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

[Galina]

Galina, we are waiting for a chance, and so that beauty does not suffer.

waiting for a chance

I will report ..

it will work out fine

[Galina]

I will report ..

Galina, I dare to draw your attention to this recipe. Delicious!

Varenets with maple syrup (Scarecrow)

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?

Milk 2 liters. Whole milk from Vkusvilla, 3.6-6% fat.
How it behaved at night, I did not see In the morning I put it on the high and put the thermometer in milk. I don't know about the lid, maybe it would have jumped, but the wire from the thermometer was lying ...
Milk boiled periodically. The temperature ranged from 98 to 100 degrees. At 100, the foam cap was already raised at the edges.
Next time I'll try to put 8 hours on high at once.


Sveta, what fermented milk? I'm sour cream. My child drinks store ryazhenka every day. I'll try to give this one, I hope you like it))

Sveta, what fermented milk? I'm sour cream.

Yes. Cream fresh. I haven’t done it in the Russian Federation yet - I don’t have any amateurs for this, but I myself won’t eat so much. In the store, I'd better buy a smaller volume. Milk from VkusVilla didn't work - it turned out to be too fragrant for the children, and even for me (or maybe the batch turned out to be like that). But I really, really respect them in a blue bottle! And curd mass if fresh and quick to eat.

I dare to draw your attention to this recipe

Someone's so official?
There is maple syrup, no milk, cream-fresh too .. There is kefir .. Can I wave kefir with maple syrup for now?

Can I wave kefir with maple syrup for now?

You are walking in my footsteps ...

You are walking in my footsteps

Is it someone's? I don’t refuse to do it, but there is simply no perishable milk. And there is a long-playing one .. So .. Ksenia, wait a minute, I have a lactose-free, 1.8% and not long-playing one. Yess! I'll do it tomorrow..

no milk

So I don't have it, I also have a long-playing one, I'm too lazy to go ...

Milk from VkusVilla did not go

here they have, of course, the trouble that the manufacturers are different.
We only live on it. Recently I bought it at the Five, I was just too lazy to go for milk separately, but it turned out to be sour. Ruined my pumpkin porridge.

You are walking in my footsteps

No, I went my own way ...
6 hours on Low and voila ..

Class, and then you will do something with him, or so

then you will do something with him, or so

I'll drink with coffee. And with marshmallow ..

Have a nice

[Galina]

Galina, what, right in the jar tormented milk?
And I cooked cabbage soup at last, sour and lean.

Girls, I remember that someone cooked strudly slowly or was trying. Tell us how much and in what mode, please.

what, right in the jar tormented milk?

No, of course. In a pot. Poured into the refrigerator.

And here is my baked milk, cooked in KT205
Buttermilk, selected, 1 bottle
On LOW, 9.5 hours. I like milk from China to Low in taste and smell more than to High, IMHO, of course.
The bottom and sides of the bowl are clean, if the milk boiled away, then just a little bit, I did not notice the difference.
I have a lid with a hole

[Galina]

Galina, yeah, in a pot, I see.
Oksana, beautiful milk, homogeneous, a shade of pink, but probably in fact it is still beige, the color is conveyed this way.

[marina-mm]

marina-mm,
The color is exactly like ryazhenka,



P. S.A pinkish tinge and a barely perceptible aftertaste, as if something burnt, gives the milk SOY. I felt soy flour on my tongue in the baked milk, it is more distinct than in the bottle.

That is, soy is added to Prostokvashino?

[M @ rtochka]

M @ rtochka,
Yes, natural milk would have sediment on the walls and bottom and the foam would be completely different.
In winter, cows have little milk,



🔗
Here we first look at what you can eat and what not, and then we go to the store

I think it's no coincidence that I don't like Prostokvashino's products, I can taste powdered milk, or maybe it's soy.
I always take a local one, I chose a manufacturer for myself, so far it's okay.

barely perceptible aftertaste ', as if something burnt

And I thought that it seemed to me ... I don't take Prostokvashino - I feel this burntness

[marina-mm]

marina-mm, while still pregnant, I strongly went with curdled milk. The timing was normal on the package.

[Myrrh]

Myrrh, ugly

Here we first look at what you can eat and what not, and then we go to the store

I looked at the rating ... not impressed at all, in many respects, does not correspond to reality in all respects. I have to choose and focus on quality by typing.

For me, my landmark is that the milk should ferment without problems, and the curd should be plastic and without small grains. And the milk fat-cream should be located on the walls of the bottle, and not as plates on the surface (this is already an addition of vegetable fat), the color is slightly creamy

[Marish]

Marish, not that word. I thought about the child through my mouth (. I gave my pug cottage cheese. We looked at each other with an unhappy look in between the "upper miracles." And I spat at them. They ate it themselves. The doctor set me up, like I should! I went and bought it. Cottage cheese is clearly not mine))).



Girls, Christmas is coming soon (I know that not everyone celebrates it in December) and New Year. What will you cook? Let's share ideas!



I confess in a whisper that I ordered 212). Will bring 21 numbers. I have some bonuses in this store, so I'll wait). I hope everything will be ok. I'll usually tell you in advance and the priest. Straight wonderful priest in every sense. Hope everything will be fine this time.

[dry bell pepper mix from the Taste Line]

ruined the goulash. you are the one to blame. Bitterness.
Bought dry bell pepper mix from the Taste Line... I was delighted. Such a beautiful color and consistency turned out ... Wax, here. Zhalkaaa ... tormented for 5 hours. Even from the tenderloin it is very tasty, if not for the slightly bitterness

[dry mixture of bell peppers from the Taste Line]

ruined the goulash. you are the one to blame. Bitterness.
Bought dry mixture of bell peppers from the Taste Line... I was delighted. Such a beautiful color and consistency turned out ... Wax, here. Zhalkaaa ... tormented for 5 hours. Even from the tenderloin it is very tasty, if not for the slightly bitterness

Sadness

[Lelka]

Lelka, Is it bitter? Can you fix it with tomato and cream, or is it all straight? Can you remake and add a little bit of specks and cover the bitterness?
Do you eat spicy foods?



Lelka, the clipping is a pity ... eh.

Is it bitter?

no, aftertaste is present. As if at the end of the flavor. But there is.
Nooo, no tomato, I don't like it.
And as if on evil I cooked for a couple of days, so as not to bother tomorrow. Tomorrow the dogs are going to get vaccinated, but they can't stand the car.
Moral: do not use what you have not tried.

.. pity the clipping ... eh.

she lived in the freezer for two years ...

[slightly]

if not slightly bitterness

slightly the same
Stew cabbage plus this meat.
Cabbage also loves spicy.

[Irina]

Irina, maybe I'll put it out, but then. Today is all. Everyone is fed, rest)))

What will you cook?

Nothing. We are leaving urgently for Vienna. We are taking the child to work to the table Olivier and buns.

[Myrrh]

Myrrh, keep my fists, let everything be fine. Has the goose canceled for Christmas?
It seems to me that it will work out even slowly.
Meat is successfully cooked in this mode.
For the holidays we cook only when there are guests, but for ourselves something light, salad and fish.
Lelka, it is a pity that the goulash is bitter. Did you immediately pour this mixture of peppers with boiling water?
Today I cooked according to Galina's recipe, searched for a long time in the subject, found it, kept the recipe for myself.
I bought a pork shoulder and decided not to put it off.
They brought us paprika souvinir from Hungary, okay, I tried it, it turned out that there was only spicy, did not have time to spoil the goulash. She took out paprika red flakes Tsar's seasoning. I poured boiling water over it in a bowl, tried it, and then added it to the meat. I have never made such goulash before, I don't know how it should be. The smell was, ooh. It turned out tasty. There was no broth, I just added less water, it does not boil away.

dry bell pepper mix from Flavor Line.

Sweet paprika is needed. It is what you call it. Sweet paprika.

[Galina]

Galina, what do you say? Does the goulash have the correct color or is it pale? Well, there was no sweet paprika at home, the bobble came out

Did you immediately pour this mixture of peppers with boiling water?

So I, too, stood with boiling water and poured it. Stirred and poured.

Sweet paprika is needed.

so is this mixture of sweet peppers. So I got pierced. And I already ordered paprika powder, with which I was cooking that time.

Does the goulash have the correct color or is it pale?

If with cream, then everything is fine. If there were cream and sour cream, it would be red, not red, but burgundy.

so is this mixture of sweet peppers.

So the peppers in Bulgaria are milen varieties .. maybe what in this mixture gave bitterness.
We buy this
🔗

We are buying

FSE, I will not experiment anymore. Buy proven paprika Kotani

maybe what in this mixture gave bitterness

I didn't think about it ... So there is no sharpness. Only bitterness. And what, such peppers are bitter, but not hot?

[Lelka]

Lelka, it means there is bitter pepper too.
I tried my mixture in boiling water, it was not bitter, although not sweet. Bulgarian pepper to taste.
The plate is already with cream. The color was not very bright even before the cream.

And what, such peppers are bitter, but not hot?

Of course there is. Bitter, not pungent and very aromatic.

worried

well ... an ambush.

The plate is already with cream. The color was not very bright even before the cream.

Well, it should be so. It's delicious with cream.

And peppers are different. And just bitter without burning.

Of course there is. Bitter, not pungent and very aromatic.

Eh ... they can't do that ...

And just bitter without burning.

the wrong peppers

[Galina]

Galina, Thank you! I will also buy the right paprika to compare.

paprika Kotani

the right paprika

Well, you probably have it, this company.