gawala
Quote: Irinap
But the potatoes are not tasty, you see
Even from salad potatoes, in the sense of a salad, mashed potatoes in a slow sauce are delicious.
Quote: brendabaker
Well, everything, I went to peel potatoes,
She went too ..
Olga 61
Quote: gawala

So we don't make stocks .. There is no place to store anyway.
Not ... well, you give, there is nowhere to store. And who showed the cellars or bomb shelters? There you can unload more than one ton of potatoes and not only potatoes.
gawala
Quote: Olga 61
well you give, nowhere to store. And who showed the cellars or the bomb shelters? There you can unload more than one ton of potatoes and not only potatoes.
Well, Duc, I wrote that before you put at least one apple for storage you need to drain the water, beat off all the old plaster, plaster, concrete the floor .. If you put everything down like that, then it will cost about 50 thousand euros ... ... How many potatoes will I buy for 50 thousand? This is it ..
Olga 61
For potatoes, we also do not store potatoes and do not grow them. We buy 5-10 kg each, ate it ... bought a new one. Eh, those days have passed .... as I remember. In the winter, the cellar was stocked up, they could not open the door completely ... Why, for what? More than half were distributed
gawala
Quote: Olga 61
We buy 5-10 kg
We are good for the winter if we eat 10kg ..
brendabaker
[Let's crack it while the saucepan is cooking ?!

My 205 cooked for 3.5 hours. But it turned out so tenderly, everything was kneaded with a wooden pestle without a single lump
gawala
I poured boiling water today and everything was cooked in an hour and a half.
brendabaker
gawala,
And it turned out so soft, like with cold water?
I liked that such a juicy potato came out, I added very little milk, and crushed into a smooth and tender mashed potatoes without any effort
gawala
Quote: brendabaker
And it turned out so soft, like with cold water?
Today is a potato for mashed potatoes. But in general, I always prefer to pour hot water over potatoes. It cooks faster. The potatoes are very tender, 50/50 broth milk + butter. But I lightly knead with a crush, add liquid and go through with a mixer .. The potatoes are even more tender.
Smile
Quote: Olga 61
Why? What for? More than half were distributed
Now we are surprised, but then, we did not even think about it ... everything seemed right ...
Bast1nda
I need urgent advice.
I bought the shank immediately in spices, in a baking bag. And now I am suffering, put in a bag in a MV or take it out and just in a bowl. Third option. Pour water and shank into it in a bag. Help me please.
Svetta
Natalia, we also have a lot of similar semi-finished products, they are completely ready for processing. They must be put directly into the oven in a bag, after removing the label. Do not open the package! It can withstand 200 degrees in the oven, and even less in the multi. Then, after cooking, cut the bag and remove the meat.
Isn't there a cooking instruction on the package itself ??
OlgaGera
Girls, lovely! We urgently need a recipe for goulash from gawala... Searching for everyone rustled. I press the link, and there is about milk. Tortured
Help!




Here's the one that's authentic. How her mother-in-law cooks. Iskamshi got confused
OlgaGera
Quote: Gladis
This one?
No .. Galya did not draw up a recipe, she just told how she cooks.
Lost now ...
Irinap
OlgaGera, Lelka, I have a scan, 1948 answer in this thread




Found, November 28, and the answer is 1943
OlgaGera
From OH !!!!!! Found aaaaaaa
Goulash. As we cooked until now, so do we
M @ rtochka
Quote: Irinap

OlgaGera, Lelka, I have a scan, 1948 answer in this thread




Found, November 28, and the answer is 1943
So I have a scan so as not to look
And where is Galina herself? ... I haven't heard her for a long time
Tancha
Quote: M @ rtochka
where is Galina herself? ... I haven't heard her for a long time
Galina was stuck with her mother in the Moscow region.
OlgaGera
Quote: Irinap
I have a scan
Quote: M @ rtochka
Here I have a scan
And min now has a printed leaf. Vot))))
OlgaGera
Galin goulash is a very convenient dish. One of those that I can eat on the second day. I usually cook for one day to eat right away. Here comes a smell in my dish for tomorrow, which I cannot overcome, and cannot eat. And Galin goulash, with great pleasure, was diminished on the second day, with mashed potatoes. Yesterday was with buckwheat)))
OlgaGera
Everything is lost or maybe not ...
I forgot about the brisket, which is pickled for boiled pork. The crow ... I missed Voshchem's question
Can you bake it slowly in foil? Who did it?
I do not want to drive the oven because of a pound of meat. Save dear ones!
marina-mm
Lelka, why in foil? Slowly baked meat perfectly by itself, without packaging and without water.
I regularly cook chunks of meat, everyone is happy.
OlgaGera
Quote: marina-mm

Lelka, why in foil? Slowly baked meat perfectly by itself, without packaging and without water.
I regularly cook chunks of meat, everyone is happy.
I don't want to sniff the night. And the pieces are small. That's all I think. Just bake, don't ... don't want to. I want to wrap up. And what to do next, I don't know ...
M @ rtochka
Lelka, need to try
Beets are baked in foil!
marina-mm
Lelka, well, what about the meat? Ready?
OlgaGera
Quote: marina-mm
Ready?
nope. did not do. I bought a dark beer. Maybe tomorrow I'll put a type of ham to cook. No, so I'll throw it away
marina-mm
Why throw this product away?
We have to cook.
M @ rtochka
I decided to show baked milk
Let's crack it while the saucepan is cooking ?!
this is after 12 hours at low, 2 liters of milk.
And took a picture after the drain:
Let's crack it while the saucepan is cooking ?!
The walls and bottom are clean, nothing welded.
And yesterday I made Chuchelkina perlushka !!
Let's crack it while the saucepan is cooking ?!
Delicious! Before that I cooked in a cartoon. As for the difference in taste, I will not say, it was with mushrooms that was the first time yesterday. And I really liked it





But with whole oats, it's still an ambush. Cooked for a long time, in the end it was delicious. But she often interfered, changed modes. I want more predictability ...
marina-mm
Daria, and how did you cook perlushka? Time and mode?
M @ rtochka
3 o'clock on high, switched to hour on low. She was perfect!
And in the photo, after another 4 hours on heating, a little bit of the grains have fermented, spread out. They became completely creamy.
The pearl barley was pre-soaked for almost a day, exactly 15 hours. I took 2.5-3 water for 2 volumes of cereal. And it is necessary to stir several times during the cooking process, get the cereal from the corners of the pan.
Prescription onions, carrots and mushrooms
marina-mm
Daria, Thank you! We must try to cook.
torbochka
Girls and boys, hello everyone!
I decided to write here about my little know-how (at least until I met in the topics about the slow one)!
I remember that one of the members of the forum complained that the lid of the nimble slows bounces when boiling, and someone has a gap between the lid and the side of the saucepan, and all these problems were solved with the help of a foil flagellum. I, on your advice, did so too! But I quickly got tired of twisting these same flagella and I thought about how to do without them)
In short, we take a silicone tube (sold in a shop called Hose) with an internal diameter of 6 mm (it is sold exactly by the internal diameter). Carefully cut ALONG to the desired length (corresponding to the diameter of the lid) and, as it were, stick around the rim of the lid. Voila, the lid sits tightly, does not crawl anywhere, no gaps, in general, beauty!
I don't know if she explained it clearly, tomorrow I can take a picture in the daylight)
I apologize if someone else came up with this before me
Just in case, I copied it to the topic "Slow cookers: model selection, features, reviews"

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers