Crochet
Quote: Mila1
is it about dill stalks?

Yeah), it's about them, Lyudochka ...

Quote: Mila1
I usually have them in small portions.

I have a bag ...

I won't cut that much in two days ...

Lyudochka, and through which grate of the meat grinder, small or large, is it better to pass them?

You write that you dry at the maximum, and I dry the greens at a minimum in Isidra), can I wonder if I babysit with her?
Admin
Quote: Krosh
and I dry greens to a minimum in Isidra), we can’t be in vain with her

Of course in vain!
Water-liquid must be urgently removed from the greens; this requires a high temperature. And when the greens begin to wither, then you can lower the temperature.
Thus, the greenery will remain beautiful and not withered.
Crochet
Tanechka, Thank you !!!

Tanyush, after the greens have dried up, reduce the temperature to medium or to a minimum?
Mila1
Quote: Krosh
and through which grate of the meat grinder, small or large, it is better to pass them
Yes, absolutely no difference. All the same, then grind And so and so it is good, through a small one it looks more beautiful and more accurate, if the part is then left not crushed. This can also be added For this, it is better on a shallow wire rack



Added Wednesday 22 Jun 2016 11:17 am

Admin, Tanechka, again low bow for help


Added Wednesday 22 Jun 2016 11:20 AM

Quote: Krosh
after the greens have dried, reduce the temperature to medium or to a minimum
Innochka, I dry at the temperature that is necessary for more valuable products that are being dried at the moment along with the greens I have EXACTLY in Isidri and the color and aroma of greens ALWAYS GREAT it turns out I love her very much. In another dryer, the result was a little lower
Crochet
Lyudochka, I understood correctly, you dry from start to finish at the maximum temperature?

I put the dill twigs to dry and along with them several pallets with ground stems, the twigs are almost ready, but the stems, I feel, will dry for a long time ... well, okay, so be it), I'm not in a hurry ...
Mila1
Crochet, Innochka, in terms of temperature when I change it as needed, but I don’t bother. The stalks take much longer to dry, especially if they are rolled
Jiri
Lyudochka, I ran to the market yesterday for the arrows. In the morning Kesha played everything, the dryer works on the balcony, but the smell is everywhere. I left a few scrolled arrows in the tray, I will freeze. Give me a magic pendal more often, you look and I'll force strawberries!
Mila1
Jiri, Irish, give me a pendel ... make strawberries. Today I have the fourth batch of strawberry chips and dried strawberries. Run to the market. there are still strawberries
CurlySue
Frankly, I was very skeptical about the recipe.
Here, I think, someone has nothing to do: why grind the arrows, if usually there is always ready-made garlic at hand?
Last year's garlic sprouted in the garden next to the strawberries, gave arrows, and out of interest I just decided to try this recipe.
Since I don't have a meat grinder, and for the sake of 10 arrows, twist something there ...
I ground the arrow stalks on a blender in a bowl, cutting them into a length of 2-3 cm,
and put it to dry in the sun (we have it right now up to +40 in the sun, and so everything will dry out ...).
As a result, by the evening everything was dry and I brought it into the kitchen. The aroma was such ... who loves garlic will understand me.
And you know, he is different ... somehow richer, more interesting or something. I don't even know how to describe it ...
As a result, in the morning I ground everything on the coffee grinder, the aroma is still awful beautiful
Thanks for the recipe!
SOS! Where can I get another shooter?
Mila1
CurlySue, Helen, THANK YOU VERY MUCH for your feedback !!!!
Quote: CurlySue
I think someone has nothing to do
Aot and I thought that they would think about me that way.But I really liked the aroma of these arrows, that I decided that if you throw your slippers, it will still fly far
Since I am without a summer residence, I have already bought all the garlic arrows on the market
CurlySue
Quote: Mila1
Aot and I thought so, that they would think of me that way
Ott means the way it is ...
No thanks, of course. the recipe is super.
I once bought dried ground garlic as a seasoning, it was sold by weight and sooo expensive, so it’s clear how much garlic you need to dry and grind to get a kilogram of this powder).
I tried to add both to the soup and to the stew ... honestly - I did not like it.
I probably had it for 2 years ... in the end - threw it out.
And I tried this one - I like the taste and smell.
By the way, I ground it together with red salt. So that it cakes less, and there is more seasoning.
Mila1
Quote: CurlySue
ground together with red salt
This is how you need to try to mix too
I also bought ground garlic in the store. I didn't really like the smell in the bag And here I am Oktyabrinka I treated them to OWN garlic, grown-dried-ground with my own hand (sent it to me), a COMPLETELY different flavor. DELICIOUS!!! After that, sniffing the arrows and me on the market, this idea arose
Loksa
Ludmila, Loved the recipe! Thank you!
Mila1
Loksa, Oksanochka, I'm very glad that I liked the recipe
Irina F
Mila1, Lyudmila, I just wanted to ask about parsley: I already have it so big, I mean the stems are healthy. Can I dry and grind this?
Mila1
Irina F, Ira. I also came across bundles with large stems. I scrolled through a meat grinder. They are juicy Therefore, I laid out the gruel together with juice on the trays for marshmallows.This dark mass is dried, and then I grind it with Pofikuk and I get a beautiful green powder And it seems to me that the aroma is stronger from the stems
Belka13
Mila1, Thank you for the idea! I dried and froze the shooter, I also want to do it in Korean.
Irina F, I dried the parsley - everything worked out great too. I mix it with dill and carrot tops and add it wherever possible.
Mila1
Quote: Belka13
I mix it with dill and carrot tops and add it wherever possible.
Olga, so they promised me tomorrow to bring a big bowl of carrots with tops
Belka13
Ludmila, that's the truth they say that Russian women will not disappear even in a crisis
Mila1
Belka13, Olga, reading the forum, every time I find this confirmation
Irina F
Oh, girls, thanks, how quickly they answered!
Then I'll go and cut off the parsley and dill!
Belka13
Irina F, I have several jars - separately all herbs and in a mixture This is how I play.
Mila1
Quote: Belka13
I have several jars - separately all herbs and in a mixture This is how I play.
here it is with me ... this way and that
Belka13
Mila1, where else would I get a place for these jars?
I still have the scent of garlic in the air since Monday. And the color is such a rich grassy green.
Mila1
Quote: Belka13
to take another place for these jars?
With these problems, too, I bought shelves for pictures in Ikea, and I make up my jars on them. Very comfortably
Dried garlic arrows (seasoning)

Quote: Belka13
the color is so rich grassy green
Color is another song altogether
Belka13
Ludmila, it needs many more jars of the same on such shelves.
Mila1
Belka13, Olga bought the jars in the same place. They can be placed on the bottom or on the barrel, with the lids first. I like it And I also have 100 ml colored bubbles with a lock. They also like it very much. I use them for spices in a small quantity.



Dried garlic arrows (seasoning)
Belka13
I don't have Ikea next to me! 12 jars that I bought there once are all taken!
Mila1
Belka13, Olya, Ikea is also in a neighboring city, but we organized a joint venture (joint purchases), maybe you also have? They seem to be in all cities now
Belka13
Mila1, thanks, I'll look! We have a store that delivers goods from Ikea, but there is a 30% markup.
Mila1
Belka13, Olya we have 15 percent org and delivery for all


Posted on Friday 24 Jun 2016 02:46 PM

My shelves are white as in the first photo
Crochet
Quote: Irina F
I wanted to ask about parsley: I already have it so big, I mean the stems are healthy

Irisha, straight from my dill written off, sushi, you know what an amazing powder from overgrown dill stalks I have!

Lyudochka, thank you so much for the idea, dear !!!

If it weren't for you, I would have thrown it out ...
Mila1
Quote: Krosh
I would have thrown
Innochka, and I don’t throw out ANYTHING For all the money we pay And the main mass goes to the stems therefore zhaaaaalko Especially since the stems seem more fragrant to me. I used to always freeze them separately, for broths, and it’s a pity for the place in the freezer.
Crochet
Quote: Mila1
For all the money paid

Well, I got my dill for nothing, one might say imposed ...

In pursuit, all the same kind people, they are wooing a bag of cilantro ...
Mila1
Quote: Krosh
bag of cilantro woo
SUPER!!! Need to take
Crochet
Quote: Mila1
Need to take

Have mercy / mercy ...
Mila1
Quote: Krosh

Have mercy / mercy ...
Then you will regret
kirch
Crochet, Inna, were the dill stems still green or already woody? Soon I will cut the dill for freezing, I only freeze the twigs. I wanted to grind the stems with garlic and freeze, And now I'm thinking, maybe. dry too
Mila1
kirch, Lyudochka, you twist it through a meat grinder, it will be immediately clear if with juice, not dry, boldly lay it out on trays and sushi
kirch
Mila1, Luda, I break off when the stems are thick and green, including with juice. As I remember that for so many years I have thrown away this wealth ...
Mila1
Quote: kirch
when the stems are thick and green, including with juice
well then it will turn out well then tell me how it turned out
Natalia-NN
So, girls, for the gifted one more time and more slowly. I dried the garlic arrows. But I didn't understand about the greens. Stems separately, and leaves separately? And what does it give?
kirch
Natasha, I cut and freeze the leaves, and chop and dry the stems
Mila1
Quote: Natalia-65
Stems separately, and leaves separately? And what does it give?
Natasha, I dry the leaves and stems from dill, parsley, celery and other herbs separately. Stems are rough in drying for me Stems. if they are thin, I just finely cut, dry, grind in a grinder, or if they are already thicker, or there are a lot of them. I scroll through a meat grinder and put this gruel on trays for marshmallows and ... dry it, grind it into flour.
Here is a photo of just chopped stems

Dried garlic arrows (seasoning)

Natalia-NN
Yeah, I get it. Tomorrow, I'll go cut the cilantro, otherwise the shooting will be soon.
Mila1
Quote: Natalia-65
Tomorrow, I'll go cut the cilantro
And I also need to go to the market for cilantro (I haven’t tried it yet) and for spinach. I liked the powder from it
Natalia525
How in time this recipe caught my eye! I cut off all arrows, crushed them, now they are drying. What a smell it costs in the apartment! Every year, with a pain in my heart, she cut off the arrows and threw them away. We only fry them in Korean and that's it. But there are so many of them (or we don't eat them well)! Now everything has gone into business! Thank you very much for the timely recipe!
Mila1
Natalia525, Natasha, I'm very glad. that the recipe came in handy And the smell is really incomparable
Pavla
Quote: Mila1
And I also need to go to the market for cilantro (I haven’t tried it yet) and for spinach. I liked the powder from neg
Lyudmila, spinach and cilantro can be done according to the same principle - meat grinder and drying? Since last year, my cilantro has scattered around the garden itself, but the leaves are not as tender as the "first years".
Mila1
Pavla, Tanya, in principle, it is possible, it seems to me. But it is better to dry the cilantro leaves and spinach leaves separately, but turn the stems through a meat grinder and grind into powder then I now dry the tops of the carrots according to this principle.But it is better to scroll the stems through a fine grate, they turn out so neatly
And about spinach I have written here

Spinach powder (Mila1)

Dried garlic arrows (seasoning)

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