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

From morning to evening at work, so only now I am joining the discussion about paprika.
We are addicted to making paprika goulash, but without tomato. It turns out a bright red layer of floating paprika, inside the liquid is pinkish. After adding sour cream - completely light.
And yes, it smells like mushrooms. Sprinkle paprika over the fried meat directly dry, a couple of tablespoons.
I had stocks of Podravka paprika (they were often sold out), and I hired an almost half-liter jar.

I will ask at the same time - I bought a beef tail here, how to make it interesting? I stewed it with carrots and celery, and somehow with orange peel, everything was delicious, what if someone else would advise something?

beef tail, how to make interesting?

It turns out world borscht!

[Svetta]

Svetta, thanks for the idea! I would have a second, I still have a bucket of pickle in a slow cooker
So, of course, yes - borscht has not been made for a long time ...

The urge to cook rice porridge.

Gal, I cook in milk, 2-2.5 hours on Hai,
100 ml of rice + 500 ml of milk.
After 2 hours, mix thoroughly once.
The bowl can be greased with butter.
Rice is round only mine, I do not soak



I have milk rice and milk rolled oats, two of my favorite slow-cooked cereals, neither the stove nor the slow cooker is cooked for me, there is no that taste and combination of milk and grains.

[Natalia]

beef tail

Natalia, here's a great recipe:

Yemeni tails (Arka)

[Lelka]

Lelka, thank you so much for the "cabbage soup" ... here is the result


Eat your mind ... in the morning I sleep ... I smell .... and I wish I could sooner ... eat!

[Helen]

Helen, So beautiful! Thank you

[Helen]

Helen, Lena, did you shred cabbage like a giant?

The cabbage soup is awesome!

Lelka, it's time for your cabbage soup as a separate recipe, otherwise there are already many fans.

Lelka, it's time for your cabbage soup with a separate recipe

and I will support the request. Photos of ready-made cabbage soup - one more beautiful than the other. I think the girls won't mind if you put someone else as a photo for the recipe.

No, well, if you bring yours, it will be cool. This is me, by the way, that the absence of a photo is not an argument

We must try to expose))) This is rather a method for cooking cabbage soup.

We wait .

We must try to expose))

Do come on. Maybe when I’m going to do it .. I’ll send my husband on a business trip and make sure that he does not smell the cabbage ..

[Helen]

Helen, Lena, did you shred cabbage like a giant?

The cabbage soup is awesome!

Thank you, Svetik! No, not a giant, this is fresh cabbage on top, shredded on TNS ...

[gawala]

We wait

Receive

Cabbage soup, like from a Russian oven

if you bring yours

I haven't cooked it for a long time. Netyu))))




gawala, now you have an authentic recipe for goulash)))

Today I prepared Oksanin dessert with apples at 206. Sunburnt.

Only I have a lean version. I added raisins to the apples and poured orange syrup on top. Very aromatic.

Girls who are overseas, help out. Do you have such a marinade for sale? I bought it before. The lamb with him is the tastiest I've ever eaten. Now he is not in Russia (. Or not in our outback. I used to meet him sometimes in okay.
If someone finds it, I will transfer the money, just send it to me. You are welcome.





Girls living in our capital, if you see, then please write to me. The same scheme). I will pay for the marinade and expenses.

[marina-mm]

marina-mm,
What a beauty Lucky Model 206

[Myrrh]

Myrrh, maybe to Tatiana on the topic of purchasing in Chibo?

Do you have such a marinade for sale?

I have never seen it on sale in supermarkets. It seems to be something Swedish.
We have more and more of our own, dear ..
🔗

such a marinade

And this one

not simular?

🔗

[Oksana]

Oksana, thanks. I'm happy. And the size suits us, 205 would be small.

[Myrrh]

Myrrh, I can buy this

And then there's Chipotle barbecue glaze and Mango & Halapeno glaze. The only thing is that the shelf life will end in a couple of months.

OgneLo, Marina, this is a dry mixture of spices, but a liquid marinade is needed, as I understand it. However, I also have not a marinade, but a glaze.

[Myrrh]

Myrrh, maybe to Tatiana on the topic of purchasing in Chibo?

Where is this?



Marina ま り な, this is a dry rub. Not that, unfortunately (. But the picture is similar.



Natalia, thanks, but this one is also not the same (.
Eh.

He fell through the ground. Such a thick and spicy, slightly spicy marinade was. What kind of mutton is with him ... Even someone who hates it would still eat it and ask for more.
Changing the subject. Yesterday I cooked pickle at 205. For a long time, of course, but in the end it was delicious.

And in my night there was a fiasco with Lelkin's cabbage soup in the classic Russell Hobbs 19790-56.
She put everything that she put in Kitfort, put it on High.
After 6 hours, Russell boiled so much that he still has the whole lid and walls in the tomato. And the taste is missing.
I transferred it to LOU and cooked for another 4 hours. As a result, the broth is cloudy, the taste is not at all the same, more watery, the taste of turkey is lost in it. Lavrik gave bitterness, cabbage to the trash. One plus - the potatoes are boiled.
Conclusion: I cook Lelka's cabbage soup with water in Kitfort, and in the classic slow-cooker, I first simmer everything without water, under a cabbage leaf, then pour water and bring it to mind.

Where is this?

https://Mcooker-enn.tomathouse.com/in...om_smf&topic=306868.10540

I will probably upset you. There is no such marinade on the official website of the manufacturer. And yes. produced in Sweden.
I searched three large supermarkets in Germany, which is next to us. There is no such thing at all.

[Oksana]

Oksana, sadness. Better immediately on the LOU and at night. Yes, you need to adapt.
When I started to cook them in the oven, then ... while I adapted, and I got salted fried meat, and coals, and ... wax, I adapted

Oksana, sadness. Better immediately on the LOU and at night.

No no no. We get a muddy broth with wooden potatoes.
Russell is not Kitforth, he cannot. cooking water is delicious, only in a rich and tasty sauce.
For Russell, the algorithm is as follows: down the vegetables, simmer the meat on top without water, pour boiling water or broth as an awesome dushman goes. Bring to a boil on. High and then simmer on Low, or leave it in the turned off device.
I knew that, but I decided to take a chance, suddenly it would ... it didn't work.

[Oksana]

Oksanaand what is special about Russell? quickie?
Yes, I just want to compare with my slow ones, so as not to ruin future cabbage soup

It turns out world borscht!

Svetta, does the taste of beef tails in borscht bother you? I don’t know if we are spoiled sensitive to tastes, but having cooked I remember a couple of times borscht from the tails, even in my youth, I stopped buying them. And in the jellied meat I tried to add it to my standard set of meat. Well, if the husband ate, even though he was curving. And I through force, the taste is too characteristic. Or did I come across such tails
Now I often come across these tails at the bazaar, and the price is great, but I don't take it.

[Nelya]

Nelya, well, yes, the tail is not the usual brisket for borscht. But we calmly eat such borsch, we are fine. I can't use the broth from boiling the tongue in borscht, it doesn't taste good to me, but everyone boils it.
Here we are so different)))

Now I often come across these tails in the bazaar, and the price is great, but I don't take

Listen, once upon a time I read that one of the immigrants respected buckwheat with these tails very much. I think there should have been a stewed dish. More precisely, first grind them, and then introduce buckwheat. I think it will be very tasty!

Today I made cutlets from the flank with a minimum of bread, with raw onions through a meat grinder. Fire! The softest and most aromatic. Burgers nervously smoking on the sidelines

I don’t know, my tail is extinguished, we have already gorged ourselves and burst))
This is not broth, of course, I added fried vegetables, bay leaves and all sorts of herbs, there is no specific taste or smell. Just a rich stew. Dropped half a glass of fat, probably yes.
Tomorrow I can take a picture for the record

Girls, in general, pay special attention to these "mascara pieces". In England they are priced at a good beef chop. A delicacy, in general!

[svetta]

svetta, yes different. I love the breast, I buy it all the time, and now there are 4 pieces in the freezer. I cook borscht on it, with the addition of pork shoulder, and began to add to the jellied meat instead of the beef leg. And I can’t wrap my head around the tail, I immediately remember the taste. And the broth from the tongue too pouring out I send animals to the porridge, as well as the broth that remains if I cook the lungs, or the liver, or chicken hearts and stomachs. Recently I boiled chicken giblets for the filling, I think I'll leave the broth for the soup. The broth stood in a saucepan until my husband took the cats for porridge.

my tail is extinguished,
This is not broth

It seems to me that I would try a stewed tail. But there are so many bones. Do they interfere?

In England they are for the price of a good beef chop

: - surprised! Eh, we are not aristocrats

flanks

and this is what part of the mascara? I'll go google
Sveta, very appetizing cutlets



Found it! Flank = podcherevok, we call it that. Once I made a roll with her.

[Nelya]

Nelya, the flank of a cow is like a pig's underwings. We have to go to the market behind the flank at 6-7 in the morning, later you will buy figs.

Only there is absolutely no fat. Just thick-fiber thin sheets of meat. Very aromatic. She made naval pasta and cutlets - gorgeous. With a relatively low price for this part

[svetta]

svetta, you probably did not see, I finished my post. I already figured it out
Yes, I know it's hard to buy it from us, as well as a scar for a dog. And since I don't get to the market before 10, I haven't seen her for 100 years. Now I thought that it was necessary to puzzle my husband. He drives to the meat market early in the morning for Richie's tripe. Let him look at the flank.

[Mirabel]

Mirabel,

Vika, Russell is a standard classic slow cooker, he doesn’t like water, he cooks watery when he is free.
Heating in the upper third of the base
In my experience, Russell boils by morning only on High (and in Kenwood 706 broth boiled even on Low by morning), I have not noticed this with Russell yet,

made cutlets from flank

I always buy flank beef for mince at the market!

I always buy flank beef for mince at the market!

I was only promised flank on Wednesday. I ordered.

Was at the Traffic Light. I bought ground paprika and a mixture of sweet peppers. I bought a pig and a cow for goulash. I sit, I think it will be tastier

I bought a pig and a cow for goulash.

And add the roast to the list of options being considered. In slow motion, it's awesome! According to Gali's recipe, of course

According to Gali's recipe, of course

where is the recipe?

where is the recipe?

Lesson number 3. Ukrainian borscht. Home-style roast. Rolls stuffed with apples




Be sure to tell me your technology later. I want to check. Suddenly you will taste better. And most likely it will be

Be sure to tell me your technology later

what are you talking about?
My sun, I'll open Cooking 1955, if there is no Internet, and I will walk there.

You already specify pzhalst. Galya - a gray dog ​​and Galya - gawala




Nooo, I don't want a roast. I want meat separately and potatoes separately.

Even I eat potatoes. I haven't eaten for five years, but now I can't stop. I want and that's it

what are you talking about?
My sun, I'll open the 1955 Cooking class, if there is no Internet, and I will walk there

Oh, I wanted to hear how you're going to slow down. What did you think ???

You already specify pzhalst. Galya - a gray dog ​​and Galya - gawala

Ok, I will.

What did you think ???

I wondered)))) what recipe and what to cook)))

[Lelka]

Even I eat potatoes. I haven't eaten for five years, but now I can't stop. I want and that's it

Lelka, the Colorado potato beetle did not bite, did not?

the Colorado beetle did not bite, did it?

, I really haven't met them for a long time.

the Colorado beetle did not bite, did it?

Do they bite? If it bites, then, perhaps, I'll start hunting for potatoes)))