ANGELINA BLACKmore
Quote: Lord 68
It is better to vacuum Natasha, although many cook in cling film. As an option, more zip packages. It's also convenient.
No, I don't mean cling film. It's just that I have a lot of smooth bags, but they are no, no, and they are badly evacuated, well, the air is poorly pumped out of individual bags. and so I'm interested in whether such a package will go or whether it is necessary to re-seal it so that there is just a vacuum.
Lord 68
Natasha. I read what people did in smooth bags, squeezing out the air with water, and then additionally wrapping them with cling film so that no water could get in. Honestly, I don't. I have bought in advance a lot of different sizes of rolls for the vacuum system and they will be enough for me for at least a couple of years. After meat, I use the bags up to three times (I make them longer at once), for fish less and throw them away.
ANGELINA BLACKmore
Yes, I also have rolls, different. I also use smooth bags more than once.
In the light of such incidents as poorly stretched air, I wondered whether to redo the packaging or it would do it anyway))




Quote: Lord 68
I read what people did in smooth bags by squeezing air out with water
If only by squeezing out with water, then anyway not 100% vacuum. Well, it turns out that the apparatus pulled and pulled from a smooth bag, but did not pull everything, the packaging is clearly not vacuum, but rather soft. So it is not critical, as I understand it.
Lord 68
Not critical. I sometimes make a sous kebab in a liquid marinade. We really enjoyed. Then I'll burn it with a burner and it's better than on a fire. The meat is juicy and melts in the mouth. Several times he treated relatives and friends for the holidays. Everyone liked it very much.
ANGELINA BLACKmore
Alexander, shalychok ... hmm ... interesting)))
Lord 68
Pig neck, a lot of onions (at least half of the pig, 1/1 is possible). Vinegar optional, but very, very little, preferably herbs, peppers and onions. You don't need water, enough juice from onions and meat. Marinate under vacuum for 2-6 hours at room temperature, you can overnight in the refrigerator. Cook in sous at 65 degrees for 1 to 3 hours depending on the thickness of the bag. There will be no digestion anyway, so the maximum is possible. No need to cool. Fry immediately either with a burner or in a seared pan for a few seconds. I also fry the onions separately in a pan over high heat, but so as not to boil. I put the shish kebab on a large dish and onion on top. Vodka or chacha separately
ANGELINA BLACKmore
OCH appetizing ... Chacha or vodka is also appropriate))
Does the neck part go? Or can you use the ham too?
It still scares me that I don't understand how much should be put in the bag, for example 20x30, what is considered fat, what is not, and how long should all this be allowed to cook))
zvezda
Natasha, Alexander, do you mind if I take your recipes to my Temko? At Tartlets & Co.? I will place them on the first page
ANGELINA BLACKmore
Ol, I'm not sorry, but is he there in the subject?




I ran in and looked at your Temko. Cozy))
Subscribe))
zvezda
Natashagee .. gee .. read between strings & co! That means company too! We have everything there! Do you have salads with ham? And stuff the tartlets with your own cheese and your own ham? : how is this out of topic?
We have there like our talker about everything
ANGELINA BLACKmore
Quote: zvezda
We have there like our talker about everything
Lord 68
Natasha. Thick I count from 5 cm and more. I usually make shish kebab a little in one row, pieces of about 2 by 3 cm. I take the meat with a shoulder or a neck (better the last one, it is not greasy, but not dry either). You can also have a ham. What is good about the pig it is all juicy. Recipes for this and spread to share them. Well, steal yourself 😁. I almost never use completely copied recipes.Either the ingredients are not all, or what you don't like, but I take the main direction from the author's and then improvise. Sometimes it happens that I don't like the result, then either I try exactly the author's one, or I discard it completely.
ANGELINA BLACKmore
Quote: Lord 68
Thick I believe
Yeah, I got it. I will definitely try. even in the coming days. This sous-vid, although I can't make friends with him in any way, so far, everything does not give me peace))
Quote: Lord 68
I almost never use completely copied recipes.
Solidarity.
Quote: Lord 68
Sometimes it happens that I don't like the result, then either I try exactly the author's one, or I discard it completely.
And I agree with this.





I got excited about something ... I'll try to pickle this notorious shashlik tomorrow)) Can I get it too ...
Lord 68
Let's say bread after six months of experimentation there is only one recipe left. This is pure rye bread made with rye sourdough and baked in the oven. I make two loaves of 1.2 kg at once, which is enough for two weeks. Out of an old habit, sometimes I come to the topic of choosing a bread machine with the aim, I apologize, to laugh a little at Panasonic fans and other models. Neighing does not mean that I am writing, reading there. I made one conclusion for myself: if you want good bread, it doesn't matter rye or wheat, work with your hands, put your soul into it.
ANGELINA BLACKmore
I also bake rye according to one recipe and knead with my hands. I really bake in a slow cooker.
It is extremely rare to take some of my own, from recipes, for a change.
Lord 68
Natasha. What do you mean it can work out? It will turn out exactly. The main thing is not to overdo it with vinegar and pickling time. In a vacuum, it pickles faster. I added vinegar for the first time as for a fire. Well, I felt it very strongly afterwards. It was all the same delicious, but then I either added a spoon of 9%, or without it at all. The main thing is more onions and peppers. You can have different herbs. The onion can be cut into small pieces to give juice, some into rings. If you do not like to seize a kebab with an onion ring, you can chop the whole of it finely.
ANGELINA BLACKmore
We do not add vinegar to the kebab marinade from the word AT ALL. And different herbs are very respected. As for the bow, this is OUR theme - often a lot)))
Lord 68
Quote: ANGELINA BLACKmore

I also bake rye according to one recipe and knead with my hands. I really bake in a slow cooker.
It is extremely rare to take some of my own, from recipes, for a change.
I also tried it in a slow cooker, but it didn't work. What am I doing wrong. When I had a gas stove, it was hard to keep the temperature on it. I bought myself a combination: gas burners with protection and an electric oven. Now it's just a holiday. The oven keeps the temperature from 34 degrees. It is convenient to heat the sausage in it and cook it with steam.




Onions and garlic are our everything and others will tolerate
zvezda
Quote: Lord 68
I also tried it in a multicooker,
Maybe MV is just not the same? And we also pickle kebabs without vinegar and my husband was a Dagestan and I worked in Aragvi, people from the Caucasus would have ripped off my hands for vinegar
Tomorrow I'll transfer your recipes to a heap and bread
Natasha! Please fill in what you made this recipe

Ham GingerFlaxseed & Rice Flour Tartlets
(ANGELINA BLACKmore)

Lord 68
Olya. I sent the bread recipe in a personal.
ANGELINA BLACKmore
Quote: zvezda
Natasha! Please fill in what you made this recipe

Ol, in the VES tartlet

zvezda
Natasha, Thank you!
Alexander, bye .. I need a recipe in Temka, here you are men
ANGELINA BLACKmore
Quote: zvezda
bye .. I need a recipe in Temka

Ol, today I will cut my bread and arrange it (I just baked it)


zvezda
NatashaI’ll leave now, I’ll arrange everything in the evening.
ANGELINA BLACKmore
All right. Now with a flood in a personal, if that. And then they will hit us in the neck))
zvezda
Natashawho gives? You're the author !! Only you can slap But in general, we have everything in the subject! Ham and bread are inseparable
ANGELINA BLACKmore
Quote: zvezda
who pays? You're the author !! Only you can slap
And ... is it like that?! .... Well, everything is normal. For me, the themes of everything I do with my own hands are generally inseparable - bread, sausage, tea, ice cream, and cheese.
Lord 68
Ham Ginger Tambov ham.Ham Ginger One more.Ham Ginger Pork and turkey ham. Like I learned to insert pictures.




The last photo is not very good, but there is no other. Ham 4 kg was devoured in two days. The children took the stick, they ate one at my house for testing, and the stick to the parents. There were 4 pieces per kilo in total.
zvezda
Alexander, cool! And from what and how is the last sausage ?!
See, everything is simple, it was necessary pink nudge
ANGELINA BLACKmore
Quote: Lord 68
Like I learned to insert pictures.
It remains to start your recipes make out As a pity, they will get lost.
Lord 68
Olya. The ham is pretty simple. Cut off all fatty pieces and part of the tenderloin, as well as part of the turkey breast in a meat grinder. Cut the rest into pieces by 1-2 cm. The ratio I got was 40 to 60, ground and cut. From spices: dried garlic, a mixture of 5 peppers, cardamom, crystal (sugar), nitrite and sea salt 5050, Provencal herbs, milk 10% by weight and phosphates at the rate of 2g per kg (you can not lay it down or replace it with milk powder, but milk already put more). Knead well with your hands. I'm not talking about the temperature regime when mixing, this is a classic. Fill in a shell and refrigerate for a day (you can overnight). Heat for 4-5 hours and cook either in a steam oven or in water. Very juicy and soft. Parents liked it the most. Before that, I mainly made sausages and ham from beef, but it is still drier and tougher.




Quote: ANGELINA BLACKmore

It remains to start your recipes make out As a pity, they will get lost.
Natasha is not. I still can't do it so beautifully. So here I go. I can write in the subject, and if anyone has a desire, I can issue it. By the way, if the recipe for Tambov ham is interesting, I can write. The only thing is to cook it for a very long time. By the way, I have just ripened two pieces for a ham for a week. This time the wife asked to do it without smoking. How to get it accomplished.
ANGELINA BLACKmore
Quote: Lord 68
I still can't do it so beautifully.
Why do we get there ?! I found the section that this product belongs to and fill out the form, upload your photo and all the cases.
For example, I cannot step by step how the girls make out. I can't take pictures of every step. Therefore, my recipes are designed dryly, briefly, concisely)))
Try it. write on a piece of paper a list of ingredients, how many. Then the cooking algorithm and then enter this information into the typeset recipe. Here are the pictures, I could not upload everything, but I took it and could. Also with the design.
Lord 68
Nah. I am lazy.
ANGELINA BLACKmore
Quote: Lord 68
I am lazy.
Lazy such time-consuming dishes are not cooked ... they are more about eggs and buters))
Lord 68
And I'm lazy with claims.
zvezda
Natashawhat awa is cool!
Alexander, submit recipes! you will not spoil with us
ANGELINA BLACKmore
Quote: zvezda
Alexander, exhibit recipes! you will not spoil with us

Yes, yes ... Alexander !!!




Quote: zvezda
Natasha, what a cool ava!
Thank you, Olga !!! ()
Lord 68
Natasha, Olya I didn't find how to lay out the recipes, but I wanted to ... There is one very light salad with avocado. My wife got it somewhere and now we are constantly doing it. For the new year, my sister came from Moscow and is also now hooked on him. I can post it here, and someone will already issue it. By the way, we eat it like that with a slice of ham or meat. No side dish.
zvezda
Alexander, in order to post the recipe you need a photo and an algorithm of actions! How do you imagine all this? You better take the help of the hall
Lord 68
So I'm talking about that. Who will take it?
zvezda
Alexander, You .. (you?)! Where do we get your pictures from?
Lord 68
Olya on you. I also have no pictures. In general, I rarely take pictures of food, I eat it. The recipe is simple. It is necessary to do, and then decide whether it makes sense to spread it.
Button
May I ask - what is phosphate for? (and can you do without it?)
And yet - to measure 0.8 grams of sugar, you need a very accurate balance, which one do you use? My kitchens just can't do that, although they write an accuracy of 1 gram.
ANGELINA BLACKmore
Button, phosphate retains moisture.You can cook without it.
As for small values ​​of weight, then yes, I weigh with a massive scale, which is very convenient.
Button
Quote: ANGELINA BLACKmore

Button, phosphate retains moisture. You can cook without it.
As for small values ​​of weight, then yes, I weigh with a massive scale, which is very convenient.

Is it like a pharmacy scale? Where can you buy these?
Antonovka
Button,
This is jewelry) You can buy on Aliexpress. Mine weigh from 0.1 g
ANGELINA BLACKmore
Quote: Button
Is it like a pharmacy scale? Where can you buy these?
I have jewelry with Ali.
Lord 68
They are sold in almost all stores. Look at the measurement limit, as written above from 0.1 gr. and usually up to 200 gr. On Ali now they are even more expensive than from Russia. Take two types of scales: one for spices from 0.1 g, others from 1 g to 5 kg. Believe me, it should be so.

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