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

[Lelka]

Lelkathat is on sale, from that and cook). Sorry. I have no time to look for different options. The husband is at work all the time. I leave my daughter and run headlong next to the market. There I grab what is. I come running and clean up after my daughter (.

I hate frying

and where about frying? I'm talking about meat)))
I also never use frying, not mine. I also eat soup once a year, but I always cook it. With the tenderloin, I miss the meat in my soup This part of the mascara is the most delicate, and it tastes sooo dietary. Well, okay .. If you like it, then we cook the way we like it.

Well, as Chuchelka says, let's fight with dumplings?

Ladies, break. We are all about cooking. And by no means do we mean to offend anyone. Internet correspondence is dangerous.

Please let live together argue civilly

right. It shouldn't be overcooked.

Ah, well then I'm calm! This is a memory from childhood. My grandmother cooked cabbage soup, where some of the potatoes simply dissolved and thickened like a dish. And some were pieces

[Myrrh]

Myrrh, urgently get a friend's butcher))) and take the most delicious pieces)))

[Irgata]

Irgata, turn it over as you like. Be yours.

[Sveta]

Sveta, Thank you.

thickened like a dish. And some were pieces

in! When it turns out with a crush))) I pressed once to flatten the potatoes and that's it

[Lelka]

Lelka, and I hate meat in soup). I love the taste in the broth, but I catch the meat itself.

in! When a crush, it turns out)))

You will not leave me alone, as I can see. Yes, I'll buy a crush. I'll put myself under the Christmas tree on NG and I'll throw you a picture as proof

[Sveta]

Sveta, and what not). Original gift).

They recalled the compote. Now I'll go and put it.

[Miela]

Miela, OlgaGera,
While reading you, I almost choked with saliva, then a tenderloin, then a potato ... looking at night



Miela,
Mirra, are you going to cook compote on Lowe?
I want to cut a slice of lemon zest, a bit of cardamom, a little cinnamon and a slice of clove to apples, to let the festive spirit into the house (after experimenting with cabbage)

[Myrrh]

Myrrh, from the tenderloin there is no meat taste in the broth. And the husband eats the meat or in pasta, pancakes.)))

... looking at night

bye ... I was playing current)))

Who remembers when you can open the Advent calendar and eat chocolates until Christmas?

[gawala]

I didn't like the goulash

how do you cook goulash? I am current in the traditional way. There, as it were, in time ..
gawala, Galya, tell us about goulash, eh? I don't eat with tomato, but muSh asks. I’m on the principle - the wife does not eat, the husband does not try

Who remembers

eh ... I'm dense, I don’t know about that, so I eat chocolates all year round)))




Svetlenki, I'll show you my light right now. The current is not wooden. A metal one with holes. I have a wooden one for all sorts of technical needs)))

And at 205 I also like chicken, that's just what I need,

Sveta, I also like chicken at 205 most of all, it melts right in my mouth

[Oksana]

Oksana, that's how I cook). Sometimes I also throw the pulp of an orange).

what kind of dried fruit, sweet, sour, soft, hard.

I bought a bag of dried apples and pears and I want to try to cook it for a test, maybe I'll start drying fruits myself and cooking compotes.

child eating apple chips

here this case is also flying away with me ...

that's why in Temka about pasta, I wrote that I can't imagine where else to me and her, if I don't have time
with lunches, breads, yoghurts, compotes, drying, etc., etc.

[OlgaGera]

OlgaGera,
And I have a wooden one, specially bought to crush potatoes in Kenvul 706

[Oksana]

Oksana, I do not know how wooden. Everything jumps from under her

Devulki! someone today showed a chicken in a slow motion.
Place your chicken on foil balls and the chicken will not float in fat, but rather slightly fried. Try it! this is really cool!
, Long ago, about 5 years ago, one of the forum luminaries talked about this trick.

I also like chicken at 205 most of all, it melts right in my mouth

Yes, it melts, and at the same time the consistency of the meat is more elastic, does not boil down into trash. And I don't like the same thing in pork in goulash, it is the consistency of the meat. That is, from many years of cooking in a slow-cooker, I developed the taste of goulash, which it should be from a pig or beef, and most of all this taste was formed from a monster that suited us. All other slow drinks are inferior in taste.
It's like a panas cartoon, after which the taste of food is not the same from other cartoons.

[Vika]

Vika, I bought a silent dryer. Inexpensive and dries well. Happy as an elephant).

[Vika]

Vika, I bought a silent dryer. Inexpensive and dries well. Happy as an elephant).

And what is it silent? Can I link to it?

you cooked potatoes with butter

Not ... potatoes, that's not it. I have zucchini, carrots .. pepper ..

I have a wooden one for all sorts of technical needs)))

Intrigued I can't even imagine what these needs are ... technical ...

When can I open the Advent calendar and eat chocolates until Christmas?

Start on the 1st. First Advent.

[Keti]

Keti, Dryer for vegetables and fruits Craftswoman SS-0105 is inexpensive and dries well. And most importantly, it is silent.

Galya, tell us about goulash, eh? I don't eat with tomato, but muSh asks. I’m on the principle - the wife does not eat, the husband does not try

Goulash with barley non-alcoholic beer in slow cooker (gawala)

what are these needs ... technical ...

I wind ribbons on them so that they straighten up. Iron laziness

[OlgaGera]

OlgaGera, Löl, if you need straight Austrian-Austrian goulash, the principle itself, then pork, I'll write ..

then pork, I'll write ..

whistle))))

Devulki! someone today showed a chicken in a slow motion.
Place your chicken on foil balls and the chicken will not float in fat, but rather slightly fried.

I showed the kura today, for Oksana, to estimate the dimensions of the 206.
I know about foil balls. But she removed the skin and fat from the bird, I needed a bird in its own juice. It turned out not greasy, the top was baked, but without the skin, a bird with a fried crust really does not work out, there is a lean breast on top. With pleasure we ate with buckwheat, pouring it with chicken juices. Tomorrow I'll get the jellied one out of the refrigerator, because I'm sure that the remaining pieces will solidify in jelly.

[Sveta]

Sveta, a small wooden crush for 60 rubles is in the Lenta
I bought it a month ago. Well, she's so cute! I haven't used it yet, my son is playing))

In general, while I was reading topics about slows, I thought that it was very cozy here, a close sympathetic team

that it's very cozy here, a close sympathetic team

of course))) KastrUl cooks, there is no hurry))))

[Daria]

Daria, what about the slow cooker, the choice is made?

It's like a panas cartoon, after which the taste of food is not the same from other cartoons.

Apparently a matter of habit. From Panasonic for me it is stew - absolutely different in comparison with stew in my slow cooker (except beef in chunks, we are not friends with it, but I don’t try to somehow adapt it, because I hardly eat it). Before her, there was some kind of Phillips, not the cheapest, he extinguished terribly at all, did not live with me for a year - he was expelled.
And Kitfort, better than my multicooker, puts out something dry, such as a rabbit, quail, or long-lasting, such as duck legs. The slow cooker extinguishes them, but they do not remain juicy. And in a slow cooker - gorgeous. I still need to try to darken the guinea fowl, I also did not succeed a couple of times, I threw it.
Chicken and pork are stewed both perfectly, everything melts, to taste - the same, so, as convenient, and the carcass.
The slow cooker coped well with the beef shank (washer). Bourguignon is in the plans.

I returned to the page with my photo of the finished chicken, apparently because of the lighting it turned out not very attractive, but in real life it was more beautiful, I tried to be informative.

whistle))))

Uh-huh, don't forget that aFFFtor's paprika is authentic Austro-Hungarian. Come with great care to your choice

Returned to the page with my photo of the finished chicken

I loved your idea of ​​skinning.

[Myrrh]

Myrrh, I am also happy with my dryer, but I can’t call it silent

[gawala]

gawalaGalina, how is yours with a red flashlight in terms of noise? I have it sits tightly in my head

[Vika]

Vika, if not for the effect, then no one would have guessed that mine was turned on). No sound ... at all).

From Panasonic for me it is stew - absolutely different in comparison with stew in my slow cooker (except beef in chunks, we are not friends with it, but I don’t try to somehow adapt it, because I hardly eat it).

The fact is that Panas and the first slow-cooker appeared practically together, in Panas I cooked soups, potatoes in a country style, like in pots in the oven, only a lot at once, and milk porridge, baked charlottes and did not reach goulash as such, but Kenwood cooked jellied meat and I really liked the taste of meat in that jellied meat. And as the girls found a little monster in their daughters, sons, and I rushed to buy it, so it turned out love with goulash.

whistle))))

I sing ..
Onions, approximately 3 heads per 1 kg of meat.
Meat 1 kg, whatever you like.
Sweet paprika dry 2 tbsp l ..
Cream, 250ml.,
Flour 1 tbsp. l.,
Ghee in a skillet for frying onions,
Boiling water-250ml
Broth or hot water approx. 1 l.
Cut the onion into cubes, but not coarsely, dissolve the ghee in a frying pan, heat it up and throw the onion into it and fry over medium-low heat. The onion should be translucent and slightly golden. As soon as the onion is ready, put the meat cut into 3 * 3 cubes in it, let the meat grab slightly, turn white and add dry paprika to it and then pour it with boiling water so that the paprika does not turn bitter. If we start to fry it, then bitterness will be provided. Then we add bologne, if there is hot or hot water, salt, pepper to taste and we start stewing our goulash .. until the meat becomes tender. Half an hour before the end of stewing, we take the cream, add flour to them and pour it all into the goulash, stir and continue to simmer. This is how we thicken our sauce. Adjust flour, thicker, not thicker to taste. serve with spaghetti or dumplings.
This is how my mother-in-law taught me how to cook goulash. This is how her mother, grandmother, probabka and all the previous 500-year-old ancestors cooked her. No garlic, no tomatoes, no peppers. Ghee is a must. No vegetable oils.
I did it in a clay pot in the oven, with a blower, at 175 degrees. three hours, then added cream and another hour, then turned off the oven and left the pot inside for another couple of hours. The goulash was extraordinary. Delicate sauce, delicious meat. I did it in a skorvoarka, well, there is understandably 1.5 hours and your dish is on the table. In a slow cooker, what the recipe is designed for.
In general, it is very tasty.

and how is yours with a red flashlight in terms of noise? I have it sits tightly in my head

Light, that's what this is about. What is my red something?

What is my red something?

dryer with red flashlight

dryer with red flashlight

Yes, tree-sticks .. Red light district ..
Light, I'm straight and don't even know what to say. it is clear that it makes noise, but not loudly. And no one hears her; she stands in the workshop at night. Puzzled? It's a good thing. I have never regretted that I have them.

[gawala]

In general, it is very tasty

Of course! So how we fried, then we put it in a slow one, as I understand it

authentic Austro-Hungarian

Kotanyi Paprika I have, no other



gawala, do not give thanks to say (((

Kotanyi Paprika I have, no other

And the other is not needed. This is a lot of times.

So how we fried, then we put it in a slow one, as I understand it

Well, yes, they fried, they did not forget to pour paprika with boiling water, this is really very important. Slow everything and simmer, add cream with flour one hour before the end. But I think that you can immediately add cream without flour and simmer immediately in cream, and then with flour, if you need to thicken. They should not clip or collapse ..

do not give thanks to say (((

You will pierce my aura ..

and simmer, add cream with flour one hour before the end.

Galya, how long does it take? and high or low on T

try ..

yes neatly ... I will make a current hole)))

about how long? and high or low on T

Lelk, well, I'm in slow motion only what I did with the recipe. What is written there, look ..
It depends on what kind of meat. beef is stewed longer anyway. Eh, we were in Bilbao last year, in a restaurant they ate meat slowly cooked. This is a fairy tale, not meat. I wrote in some topic, we all together wondered what was there. but never guessed. Then I got into a conversation with my husband, came to the conclusion that everything was stewed in red wine and breadcrumbs. The meat seemed to be in breadcrumbs. The only thing left is to buy meat and open a bottle of red, it is worth a lot of different kinds of wine, no one drinks .. You really should try ..

... I'll make a hole

A hole in the right side ..