I am looking for a recipe on our forum

Brown rice is always harsh, if this confuses, then try it in the manner of pilaf in the oven. I do it in a clay pot with a lid: mushrooms in large pieces, onions, rice, cumin, a little pepper, pour water and for an hour and a half into the oven at 180 degrees. Champignons can be pre-fried with onions or stewed in sour cream.
Instead of champignons, you can cut tomatoes and peppers, then spices are better than the type of Provencal or Italian herbs.

Somewhere on our forum I read that brown rice should be kept in hot water for a couple of hours before cooking. In some multicooker, there is even such a mode, and there, first, the heating goes on.
Since then, I always leave it heated! But I don’t eat, I won’t tell about the taste. But my men are fine! Although they didn’t like him before.

[Daria]

Daria, great idea! Of course, you need to soak. I bought Ruby rice, I was also not inspired, I barely finished it off. Buy more for the experiment.

In some multicooker, there is even such a mode, and there, first, the heating goes on.

I had a Perfezza-55 cartoon for a long time and it had a rice soaking mode, the water was heated until lukewarm for 1.5 hours.

I mix brown rice with wild rice (two tablespoons per glass), soak it in cold water overnight, wash it in the morning, pour it in boiling water and then cook it as usual, but a little longer.
Rice will be hard if boiled with acid (tomatoes, tomato sauce, pickles) and, by the way, if someone does not like barley in pickle, it can be replaced with brown rice.

[LisaNeAlisa]

LisaNeAlisa, Anita, good idea in the oven! After all, you can try and cook this rice slowly. I have been carrying this thought in my head for a long time, but having bought brown rice once, it was a long time ago, there was still no slowness in the house, having cooked it in a cartoon stand, I no longer buy it. Although often passing by shop windows with cereals, the eye clings to him. Especially when the stock is good.

[Yulechka]

maybe it was a lemon shapechanger?

Yulechka, I adore you, I baked this shape-shifter, with whatever I baked with, but I didn't guess with lemon, the aroma from it was crazy, the slices were soaked in caramel, until I cut it, it cools down.

[LisaNeAlisa]

LisaNeAlisa, Anita, M @ rtochka, Daria, light, light, Crown, Galina, thanks, I'll think about how to use your suggestions. And tell me, please, more, the proportions of rice-water are the same as for white rice or do you need more water? Although if you soak and heat, then maybe the rice will already be saturated with water and the proportions with water are the same?
If I cook white rice in a pressure cooker, then my proportion is generally 1: 1, there is practically no evaporation, on the stove it will be 1: 2. For a long time on HP came across information on cooking rice, but there the girls showed and discussed Chinese packages of rice and used the measurements of multicooker - rice cookers with the functions of cooking brown rice, so the question with brown rice remained open for me.
nila, Nelya, and how would you start to cook in a slow lid? Temperature and time approximately? Should I try it at Shtebe?

[marina-mm]

marina-mm, there are no temperatures in my slow motion, but as usual there are 3 modes - LOW, HIGH, WARM. I would start cooking on a high high, cook for 2 hours, then look at the circumstances. If the rice is very hard, would continue to hold on high, if on the verge of tenderness, switch to light Low, or keep Warm temperature. I would definitely add some kind of meat fry. But this is only in the plans, when I buy such rice, and whether I will dare is still a question

I bought a whole duck for the New Year, but I don't know what to do. Can anyone have a good recipe?

This is the kind of brown rice you can cook. It goes very well with olives.

Brown rice with green olives (multicooker Toshiba RS-18NMFR) ($ vetLana)

Virgo, SOS))
We need a recipe for salting pink salmon caviar. Straight urgently)
I ended up in pink salmon, I don't want to freeze it again

baked this shape-shifter

Hurrah! Tanya, the aroma is cool, yes! And I baked it in GF-ke yesterday!

Lemon Flip Pie (GFB-1500 Pizza-grill Multi-Oven) (Yuliya K)

Bring yours there too !!

What a sunny changeling!

Bring yours there too !!

Well, at least I was left in the photo, there was something to carry, I was already running away.

I bought a whole duck for the New Year, but I don't know what to do. Can anyone have a good recipe?

Natasha, I have repeatedly cooked a whole duck without cutting it into pieces, according to Barbara Kafka, we like it)).

🔗

We need a recipe for salting pink salmon caviar.

Lucky so lucky))
Ir, here is the principle of salting caviar from Kubanochka, so you can salt any


Pike perch caviar "Galagan" (salting) (kubanochka)

I bought a whole duck for the New Year, but I don't know what to do. Can anyone have a good recipe?

and I do Peking, everyone always likes it

🔗

just don't bother with pancakes

[Nelya]

Nelya, thank you, I asked about that, maybe I'm going to cook using this algorithm.
Svetlana, go, read, thank you.
IvaNova, Irina, I just add some salt to caviar in a bowl without a prescription, in my opinion, it's just happiness when a fish with caviar comes across.
You can add a little sugar to salt to balance the taste. Just how much of that caviar to bother for real, dry salting works great.

Where is it now they sell fish not gutted with caviar ?!

[Daria]

Daria, we in the "line" saw pink salmon not gutted for 179.9 r.

[prona]

prona, here is a goose, the recipe is a bomb, I have already cooked, and I will be again for the New Year
Goose "Lacquered"

[IvaNova]

IvaNova, Ir, I didn't see it yesterday. But suddenly you still come across fish with caviar.

Cooking time: 30 minutes.
Ingredients
pink salmon caviar - 250 Grams
coarse salt - 55 Grams
sugar - 7 Grams
boiling water - 650 Milliliters
1. Dissolve salt and sugar in water (boiling water). Leave to cool. This solution is called brine.
2. Rinse the caviar (yastiki) removed from the pink salmon. Pour it with hot water of 70-80 degrees, in which dissolve 10 g of salt. Leave for 5-7 minutes to separate the eggs more easily.
3. Carefully separate the eggs. They are separated very easily - the film remains.
4. Rinse with running water in a colander with gauze.
5. Put caviar in brine for 10-12 minutes.
6. Drain off water, spread on a napkin. Allow to dry slightly.
7. The caviar is ready!

The caviar is just super good. Also often this year pink salmon with caviar began to come across. This recipe is the most successful and easiest of all I've tried.

[eta-007]

eta-007, Sveta, we sell frozen cod roe, it is in blocks, but they cut as much as necessary. Is this recipe good for pickling? I want caviar!

[svetta]

svetta, I do not know .... I only made red caviar ... For small caviar, I would have reduced the salt. Although ..... You will not do 100 grams of it. And do you need to pour hot water to separate the films? Is there a film? Can I keep it in salt for less time? Not 10 minutes a5-7?

Yes, I saw the tape.

[svetta]

svetta, pink salmon caviar after 5 minutes in hot water with straight fingers, each egg is separated. Very easy. But at least she can take it with her fingers. And this little thing? ... No, Light, I don't know.
Try it! In any case, 200 grams will not ruin you. And you will already know for the future.

[eta-007]

But I also came across pink salmon with caviar today. Salted as advised eta-007... I'll see what happens. When can you try?

[Irina]

Irina, Ir, it is in principle already ready. I usually do it in the evening, when everyone has already had dinner, and in the morning there are already sandwiches. Until the morning it stands in a glass jar in the refrigerator.

Folks, what gives the brightest taste of coconut in baked goods? I made cookies with coconut flakes (lean) according to the recipe from the forum, I took the chips "Parfait" and "Every day", if there was a coconut taste, it was subtle, but I want more pronounced. There is coconut oil on sale, it is expensive, but if it feels good in baking, then you can spend money. It makes sense or will be the same as with shavings, but at least they are inexpensive.

[Galina]

Galina, coconut oil should be taken unrefined. Then there is a smell. But I have never tasted just such an oil. Whether or not it adds odor to baked goods. Usually coconut oil is odorless.You can intensify, as for me, only with a flavoring agent, if your own smell is not enough for you.

But I've never baked with him ... I just eat raw, it's healthier)
In Vkusville, see if there is one nearby. They sell small jars there.
And I saw in the Attack.

But I've never baked with him ... I just eat raw, it's healthier)
In Vkusville, see if there is one nearby. They sell small jars there.
And I saw in the Attack.

You are buying coconut oil, do I understand correctly? Does it have a strong coconut flavor-smell? Name the brand, pliz.
We have an explosives store, but I only went there to return the batteries, they have a table with a battery collection box at the entrance.
And who-thread tried to buy and cut whole coconut?

Strong or not smell, I dare not say. Everyone's perception is different. I can hear him (say correctly - I feel). In general, with the light hand of a friend, one got hooked on coconuts. I order butter for i-herb, but I took it a couple of times in Vkusville. They have it good. True, I always take on my "favorite product", with a 20% discount
Link:

🔗

I buy live coconuts too. They really like it in the hunt !! I make bounty of them, and so I eat.

We have this on the forum:

Coconut milk, coconut oil and coconut flakes in a CASO SJW400 auger juicer (Bridge)

[M @ rtochka]

M @ rtochka, Thank you.
I read reviews about butter, pancakes on unrefined ones do not give off coconut at all, a lot will be lost in cookies.
We'll have to gut a whole coconut.

An exciting activity!

I recommend going to Magnet. There they are often fresh and large. And the price was just 40 rubles recently.
And be sure to shake it !! To gurgle)))

but if it feels good in baking, then you can spend money.

It will be felt. It is this that is the carrier of the aroma.
I regularly replace butter with coconut oil in baked goods. And it is always audible, if you do not mask it with something stronger (zest, chocolate, etc.) You need to take it at the rate of 70% of the butter specified in the recipe.
I take this and I'm very happy

[Nata]

Nata, but can you change the butter in any baked goods? or in what way?
I have big lovers of all coconut at home and we have oil at a very affordable price.

Good evening everyone. Here a loin fell on me so weighty with ribs of a kilogram by 4 I will cook on ng. While I cut a piece in two and put it in the freezer. I didn't cut my ribs. I think, how can I cook it in a whole piece, so that it is juicy? There is fat on the bottom, but the flesh itself is straight lean. I've never cooked this part of the carcass. Can someone tell me a proven recipe? So that bones are not cut off

my man commanded so. It would be easier for me to cook without bones ... but no!

[notka_notka]

notka_notka, Natasha, coat with a mixture of mustard-mayonnaise-garlic, salt, pepper (mixture of peppers). Stand for a couple of hours. 2 hours in the oven 160-180 gr. And leave there until it cools completely (I leave it all night) Melts in the mouth.

[Cirre]

Cirre, Galyun, and with the ribs an hour is enough? Kusman will be big, kilogram 2. Mayonnaise cannot be replaced by anything?

be sure to shake !! To gurgle)))

And if I don’t shake it anyway? I don’t respect coconut, he gives me synthetics, but when the bounty first appeared, it really was a heavenly pleasure

And if I don’t shake it anyway?

If it does not gurgle, it means that it has begun to dry out, without this juice inside the coconut quickly deteriorates.
I somehow bought gurgling ones, I opened one, there was an excellent pulp, but I left the second one, I had no time to deal with it, remove the pulp, rub it, dry it, in general I stopped gurgling, opened it, and it is inside with mold

Ah ... how difficult it is.

People, we need a recipe for rye or c / s cakes with soda, which you can quickly zabatatsya instead of bread, the search engine is silent. Please help.

[Crown]

Crown, here is a recipe for bread with soda, you can make small forms on its basis

Icelandic black bread rugbruise (yeast-free) (Elena_Kamch)

[Galina]

People, we need a recipe for rye or c / s cakes with soda, which you can quickly zabatatsya instead of bread, the search engine is silent. Please help.

Galina, maybe this will work? Wheat flour can be replaced with rye and c / s there.
Yeast-free dough on kefir for quick cakes and pizza (Yuliya K)

I sometimes bake these:

Finnish sour rye tortillas (Omela)

Fresh rye freckles (ANGELINA BLACKmore)



I like that soda is extinguished here, otherwise I can feel it in soda bread



And I have a question: You need to create a pie so that the filling contains canned peach plus frozen cherries, and the filling is cottage cheese with pudding. Damn, well, let's say, make a sand base, and then ???
Can someone tell me?

Curd sour cream with berries (nila)

This just came