ANGELINA BLACKmore
Quote: zvezda
and asked me to tell you and thank you very much !!
So thank you then. Who cooked for a friend? Mine is just writing.
zvezda
Natasha, do not contradict the ladies in crowns! Said YOU, means-YOU!
Pork brisket sous-vide
ANGELINA BLACKmore
So, what am I ... I am nothing ... since the lady in the crown said ...
zvezda
Natasha, well done ,,, and then put the crown on me, I don’t give it off ... they swear right away, but how to obey, so what ??
She is not a cook herself, but she has been working in a cafe for more than 10 years, and before that, she had her own cafe for 10 years and she knows a lot about it. Said it was SOMETHING! Super tasty, I will write as soon as I open the meat (I want it first)! Although, I have so many Timkina chickens from the dryer ... she is so delicious! So we are waiting for the meat, how it happened.
ANGELINA BLACKmore
Well, good, since the specialist appreciated it. Thanks for the praise.
I also made chicken breasts in the dryer - I confirm that it is delicious. We should also dry the chicken balychka.
helenanik
Natasha, one word - mortality!
Pork brisket sous-vide
I also added fenugreek
ANGELINA BLACKmore
Quote: elenanik
one word - mortality!
What a beauty ...
Eat to your health, if there is such a variation of cooking.

Quote: elenanik
I also added fenugreek
Well, a spicy bouquet is just like the soul asks to do.
Akvarel
Girls, I want to make a prescription brisket. But the scales are out of order. How many grams of salt are in a teaspoon under the knife?
helenanik
Galya, you can look on the Internet, for example, here:

🔗

OlgaGera
Natasha, I thank you. Delicious!
The recipe went to the masses. Because yesterday we ate everything with a snack. The people tortured them with passion, where they took them .... Well, I didn't resist. I laid out everything, like a Spirit, all appearances and passwords))))
There are no photos, they stole from under the arm.

But throw away the jelly? Or where you can attach
ANGELINA BLACKmore
Quote: OlgaGera
Well, I didn't resist. I laid out everything, like a Spirit, all appearances and passwords))))
Lelka, well at least you don't know my address ...
Quote: OlgaGera
I thank you. Delicious!
joyful and good from such news. Cook, eat, treat guests))

Quote: OlgaGera
But throw away the jelly? Or where you can attach
I collect in a container, then you can fill hot porridge, pasta or any other side dish with this jelly.
Ilmirushka
Quote: OlgaGera
But throw away the jelly?
Lelka, well, how to throw it out! Such delicious food!




Quote: ANGELINA BLACKmore
I collect in a container, then you can fill hot porridge, pasta or any other side dish with this jelly.
there are so many options, but I always eat all the jellies with a crust of bread, in general, I love all the jellies-jellies.
OlgaGera
Quote: ANGELINA BLACKmore
Cook, eat, treat guests))
Well .... now the whole village will cook its own. We will taste the walk

Quote: Ilmirushka
Such delicious food!
Nuuu Vot put it in a jar and in the freezer.)))
ANGELINA BLACKmore
Quote: OlgaGera
I put it in a jar and in the freezer.
Here I am now, like a Box, in the refrigerator ... in reserve ...
fedorovna1
Natasha, And here is mine, your brisket !!! Delicious!!! Thank you!!! Pork brisket sous-vide
ANGELINA BLACKmore
Tanechka, the brisket is beautiful. Well, the number of fans of sous-vid-sternoshnikov is growing))
I am glad that you liked. Enjoy cooking and eating.
Svetlana62
Natasha, made brisket 2 more times, already with a vacuum sealer. Delicious! Now the husband has gone to the store again for meat. We will do more. Everyone liked it - my husband and I, daughters, sons-in-law, grandchildren (even a 1.5 year old ate), friends and neighbors. Thank you!
ANGELINA BLACKmore
Svetul, the soul rejoices when the recipe fits so well into someone's diet, and even the circle of evaluations is growing.
Thank you too for trying the recipe.
zvezda
Natasha, I'll go crazy with you !! You are different in different gadgets ... Honestly! I will delete later ..
Pork brisket sous-vide
Pork brisket sous-vide




Well, the third
Pork brisket sous-vide
ANGELINA BLACKmore
Quote: zvezda
Natasha, I'll go crazy with you !! You are different in different gadgets ... Honestly! I will delete later ..
Ol, I don’t even know what to say to that. Although I also have one avatar on Mozilla, and another on the Opera))
It is necessary to ask the Chief why this is happening. A yellow leaflet with the inscription is now loaded.

zvezda
I realized! Cool, you are Nataha !! Be different .. it's even good
Wiki
fedorovna1, what a beauty! This is just a standard of some kind

I also want to do ... I want ... I want ... but I'm sick

zvezda
Wiki, what are you doing ?? What happened to you?! Can you help how ??
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Ilmirushka
NataKha! CONGRATULATIONS!!!!
ANGELINA BLACKmore
Quote: Ilmirushka
NataKha! CONGRATULATIONS!!!!
Ilmirchik, you are a real friend !!!
Gaby
Natasha, congratulations on your victory! Chief!
And I didn't come empty-handed, I came with a report, though without a photo. Cooked the meat according to your recipe for the first time cooked with nitrite salt. This is how you inspired me and I finally decided. I didn't find a brisket, I bought a piece of meat weighing 780 grams, in the end 670 ready-made meat, pink ooo and delicious, almost like in a store, But no - it's better than in a store. I kiss you and hug you, dear!
Borkovna
Natasha, Congratulations!
Ilmirushka
Quote: Gabi
bought a piece of meat weighing 780 grams, in the end 670 ready-made meat
Gaby, why did the weight decrease? After all, the meat is not dried, and it seems that it should not be boiled in a shell?
Gaby
Ilmirushka cooked in a bag with a zip-lock lock and cooked in an ordinary pressure cooker, bought a long time ago, without setting the temperature, on the "heating" mode. The temperature there was not 65, but 69 degrees, despite the fact that I was playing, turned off, turned on the heating mode. Probably for this, that there is no vacuumator and multicooker with an exposed temperature regime.
Ilmirushka
Quote: Gabi
in a bag with a zip-lock
possible and there was a juice leak
ANGELINA BLACKmore
Quote: Gabi
I kiss you and hug you dear
Vic, thanks. And I will also)) for the fact that I decided, and even with nitrite. I'm glad you like it.






Quote: Borkovna
Natasha, congratulations!
Lenochka, thanks for the compliments!!!
Lord 68
Natasha. Please accept my congratulations.
ANGELINA BLACKmore
Quote: Lord 68
Natasha. Please accept my congratulations.
Sash, your share in this victory is also there. Thank you for your inspiration and help.
Lord 68
zvezda
Natasha, yes you are my ski lady !! CONGRATULATIONS!
Pork brisket sous-vide
Gaby
Quote: Ilmirushka

possible and there was a juice leak
Ilmirushka, no, there was no juice leak, she drained the cup after cooking from the bag. The top of the bag was closed and the water in the pressure cooker was absolutely clean. I think it's a matter of temperature, it was slightly higher than necessary. But for the first time, mmmmm.
lettohka ttt
ANGELINA BLACKmore, Natasha, congratulations on your victory and another medal!
fedorovna1
ANGELINA BLACKmore, Natasha, Congratulations!!! We are waiting for more masterpieces!
ANGELINA BLACKmore
Olya, Natalia, Tatyana, girls, thank you for your joy in regards to the next medal and for your congratulations !!!
Tatyana1103
Natasha, congratulations

Pork brisket sous-vide
zvezda
Natasha, This time, together with the brisket, I made a chicken fillet from the thigh and then everything is the same as with the brisket! It turned out to be a bomb! In short can be applied to everything
ANGELINA BLACKmore
Tatyanathank you

Quote: zvezda
This time, together with the brisket, I made a chicken fillet from the thigh and then everything is the same as with the brisket! It turned out to be a bomb! In short can be applied to everything
Ol, clever. Of course, you can cook anything like that.

I found another package of raw brisket in the freezer yesterday. My husband said, just do it))
zvezda
Natasha, agree? now only this option and leave the dryer!
A friend just demanded your barbecue .. so after the 8th I will unsubscribe there
What are you on Ave now? In a hat
ANGELINA BLACKmore
Quote: zvezda
What are you on Ave now? In a hat
- I myself go in from different browsers and shrug ... the pictures are different everywhere ...

On February 23rd, I made chicken balych from the breast in the dryer. With provencal herbs. Yummy-ah.
zvezda
Quote: ANGELINA BLACKmore
I go in and get scared.
it's ours!
ANGELINA BLACKmore
Another batch of brisket. Lies in the refrigerator while ripening, after boiling and blast chilling,
The dry marinade was prepared from ground allspice, black pepper, sweet paprika, ground nutmeg.
Cooked at 62 * C for 4 hours, poured water at 50 * C. Cooled in a snowdrift (the benefit has not yet melted)
Pork brisket sous-vide
zvezda
Natasha, here is my meat, which I cooked together with the brisket in one piece!
Pork brisket sous-vide
I noticed that I really liked it with white pepper, I can't tell you exactly why, but it's more aromatic and piquant ..
ANGELINA BLACKmore
Quote: zvezda
I noticed that I really liked it with white pepper, I can't tell you exactly why, but it's more aromatic and piquant ..
Ol, well, I'm doing it with white pepper. I like it too.
Today I also kneaded milk ham and added white to it.
zvezda
Quote: ANGELINA BLACKmore
milk ham
Is there a recipe ?!

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers