home Culinary recipes Meat dishes Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance

Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance (page 12)

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Tumanchik
Yeah ... we never get sanctioned! Such talents !!!!! Lyudk, I'm proud of you!
Natusya
Mandraik Ludmila, Lud, and on what program? What HP do you have? Looks like mine ...
Mandraik Ludmila
Natusya, I have a heated program, in Mystery, in Redmond No. 3, these HPs are generally twin brothers, only Redmond has less power, and the programs and accessories are exactly the same. So, this is the "whole grain bread" program, it starts with heating, then kneading, the same is similar with heating and further, until Baking. I have a pulley on which the blade has fallen out, so nothing rotates in the bowl, so I put two half-liter cans (just in case, I line the bottom with a rag or gauze), I have different cans, one higher and narrower by 0, 48l, the other is wider and lower by exactly 0.5l, they contain milk with a spoonful of sour cream - this is if yogurt, and if katyk, then baked milk 0.3-0.4l + cream + sour cream until a full can and turn it on, where heating is -that is up to 35-37 degrees, the very thing that would ferment, the main thing is not to miss the transition to baking, otherwise we will get cottage cheese. so I set the hour timer to 2-2.5.
Ira, we've deviated from the topic again, I'm sorry, dear
Tumanchik
Quote: Mandraik Ludmila
Ira, we've deviated from the topic again, I'm sorry, dear
no, I'm interested too! I don't have any baking separately
Mandraik Ludmila
Quote: Tumanchik
no baking separately
Oh, how, but I did not know that this happens, I have experience with two HPs, so they, as I already wrote above, are completely identical, all programs are carbon-copy, I don’t know who licked from whom ... the difference is that Mystery has a power of 550W, and Redmond has 450W, and scapulae, measuring spoons cannot be distinguished from what, and the buckets are of the same shape, only the upper mounts are slightly different, but from Redmond you can insert into Mystery and it will work ... it looks like one factory make
And the Baking program in both HPs is the last one for an hour, there is an hour of baking and another hour of maintaining the temperature, that is, as in the proofing, ten does not drop below + 35 + 37 ..
Tumanchik
Quote: Mandraik Ludmila

Oh, how, but I did not know that this happens, I have experience with two HPs, so they, as I already wrote above, are completely identical, all programs are carbon-copy, I don’t know who licked from whom ... the difference is that Mystery has a power of 550W, and Redmond has 450W, and scapulae, measuring spoons cannot be distinguished from what, and the buckets are of the same shape, only the upper mounts are slightly different, but from Redmond you can insert into Mystery and it will work ... it looks like one factory make
And the Baking program in both HPs is the last one for an hour, there is an hour of baking and another hour of maintaining the temperature, that is, as in the proofing, ten does not drop below + 35 + 37 ..
and I don't really suffer. I like to bake bread in the oven. and HP for kneading, yogurt and farce majors
a piece
Tumanchik, thanks for the recipe. Marina shank is now only in this marinade. The meat is very tasty. I hope I can wean my husband off shop sausage.
Tumanchik
Quote: slice

Tumanchik, thanks for the recipe. Marina shank is now only in this marinade. The meat is very tasty. I hope I can wean my husband off shop sausage.
Marinochka is very glad that she liked it! And thank you so much for taking the time to share the result!
Natalia-NN
Tumanchik, Irina, came to say thank you for the marinade. Today my husband and I decided to celebrate the last day of vacation with a barbecue.I came across your recipe, though I didn't have all the ingredients and I marinated the meat for 8 hours, but I really liked the idea of ​​pouring boiling marinade over the meat. The husband ate and praised. So that's the recipe in the bookmarks.
Tumanchik
Quote: Natalia-65

Tumanchik, Irina, came to say thank you for the marinade. Today my husband and I decided to celebrate the last day of vacation with a barbecue. I came across your recipe, though I didn't have all the ingredients and I marinated the meat for 8 hours, but I really liked the idea of ​​pouring boiling marinade over the meat. The husband ate and praised. So that's the recipe in the bookmarks.
I'm very glad and thank you so much for your feedback! Cook for health and please loved ones!
Tumanchik
Dear culinary specialists. I advise the new version of pickled brisket
Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearanceBrisket accordion in breadcrumbs on an apple pillow
(Tumanchik)
Innochek
Thank you very much for the recipe. : hi: I did a knuckle today in a cartoon. 130 minutes baking + 40 minutes with potatoes! It turned out super. : hl-izm: I took smoked tea and added a little oyster sauce. The taste is a fairy tale, and the view is very appetizing. I will definitely repeat
Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearance
Tumanchik
Innochek, very happy dear! Thank you for taking the time to share and not being too lazy to bring a photo
Very nice!
Oktyabrinka
Irochka, thank you so much for the recipe. delicious. I made a goose (I can't smoked it), I tried many recipes, but it's not that. pickled for three days, baked in the sleeve at 190 *. in appearance it turned out like smoked, the taste was amazing, I added spices according to the recipe, only I got a lot of broth, now I will look for a deep baking sheet with a grate for baking. the recipe is very simple to perform
Tumanchik
Quote: Oktyabrinka

Irochka, thank you so much for the recipe. delicious. I made a goose (I can't smoked it), I tried many recipes, but it's not that. pickled for three days, baked in the sleeve at 190 *. in appearance it turned out like smoked, the taste was amazing, I added spices according to the recipe, only I got a lot of broth, now I will look for a deep baking sheet with a grate for baking. the recipe is very simple to perform
Tanyusha for good health !!!! Glad you liked! Thank you so much for sharing!
_IRINKA_
Girls, damn it, it's such a shame, I added the recipe to the bookmarks a long time ago - I decided to cook the knuckle, and it is necessary to marinate it for 3 days, it will not marinate overnight?
Tumanchik
Quote: _IRINKA_

Girls, damn it, it's such a shame, I added the recipe to the bookmarks a long time ago - I decided to cook the knuckle, and it is necessary to marinate it for 3 days, it will not marinate overnight?
Irisha is not enough of course. But if you bake it in a baking bag with the addition of marinade, it will work out great!
celfh
Irina, thank you very much !!! I cooked in the airfryer. Delicious

Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearance
Tumanchik
Tatyana, what a beauty it turned out !!!! Straight to envy mono))) I here accidentally bought smoked paprika! For the first time!!! I just want to try this recipe!
celfh
Irina, today I took out duck legs, my husband immediately asked - can you duck in the same way as you cooked chicken?
Marinated)) Tomorrow I will tell and show what happened)))
Tumanchik
Quote: celfh

Irina, today I took out duck legs, my husband immediately asked - can you duck in the same way as you cooked chicken?
Marinated)) Tomorrow I will tell and show what happened)))
yes even an elephant)))) come! it's delicious with you !!!!
celfh
Quote: Tumanchik
even an elephant
Ira, no elephant was found, but the duck turned out to be nice

Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearance

very juicy and soft

Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearance

Thank you!!!
Tumanchik
Tatyanahow delicious it is !!!
here you are! and fed her, and made me happy))))
Ksyu-juha
Thank you, good marinade .... very similar to purchased grilled chicken.
I was worried so as not to smell of tea, but on the second day everything was okay and the smell of tea disappeared, I added onion rings from myself, from seasonings to kebabs, the recipe salt is good ... very fried and soft wings and legs came out ...
Thank you so much
Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearance
Quiet
Girls, little ones! for worry
I ask for help.
I saw it somewhere in the subject, but now I can't find it quickly.
There are three pieces of ham, 600-700 gr. each. I want to bake 2 in the sleeve in the oven, and one in the AG.
The question is - how much to keep them there and at what temperature? Someone described it in steps. If I may...
Dimych and Margo
There is no way to reread 29 pages. I will share my recipe for shank marinade.
For a shank of 1.5 kg:
Soy sauce -5-6 tbsp
mustard, ready-made -2-3 tbsp. l.
honey -1 tbsp. l.
herbs and spices - to your taste.
I stuff the shank with garlic, but you can also grate it in the marinade.
Everything mixes well and the shank is coated. I pack it in a baking sleeve and send it to the fridge to marinate. As a rule, it costs me a day, but less is possible. The primary source generally indicated two hours, but I think this is not enough. I bake the shank itself for approx. 2 hours in the oven at 180 degrees. For 10-15 minutes I cut the sleeve and brown it on the grill. It turns out just divine !! Pets are delighted! Chicken wings, legs, thighs were made with the same marinade. It was also very tasty.
Arinna
Tumanchik, thanks for the recipe. Preparing turkey drumsticks for my husband's birthday. Truth without soy vinegar. I put my shins in a hot marinade in the evening, overnight in the refrigerator. Baked in foil in the afternoon. First at 220 gr., Then 150. It turned out great, I presented the recipe to the guests. Thank you.

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