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

And even the same devices will work in different ways, if only because of the different voltage in the network.
We still have different conditions initially, so it's pointless to argue.

[Nelya]

Irina, to be honest, I very rarely touch the thermostat and bake, I fry everything mostly at the maximum.
And I don’t understand, if I have a DIFFERENT Princess, then should I not write here?
The pies that I just laid out were all baked in full swing.

Nelya, here you are again with a grudge ..... If somewhere you saw an insult in my words, forgive me! And there was no thought or thought.
I just wanted to explain, perhaps not for you and me, but more for others, especially beginners.

And I beg you, do not write nonsense about not writing here. Well, what are you? And who should write something if not you and other users?
Of course write, be sure to write!
And if it's not difficult, you can specify that your PR is different. If you do not consider it necessary, do not specify.
But do not be offended for your PR, there are no complaints about it.

And I mostly cook at maximum in TR, and, apparently, yes, the regulator +100 to the karma of the brains of pizza chains adds)))

Ira, so in my enthusiastic post I clarify that I have a Princess with a regulator
I'm not holding a grudge...
And I will say one more thing - we will live until the summer! Now, in winter, our network voltage is always lower than in summer. So let's see ...

[Lud-Mil @]

Lud-Mil @, Mila, and you beat the fillet, like for chops? or how do you make rolls? And then today I thought just to create more from the fillet.

[Valeria]

Valeria, yes, I cut the file along (they were plump and narrow), unfolded it like a book, beat it off in a bag with a wooden hammer slightly, just to make it thinner, sprinkled it with grated cheese, put plums, rolled it up, didn't even chop it off with anything, just put it in warmed up Klatronic. I warmed it up at the maximum, then lowered it by two for a short time, it seemed rather weak - again I turned it to the maximum.
The fillet was already pickled, yesterday I marinated the chicken in a mixture of different seasonings + a clove of garlic, Adyghe salt, honey, lemon juice, olive oil, I put the fillet in the remnants of this marinade and put it in the refrigerator, it stood for almost a day.

[Lud-Mil @]

Lud-Mil @, Oh, Mila! Must be delicious! Thank you very much for an interesting option! I will definitely try to do it!

[Valeria]

Valeria, you can use different options for fillings - cheese with mushrooms, for example, Korean carrots. For a long time I used to make rolls of chicken legs (cut, remove the bone, beat off) and thinly beaten layers of pork liver, it was also delicious. You can also wrap the chicken fillet rolls with strips of bacon, or wrap the lard inside the lard.

I put the fillet in the leftovers of this marinade and put it in the refrigerator

Yummy. Of course, if the fillet is from the marinade, then you can not grease it. Was it in the marinade already beaten off or in a piece?

Mustard has no expiration date

So I found on the packaging only the price as much as 9 kopecks. I don’t know that mustard in my jar for washing dishes or another (my mother also poured it in and kept it under the sink along with a can of soda).

it is advisable to bake 2 cakes at once

it seems this usually refers to protein, such do not bake. But thanks for the advice, I'll think about making one of the forms coincide with those that already exist.

Who made a honey cake there, baked for all 30 cm? This is how many kilos the cake will be ... I'm going to bake everything (I even found the recipe in my mother’s note), but I’ll have to, if not quadruple it, then at least halve it.

And I didn't find the second cake. She somehow made two colors of the cake (either coffee, or chocolate) and some kind of lemon cream.Or ordinary sour cream, and lemon impregnation? But this is no longer in these pans, of course.

[Anna]

Anna, in a piece, or rather in three pieces.) I beat off the pickle today.
But there was very little marinade, there was left of the chicken at the bottom of the bowl, the fillet did not float in it, it was just well moistened.

[Nelya]

Nelya, Nelya! A friend lives in Belgium and they gave discounts on the old Princess and the new Tristar, that is, cars with a thermostat and free. I wanted to take it, like my princesses.
I'll check with you again, so you don't use a thermostat? do you cook everything on max? I’m already asking myself if I’m thinking of buying another stove.

[Lud-Mil @]

Lud-Mil @, Yeah thanks. I just can't get used to the amount of salt and spices depending on the size of the piece and the time. But most of all, honey or sugar is unlucky - I forget about them. And this is not superfluous for pork and chicken.

Mirabel, IMHO it is better not to use what is, than to regret that it is not there. If it's not about the price, of course.

Vika, I hardly use the regulator. Somehow I didn't have to bake all the pies, I baked all the pies. Potatoes - on a swing, really fried the chops at first on a swing, then switched to 13, then turned off and with the lid closed for 10 minutes.
She baked cakes on a honey cake on a swing. I got 6 cakes, the diameter of the Purekh pizza mold is 28 cm. The honey cake turned out to be tall and lush, did not weigh by weight, but more than 2 kg. She baked cakes on napoleon on parchment, on the entire surface, also on a swing.
I don't even remember where else I reduced the heat. I also fried the fish on a swing, then turned it off and brought it on with the lid closed.
But I repeat, here above me the idea was prompted that maybe the truth depends on the voltage. I will wait for the summer to compare.

I have the feeling that it depends on a particular instance. But maybe this is from stress.

In general, there are some mystical misunderstandings with technology. Take my Chinese vacuum cleaner. I do not remember on which forum I have already told. The battery in it died and it so happened that I bought two, one here, the second in China. Well, of course, ours got there faster, changed. Rides. Received Chinese. All the difference is that it is supposedly 3500 swings. I should think to check it out. Replaced. So he began to drive along a completely different trajectory, the spirals of which I had not seen on the machine for a hundred years.

[Nelya]

Nelya, you just bake everything in silicone molds, that's why the result is so wonderful! I baked on Saturday and durovka and strawberry pie in sour cream filling. Since I was waiting for guests, I did not risk it, I baked everything in a silicone mold. I used to think that such beauty only happens in pictures on this site. My husband went nuts from the result, and I myself, too. Before that, I made a durovka in the frying pan itself. Honestly, honestly, it seems to me that it was tastier, but it got burnt to jump around - it didn't burn. And how I got it, this is a separate song

[nila-Nelya]

bake in silicone molds, that's why the result is so great!

nila-Nelya,

[Larssevsk]

Larssevsk, Larochka, it's a pity that the strawberry pie was left without a photo. I love to watch. I'm stuffing myself with ideas.

For example, if I now have a question about choosing a stove, I would buy it with a regulator.
Conveniently, if there is not enough heat, then add, and reduce a lot.
Well, and the forms are my salvation and relief.

Ritushka, I baked strictly according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=247829.0
The result was similar, including visually
I bought sour cream in a store, and while I was running around other stores, it froze in the car. I began to urgently look for a recipe for which thawed sour cream is suitable, so I came across it and was not mistaken at all. Delicious!!!
Recommend. Simple, fast, beautiful
Baked at 195 degrees 25 minutes

[Mirabel]

Mirabel, I just bought Tortilla to teach the petty kitchen. She made the pizza herself. Liked. My husband and I almost got into a fight yesterday: who will make pizza, she is in a tortilla or her husband is in the GF. The dough is really mine, but there are no problems with the bread maker.
I am quite a beginner pizza maker, but I already love my GF. The husband appreciated the pork rolls with mushrooms and onions. Pizza is ready in 10 minutes without heating.Chicken thighs, chops ... While the meat theme.

In general, a lot of appliances in the kitchen are good. Yesterday the guests suddenly arrived. The houses are rolling. In AG chicken, in a multicooker potatoes for baking, in GF pizza. Now the table is set.

[Alenka212]

Alenka212, Elena, at what temperature do you bake pizza in GF? I chose so carefully between GF and Arieta that I bought both at discounts. True, the GF bought my mom. Now we don't know how to approach :-) Something here on the last pages of the GF has ceased to praise, I even tensed. Here you have calmed me :-)

January 8, Nelya:
"... Bakes, fries, without rugs, I have never burned anything. Sometimes I use the Purex silicone mold, sometimes I bake on a special round parchment (it is more convenient for me to take it out of the mold with it) ...
January 9, Larisa:

Nelya, you just bake everything in silicone molds, that's why the result is so wonderful!

Girls, well, you give!

Yes, no silicone mat is needed in Tristar, for example.

Girls, well, you give!

Marysechka, I still look at the pictures and see there red and crimson silicone molds in pimples along the edges.
And what do we give, is this a crime in the form of an oven? Very comfortably. It's just that when I read the topic from the very beginning, I saw how at the beginning the girls-gurus were tormented - either the top is white, then the bottom is black, then the middle is damp, until they mastered the forms. And then somehow such a trifle as the use of forms began to be missed. But this is a very important element for beginners and a big difference - cook on the surface of a frying pan, cook on a rug, cook in a metal mold or cook in a silicone mold. Someone read a post about a wonderful durovka and is not aware that this wonderful durovka was made in the form and began to do just in a frying pan. And he didn't do so well, and not in such a time. I started scolding my device for nothing

Various?? With what? Briefly
I select this in advance, all of a sudden my Princess is ... I want to adjust the temperature and time)
And if they are different, then again they are tormented by a choice (((

Tristar will be more versatile, but someone takes GF and rejoices, it just has a time regulator, and the volume is the same as that of a princess.
But GF didn't suit me because of the design. I didn't take the tortilla because of its size, it is too small for me to take as the only stove, but I don't want to buy a bunch, there is nowhere to store it.

In general, everything has become so confused and confused that for a long time I have wanted a separate topic for each device.

and one princess works for me and we hum in unison with her, and so we are good with her we have helpers - our molds are silicone and teflon mats, and

[RepeShock]

And what do we give, is this a crime in the form of an oven? Very comfortably.

I'm not talking about forms I agree 100% that the form is more convenient. And the experienced Irsha wrote a beautiful confirmation
An observer from the bushes gets the impression: "we have order with publicity, but with audibility -"

... but I look at the pictures and see there red and crimson silicone molds in pimples along the edges ...

Nelya just recently bought a uniform. I know because I asked where, when she boasted. I also wanted this, I like this company, but for now, before buying the uniform, Nelya (and Galleon-6, I remember) also prepared beauty without a uniform in a new oven. Lucky with the stove
And you, Larissa, what forms do you use?

Something I can not find you in the topics on AFochki. Look at the new clothes What are you wearing?

RepeShock, it can be messed up that, but it’s a little bit, friendly, fun And plus big is that valuable advice (suitable for any model) more hostesses will read in the general topic, will not get lost in separate ones. The Princess gave a start to a good communal apartment)))

And you, Larissa, what forms do you use?

Marysenka, I use an unmarked silicone mold from Metro (which is the store). I do not always use it. Vegetables, potatoes, chicken, cutlets - I do all this without a uniform. In the form only some delights such as strawberry pie and curd casserole.The pizza is on the rug now, so that you have time to conquer. And before that I made pizza without a rug. I make thin yeast-free pizza (rarely), so it was baked, but not until golden brown
I have two frying pans - Princess and GF, and when I choose a recipe, or when I don't look in which particular frying pan it is made. For me, they all cook in the same way (except Travola), the only question is convenience. I don’t even look at how long the author has been cooking, because I’m already roughly guided and very well determine the stage of readiness by smell. I had a sharpened nose (oversalt, undersalted, I define sweetness all my life by the scent), and after quitting smoking it became hyper acute.

AF I have GF firm https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=475451.new;topicseen#new

Well, in the morning, I turned on the forum for myself, but I didn't bother to read it

Nelya, you just bake everything in silicone molds, that's why the result is so wonderful!

Nelya just recently bought a uniform

Marysenka, dear, thank you for stopping by earlier and settling!
Larissa, Marysya was right when she said that I had a form quite recently, before that I did everything either just on the surface or on parchment. I do not use parchment for the cleanliness of the surface, although the chops (soaked in an egg in advance) I really liked to fry on parchment, it's just more convenient to take it out of the mold with parchment. Pizza was baked both on the surface and on parchment. I did not notice much difference, just finished pizza for parchment with 4 hands (mine and my husband's) is easy to take out without a long spatula.
The slacker was baked 2 times on parchment, and the third time (just he is in the photo) she baked in silica. Purex form. Here it seemed to me that the cake in silicone turned out to be more fluffy and moist. Kneading like the same, but the apples were different.
I did Durovka several times just on the surface, but on January 1, for serving on the table, I made it in silicone. It turned out not fried, but more juicy. But, again, in silicone Durovka made with minced pork and beef and it was too much. Maybe that's why juiciness!

I am surprised and happy for our Irsha-Irina. Largely, thanks to her frequent comments in the topic, I paid attention to the Princess, and then I took it for myself. She never complains about her Princess, on the contrary, she always finds the best cooking options, despite the fact that she has a Princess without a regulator.
I understand that there are many stoves now, everyone praises his own, but everyone adapts, as best he can, to his stove!

please, no need to poke, to me on you

I really love my princess, nothing burns in her, which I just don't cook in her.

Added on Monday 09 Jan 2017 5:09 PM

Hurrah! I managed!!!
This is stuffed squid.

Added Monday 09 Jan 2017 5:14 PM

About rugs. I often bake a biscuit with fruit. Here on a silicone mat made of ikea I'm very happy, but on a Teflon mat - somehow it sweats from below. I don't like it.

If it's not about the price of course

Yes! but all these things still need to be attached somewhere.

I am surprised and happy for our Irsha-Irina.

This is because she is such a positive person. And I, as something not so right, start to grumble and look for the guilty (including myself, of course, but not to be the only one to blame, even if the technique gets lost)

Hurrah! I managed!!!

Great how. I love squid passion, but I'm afraid - they always turn out rubber. And I bought those that are terrible, not peeled, and I did not cook it at all, but just poured boiling water over it, and I’m even more afraid to stew it, this is extra. heat treatment.

[Anna67]

Anna67These are bought in red caviar. They are deep frozen, peeled. And they are not stewed, but fried !!! So quickly, about 15 minutes in total. And not at all rubber, but very much even, probably, how it should be! I usually also always had rubber ones, and I've already cooked these 3 times - super-fast!

Girls!
Squids have such a feature that they need to be cooked either very little or for a long time ...
And then they won't be rubber!
Therefore, do not be afraid to stew them, fry them - just this time is enough for them to turn out well!

By the way, yes. I used to cook for 30 minutes - it was just that, and if I only scalded, as advised everywhere, then they chewed raw gum.
I found a recipe for stuffed squid on the Internet, I was looking for one without rice and mushrooms, so as not to hammer the taste, and there was also a recipe for stewed with tomatoes - I also want to try. By the way, the recipe is Italian, I think they would not eat rubber.

I scalded, peeled, and cut into rings, simmered in a pan with a lot of onions. Of course you can eat, but I remember for sure that once the grass was greener, and squids are softer.

No, they are good from Red caviar !! Not a gram of water, whole carcasses, clean, just take out the chord. In 1 kg I had 9.5 pieces this time. 1.5 went for the filling.

Do we have this red caviar then ... I went to look. Is it a store or a brand?

Chain of stores. I painted it without looking! I don't even know if you have them ...

At first I thought that squids are covered with red caviar, and so they are sold)))
We don't have such stores, and I haven't heard of them.

[M @ rtochka]

Haha !! Well, yes, they were bought in red caviar !! I write from a tablet, register is lazy.

Added Monday 09 Jan 2017 7:37 PM

M @ rtochka, and far from Moscow? If you need to go nearby! There is a lot of things there, acrome squid and caviar itself!

Balashikha)
Kilometers 10. But I have not heard of such a network. I don't go to Moscow, fortunately or unfortunately

Yes, this is your Moscow network

"Krasnaya Ikra" - a network of brand stores of the Sakhalin Ryba company

, from the so-called Korolev, Khimki and Zelenograd regions. But you can look for something like that in the manufacturer and in other places ... I buy on the "market", who knows what kind of catch.

[redleafa]

redleafa, Olgawhich squids are tempting. Is there no recipe?
I tried stuffed squid only once, but stewed it in a slow cooker. I started already and I don't remember what, I remember exactly that there was rice and something else. But they did not make any impression, the husband then refused to eat at all. I really want a recipe for delicious stuffed squid.
We also have a hard time getting on normal squids, sometimes Chinese or artificial.
And we have a new pie today, at Princess 115001. Very tasty, and most importantly, an easy and quick recipe. Today Luda lappl1 I wrote the recipe in the Gazebo. Only at first she wrote a recipe for half a portion, and I baked it like that. Then she wrote for a full portion, she bakes this cake in a slow cooker.
It turned out very tasty, but not enough at all. My husband, as he kissed, half at a time and capitalized. I baked in a silicone mold for 15 minutes at a stroke, then turned it off, opened it, covered it with glaze and closed it for 10 minutes. But 15 minutes for half a portion is too much, you can also 10-12 minutes. I just turned on and went off to clean the snow near the threshold, and lingered.

With poppy seeds?
What about the recipe?
I looked at the big screen - no poppy)
But it still looks delicious

No, not with poppy seeds. That glaze spills on top.
Dasha, look at the last page of the Tea Gazebo for the complete recipe for this cake.

It is very difficult for me to bake in my Tristarik. He's a peculiar guy, but delicious!

and cut

[Rituslya]

Rituslya, Rita, what a handsome man, with what? Is it cheese or grated dough on top, which is not clear?

No, no, Tanyusha, this is Galyunechkin's lemon pie. Right now I'll bring a reference. Wait a minute. Don't go away.

[Rituslya]

Rituslya, interesting cake! I'm waiting for the link.
And I look at the baking on a stainless tray or am I mistaken?