I am looking for a recipe on our forum

I marinated chicken in pickle from pickled tomatoes, but my pickle is always on natural vinegar - white wine or apple cider. Pork and chicken kebabs are also sometimes marinated with brine. The taste quickly becomes boring, then we get bored and again we return to it.
But best of all, such a pickle in my broccoli borscht goes, it has few tomatoes, a lot of beets, little potatoes and broccoli.

[Rada-dms]

Rada-dms,

But best of all, such a pickle in my broccoli borscht goes, it has few tomatoes, a lot of beets, little potatoes and broccoli.

This is interesting!

drop a couple of lines about chicken and pickle yourself,

Eh, I started you with this pickle.
Scarecrow in her blog replied that he does not take the pickle entirely, but dilutes it.
I lightly fried chicken parts without salt, put them in a saucepan, tightly covered with coarsely chopped onions, like a blanket, salt, black pepper, sweet paprika on top.
Then I added a little brine and water, but so that the liquid level was only up to the middle of the chicken. In the process of stewing, the onion melts, the chicken secretes juice and the liquid becomes more.
Later I tried it and I wanted to add garlic spirit, sprinkled it with granulated garlic.
On the way out - a dream come true for those who love sauces
Served this chicken masterpiece with couscous ...

Thanks again to everyone for the collective intelligence!

Girls! And I asked not quite in that topic, so here I repeat my question. Didn't find a recipe called Turkey in Solinade. Please poke my nose into it!

[Lenochka]

Turkey in solinada

Lenochka, but what should you get at the output?
Maybe this will do
Culinary recipe (by ICA): Juicy and tender turkey brisket.
Or here (from here Su-Vid and all the subtleties of technology # 1878)

TURKEY 63 degrees
Turkey:
make a 5% saline solution of cold water 50 grams of salt per 1 liter of water and a turkey in it for 1-2 hours.
then you take it out, wipe it off the water, marinate, a little salt and evacuate it and refrigerate for a couple of hours, then in sous-vide for 1 hour 63 degrees. meat melts in your mouth
PS: In a saline solution it is necessary, it is not necessary for salting.
In this solution, the meat gains liquid and during cooking it does not lose it and becomes very soft and tender. In principle, I always do this with regular chicken frying. Many years ago I watched a video of a famous chef on how to properly grill chicken

[win-tat]

win-tat, Tanyusha! I think it will do. Thank you very much! I read that someone wrote Turkey in solinade, and that sunk into my head. And there is no ready-made recipe. Apparently, the author of the words meant just a turkey in a solution, which is usually called "solinad" on the forum.
They write about boiled pork in solinade, and about different birds, but in different other recipes, with different names.

Oh, I see.

And they write about boiled pork in solinade, and about different birds,

I also kept the chicken in front of the slow cooker, it turns out really tasty.

Hello everyone. About pickle. I love him very much. I definitely add to borscht-cabbage soup, it tastes good to me, sour and sweet at the same time. I add vegetable to the stew to add sourness.
And I came with a question, do you think you can cook an ear on the catfish head or is it not edible? I cook on the head from carp, silver carp, pink salmon. I add fins, cut off the tail with the capture of the meat from the fish. It comes out very tasty. And then we bought a catfish and began to doubt. We haven't eaten it for a long time, I forgot it.

[Chamomile]

Chamomile, Olga, Why not? Why are you in doubt?
Catfish in the conventional sense and our fish called burbot, if not the same thing, then very relatives!
We catch a lot of them in the fall. I fry fresh ones - so it's like swallowing your tongue!
And I always freeze my heads on fish soups.

[Ilmirushka]

Ilmirushka, Ilmira, I don’t know, something went wrong. I haven't bought it for a very long time, very much. There was nowhere. I rarely go to the market, but now it has appeared in supermarkets, apparently, they began to artificially grow somewhere nearby. So I love such a fish, only carp and silver carp are fat, and the catfish is the very thing. And there are no bones, which is important.

[Olga]

Olga, delicious fish and soup with it!

Girls and boys, tell me, please, who knows if it is possible to boil a soft-boiled egg in a micr?

Girls and boys, tell me, please, who knows if it is possible to boil a soft-boiled egg in a micr?

The shell will explode.
Pour boiling water in a mug, let it stand, warm up. Refill with boiling water a couple more times. So we will boil the squirrels from boiling water, and the yolk will remain "in the bag".
Just don't take the Egg from the refrigerator, or it will burst.

[Buttercup]

Buttercup, copied myself a long time ago. Pomoyma Lena Tim wrote.
Soft-boiled eggs in the microwave.
Eggs (we cook 4 at once) directly from the refrigerator into a glass bowl and pour (to cover) with hot water from the tap (it's okay - they are in the shell

), the water temperature is 55-60C.
We put it in the microwave and at full power (we have 1000W), cook:
C0 - 3 minutes
C1 - 2.5 minutes
We immediately take it out and fill it with cold water. That's it, quick soft-boiled eggs for breakfast are ready. Usually we do not have time to look back, but the mikra is already calling. The main thing is not to leave the eggs in hot water, otherwise they will continue to cook.

Thank you girls! I will know and be able to

[Bul]

Bul, thanks, I will know too.
Although the instructions for the microwave oven say that the eggs explode, and everything that has a dense skin should be pierced (for example, potatoes, beets, sausages).

[Tanya-Fanya]

Tanya-Fanya, was also surprised, but nothing explodes, apparently during this time it does not heat up to the temperature that the egg would burst.

The people, the silver carp is a delicious fish, "with what it is eaten"?

[Crown]

Crown, delicious, similar to carp. I like to wrap in foil and bake in the oven. and from the head of the ear is awesome. just take out the gills

[Chamomile]

Chamomile, Thank you. She is very bony, do you need to clean the scales?

[Galina]

The people, the silver carp is a delicious fish, "with what it is eaten"?

Galina, delicious for lovers of river fish, with all the consequences ...
and many small bones, and remove scales

and remove the scales

Least favorite!

delicious for lovers of river fish, with all that it implies

Yeah, and carp tastes better, as for me.

and many small bones

the Chinese somehow cook such a fish that these bones dissolve, as it were ... Arka also had a recipe ... right now ...

Polissya carp from Arkina's grandmother (multicooker Redmond RMC M4502) I'll tell you how my grandmother makes carp in Polesie. Everyone who has ever tried it, when asked what to bring from grandmother, answers in unison: BAKED CARP! Combination of spices and roasting in ...Arka

Here. Suddenly come in handy

The people, the silver carp is a delicious fish, "with what it is eaten"?

Carp is certainly better! And there are fewer seeds in it than in silver carp. But when there is no carp, then the bighead goes for a sweet soul. And I cook carp, silver carp, and pelica according to the same recipe.
But this is for the garlic lovers

Fried fish in garlic sauce Peel fish intended for frying, cut into fillet pieces if desired. Put the fish in a bowl and salt, spices for the fish. I ran out of special spices) poured white feather ...nila

one-recipe pelica

What is pelik?

What is pelik?

Pelengas.

What is pelik?

Pelengas. We have a very common fish. They are brought either from Berdyansk, Primorsk. Or with artificial rates. Of course it's better from the seas

What is carp? In general, I am not friends with fish, but sometimes I want a fried fish. Bought
like a carp (what?), Baked, such nonsense ... snotty I do not argue that the pens are not from that place. Or I'm not a foodie. Send if anything to the desired branch, figure it out. Really such a carp or I cooked like that.

SOS!!! HELP !!!
We urgently need a recipe for pancakes on the water !!! There is water, flour, eggs, sugar, soda, vegetable oil. The son needs it !!! The lady is getting ready to meet!

[Svetta]

Svetta, everything is as usual. Instead of milk - water.

[Svetta]

Svetta, and the dough is thicker, and at the end a glass of boiling water, stir quickly and only then drive in the eggs. Pancakes will be thin and all in a hole. The lady will be subdued!

Girls, thanks for the tips! I was just very busy, but here my son urgently needs it! I poked around on the recipes, did not find it on the water, although I definitely saw it here.
I gave him my recipe for pancakes, but instead of milk, water, as Angela advises, and Ilmira's technology.
Then I'll tell you about the result if I find out.

[Svetta]

Svetta, I only have pancakes

Lush yeast pancakes without eggs Pour water into the sifted flour, add yeast, salt, sugar. Mix everything thoroughly until smooth. Cover the bowl with a lid or plastic wrap and leave for an hour to rise in a warm place ...Silyavka

Lena, thanks, but yeast from my son is in another galaxy)))
Loose the dough, waiting for the flour to swell.
I also found an old book "On tasty and healthy food" as early as 1951, it is small and not thick at all. Studying ...

I also found an old book "On tasty and healthy food" as early as 1951, it is small and not thick at all. Studying ...

how nice it is to know that this is all for the sake of the girl

[Svetta]

Svetta, I now love this recipe very much:
Pancake maker # 848

Girls, thank you all for your help
Son sent a photo with pancakes

Tea with mother's cherry jam and baked pancakes - what could be tastier ???

[Svetta]

Svetta, Sveta, how nice! Well done, son! You know, not every housewife will bake pancakes! The recipe is a recipe, but for many they simply do not work out and that's it. I hope the girl was in a pleasant shock.

[Svetta]

photo with pancakes

Svetta, but the pancakes still turned out to be plump, right?
Little son did not calculate with flour ...
Well, smart girl doesn't care
The first independent experiment was a success!

[Ilmira]

Ilmira, yes, the pancakes are too thick (only 10 came out), but he said it was even better this way. And this is far from the first experience, he used to bake thin bakes in a frying pan and in an immersed pancake maker. It's just that many years have passed and I have almost forgotten.
Elena, but the lady didn’t come, it didn’t work. This is his longtime love, they have known each other for over 20 years.

but the lady didn’t come, it didn’t work. This is his longtime love, they have known each other for over 20 years.

Oh, you ... How annoying. Well, at least he ate pancakes himself!

[Svetta]

Svetta, Sveta! She will come sooner or later anyway. And during this time the son will sharpen his skills.

There is a mixture for baking Easter cake (just add water!))), The output is very sweet.
Maybe you can advise what you can add to make it not so sweet?

[Ekaterinushka]

Ekaterinushka, Katya, do you have a sieve? Try to sift, maybe some of the sugar will remain?

Try to sift, maybe some of the sugar will remain?

I thought so too. I remember that in ancient times, baby food was sifted from excess sugar.

I remember that in ancient times, baby food was sifted from excess sugar.

Sistraaaaaa!

[eta-007]

eta-007, Crown, girls, thanks, I'll try!

I thought so too. I remember that in ancient times, baby food was sifted from excess sugar.

Yes, even as they sifted. And so much sugar remained in the sieve.

Girls! I can't find a recipe on the forum that I read not so long ago, although I'm not sure if it is new. I have a similar recipe at home with the name "Chicken in Czech", on the forum it is somehow called differently.
The bottom line is that the chicken is dipped in different pieces into a cauldron, a large pan. To them are added fried or raw onions, carrots, some tomato paste and various seasonings and spices. Filled with water a couple of fingers above the contents.
At the same time, the dough is made, which is then rolled out in a thin layer, finely chopped onion is placed on this layer. A roll of dough is wrapped, cut into pieces of 3-4 cm And these pieces are placed in a boiling chicken boiled in a cauldron.
Maybe someone came across such a recipe?

[Masha Ivanova]

Masha Ivanova, Elena, and what are you looking for a recipe? You yourself wrote everything in detail!
I did the same, only a chicken with potatoes. And the dough is not in pieces, but a layer + filling into a roll and cut.