Electric dryer cabinet Travola KYS-333B

[Ilmirushka]

Ilmirushka,

I like the design and price-quality of Eleganzza. Furla and Michael Kors are much poorer in design. Overrated brands in my opinion. You need to catch discounts on Eleganzza. There are 50, 35 and 30%. But the handbags are so cool (not the whole range, of course) that you approach other manufacturers with the same measure. Palio, Leo Ventoni and Marina Creazioni are slightly more modest, but there are also interesting and beautiful models. Valentino Orlandi handbags are expensive but chic.

and the arrow behind the marinator?

Ilmirochka! Don't listen to them, buy yourself some shoes and, well, this marinator! Do you have vacuum containers? there and marinate meat and so on.!

what a blessing that I am indifferent to bags, a few are available and that's enough

Do you have vacuum containers? there and marinate meat and so on.!

Listen! So I did leave a little bit of meat and tried it after being kept in the refrigerator for a day. Well vooot! Quite another matter, the taste was revealed and it really is. Delicacy!
I marinated in a vacuum for a day, but I did the marinade by eye, next time I will do everything according to the recipe and render and then it will be absolutely cool! It will be possible to cook expensive ducks like this.

Well vooot! Quite another matter, the taste was revealed and it really is. Delicacy!

Well vooot! See how well everything turned out! , with experience everything comes, with experience! Do it for the first time and it becomes clear what and how is better, right?

yes?

Aha!

[Mirabel]

even though I don't have Travola

Mirabel, Vikulik, so brag about your dryer! And then she just remained some kind of secret.

[Ilmirushka]

Ilmirushka, Ilmira, oooy Ilmir, I beg you .. what to brag about. Yes simple dryer

🔗

[Vikul]

Vikul, I can't open the link, the tablet, is it naughty, or it's time for me to sleep, it's time to go to bed

Girls! I want to try to dry a piece of chicken. Is it better with the skin or remove it?

... Is it better with the skin or remove it?

Take it away better.

Is it better with the skin or remove it?

And I leave, because in my opinion it does not allow the meat to dry out. But we love the skin when baking and we never remove it when drying. And chicken wings are very respected in any recipes. So be guided by your taste, as they say, all flamasters are different in taste and color.

Vic, and you do half with leather, half without and see what you like best.

[Lyi]

Lyi, yes I also do not take pictures when doing the grill, for example. I cleaned it before, now I leave it.

Vic, and you do half with leather, half without and see what you like best.

aha, so I will!

[thank you very much]

I also cooked his duck breast. It is a pity that there is no Tumanchik and no one to tell thank you very much... The amount of salt, sugar and alcohol gave exactly the taste that I would have chosen for myself: neither add nor subtract. I will even repeat for those who are interested in this recipe:
Ingredients:
duck breast (half) 270 gr
sea ​​salt 1.8 tsp from HP
(my fine sea salt took 2/3 of the norm, that is, 1.2 tsp)
sugar 0.6 tsp from HP
alcohol 10 ml
spices 1 tsp I have my favorite "ruby" meat mix
I take it from the market, it is a part of: paprika, mustard seed, carrot, garlic, bay leaf.
I mixed salt, sugar and spices, poured the mixture over the breast, poured it over with alcohol, put it in a container and put it in the refrigerator. Withstood in the refrigerator for 3 days. In the process, I turned it over 1-2 times a day.
After 3 days, I took out the breast from the container, drained it and removed all the spices with a paper towel, since my fastidious do not like to see spices on the finished product (the keyword is "see") and crossing myself, since this is my first experience of cooking meat products in an electric dryer, yes , and a new electric dryer for me, put the breast on the pallet.

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🔗

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Dried at a temperature of 70 * 1 hour
65 * 1 hour
40 * 8 hours,
turned over every hour.
Wrapped in parchment and kept in the refrigerator for a day to ripen.

Result

🔗

It turned out 220 grams of ready-made jerky meat, that is, shrinkage of only 19%. Delicious.
I am very pleased with the Travola333D electric dryer. It was worth buying it. The necessary device and even mandatory in the kitchen for housewives.
While going for a fotik my son managed to bite off a piece, I noticed only now.

[Mirabel]

remove it?

Mirabel, Vika, remove! The fat will simply melt and flow down. Do you need it?



Lyi, well, beauty! And I believe in the taste! ... There was only one piece in the dryer and it was drying, but why didn't you put a tomato on the way?

remove!

I didn't think about extra fat. Thank you!

[Ilmirushka]

The fat will simply melt and flow down. Do you need it?

If kept at a high temperature for a long time, it is possible that the fat will melt. If you cook CHEESE jerky, then the fat is not melted, but only protects it from overdrying. My duck breast was homemade with a rather plump fat under the skin and in 2 hours of maximum temperature not a drop of fat was melted, especially at 40 * the fat is not melted. So, depending on what kind of product we want to get at the exit: raw or boiled, dried. But it's up to the hostess.

Why didn't you put tomatoes on the way?

Ilmirushka! Why buy plastic, when my real tomatoes will soon be available, then I'll force it. Although my jerky is not very fond of. They might do me a favor and eat a few slices, but they'd rather drink tomato juice. And for cooking, I prefer frozen tomatoes or rolling for borscht, that is, the same tomato juice.
I rather use dried tomatoes: grind into a powder and sprinkle when cooking. The powder gives a very unusual but pleasant taste.

[Lyi]

real tomatoes coming soon

Lyi, you are lucky there, in the southern latitudes .... By the way, when I first tried to dry tomatoes, I also did not hope for a good result from the store ones. And it ... somehow ... came out and even very nothing. But I didn’t dry it for cooking, but to eat it in the form of sandwiches. It turned out well, sooooo tasty, really really

you're lucky there, in the southern latitudes ...

I agree that the value of fruits and vegetables in the south and in Siberia is very different. I remember when we lived in Kamchatka, we went on vacation to the south to see my grandmother, and in September my son temporarily went to school with his grandmother and got to work in agricultural work. Previously, schoolchildren were sent to help collective farms, and now he comes from the field and says with such horror: Mom, can you imagine, they throw tomatoes. But he knows how these tomatoes are valued in Kamchatka.

Ladies! I made a chicken breast and a piece with skin. Well, nooo, she is not needed at all! firstly, there was an unpleasant smell all the time, and the pan dripped with fat. The skin turned out to be non-chewy, under it the meat was not dried, but some kind of steamed-boiled. In short, do not repeat my mistakes.
Maybe after resting in the refrigerator everything will be better, but I removed the skin.
And turkey breasts tasted better than chicken breasts. And the piece from the thigh did not impress at all, but maybe the refrigerator will correct the situation.
and somehow the jerkies with the purchased ones didn't work out very well,

that's really the cost of an airplane wing

cannot be compared.

[Vika]

and somehow the jerkies with the purchased ones didn't work out very well,

that's really the cost of an airplane wing
cannot be compared.

Vika, decipher it all. I don't know what a jerky is. Why didn't it turn out very well, why with the purchased ones? You got me confused

[Ilmirushka]

Ilmirushka, jerky this is very good (in the sense of strongly) dried meat. Sometimes in industry and with moisture it is permissible, in a vacuum it is sold in the section of snacks for beer, with spices. I did not know that it is on sale from poultry.
The taste and color of the felt-tip pens are different, (I immediately guess to myself that the skin is out of place at such temperatures (I love it only very fried, but I can't stand it in smoked chicken), well, the purchased ones turned out to be tastier.Maybe there is something wrong with the spices, maybe with the process, or maybe it should ripen? - we are not industry ...

I only love her very fried

PPKS !!!
probably I haven't bought smoked chicken for a long time, which I didn't realize right away
in general, the taste of these breasts from the dryer somehow resembles smoked meat.

purchased by a person turned out to be tastier

Yes, I don't really need them, these jerky. The family loves to take it with them to work and so nibble.
We do not sell in a vacuum, in just small bags and seem to be dry, but at the same time, when you chew, they seem to be not tough

[Anna67]

jerky is very good (in the sense of strongly) dried meat. Sometimes in industry and with moisture it is permissible, in a vacuum, it is sold in the section of snacks for beer,

Anna67, Anna, well, I'm not a beer lover, so I don't know the name
No, well, it is clear that the taste depends on both the spices and the degree of dryness of the product. I like meat more like carbonade, mine like it, of course, it's drier with beer. The main thing is to decide for yourself what you want to get in the end. Yes uzhzhzhzh ... taste and color ...
Mirabel, Vika, write, how is it going after the refrigerator!

decipher it all.

I think I now understand what I mean

Well, I'm not a beer lover

similarly! even though Belgium has good beer. And no one at home really drinks it, but you can just gnaw it.

with my teeth just gnaw jerky

with my teeth just gnaw jerky

Vika, so you should like less dry meat, like me

[jerky]

Here are many tips for drying meat and fish, including jerky

Useful Dryer Tips, Recipes, How to Use the Dryer # 9 Smarter

Useful Dryer Tips, Recipes, How to Smarter Use the Dryer # 10

And check out this thread for tips Useful tips for using the dryer, recipes for how to use the dryer smarter

should like less dry meat

We hardly gnaw the peel from the cucumbers More precisely, my husband does not like her and peels it, but I don’t understand cucumbers without a peel and I suffer, as with chips and roach. never, there is always where to attach without it.
But it should be convenient to dry meat for the summer to take it with you to the forest instead of and in addition to the infusion.

And since the salary is not paid, now the reverse process is going on, dried mushrooms, hated rice and incomprehensible remains from the freezer were used a hundred years ago. Every time I say to myself "I have to sign the packages", but no - why write there, you can see that the bones are for broth and beef tail "?

[Admin]

Admin, Tatyana, thanks for the links. I have already studied everything there before

[Vika]

I made a chicken breast and a piece with skin. Well, nooo, she is not needed at all! firstly, there was an unpleasant smell all the time, and the pan dripped with fat.

Vika, sorry if I misled you. And at what temperature did you cook and how many hours in time? In my 2 hours of cooking at a maximum temperature of 70 * -65 *, especially at 40 * in 8 hours, there was not even a hint that the fat could be melted, while I additionally monitored the dryer temperature with a separate oven thermometer. Or is the duck chest so different from the curb chest? Or is it that my breast is homemade, and not a shop one? And I had no unpleasant smell ...

Here are many tips for drying meat and fish

Admin, Tatiana!I re-read all the tips, learned a lot. How have I not seen them before? How much work did you spend to bring all this to our attention. : hi: Thank you very much !!!

[Lyi]

Lyi, Oh ... what are you talking about. What apologies?
I cooked on max, it's probably 70 degrees, 6 hours.

home breast duck, not shop?

in my opinion, therefore.

how are you after the fridge

Ilmir, everything has become better! mine did not notice anything and they really like everything!

[Vika]

they like everything very much!

Vika, so this is the main thing!

Girls, take the trainee lovers to the company

[dGs]

dGs, Katyusha, sit down more comfortably! Let's hang out together.

[Cook]

Cook, thanks, Olya! We will !!! I'm a beginner, and a bunch of questions will appear)

Girls, good evening! Ozone for 10 purchases on their website accrued 300 bonuses, you need to spend it within 7 days. I just want to buy a large grass grass for 9 pallets, especially since it is now being sold at a discount. Can you please tell me if there is a tray for marshmallows in the kit? Will it be possible to make Belyov marshmallow in it?

Can you please tell me if there is a tray for marshmallows in the kit? Will it be possible to make Belyov marshmallow in it?

Elvira, why a pallet for Belevskaya? If the height of the native pallet is 1 cm, then there is no problem. Take baking paper, it is advisable to make a frame all the same, wrap the frame on the paper, spread the mass, level it, remove the frame and put it to dry ..
The mass is holding up perfectly. Does not blur.
I don’t know whether you have seen MK along Belevskaya ..

Belevskaya marshmallow in Lequip D5 Eco dehydrator (gawala)

[gawala]

gawala, Galina, Thank you ! Of course I saw your recipe. It was this master class that prompted me to buy a dryer.

Of course I saw your recipe. It was this master class that prompted me to buy a dryer.

It is desirable to have a frame all the same, well, if there is a possibility, of course. conveniently. Everything will turn out great .. Just don't put a lot of pallets. After one put, In any case, they all do not get up at once 5 pieces. It touches the mass on the pallet standing above.

Yes, you have a credit frame. In the photo it looks like one-piece cast. I'll show my men, maybe they will be able to portray something like that. I ordered the grass, tomorrow it will be possible to pick it up. On the chicken breast, another question - what temperature should I set - 70 degrees, for 8 hours?

I'll show my men

If you need to take a closer picture of her, tell me. I'll do it.

Checkmark, thanks a lot! Yes, if it's not difficult, please take a picture.
You can come to me!

Yes, if it's not difficult, please take a picture.

I'll do it.
I put two photos in my subject.

[elvin]

what temperature should I set - 70 degrees, for 8 hours?

elvin, Elvira, temperature 70 - yes, but look at the time by the thickness of the meat, the thin one will turn into a meat chip for beer, if you don't need a chip, then reduce the time so that the soft remains. It takes me 5 to 8 hours.

[Ilmirushka]

Ilmirushka, Ilmira, Thank you! ... Tomorrow I'll pick up my dryer and start creating.

[elvin]

Tomorrow I'll pick up my dryer and start creating.

elvin, Elya, good luck! And do not forget to bring us, boast of successes, delicious!

[Ilmirushka]

Ilmirushka, Ilmira, required

Will someone tell me what you can dry with meat? like a side dish or something. I mean, on the same temperature and time regime as meat. I read topics, probably somewhere, but so far my eyes run up and I am not guided at all
I have now put meat to dry at 65 degrees, chicken and turkey breasts, pork tenderloin, slices that are not thick up to 1 cm, all this took 7 trays. and on the 2 remaining trays I put halves of grapes, which I held for 10 minutes in the same marinade in which the meat had been marinated for half a day. Such a strange thought came that jerky, salty-sour-sweet meat would be delicious together with jerky grapes. or rather, not dried, how much he will have time to dry up there in the same time as the meat

so I thought that for sure you can put something in the dryer along with the meat, so that later you can eat everything together

Or was it necessary to write on another topic?

In general, the travola is so good, I like it so quiet and beautiful

[dGs]

what can you dry with meat?

dGs, Catherine, TOMATOES!