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

[M @ rtochka]

M @ rtochka,
Dasha, have you made baked eggs? I heard about them from my dad before, they baked in the stove,
Do they taste different from those boiled in water?

I took it and made a chicken with apples. The daughter said that she had not tasted better than chicken. But she languished from 4 to 8 in the evening, conveniently, set and went with the children to training. the beauty
Borscht is next. Poke your nose into the recipe, please, otherwise I can't find ...

[M @ rtochka]

M @ rtochka, I thought that I had one such latrine (.

Tusya
What nonsense! My grandmother and her mother and her mother .. I will not continue. All were salted. Any meat loves salt. The main thing is to know when to stop. Without salting on time, you will get tasteless broth and the same tasteless meat. The same applies to jellied meat.

+ paprika, the color will be Agony !!! Checked!

and sprinkle with salt! The skin will dry out and will be completely).

[M @ rtochka]

M @ rtochka,
Dasha, have you made baked eggs? I heard about them from my dad before, they baked in the stove,
Do they taste different from those boiled in water?

Specially photographed on a white background.

They are slightly creamy. It was 5 hours per hi full bowl load in 2 floors. To taste ... Well, I don’t even know, it seems to me, it’s no different. In general, I crumble them into salads, it just doesn't matter there)
In general, before last Easter I watched a video where a girl cooked eggs in different ways, baked them too. And then she claimed that the taste was completely different. My husband and I even tried, did not find anything special

chicken with apples

apples below, chicken on top? What pieces, what spices?
In general, I also want

apples below, chicken on top? What pieces, what spices?

Which is on page 146. Bottom apples and loaf, chicken on top. The curing mixture (which is from Admin) was mixed with paprika and spread over the top. Visually, tanning was not enough, of course, but vkuuuus

[Nathalte]

Nathalte, Natasha, congratulations on your debut, it's good that it was delicious.
Oksana told about borsch Let's crack it while the saucepan is cooking ?! # 1574.
I cooked using about the same algorithm, I liked it. That is, prepare the vegetable component, add water or broth and bring to the desired taste.
Daria, did I understand correctly that the foil was only on top, and the vegetables in the peel were just baked in the pan?
Something not hunting to twist each piece in foil. We must also try to bake everything at once for some salad.

Yes, I also became too lazy to wrap it in foil, I often do it. And now I put a layer of beets directly on the bottom, then other things and foil on top. Then the lid. I put 5-6 hours high

[Daria]

Visually, tanning was not enough, of course, but vkuuuus

I'm so glad you liked my chicken idea. It is simple to prepare, and the taste is festive.



Daria, I shake my head, thanks, I'll do the same.

my notion

This is where, even I missed

[Ksyusha]

Ksyusha, yes, here, I tempted you for a chicken with apples.
Let's crack it while the saucepan is cooking ?! # 2903
I've cooked this way many times, we like it.
I wrote again. Let's crack it while the saucepan is cooking ?! # 3151
Now I don't sprinkle it with cheese, but I brown it in a baking dish in the oven anyway, but I put it on the table in this form. So I don't increase the number of dirty dishes.
You can't fool mine by staining with turmeric, paprika, they will ask for ruddy. And the rest is not very messy to cook with excellent results.

[marina-mm]

marina-mm, Marina, the idea is simply amazing, we are delighted)



Thanks for the link to borscht

[Natasha]

Natasha, thanks, nice to me.

[Marisha]

Marisha, thank you, dragged away!

To be fair, I found a link to a recipe that gave me the idea of ​​slow cooking chicken with apples.
Recipe (by Lerele): Slow Cooking Duck (Ente nach der Niedrigtemperatur), or Little Journey to Bavaria (5).
Thanks to Irina Lerele.

Thank you !

[Ksyusha]

Ksyusha, prepare for joy and health

And Galin's carrot cake is baked and half of it is gone. Delicious

and half is gone

So wait. literally 10 minutes ago, the first piece was eaten ..

the first piece is eaten

And whoever considers them is delicious

I have baked apples. I cut out the middle, stuffed it with dried fruits, cinnamon, butter, sugar, just a little bit ... 2 hours HI. It's delicious. I specially bought apples today for this ..
And at night I put milk for the ryazhkenka. Yesterday I bought as much as 4% and did not know what it was. I always buy lactose-free for myself, my husband does not drink any milk at all, only cappuccino ..

[Galina]

Galina, Gal, did you add liquid to apples at all? Spread it in a slow layer in one layer?
And what do you ferment the fermented baked milk?

did not add liquid to apples at all? Spread it in a slow layer in one layer?

There is no apple juice, and indeed no. but apples are very juicy, so no liquid is needed. I did it in a small one, for two small apples.

And what do you ferment the fermented baked milk?

Sour cream. For 900-950ml of baked milk, some amount is still evaporated, 120g sour cream 15%. I kept trying to ferment with yogurt, but smart people advised me against .. We have wonderful yogurt, but I don't want to risk something, suddenly something goes wrong. Sorry for milk, sorry for electricity and sorry for kefir and sorry for myself .. I won't drink ryazhenka.

literally 10 minutes ago, the first piece was eaten ..

Yes, and the rest went away with tea .. imperceptibly like that

and the rest went away with tea .. imperceptibly like that

Urgently repeat the encore ..

[Galina]

Galina, for 2 apples? your beloved or what?
so ... about sour cream .. so do you have a short-lived sour cream? that is, with a short shelf life
I haven't found one
that's about kefir, electricity and myself, I understand that well! Yogurt from sourdough didn't work out twice .. well, where is it ?!

for 2 apples? your beloved or what?

Yeah ..

so ... about sour cream .. so do you have a short-lived sour cream? that is, with a short shelf life

Bought yesterday, the deadline is February 29. Well, not to say that the shelf life is short. But everything ferments perfectly. But I zhakvashivayut warm milk .40 deg and wrap and put in a warm place. then I will mix after 5 hours and still worth it. In general, somewhere in 12 hours it is ready and in the refrigerator.

implementation date February 29

well, you must! and it turns out ?!
I once tried to make sour cream myself and fermented the same. Nothing came of it! and what milk? from tetrapacks or perishable?

well, you must! and it turns out ?!

Vic, why am I going to lie to you?

Nothing came of it! and what milk? from tetrapacks or perishable?

Natural milk, at the moment BIO, yesterday it was brought to the store, put it on the shelves with me, the expiration date is February 22. Yes, we all have such fast-playing milk, with such expiration dates. Last time I bought milk from our dairy, local, this product is considered very good here. Everything was leavened perfectly. I'll see what happens with the organic milk. And bio, because I didn't want to buy anything else, it's in glass bottles, as far as I know about milk now, this milk is very good. How to say, farm.

[Galina]

Galina, no no, Gal, no one thinks about lies, I just want to figure it out.
Walking around the forum is a recipe for sour cream, where you need to use sour cream for sourdough and cream for the base with a short period of time.
Many made it and were very happy
I didn’t succeed and the knowledgeable said that my sour cream was wrong
Probably all the same, different products, albeit one Europe ..
And I have not seen milk here with such a shelf life - either several days, which is in the refrigerator, or several months

[Mirabel]

Mirabel, Vic, that's what happened ..
🔗

And I have chbloki with streusel, my daughter and I love them, so the photo only shows the last portion

Slow rolls ?? And the recipe?)

Slow rolls ??

Apples .. probably ..

[Galina]

Galina, the density of the resulting fermented baked milk is not quite visible, but what was fermented normally is a fact!

the density of the resulting fermented baked milk is not quite visible

Vic, not liquid, the photo just showed them warm. I put it in the refrigerator, it will be denser. Normal consistency, like yogurt is not fat, not 9% .., but 3.5% or like homemade yogurt, well, that's probably right to say. Naturally, this is not the fermented baked milk that I buy being at my mother's house. This is understandable, but what I get is completely fine with me.

Girls! I have a question about the broths that our pots cook well.
somehow it turns sour very quickly, but I really don't have time to cool and pour it. Doesn't this happen with you? and how can you deal with it?
and do you somehow cook broths for future use for freezing? I heard that they make very saturated and then dilute a piece of broth in a given amount of water and here's the broth. Or is it better to cook and freeze normal?
This is in order to cook some porridge-risotto and there was always broth at hand

which I buy being at my mother's house.

about that, our fermented baked milk, I really do not remember, if home suits, then great!
and I somehow bought ryazhenka in a Russian store. Oooooy ... that's all there is to say

somehow it turns sour very quickly, but I really don't have time to cool it down and pour it over.

Vic, is it just sour-sour, or is it just sour taste?
I don’t make broths, but what remains in the bowl from the breast is not enough at all, but there is, it tastes slightly sour. I pour it all out anyway, 100ml. Made chicken with homemade chicken broth, everything is fine. Maybe it's just that it turns out to be very concentrated sick well, or simply because all these breasts are crammed with all kinds of pharmacology, and since the cooking process is long, then all the bastards are drawn from the meat in this way. But this is my opinion, for some reason it seems to me so ..

just sour taste?

yeah, something like that

these breasts

I don’t make broths from my breasts, probably it doesn’t matter ... more than that, if I pour it somewhere and heat it up and add salt in the process, the foam rises, as if I added something detergent there ... brrr ...

and I somehow bought ryazhenka in a Russian store. Oooooy ... that's all there is to say

I don't have such shops nearby, and I would have, I would not buy. They don't bring all the ranvo here, which is what I'm used to at home, in my homeland. If I find myself in a Russian store, I buy something there very selectively. These are, as a rule, either Moscow sweets, Bird's milk in particular, the husband loves them, or Baltic marshmallows, in chocolate. The taste is straight from childhood-childhood. He is very similar to that chocolate marshmallow in boxes, Moscow. And I don't buy anything else in Russian stores. The husband will not eat all early. Well, I'll take a can of caviar for the child, if any. There have never been any punctures with caviar.

from the meat all the barks are drawn in this way of cooking. But

listen! you are probably right

yeah, something like that

Vic, well, for me, the entire pharmaceutical industry in the world is coming out of meat.
can anyone else have any opinion on this issue.

I buy something there very selectively.

yes me too! cereals, caviar, herring and cognac last time they had good.

if I pour

Or maybe this is because the broth does not initially boil, or in the process it still comes to a boil.
I had something like that, too, I thought that it did not boil, that's the taste

the world's pharmaceutical industry is out of meat.

really, it is better not to know and not think about it. My son is now working and studying in biotechnology and
was in practice in a laboratory for the production of preservatives ... bliiinn. ... what he says, what they joke and add for the preservation of food .. daragai's mother .. horrible!

it still comes to a boil.

yes, I still try to bring it to a light boil. Like, if you immediately cool it down and try it, it seems like it's delicious and aromatic. While going here and there and cooking a little later, it seems that it has begun to turn sour
not like cooking in a saucepan. but it's so convenient in slow motion!

not like cooking in a saucepan.

The volume of water is greater, everything dissolves and there is no aftertaste, but here everything is concentrated ..

More water volume

you know, I kind of cook for the same amount .. well, give or take

you know, I kind of cook for the same amount .. well, give or take

Well, that means from a slow and long warming up all the same .. I do maso on HAY, but it's still 96 degrees, and for a long time .. Well, everything is stretching, but how else to explain such a phenomenon? Only by pharmacology ..

everything and stretches

Duc, if all this is drawn out, then the broth is pure Poison ...
I really always have meat (I always cook from chicken breasts, with bone) on the stove, I bring it to a boil, drain the water, rinse it, and only then either slowly or in a cartoon, and the broth is already being cooked.

[Ksyusha]

Ksyusha, and still the broth is sour?
And I cook mostly from the thigh or shoulder of a turkey and maybe a kuroostova there ...
Next time I will try the broth in a saucepan, if there is no sourness, I will return to the classics

[Mirabel]

Mirabel,
Vika, can't the butcher be the reason? Once we bought a SADIA turkey and ruined the whole Christmas dinner, it was impossible to eat. They soaked it in some kind of salted marinade and kiso, and then sold it as fresh frozen.
Maybe the meat is treated with vinegar, or something else, so as not to spoil?