Svetta
Albina, is thin swarloop and light yolk a sign of rotten eggs? We have only one poultry farm and sells only such eggs, apparently, such cross chickens.
$ vetLana
I will forever remember the taste of the omelet, which I first tasted. It was something deliciously delicious, airy and tender. I was 11. We didn't make an omelet at home, I don't know why. It seems to me that I have never eaten such an omelet like the first. Childhood memories
Ikra
Of course, I am not an expert on culinary technologies of past years, but in the late 80s and early 90s. the table omelets seemed to be made from egg powder. And, accordingly, their consistency was completely different from that of an omelet made from any real eggs. I can't say about it before, because I'm not a gardener or a "camp" girl, but home breeding))))

Mandraik Ludmila
Galya, my mother did it to her husband in childhood, they lived together, there were no large portions of the speech, and she herself no longer remembers what it was, after all, more than 40 years have passed, she lives in Minsk, and we are here, in Peter. In general, an information dead end
Ritochka, you're right, of course she fried in a frying pan, there was no cartoon then, so I will fry him for an afternoon snack in a frying pan.
He periodically puzzles me with unsolvable problems, so he tried to make fish in Karelian style from his stories, he does not remember any kind of fish, nothing except what they did in a deep frying pan and, it seems, with sour cream, and as a result, the bones in the fish did not feel the same there is no one to ask for details, besides, what they have there, in a purely male company, under a vodka, no one will recognize, I was looking on the internet, I did different things - everything is not right
Oh, okay, we’re not going to bother the girls, you helped me anyway, I’ll do it in a frying pan - well, not that, not that - I will not dwell on unsolvable tasks, because in childhood the products were different and the sensations were not at all the same go back to childhood, and some seem to want
Chamomile
I also loved the table omelette. At home, she could not even come close to his taste. Now I really fell in love with steamed omelet. It is not at all table-style, absolutely without a crust, but of those options that I can cook myself at home, the most delicious for me. The main thing is not to overdo it.
dog gray
Quote: Mandraik Ludmila
to make fish in Karelian style,
River fish, you can also sea fish stew with fried potatoes and onions in milk. Long, long yarn over very low heat. Hours 5. As a result, the fish becomes absolutely boneless - they dissolve, as it were. Carrots and parsley root are also desirable there. Salt pepper. Can laurel and dill. At the very end of the process.




Lyuda, don't make an omelet in the pan. You have high forms, but small in volume. I can draw from three eggs. The main thing here is height and area.
Svetlenki
Quote: the dog is gray
I can draw from three eggs. The main thing here is height and area.

Gal, well, it's good to tease! Make a master class, all in detail! There are never too many omelets!




Quote: the dog is gray
to make fish in Karelian style,
River fish, you can also sea fish stew with fried potatoes and onions in milk. Long, long yarn over very low heat. Hours 5. As a result, the fish becomes absolutely boneless - they dissolve, as it were. Carrots and parsley root are also desirable there. Salt pepper. Can laurel and dill. At the very end of the process.

Gal, is the layer thickness important there? If you zababahayat in a slow, but it is not a baking sheet and not a frying pan, the area is small? I've never tried it, but it sounds sooooo delicious!
Mandraik Ludmila
Sveta, watch the video with Lazerson, everything is explained in great detail
dog gray
I love technology.But I don't know about a slow cooker, and I don't know about similar slow cookers. I bake it the old way - I bake it in the oven. Take the glass tray. Potatoes, but you can also raw, cut into slices. It is necessary to make a master class on cutting - that's where the ambush is! The fish is on top, with bones and skin. At least a little river. Onions, roots. Salt. Pour in milk. Decently covering, so as not to top up. it will evaporate, but very little and slowly. And forget it in the oven for a long time. Slowest fire (heat). Then you can sprinkle it with cheese and smear it with sour cream ...
I'll make an omelet. Maybe even tomorrow ...
Irgata
Quote: Svetlenki
If in a slow zababahat
"Cat sardines"

Carp in sour cream sauce (for slow cooker)

Capelin with vegetables

or in a multicooker on * stewing *, on * languishing *
Albina
Quote: svetta

Albina, is thin swarloop and light yolk a sign of rotten eggs? We have only one poultry farm and sells only such eggs, apparently, such cross chickens.
No, these are of course the eggs themselves. But rotten ones are already green eggs and stink when broken
Mandraik Ludmila
Galya, I don’t have an oven in my village, a brick stove isn’t heated now, as if summer is made of technology: induction cooker, cartoon little redya-01, panasik bread maker, princesska and electric-miracle-frying pan ... it will not evaporate in the lid, though it never turned on for 4-5 hours, nd ... "it's hard to live without a machine gun" there's nothing to shoot
dog gray
Semyon Semyonich !. Prasty didn't know. And I'm teaching her! Luda. Then this is how: for 120 grams of eggs, take 45 grams of milk and 10 grams of butter. Tap lightly with a fork, not a whisk. And fry on the stove in your favorite skillet. Oil for frying. The mixture does not need to be mixed with it. Then pry with a knife and turn over. Cover and cook to a minimum.
All the love ...
Mandraik Ludmila
Galya, oh how simple everything is, I'll do
Vesta
Buttercup, and my husband's mother did not do it in the "Russian" stove? After all, the taste is different there, maybe that's why it doesn't work like then.
Mandraik Ludmila
Quote: Vesta
did my husband's mother do it in a "Russian" stove?
Svetlana, no-no-no, a city apartment in Minsk, she is generally a city dweller and not a culinary specialist at all Well, not everyone, since we have gotten carried away here.
lana light
What can be made from lemons without zest?
I often cook limoncella for my husband on the zest, and the lemon itself stays idle until the last and often spoils ...
I made lemon-mint honey according to the recipe on this site, but we don't eat it in large quantities. Where else can you use it?
V-tina
Sveta, lemon jam can be, you can lemon Kurd, then it is for baking and for pancakes and for yogurt-curd, here are more recipes
I am looking for a recipe on our forumShortcrust cake with lemon filling
(V-tina)
I am looking for a recipe on our forumPie "Mood"
(V-tina)
I am looking for a recipe on our forumLemon mannik
(V-tina)
I am looking for a recipe on our forumMackerel based on herring in Dutch style
(V-tina)
$ vetLana
Quote: V-tina
Pie "Mood" (V-tina)
Tina, thanks for the pie. It's good that I looked at the link, otherwise it's not clear from the name what kind of animal
Olekma
Quote: Lana's Light

What can be made from lemons without zest?
I confirm about the lemon Kurd, even if it is just from a jar of tea, even a cream in a cake. And you can, I just met him like that, a layer in a roll!
I am looking for a recipe on our forumLemon Kurd (no oil)
(rinishek)
I am looking for a recipe on our forumLemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024
(kubanochka)

with this simple and delicious biscuit make lemon cream ...
I am looking for a recipe on our forumSponge roll
(ang-kay)
Tumanchik
girls urgently tell me how to keep the rest of the streusel? can I freeze it?
Cvetaal
Irish, you can! I always cook for future use and freeze
Tumanchik
Quote: Cvetaal

Irish, you can! I always cook for future use and freeze
thanks, but how to defrost?
Cvetaal
You can sprinkle pastries without defrosting, or you can defrost them in the refrigerator or right on the table.
Tumanchik
Quote: Cvetaal

You can sprinkle pastries without defrosting, or you can defrost them in the refrigerator or right on the table.
Olekma
Irishkina, Tumanchik, give a tip to your recipe for lazy dumplings, I rummaged through the whole forum - I can't find
Olekma
Quote: Leka_s

Katerina, this one?
I am looking for a recipe on our forumVareniki "The most lazy"
(Lisss's)

Lazy Club, or Useful Lazy Tips # 632
Yes, these are the same ones, only I thought that Ira had a similar recipe, but this is just her work Thank you very much, I will have the laziest dumplings for dinner!
lana light
Admin, V-tina, Olekma, girls, thanks a lot! I'll go over everything right now!
mamusi
Girls, good day to everyone!
I’ll ask again. You need a simple cookie, no bells and whistles. To my husband on a business trip. Fold into bag / box To be kept, it remained crumbly
Those that he had tried before he didn’t like ... Or they stale quickly ...
I'm getting lost straight.




I am looking for a recipe on our forumHomemade shortbread without eggs
(Elven)


Nobody tried this? I want to try.
$ vetLana
mamusi, Rita, have you ever done it on beer? Flour + beer + margarine. Top-sah. sand.
Tanya-Fanya
mamusi - Rituyla!
On New Year's Eve, I also took care of the recipe for cookies that are stored for a long time. Made gift jars with cookies. I liked the simple, cheap recipe very much. Brine biscuits. The main thing is not to roll out the dough thinly, on the contrary, the thicker the cookies, the better they are stored.
I also love the old Soviet recipe for cookies through a meat grinder.
It is important to store cookies not in a plastic bag, but in a box or jar. This will keep it dry.
mamusi
$ vetLana, Sveta, it won't suit us. We don’t buy and don’t like margarine.
And beer ... well, maybe in baked goods and you can. As a drink, neither my husband, nor I do not use.
Tanya-Fanya
Cookies with brine or whey without margarine, but with vegetable oil! And you, Ritulya, are making a lot of delicious curd- :) try the cookies on the whey.
mamusi
Eh, I'll do my own on the serum again ... I like it ... Crazy. And he's a little dry!
So what? But it is stored perfectly. I love it when the cookie for tea is dry, it "rings"!
And it doesn't crumble much, but it's airy in the mouth ~ I don't know how to explain it!
It does not crumble in the hands, but in the mouth yes ~ !!!
And I bake for growing. oil ... but I'm still looking for something more comfortable for him. They gave me the recipe today. I'm going to try.

THANKS TO EVERYONE who responded!
Tumanchik
Quote: mamusi
And beer ... well, maybe in baked goods and you can. As a drink, neither my husband, nor I do not use.
you don’t worry, you will not feel any aroma or taste. I use a specialty to store beer in the refrigerator for baking. over time, even gas does not remain there, but it works great in baking - apparently the dough does not need it)))
$ vetLana
Tumanchik, +1.
Cookies on beer are tender, airy. I haven't baked it for a long time, it's a modern margarine, but I don't know if it is possible to replace margarine. + Creamy. oil
Yuliya K
Quote: mamusi
Eh, I'll do my own on the serum again ... I like it ... Crazy.
Rita, is there a recipe for "your" serum somewhere already?
Lera-7
Quote: mamusi
Nobody tried this?
I've done it several times, very tasty. How long is it stored - I don't know, it disappears in 2-3 days.
Leka_s
Quote: mamusi
Nobody tried this? I want to try.
there is still similar
I am looking for a recipe on our forumShortbread
(ang-kay)

did both, we liked it more and got accustomed that I gave the link, but in the first one for some reason we felt starch
mamusi
Quote: Tanya-Fania
try the whey cookies
So I write above, Tanyusha, what I do on serum often and I love him. I even wrote you such a recipe in Lichka, remember? You asked for your son.
But now I don't need myself.




I am filming the question.

Thank you very much. I have a lot of recipes now. But everything is a little off topic.
This is not for ladies or kids for the holiday ... No need for chocolate ...
Marmalade ...
Beer and nuts ...
I beg your pardon, I do not want to offend anyone in any way. I will try everything that you advised ~ I have a few days in stock.
He always keeps in a box ~ we know about this. No cellophane. This number will not work there !!!
It's just that from everything I baked, that I found here ... none are perfect.
There such living conditions are special.

(And my husband's taste is special)))
Plain biscuits similar to Tea or Jubilee. Sandy, no frills ...
I will create. I'll share it later.

Cirre
Girls, stick in the recipe. Nests were made of pasta and stuffed with something. And then the pasta remains, but there is no strength to look, the temperature
Cirre
I remember that it is yours, but I could not find it. I'll do it tomorrow.
Tumanchik
Quote: Cirre

I remember that it is yours, but I could not find it. I'll do it tomorrow.
get well Galyunya, please do not hurt
Mirabel
does anyone know how to tell the difference between long lasting and fast flakes?
I got 2 kg of some flakes, it’s not clear which ones .. but they say what can be added to smoothies. Does this mean instant?
Admin
Quote: Mirabel
Does this mean instant?

Probably yes. Since they are very soft, they quickly get wet in liquid, absorb liquid.


Tumanchik
Quote: $ vetLana
Cookies on beer are tender, airy. I haven’t baked it for a long time, the margarine is modern, I don’t know if it is possible to replace margarine. + Creamy. oil
Svetik somehow I missed your message. sure you may! it will work out great!
posetitell
And tell me, is it possible to use unrefined sunflower oil except for dressing salads? In baking or for making bread, for dressing ready-made but hot dishes (I like potatoes like that), for example? And then I bought 3 bottles oversight (usually I take refined, it leaves quickly).

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