Frying pan Miracle Grill-gas (reviews)

[Kornienko]

And you,Kornienko, did you use a stainless steel?

and stainless steel, and marble, and ceramic, and heat-resistant, and Teflon.

Lena, on page 72 I have already posted pictures of how both pans look and how the Romanian pans are folded, and how they differ. They have different shapes. Do not waste time and effort, some people are just too lazy to look through the topic, it is much easier to strain someone.
And in the photographs of Kornienko, in the first, in nature, most likely a Chinese frying pan, and in the second a Romanian one. And in my opinion, the Chinese one is made neat, at least the edge is seamed there and it folds compactly. As for the enamel, I will not be clever, I do not do them. And just in general, what's the difference how many layers of enamel are there, if the food still does not come into contact with it?

on all photos Romanian frying pan. the first Romanian frying pans had a rolled edge, but after the Chinese began to make a rolled edge to hide the poorly painted edge, the Romanians abandoned this so that it was clear that the enamel was applied correctly.
Romanian enamel is applied by bathing - dipped in the bathroom, then fired in the oven, again dipped in the enamelled bathroom and fired in the oven, cooled and packaged for sale.
Chinese enamel is applied by spraying - the enamel is applied from a spray gun in one layer, then dried and packaged for sale.

I agree with you that, in principle, it does not matter how many layers of enamel and whether there is enamel at all.
above I wrote that at the moment on the market there are two types of noteworthy: enameled and stainless steel
enamel tested for decades, stainless steel for several months.
how the stainless steel will behave in a couple of years is not known.
in addition, all sellers of enameled grills have certificates of conformity, but stainless steel does not

Then why did the first Romanian frying pans fold compactly, while the subsequent ones do not fold? Somehow it is not logical. Or is that, too, to annoy the Chinese?

Then why did the first Romanian frying pans fold compactly, while the subsequent ones do not fold? Somehow it is not logical. Or is that, too, to annoy the Chinese?

Romanian pans never folded compactly. they are always stored assembled.
Romanians can simply revoke the license of both the Chinese and Taiwanese and that's all, why should they do "pickles")))
It is not the manufacturers who salt each other, but the sellers, the manufacturers have long ago resolved this issue among themselves and work calmly, but the sellers cannot come to a consensus and work calmly. everyone is trying to present their product better than someone else's, to say that those sellers are scammers, shameless, etc., although in reality they are not.
there are sellers on the market who give out Chinese pans for Romanian: 1 reason - money - Chinese are cheaper than Romanian, they make money on it.
2 reason - competition - by passing off the Chinese for the Romanian, they undermine the reputation of the Romanian and it is very difficult to prove to people that they may have been caught by such a seller and that the Romanian frying pan is of quite good quality.

Oh well. Since such a booze went, and they were always stored assembled, let's return to your picnic photo. In that frying pan, the lid sits tightly, there is a grate in its groove, and the lid in its own. Nowadays there is no such thing in Romanian pans.
And to be honest, I am violet for all this. It's just that you defend these Romanian pans so much and have such information about their production and patents that I got the impression that you personally produce them. And you take any praise from other manufacturers as a personal insult.
Immediately I apologize, I do not want to argue and I will not. I just follow the topic and boil, so to speak.

Oh well. Since such a booze went, and they were always stored assembled, let's return to your picnic photo. On that frying pan, the lid sits tightly, there is a grate in its groove, and the lid in its own. Nowadays there is no such thing in Romanian pans.
And to be honest, I am violet for all this. You just defend these Romanian pans so much and have such information about their production and patents that I got the impression that you personally produce them. And you take any praise from other manufacturers as a personal insult.
Immediately I apologize, I do not want to argue and I will not. I just follow the topic and boil, so to speak.

there are no grooves for either the lid or the lattice, one common groove, the lid does not fit snugly and does not fit.
I do not produce frying pans, but I am one of the official representative for the sale of Romanian pans in Russia. there are only two of us in Russia.
I know the pluses and minuses of other manufacturers, and I don’t take praise as an insult, you misunderstood.
I defend the honesty of the Romanian frying pan in those cases when they start to hait it, and as a rule those who did not use it or according to the words of sellers of other models, because all the words of people are not justified, this is unpleasant.
I can say for sure that marble, ceramic, heat-resistant and Teflon coatings will peel off and the pan will rust.
about stainless steel, I repeat, no one knows how it will behave in a couple of years, at the moment it has the disadvantage that it turns yellow.
the enamel coating has no complaints, both Romanian and Chinese, unscrupulous sellers are simply trying to make money on the Chinese by posing as Romanian.

I took a closer look at the photo, really not a groove, but just the grill moved to the side and looks as if it lies in its groove, like in a stainless steel.
Now I understand why you are so "defending the honesty" of Romanian pans, and you know such details about the application of enamel. As for me, there is enamel and okay I never thought about how it is applied.

and I did not say that you are a "competitor" and do not generalize.

Yes, you didn't tell me outright that I was a "competitor." Agree.
But I have formed such an opinion based on your heartfelt speech.

I respect the opinion of others, but if it is justified.

I have quite rightly compared both types of pans. Do you respect my opinion?

you have not used an enamel pan and cannot claim with authority that the enamel pan is of poor quality.

Have you read my comments at all?
I repeat myself. I used it, and ordered earlier than stainless steel. There is something to compare.
Since the "enamel" did not suit me, I gave it to my mother.

I agree with you that, in principle, it does not matter how many layers of enamel and whether there is enamel at all.

What is the dispute about then? Are they fried the same?
It's just a matter of personal preference. You like "enamel", I like "stainless steel".

and stainless steel, and marble, and ceramic, and heat-resistant, and Teflon.

Why did you buy it? If it `s not a secret. Themselves wrote that with heat-resistant and Teflon ones you can "run into".

Since such a booze went, and they were always stored assembled, let's return to your picnic photo. In that frying pan, the lid sits tightly, there is a grate in its groove, and the lid in its own. Nowadays there is no such thing in Romanian pans.

And you take any praise from other manufacturers as a personal insult.

So it seemed to me too. What is the replica about "competitors" worth?

and I am one of the official sales representative of Romanian pans in Russia

"And the casket just opened" (c).

about stainless steel, I repeat, no one knows how it will behave in a couple of years, at the moment it has the disadvantage that it turns yellow.

I don't like self-citation, but ... Yellowness can be perfectly wiped off with a metallized Svint sponge and any oven gel.

And I will add, for the information of those who cannot decide. Only the center of the pan lid can turn yellow, because the heat from the burner is directed there. If you do not check the centering on the plate, then the rim of the base may turn yellow on the side where it was hotter. But this is not scary and is easily treated.

Let's see what happens in a couple of years.

Yes, you didn't tell me outright that I was a "competitor." Agree.
But I have formed such an opinion based on your heartfelt speech.
I have quite rightly compared both types of pans. Do you respect my opinion?
Have you read my comments at all?
I repeat myself. I used it, and ordered earlier than stainless steel. There is something to compare.
Since the "enamel" did not suit me, I gave it to my mother.
What is the dispute about then? Are they fried the same?
It's just a matter of personal preference. You like "enamel", I like "stainless steel".
Why did you buy it? If it `s not a secret. Themselves wrote that with heat-resistant and Teflon ones you can "run into".

So it seemed to me too. What is the replica about "competitors" worth?
"And the casket just opened" (c).
I don't like self-citation, but ... Yellowness can be perfectly wiped off with a metallized Svint sponge and any oven gel.

And I will add, for the information of those who cannot decide. Only the center of the pan lid can turn yellow, because the heat from the burner is directed there. If you do not check the centering on the stove, then the rim of the base may turn yellow on the side where it was hotter. But this is not scary and is easily treated.

Let's see what happens in a couple of years.

First of all, don't be nervous! I was not rude to you and did not raise my voice to you.
secondly, I did not hide it, and here they have already written that I sell frying pans to my customers.
thirdly, I did not tell you directly that you are a competitor, but I said that! such an opinion is usually expressed either by competitors or by those who have not used it.
fourthly, no one argues here, but express their opinion.
in the fifth, yellowness may remain, as well as at least three of you remain on the pans, but this is a matter of purely aesthetics, no more
in the sixth, I ordered all these pans from manufacturers in order to know how they behave when using
seventh, if the enamel frying pan did not suit you, you do not need to say that it is bad, because it is not. otherwise you wouldn't give your mom a bad thing.

I took a closer look at the photo, really not a groove, but just the grill moved to the side and looks as if it lies in its groove, like in a stainless steel.
Now I understand why you are so "defending the honesty" of Romanian pans, and you know such details about the application of enamel. As for me, there is enamel and okay I never thought about how it is applied.

I agree with you it is important for the buyer that the item will serve a long time and well. and the seller must sell just such a product

I didn’t look, I admit. And I'm not ashamed to admit it, it happens to everyone. But, I will hurry, I personally preferred stainless steel. For me it is not important how the enamel is applied and how many layers there are. For me, it is more important that the stainless steel is neatly made, folds compactly, the lid fits tightly. And just do, I just love stainless steel dishes. This is purely my personal opinion.
I agree that there are people for whom the methods of applying enamel, the number of layers thereof, and the availability of certificates, patents and blah blah blah are important.
I really love this forum, and I come here to get positive emotions, learn something new for myself and meet interesting, smart people.
Girls, let's not argue. Everyone is entitled to their opinion. And everyone can express it. In fact, there is a sea of ​​useful information in this thread, and all the questions that are asked over and over again have already been answered. And more than one person will come here and again ask for advice on how to choose a frying pan.
I propose to open a separate topic in which there will be comparative characteristics of our pans. Photos and facts only.
You can argue endlessly, the same non-rolled edge is a minus for someone, but an important advantage for someone.
How do you like the proposal?

I didn't see it, I admit.And I'm not ashamed to admit it, it happens to everyone. But, I will hurry, I personally preferred a stainless steel. It is not important for me how the enamel is applied and how many layers there are. For me, it is more important that the stainless steel is neatly made, folds compactly, the lid fits tightly. And just do, I just love stainless steel dishes. This is purely my personal opinion.
I agree that there are people for whom the methods of applying enamel, the number of layers thereof, and the availability of certificates, patents and blah blah blah are important.
I really love this forum, and I come here to get positive emotions, learn something new for myself and meet interesting, smart people.
Girls, let's not argue. Everyone is entitled to their opinion. And everyone can express it. In fact, there is a sea of ​​useful information in this thread, and all the questions that are asked over and over again have already been answered. And more than one person will come here and again ask for advice on how to choose a frying pan.
I propose to open a separate topic in which there will be comparative characteristics of our pans. Photos and facts only.
You can argue endlessly, the same not rolled edge for someone is a minus but for someone an important advantage.
How do you like the offer?

a good idea, but they will still ask questions here)))
you can make a separate topic for recipes and cooking tips, many come here for recipes

Of course, this topic is necessary and important. There are a lot of recipes and tips here. For example, I myself would not have guessed to put the skewer in a square.
There is already a topic with recipes, but a new one, let it be with dry facts. Here, there is such a frying pan, pictures, pluses. There is another one, also pictures and pluses. And let the people decide for themselves what is best.
It's just that not everyone will master the 70-page topic, the same questions are being asked over and over again. And so it will be convenient for everyone, and there is where to chat, and look at informative photos without shoving the whole topic.

I was not rude to you and did not raise my voice to you.

Where exactly did I be rude to you or raised my voice?

I did not hide it, and here they have already written that I sell frying pans, my customers

I am already aware of your occupation.

I did not tell you directly that you are a competitor, but I said that! such an opinion is usually expressed either by competitors or by those who have not used it.

I expressed this opinion because I am not a "competitor" and used a frying pan. In order not to be unfounded, I have emphasized these facts, which contradict your statement.

here no one argues, but express their opinion

Are we arguing? There is a discussion, well-reasoned polemics, if you will.
And I have the same right to my personal opinion as you and everyone else.

yellowness may remain, as well as at least three of you remain on the pans, but this is a matter of purely aesthetics no more

Maybe, of course. If you don't wash it. And to wash it is quite real.

After another use, I will take a photo. I will not center the pan on purpose so that the yellowness remains, and then I will clean it. Will this serve as sufficient proof of my statement to you?

On the whole, I agree. A matter of aesthetics.
For example, I have a Chinese carbon steel wok, black and yellow from use almost to the brim, and it only fries better and better over time.
Those who are not bothered by the notorious yellowness on stainless steel may not try to clean it off.

in the sixth, I ordered all these pans from manufacturers in order to know how they behave when using

It is advisable to place such information in a separate topic (comparison of models) or at the beginning of the topic. It would be interesting and useful for everyone.

if the enamel frying pan did not suit you, you do not need to say that it is bad, because it is not. otherwise you wouldn't give your mom a bad thing.

ABOUT! Where did I say she was "bad"?

You can interpret my words as you please. But these are your personal troubles that have nothing to do with me.

There is already a topic with recipes, but a new one, let it be with dry facts. Here, there is such a frying pan, pictures, pluses.There is another one, also pictures and pluses. And let the people decide for themselves what is best.

How thoughts converge.
For example, slow cookers have a topic about temperature conditions in different models. Separated from the general topic, and it is very convenient. Thus, I quickly decided on the choice of the model.
The same thing, I think, will be good for the Grill gas pans.

[Kornienko, mur_myau]

Kornienko, mur_myau, Aren't you tired of it yet?

[olaola1]

olaola1,
Actually, yes. I'm tired of it. I have already expressed my opinion.

Hopefully Kornienko will no longer ascribe to me what I did not say, and recognizes the right to exist of a different point of view, and we will close the topic.

I really hope for it.

PS Although ... I'll be wiser. I decided to leave the last word to my opponent. Any visitor to the forum will read the topic and decide everything for himself in choosing a frying pan.

[olaola1]

olaola1,
Actually, yes. I'm tired of it. I have already expressed my opinion.

Hopefully Kornienko will no longer ascribe to me what I did not say, and recognizes the right to exist of a different point of view, and we will close the topic.

I really hope for it.

tired of not speaking out to anyone else and do not force others to speak out to you and refute your personal arguments
a lady without a name, stop making yourself right in everything. I expressed my opinion and respect it as you ask others to do.
read carefully, I did not deny a different opinion when!

in any case, I am confident in my product and my customers are happy with their choice.

[Kornienko]

Kornienko,

tired of not speaking out to anyone else and do not force others to speak out to you and refute your personal arguments
a lady without a name, stop making yourself right in everything. I expressed my opinion and respect it as you ask others to do.
read carefully, I did not deny a different opinion when! More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0

Somehow less and less want to be wiser when the arguments end and there is a transition to personalities. But I will not argue and respond to attacks. For myself, I closed the topic.

I asked the moderator to create a separate topic for comparing all types of pans, their advantages and disadvantages. I hope this will save the topic from such a showdown in the future.

Total!

Excuse me, rushing me for the last hour.
"lady without a name". I feel like Voldemort.
You made my day.

I just want to insert it into the profile.

[a little softer]

Mom dear, what kind of dispute has flared up on the simple question of which frying pan to buy.
In short, about myself, I bought it with a double enamel coating, black color. The frying pan is like a frying pan, everything is neatly done, and the manufacturer says - Taiwan. I bought it because it was the cheapest of all, that's the whole selection criterion.
I fried the barbecue twice, everything seems to suit me personally, delicious. But my husband would like the meat to be a little softer... Fried for 30 minutes. over medium heat, as the instructions say (this option turned out better) and the second time 15 minutes. over medium heat + 15 min. on the strong. In the airfryer, it turned out softer for me.
Maybe there is some secret for softness or you just need to get the hang of it, gain experience, so to speak?

I bought myself a present. I'm so glad

Maybe there is some secret for softness or you just need to get the hang of it, gain experience, so to speak?

My secret is kiwi

[Asya Klyachina]

Asya Klyachina,

Mom dear, what kind of dispute has flared up on the simple question of which frying pan to buy.

Not the right word. ^^

Maybe there is some secret for softness or you just need to get the hang of it, gain experience, so to speak?

You can process it a little with a tender.
What part of the mascara do you take? There is drier and leaner (carbonade, tenderloin), there is thinner (neck, ham) and there is fatter (brisket, shoulder blade). The choice is yours.

My secret is kiwi

Thank you for reminding me.

My secret is kiwi

Share

I have shared many times already. Onions, kiwi, salt, pepper. Per kg of neck (we always take the neck for a barbecue) - a lot of onions, cut, mash with your hands, 1 pc.Mash the kiwi too, I scrub it out of the skin with a spoon. When the husband does, he puts it with the skin. Marinate for no more than 2 hours, kiwi very softens the meat. Once I marinated in a marinator, it seemed to me tastier. But maybe it depends on meat. On page 31 of post 606 there is my photo of a kebab

Girls, I bought such a frying pan in the joint venture (Taiwan, I don't know the coating yet), but I haven't taken it yet. But I'm already getting ready: I ​​bought frozen mackerel and flounder. With mackerel, almost everything is clear, many have cooked it here, but has anyone tried flounder? how best to cut? simply fry on a wire rack or in foil? In general, I will be glad to any advice on how to cook flounder in a wonderful grill gas! I really love this fish (I usually fried in pieces in a simple frying pan).

[Vesna (Julia)]

Vesna (Julia),
I would cut this fish into fillets and put it skin side down on the grill. Then it will definitely not fall apart.
You can, if the flounder is large, these fillets are still cut in half lengthwise.

In general, I like this method for any fish.

[mur_myau]

mur_myau, thanks for the advice!
But a few more questions arose: will the flounder dry out in this case - it is already a rather thin fish?
And tell me, maybe there is a good instruction (link, description, video) for cutting fish into fillets? It seems to me that this is terribly difficult (((

[Vesna (Julia)]

Vesna (Julia),
I used to bake pollock, and it is a rather dry fish, even in comparison with cod. The flounder will be fatter. If you bake quickly, on high heat, nothing will happen to thin fillets in 15 minutes.
We must also look at the thickness of the fillet.
For reliability, you can grease the top with olive oil or, I hope, you are loyal to mayonnaise with heating? - it is possible with mayonnaise, it turns out a nice crust.

I don’t know about the video for cutting.
I am doing this:
Stage 1. I clean the fish, if necessary, from the scales and put it on the board. I cut off the fins with scissors.
Stage 2. I cut near the gills (just below them) and near the tail. I begin to plast from the tail (it is more convenient for me to hold on to the tail). Lead the knife horizontally, almost at the very ridge.
Stage 3. Flip and repeat the operation with the half-file.

Quite a lot of pulp will remain on the ridge, but this is not scary. I save the ridges in the freezer for fish soup or aspic.

There will be a lot of waste, about 35%, if you believe that Soviet book on cooking, from which I learned to cook. Accordingly, the fillet may turn out to be smaller than you expected.
If on a fillet, and not a whole carcass, you need to take more fish, with a margin for eaters.

I know that some people cut fish from their heads. Have not tried.

[mur_myau]

mur_myau, I am good for mayonnaise, but a child is not allowed - an allergy. In principle, you can spread some of the pieces with butter, and some with mayonnaise.
By the way, the org on the joint venture answered that the pans came with an enamel coating. So this is good news. Although I have already begun to dream of stainless steel.

So I was confused by the alleged large amount of fish meat remaining on the bones. And this turns out to be the norm.

It seems to me that I have too thin flounder this time. Most likely I will cut it into pieces and bake it on the wire rack, and after removing the skin, it will turn out to be a dietary dish for children.
But the mackerel got fatty - you can both spread and cook in foil with a boat ...

I'll also make potatoes with bacon in foil ...

I can't wait for Friday when I pick up my frying pan!

I'll also make potatoes with bacon in foil ...

It turns out tasty on a wire rack, and even without lard. Nail it and grill it.
Why am I not at home now? There is a hunt ...

It turns out delicious on a wire rack, and even without lard.

I understand this))) and I will also do it without fail, just at the beginning of the topic there was a recipe (words, a photo and a link to a separate topic with the recipe), where potatoes are cut across with narrow plates, and between them are pieces of bacon or bacon. Sunk into the soul. So I'm waiting for the opportunity to try the pan starting with this recipe. If you saved the link correctly, then here it is: More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=67449.0

In general, I chose everything that was interesting in this topic in my Word file - it turned out 50 pages.))) still find time and systematize (fish for fish, pastries for baking, useful tips - to the beginning ...)

I went to look for video tutorials on fish cutting. In the very first video, the bones were removed from the head, and the skin was removed from the tail. In the second, they separated only from the bones, the first side from the head, the second started from the tail, and continued from the head. Apparently this is a matter of personal preference.

Another aspect is interesting: for several years now I want to try si-bass and dorado, but somehow it has not yet grown together. Has anyone tried it? Is this really super tasty fish? Should I keep dreaming? Or forget about them safely? Are they suitable for our wonderful frying pan?

Nail it and grill it.

for some reason presented a two-hundredth nail or maybe it was a thunderbolt, eh?

can thunder her,

I poke with a knife or a fork

[floran]

floran, the place of the chip in the enamel pan can also rust)))

or with a fork

Yes, and I usually do, but the nail is so original that the flight of imagination went by inertia)))

If you saved the link correctly, then here it is

Thank you!

it turned out 50 pages.

Whoa!

Still, I would like to find time and systematize (fish for fish, pastries for baking, useful tips - to the beginning ...)

They will erect a monument to you here, not made by hands.))

Another aspect is interesting: for several years now I want to try si-bass and dorado, but somehow it has not yet grown together. Has anyone tried it? Is this really super tasty fish?

Dorada is delicious. But darling. But tasty.)))
I didn’t try seabass, they didn’t bring us.
Try red mullet if you see it.
And also ... and also ... the now almost forgotten "ice fish", it has few bones, the flesh is white, dense, I think it will easily endure the grill.

Pangasius also tried to grill gas! Girls !!! Don't repeat my mistake. It fell apart, and almost all of it flowed out with juice onto the pallet.
It is necessary to fry fish with dense pulp.

Why did you introduce a two-hundredth nail or maybe it was a thunderbolt, eh?

Yes, you can pierce the skin with anything so that the potatoes do not burst. Once I had a tuber so collapsed and rags were all over the baking sheet.

but the nail is so original

You didn't go hiking.
Such potatoes not only do not burst, they also bake faster.

[Here are all the quotes on fish and seafood from my manuscript on the miracle frying pan grill-gas. Sorry, I did not write down the authorship of the quotes, but many links have survived. I think many will find useful information here!]

You didn't go hiking.
Such potatoes not only do not burst, they also bake faster.

I readily believe, because it is logical

Girls, what do you think: is baked fish suitable for children? To my 4g 4months and 1g 4months. I used to be boiled and steamed, but sometimes fried. They love fish very much!

Pangasius also tried to grill gas! Girls !!! Don't repeat my mistake. It fell apart, and almost all of it flowed out with juice onto the pallet.
It is necessary to fry fish with dense pulp.

At the very beginning of the topic, the girl baked a catfish, and after all, the glory of the "flowing" fish is behind her. But the result exceeded all her expectations. after it, everyone began to bake the fish en masse. It's a pity the quote I have not survived.
Here are all the quotes on fish and seafood from my manuscript on the miracle frying pan grill-gas. Sorry, I did not write down the authorship of the quotes, but many links have survived. I think many will find useful information here!
Authors' spelling and punctuation retained

"Cooking fish
Grilled fish is prepared as follows:
* remove insides
* washed inside and out
* salt, sprinkle with pepper
* sprinkle with lemon juice and leave for 10-15 minutes. or pickle
A fish
Before frying, various spices, finely chopped herbs (see table above) or various fillings are often added inside the fish. If the fish is strong, then several oblique cuts are made on it.
The fish is fried in three ways: directly on the grill grate, wrapped in oiled foil or in a special metal device. The latter is good to use if you are frying very tender fish (whole, not in pieces) and it is difficult to turn it over from one side to the other.
Marinades for fish:
1) 2 tbsp. l. lemon juice, 2 tbsp. l. olive oil, a few drops of Worcester sauce.Brush fish (eg sea bass) with cooked marinade inside and out and let sit for 10 minutes.
2) 3-4 tbsp. l. vegetable oil, 2 tbsp. l. whiskey, 1 tbsp. l. sherry, 1 tbsp. l. soy sauce, 1 small clove of garlic (press through a press), pepper.
Marinate the fish for 30 minutes. Small fish
3) 1 small onion (finely chopped), a little parsley and thyme (finely chopped), 4 tbsp. l. olive oil, 4 tbsp. l. dry white wine, 2 tbsp. l. lemon juice.
Marinate fish (for example, tuna) for 1-2 hours.
4) 1/8 l of dry white wine, 4 tbsp. l. lemon juice, 1 tbsp. l. grated lemon peel, 1 small onion (finely chopped), 8 tbsp. l. vegetable oil.
Marinate fish (for example, flounder) for 1-2 hours. "
"Another plus for the frying pan: they fried mascot fish fillets in a regular pan and this one. On a regular pan - porridge, on a miracle - a dense tasty fish, like a different product in general! soft. "
"Today I have a pelengas with spices and lemon juice. To be honest, it is much tastier than fried (and healthier)."
“We bought a whole block of frozen Norwegian herring. Salt myself. Sometimes I bake it in foil in the oven. And today I decided to cook it on a gas grill. This herring turned out to be the most delicious.
Thawed, cleaned, cut into three parts (weight 450-500gr), seasoned well with lemon juice and after 10 minutes on the grill. It turns out golden, beautiful, appetizing and very tasty. I don’t salt, it has its own salt. Try it, bon appetit! "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"Yesterday, in honor of the holiday, I cooked mackerel, it turned out delicious, although the mackerel cannot but be tasty :)
stuffing mushrooms mushrooms mixed with dried, fried with onions and carrots "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"I used to make fish just on the wire rack, but yesterday I tried it for the first time in foil - it's simple and you don't need to wash anything after cooking :)
I made 2 small perch - I salted and pepper, put a small leaf of lavrushka inside, wrapped it in foil and a mustache
but I was afraid that it would be damp, so I kept it for 40 minutes.
After preparation, I concluded that:
1.it could be kept in foil for 30 minutes
2. it was necessary to grease the fish with oil, because the moment of removing the foil resembled dancing with tambourines and the fish fell apart a little "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"I make a hake carcass in foil with all sorts of lemons, onions, etc., I didn't like the hake on the grill, but in foil it is great!
but the fatty mackerel is just on the wire rack ---
Yes, I also make hake, pike perch, pelingas only in foil, because it dries up a lot, and the mackerel is fleshy and fatty, it turns out what you need! "
"Baked mackerel in a grill-gas pan!

Defrost the mackerel, cut off the heads, remove the insides. We rinse. Along the ridge, on one side, we make a deep incision up to the rib bones, but so that the fish is not cut in half. Coat the mackerel with salt, pepper and basil. We put thin slices of lemon and half rings of onion into the cut on the ridge and in the belly of the fish. Leave to marinate for 3-4 hours (longer). Put on a wire rack and fry on a low-medium heat, turn over to the other side, about 30 minutes, until golden brown.

2-3 frozen mackerels (small)
1 lemon
1 onion
dried or fresh basil
pepper
salt
Marinated prawns cooked in a grill-gas pan!

Defrost the shrimps. Prepare the marinade. Mix lemon juice, olive oil, oregano, basil, chopped dill, garlic pressed through a press, salt well. Marinate the shrimp (in the shell) in this mixture for at least three hours (the longer, the better). Grill.

king prawns (large)
garlic - 3 cloves
lemon - 1
olive oil - 150g.
salt to taste
oregano herb - 2 tbsp. spoons.
basil
chopped dill

in 30 minutes

Bon Appetit !!! "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
the pictures are not stuck here, but the link is
"Fish cakes:

Structure:

Fillet of fresh silver carp - 1 kg
Butter bun-1 piece
Onion -1 pc
Milk - 100 gr
Egg-2 pieces
Semolina-2 tbsp. spoons
Salt
Ground pepper

Preparation:

Pass the fish fillet and the soaked bun in milk through a meat grinder, add salt, pepper, 2 eggs, separately fried onions, semolina, mix it all well and set aside for 15 minutes.
Then we grease our hands with vegetable oil and put the grill on the grid of the frying pan, or even better on a silicone mat, I did without a mat today. Bake over low heat for 40 minutes until golden brown. Then you can turn it over to the other side for 5 minutes, you get beautiful corrugations from the lattice. You can boil a little in a saucepan with bay leaves, it turns out very tasty! "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"Girls, it is better to underexpose the fish than to overexpose it. The fish is generally cooked quickly. Moreover, the mackerel, it is fatty, baked fast. And the baked one will be sushier, not so juicy.
The master's business, of course, but I don't hold it for more than 15 minutes, 20 is already the ceiling (even if the pieces are 2.5-3 cm thick).
It's like in steaks - I've overcooked a little - everything, no longer meat, already - a biscuit! "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"It is better to cook the fish in foil, it turns out juicier.
here are a couple of recipes for you:
recipe 1 - salt and pepper. make a boat out of foil, put onion sliced ​​into rings on the bottom, a fish on top, tomato slices on the fish and sprinkle with cheese. cook for 15-20 minutes.
recipe 2 - stuff with bell pepper, tomato, basil, dill. bake the onion rings on top for 20 minutes
recipe 3 - Cut the fillet into plates, add salt and pepper, put the crab meat, the cherry tomato cut in half, a slice of butter, roll into a cutlet, wrap in a green leek and pack in foil in the shape of a bomb. cook for 20 minutes. "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"I made trout in a frying pan on Saturday. I preliminarily salted, pepper, sprinkled with lemon juice.

It turned out very tasty and juicy. The first batch of "grilled" from both sides, the second, as I put it with the skin down, and left it. All the same, it warms up from above and below. I liked the second option more. "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"And I really liked the fish. The dry cod turns out to be so juicy, you will lick your fingers!
I roll it in spices, put the fish in a boat made of foil, grease it with mayonnaise (or not grease it) + a little grated cheese on top. "
"Today I cooked sea bass. It turned out sooo tasty, juicy, tender."
"The recipe is very simple: we take fresh mackerel (or freshly frozen) head and remove the tail, gut, rinse and dry thoroughly with a paper towel. I take a little salt and you can season the fish if you like rub the fish, but so as not to overdo it. I grease the grate with sunflower oil. I put it on medium heat and 20 minutes on one side and 20 minutes on the other, while turning over, I grease it again with vegetable oil.
When the fish is ready, I wrap it one by one in foil, until it cools down, I keep it on the table. Then in the refrigerator, I do not remove the foil.
It turns out very tasty "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"This is the mackerel tab:
/]
This is what happened after 35 minutes, by the way, nothing stuck, the overdon was the easiest:
/] /]
For the first time in my life, I baked apples with honey:
/]
The dishes turned out to be not just a dump of a head, but a full-full dump of a head !!!
Now one ski-ride is not enough for me. I WANT a second! Both of them fit perfectly on the stove (I have already measured it ..., my stove seems to have been created for two Enti freaky grills.

Pys Pys: I got two nips from the fish and it is very good. it tastes like hot smoked mackerel, and maybe even tastier. "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"And I have fishcakes today.

I bought minced salmon in my favorite fish store (for the first time to try it) And everything else, as always, egg + bread + greenback + onion + spices. Check out the faq here.
Yes, baked in silica.tins and on top of the finished cutlets gave a lemon. Mustache. "
"And today I made sea bass
was frozen, inside onions and lemon. It turned out unrealistically tasty, I smeared it a little more with mayonnaise. "

"Today I cooked hake carcasses. I like to cook in a miracle, there is no burning soot and there is no need to stand over it, but the result is always"
* in the photo - fish in foil
"Yesterday I tested it on mushrooms and fish. We liked the mushrooms very much, but the fish I took was not successful Bratola. I took it in Silpo, I see the price is decent (almost 40gr), which means it tastes good. And it can be seen strongly frozen and dry. Although the smell was awesome in the kitchen. , but the fish itself did not make an impression. ”My daughter told me, let’s take better Heck, but I didn’t obey.
When my daughter came home from work yesterday, she said that it smells like real kebabs. "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"Salmon glazed with ginger and lime"
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=229028.0
"Girls, I got my Miracle. Look what I got.
Marinated fish
🔗
The capelin had to be removed after 15 minutes
🔗
And after 30 minutes
🔗
"
"Today I fried the capelin, in three passes, I did not turn it over either. What a charm this frying pan is! Before, how to fry capelin - sentry! The whole stove is in fat! And here, cleanliness and order!"
"Today I have a fish marinated pieces with homemade mayonnaise + ketchup + seasoning. After 10 minutes, turned it over.
What a cool frying pan this is. "
"Today we have potatoes, thanks to Oksana. And fish, catfish.
When I was frying the catfish, I poured water into the tray. This is probably why he did not brown. "

photo to the last 2 statements on this page: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=158497.1260
"I have ripe crucians, I'll go shove them into myself, with all the additives together.

Salted, left for 10 minutes. I mixed soy sauce and mayonnaise, the last time I added a little more mustard. I smeared it and left it for an hour. You can put onions in rings in belts, I did it the last time, I liked it. Today I just forgot.
I do not pour water into the pallet. It takes longer to cook with water and does not redden. I have been doing everything with foil lately. I tear off a single piece, lay the glossy side up, fold the corners inward. I pressed the middle with my palm, the hole was imprinted, I cut a hole along it with scissors. Everything drips onto the foil, since the piece is solid, nothing leaks anywhere and does not fry. Only the grate has to be washed, the lid and the pallet remain almost clean.
It took 15 minutes to cook on one side and 15 minutes on the other.
Everything. "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"For me before, how to fry a fish - a guard! The whole stove is in fat, the tiles are in fat, the frying pan, too, the smoke box throughout the apartment! Horror! And with Miracle - a song! Cleanliness and order, no fat splashes, the stove is clean and fish even tastier than in a frying pan. Now I even fry my capelin in Miracle. "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"I cooked capelin in Miracle today. The whole family really liked it! Everyone knows that fried capelin is delicious ... but harmful.
And this one tasted fried, but not greasy, or rather with its own fat. I just got a gastronomic delight!
I cooked the marinade like someone else's from the topic (I'll see it - I'll say thanks). By the way, it is a pity that the fried capelin was not displayed as a separate recipe, I had to turn over 20 pages.
Yes, and the marinade is like this: mayonnaise, mustard, soy sauce, fish spices.

P.S. Iryna Sht saw and cooked capelin according to the recipe. Thanks for the idea! "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"Elenka, please! I myself was in a pleasant shock, I fried sea bass, and for the sake of interest I marinated 4 pieces of mylove with them. Honestly, I did not think that something would come out more satisfactory from this, but the result was pleasantly surprised. And she fried quickly, in 15 minutes, including warming up the Miracle, and there is no need to turn it over, and it can be easily removed with tongs.
I promise to buy capelin in the near future and issue a recipe. "
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0
"Yesterday I baked shrimps - it turned out super tasty"
Modestly quoted so ... full page

At the very beginning of the topic, the girl baked a catfish

Catfish is a fatty fish, almost like a halibut.
And tilapia (pangasius) is watery. Maybe that's the point.

Now I will try to bake the catfish. She's delicious.

fillet fish mascot

As for new and rare fish in stores. I haven't tried this one. I’ve even heard the name for the first time.

Girls, who ate "Argentina" and "Grenadier"?

I cooked capelin in Miracle today. The whole family loved it! Everybody knows. that fried capelin is delicious ... but bad.
And this one tasted fried, but not greasy, or rather with its own fat. I just got a gastronomic delight!
I cooked the marinade like someone else's from the topic (I'll see - I'll say thank you). By the way, it is a pity that the fried capelin was not displayed as a separate recipe, I had to turn over 20 pages.
Yes, and the marinade is like this: mayonnaise, mustard, soy sauce, fish spices. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0

We have laid out such a recipe. There is also advice for the tails to remove the wheelhouse.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=334315.0

Not a weak selection !!! Reduce to general principles. Marinades are separate. Frying methods for different types of fish separately.
In general, I copied myself, I will think.

Tilapia fillet made children (boiled and steamed) - vksnenko)))
and if it is made in a boat from foil? it seems to me it should not be overdried ...

I tried to buy the talisman 1 time (my mother advised) - but by lunchtime everything was grinded on the market, apparently delicious And then I forgot.

I can recommend SUN - very similar to flounder, but cheaper

I think together we can make a good beginner's guide and a cheat sheet for advanced users. PC Miracle pans grill gas. I can make a selection for meat, chicken, vegetables, baked goods and so on as I find time, and someone will summarize and highlight the main points ...

I took my frying pan today (and I also ordered my mother by March 8, now, most importantly, to interest her, so as not to put it in the far corner). The frying pan is covered with foil (I haven't unpacked it yet - I left it to savor it in the morning, and the flounder hasn't thawed yet), speckled color, light weight.

It is also very interesting how the cupcake will bake in it if the dough is poured into a large mold with a hole? it is generally necessary to compare the holes in size ...

And I additionally bought a fiberglass mesh with a Teflon coating, I will experiment)))

While I was writing, another question arose. The flounder turned out to be caviar. What is the best way to deal with caviar? bake right in the fish? bake on a wire rack? bake in foil? Will the small pieces of caviar dry out (burn) while the fish is cooking? Maybe they should be combined into 1 total mass? Or make it in foil with sour cream?

and if it is made of foil in a boat? it seems to me it should not be overdried ...

Yes, I think we need to put something under it in any case. She did not dry out. It just fell apart, and almost all the liquid collected in the pan.

SUNNY - very similar to flounder, but cheaper

On a note. Isn't that Sol by any chance - such a French fish?

I can make a selection for meat, chicken, vegetables, baked goods and so on as I find time, and someone will summarize and highlight the main points ...

Do you know how they do that, that the link leads to a specific recipe in the forum text? somehow the moderators do it ...
Just mark up and make a list with links in one post.

Here's what you need - a complete list of all marinades for fish, meat and poultry.

It is also very interesting how the cupcake will bake in it if the dough is poured into a large mold with a hole?

A silicone mold or a regular one?

I have a mold with a hole, but they have it too small, and they will burn 100% on gas (silicone and open fire are incompatible).

And I additionally bought a fiberglass mesh with a Teflon coating, I will experiment)))

Haven't met where you bought it?

What is the best way to deal with caviar? bake right in the fish?

Directly in fish, if you bake halves or whole carcasses. Separately, it will be dry, it can cook before the fish and dry out.

Yes, I think we need to put something under it in any case. She did not dry out.It just fell apart, and almost all the liquid collected in the pan.

then it’s not just to put, but to make a boat made of foil so that all the juice remains with the fish. I already gave a link in the selection, but I repeat - the photos there are very descriptive: More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0

On a note. Isn't that Sol by any chance - such a French fish?

I can not tell. it was advised to mom in the market. Until recently, I was deprived of the opportunity to go to the market. Fish, both in appearance and taste, is very similar to flounder. Although I'm not a super-duper gourmet - I can simply not catch some subtleties of taste (((

Do you know how they do that, that the link leads to a specific recipe in the forum text? somehow the moderators do it ...
Just mark up and make a list with links in one post.

When I copied quotes into the Word, very often this link was automatically attributed to them: "More: ... * and specifying the specific address of this quote on the forum" And you yourself can only specify the page. In any case, I did not find such an opportunity. It turns out that you need to copy it to the Word, and take links from there (but you need to copy the entire post, it seems)

I want to make a cupcake in a metal form, in fact it will be like in a gas oven. And then with the upcoming energy ration, the toad smothers me the oven often turn on. Or maybe I still haven't adapted to it well after the move ...
This idea was pushed to me by a photo with an expansion ring for a frying pan (it was quite recently, maybe 1-2 pages ago)

Quote: Vesna (Julia) from Today at 22:23
And I already additionally bought a fiberglass mesh with a Teflon coating, I will experiment)))
Haven't met where you bought it?

This mesh has already been mentioned in our topic. I bought it back in the summer for giving in an electric oven. I made cutlets on it - an excellent result! Mom then dried the berries on it.

Here is a photo from the face and from the inside:

and then the inscriptions-signatures (maybe it will be easier to search by name or company? I saw it in different hypermarkets.It costs less than 100 rubles / piece



the last photo shows the coordinates of the supplier and manufacturer.

I will unsubscribe for fish tomorrow

Do you know how they do that, that the link leads to a specific recipe in the forum text? somehow the moderators do it ...
Just mark up and make a list with links in one post.

To do this, at the top of the desired post, you need to click on the white sheet in front of
Frying pan Miracle Grill gas Reply # 1593 Feb 28 2014, 21:46 "
when the page restarts copy the address in the address bar and then paste it into the hyperlink icon

Girls, hello, I'm trying to find information on the Internet about the manufacturer of Romanian grill-gas pans and I can't find anything yet. Maybe some of you have Romanian pans and have accidentally preserved the packaging, where there is the name of the plant or manufacturer, or maybe their website is listed? I would be very grateful to you.

Girls, hello, I'm trying to find information on the Internet about the manufacturer of Romanian grill-gas pans and I can't find anything yet. Maybe some of you have Romanian pans and have accidentally preserved the packaging, where there is the name of the plant or manufacturer, or maybe their website is listed? I would be very grateful to you.

Online 🔗 a declaration of conformity has been provided for the Romanian-made gas grill pan, which also contains the name of the manufacturer. declarations are issued by state authorities on the basis of documents provided by the manufacturer.
the Romanian name for the Grill Gas frying pan, which is indicated on the leaflet inserted into each frying pan by the plant in the original, indicating the manufacturer's plant and phone numbers

I was going to buy, but I read this review on irecommend: Quote We have a lot of these pans in stores - for $ 5 (Romania) I live in Chisinau. 6-7 years ago, people first grabbed them (almost every apartment had such a thing), then they threw them out just as amicably. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158497.0

It is quite possible, because if a frying pan costs $ 20 at retail, then guess the cost yourself: the intermediary will not pay for the shipment from the supplier, send the frying pan to the buyer because of an earnings of $ 5-7. Elementary - for earning $ 80 / day, you need to sell 12 pans with earnings of $ 5 each. Moreover, the arrival of the goods was reported as an event, that is, it is unlikely that this quantity will be sold per day.
In Kornienko's work, it is clear that they are not sold from a warehouse, but stored in an ordinary apartment (see on the floor-carpet), along the wall, modestly in one row, there are 32 boxes and 32 pans.
I fully admit that the cost price is really low $ 5, and the intermediary earns the remaining $ 15.
I do not like it when they do not correctly crush an opinion that differs from my own, and this is how Kornienko acts ...

[Edems]

Edems
No need to spread false information! In Chisinau, these pans never cost and now do not cost $ 5. And whoever bought it is happy to use it and does not throw it away.
I already wrote under the post aneeta21 that this is not true, but you chose to ... carry it on.
I live in Moldova and I know the cost of these pans in Chisinau.

I do not like it when they do not correctly crush an opinion that differs from my own, and this is how Kornienko acts ...

Are you correct?

[Taia]

In Chisinau, these pans never cost and now do not cost $ 5.

Taia, if they do not cost $ 5, then how much do they cost in Chisinau?