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

Today I discovered an unpleasant minus in Tristar. I really like to bake pancakes in it. And what a pity that it does not unfold 180 degrees to bake on two surfaces at the same time.

Try it, I'm sure you'll like it with a rug.

Thanks, Taichka, I'll try

I really like to bake pancakes in it.

But do you need to grease the frying pan under the pancakes?

[Tumanchik]

Tumanchik, Ira, I lubricated with ghee. I generally bake pancakes in ghee.

But do you need to grease the frying pan under the pancakes?

I never grease, I add a couple of teaspoons of coconut oil to the dough (this is for 500ml of milk and 200g of flour)

Girls, today I made "stuffed" potatoes in my tristar. I cut it like slices, but without cutting it, and put the filling there, sprinkled it with herbs and cheese on top. I didn't have time to try, the child crumpled. Tristar is great! ...

[KLO]

KLO, comb that is? And what is the filling?
Still not tasty, potatoes by themselves and without filling are good.
Today I also cooked potatoes, but just in slices. I put it in a greased frying pan, salted it with garlic salt and turned on the frying pan. While the fillet was cutting the potatoes into pieces, one was bored, then on top of the fish, onions in rings, and already when it was almost (or maybe completely) ready, I covered it with cheese. It took everything together (excluding cutting potatoes) about 35 minutes, probably. I did not set the maximum, I added only when it seemed that because of the fish that gave the juice, the potatoes would boil down and again reduced it.
You can say that I didn't get it either, I tried a couple of spoons, then my husband came and said "I ate your fish." I didn't even ask if I was full. Apparently the sight of a half-empty frying pan (before pouring the cheese, I raked everything into the center) gave me reason to think that half of that ...

Regarding Fix-Price:
The site is there! There you can see the availability.

🔗

imho, the rugs are all cut from one chinese roll!

and put the filling there

And what is the filling? I want to cook in Tortilla like that.

I will assume that the twisted salko

Girls, I apologize that it’s nothing special, but I’m boasting - not even pickled, ordinary red chicken fillet in Klatrosh (on a Fixprice rug), got 800 grams, without coups - 10 minutes at the maximum and 20 minutes after turning off (while the macaros were cooked) - quick and delicious dinner:

[KLO]

KLO, comb that is? And what is the filling?

It turns out that with a comb, but I did not know how to formulate it. And the filling from what was (a hodgepodge of potatoes) to my son meat + spices and cheese, and I had a lean menu (there was) sun-dried tomatoes, mushrooms, eggplant, zucchini + spices + vegetable oil. just a little bit, but no luck (and well, no need to figure out where to put the calories).

[Mrs. Addams]

Mrs. Addams, Beauty, you must also try to do so, I love the chicken

[Tumanchik]

Tumanchik,! there was no fat.

I will assume that the twisted salko

Irishka, a good option))

[Mrs. Addams]

Yes, lard is somehow more inspiring than the lean menu.
Mrs. Addams, the chicken is wonderful, and you can't say that the meat was red.

[Mrs. Addams]

Mrs. Addams, thanks for the idea! Really fast and tasty.

How surprised the inventors of pizza ovens would be if they knew the range of their applications!
Nobody has cooked compote yet?

[Mrs. Addams]

I made rolls yesterday in Tortilla. Previously, I did the same in Clathron.
In Klatron I liked it more, they came out more poch, immediately sealed and quickly arrived.Mrs. Addamshow delicious!

Girls, did anyone bake shortbread cakes and biscuits in Tristar? The oven has broken, now all hope is for Tristar.Interested in baking time and in which position to bake (swing or not)? I tried to find information on the first page, but it is very inconvenient to search there ... I don't need recipes as such, but a general algorithm is needed: from a cold-hot stove, the position of the temperature regulator, the time, approximate. I would be very grateful for your help!

[Tanyush @ ka]

Tanyush @ ka, Anna67, Alenka212, Rituslya, girls, thanks!
Rituslya, and I have rolls next in line for the weekend

I again with cabbage, only now I added potatoes. I cut the potatoes into strips, laid them on a surface greased with sunflower oil, then cabbage and carrots on top. From cold, mixed twice and in 20 minutes it is ready. Simply and easily.

[Galleon-6]

Galleon-6,! How wonderful! Thank you! And I’m all pizza and potatoes.

Cook for health that I like no unnecessary movements

no unnecessary movements

but what about

mixed twice

?

Well, absolutely without movement in the princess will not work, she is a hot girl

Yes, I have no movement and in the GF at the minimum salary does not work. Either the bottom is rougher than necessary, or the top will not be reddened. What can I say, even a multicooker requires movement when frying and baking, although you can set almost any temperature in mine.

I bought a mold for the princess today, decided to try out a curd casserole

Very hot girl

, decided to try the curd casserole

I bought cottage cheese on time! I want to cook Pita Serbian according to Masha's recipe, now I will try the casserole.

[kisuri]

Prepared ciabatta without kneading in tristar according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=72011.0 It turned out great! Thanks to the author kisuri.

Ah ... And I'm torturing Anis's dough.
Last night I kneaded it and it seemed to me something too thick, not like noodles, of course, but closer to it than to the photo from the topic. Probably such a flour. Added water, added more. Nice, but the horror stretches and tears. And you can't see the bubbles for the first time, the bowl is not transparent. I roll it, it sticks, I try to stretch it by weight - it stretches straight to zero and tears, and the edges are thick. Left to part with a cake. Although I also thought about ciabbata, I forgot how it is formed - like a roll into a sausage? Well, there will be a flat cake, it should be delicious. And in general, you need to look for a tub under the dough. Transparent and foldable like silicone basins. Do not offer package
And I liked the flour c / z from hard varieties - yesterday I did something like a charlotte. On the cake cakes it is the most, for charlottes it turned out a little heavy or with proportions it was wise.

[Anna67]

Anna67,! The girls on the forum are assy, ​​and they can advise more competently and sensibly, but from hard varieties I would roll out flat cakes on pizza, Admin (Tatiana) wrote about water-flour: flour into water., They also wrote about flour, available flour (for me) - from Ashan, Masha (Masinen) also spoke well of her.
PS: Instead of a tub for the dough, I again use the Ashan bowl, it costs up to 50re. Really like.

So it will be tough without yeast. Okay, for pizza, so we don't eat it. And if they ate - there is still nothing but onions and cheese, is it a pizza? Well, there is still jalopeno, if not spoiled. So three liters
A flatbread like lavash is tasty, but the top does not blush at all, and the bottom is very crispy. The towel partially corrected the situation. It is necessary to make it thicker and more, otherwise it is one tooth.

but the horror stretches and tears.

the dough needs to sour, wander, gluten develops - autolysis is in progress, after the very first rise it is already more elastic when you knead it by hand - (I knead either with the spirals of a hand mixer or completely manually with a spoon from a multicooker, it is wide, short thick handle gives a good support when kneading ) it is felt, the machine kneading does not allow to feel the living dough

so - kneaded the dough and leave it alone, it will * knead * itself *, carbon dioxide is released, the dough is acidified, gluten, and with it elasticity, is formed

no special utensils for the dough are needed, I knead the dough in a 2-liter container on a glass of liquid, for 1-1.5 liters in a 5-liter plastic bowl

if the flour is good, it literally creates the dough itself
........................ ...................

I never bother about durum flour at all, I think that the problem is sucked out of my finger, the flour is good - it is all good, I often use flour of the 1st and 2nd grade, there are no punctures, well-sour yeast dough is the key to good baking

I think that the problem is sucked from the thumb, the flour is good - it is all good

So it is good, but it has other properties, including water absorption. Just like any flour will require amendments depending on the batch and the weather. Well, I haven't filled my hand yet to understand right away what will become with this test how it will be distanced ...

And I wanted special dishes for the refrigerator, not for kneading. So that a) it is immediately visible b) three or even five liters of space is wasted. Before that, it was in a two-liter square jar and the structure of the bubbles is very clearly visible through the glass, it pleases the eye. It (the jar) is quite compact, but the dough from a kilogram of flour will not fit there. A can of 3 liters, in turn, does not fit into the refrigerator. Cabbage began to ferment two instead of three because of this

in a 5 liter plastic bowl

so he took me half of the refrigerator

My tristar take 2 arrived, while I reflect on his fate
I sold the first one together with a wonderful mold ...
I still think what to cook in it
Available clathronic, tortilla, multi-body and micra Panasonic

[anna_k]

anna_k, and what is Tristarchik take two, is it different from the first?

so he took me half of the refrigerator

winter - on the balcony, if there is one, you can put it out, if there is not an obvious minus

about durum wheat flour - we do not have it everywhere, if there is, it is expensive for many, well, it is not necessary, good dough is obtained from flour that is quite affordable in any store

[anna_k]

anna_k,! Congratulations, let the double-2 please!

good dough is made from flour that is readily available in any store

So the usual one and a half I have left, and the Italian already ten. Why should she disappear or what? Moreover, I came across bugs from an ordinary store all year round, barely got rid of it.

By the way, yes, while it is possible under the window (there is no balcony), but there, too, there is not very much space - jars, cereals, pasta in pallets from old refrigerators. And a smokehouse lives in the fridge. For the third year it has been serving as a cabinet like an oven; noisy with broken insulation and quickly freezes over. But if it goes on like this, you will have to turn it on.

I have accumulated so much liver that it simply did not fit into Tortilla. I decided to use Tristarik and the form. Oooo very good! Soft liver with sour cream and garlic! : nyam: Soft!

Girls, well, I'm not going to calm down ... Tell me, are both surfaces of the GF absolutely even and flat?

[Rituslya]

Rituslya, Rita and where it came out more delicious in a tartilka or tristarchik or did not see the difference, it is very interesting to compare these devices.

[lady inna]

lady inna, they are the same. In appearance anyway.

[Rada-dms]

Rada-dms, the first tristarschik was added untested. Now the second attempt, not the fact that it was successful As usual, I saw enough of the beauty, and Black Friday ...
Honestly, I don’t know yet why tristar is needed, I’m trying to cook a low-calorie one, but so far not very successful ...

KLO, Thank you!

[Inna]

Tell me, does the GF have both surfaces absolutely flat and flat?

Inna, yes - both surfaces are smooth and flat!

[anna_k]

anna_k, but what about casseroles? Vegetable and curd? Are they kind of low in calories? Their only in pizzepechki !!!

but what about casseroles? Vegetable and curd

That's right, Olga. Thanks to the multicooker, we started to eat healthy. And now, thanks to the frying pans, it is still fast and tasty, in addition to being healthy. I haven't cooked so many vegetables before. Somehow stewed vegetables from multi became boring. And here every day or grilled vegetables, or cabbage, or fried freeze. Now I'm not feeding my husband from under the stick with vegetables, but he himself also licks a plate

Laris, the same! We stopped eating cheese cakes, we are eating portioned casseroles.And in them - instead of flour, a little semolina and eggs! (A little more sugar and salt just a little), not a gram of butter - 15 minutes and voila! Omelette in tins - also without oil! A cabbage casserole? Well this is a song !!! And a biscuit with berries or fruits?

[Tanyush @ ka]

Tanyush @ ka, Tanechka, it worked out the same way. Delicious! I will not get into Tortilla with volume, everything pours out and splashes out. Therefore, I immediately decided to cook in Tristarik.
Here again about the durovka. In Tortilla it turned out sooo tasty. Just really! Perhaps the depth of Tortilla also played a role. But the apparatus itself, and the stove, and everything in the neighborhood grunted.
Mine ask for a repeat. Yes, but we must definitely reduce the amount of ingredients so that there is no such disgrace. And if I decrease, then my husband won't have enough for a tooth. In general, it is clear that this is a dark matter.
The very first time I did it in Travolka. But there, of course, I was more modest in the amount of filling.