Alenka578
kartinka,
Quote: kartinka
I have never made milk at all.
In general, it is tasty but for some reason not for everybody. Almost everyone eats caviar, but not milk. You can fry them, just in butter or batter, you can stew them with sour cream. They cook quickly, there are no bones, like in fish)) and the question of canning is very interesting ... How many of them should be kept in a pressure cooker? They will cook faster than fish, you do not need to soften the bones. And the botulism controversy then? Because of them, keep for 2-3 hours?
Alenka578
Unsubscribe, after a long time, the milk was not able to be bought, then it is not available, then it is necessary to order in advance. But I bought 2 kg of herring, and it is almost all with milk)) just for a small jar, 200 grams, it turned out. I kept jars of fish and milk for 90 minutes on the "stewed meat, jellied meat" program in ARCK. Salted, like all the fish, a tablespoon of salt for one kg (that is, there was an incomplete tea in a jar). Plus a little sugar and lemon, vegetable oil. Although I put a lemon in milk in vain. It was necessary to either squeeze out the juice, or peel it off. A couple of pieces that lay under the lemon are bitter
It really tastes like pollock liver. I will definitely repeat. Maybe I'll still buy the mysterious "salmon milk")))
Ilmirushka
Quote: Alenka578
Maybe I'll still buy the mysterious "salmon milk")))
Elena, buy necessarily!
I love them just fried with onions
OgneLo
Alenka578of course buy. This is delicious.
I just cook milk in the microwave without defrosting it.
Ilmirushka
Quote: OgneLo
without defrosting
Marina ま り な, but as? While I'm washing, I will clean up so many byakushkas.
Maybe you are selling already cleanly processed, we have something just in briquettes.
plasmo4ka
Girls, a year ago Tusya Tasya she told me about the nuances of preserving meat and fish (messages # 1508-1510). In my opinion, the information deserves attention. Recommend.

https://Mcooker-enn.tomathouse.com/in...142.0
Masha Ivanova
Alenka578, Alyona! I think that salmon milt is available in Novosibirsk in any fish department. Today I am not a very mobile person, I rarely go to stores. But in the Central Market, in the pavilion where fish is sold, salmon milk is simply full! Always! They are sold ice cream, by weight. So welcome!
And the herring has both milk and caviar still have a specific herring taste. And, in fact, they are only suitable for salting.
Alenka578
Quote: Masha Ivanova
I think that salmon milt is available in Novosibirsk in any fish department.
In any - no ... I'm also not a particularly mobile person yet. It is not yet very realistic to get to the Central Market. And in "Fish Day" only on order via the Internet. And their order amount is not very small, I don't need so much fish))))
I know it's delicious, I used to buy it often. And now I just don't go to places where fish accumulate))))
Masha Ivanova
Alenka578, Lena! Anyway, it is achievable. Not now, so a little later. I am a resident of the right bank. There are also many markets across the river, so there is also a must. So, as soon as possible, make sure to buy. Tasty.
Alenka578
Masha Ivanova, I'm on the left, also in the suburbs. What we sell is difficult to call fish. Lenta and Gigante are also not very good. Sometimes you can find a good fish in Holdie, oddly enough. Last year, they bought pink salmon with caviar there in December, very cheap (150 or 160 per kg) and not frozen, caviar on NG then made a jar and cutlets for a long time)) there are good salmon and trout there
And it is difficult to get somewhere else, although there is a car. And try to find parking))))
Masha Ivanova
Alenka578, Lena, I see. I thought you lived in the city. On the left bank there is the Levoberezhny market. There is for sure.I don’t know how it is with parking, but if you go to the city from time to time, you can find out about it. But for some reason it seems to me that in large stores everyone should be. This is not some kind of deficit.
If you really need it, then I can find out in more detail. It will be necessary, write to me in a personal and we will decide.
OgneLo
Quote: Ilmirushka
Maybe you are selling already cleaned
Yes, you can buy from us already clean packaged in film and frozen, but in briquettes, anyway, you need to wash.
Alenka578
plasmo4ka, thank you very much, really, a serious question. A little higher in this Temka we also discussed how much to cook under pressure and what to do for long-term storage. Although we do not have autoclaves, we cook a little, but you still can't eat all four jars in a day))
plasmo4ka
Elena, with the help of SCW, I canned a lot of stewed meat, smaller fish, but also, in the same way as everyone else, only kept it strictly in the refrigerator. Everywhere they write about bacteria, but not about them disputes... Re-sterilization is designed specifically for them.
plasmo4ka
Marina ま り な, thanks for the great selection!
Tolena
Good day ! I ask for advice)) Yesterday I made 2 x 0.5 jars of mackerel according to this recipe. I have a MOULINEX CE501132 pressure cooker. She ... not like Shteba has different pressure ... there is one ... apparently it is the maximum. I put it on Multishef mode at a pace of 120 grams for 90 minutes. The temperature during operation also does not show the cartoon, by default they promise 114 grams in the instructions. After graduation, she took out the jars, practically did not have to twist. The covers are retracted. A beautiful fish turned out.
The question is - did I follow all the conditions so that the cons was safe for eating? About the pressure under what pressure my cartoon is prepared and did not find the info. maybe someone knows. ? Or is it not that important? Temperature 120 as I exhibited, I think it was not there either. The fish was made for eating, not for storage, but questions and some doubts remained
OgneLo
Tolena, it is possible, one day after the cans have cooled, they can be sterilized again. Without opening.
Tolena
OgneLo, I read it here ... repeated in 2 days .... what's the point? I don't really know the pressure and temperature. That is, repeat the same procedure with the same result? I read that re-styrization is done for those jars that go into storage? Or no? Is it okay to eat a fish like I did now? That is the question
vernisag
Elena, of course, you can eat right away.
Tolena
vernisag, do you think everything is ok with my modes like this?
Alenka578
Tolena, of course it is possible. How much will you eat? A week? Or more? And the jars in the fridge. If you really take doubts, well, put it again in two days. In the same place, the question is to kill the awakened spores, if any. As a rule, problems can arise if the fish is rolled in the ground. Which is rare. If only by accident.
OgneLo
Quote: Tolena
repeated after 2 days
In a day - if there are spores, then they will only have time to germinate.
Quote: Tolena
That is, repeat the same procedure with the same result?
Yes. Purpose: to destroy the spores that have grown out of.
For meat and fish, another day later, another sterilization is carried out - so to speak, a "control shot".
Quote: Tolena
Is it okay to eat a fish like I did now?
You can boil the contents in a saucepan for 20 minutes after opening the jar.
Alenka578
Quote: Tolena
under what pressure my cartoon is preparing and did not find the info. maybe someone knows
Most likely, the pressure is about 0.7. Hardly less, the saucepan is big. In ARC on rice-chicken the pressure is 0.3, on meat-soup-aspic 0.7. It is also not written anywhere, this has already bothered managers, since the company is in Russia.

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