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 11)

Natusya
Quote: Tumanchik

You are my queen .. Shamahanskaya!
no i'm like merlin
Tumanchik
Quote: nnv200569

no i'm like merlin
Monroe who (with the skirt up) or a wizard?
Natusya
witch
Tumanchik
Quote: nnv200569

witch
well, when will you finish there already? I have already spit out ..
Rarerka
Irish, I bayus, it turned out so delicious that they ate it too
Natuuus, you hdeee?

I was worried all over the mulberries too
Tumanchik
Quote: Rarerka

Irish, I bayus, it turned out so delicious that they ate it too
Natuuus, you hdeee?

I was worried all over the mulberries too
torments .. wants us to choke mulberry saliva ..
Natusya
Girls, I'm back. Yesterday the employee had a birthday, you know ...
karach, I am reporting

Marinade for shanks, wings, meat, brisket, etc. to add smoked flavor and appearance

Marinade for shanks, wings, meat, brisket, etc. to add smoked flavor and appearance
Here's a beauty turned out without witchcraft
Tumanchik
Quote: Tumanchik
torments .. wants us to choke mulberry saliva ..
Quote: nnv200569
Here's a beauty turned out without witchcraft
and she did it
Well, naturally smoked knuckle! how does it taste?
Natusya
The taste is spesfiss! And I will not direct her any marafet, and so I’ll screw up the martins with juice, and I’ll imprison a little bitch, envy me, envy
Tumanchik
Quote: nnv200569

The taste is spesfiss! And I will not direct her any marafet, and so I’ll screw up the martins with juice, and I’ll imprison a little bitch, envy me, envy
martinka under it somehow not to ask, as the vodka rolls more or beer
Natusya
Girls, at you!

Marinade for shanks, wings, meat, brisket, etc. to add smoked flavor and appearance

Natusya
Quote: Tumanchik

martinka under it somehow not to ask, as the vodka rolls more or beer
I saw a vodovka yesterday, it’s not hot
by the way, the knuckle is a bit sweetish. Made on kvass store.
So martini is just right
Rarerka
: yahoo: she did it!
But, such an infection, shamelessly teasing Even her cups are impudent

maladie
Natusya
This musH helped me set the table to tease you Irish, he gave you a big thank you for the recipe! Here.
Tumanchik
Quote: nnv200569
Irish, he gave you a big thank you for the recipe! Here.

and kiss?


Natusya
kissed fsyu
I don't know how to hide it under the spoiler
Tumanchik
Quote: nnv200569
I don't know how to hide it under the spoiler
right now my husband will see and everyone will hide at once
Natusya
well kiss him just in case from me
Tumanchik
Quote: nnv200569

well kiss him just in case from me
exactly! idea
Albina
Irishka, and if a whole piece is smeared with such a marinade, the taste of smoked will appear. I have a lot of horse meat now.
Tumanchik
Quote: Albina
Spread a whole piece with such a marinade, the taste of smoked will appear
Albina is not smeared, but pour! He's hot! Horsemeat? Class! The most real meat! Clean! Lucky! But I will not say - I have not experienced anything except chicken and pork. If you have a lot of meat, then you are not at risk. Prepare a small piece. Only a piece, not pieces! You will tell me later.
Tricia
Thank you for the recipe!
True, our pork belly did not live up to heat treatment ... At first I cooked for a long time in the marinade, waited in the wings, I even added a little more salt. And then somehow smoothly the brisket went into the freezer and is now eaten like bacon with meat layers, like a very tasty and aromatic bacon. And all because there was a lot of ready-made food, it was superfluous to bake the brisket, I put it in the freezer, and then my husband suddenly found a tasty ready-made meat lard ...
Well, what kind of person I am, I have never been able to do it according to the recipe ...
Mandraik Ludmila
The knuckle will be: why show it, you need to eat it By the next weekend, I hope it will be, the main thing is not to forget, sometimes it happens to me - I'll put it somewhere in the corner on the veranda (it's colder than in the refrigerator) and forget it, then my husband asks, and what do we have there ... well nothing spoils there, about 0 degrees
Oh, yes, I remembered, I poured champagne, French into the marinade ... We bought it here at a discount, the toad let it down, but it is unsuccessful - it gives away with yeast, but it’s good in cooking: I’ve already made trout in Shamanskiy, I poured one part there - it turned out normal! What's left, a little more than a glass, here at the expense of the liquid, here.
Natusya
Tumanchik, Irish, I have another thank you. I the other day already ate everything filleted turkey thighs. Such a thing ... I did it in a pressure cooker. Now I sit and think - can I run to the store for the file? .. Reluctance, it's getting colder, the snow will be degraded. I'm on a diet! I need proteins, and proteins are meat. Damn, and the meat is in ma-ga-zi-not. We'll have to go.
Tumanchik
Anastasia, the main thing is that it was delicious! And what, a very interesting option for salting bacon! I'll take note
Ludmila, then bring them to brag!
Natusya, and we had snow yesterday! Today is a real beautiful winter! Walk, breathe the air! Have a nice!
Natusya
yeah and kefirchik at the same time to buy for curd
Tumanchik
Quote: nnv200569

yeah and kefirchik at the same time to buy for curd
don't you make yogurt?
Natusya
Quote: Tumanchik

don't you make yogurt?
how? I
Tumanchik
Quote: nnv200569

how? I
in a yogurt maker or even on a battery, the girls do
Mandraik Ludmila
Tumanchik,Natusya, excuse me interfering, in what I just didn’t make yogurt, in a slow cooker: I poured water, heated it to 40, lined it with a clean cloth, put glass jars on it, in them warm milk and a teaspoon of sourdough - I bought bioyogurt, naturally without additives. I covered the jars with foil or film, if with a film, I pricked it with a toothpick and for 8 hours, at 40 degrees. Then you can add berries or honey, the temperature is just not higher than 40 degrees. You can do it in a thermos, did it in the evening: heat the milk to 40 degrees, pour it into a thermos, put in the leaven, close - in the morning the yogurt is ready! Yes, and just in a jar, you can, everything is the same as in a thermos, only to wrap newspapers and a blanket and hold it for more than 10-12 hours in a warm place at home ... in my opinion it's all about the leaven ... the right leaven, clean dishes and yogurt are not so hard to do.
Tumanchik
Quote: Mandraik Lyudmila

Tumanchik,Natusya, excuse me interfering, in what I just didn’t make yogurt, in a slow cooker: I poured water, heated it to 40, lined it with a clean cloth, put glass jars on it, in them warm milk and a teaspoon of sourdough - I bought bioyogurt, naturally without additives. I covered the jars with foil or film, if with a film, I pricked it with a toothpick and for 8 hours, at 40 degrees. Then you can add berries or honey, the temperature is just not higher than 40 degrees. You can do it in a thermos, did it in the evening: heat the milk to 40 degrees, pour it into a thermos, put in the leaven, close - in the morning the yogurt is ready! Yes, and just in a jar, you can, everything is the same as in a thermos, only to wrap newspapers and a blanket and hold it for more than 10-12 hours in a warm place at home ... in my opinion it's all about the leaven ... the right leaven, clean dishes and yogurt are not so hard to do.
I totally agree. Only I stopped wrapping with leaven. I take sour cream as a leaven.
Natusya
Ludmila, I have a yogurt maker. I just thought that Irishka made it out of kefir, that's why I asked. From milk and leaven, we can. Irish about sour cream in more detail, pzhalsta.
Mandraik Ludmila
TumanchikAt that I was ashamed, I make my husband "katyk": baked milk + cream + a spoonful of sour cream, it turns out great, right in a liter jar, on my stove overnight under a doll for a kettle. He has his favorite breakfast, this katyk or porridge.
Tumanchik
Quote: nnv200569

Ludmila, I have a yogurt maker. I just thought that Irishka made it out of kefir, that's why I asked. From milk and leaven, we can. Irish about sour cream in more detail, pzhalsta.
Very simple.Everything is the same, only sour cream as a leaven. You can buy it (fat content from 22%), you can own it according to Lina's recipe. I take 3 rounded tablespoons of 800 grams of milk. And the same will happen. I used to buy yoghurt without additives as a specialist. And then when I began to make sour cream in a yogurt maker, accidentally sour cream gurgled into future yogurt instead of future sour cream. And it turned out great. Since then (for over a year now) I have not spent on leaven. The dishes must be clean. By the way, I can teach you how to clean it faster.
Natusya
Tumanchik, Ira, has already changed the avatar ... the little picture, I can't see it in my tablet


Added Saturday 19 Mar 2016 8:56 PM

Irina, learn let's go!
Waist
Well, you must, as the topic was raised in time
I'll marinate the chicken drumsticks tomorrow.
Irish, do you think it will be okay? Or does the chicken have too tender meat for such a marinade?
Tumanchik
Quote: nnv200569

Tumanchik, Ira, has already changed the avatar ... the little picture, I can't see it in my tablet


Added Saturday 19 Mar 2016 8:56 PM

Irina, learn let's go!
Natusya, have I changed my avatar? or you?
in short, you spread the dishes with a lid with a gruel of soda and water. you let it stand for about 5 minutes. I sometimes forget and it will dry out altogether. then you wash it off with water. pour boiling water (1/3), cover with a lid and microwave. To boil for 30-40 seconds. then you shake it off well. you can pour milk. add sour cream and go!


Added Saturday 19 Mar 2016 09:46 PM

Quote: Waist
Well, you must, as the topic was raised in time
I'll marinate the chicken drumsticks tomorrow.
Irish, do you think it will be okay? Or does the chicken have too tender meat for such a marinade?
Natulya, it will be wonderful! Do not marinate the current for a long time. The recipe says there.
Natusya
Tumanchik, Irish, I have already seen your photo, it seemed familiar to me. Maybe you had it installed earlier? .. And thanks for sterilizing the jars. I never did it in the microwave, boom try
Tumanchik
Quote: nnv200569

Tumanchik, Irish, I have already seen your photo, it seemed familiar to me. Maybe you had it installed earlier? .. And thanks for sterilizing the jars. I never did it in the microwave, boom try
Natusya, this is my Avka. I exhibit it from spring to autumn. Then I switch to winter. Do you see her little?
Natusya
Quote: Tumanchik

Natusya, this is my Avka. I exhibit it from spring to autumn. Then I switch to winter. Do you see her little?
Irish, I probably have a tablet like this on my computer, you can normally see it! Everyone, go to the summer option
Tumanchik
Quote: nnv200569

Irish, I probably have a tablet like this on my computer, you can normally see it! Everyone, go to the summer option
understood nothing. and I'm winter? in mittens? reload the page. I've been like a summer for a month now.
Natusya
It's cool, it's springtime for a long time, and my computer gave you a winter one ...


Added Sunday, 20 March 2016 12:21 pm

maybe I need a reboot
Tumanchik
Quote: nnv200569

It's cool, it's springtime for a long time, and my computer gave you a winter one ...


Added Sunday, 20 March 2016 12:21 pm

maybe I need a reboot
nothing. it happens. do not worry
Natusya
Mandraik Ludmila
Tumanchik, made a knuckle on Saturday, as agreed, I post a photo report. Only she did not have time to take a freshly gnawed one, her parents were visiting. The first thing that the muSh ate was the skin, all at once!
I first baked the knuckle in a bag in HP, and the second time I opened it on the foil, for the crust I made in the same place in HP
Marinade for shanks, wings, meat, brisket, etc. to add smoked flavor and appearance Marinade for shanks, wings, meat, brisket, etc. to add smoked flavor and appearance
The result is consistently tasty!
Tumanchik
Mandraik Ludmila, excellent shank!
Quote: Mandraik Lyudmila
The first thing that the muSh ate was the skin, all at once!
I see!
Quote: Mandraik Lyudmila
The result is consistently tasty!
M @ rtochka
Live forever, forever ... yes you will find something new at the "Breadmaker" about a bread machine!
Girls, you bake meat in HP and ??? More?
In the sleeve, foil, in pieces, chicken or meat too? The bread maker will have nothing? A couple, I guess.
Mandraik Ludmila
Daria, I baked more than once, and the fish in the sleeve, and the shank according to this recipe in the sleeve and foil, the post above with the photo, and without all the boiled pork in HP. I just put in a raw piece of spiced pork and ran the Bake program twice. Everything works out great, you just need to take into account the cooking time, it is different for different products, fish and chicken cook faster, and meat takes longer, chicken cooks for a maximum of 40 minutes, so I set the timer and turned off the Baking by hand program, I also kept the fish in my sleeve for 40 minutes ...So it's checked - no mines! We do everything as we would do in the oven, I don't have an oven in the village, so I'm getting out of the situation with the help of HP. HP will not be anything, steam is no more than bread, if meat can splash without foil or a sleeve, so I cover the bucket itself with a lid, sometimes ... if I don’t forget .. By the way, the foil from the chocolates is just the size for mine bucket of HP.
M @ rtochka
Well, Ludmila...
This is right for me !! There is an old Moulinex bread maker, with a large form that does not interfere with the dough, but bakes (that's why I won't throw it out in any way, it's all a pity, because it bakes) !! And there is constant laziness (and savings) to turn on the electric oven! I even bought the Princess so that you can bake at least small pieces of something outside the oven. And here ... There is meat in the bread maker!
No wonder I read the whole topic to the end, otherwise today I made a sous-vide, and studied the marinade for the next meat.
Thanks for the great idea!
And to the author of the recipe for the marinade, of course, otherwise he will say why they are in my topic do not understand what
Mandraik Ludmila
Daria, sister ! I have the same non-interfering Mystery HP, but baking perfectly (better than interfering Redmond), I bake casseroles in it and bake vegetables in my sleeve - HP is a vesch! I’m there sometimes on a fast, 2-3 hours, I make katyk (milk + cream + a spoonful of sour cream), you can also yogurt, on a heated program, I have it number 3 - whole grain bread, I turn it off before baking, and if I need cottage cheese , then I give the Pastries to work for 20-30 minutes. In general, HP is better than an oven, only the size is limited

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