I am looking for a recipe on our forum

In baking or for making bread, for dressing ready-made but hot dishes (I like potatoes so much), for example?

Sure! The bread is super! And potatoes to me, to me!
Usually I use only fragrant oil for these purposes.

Unrefined heating is not recommended, it seems?

[Olga VB]

unrefined sunflower oil

in Soviet times, the sediment from natural sunflower oil for bakery was valued

there are a lot of vegetable proteins in this sediment, from which the oil foamed when heated, and they are wonderful to improve the structure of the dough, no panifarin is needed




Olga VB, in the absence of refined oils - the then vegetable oil had to be calcined until a slight haze appeared, the proteins curdled from high t and the oil no longer bubbled, but you, of course, know this

in the absence of refined oils - the then vegetable oil had to be ignited until a slight haze appeared,

I still caught this period. The oil was calcined, then meat, cheese cakes, and pancakes were fried on it. Legendary pies with jam too. There was absolutely no smell.
Soon there was a refined one, the method was immediately forgotten. And I use it sometimes.

Thank you my dear. That is, you can also bake it?

[posetitell]

posetitellNikka, if the taste and smell of unrefined oil does not interfere with the baking, then everything is possible. I personally gave bread to a neighbor once, because we could not eat it. But this is a matter of taste.

After the oil is calcined, no hint of taste or smell remains. In the public catering, they fried so. And before me on some kind of combi fighter I do not know. They definitely didn’t fried on the creamy one. And there was little refined vegetable. As, however, and cream ... I remember boxes of cream - Finnish and French. I remember in stores - only ours.

Galya, that's right, there is no smell after calcining. And I livanul bazaar odorous in bread and got ... little edible, and the neighbor praised. Whom what.

mixed fat

good Soviet mixture of vegetable and animal fats

at home it was made by melting pork or beef fat (interior) in vegetable oil = like ghee = long over low heat = then filtered through a fine sieve, metal, and everything = stored for a long time, you can fry everything on it, the taste is pleasant

the ratio is different, but lard or fat rolled in a meat grinder should float a little in vegetable oil

levanula

Well, how much did you pour it there to eat

for half a liter of liquid when kneading bread dough, well, no more than a tablespoon, yeast likes a little natural vegetable oil, (natural - not the current refined machine oil) there are vegetable proteins - yeast

[Irsha]

Irsha, well, bread recipes are still different, not always Art. There are enough spoons. I love bread with kefir, there are 50 ml of butter for 450 g of flour.

received ... little edible, and the neighbor praised. Whom what.

That's right! I love to add camelina (red) or its cake to bread! And it has a very strong taste and aroma!

That's right! I love to add camelina (red) or its cake to bread! And it has a very strong taste and aroma!

That's for sure, to each his own I bought Ryzhik oil but I couldn't eat, not in baked goods, not in salads. Elder daughter smears it on her hair now

[Katerina]

Katerina, I add a little camelina oil. In sweet buns 1 tbsp. l olive oil and 0.5 tbsp. l. camelina. It turns out very fragrant and unobtrusive. I tried to add more and it didn't work.

[Elena]

Elenathanks for the hint! I'll try to do it in the dough too.

Thanks for the advice with non-refiner. grows up. oil. And another question: can you combine it like this: a little unrefined with refined (for bread, in a salad)? Or not worth it? Still, the smell of unrefined is harsh, unusual.

but can you combine it like this: a little unrefined with refined (for bread, in a salad)?

Why not? find your proportion that will be pleasant to you.
I love unrefined oil just to the point of absurdity.

my mother, being pregnant with me, could not eat anything except ... seeds. she found them everywhere by smell and only ate them day and night))))
I, in turn, being a pregnant elder, was tormented by the fact that some delicious smell was following me. I did not particularly suffer from toxicosis, but I also could not understand what smelled so delicious to me. But I must say that my mother-in-law at that time (the dashing 90s) worked as a big man on the railway (remember what a big man was a railway cashier at that time?). So on the night shift, she was not just a cashier, but also an exchange office and an exchange point for goods-money. And often, passing people from Ukraine paid for tickets with their homemade oil from sunflower seeds. She brought such oil in three-liter cans. But we were dark people, and I was young, and she stood with us especially unnecessarily, because we didn't like frying on it.
and then one day, taking out this jar in order to pull out something standing behind it, I realized that it was driving me crazy - the smell of this oil !!!!
but I must say that I have a dog's nose. and in pregnancy it is also aggravated.
at first I poured butter into a saucer, sprinkled with salt and soaked with black bread.
after a while I realized - not enough - and already without bread I licked the butter and salt.
then the salt was no longer needed. three times a day I rushed to the refrigerator and drank butter straight from the can.
Well, soon I emptied such a jar in a week. those who saw it said that it was impossible to watch how I drank it straight from the throat of the can. and I'm just dumbfounded as a drug addict.
after the birth of the child, I returned to the platter and bread. that I still love. and in every other pregnancy everything was repeated, except for the last one))))) and, by the way, oil did not have any effects on the digestive tract for me and does not have vaapche))))

[posetitell]

posetitell, Nikka, we use unrefined butter from the bazaar, the most fragrant, raw-pressed, seasoning summer vegetable salads. Only with this oil do they acquire a real summer taste. Or like Tumanchik we pour a piece of black bread with such butter, salt and eat it, it's incredibly tasty.
But here in Ukraine we use fragrant oil even more than refined oil, this taste is familiar to us since childhood. It seems a bit harsh to you, it's a matter of taste.

Thank you my dears. I am still not so much embarrassed by the smell, how much I feel after it the heaviness after eating. That's why I asked. Maybe I'll get used to it in a mixture and then I will use purely unrefined. And so yes: here I ate salad cleanly with it - it tastes better.

Recently, it seems, someone asked about the recipe "Mushrooms IN VENEZUELIAN". We managed to find it with difficulty, since there is no separate recipe on the forum (which is a pity), it is written in different topics, for example

MUSHROOMS IN VENEZUELIAN (obgorka_gu)

🔗

Girls, help out!
The husband wanted a sweet potato like "just cook", that is, he doesn't want a stew, doesn't want soup, wants "just like that." And just like that, he reminds me of frozen potatoes and nothing else.
So I think how to please my husband and myself so that it is not disgusting.
Maybe some sauce or something to make friends with, so that the sweetness is organic
Sweet potato yellow.

and I remember the food very well, just that indescribable taste of cutlets that everyone remembers in the canteens of that time, and was largely indebted to this food stuff ..))

[Olga]

Olga, I like to bake sweet potatoes, cut into slices or slices, grease with olive oil and sprinkle with sea salt, bake until light crust, very tasty

Vegetable stew with potatoes and sweet potatoes (Admin)

Sweet potato and bean soup (Admin)

Warm salad with sweet potato (Admin)

Disliked vegetables - radish, turnip, daikon, celery, kohlrabi, fennel ... and others

Girls, and in what marinade can you bathe vegetables deliciously before grilling?

Girls, and in what marinade can you tastefully bathe vegetables before grilling?

The simpler the better. And vegetables do not tolerate strong marinade, and stay in it for a long time, they quickly decay and moisture comes out of them.
Vegetable oil, finely garlic, a drop of vinegar (lemon juice), salt, sugar, spices (preferably herbs of Provence). Stir the marinade, bathe the vegetables in it (do not cut it very thinly), and immediately grill - and do not overdo it on the grill.

[Admin]

Admin, Tanyusha, thank you!

[NatalyTeo]

NatalyTeo, Adminthanks girls. I will propose to my husband, let him choose!

I report: I cut the washers in halves, put them in a pact with sea salt, Provencal herbs, olive oil and granulated garlic. Shook and sent Princesses to PM. After 20 minutes everything was delicious

Virgin looking
1. Sweet rye kvass is strong. Preferably free of malt, concentrate and other rare earth elements.
2. Where to attach garlic arrows - from soup to compote))
There are pasta from Admin and potato with arrows from Andes. Searching a site on an agonizing computer is problematic. Tell me something else tasty)

[Irina]

Irina, I add garlic arrows to salads and any vegetable casseroles.
For the winter, I just twist it with salt. And I drip vegetable oil under the lid. I store it in the refrigerator. In winter, delicious with rye bread.

For the winter, I just twist it with salt.

I also freeze with a small addition of salt - so that the mixture does not taste oversalted, the mixture goes into the soup, like a vitamin and flavor additive, to potatoes, to meat, I stuff it into the meat when stuffing, + vegetable oil - and it's delicious with bread

Sweet rye kvass is strong.

Rye kvass tested more than once

Virgin looking
1. Sweet rye kvass is strong. Preferably free of malt, concentrate and other rare earth elements.
2. Where to attach the garlic arrows - from soup to compote))

Cooking meat with garlic shoots ala Chinese recipe. Meat, any, I cut into strips, in a slow cooker, with 0.5 cups of water, in the Stew mode I bring to readiness, I wash the garlic arrows, cut into 3-5 cm pieces, add to the meat, stew for 5-10 minutes, meanwhile I dilute in glass 2 tbsp. tablespoons of starch, 1 tsp. sugar, a little vinegar essence, about 0.5 tsp. or even less, pour half a glass of soy vinegar, add water to the top of the glass, stir. I pour the contents of the glass into a slow cooker to the meat and garlic shoots, stir quickly and turn it off. I let it brew for at least 10 minutes. And you can eat it as a separate dish or with rice or potatoes for a side dish.

About kvass :) I cook kvass with sourdough, fermented rye malt, rye crackers, sugar, water. Malt, I think, can be excluded. replace some of the sugar with molasses, if any. In extreme cases, I read it somewhere but did not try it myself, for a dark color, you can add soluble chicory.

Pasta with vegetables and garlic arrows (lean) (ang-kay)

Garlic arrow paste (for freezing) (V-tina)

Chinese style meat with garlic sprouts (in a slow cooker) (Harisma)

Korean Garlic Arrows (ang-kay)

[Irina]

Irina, I just brought a bag of garlic shooters, I will twist it in a meat grinder, then add salt (from 10% to 15% by weight) and in cans, and in winter everything that is possible, in mayonnaise, in soups, in meat, etc. .d.

[Irina]

2. Where to attach garlic arrows - from soup to compote))

Irina, also Angeline recipe "Garlic arrows, stewed in tomato"

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=458645.0

Oh, how much deliciousness! Thank you !!
I feel that I will have to go to the neighbors to cut off the arrows in order to try everything))))

[Yuliya K]

Yuliya K, Julia, thanks for the links! I'll definitely make the meat now! I tried everything else in different interpretations, everything is delicious!
At the same time, they reminded that it was time to break off the arrows !! Oh, I would have forgotten without you, it's cold, I hardly walk around the garden ...

Girls, can anyone remember the name of the recipe, chocolate cream is the main ingredients: water and chocolate. The recipe of some chef, I can't even remember the name approximately.

[zoyaaa]

zoyaaa, is it, cream mousse?

I found it in tyrnet
Structure:
- Black chocolate 100 g
- Cold water 89 g (!!!!) - the ratio must be as follows: for 1 g of chocolate 0.89 g of water, respectively, for 100 g of chocolate - 89 g of water.

Prepare everything you need:
- a metal bowl in which we will melt chocolate
- a larger bowl, into which you need to pour sooooo cold water (in the original recipe, ice water is recommended)
"We measure exactly the water (remember, 89 g of water per 100 g of chocolate), pour water into a bowl, break the chocolate into slices, put it in water and put a bowl on the fire, stir it all the time - we don't let it boil !!! melt the chocolate! As soon as the mass has become homogeneous, we immediately rearrange our bowl into a large bowl of ice water (like a "water bath") and immediately begin to beat. The author says that at 7 minutes the mass begins to thicken - it happened literally for me after 3 (!!!) minutes Right before our eyes, the mass begins to brighten and the consistency becomes creamy. Here you need to stop in time. Nothing terrible will happen, just the more you beat, the denser the consistency becomes, it does not affect the taste in any way. will lead the mousse after standing in the refrigerator, will the water exfoliate? Nothing has exfoliated !!! So you can do it in advance! "

[Zoya]

Zoya,Chantilly cream (Molecular cuisine of Hervé Tees)

Girls, thank you very much, saved.

I just brought the same bag of garlic shooters,

Look, teasing more!
And where can other people get so many arrows?
I had exactly 8 and a half pieces, I had already blended them and made a tiny jar of salt and olive oil! Now I don't know ~ either to eat, or just to smell!

[Ritochka]

I cut off all the arrows at my mother's and a friend of mine in our village brought all of her own, I then give what I do then partially to me the blanks and to the people the finished blanks.
Ritochka, garlic arrows are very hard to chop with a meat grinder ... I still have them, I did not start, but shogonya again ran to my parents, brought a bag of fireweed - this is urgent to cut off for drying, the nights are white, why sleep ...
Virgo, Throw at me a simple recipe for whey dough for pasties, I still need to make them today, otherwise I will miss the minced meat

[Buttercup]

garlic arrows are very hard to chop with a meat grinder

Buttercup, I twisted approx. 1.5 kg of hands in 15 minutes. I did not notice anything unusual in the work of the meat grinder, honestly. Maybe it depends on the stiffness / old age of the shooters?

[Buttercup]

Buttercup, Homemade chebureks (kefir dough) replace kefir with whey

[Lyudochka]

a friend in our village brought all her

where to find such neighbors, mine will strangle. Lyudochka, I break the arrows with a blender

Girls, you cut off something late. Today I found one arrow that was not torn off, so it is already so stiff

late you cut off the arrows. Today I found one arrow that was not torn off, so it has already become stiff

Here I am about the same. I broke off a long time ago, as they twisted into a ring. Perfectly spun in a meat grinder!

[Ludmila]

Ludmila, svetta, and my garlic still does not have arrows this summer, the weather is strange, to put it mildly

my garlic does not have any arrows at all

and I have not observed it yet, I feel I will be left without them

[Gal]

Gal, come out - will not go anywhere