Let's crack it while the saucepan is cooking ?!

And yesterday I put barley with chicken, onions and carrots for the night. I didn't really know the proportions of water-barley, 0.5 multi-cooker glass and 3 glasses of multi-cooker water. All for 8 hours at LOU. It turned out to be porridge with meat, but so tasty and aromatic.

I really want to know the dimensions of the multicooker glass. I do not have this happiness. And I want to somehow understand the proportions.

[Galina]

Oksan, poured water for 2 hours. But I think that you can not soak.

Galina, so barley and legumes are not soaked for this, but to deactivate phytic acid.

🔗

But everyone decides for himself - to believe or not to believe, to soak or not to soak. And then sneakers will fly at me right now

the dimensions of the multicooker glass.

240ml

so barley and legumes are not soaked for this, but to deactivate phytic acid.

Oh, how .. I didn’t know .. Thank you Light !.

[gawala]

gawala, Thank you. Well, about like a regular glass. At least I'll know now.

Do you share your experience with the chatter?

And somehow they got hooked and, chatterbox.

240ml

And I have 180 ml

And I have 180 ml

I have a Unold bread maker.

Why not slow?

Well, technology doesn't allow it. It is more convenient in a thick-walled saucepan or deep frying pan.

Fry the onion-garlic-spices in vegetable oil, then heat the rice there until transparent, then the wine, wait for it to be absorbed, then - the pre-cooked boiling broth, not all, but so that the rice is covered. Heat and stir, stir. It is absorbed - more broth, stir again, repeat until the desired readiness of rice (slightly not boiling), at the end - saffron tincture (optional), butter and grated cheese (well, additives if desired: fried shrimps, mushrooms, etc.) .). And interfere, interfere. It all takes 20-25 minutes. At the exit - a slightly spreading creamy starch porridge. This is it.

Well, and how to adapt this to slowness? No way. Even pilaf, after preliminary preparation of the zirvak in a frying pan, at some point can be brought in a slow cooker, and risotto is a relatively quick dish, no languor.

[Galina]

Galina, and for me, if you pour a full multicooker glass of water, then 170 ml

and for me, if you pour a full multicooker glass of water, then 170 ml

The mark is worth 240 ml and I don't bother myself. I have two of them. One from the first stove, and the second from the second. How many different measuring glasses I have not bought, not one has taken root, I use only these.

first stove

So you got it from the stove, or from the multi?
I have a glass of more than 300 ml from Khpechka.

So you got it from the stove, or from the multi?

Oh, well, you must .. that's what it means to write on the automatic machine. Ksenia, well, of course the Bread Maker .. She misled everyone.
The multicooker turned out to be the most unnecessary thing in the household.

[Galina]

Galina, I prifigev once again turned the glass from multi and hung)))))).

Oh, well, you must .. that's what it means to write on the automatic machine. Ksenia, well, of course the Bread Maker .. She misled everyone.
The multicooker turned out to be the most unnecessary thing in the household.

Gyyy



So you measured the rump with the Hasty?

So you measured the rump with the Hasty?

Yeah ..

I prifigev once again turned the glass from multi and hung))

What should I do. old age is not a joy at all ..

[Galina]

Galina, come on! What old age! You can't do that about yourself.

What old age!

The most common..

You can't do that about yourself.

My self-criticism is well developed ..

I bought two hefty pork ears today. I walk around them.Boil in a pot breaks. So I think, but if they are slowly and steamed there. Nobody suffered such perversions?)

two hefty pork ears.

And at the exit, what should happen, ear?

[Galina]

Galina, they are first boiled, then cut into strips and fried.

they are first boiled, then cut into strips and fried.

And then?

And then?

Are eating).

Are eating).

And what does it look like? I have never eaten pig ears. And that's why I can't even imagine the taste ..

[Miela]

Miela, Mirra, it seems you wrote somewhere about squid strips, but how you did it, you did not find it. Please tell me.

[Lily]

Lily, I don't remember how that time, but I usually marinate in seafood spices and soy and fish sauce and a few drops of sesame oil.
Then I cook in an air fryer.

Oh, well, I do that too, and milk. I somehow thought that it was slow ... but yes, somehow it is not logical with squid for a long time and slowly - there will be a different coat.
And I keep your fish with potatoes in my head, as if something suitable "falls for the bait", I will do it.

[Miela]

Miela, Mirra! liliya72, Lily! Could you girls write in more detail your recipes for marinades for squid and for milk. In grams (or teaspoons or ml). And how much marinade is needed for how many fish products?
Thanks in advance.

[Lily]

Lily, why not the coat). Squid has two cooking times. Either a few minutes or more than 40 minutes. The effect is the same.

About the marinade. Three squid. Defrost and clean. Everything is very rough. Two tablespoons of soy sauce (I love tai so), a teaspoon of fish sauce, a few drops of sesame oil. Spices for shrimp and seafood (now I'll look for a bag and take a picture). Half a teaspoon of rice vinegar. Chop the squid arbitrarily. Marinate for an hour. Then I cook in an air fryer.

I have about the same proportions, soy sauce, fish spices, sesame seeds. oil, but I don't add fish sauce. I love a little chili. It is delicious from milk such as pancakes, drain the marinade, in a blender + egg, a little flour. I fry in a pan with practically no oil.

Girls! Thank you so much! The main things are at home. Only fish spices are missing. A big request to both Mirra and Leela to photograph their spices. Or write their exact name and manufacturer.
And how many of these spices do you put in the indicated amount?

now I'll look for a bag and take a picture

I'm waiting for a bag

Then I cook in an air fryer.

as? Then refer to the subject there. Exactly!

why not the coat). Squid has two cooking times. Either a few minutes or more than 40 minutes. The effect is the same.

Absolutely YES!

Then I cook in an air fryer

Mirrochka! please recipe!

[Lily]

Lily, I forgot to write about chili). Sometimes I add tabasco!




I use these spices for fish.
For squid, the same as for shrimp and crayfish.

In an air fryer, in my opinion, I cooked 200 degrees. I don't remember the time. Better to check in 5-7 minutes. If not ready, then add more time. Who loves what.

[Myrrh]

For squid, the same as for shrimp and crayfish.

Myrrh, I found you! How do you put up with such a grain? Is it getting wet? I didn't dare to put this seasoning in the Argentine shrimp marinade - I was afraid to spoil it. Are you just pouring it?

[Sveta]

Sveta, I did not get that? What is the grain? I marinate and remove the excess before cooking, otherwise it crunches godlessly on my teeth). Everything is not ground there).



Sveta, I cooked large shrimps with glazed tails only. It was straight yum yum)))

My husband is straightforward and fastidious (. But he put himself a hill and died).

I marinate and remove the excess before cooking, otherwise it crunches godlessly on my teeth)

This spice "INDANA" "SEASONING FOR SHRIMPS AND CRANKS" looks very large in a bag - like grains. I opened it, looked at it, but didn't add it. Therefore, I asked how you use it. So it needs to be washed off before cooking?

[Miela]

Miela, Mirra! Thank you very much!

[Sveta]

Sveta, nooo, remove the excess with your fingers. The largest pieces. The composition there is not bad. Well, the ending is delicious). Do not wash at all!



Elena, to health).



Sveta, if there is a mortar, then you can wipe it). I still can't get it. What kind of crap is not, but no mortar).

[Miela]

Miela, Mirra! Can't grind in a coffee grinder?

[Elena]

Elena, I think it is quite possible. You just need to buy a few bags. Then pour the ground and use it for health. Just take into account that the spices are ground and put less.

[Myrrh]

if there is a mortar, then you can wipe it)

But I didn't even think of it! Myrrh, Thank you so much!

The composition there is really very, very much. That's why I bought it. And it smells good. But these boulders In general, I understood. Tomorrow I will buy squid

[Sveta]

I cooked risotto with seafood (mussels, shrimp and squid and pinot grigio) in the summer.
These spices went well there).



Sveta, but it is clear what kind of poop in the package). I must finally buy a mortar too.
If there is a free mill, then you can adapt and sign it). Not very expensive to buy in Ikea).



Sveta, to health).

I must finally buy a mortar too

I have not a stupa, but a STEP. 9 kg. I even weighed on the scales. But everything is in absolute dust

[Sveta]

Sveta, oh, you! Whoever you want you can grind). I'm thinking about a coffee grinder (we don't drink coffee). I want to grind the bay leaf.



Yesterday my friend got me to buy a steam mop. She recently bought a kitfort. I also ordered today, but a different model. Let's see what kind of beast. The reviews are good.

[Myrrh]

I want to grind the bay leaf

Myrrh, you dream, but remember that it is recommended to add the bay leaf 20-40 minutes before the end of cooking, and then pull it out. There are reasons for this. He, as for me, when stored in a dish, begins to taste bitter around. But these could be my twists. But I always catch / pull the leaf out of the pan after cooking.

[Sveta]

Sveta, I add broken to some marinades. (I clean it before cooking). When the barbecue grill rape in the backyard). In our family, I'm grilled). The husband cannot even light coals.



Sveta, I understand that with him it is necessary without fanaticism. Otherwise, everything is thrown away.



Sveta, when cooking (cooking) I omit it for a couple of minutes. A maximum of five and I catch it. Maybe I can do without a coffee grinder?
I already have a cookie on the technique. I love to buy it. Last month I realized and the girls here helped me that I don't need a bread maker. There is a kitchen aid artisan and an oven).
I bought a steam mop this month. It should have been a long time ago, but I thought that it stood like a cast-iron bridge.



Girls, did anyone just cook barley slowly? It rattled me into pearl barley. I poured a cup of washed cereal and three cups of water. I bet high. How much do you think to cook? Proportions of norms?

[Myrrh]

Myrrh, I did. Look at 44 pages in the 2010 theme, though with mushrooms, but without delicious, with Provencal herbs. We still love pearl barley since utskho-suneli.

[Lily]

Lilydamn, not my topic at all. I poured water from the filter). And did not soak). I decided in a completely lazy way.

Well, let him puff a little longer, just follow the liquid.

[Lily]

Lily, already prepared). I don't like it when porridge

And yesterday I put barley with chicken, onions and carrots for the night. I didn't really know the proportions of water-barley, 0.5 multi-cooker glass and 3 glasses of multi-cooker water. All for 8 hours at LOU. It turned out to be porridge with meat, but so tasty and aromatic.

And I cooked it in 10 hours at Lowe, at KT205, it turned out like risotto, only from barley, next time I will add mushrooms.
I soaked the pearl barley during the day, took water 1: 6, added finely chopped onion, a teaspoon of creamy masoa and 200 grams of turkey breast fillet, slightly salted. In the morning, seasoned with vegeta without glutamate. By the morning, there was a little gurgling around the edges, no crusts were formed and did not get stuck, because. in thickness it was like thick soup.
I liked thinking what else you can cook on this nightly basis