home Culinary recipes Meat dishes Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance

Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance (page 8)

Nikusya
Quote: Tumanchik
what are your golden pens

The main thing is not to forget to pull them out of the wrong place and insert them into the right one.
Avapsche I love you!
Tumanchik
Quote: Nikusya
The main thing is not to forget to pull them out of the wrong place and insert them into the right
izumka
Tumanchik, Ira, and I, with a HUGE thanks for the recipe! She made lard with layers and chicken thighs. Delicious !!!

Tumanchik
Quote: izumka
She made lard with layers and chicken thighs. Delicious !!!
Oh great! And I'm all going to do the brisket! And all hands will not reach! Please tell us! Fried or baked?
Nikusya
Sure sure! And I'll warm the soup!
Tumanchik
Quote: Nikusya
Sure sure! And I'll warm the soup!
come on, roll up your sleeves!
Loksa
UHI - everyone will warm up !! Baked a ham, very tasty !!! They didn't let them take pictures, they almost ate them while the Easter cakes were taking a photo, and they immediately pushed forks into the meat and spoiled the photogenicity of it! In villains
Tumanchik
Quote: Loksa
Baked a ham, very tasty !!!
Ksyushik is very happy! How nice that
Quote: Loksa
they didn't give a shot, they almost ate it
so I understand you! the same story! while she was laying the table, she served, then she held everyone with her hands so that the previously lit food would not be grabbed from the table. I got up early on purpose so that they did not wait long, so that everything was ready. I was in a hurry! and they quickly scrambled the testicle with salt and HOW TO STOP !!!! as never seen!
Nikusya
Quote: Tumanchik
come on, roll up your sleeves!

Yeah, uzho, and even moved her hands, but you only have to walk around the market with ammonia, the prices for bacon in Easter weeks are like for red caviar!
Tumanchik
Quote: Nikusya
prices for lard in Easter weeks are like for red caviar!
Yes honey! These are the realities. That is why I am now compelled to shop at the post and prepare the defrost .. ce la vie!
Nikusya
Likewise, Chief!
izumka
Quote: Tumanchik
Fried or baked?
Baked in the sleeve. It turned out so delicious !!!
Nikusya
Pancake! mockery! I'm already afraid to talk to people on Skype! The face does not fit into the tablet! All! I went to work at work!
Tumanchik
Quote: Nikusya

Likewise, Chief!

Tumanchik
Quote: izumka

Baked in the sleeve. It turned out so delicious !!!
Class !!!! Did you eat it hot or cold?
Tumanchik
Quote: Nikusya
The face does not fit into the tablet!
So that's why I can't catch you all. And by the way I missed you! : girl_cray: Don't worry, I have a big monitor in my laptop, and if anything, it's mono in profile
Quote: Nikusya
I went to work at work!
how not to work, just not to work!
Nikusya
Quote: Tumanchik
how not to work, just not to work!
GYYY!

Rezlina
Tumanchik, Irina, I want to marinate the drumstick according to your recipe :) Do you grind and mix the seasonings in advance? Isn't the bay leaf whole? I apologize if there was such a question, I have not mastered the whole topic, but the shanks are waiting
Tumanchik
Quote: Rezlina

Tumanchik, Irina, I want to marinate the drumstick according to your recipe :) Do you grind and mix the seasonings in advance? Isn't the bay leaf whole? I apologize if there was such a question, I have not mastered the whole topic, but the shanks are waiting
Elena urgently answer your question - I grind seasonings in advance and grind them before cooking (how it turns out and I do it). Bay leaf is a strong spice. I have it a little bit ground, but if you put no more than 1 leaf, it can clog the smell and give bitterness. Use whatever spices you like.
Rezlina
Irina, the urgency is lightning fast 👍🏻😜 thanks :)
What she could - she ceased and forward! They are already lying naked, taking a bathroom 🍗
Nansy
TumanchikIrina, thank you very much for the recipe! She made brisket, marinated for a day, baked without a sleeve at 220 C until crust. The smell was not like the whole entrance, it seems to me that the whole house! Awesome delicious! Very, very soft meat turned out. They ate both hot and cold on sandwiches, delicious! I will often cook so different meat now, but I won't buy sausage anymore
Tumanchik
Quote: Nansy
Thank you very much for the recipe! She made brisket, marinated for a day, baked without a sleeve at 220 C until crusty. The smell was not like the whole entrance, it seems to me that the whole house! Awesome delicious!
Natasha is very nice! I'm glad I liked the recipe! You're welcome
Olga VB
Irisha, did you make brisket in this marinade? My brisket is quite fat, about 1 kg. I’m thinking about how to marinate it better - in pieces or in a whole piece?
And then how to cook - bake in the oven or portray sous vide?
What do you think?
Tumanchik
Quote: Olga VB

Irisha, did you make brisket in this marinade? My brisket is quite fat, about 1 kg. I’m thinking about how to marinate it better - in pieces or in a whole piece?
And then how to cook - bake in the oven or portray sous vide?
What do you think?
I baked the brisket in a whole piece. oh damn I remembered and slobbering. but sous-vid I don't know that
ElenaMK
Tumanchik, Irisha!
How did I come across your next masterpiece in time !!! How did I miss it before ??
Definitely on kebabs for the weekend, wings and ribs I will do so !!!
Thank you: yahoo: howooo this !!!
Olga VB
Quote: Tumanchik
but sous-vid I don't know that
Tumashechka, did you not use this particular marinade for sous-vid or did you not do anything with sous-vid?
Tumanchik
Quote: Olga VB
vapsche sous-vid did nothing?
I don’t know what it’s like .. I don’t have this device
ElenaMK
Tumanchik, Irin, and in Orsyush, you can probably do a sous thing :-)?
Olga VB
Irisha, so in any multicooker where there is a multi-cook, you can do sous vide. however, it is still desirable to have a vacuum cleaner, but even without it, you can contrive.
We have a bunch of recipes for sous-vide on the forum, but you can't count it in tyrnete.
It turns out very cool and tasty, I recommend it.
And I cut the brisket and pickled it, I will bake it tomorrow, so I didn’t dare to bake it in one piece, because it will marinate for less than a day.
Tumanchik
Quote: ElenaMK

Tumanchik, Irisha!
How did I come across your next masterpiece in time !!! How did I miss it before ??
Definitely on kebabs for the weekend, wings and ribs I will do so !!!
Thank you: yahoo: howooo this !!!
Oh Lenochka, I'm sorry I missed the message. I myself forgot about the recipe - I need to pickle the faq thread. Thank you for stopping by.
Tumanchik
Quote: ElenaMK
and in Orsyush, you can probably do a sous :-)
Quote: Olga VB
so in any multicooker, where there is a multi-cook, you can make sous-vid. however, it is still desirable to have a vacuum cleaner, but even without it, you can contrive.
Oh, I'm too lazy to study this topic, there is practically no time - I take my children to classes in different parts of the city.
Quote: Olga VB
We have a bunch of recipes for sous-vide on the forum, but you can't count it in tyrnete.
It turns out very cool and tasty, I recommend it.
Olya and you stick me in a recipe suitable for multi and without vacuum. I'll try. there is no time to look for myself
Quote: Olga VB
And I cut the brisket and pickled it, I will bake it tomorrow, so I didn’t dare to bake it in one piece, because it will marinate for less than a day.
I wish you good luck, keep my fists and hope that you like it!
Tumanchik
maybe someone will poke into a sous-vide recipe, where all at once
Olga VB
Irisha, sous-vide does not work without a vacuum, but you can simply hermetically pack the product in plastic wrap or a baking bag.
Herefor example, how we made the sous-vide of chicken breast at the master class of Steb last year.
There, of course, everything with different delights, but you can not bother so thoroughly - just take the same breasts (or any other meat-vegetables-other, pickle-grate-sprinkle as you like, seal (for example, pack in a bag, squeeze out all the air as much as possible, tie the neck with a knot) and put in the multicooker for the time and temperature corresponding to the given product.
It is quick, convenient, tasty and immediately, and then, because it is well stored in the same vacuum.
Tumanchik
Wow, how great! I ran a little, but I'll come back later and read everything carefully. And it's also interesting to see the girls!
ElenaMK
Tumanchik,
Oh, Irish !!! Oh oh oh :-) :-) I didn't think it would be SO delicious !!!! White chicken meat was just impossible !!! And the pig too !! Eat your mind !!!
Thank you!!!!
Tumanchik
Quote: ElenaMK

Tumanchik,
Oh, Irish !!! Oh oh oh :-) :-) I didn't think it would be SO delicious !!!! White chicken meat was just impossible !!! And the pig too !! Eat your mind !!!
Thank you!!!!
Helen, I'm so glad that I liked it! Eat for health and please your loved ones!
avgusta24
Tumanchik, made pork, 1.8 kg, a thick piece, marinated for almost 2 days, baked it last night - very tasty! Thank you so much! Now it is necessary to test on chicken "spare parts". For shins, how long does it take to marinate so as not to oversalt?
Tumanchik
Quote: avgusta24

Tumanchik, made pork, 1.8 kg, a thick piece, marinated for almost 2 days, baked it last night - very tasty! Thank you so much! Now it is necessary to test on chicken "spare parts". For shins, how long does it take to marinate so as not to oversalt?
And thank you very much for trusting the recipe! I am very glad that I liked it!
For the shins, marinate overnight!
Elya_lug
Irish, I bought a belly, but there is a lot of meat, I wanted to boil a roll. And now I stumbled upon a marinade, I made a knuckle, it was delicious, so I became thoughtful, can I try it?
Tumanchik
Quote: Elya_lug

Irish, I bought a belly, but there is a lot of meat, I wanted to boil a roll. And now I stumbled upon a marinade, I was making a knuckle, it was delicious, so I became thoughtful, can I try it?
of course try it! turn out great. only! marinate in a large piece, do not cut! before baking, you can stuff or make an "accordion".
Elya_lug
Thank you! I just have a small "handkerchief" for 2 kg.
Tumanchik
Quote: Elya_lug

Thank you! I just have a small "handkerchief" for 2 kg.
fine! first bake in foil or a bag with brine, and then cut to a crust!
ElenaMK
Again I muddied your marinade, right now I'll try it with brisket :-) :-) dress rehearsal before ng :-) :-) well, I'll make beef for lunch :-)
Tumanchik
Quote: ElenaMK

Again I muddied your marinade, right now I'll try it with brisket :-) :-) dress rehearsal before ng :-) :-) well, I'll make beef for lunch :-)
you are lucky! but they don't give me gas! I want to rehearse !!!!!!!!!!!!!!!!!
ElenaMK
Tumanchik,
Lord! Where did the gas go ???
Natusya
Tumanchik, Irish, thanks for the recipe, very useful! Then I'll put it into the pressure cooker smokehouse
The husband asked for a knuckle for NG.
Tumanchik
Quote: ElenaMK

Tumanchik,
Lord! Where did the gas go ???
disabled. house overhaul is underway. pipes are changed.
Tumanchik
Quote: nnv200569

Tumanchik, Irish, thanks for the recipe, very useful! Then I'll put it into the pressure cooker smokehouse
The husband asked for a knuckle for NG.
You're welcome! It makes sense to cook a knuckle in beer if you like the taste. The color will be as in the photo.
Natusya
Quote: Tumanchik

The color will be as in the photo.
her, we don't like beer ... can we add dry red wine
Tumanchik
Quote: nnv200569

her, we don't like beer ... can we add dry red wine
I don't really like it either. but my husband likes it! and after the smokehouse it will be just ATAS!

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