Polissya carp from Arkina's grandmother (multicooker Redmond RMC M4502)

Mom can't eat with bones ...

Gal, I did it slowly - the bones are chewed, even the ridge.

I have a big goose. More precisely, mammoth day. I only use it for Christmas when I bake the gusamont. So what I think. Can, in the cartoon it turns out better due to the fact that it retains moisture? That is, they ate carps to wrap in a falga, convince themselves that this is a goose and put, sobsno, in a gosyatnitsa. In the oven, the temperature can be varied and the location of the casserole. Then at least all night long they can yearn and languish there. And in the morning - soup! Crucian carp with dissolved bones.

I did it slowly - the bones are chewed, even the ridge

Anya, in a slow cooker 3 hours baking + 6 hours heating turned out great! The bones are soft, as if they are not. And Masha wrote that in the oven there is a different taste, better, but the bones will be felt. This is no longer suitable for us.

Gal, I did it slowly - the bones are chewed, even the ridge.

How long and in what mode? Liked?

I was slowly doing

How long and in what mode? Liked?

I also did it slowly, not carp, but pike perch, on high mode for 4 hours, I liked it very much, yummy! The bottom oiled the drain a little. oil.

Girls, please tell me. Can you cook this in MV Brand 6060? She does not have a baking mode, there is - soup / stewing.

The bottom oiled the drain a little. oil.

Without foil?

How long and in what mode? Liked?

I did it for a long time, so I don't remember about the regime. There was simply salted and peppered salmon. Without water and oil, for the whole night. I liked it very much. All hands do not reach the river fish.

Without foil?

Yes, I did it without foil. The tails are a little dry, but I had a pike perch, and the fatty fish should be even tastier.

[sweetka]

sweetka, in a goose bowl in foil it will be good, if it extinguishes a goose, then it is easy to carp, you just need to cover it in foil and cover it with a lid. Like a goose, although my mother-in-law stews some fish trifle in a ladka for a long time in s / juice with pepper and lavrushka, it turns out delicious as canned food.
And my water still came out of the foil, we can wrap it up freely. ISHSho it was so much more than a glass - where did he drag her from - probably from the river.

Yeah, I also had juice, but not much, there were small crucians. With a goose, I think it will be good if some kind of crucian carp is caught. :-)

And what is interesting, in the cartoon the bones soften more than in the oven, how!

if done in the oven for more than 3 hours and left to cool in a closed oven, they also soften well. And you don't need foil in the oven, just fill the whole baking sheet with carps. When baking in the oven, it is necessary to gradually reduce the temperature from hot to 100-120, - to simulate the slow cooling of the oven.

Can I mnu have large carps ??? But, you know, Natakh, I do everything as you taught, but the catch is that they, these carps, do not have time to cool down, disappear as they never did ... There are bones and a piece of paper, there is a baking sheet, but carps, no ... Strange .. Maybe someone is eating?

Anything can be ... to catch the scoundrel

Natakh, he even made his way to the dacha with us, an infection, it’s time to set a trap ... It's a pity, but we must ..

Help adapt the recipe for DD2 staff, it has no baked goods but has a languor + with a large temperature range.How many degrees at least approximately do you have on baking and heating? And if, in the oven and without a foil, a small fish dries up completely in three hours, or it just seems to me so

Lana, small fish can turn into crackers in the oven, which, however, can be delicious.
Small - what is it for you?
As for the adaptation to Stebe, first set 130-150, then reduce to 80. If programmed, then make a smooth transition of temperatures from high to low, which will simulate the natural slow cooling of the oven.

I have a fish the size of a palm or a little more, so I want to pile it in a cartoon. Thanks for the temperature hint and an interesting recipe, I will do it today

Oh, and how am I past such a recipe all ...
Only recently I remembered when my mother worked in the boiler room at the cannery the most delicacy was carp baked in foil and eggs, baked on such a huge oven cover and she always cooked on the night shift ... mmmm carp something unimaginable in taste and these brown baked eggs. ..
Thank you very much for the recipe and for stirring up childhood memories
I will cook from buffalo, from fishing from the Volga we usually bring it, already gutted, without heads, cleaned of scales and with a tail cut off along the anal fin: this part has the greatest number of bones, I have the floor of this fish's freezer chest, it is not as fat as carp, but not skinny either ..
I will certainly report

Crazy a recipe! And you were silent !!!! Be sure to bookmark! Explain the current specifically 3-4 hours How much baking? 3 or 4?
and how to cook properly, to cook in Minsk and bring our grandmother a karpofanatka to Molodechno?

Soooo, write it down
If you bake on a baking sheet, you will start with a high t, and every hour you will lower it to reach 100 "in 3 hours. Then you need to look: if the carps are small, they will be ready and can be turned off and left to cool in the oven. If the carps are large , then bake for 4 hours, then cool inside.
Well, everything is written about the cartoon in the recipe.
But if you are lucky for a carpaholic, bake in the oven, otherwise you won't stick a lot in the cartoon

If you bake on a baking sheet, you will start with a high t, and every hour you will lower it to reach 100 "in 3 hours.

niii. I'll be in the cartoon. thank you!

[pastries]

Irishka, then bet on pastries even for the whole night, so that the bones are well steamed. Do not be scared! Do not dry out in foil, most importantly, pack tightly. What am I telling those ?! You yourself will teach who you want to pack
Shove, how many will come in, in short, put the puzzle together

You yourself will teach who you want to pack

not wrong. you need to grill: you will pack whoever you want!

Nata is just unrealistically delicious! Cooking cupid. Yesterday I went to the Mosquitoes as a specialist for him. I was afraid for dill - I don’t ... but I trusted you and sprinkled it well. The taste is excellent! The color is gold! A little garlic in an onion, so that there is a note of current. And the salt is pretty good. You just can't tell what the taste is! Thanks dear for the recipe!
Yes .. so as not to forget myself. I cooked on the Baking Mode in Orsyusha under pressure for 3 3 hours. Then another 2 hours on Tire. And the night was just in the cartoon - did not open. Full delight in the morning!

I know what you mean! I myself adore these thingsPflavored fish so fragrant and almost apricot in color, mmmm
I need to tell my grandmother that her baked carps went to the people - she will be happy

I know what you mean! I myself adore these thingsPflavored fish so fragrant and almost apricot in color, mmmm
I need to tell my grandmother that her baked carps went to the people - she will be happy

be sure to tell and send thanks!

Of course, Irishka, thank you!

Here, namesake, thank you. My carp was eaten voluntarily, even by those who speak to any fish - beeeeeeee. Thanks for the recipe!

To your health! I am very glad that more and more people appreciate this way of languishing fish

Natasha, my daughter asked to buy a carp! Itself! Thank you friend!

Natasha, my daughter asked to buy a carp! Itself! Thank you friend!

Natasha, any fish cooks great! Pollock, navaga (current smell of iodine), crucian carp, perch ... Tasty, extraordinary.In a pressure cooker for fish more "slender" than carp - 2 hours Baking + 1 (2) hours Simmer. SUPER!!!!! I've already exhausted all the foil! Arch, with cha foil!

and return my liter cans!

[Irina]

Irina, and you put it in a pressure cooker right in the foil and that's it? I just think my cartoon Panasik won't even turn on the extinguishing mode, he needs some water there ...
I’m thinking, what if I put it in a slow cooker?

And you put it in a pressure cooker right in the foil and that's it?

straight in the foil. I do not pour or smear anything.

I don't have such a fancy pressure cooker)
multicooker Panas and Filipok and slow

I don't have such a fancy pressure cooker)
multicooker Panas and Filipok and slow

Katyusha, I don’t know your models. Maybe Arka will say

I’m thinking, what if I put it in a slow cooker?

Katya, read my review on the previous page. I was making pike perch then. And then she made both carp and tench. A wonderful recipe and a minimum of cooking effort!

[Svetlana62]

Svetlana62, thanks, I read it, but I forgot
I have brought buffalo carcasses from the Volga, they are not as fat as carp, for which he is not very good for me, so I think they will be just right)

Oh virgins, sorry, I haven't run in for a long time ...
Yes, I see you figured it out yourself
Thanks for the tips!
If the cartoon contains baked goods, then start on it for a couple of hours (depending on the fish and its bone structure), and then, if there is no languor, use the heating.

I made my buffaloes in slow motion, 1 hour on the high and 4 on the medium, and for another 2 hours it was off.
wrapping one layer, onion, dill according to the recipe)
caramel color, excellent taste)
Thank you

To your health, Katerina!

[Arka]

Arka, Nata, thank you so much for the awesome recipe !!!

The guests liked the carp very much !!! The recipe went to the masses ... I did everything three times in the oven: 1 hour - 165 degrees, the second hour 135 degrees and 3 hours at 100 degrees ... a total of 5 hours. The weight of each fish was 1.3 - 1.5 kg. The fish is just a gourmand and a complete dump of the head !!! The main thing is that it is not at all confusing .... The last time I did it with the heads (just do not forget to remove the gills), because I really like to disassemble them for "spare parts".

Nata, give your grandmother a deep bow and THANKS for the recipe !!!

P.S. My husband and I liked the cold fish even more than in the heat of the heat ... VOT !!!

[Nata]

Nata, accept and thank you from our family. It turned out very tasty.
I did it in MV Shteba, there was not enough time for the bones to fall apart. I'll sweat a little longer next time.

Miracle recipe !!! And if on a multi-cooker, then it is better to set at what temperature and how much? Thank you!

Miracle recipe !!! And if on a multi-cooker, then it is better to set at what temperature and how much? Thank you!

while Natulya is busy, I will answer for her. It is better to take the temperature to the highest type of Baking for 3 hours. Then another 2 hours at a temperature of about 90 degrees. And the night is not just opening in the cartoon.

[Tumanchik]

Tumanchik, Thank you so much!

will the bones blend?

[Nata]

Shade!

Added Sunday 05 Jun 2016 00:55

while Natulya is busy, I will answer for her.

Irishka, thanks for the support in the topic!

we are sick
Oh, those bacilli ...

Added Sunday 05 Jun 2016 00:57

Nata, accept and thank you from our family.

To your health! Sooooo nice!

Nata, give your grandmother a deep bow and THANKS for the recipe !!!

I will definitely tell my grandmother

[Arka]

Arka, Nata, thanks for the recipe. I did it in the oven at an average level of 1 hour-180 g., 1 hour-160, 1.5 hours-150 (this is the lowest temperature in the oven) and left it to cool completely. Carp 900gr. The bottom of the fish was baked onto the foil. Do you also or not? Maybe you had to do it at the top level?
The large bones did not dissolve, but they became soft.
Another question: do bones soften at high temperatures, or at low, but long-term?

[Svetlana]

at low, but long?

Added on Friday 22 Jul 2016 10:04 pm

The bottom of the fish was baked onto the foil.

Svetlana, this is most likely a "feature" of your oven.