from the freezer, only from fresh minced meat and only to eat them right away and then don’t even heat them. Unfortunately, the experiment to stick and freeze itself did not justify, it is not tasty for me. Psychology, I guess.

This is exactly what happened to me: they steamed first in a pizza maker, they became chubby, and then browned, the photo is just dark, it is hard to see
We ate them at lunch: juicy, tender
But the bow is in the trail. once I chop it in a blender .. this time I rubbed it with a Bernerovsky baby grinder, it turned out more porridge ...
More! You need to try all sorts of options and choose according to your tastes

Hmm ... yes, maybe it's true because of the onion, I chopped with knives in the combiner, but it was so easy in a very hot Princess, on a Teflon rug, that's true in time, I don't remember, for some reason I always forget about them, but I manage to open it in time when everything is rosy))

And with me in Princesk, this is what happened today:

Here's the recipe:

Easy Apple Charlotte Pie (Podmosvichka)

And I don't need anyone except Princess ...

[gala10]

gala10, Galya, what a handsome pie turned out!

[Lera-7]

Lera-7, Svetlana, thanks, I really liked it too.

Brrr, rolled oats and whole grain. Really tasty, oatmeal noticeable?

Galinka, a very nice pie turned out, ruddy.

And I baked pizza today! First time! I thought it was very difficult. And I read you here, gathered my courage and did it !! So far I tried the dough according to the recipe from hb, cooked the sauce, almost according to Jamie Oliver. I read that I can't roll with a rolling pin - I stretched it out with my arms right in the tristarik. Pizza with salami and mozzarella. Thin. Crunchy! Super! I will do it often now !!
Who is great? I'm done!

[Irish]

Hercules noticeably?

I wrote about this in the subject of the pie. No, imperceptibly. It turned out very tasty. I will repeat it unambiguously.

Irish, thanks, I liked it too.

No, imperceptibly

Wow, he's slimy. I love porridge, but I'm afraid of something in the dough. I even want oatmeal cookies (like in the USSR) and prickly.

The tragedy is that the kurzhora disappeared without a trace - the thawed lump turned out to be hips (she told him that it was a woman, and he was a breast-breast). Probably my husband forgot to buy it at all, but said that it was in the freezer.
So from food we have eclairs in the GF and then if it works out. Set them to a minimum?

Chicken meat with salted onions.

[Irsha]

Irsha, about the onion, it's great, once I was tortured and there is no need to peel it. I'll try.
Yeah, then into rice and here she is.

But I'm going to the smokehouse. I remembered that for some reason I had never tried to smoke a chicken. And there are lazy tea-leaves in the stove.

[gala10]

gala10, what a charming ruddy, Check mark!

eclairs in the GF and then if it works out. Set them to a minimum?

I have not tried eclairs in the GF oven yet Judging by the fact that they bake in the Princess 35 minutes according to this recipe Fast teas in the Princess pizza maker I don’t even know which one is better to expose. I bake in the oven at 220 g, then lower it to 180-200 g. It's somehow more convenient and faster for me in the oven - 25-30 minutes and a whole sheet.

[Yuliya K]

Yuliya K, yeah, I remembered about this recipe.
My grandmother used to make such small profiteroles with walnuts to the maximum for chicken broth instead of bread. In my stove, it turned out every other time, sometimes raw, sometimes not rising. The last straw was to add cheese and red pepper to the dough. Well, it turned out so disgusting that since then I forgot about the custard. And then people write "for the first time in my life I did it and everything worked out."
I just want to look for whether it is impossible to make custard without proteins, or partially without proteins, so that proteins for cream or meringue. You won't get enough eggs. But I will not find it necessary to make baskets for the cream, and buns for pate.

Yesterday at night I watched a long already in 8 parts boring video about bird milk cake.It's just awful, 10 eggs not counting a biscuit, half a kilo of butter, condensed milk seems to be 600 grams too, and sugar mastic on top ... The toad almost fell into a coffin from such waste. And I can't imagine how it is so sweet either. To be fair - the cake was made to order for the anniversary, and in my opinion, such cakes are made more for beauty.

[Lena]

Lena, no, it's not a secret. The Internet broadcasts and explains to the whole planet: GRILLING
This is the name of the process we are considering in the language of professionals (not to be confused with roasting). Grilling is considered a gentle way of frying, as oils and fats are not used or are taken in minimal quantities.
The products placed on the grid receive a powerful thermal charge, which closes the pores on the surface. Thanks to this effect, the juice of meat, fish, vegetables remains inside, while a ruddy crust forms outside. The process usually takes place quite quickly, and steaks or cutlets from the heat and heat fall directly on the table.
The fried crust protects all components of the food, which determine its natural nutritional value, taste and aroma, from destruction. But she herself remains tender. That is, the food turns out to be completely dietary, easily digestible and, contrary to the stereotype of healthy food, with a wonderful taste and heady aroma. FIVE RULES OF GRILLING
1. The process begins at the stage of product selection. The second important point is cutting. Do not cut too small pieces, they dry out and the taste of the dish deteriorates.
Many recipes contain recommendations for pre-soaking foods in various mixtures:
- based on oil with spices, herbs, garlic,
- soy sauce,
- wine,
- vinegar, lemon juice.
Before laying, lean products are greased with a small amount of oil (for example, the one in which the kebab was soaked, or peanut, butter), they will not dry out and coarse. Meat intended to be fried in chunks is not salted so as not to cause moisture release. The sausages are slightly cut so that the skin does not burst.
Lava grills are the closest to the natural, charcoal-burning method. They also handle large portions or chunks more easily. Grills on glass in this respect are less "wild", it is better to cook thin and lean pieces here.
2. The grill is always preheated so that the crust builds up faster so that juice loss is prevented. Choose maximum power and leave for 7-10 minutes. Then set the appropriate degree of heating and start frying.
3. Pieces of food, with or without skewers, are placed directly on the wire shelf closer to the center (or over the working element). The food is turned over with special tongs (they can be included in the set) and only when the meat is easily separated from the grill and drops of fat appear on its surface.
4. It is recommended to grease some products with oil before the end of frying or a couple of times during the process. This applies to chicken meat, barbecue, seafood.
Do not pierce meat and vegetables when grilling - the juice will come out. For the same reason, it is not advised to remove the fat layer from the surface until the end of cooking. But in fatty duck or goose, it is better to pierce the skin under the wings so that excess fat can freely come out.
5. The readiness of meat, such as a steak, is determined by the juice protruding on the crust. This corresponds to the stage when the outside is well fried, and the inside turns pink. Serve the grill immediately so that it does not become tough.

On ozone he writes that there is Clathronic available
3160
🔗

[Anna67]

Anna67,

Yesterday at night I watched a long already in 8 parts boring video about bird milk cake. It's just awful, 10 eggs not counting a biscuit, half a kilo of butter, condensed milk seems to be 600 grams too, and on top there is still sugar mastic

Anya! in fact, a real bird is terribly tasty and quite easy turns out, by the way, not very sweet. you can simply pour over chocolate instead of mastic. a good recipe from Emma's grandmother. I really, really love the bird. everyone usually gets a tiny piece, so it's not very bad for the figure.

I just want to look for whether it is impossible to make custard without proteins, or partially without proteins, so that proteins for cream or meringue.

not just impossible, but in general it's cool only on the yolks
//maria-selyanina.livejournal.com/187571.html is to fall in love with this dough
I do it in the oven, it's 60cm big, electric

made according to the recipe, masha, for me the perfect tea leaves - light, dry, tender
if on yolks - I would take the yolks by weight according to the weight of eggs in the recipe
I will be glad if I helped you with something

[aprelinka]

I smoked the chicken and decided to make pancakes again instead of zavarnuh. As many pancakes as after the appearance of the GF, the last four years have not been eaten: D But thin ones do not work, they have time to dry out during a coup ...
aprelinka, the most delicious and closest to the original recipe for bird milk for me was in the Rabotnitsa magazine, but I forgot it, and the piece of paper from the book disappeared. I liked the soufflé, cakes and even the icing could not do. The most not tasty is protein with gelatin without oil - such recipes also came across. And my mom liked the semolina version the most.
Remembering the original from the Soviet Arbat, I watched and wondered how it was possible to scoff at such a delicate cake

Girls, help me make a choice. I read-read the forum, but master the 705 pages ... Which pizza maker to choose after all: Princess or Travola? Thank you.

We haven't eaten as many pancakes as after the appearance of the GF for the last four years:

yes ... my girlfriend's husband finally ate pizza until he wants no more
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=65525.0 right from here with hp recipe from the worker

The most not tasty is protein with gelatin without oil

eh, about twenty years ago in our childhood there was no bird milk in the Tambov region, not even from proteins and without oil, and there were no mixers either
my mom's friend learned how to make soufflé from proteins, lemon and gelatin. what happiness it was)))))))

Girls, help me make a choice. I read-read the forum, but master the 705 pages ... Which pizza maker to choose after all: Princess or Travola? Thank you.

Of these two, definitely a Princess, I have both.