I am looking for a recipe on our forum

Not it

Not it

Oh, and you are a capricious Tatyana girl!

Tatyana, see the sweet and sour beef recipe in our culinary school
https://Mcooker-enn.tomathouse.com/in...241.0
Maybe this is what you are looking for?

not that...

Oh, and you are a capricious Tatyana girl!

Well, somehow, so ... I remember exactly about the thick-walled pan, because I immediately decided why the multicooker was not toasted and was going to cook in it and so on ... It even seemed that I had saved it in the Word ... What about me did you like it? But on the other hand, I have already prepared two of the options, I will cook the third today

not that...

Tatyan, isn't it easier to ask Chuchelka herself about her topic?
Like, come on, remember ..

It was a well-prepared recipe. It is not in Nata's profile.

This is what t. Admin is.

Girls, tell me. Somewhere we had such a recipe that simple fish (like hake) was boiled in broth from shrimp shells and got something very tasty! The shells are waiting, the hake is waiting, but I can't remember - neither cooked nor who cooked. Help!

[Svetta]

Svetta, Svno leaf through ..
Kromax Endever Skyline BS-91 Blender-Soup Cooker Electric # 3006

[Galina]

Galina, thanks, interesting, but not that. While "I will wait for more flashes of memory or information from the outside" (M. Zhvanetsky "After yesterday").

"I will wait for more flashes of memory or information from the outside" (

Well I flashed it ..

or information from outside

Kromax Endever Skyline BS-91 Blender-Soup Cooker Electric # 3006

[Irina]

Irina, Galya just gave the same link, thanks. Not that.

Girls, tell me, please, do they bake the whole beef tongue like boiled pork?
For some reason, the recipe did not come across ...
I want to cook it hot and keep the taste, but after baking in a pre-cooked sauce, the taste is no longer enough.

[eye]

eye, Tatyana, of course, I like baked ones more, and pork and beef, in its foil or in a bag, there salt with pepper, and lavrushka with garlic, for about half an hour 180 g, and then until cooked at 150-160 g, so as not dry out. For a long time, of course, about 3 hours probably for beef is necessary, depending on what size.
I don't like broth after the tongue, so I bake it, and it turns out tastier.

I like baked ones more

baked tongues - that's great!
You can then cook in a slow cooker or slow cooker.
Does the skin come off the tongue well?

And if you try to cook the tongue in a baking bag with spices too?

Does the skin come off the tongue well?

interesting too

Yes, it seems like it is usually removed, the main thing is not to fry))) I took off a couple of times the next day, already worse, it is better to immediately clean the lukewarm ones.

it is better to immediately clean the lukewarm ones.

this is yes - the faster the tongue is cleaned after readiness, the easier the skin is removed.
If I cooked in a slow cooker or slow cooker, I would wrap my tongue in parchment, or in a sleeve, so that the skin does not dry out on top in any way.

[eye]

eye, Tanya, I myself did this only once, a long time ago, when I was young. And then, according to her husband. His mother was a specialist in beef tongues, she worked at a meat-packing plant. So these languages ​​remain in his memory. I don't really like languages, that's why I'm not fond of it, I prefer a piece of meat.
So, as her husband recalled she did - boiled in spices. Then she took off the skin, cleaned it. Then she cut it lengthwise into layers and layered with thin strips of fat. Stuffed with garlic and ground pepper. Then she tied it tightly, pressed it and baked it in the oven.By time, and in packages or not, he does not know. But most likely without a bag, then there were no bags and foil.

most likely without a bag, then there were no bags and foil.

And my mother's friend baked bacon in the dough!

[Irinap]

Irinap, Irina! It is interesting! Can you give me a recipe?

[Irinap]

Irinap, no, definitely not in the test. My husband would definitely remember it

Maybe in a latka (duck), my mother baked meat (not tongue), and even now she sometimes bakes in a latka, in the oven

[Masha Ivanova]

Masha Ivanova, my mother just baked bacon in the dough. I remember that the dough was unleavened (flour + water), I smeared lard and baked it. This dough was then hard and not edible; it was given to the dogs.

[Buttercup]

Buttercupwhat an interesting word

latke

This is the first time I hear that they call this duck. But you are right, it is quite possible. After her, a lot of all sorts of cauldrons remained. Then they still heated the stove, they only had bottled gas, they were very economical. It is quite possible that they were baked in the oven. The electric oven also remained, but it is so tiny that no patch would fit in there.

[Masha Ivanova]

Masha Ivanova, I'll call a little later, I'll ask.

[Nelya]

Nelya, yes, here is such a word, thought the well-known, stress on the first syllable of latka, she is a duckling

[Buttercup]

Buttercup, I also hear for the first time. Utyatnitsa she utyatnitsa, why latka? : girl-th: Is it specifically a duckling patch, or is it something else called patchy?

latka, she's a duckling

One friend of mine also always says so - latka (stewed a whole patch of cabbage ... cutlets ...), I haven't heard this word from anyone else.

I found it in tyrnet

🔗

"A patch is a dish for stewing meat, fish, potatoes and poultry. A patch is a thick-walled dish with a flat bottom, which heats evenly, distributes and retains heat for a long time. You can recognize a patch by its low sides, most often 5-7 cm, along an oval or a round shape and a shallow groove designed for draining fat. The patch is tightly closed with a lid, so that meat and vegetables are stewed in their own juice. Modern patches are made of ceramics, aluminum alloy, cast iron and heat-resistant glass, which allows you to cook healthy, tasty food with minimal fat content. "
How do they write that it looks like a duckling, but still a little different, but my mother taught me that way and for me it's all latte

Irina! It is interesting! Can you give me a recipe?

I called. She did the calves. The dough is simple - flour, water, no eggs. She threw it out. But you can make it more comfortable if you have it. Pocherevok, salted and other spices, immediately wrapped in dough. The dough is thick, just wrapped it up. After I pulled it out of the oven, even hotter, the dough broke and cooled down already unfolded

[Irinap]

Irinap, Ira! I'll wait for the recipe!
Elya_lug, Elya! It is interesting to know how it is baked and what kind of bacon. After all, you can probably take a thick layer of raw bacon and bake it in the dough. You can salty with some, for example, thin pieces. Etc.
That's about all these subtleties and I want to know. What lard, in what piece, in what spices, how much and in what device to bake. So I'll wait for Irin's recipe. And maybe some of our girls know and tell. I've never heard of this before.

[Masha Ivanova]

Masha Ivanova, I will not draw up a recipe, because we do not eat that now. And so, well, what special spices were in the 80s, salt, pepper and garlic.

[Irinap]

Irinap, Irina! While I was writing, your answer has already arrived. Thank you so much! And how long does it take to bake and at how many degrees?



And the lard to bake raw?

[Masha Ivanova]

Masha Ivanova, the degrees will have to be selected by myself (thanks for remembering how many years ago it was), and the time is about 1 hour.

[Irinap]

Irinap, Ira! Thank you very much!

[Masha Ivanova]

Masha Ivanova, usually such bacon is baked, which does not go into salting, for example, cheeks (baki). They are boiled, and baked, and smoked, just in a salty form, this part will be tough. Bake still well underwings, brisket, ribs.It is baked in a whole piece, it is better to pre-boil it, then the fat will not be so melted.
There are a lot of recipes in the internet, all are good.

[Svetta]

Svetta, Svetochka, thank you! I have already looked in the internet. I just hadn’t heard of this before, so it was interesting to understand what it was all about. And in general, I believe the Internet, but I trust my people on our website much more!

[Elena]

Elena, well, in Ukraine, baked bacon is almost an ordinary product, baked smoked cheeks are in stock in every store.
I would cook and put it out, but we haven't eaten that for a long time.

[Svetta]

Svetta, Sveta! It is clear that this is not the most dietary dish!))) But, probably, very tasty? Therefore, if I have never tried this before, it will be interesting to pamper yourself at least once!

I bake handwriting like my mom. The skin must be scrubbed well, the underscore must be stuffed with garlic, sprinkle abundantly with salt and pepper, leave for at least a couple of hours. Then bake for 10 minutes at 180 degrees, then lower the temperature to 150-160 degrees and bake for 40 minutes exactly. Measure the temperature inside. No test. Then we cut into sandwiches.

[arini]

arini, podcherevok is generally a delicious dish! I tried it many times without a test and did it myself. And never in the test.

[Elena]

Elena, I strongly advise you to try it! If your liver and pancreas don't mind, go ahead and cook!
And don't bother with that dough. Foil! Before, there was no foil, no baking sleeves, no parchment, so they came up with all sorts of things.

[Svetta]

Svetta, Svetik! So in foil, and with twine on a baking sheet, it's simple, and in a sleeve, and just in a patch with water and without water, and I always cook in all sorts of different ways. It was in the dough that I never cooked. Now I will do it in it and decide what role it plays - just a la sleeve or some other additional one.
At home, too, they always used the word latka.

Now I will do it in it and decide what role it plays - just a la sleeve or some other additional one.

Lena, I'm just sure it's a la sleeve. But with interest I will hear your version)))

Light, well, probably not quite a sleeve. The dough can absorb some of the fat. And moisture too. And everything floats up the sleeve. Previously, ducks and bacon were baked in brown flour bags.

[Natasha]

Natasha, it is possible that it will be so. And those brown packages I remember, the duck in them was cool)))

It was in the dough that I never cooked. Now I will do it in it and decide what role it plays

In field conditions, on a fire, they successfully baked fish, bacon in clay ... that's the whole function