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

Because men are nowhere without him, they are more conservative in food and are ready to eat the same as much as necessary. I haven't eaten Olivier for four years and I'm not going to.

[shop]

What is this sour cream ... not disappearing

there is, there is such, on vegetable fats - they are like vegetable oil - it costs a long time, usually the fat content is more than 30%, akin to mayonnaise in structure, it dissolves little in hot water, and floats like an iceberg

suitable for creams - almost does not flow

but what about * plasticity * - a lot of things are now so dairy = type of product shop, likenatural

equally mayonnaise is the same = long-term and not dissolving in soup, for example

for food I take sour cream in the market from a milkmaid, and cream, and milk and cottage cheese

if with heat treatment - you can also use the store

Well, and here I did without sour cream, sprinkled with cheese.
Delicious. And most importantly, this carrot is a universal thing: you want cheese and garlic, you want fields jam. And without knowing in advance that it would come to my mind neither salt nor sugar in the "minced meat" did not put.

[Irina]

yes, there is such, on vegetable fats

Irina, yes this is all and everyone understands. It's just that the manufacturer, according to current laws, does not have the right to call all this muck based on vegetable fats sour cream. In my understanding, sour cream is the real one from my sister's refrigerator, she lives in the village, so the taste and quality of all the milk in comparison with the store milk ...

Because men are nowhere without him, they are more conservative in food and are ready to eat the same as much as necessary. I haven't eaten Olivier for four years and I'm not going to.

I'm definitely a man. Eh. I, too, can eat it as much as I want and always could.

It's just that the manufacturer, according to current laws, does not have the right to call all this muck based on vegetable fats sour cream.

they seem to be writing now - a product, cottage cheese there or sour cream, only the letters are sometimes small, you can't always make out the composition

In my understanding, sour cream is the real one from the sister's refrigerator, she lives in the village,

however, sour cream with a short shelf life is still not like cow without stabilizers and thickeners

well, the topic is not about milk

[Taya,]

they seem to be writing now - a product, cottage cheese there or sour cream, only the letters are sometimes small

We already write, and not in small letters. There is sour cream on sale, and there is sour cream. So sour cream is derived from sour cream, it is always cheaper. But some manufacturers just write on the pack - a sour cream product, it is also cheaper at a price. I don’t know my taste, I never take a sour cream product, as well as a cheese product, and I didn’t take sour cream.
I brought you cookies, right in the heat of the heat, or rather, I got cupcakes, here is this recipe

Orange cinnamon cookies (Vitalinka)

Baked in cupcake tins in Princess 115001.

Nelya, do you have silicone molds?
There are 15 of them, I counted from the photo?
I want to buy such single molds for the Princess and I wonder how much I need.

Taya, look, 19 pieces fit right next to it. Even some of them were slightly flattened.

Baked from a cold state, with the regulator position at 14 hours, 15 minutes. Then she turned it off and baked it for 10 minutes in the off state.
I almost forgot about my pastries, hung up on the internet, caught myself in time

And ready-made, sprinkled with powdered sugar and cinnamon. The aroma in the kitchen is so delicious.

The shelf life is 25 days.

Tin ....

Tin ....

As far as I understand, there the product is first sterilized, then fermented with the desired culture and sealed.That is, while the pack is hermetically sealed, there are no other bacteria (cocci there, right?), Except for those that make the actual sour cream sour cream. Well, when they opened it and seeding occurred, then anything can already be.))

Therefore, homemade food is not stored for a long time - it is not sterile in terms of its pathogenic component. Not because it's all so natural / healthy.)

since they are eaten raw, then of course they will be prepared.
Don't you like fish in pizza either?

It was from this that the champignons proceeded All the same - to weigh! You can't spoil pizza with them.
And I don't like fish, especially in pizza. Sometimes I eat when it fires in one place, but rarely.

Added Sunday 05 Feb 2017 05:28 PM

I'm definitely a man. Eh. I, too, can eat it as much as I want and always could.

joining the club!

As far as I understand, the product is first sterilized there, then fermented with the desired culture and sealed

Exactly! This is the whole point of preserving the product. If there is a hole in the lid, even a small one, it will not live 25 days, and it is unlikely that a week.

I brought you cookies, straight from the heat,

I really like this idea of ​​baking in such tins.

Girls, why are you so surprised at the modern shelf life? You yourself actively use vacuum equipment

That is, as long as the pack is hermetically sealed, there are no other bacteria.

Not sure. Still, sour milk.
And depending on what kind of packaging we are talking about.

Otherwise, what's the point for manufacturers to do a 5-7 days shelf life, they would drive everything for a month. But no.

Not because it's all so natural / healthy.)

Homemade sour milk, of course natural and healthy.
And that is why it cannot be stored for a long time, like everything natural.

And that is why it cannot be stored for a long time, like everything natural.

Amendment - like everything else exposed to bacteria.

wondering about modern storage times?

We are not surprised, but we are talking about the fact that this is not good and it is better to choose with a short shelf life.
Who wants to eat preservatives, etc., who is their doctor ...

You yourself actively use vacuum equipment

These are completely different things. Nobody evacuates sour milk, neither at home, nor by manufacturers.

Added Sunday 05 Feb 2017 05:44 PM

like anything exposed to bacteria.

Everything is exposed to bacteria)

Irina, this is an analogy. I'm talking about modern storage methods. For example, curd is now actively packed in a gas environment, which increases its shelf life up to 1 month. Cheese is also packed into a gas environment (however, a preservative is also added there)

Added Sunday 05 Feb 2017 05:50 PM

Otherwise, what's the point for manufacturers to do a 5-7 days shelf life, they would drive everything for a month. But no.

First of all, because the technical capabilities of all manufacturers are different.

Everything is exposed to bacteria)

Everything is open, and the sealed one is several times smaller if it was packed in a sterile environment.

technical capabilities are different for all manufacturers.

That's not the point, absolutely.
Hopefully, the demand and needs of buyers are also taken into account.

Perhaps you need to tie offtopic.

If there is a hole in the lid, even a small one, it will not live for 25 days, and it is unlikely that it will last a week.

I agree with this, and I have verified it on my own experience.
Once I bought 3 jars, though cream cheese for cream. And when transporting home, it can be seen in one jar with something sharp, pierced the foil lid, sealed. The hole was so small that I did not notice it and sent it to the refrigerator. But something with the cake didn't work out right away, and I was going to bake only after 5-6 days. According to the shelf life, that cheese was still ogogo ... But what was my surprise when out of 3 opened jars, one was covered with mold
When I looked closely at the foil, I saw a pierced hole. That's where that mold came from in that jar, even though it was hermetically sealed.

That's where that mold came from in that jar, even though it was hermetically sealed.

If there is a hole, it is no longer airtight, the air has gone, oxygen has gone, the mold has gone to eat cheese
That's it, we're tying off-top.

These are completely different things. Nobody evacuates sour milk, neither at home, nor by manufacturers.

Well, why .. A lot of packaging in bags with a complete lack of air in them.

[M @ rtochka]

Hurray, my focaccia turned out:





M @ rtochka, Bijou, girls, thanks for the tips and inspiration This flatbread made of 300 g of flour, with salt, garlic and dill, turned out delicious, with a crispy crust, almost all of it was eaten yesterday. The remaining kusmanchik became damp, of course, I warmed it up in the oven today, the crispness returned, but the crumb is not the same, of course.
Nelya, with cookies-muffins it turned out cool, good load at the stove, took note)
inka_kot, excellent rouge at the pie

[Kseny @]

Kseny @, urraaa !!!

[Kseny @]

Kseny @, cool! Did you make Bijou according to advice and recipes? Did you leave the dough overnight or not? I'll probably do the cake on Tuesday ...

Today I baked a pie with apples while my husband and I were closing the stew. He baked for 25 minutes - perfectly browned.

🔗

Oops, girls ... I am here developing new ways to be lazy. In order not to fuss with weighing the ingredients on bread in the morning, I began to collect everything in the bowl of the kneader in the evening, knead it a little and leave it right there until tomorrow. In the morning I turn it on for batch. I have a hammer in the kitchen, there is little yeast, there is no sugar at all, so the dough does not even have time to rise, although it should imitate dough.

Yesterday in the evening for the first time baked from such a baguette. Cuts are a problem once again, but God, what a scent!
Even today for dinner, instead of slicing the bread, I stand like a fool and smell that loaf. Straight some kind of drug addict.))

Why am I ... try to take your time with the bread dough at least sometimes.

should mimic the dough.

no imitation - normal dough, folk, sugar was not added in the villages, ordinary dough of long cold fermentation

[Lena]

Lena, Inessa, Thank you)
Inessa, an appetizing pie turned out! A recipe for focacci this, but very similar to Lena's version, this is, so to speak, a classic with some nuances) The dough did not stand for long, kneaded at lunch, baked in the evening. I liked it very much in terms of consistency, soft, even pouring, bubbly, so alive.But standing is certainly preferable, I myself like the 'cold' dough, he has a different spirit, I agree very much with Lena

[Kseny @]

Kseny @, ruddy
I am very glad that it worked !!
I cut them on the second day, put the cheese in the micra so that the cheese melts. Delicious!

no imitation - normal dough

Do you think?
Dough should seem to fit, shouldn't it?)

but very similar to Lena's version

Finally, nothing like that.
Two spoons of yeast! Not to mention sugar.

I, too, today with my fucaccia. What kind of dish is this ?! Some kind of cake that rested against the lid of Tristarik. How is it ?! Bread, probably, or something.
Pampering!

Added Sunday 05 Feb 2017 20:00

I also bought a uniform in Ashash today for 120 rubles. Also 28 * 3. Good!
Well, and Domino to be Oh! She began to peel off from the outside, but from the inside everything is fine.

[Daria]

Daria, thank you, but I'm so glad The baking process itself was interesting: 15 minutes after loading the dough into the oven, I stood firm, did not look there, then I opened it - and it is pale, there is a crust, but there is no color ... Well, that's it, I think that something went wrong ... I got upset ... After 5-7 minutes, the smell was so persistent) I opened it, I exhaled))

Nothing like that.
Two spoons of yeast! Not to mention sugar.

Lena,, attentiveness is my strong point)) I just have live yeast, so in the recipes, de there are dry ones, I don't look at their quantity, I always put my 1.5 g per 100 g of flour, and sugar - according to my mood

[Kseny @]

Kseny @,
Yes laaadno, I'm joking.))

But when I was fooling with that unchanged bread, I put about 1 g of live yeast on 500 grams of flour to make it tastier.

[inka_kot]

inka_kot, what a wonderful pie! Can I have a recipe?

Hello everyone. Please tell me about the Ariete da Gennaro 908. Should I take it at the Ashan's promotional price (3800 with delivery) as the first stove? Initially needed for pizza, the rest is possible later.Or not overpay and take the princess / tristar?

Or not overpay and take the princess / tristar?

I would take a princess or a tristar, and for pizza I like the clathronic most of all

[Oksana]

Oksana, I kneaded the pizza dough yesterday according to the recipe you gave. I divided it into 4 parts, baked one pizza last night (a neighbor came to visit), and laid out the remaining 3 portions in 3 bags and in the refrigerator. Today I baked 2 more pieces. One portion of the dough is still in the refrigerator.

What do I mean .... It's just a bomb! It turned out so thin and so tasty that it was almost impossible to stop eating!
Thank you so much for showing this recipe.

[herrero]

herreroOf course, Princess! Anyway, no one can beat her, especially for pizza!

Anyway, no one can beat her, especially for pizza!

This is exactly what they will surpass, pizza is not her strong point for sure.

Thanks to all. So I choose between a clathronic princess. Do you mean PM 3622?

[Bijou]

Bijou, Lena,

only 1 g for all 500 g of flour, did I understand correctly?

So thin and so delicious it turned out

Natusichka, to your health, cook for pleasure! The pizza from the last part will probably be the most bombastic

This is exactly what they will surpass, pizza is not her strong point for sure.

I strongly disagree !!! Almost every day I make pizza in it from Anechkin's (Anis) dough - my fastidious men crack, praise and ask for more !!! Two years already!

Do you mean PM 3622?

Yes, my pizza is so Ferrari (Bestron), Klatronic, I don't like the princess.

between princess

Better buy a Tristar, it is with a regulator, much more convenient.

[RepeShock]

inka_kot, what a wonderful pie! Can I have a recipe?

The recipe is not mine. I took it here. https://Mcooker-enn.tomathouse.com/index.php@
option = com_smf & topic = 473745.0

RepeShock, I also have a princess with a regulator ....

There are no tristars in ozone and discounts

I also have a princess with a regulator.

We call such Tristar)
We don't have princesses with a regulator.

Added Sunday 05 Feb 2017 11:53 PM

There are no tristars in ozone

There is. Also with a discount 🔗

Dough seems to fit

ahh .. you the whole I immediately put the flour, then, yes - the yeast did not have enough liquid, but it would be better to mix it, it would come up the first time overnight

Added Monday, 06 Feb 2017 06:12

Please tell me about the Ariete da Gennaro 908.

for such an interesting price to take a clamshell, I would take - get 2 full-fledged pans simultaneously with a timer and a thermostat for the action -45% = the benefit for the wallet is undoubted, the power for pizza is good

and then buy a princess - somehow for a promotion, closer-closer to 2000 r

Hello everyone. Please tell me about the Ariete da Gennaro 908. Should I take it at the Ashan's promotional price (3800 with delivery) as the first stove? Initially needed for pizza, the rest is possible later. Or not overpay and take the princess / tristar?

A couple of months ago, I also asked for an opinion about this stove here. Few people have it here. But I initially fell for it and thanks to the advice of some girls, I bought it all the same. A nimble stove, quickly warms up, with smooth temperature control, fully unfolds, with the ability to disconnect the top cover, fix it in an upright position. Due to the high base (black plastic), it does not overheat the surface on which it stands. The red top is metal. It is arguably bulkier than the others in height (17 cm), again due to the plastic base and handle. But not critical. You can store it vertically. I needed versatility, I considered it not only as a pizza oven. The height of the inner space is 3.5 cm (measured with a piece of soft plasticine). This is less than some other stoves. And the price in Ashan is now very attractive, it is true, it was still so much before the new year. In the WB, it happens that they have been selling it well recently, on other days you can buy it for 3600. Until I use it too actively, I am in search of advantages.

There are no tristars in ozone and discounts

and Princeska is not yet clear on the discount. Because, if you read under the price, then this is on pre-order and it is also written: not an offer, the price of a product may change.

Thank you all for your help. At the moment, Clathronic (3290) and Ariette (3800) are ordered. I will choose from them.

Girls, I'm very sorry if not in the right topic, but about the forms, can we talk here?
accidentally stumbled upon in the NADOMARKET store, suddenly who needs and who has these stores


I only have a tortilla, so I didn't take it for myself and I don't know how it comes out, but if my memory serves me, then they already wrote about these forms that they fit.
the dimensions of the first 31 * 2 cm for pizza
second 30 * 3 on the cake frame