Aunt Besya
Of course!! Only, to be honest, it was sooo long ago. As I got hooked on homemade sausage, I ended up with the purchased
Tumanchik
Quote: Aunt Besya

Of course!! Only, to be honest, it was sooo long ago. As I got hooked on homemade sausage, I ended up with the purchased
Lena, I think it's worth trying the loaf too! Well, since we own home sausage, it means that you will knead well and there will be no problems!
toffee
Tumanchik, Irina, looking for sausages that I will make for the New Year's table. I will definitely prepare this bread. I already bought a uniform.

P.S. Half of my New Year's table will be prepared according to your recipes. Thank you!!!
Tumanchik
Quote: toffee

Tumanchik, Irina, looking for sausages that I will make for the New Year's table. I will definitely prepare this bread. I already bought a uniform.

P.S. Half of my New Year's table will be prepared according to your recipes. Thank you!!!
Ira is so nice and responsible! I sincerely wish you a good New Year's Eve and please your relatives and friends. And of course yourself. Hope you enjoy everything!
there is nothing difficult here: cool and knead well.
Irgata
Irishka, bread, I cook the current in a mantoshnitsa, and now I have to try the marinade you say tastier means tastier
Quote: posetitell
Only milk is confusing in the composition (I can't), but what can it be replaced with (not from milk)
When a kitchen for preparing soy products worked in our city, I bought soy milk powder, cool thing, pancakes on it and eggs were not asked in the dough, dilution in water, like cow's milk powder = 2 tablespoons. l per glass.

I found it in tyrnetMeat bread "As in the store" Meat bread "As in the store"

Two silicone molds = good portions = Meat bread "As in the store"
Tumanchik
Quote: Irsha
Irishka, bread, I cook the current in a mantoshnitsa, and now you need to try the marinade, you say - tastier, then - tastier
baking is definitely tastier, it can certainly be more harmful, but tastier!
Irgata
Quote: Tumanchik
can certainly be more harmful
Yes, I'm not from harm, I just didn't want to drive a big stove, but in xn you can bake it ... although a couple of t lower = it turns out softer. but without a crust
Tumanchik
Quote: Irsha
but without a crust
for the crust of mono and the Motherland of that ... forget
posetitell
Irish, Happy New Year! Yesterday I made some bread, they started to die down, today we continue, we continue ... Delicious, my delight. Made a creamy tomato sauce, I'll try it soon.
Tumanchik
Quote: posetitell

Irish, Happy New Year! Yesterday I made some bread, they started to die down, today we continue, we continue ... Delicious, my delight. Made a creamy tomato sauce, I'll try it soon.
Nikka, honey! I am very happy!
Cook with pleasure! URAAAAAAAAAAAAAAAAAA !!!!!
lily_a
I want to do it tomorrow, but no milk powder. If you put 50-100g of regular milk? Or freeze milk ice?
Tumanchik
Quote: lily_a

I want to do it tomorrow, but no milk powder. If you put 50-100g of regular milk? Or freeze milk ice?
oh Lily, please forgive me !!! I understand that it's too late! just in case, I will answer - either nothing to replace, or starch (if corn, then 2 tablespoons, if potato, then one is enough). Pouring milk is definitely not necessary. VERY GOOD KMIX !!!!!!!!
lily_a
Thank you! While I was thinking, the filling in the refrigerator continued to change. Sour cream was put 100g. instead of ice and milk powder. And prunes in the middle. And the meat was pork + chicken. It turned out delicious. I think by marinating the meat.
It turned out for reasons. And very tasty!
Irgata
such meat casseroles I got used to making in a princess in a deep pizza form with my darling

as usual 15-20 minutes on / 15-20 minutes off, very compact - one device works only 15-2o minutes
it turns out fried and a lot = one and a half liters the silicone mold holds
Tumanchik
Quote: lily_a
It turned out for reasons. And very tasty!
the most important thing!
Quote: Irsha
such meat casseroles I got used to making in a princess in a deep pizza form with my darling
Well, you are our specialist! I'm sure it's delicious
| Alexandra |
I have a complete confusion in my head, why is there no nutmeg, sugar, alcohol?
Marina22
Tumanchik, and I wanted to. Can you also bake in a cartoon?
Tumanchik
Quote: | Alexandra |

I have a complete confusion in my head, why is there no nutmeg, sugar, alcohol?
but you must? then you can then sprinkle on top and sprinkle


Added Thursday, 01 Dec 2016 09:42

Quote: Marina22

Tumanchik, and I wanted to. Can you also bake in a cartoon?
Well, in the form of bread, it is unlikely ... if you pick up such a form. but in the form of a big cutlet easily!
| Alexandra |
So Irisha - as I say, I have confusion. Yesterday I received 1 / 14th of a moose, somehow cleaned 1116g of pulp from it, cut it, salt 1 hour. l., pepper 0.5 tsp., basil, thyme and put in the refrigerator. I assumed that today I would go to Tekkiy to receive, but probably not to leave, so I will make bread in the oven. I once did it for a long time - I got the taste of a cutlet. Probably because I kneaded without ice. I don’t know what to do with this meat today - to knead it in cotton without ice or with hands with ice, periodically putting it in the refrigerator? I have a blender without hooks, just whisks and a chopper.
Tumanchik
Quote: | Alexandra |

So Irisha - as I say, I have confusion. Yesterday I received 1 / 14th of a moose, somehow cleaned 1116g of pulp from it, cut it, salt 1 hour. l., pepper 0.5 tsp., basil, thyme and put in the refrigerator. I assumed that today I would go to Tekkiy to receive, but probably not to leave, so I will make bread in the oven. I once did it for a long time - I got the taste of a cutlet. Probably because I kneaded without ice. I don’t know what to do with this meat today - knead it in cotton without ice or with hands with ice, periodically putting it in the refrigerator? I have a blender without hooks, just whisks and a chopper.
better in hp. You can't knead it with your hands. the most basic thing in kneading
| Alexandra |
So - without ice? With cold water?
Tumanchik
Quote: | Alexandra |

So - without ice? With cold water?
why no ice? with ice. just turn on the dumplings dough mode. where there is no heating. it can be run several times
| Alexandra |
So the ice cover will deteriorate.
Tumanchik
Quote: | Alexandra |

So the ice cover will deteriorate.
so don't throw the whole thing. break it into snow. nothing will spoil.
but generally take cold water and also in the freezer. so ice
| Alexandra |
Well - if you only try that way.


Added on Friday 02 Dec 2016 02:48 PM

Irish, here I am in the process, and I think - if cooling to below 12 and ice is needed because of fat, then there is no such thing in moose meat ...


Added Friday, 02 Dec 2016 03:15 PM

Everything, set. And I don’t know if I covered it like that - after all, it should be slightly, not airtight?
| Alexandra |
She pulled out bread - and on the train, for a day. I will try to report, although hardly anyone is interested in the experiments on elk meat. The bread turned out, delicious, for us there is not enough salt and spices, although I put 7z of garlic. But there are such moments. A lot of broth was released into the form, it decreased. And of course, the structure did not work out like you have in the pictures. Maybe because the fibers are too coarse and they need to be mixed more intensively? Or why?
Tumanchik
Quote: | Alexandra |

She pulled out bread - and on the train, for a day. I will try to report, although hardly anyone is interested in the experiments on elk meat. The bread turned out, delicious, for us there is not enough salt and spices, although I put 7z of garlic. But there are such moments. A lot of broth was released into the form, it decreased. And of course, the structure did not work out like you have in the pictures. Maybe because the fibers are too coarse and they need to be mixed more intensively? Or why?
You really need to knead very well. In production, it is the cutters that create that very structure.In addition, it is necessary to take into account the absence of improvers and enhancers. But it is kneading that gives the absence of crumbling. The ratio of liquid to meat. The meat should absorb it and drain.
Don't worry about the broth. Fine. It will cool down, mature and equalize. About salt and spices - a matter of taste is indisputable.
And of course, pork shoulder and beef / elk are sooo different things. Here you may even have to fight off repeatedly.
| Alexandra |
Brought Teskiy today. And I haven't chosen a mixer yet - there is no time to sit in the internet. I didn’t dare to throw ice into the cold store, I added melted water.
Tumanchik
Quote: | Alexandra |

Brought Teskiy today. And I haven't chosen a mixer yet - there is no time to sit in the internet. I didn’t dare to throw ice into the cold store, I added melted water.
well, at least delicious?
velli
[: hi: b] Tumanchi
Tumanchik
Quote: velli
cutters
ugh, damn it, after anesthesia, I began to confuse the words! not coolers, but cutters oh rzhu I can't))))))))))
ValentineThank you for your attention to the recipe. So they painted everything in detail! Certainly someone will come in handy!
| Alexandra |
Tumanchik, Irisha, I wrote above that it is tasty, but - like not sausage, maybe the fibers of the moose are like that, maybe it interfered with cotton and without ice. Moreover, my oven Shteba 41 is unpredictable, I baked for 180-190 hours with convection, 10 minutes. under the grill, and today, when I began to cut it closer to the middle, half of the cut is pinkish. And my loaf is nearly half the size of yours. It is necessary to choose a stationary mixer and stir for longer.


Added Monday 05 Dec 2016 8:52 PM

velliWhat is your mixer model and what does this heavy dough attachment look like?
Tumanchik
Sasha, all the same I am inclined to think that it is necessary to add lard to elk meat. fat is needed here. ice or ice water is required. it is even possible that you need a little more here. and the rest is just kneading. if the bread gave a lot of liquid as a result of baking, then I think the meat absorbed little of it. it may be worth letting the minced meat stand a little longer. in short, try ... try and practice again!
Babovka
Thanks for the recipe. Steamed in MV deliciously


Added on Tuesday 06 Dec 2016 11:06

I made a batch in HB on the program of dumplings in two passes
Tumanchik
Quote: Babovka

Thanks for the recipe. Steamed in MV deliciously


Added on Tuesday 06 Dec 2016 11:06

I made a batch in HB on the program of dumplings in two passes
glad you liked. cook for health!
| Alexandra |
Irish, you can't write in a personal message, so here I will ask, what do you think - when choosing a mixer, should I try to take more power, given that the mince is moose? Or does nothing depend on the power, for example - 280 W is enough?
Tumanchik
Quote: | Alexandra |

Irish, you can't write in a personal message, so here I will ask, what do you think - when choosing a mixer, should I try to take more power, given that the mince is moose? Or does nothing depend on power, for example - 280 W is enough?
Sasha, if I can, I’ll better ask my husband in the evening. he's good at it
| Alexandra |
Thank you very much, you just have to choose, but now I have missed a lot of profitable models, they disappear instantly in front of N.G. I want with a 2-year warranty, it seems like only Zelmer or Saturn (from the budget). Maybe you just need a longer elk with the addition of a pig, stirring, so that these threads are formed? And after all, water is added, so this minced meat is not very heavy?
Tumanchik
Quote: | Alexandra |

when choosing a mixer, try to take more power, given that the mince is moose? Or does nothing depend on power, for example - 280 W is enough?
my husband said this: a weak mixer can quickly burn out. therefore, the more power, the better the mixer. but I will not say by model - I have a Bosch combine. the mixer interests me only as additional beaters and a coffee grinder. I still have Soviet
| Alexandra |
So 280 is weak? 2 year warranty. I know Zelmer from a meat grinder - it's good.
Tumanchik
Quote: | Alexandra |

So 280 is weak? 2 year warranty. I know Zelmer from a meat grinder - it's good.
well, still beat the protein, maybe, but knead the meat for 10 minutes
| Alexandra |
Clearly, I'll watch others, from 400W.
Tumanchik
Quote: | Alexandra |

Clearly, I'll watch others, from 400W.
why aren't you looking for a harvester option?
| Alexandra |
Yes, everything seems to be there, a blender with whisks and a chopper, cutting Philips 1388. The combine was lying dead in the attic, maybe I'll repair it later. And a lot of where money is needed - we are finishing the house ...
Tumanchik
Quote: | Alexandra |

Yes, everything seems to be there, a blender with whisks and a chopper, cutting Philips 1388. The combine was lying dead in the attic, maybe I'll repair it later. And a lot of where money is needed - we are finishing the house ...
understandably
| Alexandra |
Irish, you probably have no time in front of NG, but maybe you can answer. On your advice, I began to look at combines, and I saw two at once, Philips 7627 with a capacity of 650 and Bosch 3100, which is already 800 watts. But they don't have hooks, but spinning knives or stirrers. But the power is large, unlike the Zelmer 1206 mixer, which is only 400 watts. And what to choose - I cannot understand. At the mixer, after all, the bowl turns and the hooks. What is more important to me - the power or the nature of the mixing?
Tumanchik
Sasha, well, everything should be. Both the power and the attachments are suitable. What is the use of a mixer that burns out from overload or a combine that does not give efficiency.
| Alexandra |
Happy New Year, health and happiness! They brought me a Bosch harvester for testing, with a power of 800 watts, with the same knife as Bosch's, which I have to buy out before 6th. I want to try if I can get those white threads of yours on it ...
Tumanchik
Quote: | Alexandra |

Happy New Year, health and happiness! They brought me a Bosch harvester for testing, with a power of 800 watts, with the same knife as Bosch's, which I have to buy out before 6th. I want to try if I can get those white threads of yours on it ...
I'm waiting for a story about the result
| Alexandra |
So there is nothing to knead - yesterday we left for N.G. to St. Petersburg and froze the day before yesterday elk. There is only minced meat with a roll, spices, an egg, kneading it - it's not significant ... And there was no lard to buy today on the way back, everything is closed. Thawing moose and lean pork.


Added Sunday 01 Jan 2017 07:20 PM

So if you knead with a combine - do you have some other attachment, not a knife? They write about Boshevsky combines - they make minced pate, with these very knives.

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