Wildebeest
Mandraik Ludmila, congratulations on the princess. I wish you complete understanding.
Mandraik Ludmila
Wildebeest Svetochka, katko Katyushathank you girls!
nila
Buttercup, I congratulate you on the Princess! I have had it for five months now, and it has been in use all the time. I have never regretted that I bought it, although they are not a cheap pleasure here.
Ritusya, of course I was late for your eggplants, only the photo remains to be laughed at
Kate, I fried capelin the other day. And today she fried the silver carp. Fried here according to this recipe
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300Fried fish in garlic sauce.
(nila)

My husband bought a 6 kg silver carp from a neighbor. I cleaned it, butchered it, one head per two kg was. She sent half of the pieces to the freezer, and the Princess fried the other half for me.
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
Anna1957
Virgin, what about pastries after fish? In terms of smell?
Ivanovna5
Anna1957, Anh, but no smell remains after cleaning: first with a paper towel, then damp a couple of times and dry. And besides, most of the owners use silicone molds and rugs, and with almost no contact with the Princess's surfaces, and she does not absorb odors
Anna1957
Clear. I just never fried fish, only cakes and pies. No form.
lettohka ttt
nila, Nelechka, super fish! Also surprised, used Princesska only for baking, Nelechka, and the fish without flour?
Valyushechka_ya
Girls and who tried to bake an Easter wreath in the Princess?
nila
Anna1957, I fry all the fish in the Princess, like all meat, cutlets and so on. And I also make almost all baked goods in OL. Yesterday even my husband noticed that I cook everything in the OL. I told him that no, not everything. For soups and borscht, porridge and yoghurts, I still turn on a slow cooker or pressure cooker.
I fry right on the surface. Then I collect all the fat and carbon deposits with a piece of cloth or napkin. I do not throw away the wet used napkins, but put them in a special container, just like I cut the cloths for these purposes. They collect fat from the surface. Previously from the pans, now from the surface of the PR. Back in the sink surface. Collected and thrown away.
Then I cover the surface with a mixture of dry mustard and baking soda and rinse well with a sponge. If the surface is very dirty, or fried something odorous, then I also add a little mustard, pour a glass of water from half a glass and close the lid and turn on the PR for a minute, it boils instantly. Then I wipe it with a porous sponge and no traces or odors remain. I can put a sweet pie right after the fish.
If there was any smell, my husband would smell it right away. He has an over-heightened charm now, after quitting smoking, and he immediately calculates all the smells or tastes. Another time I don’t hear, but he is fooling me.
But after such a wash, I always turn the PR up with a wire, and so I can leave it even overnight.
Anna1957
Nelya, Thank you. I very rarely fry anything at all, I mostly indulge in suvid. But I will keep in mind.
nila
Anya, I also try to fry less. She generally carried the pans out of the house as an unnecessary element. But in PR I like it, and it seems to be frying, but without fat, and steamed more than fried.
Ksarochka
Anna1957, I'm somehow also afraid to fry fish in it. It also seems to me that then it will be necessary to smell. But maybe it's my cockroaches in my head whispering to me ... The chicken was fried, but that was not a fish))
Quote: Anna1957
I mostly indulge in suvid
What exactly are you cooking?
Anna1957
Quote: nila
What exactly are you cooking?
Chicken (breast), fish (mackerel), beef liver, beef, shank, tongue - we have many recipes.
Smile
Quote: Anna1957
steamed more than fried
Nelechka, are you frying with the lid closed? I looked, and so I wanted a carp
Fried fish is a rare guest on my table, in the last 20 years, but if you really want to, then you can ... a little and not often ... and even without fat !!!
Anna1957
Quote: Smile
and so the carp wanted
There's fat in the carp itself Solid omega-6s. For these reasons - it is mackerel, it contains omega-3. But not fried, of course - just tasteless to me, dry and hard. For mackerel, suvid is just a godsend.
Ilmirushka
Quote: Smile
Fried fish is a rare guest on my table, in the last 20 years
Catherine, oh, it's like that, 20 years without fish! And why? After all, fish is the most valuable protein food, a continuous diet.
Anna1957
Quote: Ilmirushka
After all, fish is the most valuable protein food, a continuous diet.
So the main thing in it is not the protein itself, there is a lot of it in other products, namely fat - omega-3 fatty acids.
We somehow deviated from the topic.
pawllena
Anna1957, Anna, can you tell us more about mackerel?
Anna1957
Quote: pawllena

Anna1957, Anna, can you tell us more about mackerel?
Yes, we are flooding here, here is a topic about Princess. Let's move somewhere, in "Doctor, I'm here," for example.
pawllena
I'm sorry for the flood, I'm waiting.
nila
Quote: Smile
Do you fry with the lid closed?
Katya, yes, with the lid closed. After turning off the PR, I can hold it for another 10 minutes with the lid closed, but then I insert a torch between the lid and the surface. I have a sushi stick specially for these things.
Smile
Quote: Ilmirushka
20 years without fish
Ilmirushka, not quite ... boiled, baked, stewed, stewed, salted, smoked - this is all there is, but I rarely cook fried ...
it burns in a frying pan without oil, so I want to try it in Princesk
Ilmirushka
Quote: Smile
not quite ... WITHOUT FRIED boiled, baked, stewed, stewed, salted, smoked - this is all there, but I rarely cook fried ...
Ahhh, or else I was really scared, how could it be without a fish at all ...
Alenka212
Smile, I dreamed about fried capelin. It's long and sweet in the pan. Dry in the oven. in AG, too, did not work out very well. And the GF is super. Since she was frying in flour (praise to the creator and distributors of the method of shaking fish in a bag), she oiled the surface with oil. Then she laid out the fish, closed it and turned it on. After turning over, fry the other side to a crust. The result is excellent. I also fried pink salmon fillets in it (and I liked the second half of the fish in Tortilla with vegetables more than in the oven). Now I will fry fish only in the GF.
Longina
And I clean my Tristar after the fish with a sponge with ready-made mustard in a tube (I specially buy 9 rubles at sales). The smell disappears quickly, and I'm not afraid that the detergent remains, everything is edible!
Rituslya
Devouli, I'm with Ksyushin I'm running pie. I really liked the recipe, so I made it today. He grew up well and rested against the Tristarik lid.
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
Anna1957

[/ quote]
Quote: Longina
And I clean my Tristar after the fish with a sponge with ready-made mustard in a tube (I specially buy 9 rubles at sales).

Masyusha
And now I'm with the Princess too! I'll try some lean pie for myself, and pizza for my husband
Yuliya K
Masyusha, Elya, congratulations on your assistant! I really like the princess biscuit pies from lean biscuit dough... And the dough is quick to make, and any filling can be done: both sweet and vegetable!
Ivanovna5
Elya, well done, that I bought myself such an assistant, congratulations! Now you feed your husband with pizzas, they are baked for one or two in Princesse.
Masyusha
Yulia, Anna, Thank you! It was me who accidentally wandered into this Temko and got into it! I really liked the stove! And "live" it is even better than in the picture. I'll go make myself a biscuit with apples!
Smile
Elya, Congratulations! Excellent purchase!
redleafa
And today I made mackerel in Tristarik! Above and below, a lemon, parsley in the belly, one fish in foil, and in a silicone mold the size of the stove (since I heard about our stoves' dislike of foil). 20 minutes and FSE! And they left with my husband. After 5 hours, they just returned, the fish came out for validation !! And they ate the lemon and parsley too! Delicious !! No smell, no dirt !!
Yuliya K
Quote: Alyonka212
I kept dreamed of fried capelin ... Now only in the GF I will fry fish
Alenka212, but I have only dreams so far ... I never tried to fry it either in the GF or in the Princess ...



Added Wednesday 29 March 2017 7:13 PM

Rituslya, what a cute pie! How does it taste?
Rituslya
Quote: Yuliya K
How does it taste
Tastes aaaaaaa !!!!
And on the cut look
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
Ksyunchik thank you!
Here's the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484499.new#new

Yuliya K
Quote: Rituslya
And on the cut look
Wow! And what a delicious cut!
Lika_n
picenkII :))
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
I have a princess.
stack 250g

1 egg
0.5 stack Sahara
1 cup flour
1h l lemon peel
1.3 tsp baking soda
1 cup mayonnaise

Beat the egg with sugar, add flour + soda + mayonnaise
the dough is like a pancake.
lay out on paper
bake at 200g for 7-10min
in a pizzepechka more collected - rounded (baked faster :)))) inside soft, tender.
control the color.
bake on two sheets, put with a teaspoon (just two bites)
when removed from the pizza, do not immediately remove from the sheet (very soft and tender) .. let them lie down a little, cool down .. then it will be easier to remove.
------
Deana
Quote: Rituslya
Devuli, I'm running with Ksyushin's pie.
Great! I only saw the recipe, I dreamed of what one of the Princesses would do in it! And how much was baked? And in terms of quantity, everything, as in the recipe, or reduced? And how did it bake? In uniform or right in Princesse?
Rituslya
Deana, I baked in Tristarik. He's a kind of guy, so I adjust.
Deana
Rituslya, sorry, I missed it for joy. But in terms of volume, they are also similar to the Princess. What's with the volume?
Rituslya
Quote: Deana
What's with the volume?
the same. It's just that Tristarik has a temperature regulator.
Deana
Rituslya, well, Didn't you reduce the bookmark volume? How did you get everything in the recipe?
Alenka212
Rituslya, I saw you in the topic about this wonderful pie. I even wanted to ask to try it in pizza makers (there was no time to write)

I join the questions: is the amount of ingredients the same or decreased? time. temperature?
Maybe spring will come and strawberries will go
Rituslya
Devouli, the pie turned out delicious. The only thing is that some kind of vigorous kiwi got caught, because the tongue began to itch. * JOKINGLY * Fruit, I guess you can. I also wanted to cut an apple, but it would be too much.
I cooked in Tristar in a uniform at 14 hours for about 30 minutes + in the oven off for another 10 minutes.
The amount of ingredients is the same, but I only reduced the sugar to half a glass.
Deana
Rituslya, Thank you! This is what was needed! I suppose the time will still be about the same as for other pies, but in order for everything to fit, you need to know how much to interfere
Tumanchik
We have a young cabbage. Who loves fried? Who is too lazy to crumble? Fly in
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300Young roasted cabbage for the lazy
(Tumanchik)
kavmins
Rituslya, what a test cake))) just handsome and delicious! I will definitely cook
Rituslya
PEKU bread in Panasik 10, so much excess dough left. At first I wanted to go to Tortilyanych, but I didn't get cold on time, I had to get Tristarik.
Devuli, remember the sour cream cakes with holes, so it turned out one to one! : nyam: Well, maybe only without holes.
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
Podmosvichka
Said A, speak B
And the recipe? We wait
Deana
Quote: Rituslya
Devuli, I'm running with Ksyushin pie
Rituel, a question about a pie - did you also do it in two layers? Or is it just dough / berries / topping?

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