eye
Quote: OlgaGera
perhaps I'll start hunting for potatoes)))
this is already a chronic form, but it all starts with harmless symptoms:

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

Quote: OlgaGera
Do they bite?
and then!
OlgaGera
Quote: ok
and then!
WHO? bit?
Trishka
What a horror, biting beetles ...
gawala
Cooked dried fruit compote. 8 hours at LOU. Delicious turned out.
M @ rtochka
And somewhere there were proportions for compote? I want from a rosehip
Let's crack it while the saucepan is cooking ?!
Apple dessert from gawala, Galina
gawala
Quote: M @ rtochka
And somewhere there were proportions for compote?
None. Svetlana vrord wrote, Light are you right? That the compote just needs to cover the bottom and that's it. Well, I did just that. The bottom was covered. Prunes, apricots, lingonberries, cherries. blackberry, chaablocks. I covered what I bought in the store. But the compote turned out to be very good. And then 2 tbsp. l put sugar, 1.5 hours before the end.
Svetlenki
Quote: gawala
Svetlana vrord wrote, Light are you right?

Well, I actually remember that you were one of the first to describe how to make compote. But in general, yes, that's how I cooked. Very tasty. Slowly, the compote is the most delicious.
OlgaGera
Quote: Svetlenki
Slowly, the compote is the most delicious.
I won't drink the drain ...
Either the most delicious in the pressure cooker, then the slow one ... decide, pzhalsta ...
Svetlenki
Quote: OlgaGera
The most delicious in the pressure cooker

no, no, I was comparing. It’s not so tasty for me in Shteba. Shteba appeared first. The compote tasted better in it than in a saucepan. And then there was a slow motion. The compote is tastier in it than in Shteba. And it's easier to wash the slow
brendabaker
OlgaGera,
And I also like fresh apples + orange, apple cider is called




https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=526941.0
marina-mm
And I cooked the compote again yesterday. Sveta is right, it tastes better in a slow cooker than in Shteba. Because it is richer.
Olga 61
M @ rtochka, from rose hips I am now making in a thermos. I load the slow one to another. And in the evening a rosehip in a thermos, a compote in a decanter under a Wax lid. From any berries or fruits. I can from dried fruits or even mix dry with ice cream. A slow pudding or broth.




I cook compote slowly, but rarely. They are just always busy.
Trishka
Virgin, how can you make baked milk in Kita (212/2010)?
In what mode, and how long?
Irinap
Rosehip in a thermos - crush 10 pieces so that the berry only cracks, and does not crumble, but you can also crush it. I don't use the garlic press and pressed it very well. Pour 0.5 liters of boiling water. The drink turns out to be rich, sour
gawala
Quote: Svetlenki
you are one of the first to describe the cooking of compote.
Yes? Why don't you learn new things about yourself ..
Fotina
I rarely buy tails, because they are highly extractable meat, but I like them. I do not feel an unpleasant smell, except that it is generally more intense in beef than in pork. On pork legs and belly, it was more often pierced)).
We also sell carefully cleaned tails. Unlike hooves and legs. Which need to be additionally soaked, scraped, etc.
M @ rtochka
Ksyusha, got milk?
I have something not very ...
Let's crack it while the saucepan is cooking ?!
This is for 7 hours per high at 212, while the milk was already at room temperature from the beginning. Slightly yellower than it was. But not caramel at all. In general, I put it on for another 6 hours, I'll see what happens.
Trishka
Quote: M @ rtochka
made milk?
And I haven't put it yet.
Miela
Galina, sorry. Thanks for looking.
M @ rtochka
Quote: Trishka

And I haven't put it yet.
Baked Milk Slow Cooker KitFort 2010 # 10
Here
Trishka
Cool, but how long does it take?
gawala
Quote: Trishka
Cool, but how long does it take?
Ksenia, as Ostap Bender said, only cats will be born quickly ..
If you want to eat deliciously, wait .. That's why she is a slow cooker.
brendabaker
Daria,
Daria, how much milk was there? Was it boiling or not? Did the cover jump, or not? That is, milk was prepared at 13:00? Was the milk from a store, or from a cow?




The model is new, I'm very interested
Trishka
Quote: gawala
That's why she is a slow cooker
Yes, but maybe it's better to bet on High right away?
gawala
Quote: Trishka
but maybe it's better to bet on High right away?
And in an hour there will be baked-melted milk.
Ksenia, I adore you for non-standard solutions ..
marina-mm
Quote: gawala
And in an hour there will be baked-melted milk.
No, it won't. The slow cooker will only warm up in an hour.
gawala
Quote: marina-mm
No, it won't. The slow cooker will only warm up in an hour.
Marin, well Duc Ksenia hottsa quickly. And since hottsa, well, Che does not offer such an option. Let him try ..
Trishka
Quote: gawala
I love for non-standard solutions
Yes, that's me, with ...




Quote: gawala
Let him try.
No, I don't want to translate products
gawala
Quote: Trishka
Yes, such
[YouTube]
Trishka
Gyyy
marina-mm
Galina, I stoked milk, 2 liters in 206 model, that is, a full pan. I set 3 hours to the maximum, I was afraid that it would start to sour from the long heating, and then I switched it to a low mode and went to sleep. It turned out very beautiful milk, then fermented baked milk from it. Tastier than I did in Shtebe before.
gawala
Quote: Trishka
No, I don't want to translate products
Pralno. Go and buy. You have a lot of this melted good there. This is us here, in the "fairy kingdom", sitting without baked milk .. But the truth is, I have never and have not made it yet. It must be done, by the way ..

Quote: marina-mm
in 206 models,
Marin, yes, my model is generally different .. I really have to do it, at least try it .. The volume is small for me 1.5 liters. so just for a carton of milk. And there is a wonderful kefir, then ferment it on fermented baked milk .. So .. it remains to dry up the store. Oh, no, I won't. Even far 20 minutes there, 20 minutes back. And I sit all so beautiful, pomaded, while I squeeze back and forth, all the beauty down the drain ..
marina-mm
Quote: gawala
Pralno. Go and buy.
No, not our method, cooked at home tastes better.
gawala
Quote: marina-mm
not our method, home cooked tastes better.
This is Ksenia's method ..
Trishka
Quote: gawala
Go and buy
No, not mine.
I didn't like the store, maybe homemade will go ...





Quote: marina-mm
I set the hour for 3 hours to the maximum, I was afraid that it would start to sour from the long heating, and then I switched it to a low mode and went to sleep. It turned out very beautiful milk
So it seems to me that this option is better.
marina-mm
Quote: gawala
And I sit all so beautiful, pomaded, while I squeeze back and forth, all the beauty down the drain ..
Galina, then there are no options, beauty must be protected. Another time you screw up, maybe along the way like that.
Only fermented baked milk should be fermented with fermented baked milk or sour cream (thermophilic streptococci), and kefir will probably be another fermented milk, but it should also be tasty.




Quote: Trishka
So it seems to me that this option is better.
Ksyusha, get ready, do not hesitate, it will work out fine. Only the time needs to be determined by your pan, if full, it will heat up for a long time, and half empty - reduce the time at maximum mode. Do you know how much time it takes for your slow to get into working mode? This is the starting point.
Svetta
Quote: marina-mm
fermented baked milk must be fermented with fermented baked milk or sour cream
I stoked milk in a slow cooker on Stew, then fermented this baked milk with sour cream in the store and it turned out to be a gorgeous fermented baked milk.
Svetlenki
But I decided to pamper my average one, heated up some milk (in a slow one, by the way), it came out caramel-caramel already viscous and ... he refused to drink it. He said that Prostokvashino is tastier
marina-mm
svetta, so everything is correct, fermented with sour cream. And Galina probably doesn't have sour cream, she is talking about kefir.
gawala
Quote: marina-mm
Only fermented baked milk should be fermented with fermented baked milk or sour cream
Well, sour cream is fine, but fermented baked milk in a fairy kingdom is.
marina-mm
Svetlenki, Sveta, these are our children, I'm not surprised, we have the same fussy, not everything that I do will eat and drink.
gawala
Quote: marina-mm
And Galina probably doesn't have sour cream,
Someone's not? There is very much, but not higher than 15% ..
And kefir is not the same kefir as in the historical one, so tasty, tender, not sour ..
Svetlenki
Galina probably has fresh cream. And this is cooler than sour cream
marina-mm
Galina, so I understood, but sour cream happens in a fairy kingdom?
For me, there is a difference in taste between sour cream, yogurt and kefir. And in the family, not everyone grasps this difference.




And, I saw, there is sour cream, hurray!
gawala
Quote: Svetlenki
Galina probably has fresh cream. And this is cooler than sour cream
Greece has everything. The ideas of my not yet made ryazhenka are raining down. Thanks everyone for the ideas. I would definitely not have doped to cream-fresh.
marina-mm
I don't know anything about crème fraiche. Galina, let's wait for your fermented baked milk.
gawala
Quote: marina-mm
I don't know anything about crème fraiche.
33% sour cream, but crème fraiche .. You can't use a spoon ..
marina-mm
Galina, asked about cream fresh on the Internet, fermented cream. Good.
gawala
Quote: marina-mm
Good.
Good is given. Remaining milk to buy ..

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers