Baking machine Tortilla Chef 118000 Princess

Hmmm ... I, too ... Need to measure the level. Here or the bottom is not parallel to the table surface

I can see with the naked eye that it is not parallel, Tortilla is crooked, one leg hangs in the air

Whether this is true or not, I don’t know.

Rituslya, right, right. If I'm not lazy, then I clean it in advance, cut it (or with Berner) and leave it in water to soak. Starch leaves, and these are extra carbohydrates for us - girls, so that we don't get fat. My mother-in-law has diabetes mellitus, so she soaked potatoes for 12 hours on the recommendation of a doctor.

cupcakes! cupcakes! want Want want!!!

:) fits, Lord, I made 4 bookmarks and 2 more times (next time either half a portion or not in Tortilka I will bake

Added Friday 20 Jan 2017 12:55 PM

How much pizza dough should be put in the mold? And in GF at what temperature and time was baked?

I already wrote that in Tortilka (it would be better if I got the Countess out, baked and now I continue to bake for 5-10 minutes and 10 in a closed one, You can put larger molds in the Countess with a size. I shoved 1 dessert for my first time, and now 1 tea (dough it rises well and the size turns out to be the same, only the first time they got to the top and some of them burned, To taste, where the dough was denser, it was damp, probably now I'll try to put it for 7 minutes

[Catherine]

I can see with the naked eye that it is not parallel, Tortilla is crooked, one leg hangs in the air

I sympathize, Catherine... Here or in the service to level or change, before it's too late. It shouldn't be this way
Svetlana, hold on Thanks for clarifying the amount of test

If I'm not lazy, I clean and cut in advance

Well, so as not to get fat, maybe (it's not amenable to organoleptic control), but I probably have such a potato - I don't feel any difference in appearance or taste. The last time I soaked and dried - no effect. Now, if there is a lot of oil and little oil, the difference is hoo.

Well, so as not to get fat

In any case, you will get fat from potatoes and very much, especially if the body has prerequisites for this.
And there is absolutely no difference whether or not to soak potatoes Soaking does not remove starch from the inside of the tuber, it remains there - this has long been proven by nutritionists. Soaking can only remove nitrite-nitrates from the surface of the tuber.
The glycemic index of potatoes is the highest among vegetables, which affects the sides when eaten

For the purpose of losing weight (so to speak), only boiled potatoes in their uniforms or baked in their uniforms are useful.

And for frying potatoes with a crust, other conditions are needed:

Fried potatoes with red crust (Admin)

This is how I fried my potatoes in a tortilla

Girls, I can offer my own version of cooking crispy potatoes. True, I fried in the big Princess, but maybe someone will come in handy

Fried Potatoes (Princess Pizza Maker) (mirtatvik)

to soak potatoes or not to soak

Tanya, is there any source? I want to read it myself
Recently I studied books on diabetes (my husband was diagnosed a year ago), I read in them what should be soaked.Maybe I'm doing this in vain? Maybe it’s better then not to give him even soaked, if the information in the books is incorrect?

does not remove starch from the inside of the tuber,

I had to soak not tubers, but already chopped potatoes, either in smaller cubes for soups, or with thin plastics for baking. It is clear that the finer the potatoes are grated, the more starch will pass into the water, I had no goal of getting starch. The goal was different - to prepare potatoes for a diabetic, that is, to remove what is possible. And the starch LEAVES - that's for sure, it's clear that not all of them are impossible, but a decent dose of it settles in the water.

I had no goal of getting starch.

: girl_haha: Ilmirchik, I giggle. Introduced.
I don't know why I'm soaking. Just with the birth of my son, who had a terrible allergy, the allergist advised us. Since then, I have been soaking for frying in cubes, and for casseroles with leaves, and for cooking with tubers.

[Larissa]

Larissa, but how not to soak? And even more so, not to give - how can we do without potatoes, after all! My mother-in-law also limited dishes with potatoes to a minimum - once a week, or even less often, baked, and sometimes added a little to soups, but also soaked in the evening. For her, in general, it was a shock breaking, she got used to fried and with lard! And here ... once and it is impossible! It was hard to rebuild it for diet food.

Added Friday 20 Jan 2017 03:18 PM

Introduced.

[Ritulya]

I'm bringing a pie with frozen fruit.

Ritulya, sos, for people like me, write in detail how many minutes you baked and on what number?

[Natus]

Natus, I baked for 2.5 for a long time. Long is about 40 minutes, but no. Lot. Next time, I will probably try to divide the dough. Today I tried it, but a rather thick layer on the bottom. The crust is golden but firm. We need to take less dough. There were a lot of berries too. From the heart.
If I get myself together, then I will try to bake the remaining filling in the form in some other thread.

[Ritual]

Ritual, Thank you. I'm also trying to bake it. I will definitely half the dough, and half the filling.

[Larissa]

Tanya, is there any source? I want to read it myself

Larissa, now I will not name the source. But I have heard many times and now I hear responses to potatoes from nutritionists on this subject.
It is the GI of potatoes that plays the role, and it is that of flour, about 100 units. And if with mayonnaise, any butter, lard and other additives
And with diseases of weight loss, obesity, diabetes and others like them, potatoes are just generally contraindicated.
Well ... once a month 100 grams per tongue, and only boiled or baked in a peel.
In general, nutritionists are more advocating for baked in the oven in a uniform.

From relatives to potatoes on GI - sweet potato.

[Natus]

Natus, be sure to try. It turned out very tasty. But, of course, it is better not to open it all the time, but patiently wait for it to cool completely with the lid closed. I looked five hundred times and almost immediately began to turn it over.
And in the process, he began to rise and even lifted the lid, but my irrepressible curiosity ruined everything.

for baked in the oven

And I'm with nutritionists. But I still eat with butter and lard, often at the same time. Otherwise, why is it needed at all.

Otherwise, why is he needed at all.

Well, this is as needed
The French say this: "two minutes in the mouth - all life on the hips"

[Ritual]

be sure to try.

FSE Ritual, set to bake. I halved everything, I'm waiting for the result

Girls!
I searched ... I just can't find it! ...
At what temperature are you making "Durovka"? ...

[Svetul]

Svetul, you probably already prepared, and I run to answer.
I bake for 2.5-3 if the inside is raw meat filling. I like the potatoes to moult in meat juice. Then I increase it.

Posted on Friday 20 Jan 2017 5:54 PM

Natul, well, how is it? Have a pie made?

[Rit]

Not, Rit! I'm just planning! ...
So you're on time !!!
Thank you friend!!!!!

[Ritual]

well, how is it? Have a pie made?

Ritual, yeah ready. The whole photo is gone. And the piece remained, I'll take a picture tomorrow.Since I have a very bad camera on my phone.
I liked the cake. Half a serving is perfect for Tortilla.

[Natul]

Natul, Well, thank God!
A full porzayka, of course, not for Tortilyanych.

I fried meat again today. I decided to try it in deep. Either I got dry meat, or marinated a little, or the pieces are painfully thick, but on a low surface I liked the result more.

[Ritual]

A full porzayka, of course, not for Tortilyanych.

Ritual, your truth. Here's what happened to document.
I immediately apologize for the photo.

[Natul]

Natul, look how wonderful: the bottom is small, and the curd is lush with berries, and everything is golden! Yohu! : yahoo: Pie just great!

[Ritulchik]

Ritulchik, Thank you so much. It's thanks to you, I made this cake. And so I would have been dragging on for a long time with pastries.

Yes, well, Natus, you will say it too ... I conduct all the experiments, because everything is not the same for me.
Now, I think, if the meat tastes better at the bottom, then the pastries should be tried on it. The main thing is that everything does not fall apart in the process of creation.

Is that low?
And I have a tragedy - the potatoes froze under the window. And when I had time ...

[Ritual]

Ritual, so when I baked the pie, after the time had elapsed, I turned it over and added another 10 minutes. So it turned out that the top and bottom turned out to be golden. By the way, I baked as you said for 2.5, and for a time of 30 minutes. Since the portion is half. Everything was baked very well.

Added Friday 20 Jan 2017 09:15 PM

Is that low?

A flat surface in a bug.

Ah, flat. I baked a bread cake on it, placing a grid. The train of thought was "so that she had somewhere to climb." Although in this sense it makes no difference that the distance is the same, but the grid would not fit into a deep one ...

And I have a tragedy - the potatoes froze under the window. And when I had time ...

How is it when? And in November, frost and all the January holidays of Dubachin ...

Tortilla fried chicken thighs for me today.

Marinated in a mixture of seasonings for chicken (a little bit of everything that came to hand), Adyghe salt, a couple of tablespoons of lemon juice and soy sauce, a clove of garlic, sprinkled with vegetable oil. First she turned on Tortilla for 3.5, 15 minutes, after ten minutes she turned it over, turned it down by a C and added five minutes.
The photo is of course horror-horror, but take my word for it, the thighs turned out to be excellent, tasty and beautiful.

[Csscandle]

Csscandle, January, she, for some reason, is frozen right now when there is no cold weather ... or is it frozen?

[Natalia K.]

Natalia K., and our Tortilla bakes
Lud-Mil @and fries wonderfully
And the girls are smart

Added Saturday 21 Jan 2017 12:57 PM

Svetlana777, Light of the eyes, but where is the boast with a mountain of wonderful cupcakes, the result of diligence and tearful patience? How much was the recipe? (* I thought I would look into Temka, and in it - the Eiffel Tower made of cupcakes to the delight of all the inhabitants)

Dish! Potatoes, yoke, tomato and cheese.
Fast, yes.

Oh, hot potato sandwich, weird. Where's the meat?

Myasko, Anyut, under the potatoes. Puree, of course, can be made thicker so as not to spread. But generally delicious, yes. Delicious!

Cupcake Eiffel Tower

I went to build a tower for entu, honestly tried to dazzle, the infection is overwhelmed, the structure is not stable, there are no drawings ... I had to quickly build the "Pisa"

(according to the recipe, maybe a normal amount of standard ones, if not for my tiny little molds, if they are not okay, then ...
At night I saw the recipe for the Tumanchik pie, I fried cheesecakes in Tortilka straight into my soul in the morning

and rushed around in search of coconut flakes, no, the current is colored (you can see a little scampered about magazinoff, tomorrow I'll go big to attack

Added Saturday 21 Jan 2017 8:01 PM

Potatoes, yoke, tomato and cheese.

what a beautiful, delicious, (. everything, I wrote it down and ran from here, otherwise I’ll read it again at night and I’ll crack everything

[Rituslya]

Rituslya, how can it be with cheese and tomato is not tasty? Of course it's delicious.
Teased with cupcakes, you should at least make pies with green onions. But I'm so afraid of pale barrels ...

[Girls]

Girls - owners of a miracle device, tell me, who creaks when opening or turning over?

squeaks when opening or flipping

I have a creepy violin, but I immediately pissed off silicone grease (I pulled the armory from my husband) since then I have never creaked

I have a quiet one. And I often fill it with oil. Normal.

[Svetlana777]

Svetlana777, Anna67, Thank you! I'll take it on board.

[Ipatiya]

Ipatiya, yes, I'm not on purpose, it runs away if the lid is closed
I can't find the optimal amount, I often want it to be rosy. Close it with a lid - the steam is oily, turn it over - and the table will turn out to be in oil.
The harm of oil does not bother me because I often don’t use it at all, but when I suddenly want to ... Pies fried in oil, potatoes so that they can float right in it. Anything except zucchini - I don’t like them in oil and I’m very glad to my assistants, who only allow me to indicate the presence of oil in vegetables ...

[Rituslya]

Rituslya, "Potato, coclet, tomato ...", you say? No, there are no cutlets in the photo, it does not coincide with the description (the cutlet should be visible from above), there is no cut with the cutlet either. No cutlet ... Savory potatoes with tomato and fsёёё
Svetlana777, I don't want to go to such a Pisa on an excursion Immediately settle nearby, despite the threat of over-eating and overwhelming
In the absence of cutlets at Rituni, cheesecakes seem to me like cutlets.I just need to look at the muffins so that there is complete immersion and nothing else, and nothing seems to be Just in a fairy tale
Ipatiya, may creak Or you need to lubricate, or wait a little while rubbing

it runs away if the lid is closed
I can't find the optimal amount, I often want it to be rosy. Close it with a lid - the steam is oily, turn it over - and the table will turn out to be in oil.

This is how much oil needs to be poured so that it runs "from the ears"?

To fry potatoes or cutlets, meat, just 1 tbsp is enough. l. vegetable oil, well, let it be 2 tbsp. l. It's not deep fat, fry donuts in oil
And it's very simple to turn it over: take two handles at once, and quickly turn it over to the other side, the frying pan - inside it won't have time to gasp from such a quick turnover, nothing leaks away, escapes.

I thought - why just do meat with potatoes, or turn the cutlets in a frying pan? Fry in a deep frying pan, cover flat to keep the heat inside. And we turn only food in a frying pan when frying, with a fork, tongs ...
We only turn over large pies, casseroles ...
Or am I misunderstanding something?

Today, I fried pickled chicken thighs and potatoes.
I did not control the time, set 30 minutes (quite enough), timer 3-3.5 (changed occasionally)





And I didn't have so much butter, and plus a little leaked and melted from the chicken - a tablespoon would be enough

[Romchka]

Here, near the Leaning Tower of Pisa, there is such a cool author's photo exhibition. And I'm sitting in euphoria next to the cupcakes, I don't go anywhere. I only look out of the corner of my eye
Romchka,