Iskatel-X
I had a lot of salt according to the recipe. I put 50 g.
Salt can be different!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18980.0
My husband cooks this way, does everything that is written, down to the comma.
I'm not the only one! ..
Iskatel-X
Omela
Grind bay leaves in a grinder
And if you didn't eat it, then in any way? Pepper mill - won't it work?
Or, like manually breaking small?

Smoked paprika - can be sweet and spicy!
What is yours? You can't understand from the picture.
Thank you
Omela
Quote: Iskatel-X
like to break it manually?
Iskatel-X, like yes, only very small. Or a coffee grinder, if available.

Quote: Iskatel-X
Smoked paprika - can be sweet and spicy!
Sweet.
ulaaa
Delicious boiled pork
Whoever does it for the first time, I advise you to strictly follow exactly the spices indicated by the author
This is really, as they say, what the doctor ordered
Very aromatic, tasty
Iskatel-X
Omela
Wrap the meat in 2 layers of foil and refrigerate for a day.
What are 2 layers for?
To avoid tearing when pickling?
Or is it important for roasting?
Su-Videat I will.
Accordingly, instead of foil - Vacuuming.
Right, I understand the process?
When ready - Thermal shock? Or, just cool and refrigerate?
Thank you
Omela
ulaaa, thanks for the kind words. Glad you liked.)

Iskatel-X, two layers so as not to tear, yes. You can see right away, without the foil step. I just cool it down.
Iskatel-X
Omela
Accordingly, instead of foil - Vacuuming.
While the post ruled, you have already answered.
Omela
Once I left and the meat after cooking cooled down right in the bowl. It turned out just as well.
Shl. I'm writing from my phone, so it's slow.)
Iskatel-X
By salt, read on the forum
Rubbing. Aim to use no more (but no less than) two teaspoons of salt for every 300 grams of meat.
- for roasting meat in a piece, ham, boiled pork, it is customary to use salt in the amount of 2.5% by weight of the meat or:
- for 1 kg of meat 20-25 grams of salt. 1 st. l. salt "with a mound" - 21-22g
2h l - is not enough for 1.5 kg?
1.5 st. l. - according to quotes?
Tenderizer - Recommended or Contraindicated?
Omela
Quote: Iskatel-X
2h l - is not enough for 1.5 kg?
Iskatel-X, here such a thing ... with salt everything is very individual. To me - not a little, but here HERE read.

Quote: Iskatel-X
Tenderizer - Recommended or Contraindicated?
Everything is also subjective. I don't tender such thick pieces. Only steaks, which must be fried quickly.
Iskatel-X
In terms of salt, I don't consider the taste, here everything is individual.
- Salting, smoking and drying - all these processes contribute to the destruction of bacteria that tend to spoil food.
Salt ratio - to kill bacteria.
Omela
Well, I used the same amount of salt in pork carb. And nothing, alive. Just kidding. In this case, I cooked in the oven, the bacteria died. You will not dry the raw meat, where it is important to destroy everything at the preparation stage. You will see it, fry it later. But if in doubt, put it according to calculation. )
Iskatel-X
I prepared it.
Festive boiled pork
Ingredients.
Festive boiled pork
We dry the meat.
Festive boiled pork
Cooking the marinade.
Festive boiled pork
We coat the meat.
Festive boiled pork
We evacuate.
Festive boiled pork
Ready dish.

The taste will inspire us with the matrix. The taste will be given to us by paprika, extraordinary! Smoked! Great spice!
The softest and most juicy boiled pork, prepared earlier, according to other recipes. Deliberately, I use the same type of meat from the same manufacturer (deviating slightly from the basic recipes) in order to objectively compare.
Thanks for the great recipe!
Omela
Iskatel-X, thank you, so I would look and look ... from under the table !! It turned out great! Glad. what we liked!
Jenni
and a loin instead of a ham will not fit? will it be dry?
Iskatel-X
Evgeniya
Any meat will do. Exclusively, your preferences!
It will not be dry, strictly follow the cooking technology.
Omela
Quote: Iskatel-X
Any meat will do.
: friends: support.
shurpanita
And where can I buy smoked paprika ... this is not the first time I meet in recipes ...
Omela
Marina, I bought in METRO.
shurpanita
Can I get a package for the studio? pohaaaaaluysta!
shurpanita
Thank you! I saw
Svetlana2014
Omela, thank you so much for the recipe, made for the New Year's table.
Sooooo simple and delicious!
Holiday greetings! All the best in the new year!
Omela
Svetlana2014, Sveta, Thank you! Glad you liked it. And Happy Coming! All the best!
Zamorochka
I came to say another thank you for the recipe I baked for the holiday, specially bought smoked paprika, I really liked the seasoning, and the meat turned out to be gorgeous, even the fussy grandson, ate it with pleasure and gave it to him, for me this is a high indicator, usually children are not very meat then they eat. By the way, the cooking technologists followed exactly, everything is simple, I love such recipes, and most importantly, it is sooooo tasty and natural, in the sense, not sausage))) I recommend to everyone who has not yet had time to try to cook this recipe!
Iskatel-X
Galina
really liked the dressing
I cook according to the recipe all the time, as I eat it!
Super recipe!
Today is a holiday, I did not open the package. Tomorrow I'll open it, fry it, eat it.
Omela - Craftswoman! I wonder if this is a hobby or a pro?
Elena Tim
Quote: Omela
I bought in the METRO.
Melk, you will be in Meter, buy me such a paprika, eh. Otherwise, I don't know when I will be there ... anyway, you got to me earlier, and at the same time grab paprika. Okay? Well pazhalstaaaaa!
And then I'll make a fig for your boiled pork!
Zamorochka
Quote: Iskatel-X
Omela - Craftswoman! I wonder if this is a hobby or a pro?
Iskatel-X, I think - both that, and another, but in general, this is probably her purpose in this life, to share her experience, knowledge and skill It's so cool that there is a Bread Maker, I have learned so much in just six months of my life on the forum) )), received valuable advice, and I just cheer myself up in some topics. Omela, well, just one of the gurus on this forum))))
Omela
Zamorochka, Galina, thanks for the kind words! I am very glad that my grandson ate.

Quote: Iskatel-X
is it a hobby or a pro?
Iskatel-X, You mean by the word "pro" - do I have a special education? Only to you in secret - no. But maybe someday the hobby will turn into something serious.

Quote: Elena Tim
you will be in the meter, buy me the same paprika
I don't care !! I will not buy! Once again, my pass was taken away, I have not gone there for a year already. You can buy in internet shops.

🔗

Here it is completely free, already dumb:
🔗

Iskatel-X
Omela
under the word "pro" - do I have a special education?
Work in this industry by profession.
The diploma does not matter. Skill is important! Real, not according to documents.
Omela
Quote: Iskatel-X
Work in this industry by profession.
))) no .. even thoughts have never been in this area to work. Although she defended her second diploma on the topic "Management in the field of public catering."))) And the skill somehow appeared by itself, unexpectedly.)
Omela
Iskatel-X, try this recipe again. a very decent result is obtained.


Salted beef (MANZO DI POZZO) (Omela)

Helen
Omela, Tell me, but such a seasoning is such as smoked paprika, don't you know ??

Festive boiled pork
Omela
Elena, you look at the composition, what's in it? In my only smoked paprika. and there may be smoke flavors here.
Helen
Quote: Omela
Elena, you look at the composition, what's in it? In my only smoked paprika. and there may be smoke flavors here.
Ingredients: red paprika, sea salt, sugar, garlic, smoke aroma (natural)
Omela
Quote: Helen3097
smoke aroma (natural)
Well, if you are satisfied with the flavor, then use it, it will not affect the taste. I still hope. that in my version the paprika is naturally smoked. And watch with the quantity, don't overdo it. once there is salt in the composition.
Helen
Quote: Omela

Well, if you are satisfied with the flavor, then use it, it will not affect the taste. I still hope. that in my version the paprika is naturally smoked. And watch with the quantity, don't overdo it. once there is salt in the composition.
I understood ... I need to get to the metro ...
Albina
Quote: Omela
A festive dish according to a recipe from the blog of Y. Vysotskaya. My husband really liked it, he said, always cook in this way.)) They cut the meat in my absence, so fotala what was left.
Ksyusha, and what's left is wonderful And it seems that the recipe is simple in preparation 🔗 almost missed it while bookmarking. My 6kg goose for Christmas was dumb and say too little. And this is still the middle son with us, he is at school.
Elena Kadiewa
Ksyusha, have you tried to do it in the airfryer?
We must try to find this smoked paprika, although we hardly have it, but the recipe was too interesting!
Omela
Albina, elena kadiewa, Thank you! : rose: I didn't do it in the airfryer, I don't have it. I think that it will work out as well.

Quote: elena kadiewa
I must try to find this smoked paprika,
Elena, you need to look at online spice stores. it's just not sold in stores.
Elena Tim
Quote: Omela
Once again, my pass was taken away, I have not gone there for a year already.
Shaw took up the old again? Do you want groceries in your pockets, don't pay? I knew that they would catch you again, escort you out under white little hands, and no longer forgive you.
Eh, why should I do something with you? ...
Lan, don't cry. I’ll be in the Metro, I’ll ask you forgiven me for the last time, I think that you have already corrected yourself, that you stood in the corner for a whole year and realized!
Omela
Aha, auntie, put in a word .. I will not do it anymore!

Festive boiled pork

Elena Tim
Gyyyy!
Kizya
Ksyusha, a gorgeous meat turned out !!! Delicious! They have already crumbled everything, a tiny piece remained ...
Omela
glad, glad you liked!
eye
Quote: Omela
Here it is completely free, already dumb:
with natural smoked patamushta flavor
Omela
Apparently yes!)
Omela
Quote: Iskatel-X
I prepared it.
Iskatel-X, tell me, pzhl, how long will you see the meat?
Iskatel-X
Oksana!
According to your prescription! I do not remember exactly...
Su-Vid 8 hours 65 * C.
Thermal shock!
Too easy ... I haven't cooked in a while ...
I cook regularly according to your recipe:
Pork carb in pink pepper
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377325.0
Favorite !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!
+ More salad with seaweed (noted in the topic), which greatly simplified ... to seaweed ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=411952.0
Omela
Quote: Iskatel-X

I do not remember exactly...
Ггг ... straight after Evdokimov: "you don't remember, I don't remember how to live, then we will continue ??" (c)))))))))))))))
Today there was absolutely no time to cook the brine, I vacuumized it according to this recipe. Tomorrow I will cook. Otherwise, I like it in pink pepper too.)
And hands did not reach the cabbage, and now it will certainly not be up to it. We will restore the protein.)

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