Hominy in a bread maker

Hairpin, I also sit there and think - if I cook it, my husband will not drive me out of the house?

Does your husband like to fish?

[aynat]

aynat, do you care about form or content?

And then, and then! Although the content is virtually impossible to try ...

[Hairpin]

Hairpin, no! What's the connection?

Yes, very simple! When I did my tough one, well ... in short, not really. And I took the rest to Seliger in a bag. Well, I didn't know what to do with her. And on the third day my daughter and her husband wake me up and ask if I can do the same for them without HP and a lot?
They fed fish on it !!!

Damn, I don't even have fish ...

Thank you very much, you just saved me, in Western Ukraine this very popular dish is called in Hutsul "Banosh", which we love very much and which I cooked for 2 hours standing over the pan and stirring. And after using your method, I just rest.
Everything turns out great, I put it in deep clay bowls, sprinkle with fried bacon on top (we call it cracklings) and sprinkle it with grated cheese. Next time I will definitely post a photo.
Corn grits (not flour) 1 cup
Sour cream 3 cups
Salt 1 tsp
Sugar 1 tbsp
Jam mode 1 hour: after 30 minutes

[GalinkaMalinka]

GalinkaMalinka , so you cook it on sour cream? Sour cream, then go your own home?

Banosh .... oooh oooh ...
eh, it would be generally great if someone from Western Ukraine shared authentic recipes. because the cuisine of this region is so delicious!

I cook RybkA at the store "Clouded 20% of fat content", it will be tastier at home, of course, but alas ... I don't buy in the markets ... I don't trust them.

sweetka if you are interested in something, maybe I can answer ... I do not promise that it is professional, but I can do it myself.

[GalinkaMalinka]

GalinkaMalinka, and banosh should be cooked only with sour cream? Or can you dilute sour cream with water, and add butter?

To be honest, I have never eaten an authentic banosh. And I read a lot of his recipes.

And one more thing: is it eaten only fresh, or can it be warmed up too?

Both my grandmother and my mother always cooked with sour cream. I think it is advisable to cook with sour cream, taste the taste, and only then experiment for yourself (dilute, add). You can also eat it hot, but we don't really like it, it becomes tight, we love it when it is thick, soft porridge.

[GalinkaMalinka]

GalinkaMalinka, three glasses of sour cream - how many grams is approximately? Glasses are different, there are 250 gram and 200 gram glasses, and even thin 180 gram glasses.

I do it according to the rule for all cereals 1 to two. 1 part cereal 2 parts liquid, but since the sour cream is thick, I give 3 parts. our family is small, so I make a glass from multi.

Tell me, please, if my LG does not have a jam mode (only a cupcake), then everything, nothing will come of it?

[GalinkaMalinka]

GalinkaMalinka , thanks for the explanations, I will definitely try! I have not tried to cook on sour cream ... and sour cream does not curl up in the process?

Tell me, please, if my LG does not have a jam mode (only a cupcake), then everything, nothing will come of it?

melamori , MUCH is your BAKERY? Definitely not going to work! It is necessary that there be a continuous stirring mode without long stops and baking / proofing.
Try it manually, huh?

[GalinkaMalinka]

GalinkaMalinka, or maybe Barnosh is a separate topic and with a master class, eh? And then I just ate, but I never tried to cook. I think everyone would be immensely grateful to you :)

RybkA does not fold
sweetka I'll try to make a photo and put it. thanks for the idea

I do it according to the rule for all cereals 1 to two.1 part cereal 2 parts liquid, but since the sour cream is thick, I give 3 parts. our family is small, so I make a glass from multi.

And the ratio is 1 tsp. salt and 1 tbsp. l sugar for a glass from a multi fit? Or should it be automatically reduced?

Thanks for the recipe and for the idea! : flowers: Today I cooked hominy in KhP, for lunch for my men. Served as a side dish for fish. They did not boo, they said it was delicious (although without much enthusiasm). But I really liked the taste, I will cook some more. I did it according to the main recipe, but I added a little heavy cream to the water and added a little amount of cereal. I want to try with sour cream too ...

sweetka I'll try to make a photo and put it. thanks for the idea

when to expect?

[GalinkaMalinka]

GalinkaMalinka, and do the cracklings from pure bacon or with a meat streak? And fry with or without cibulka?

[RybkA]

RybkA lard with meat streaks, large chunks. In the kolyba I ate without a chicken and at home I do it without onions and grated cheese (store) on top. For some reason I do not trust the one that is sold on the market.
For boiling kulesha (we call it that) corn grits on water with cinnamon and then stewed sparrow beans in sour cream with her yum yum
And the meat of the chicken in the broth I vityagay and the carcass in sour cream on top of the banosh (mamaliga, kuleshu) yum yum, and another hundred grams of fermented ogirok mmmmmm yum yum.

[GalinkaMalinka]

how I love western Ukraine!
GalinkaMalinka sho take "shparagova beans"?

[sweetka]

sweetka axis

aaaaaaaa ... the asparagus beans!

[GalinkaMalinka]

For boiling kulesha (we call it that) corn grits on water with cinnamon and then stewed sparrow beans in sour cream with her yum yum
And the meat of the chicken in the broth I vityagay and the carcass in sour cream on top of the banosh (mamaliga, kuleshu) yum yum, and another hundred grams of fermented ogirok mmmmmm yum yum.

Whoa! How many options !!!
GalinkaMalinka, I was a little fussy here and cooked a banosh according to your recommendations, but in my own way. You are welcome to our hut https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61146.0

Unfortunately, in the "Jam" mode, only the first 15 minutes interferes, but when I cooked milk porridge for a child in a milk cooker from crumbs (it has a double bottom, water is poured, a whistle on the side, controls the boiling of water inside), nothing interfered, the porridge itself rebuked as it should. Perhaps this is a way out, in it (milk cooker) it will turn out hominy.
I cooked jam in my X, P, cooked, it turned out great, nothing burns, but maybe you can still cook hominy (well, or whatever is cooked from the grits). After all, why do they interfere all the time, so that it does not burn, it is unlikely that it will burn in a bread maker. I'll buy cereals, I'll try, maybe it'll give you a ride ...

By the way, I wanted to ask, what do you think, will the use of HP lead. not for their intended purpose, in this case for cereals, for wear before the time of the rubber bands under the stirrers. After all, the cereals are initially tough and while they soften like emery rub against the seals, if the gaps between the mixers and the bottom of the bucket are small, then if the grains fail, the non-stick coating will also be damaged.
Well it seems to me ...

[Kuryanochka]

Kuryanochka , alas, everything leads to wear and tear to a greater or lesser degree ... even relatives and beloved children lead to wear and tear for their mothers and fathers - this is ce la vie

So this is understandable, nothing lasts forever under the moon, but nevertheless, if the wear is twice as fast, then it is better to bake bread in it, and to cook porridge somewhere else, the pleasure is too expensive, you can buy cheaper "adaptations" now everything is ... not like before !!!

here somewhere a whole thread was with a discussion - improper use of a bread machine - is it good or not. there were even references to a girl from spain who manages to stew meat in HP :) then they came to the conclusion that everyone decides this issue for himself. more conservative comrades do not risk baking anything in HP except bread. less conservative except that wallpaper paste is not cooked in it, even a too thick dough causes panic among some citizens - will I not hurt my stove? listen to yourself and do as you feel comfortable. nerves are more expensive

I just made hominy according to the recipe from the 1st page in the bread maker. They ate warm with butter and feta cheese.Very tasty and satisfying, you can't eat much! In general, thinking of cooking hominy in a bread maker is something! Thanks to Cubic for sharing the groundbreaking valerы13 recipe with us from the iXBT forum!

I'll try right now!

By chance, this topic caught my eye. How can you not love your HP in order to cook hominy in it? This dish is prepared in special cauldrons with a thick bottom. And then, then they soak it, and then clean it, and often with a metal washcloth. I do not know what the taste of hominy from HP has, but I have no doubts that the bucket will peel off after the very first manufacture.
NEVER BOOK A MOTHER IN A BAKERY Then you and your family will be poisoned by what begins to get into your food from the damaged coating. And everything will stick to the bucket.

LiudmiLka, what they only cook is called mamalyga, but in fact, corn porridge. HP will not interfere with real hominy. (I myself come from Moldova, I know what I say)

Well then, maybe it's not that bad. But still not worth it, it seems to me that grains of cereal (flour) can scratch the bucket. It's not for nothing that it (corn grits) is used as an excellent scrub for the skin.

Relative to the abrasiveness of corn flour. My mother always cooks hominy in a teflon-coated cauldron. It is heavy enough, but I don’t know where it was made, but there is definitely a coating. True, it is Soviet-made and outwardly differs from modern pans-pots. Stir with a wooden spoon. And after folding the hominy onto the dish, he pours the cauldron with water. Washes after soaking. So it is absolutely not damaged. And in it, besides mamalyga, they cook pilaf, meat, and so on.
I haven’t tried to cook hominy in a bread machine, so I can’t say anything. How to buy cereals, try and accomplish your goal.

Thanks to the author for the recipe, a wonderful thing. And this cereal does not scratch anything and boils well. and from HP LG dumped on a dish, the walls of the flask are clean

I also cooked it the other day. Thanks to the author

Thanks to the author!


during the cooking process.
Really very simple and without straining, the porridge is excellent. My husband liked it with cheese, but I’m sweet
Nothing burnt, nothing was scratched, everything fell out splendidly on the plate, and was washed at all "once"

[sweetka]

Today I came across this recipe and immediately made it (already eaten).
Many thanks to the author for the idea, special thanks sweetka for the design of the dish, I did not know about sour cream, I really liked it.
I have many relatives in the Caucasus, where hominy is also extremely popular, so this dish is, in principle, familiar to me.
I did it with minor adjustments - I did it on cereals, instead of a third glass of boiling water, I added a glass of milk at the second stage of cooking, then I added a little corn flour, and at the end I put a piece of butter.
Very tasty, I abandoned this business earlier precisely because of the need for constant stirring and peeling off the burnt crust from the walls.
In the bread maker, everything turned out so simple that I can't even believe it!
Everything was baked great, I have a Panasonic, he cooks for 1.5 hours, turned off the stove when there were 20 minutes left before the end of the process.
She took out the porridge easily, did not find any scratches on the walls.
P. S. Brynza was not there, so I put in the mozzarella, I really liked the way the cheese behaved.

Oh.

[Lemor]

Lemor , oh thanks for reminding me. I haven't done something for Tokan for a long time. here we go ...

So someone who saw and ate real Moldavian hominy tried to make it in a bread maker?
otherwise the prospect of eating one of your favorite dishes is often very tempting

lalele, they cook corn porridge rather than hominy in the understanding of the inhabitants of Moldova.
But it is quite well that hominy can be cooked in a multi-cooker.

Thanks for the recipe.
Did this morning for breakfast. From corn grits. It turned out great.
What has changed?
Brown sugar is an advertising whim for adults. Simple and, somewhere, a teaspoon, if you do not want sweet porridge. Added an unpeeled garlic clove for flavor.
What happened? - porridge, hominy, polenta - I don't know. But I will continue. And, of course, another buttercream inside and grated curd cheese on top to taste.

Yesterday I decided to feed my family with porridge for breakfast. Cooked in HP. The porridge was cooked without unnecessary hassle, which made me very happy. The family liked it.
Thanks for the idea. And then I’m so reluctant to stand at the stove in the morning, but I want to eat porridge. Tell me, no one tried to cook barley using the same principle?

I want to raise the topic. I have cooked this recipe more than once. Panasonic bread maker, jam mode. You can cook 1: 3, then the porridge turns out to be cool. Today I cooked 1: 5, liquid 4 tbsp of boiling water and 1 tbsp of boiling milk, salt, sugar, etc. according to the recipe, from cereals, not flour. Very simple and delicious. Served with baked chicken sausages and lutenitsa.