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How to grind cinnamon in sticks?

Help me find a recipe for chicken breast skewers with bacon

How to get rid of the peculiar smell of lamb meat?

How to get the seeds out of cherries?

After boiling, the egg shell changes color

Where to put extra cheese in the fridge?

What herbs to put in soup for flavor?

How to keep the omelet fluffy?

What to do with duck eggs?

How to store corn cobs?

How to cook beef?

Where to apply yeast-free dough?

How long do yolks last in the refrigerator?

Where to apply egg whites?

Do I need to drain the first water from broths when cooking for children?

Can you make vinegar from grape juice?

Can you make blanks from berries and fruits using agar agar?

How to store watermelons at home?

When baking potatoes with meat in the oven, the potatoes remain raw

[May @]

Girls, but no one knows how to make a baking powder at home? And then there is very little of it in bags, but it costs a lot, you won't buy ...

May @, here by this formula you can make the baking powder yourself (baking powder):

5 g soda +3 g citric acid + 12 g flour = 20 g.
This is for 500 grams of flour (or the required amount according to the recipe).

Well, if there are no scales, then 1 teaspoon is:

8 grams of citric acid;
10 grams of wheat flour;
12 grams of baking soda

If the dough does not include acidic products (kefir, sour cream, etc.), then it is undesirable to replace the baking powder with soda.

Once my husband and I sailed on a ferry to Denmark, and there they served such delicious things for breakfast: mashed potatoes on a flat cake from the palm of your hand and all this was baked. For the second year I am suffering, I cannot understand the cake, everything is not working out right. It looks very much like an ordinary pancake. Maybe someone knows what this dish is? Horror as you liked, but it can't be reproduced

girls save .. ordered a cake somewhere for 3 kg guy 25 years old. loves football. said the cake in the form of a football cup ... all the same mastic or cream .. can tell me some ideas .. maybe there are such cakes

Or maybe there is some preference for some team. make her emblem. My eldest son ordered a Chelsea emblem to a friend, according to the principle of application, thanks to Irishka, she told me how to do it. And I don't even know the cup, maybe also a cake and a cup with an application,

that's exactly what the application does not want. want a cake in the form of a cup .. and an inscription like you are my winner. it's a girl to a guy ...

girls save .. ordered a cake somewhere for 3 kg guy 25 years old. loves football. said the cake in the form of a football cup ... all the same mastic or cream .. can tell me some ideas .. maybe there are such cakes

hee hee !! Girls, did you accidentally make a mistake with the topic? This is not a confectionery topic, but a general one. Here they can give advice, but not so quickly and not so much !!

and where should I write?

Girls, help attach 3 liters of syrup (1.3 kg of sugar) left over from the preparation of dry cherry jam. It's very sweet to drink, well, I can't think of anything. After the tense days of harvesting cherries, the imagination ran out.

I don't know where to write, but I need help ...

For technical reasons, I got about 3kg of Dutch cheese in pieces (200g each). In its raw form, I'm afraid we won't have time to eat it .... My pizza is already fed up, I add it to the eggs.

Looking for cheese recipes!

[ukka]

ukkathat you are not able to eat sodium on a grater, put it in container-bags and freeze. Cheese goes well with vegetables and herbs, you can bagels with cheese. Bake the potatoes in the oven, sprinkle with grated cheese 10 minutes before tender.
With what pleasure I would now be poisoned with an egg with mayonnaise and cheese

[ukka]

I don't know where to write, but I need help ...
Looking for cheese recipes!

ukka, recently in a cafe I tried crunches with Dutch cheese. Chicken fillet with this cheese, and even in a creamy sauce - turned out to be a very decent option. The cheese gave a smoky flavor to the dish

Looking for cheese recipes!

Thank you all for your advice !!!
I also rummaged on the Internet and found a recipe for cheese sauce

50 g plums. butter, 1 tbsp. a spoonful of flour, 0.5 l of milk, salt, 100 g of grated cheese.
Saute flour in fat, dilute with milk, add salt and grated cheese, boil.

It turns out a pleasant sauce like "Amber" cheese. The consistency can be adjusted by the amount of milk.

I have the oil left from canned food, from four cans of sprat and cod liver. I used to throw it away, but now I wanted to attach it somewhere
What do you advise ?

[Alim]

Alim, I'm sorry, but I can't help but remember this

HELP!!!! I was eaten by a moth! Girls, what should I do ?? all over my kitchen, and now such a large moth is flying all over my apartment !!! Moreover, I dismantled all the shelves with cereals and groceries, found a huge nest in walnuts, threw everything out, cleaned it out !! but that was already a week ago !! Where else can she fly from?

Where else can she fly from?

Check everything! It can live in dried fruit, dried grass, and anywhere.

There is nothing, no herbs, no dried fruits !!! I threw everything out and washed the containers in the dishwasher !!! Several years ago I dried a rosehip, and there were so many of them in this rosehip !!!! Noah threw it out and everything1 and here is horror! I don't know where else to look !! and I wonder, do they eat fur coats ??

Look at the ceilings (in the corners) for cocoons. You won't notice them right away - they are covered with thin white fibers. From a distance and you won't immediately see

[Gin]

HELP!!!! I was eaten by a moth! Girls, what should I do ??

The fact that I threw everything away is good and it will still not be superfluous to hang a few sticky tapes for 2-3 weeks (like for flies, there are some special ones for moths, they are impregnated with something attractive), and so as not to interfere with stretching them horizontally under the ceiling ... Stick with the whole company

And the fur coats, yes, they eat ... (insatiable scoundrels)

Gin , it seems, but you want ...

[HERE]

In discussing the consequences of freezing vacuum-packed fish, please follow HERE

How to prepare sea bass fillet pressed into square briquettes?

Stew with potatoes or roll in egg-crumbs and fire. You can still cook the soup

There is nothing, no herbs, no dried fruits !!! I threw everything out and washed the containers in the dishwasher !!! Several years ago I dried a rosehip, and there were so many of them in this rosehip !!!! Noah threw it out and everything1 and here is horror! I don't know where else to look !! and I wonder, do they eat fur coats ??

no, these fur coats do not favor, ini for grub more

[Muscovite]

Muscovite, this infection lives in spices, reconsider everything. I even once found it in hot red pepper ...

And in chocolate, sweets too !!! I remember buying prunes in factory chocolate, in packaging. So they started up in it with an enviable frequency.

When I was little, gray bread was sold in bakeries in Leningrad.
It was round with a gray-yellow crust, and a light gray crumb.
Then he disappeared altogether. I don’t remember the name, it was a long time ago.
But I really want to remember a long forgotten and very much liked taste.

And the bread was called "Pecked" and it was made from peeled flour. Look, maybe you will find the composition of flour.

Virgin, I remembered one bastard (moth) a month ago, so I have another bastard (bugs) appeared in rye flour.
I have her coffers, a forty-liter stainless tub, tied with a cloth on top and covered with a lid. I climbed onto the bread to pick up, into a saucepan, and there are three such fatty, starchy ones, the bastards lie, I suppose they have been overeating ... It seems that I looked from above, I didn't find it anymore, but the bucket is healthy. There and 5 heads of garlic on top are laid out. And all the same, the dogs locked themselves.
... What to do? I thought about sowing, but the flour is rye, all the bran remains in the sieve.How to be? Maybe it’s too early to panic, we can do that, there was a test landing, but I didn’t want them to eat the whole forty ... Maybe there is some "suffocating" remedy for them?

... What to do? I thought about sowing, but the flour is rye, all the bran remains in the sieve. How to be? Maybe it’s too early to panic, we can do that, there was a test landing, but I didn’t want them to eat the whole forty ... Maybe there is some "suffocating" remedy for them?

Inusya! The flour must be dried in a thin layer, revised, removed everything, and put all over with garlic, and not just on top.

Wow ... myself, I'll go broke on garlic ...
In the same place it is ... a 40-liter bucket (to which the greed leads). And I wonder if it can be disassembled with heads or must it be disassembled into teeth? Or is it all the same ...

Wow ... myself, I'll go broke on garlic ...
In the same place it is ... a 40-liter bucket (to which the greed leads). And I wonder if it can be disassembled with heads or be sure to disassemble it? Or is it all the same ...

the main thing is that there is no husk, not peeled cloves can be

Girls! And if the recipe says "pork fat" - is it lard or something else? And can this "something else" be replaced with lard? And one more question from the same opera: how to cook lard at home and from what?

Girls! And if the recipe says "pork fat" - is it lard or something else, and can "something else" be replaced with lard? And one more question from the same opera: how to cook lard at home and from what?

I myself have not cooked, but I know the theory - they buy internal fat from a pig at the bazaar, put it in a cauldron and heat it on low heat. Now more advanced smaltsoznavtsy will catch up, I'm sure. There they also sometimes add salt to it ... like ... I know that they lay the dough with lard and it comes out delicious. Better than margarine.

[IRR]

IRR, I need it for the test. And I am in lard, like it is lard during the period of active life in oranges.

[Manyash,]

Manyash, I make ghee from unsalted pork fat. I cut into cubes, fry in a pan, but so that it does not burn - over low heat. I turn the pieces over and simmer under the lid to make cracklings.
Then I remove them with a slotted spoon, drain the fat. I make a new run, etc. The fat should not burn ...
This is the fat for cooking dishes on it. And there is also lard with additives - I have not done this anymore.

And I am in lard, like it is lard during the period of active life in oranges.

lard it is called. After the war, grandmother and daddy told me - it was a delicacy - they bought it at the bazaar, heated it, poured it into jars, it was transparent, then it froze, spread on black bread, sprinkled with salt and better than a cake.

I myself have not cooked, but I know the theory - they buy internal fat from a pig at the bazaar, put it in a cauldron and heat it on low heat. Now more advanced smaltsoznavtsy will catch up, I'm sure. There they also sometimes add salt to it ... like ... I know that they lay the dough with lard and it comes out delicious. Better than margarine.

Damn, I wrote a message and got distracted and it didn't survive. You wrote everything correctly. You just need to buy internal pork fat (the market knows what it is). Then, on the slowest heat, they heat it in a cauldron, adding some salt for storage. It is melted until transparent, then they let it cool down a bit and filter it through a sieve (my grandmother did it through cheesecloth) and pour it into jars and store it in the refrigerator (if there is no cellar). And if done for a medicine, then it is better not to salt! The dough is really cool with it, better than any margarine. And fried potatoes, and .... All the drooling is already running !!!!

Girls!
So let's go to the market. If I succeed in something sensible - I have bread.

Girls!
So let's go to the market. If I succeed in something sensible - I have bread.

And I thought they would treat us with lard! =))) Good luck! Just look that the bacon was fresh, without foreign odors.

[Hope]

Hope, so there will be bread with him!

Well, I'm probably the most specialist in lard here.
How many lard I cut in the past - my parents kept the pigs, a couple of times a year they had a kirdyk, in those years lard was almost not sold on the market, so they drowned it on lard. The main thing in this business is not to overcook or undercook, the cracklings should be slightly ruddy. You can drown any fat, not only internal (interior)
I bake Moldavian twists on lard, the puff turns out to be awesome
Oh, I look ... it's very tasty to make rolls of bread dough and cracklings with fried onions

Girls, thank you all for your advice and moral support!
I don’t know how much I did it right, but something worked out. The smell during this process was ... (in a good way). The result of the labors was poured into a jar and put into the refrigerator.

Girls, thank you all for your advice and moral support!
I don’t know how I did it right, but something worked out. The smell during this process was ... (in a good way). The result of the labors was poured into a jar and put into the refrigerator.

And the people should present the result! And where are we asking mulberries a photo of a jar? How they did it in the end, etc. There are questions, no answers! We're recording!

And the people should present the result! And where are we asking mulberries a photo of a jar?

Here is the jar!

Already the second, because I have the first whistled taken away. The mother-in-law came and said that she needed it too.
I did as you said: I cut the internal fat into small pieces, put it in a frying pan and heated the cracklings until golden brown on low heat.

From 600 grams of fat, about 400 ml of lard was obtained.

Masha, these squarochki are delicious - you just want to dip potatoes there

Indeed, I hope the cracklings were used for their intended purpose. In dumplings, potatoes, pies? And judging by the jar, everything worked out.