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

and when to salt?

IMMEDIATELY !!!! how to start cooking.
well, at least cook another 20 minutes after you add salt

Yesterday I made baked milk, for testing, from 0.5 liters of normal milk. Exactly 50ml has boiled away. poured it into a jar, cooled it to 40 degrees and threw one and a half teaspoons of sour cream into it, wrapped it up and warm for the night. Today we have a wonderful fermented baked milk. Cooled in the refrigerator.

when to salt?

I salt in the process, and then when the broth is already spilling, I add salt and pepper to taste, plus chopped garlic.

and when to salt?

Salt to the end of the process, you can pepper and seasoning the meat as you like. While hot everything has time to penetrate and mix.

Today we have a wonderful fermented baked milk.

Here, I say there is delicious baked milk and fermented baked milk in a slow lye.
I'm going to ferment the next batch of milk, it's cold. Milk languished at night.

Clear. Salt when you remember)))




Well, it turned out to be a tray. Normal. And also in Kenwood. But she didn’t pour it. I will freeze. While we are waiting)))

[Good KIT-babay, good.]

Brought
I dragged myself, because if you do not order a courier immediately when placing an order, then that's all, and you can't call WB pickup point specifically, at least with us.
This pickup point is practically in the center of the city, along the route from the bus there is a butcher shop, at the same time I bought a full bag, almost 6 kilos, of a cow's udder for my 4 tails, so that it’s not in vain to call a taxi, and a little later here it is - Pickup point! I got it, called a taxi, dragged me to my 3rd floor, it's good that my neighbor was walking around the house, guarding the box with the KIT, while I first brought the bag. I went out with my gavryat-toys, while they described and sniffed the nearest snowdrifts, quickly told my neighbor about the slow cookers. Interested. Will come to see later.
Good KIT-babay, good.
So solidly strict, on the belly of the pimp is not big, beauty. And not so huge. Well, I'm used to 6.5 liter Kenwood.

I ran to Yagodka, put Kit ... big in the basket. Need to sleep with this

Did the whale-babai get enough sleep?

Irish, congratulations!
Even if I missed it, how much is it?

- If it doesn't freeze, I'll bring it back)))
- Oh, with pleasure))) I'll grab a brandy)))))

The horse is canceled (((Frozen.
The husband took the sample. I really liked the jellied meat.
Said to buy 2 eight-liter. So that every day




Here. Negro. I always cook onion in husk, but it is different slow. So the bow gave its color

Did the whale-babai get enough sleep?

Husband asks

[Irina]

Good KIT-babay, good.

Irina, Congratulations!

The husband took the sample. I really liked the jellied meat.
Said to buy 2 eight-liter. So that every day

Olga, well done husband!
Jellied meat is wonderful!

husband is great!

Yes, you won't be interrogated here, but here yourself, it means that the jellied meat is really tasty!
I wrote well about the onion, so it is necessary to add either two hours before the end, or without the husk.

How much of that jellied meat you need ... to eat once.

if you cook jellied meat in Russian, that is, on huge crutches, then there is not a big output of that jellied meat and from a large casserole.

And we are for lunch, instead of soup)

exactly - conveniently.

if you cook jellied meat in Russian, that is, on huge crutches,

Yes, that is right!

or without husk

no, I do not like it. And the jellied meat is golden.
I don't like cyanotic either.
Ugly, but delicious)))

Ugly, but delicious)))

not ugly at all. very appetizing jelly.
But, by the way, onion skins are not a hindrance to chicken and especially pork aspic. And then they, and especially the pork - faded, pale, grayish, if from the store, then certainly there is no color.
Beef jelly, it is brighter, and the dragoon is brown, and the meat is not pale. If it's beef. and not the usual veal.

[Irgata]

Irgata, Congratulations! May you please with delicious dishes!



All. There is no longer a discount on the big one.

There is no longer a discount on the big one.

Like this? I just clicked to order 1494 rubles. If unregistered, then yes .. there is no discount and the price creeps out more

1494 p.

I have a KIT 1618 r at a discount. And now the site is also 1494. So take it, Ol, take it, babai for the joy of yourself and your husband, that is, 2 pcs.

Scary, but tasty)))

And not at all ugly, but tanned.
The main thing is delicious.

[Irgata]

Irgata,
Ira, congratulations, the Kit is comfortable, cooks deliciously and if you move the lid a little, it will immediately subside.

if you cook jellied meat in Russian, that is, on huge crutches,

I got used to taking steaks from the drumstick ... and you can go now even at 205 and the bone marrow gives a good fat

2 pcs

No, Ira, one is enough. You can't buy it for a lifetime.
And yet in Kita the broth has boiled away a little.
T is tall with him.



The horse is not canceled. She invited the neighbors. Try the first jellied meat)))

girls, congratulations on your purchases and on the decision to buy

And yet in Kita the broth has boiled away a little.

yes for jellied meat it is normal.
When I cooked jellied meat in an 8-liter silumin saucepan, on the quietest gas, for about 8 hours, until the big Kenwood, the broth trembled slightly, blowing small bubbles, then the broth boiled out, boiled away. So only the taste and the strength of the broth improved.
Yeah .. that cooking jellied meat and broths on gas ... Well, you can't go anywhere, and every now and then you look under the pan - how's the gas there?
Therefore, it was easier for me to cook broth once a week and take as much as necessary for soup.

Ladies, this is soooo delicious .. !!
Slow baked apple.
We make a hole in the middle of the apple, but not completely. We put there nuts, cinnamon, brown sugar, butter. At the bottom of the bowl are a couple of tablespoons of apple juice and 2-2.5 for HI ..

Gal, mlyn, I also want such an apple ...
I'll deliver it tomorrow, thank you for the idea.

I also want an apple

I put a second apple for my husband. He said he wanted to try. Precisely, they say, it will be delicious.

Thank you for the idea.

Ksenia, this is not an idea, this is a recipe from the first book for a little slow. If necessary, I can write down words for word what is written there ..

[OlgaGera]

OlgaGera, Lelka, well, wait, cool jellied meat, I'm sure that not only my husband will like it!
Irgata, Irina, congratulations on the addition to the farm, let the whale babay serve for a long time and correctly.
gawala, Galina, what, only one apple baked? And two won't fit right away? Why didn't you cook for my husband right away?

If it's necessary,

I must.

[Galina]

Galina, but what is it, you can't show the photo at night!
Today I have bigos, and after it I want apples !!! I have to bake it tomorrow. With corium

Irgata, Irina, with the purchase!

and when to salt?

Aspic must be salted 20-30 minutes before the end of its preparation. If you add salt to the dish earlier, the result will certainly disappoint you. The meat absorbs salt strongly. And even a small amount of it, poured in at the beginning of cooking, can make your dish simply inedible. In addition, the broth should be simmered for at least 5 hours - during this time, the water in the pan boils away strongly, so the concentration of salt in the broth becomes excessive. The best option for when to salt jellied meat is half an hour before the end of cooking.

it is half an hour before the end of cooking.

I am sleeping at this time.
Wax, I salted when I went to bed .. That is, it was already boiling and switched to low. I threw in onions / carrots / salt.

If you add salt to the dish earlier, the result will certainly disappoint you.The meat absorbs salt strongly. And even a small amount of it, poured in at the beginning of cooking, can make your dish simply inedible.

Terrible, they caught up ... Well, I salted right away, and immediately laid all the ingredients. Everything turned out just fine, even more than great! At first I thought I would overdo it, because the water will evaporate during cooking. Nothing like this.
Twice I have already made jellied meat in a slow way.

what, only one apple baked? And two won't fit right away? Why didn't you cook for my husband right away?

It will fit. So he did not see, but I have already corrected myself. Sedalla. I ate it and said it was very tasty.

It's really delicious ..

I must, I

I'll do it now .. be patient ..
For two servings.
20gr. brown sugar
30gr. walnuts, chopped
2 tsp butter
1/4 tsp cinnamon
2 sweet apples
3 tbsp .. l. apple juice or cider.
2 tsp orange liqueur (option)
Wash the apples. Remove the middle, not reaching the end of 1 cm. Fill the apples with sugar, nuts, cinnamon and butter. Put apples in a bowl, pour apple juice or cider on the bottom. Prepare in HI mode for 2.5-3 hours.
I had the first apple ready in 2 hours, the second in an hour and a half, but the second time the bowl was still hot, the process went faster. After 2 hours, you can safely rock the apple with a skewer, if it passes freely, then it is ready.
The apple was pierced through, not critical at all. Filled everything with nuts and dried cranberries.
Tomorrow I'll do it with prunes and dried apricots.
What a wonderful snack I came up with. I'm done! Lose weight further. Mirra, join in. Apples are our everything !.

I'll do it now

Thank you!

Slowly and without any additives, the apple turns out to be delicious. I would have mashed potatoes from a slow, I would eat with spoons. It turns out very fragrant. Those who do not have fresh apples, but the sliced ​​ones are hidden in the freezer, can try according to Galina's recipe. Of course it will not be so beautiful, but it will be delicious for sure



Salt broth and jellied meat at once. As it did not oversalt even once. Maybe you were lucky or already a diamond eye ... I don't know

Slowly and without any additives, the apple turns out to be delicious.

No, well, it is clear that baked apples are always tasty, but here there is also cinnamon and sugar and nuts and juice, which turns into a thick syrup, if you do not pour a lot of it, and if you pour it according to the recipe, it’s still delicious, the butter is again a little - a little .. You can add any dried fruit ..

No, well, it is clear that baked apples are always tasty, but here there is also cinnamon and sugar and nuts and juice, which turns into a thick syrup, if you do not pour a lot of it, and if you pour it according to the recipe, it’s still delicious, the butter is again a little - a little .. You can add any dried fruit ..

I've made a duck with apples and fry them in butter before setting them in butter, it's so delicious. I would eat some apples. I never thought that apples and butter could be so friendly. And here there are also a bunch of seasonings and sweets, it's still baked. I can imagine how delicious it is. And tomorrow I'll try to play. True, I only have sliced ​​ones, but it won't stop us

should be simmered for at least 5 hours - during this time, the water in the pan boils away strongly

That's the joke of the slow. Nothing boils over there. And if a person knows that he is boiling away, but puts salt on a full volume ... All that remains is to sympathize with him ..
Or advise you to buy a slow one

Of all the above, there is no apple juice and liquor. You can do without juice?



Galya, did you add some liqueur?

It will fit. So he did not see, but I have already corrected myself. Sedalla. I ate it and said it was very tasty.

Galina, that's good, otherwise you offend your husband, since he loves marshmallow, then apples too.
Cool recipe to make. For a family, you can get a big whale to spread the apples along the bottom.
Apples with butter are delicious and with cottage cheese it will also be good, I remembered about the cheesecake in the apple, Lyuda exhibited the recipe, I cooked. Slowly a suitable dish.

Salt broth and jellied meat at once.

LOW The meat will be tough. I also immediately love. I did everything and forgot ...

As for the salt when cooking jellied meat, in my opinion, the meat takes longer to cook if it is salted early, but we need to boil it. The second point, the meat itself contains salt, has a taste, so I am not very fond of salt and seasoning in order to preserve the natural taste as much as possible. Third, when we eat, we feel salt superficially, it is not necessary that the salt penetrates deeply into the product, which means that less of it is needed. IMHO.

[Galya-Dog gray]

We at the Culinary School focused on salt. You need to salt at the end of cooking. Galya-Dog gray, she knows exactly when to salt. And she taught us
I'm going to read her chicken jelly.

[Marina]

meat takes longer to cook if it is salted early, but we need to boil it

Marina, we cook meat for jellied meat to a state of almost boiling bones. What kind of salt and a delay in cooking, in principle, can we talk about?
but in fact ... someone advises to salt in the middle of cooking. Someone should boil in advance and drain the first water. Someone put onion, carrot again in the middle. Some in the husk, some without. To whom with lavrushka, to whom lavrushka beeee. Someone jelly so that a spoon does not stick in even one meat, someone meat at the bottom and on top of the frozen broth ...
The basis of the jellied meat is collagen. Everything else is personal taste preferences and dancing with tambourines around the pan.

[Zhanik]

Zhanik, Natalia, we definitely don't need dancing with tambourines, so a slow cooker will help.

[Zhanik]

Zhanik, Natalia, we definitely don't need dancing with tambourines, so a slow cooker will help.

Marina, so what is it about in this topic)))
Someone perfectly copes with cooking using a regular grater, cutting board, knife and frying pan + saucepan. I also have such acquaintances. And I must say that they cope with the task at 5! To each his own. The main thing is that the result is pleasing

For the result

the quote is not mine and I salt broths and jellied meat at once, not the full rate, by eye, according to experience, it is difficult to reliably calculate the amount of salt, since you cook jellied meat every time from different "jellied" products. And if you also add vegetables, then the calculation of salt is very approximate - taste. When ready, adding salt is not difficult.
Meat cooked for a long time without salt is not as "meaty" to taste as boiled with salt, and especially bones and cartilage, tendons, skins, are badly salted in half an hour.
As for the "strong boiling point" - if the jellied meat is cooked over a very low fire under the lid, then it boil off a little It has long been known that there should be no boiling so that jellied meat or broth is prepared transparent and aromatic.

I always salt right away, but not completely. At the end I add the broth to taste. But once I forgot to salt it right away and the taste of the meat was not salted and somehow bland. We didn't like it so much, and now, before going to bed, I check the taste of salt. So as not to forget to salt.

I remembered about the cheesecake in an apple, Luda exhibited the recipe, I cooked. Slowly a suitable dish.

Where to find apple cheesecake?

Where to look apple cheesecake?

in search of )))

Cheesecake in apple There are many cheesecake recipes - with or without baked goods, with cottage cheese or cottage cheese, based on crushed cookies or biscuits, decorated with fruits or berries, chocolate, nuts ...lappl1