Olga_Ma
Song, what beautiful !!!! I want those too
Kapet
Quote: Elena Tim
Konstantin, duc the pictures show glazed pots and bowls.
Elena Tim, I had such domestic (Ukrainian) glazed pots, bowls, jugs. After the oven, if something has leaked and has gotten decently stuck to blackness, then such a painted glaze does not withstand scraping with a hard brush for long. These are all souvenir dishes ... Now in everyday life there are only Emile Henry ceramics, - there really are no problems with it in terms of washing, care, durability of the enamel coating, appearance ... As they say, I am of course a patriot, but walking in sandals I won't ...
Olga_Ma
Quote: Olga_Ma

Oh girls, I'm with you now
Baking pots (cook, advise, show off)
Before that I had pots, a set of 6 pieces, but I don’t like it or I don’t know how to cook them. and I think it is necessary, already in the oven according to Rarerki's recipe, meat in a pot with vegetables and broth
Baking pots (cook, advise, show off)
Not much off-topic, I also got this form for bread
Baking pots (cook, advise, show off)
The bread turns out to be very tasty and aromatic, just like grandmother did from the oven before
but mine is not glazed, I like it, it is easy to clean, though I haven’t cooked porridge in it yet
motoxxx
Quote: Kapet
Now in everyday life there are only Emile Henry ceramics, so there really are no problems with it in terms of washing, care, durability of the enamel coating, appearance ...
I completely agree. I also use Emil, the dishes are wonderful. BUT they don't have pots
Elena Tim
Anastasenok, Nas, not all unglazed pots are horrible. For example, milky ceramics have shown themselves very well both in work and in care. Our gala10 is happy to use such a pot and doesn’t blow a mustache. And Olya has such a thing.
But completely unprocessed ones are, yes, these are pitchforks.
Quote: Kapet

Elena Tim, I had such domestic (Ukrainian) glazed pots, bowls, jugs. After the oven, if something has leaked and has gotten decently stuck to blackness, then such a painted glaze does not withstand scraping with a hard brush for long.
I don’t understand, you mean that something is burnt on top of you, since you mention the painting? Inside - just a monochromatic glaze. Or have I misunderstood something?
Kapet
motoxxxYes, - they used to have pots with a volume of 1 liter, now they don't, - and our granddaughter recently banged the last one. Therefore, we abandoned individual pots, and had our eyes on this:

Baking pots (cook, advise, show off)

Lera-7
Elena Tim, Helen, look here Ceramic dish for cooking # 216 Can you tell me something?
Kapet
Quote: Elena Tim
I don’t understand, you mean that something is burnt on top of you, since you mention the painting? Inside - just a monochromatic glaze. Or have I misunderstood something?
Both the exterior painting and the interior ... Either our potters do not meet the temperature of firing and drying, or the glaze is of the wrong quality ... IMHO ...
julia_bb
KapetEmily Henry is certainly good, but besides them, there are still many manufacturers, both ours and imported for reasonable prices and with good quality (for example, Borisov and Lomonosov ceramics, Pskov potter, Italian De silva, and others)
Anastasenok
julia_bb, I have both Lomonosovskaya and Borisovskaya, some kind of unfinished Lomonosovskaya, a jamb on a jamb, glaze smudges, rough caps, some kind of numb ones themselves. And I like Borisov pots very much, I am already collecting a collection from a striped series.
gawala
Chicken breast in a pot with broth.

Baking pots (cook, advise, show off)
Kapet
Quote: julia_bb
Kapet, Emily Henry are of course good, but besides them there are many more manufacturers, both ours and imported
Girls, honestly, after Emile Henry I don't want to return to anything else. Pros - assortment, quality, availability, durability. One minus, but significant - the price.
I do not campaign for anyone, and I do not advertise anything - everyone likes something different ...
optimist
gawala, masterpiece!
Innochek
Quote: gawala
Chicken breast in a pot with broth.
And that there is not even foam ?! So beautiful, transparent broth.
Ekaterina2
Quote: Song
That's so beautiful.
Agree. My pot is from the same series. Inside - a smooth glazed handsome man, on top - an even lid with flowers. The beauty!
julia_bb
Quote: Anastasenok
I have both Lomonosov and Borisov
I have Borisovskaya pots, and a Pskov potter, good quality and design. There is only one Lomonosov bowl, there are some inclusions on it, I agree. I thought maybe I got this one, maybe it was the last copy
4er-ta
Quote: Kapet
everyone likes something different ...
Yes it is. We have a lot of Belarusian ceramics, but I don't like it at all.
Quote: Kapet

after Emile Henry I don't want to return to anything else
I have some Emile, and now all the dishes and pots are from Polish ceramics from Boleslawiec. For me, she is no worse than Emile, she is very pleased with her.
gawala
Quote: Innochek
And that there is not even foam ?!
There is clearly a little on the walls. In pots, the foam on the walls, as a rule, remains .. or settles to the bottom .. But does not float in rags in the broth.
Anastasenok
julia_bb, I have 4 Lomonosov pots. And all 4 are bad ones. The general feeling of what they did at school in labor training
Marysya27
Quote: Kapet
It's just ordinary black-polished or smoked ceramics, made of ordinary clay ...
Kapet, Constantin, if I find it, I will look at the name of the manufacturer and what are the features of the clay. Their "feature" is products made of "black clay". And their clay is kind of rare.
Quote: Kapet
These are souvenirs with a national flavor - very impractical in everyday life.
I've had plates since 2007. These dishes are more for serving. And other pots for cooking
Elena Tim
Well, finally, I brought the promised gratin.

Baking pots (cook, advise, show off)

Yes, he looks, softly grilling, somewhat lean, unlike his fellows - real gratins, deliciously drowning in a thick cheese-cream sauce. But now I can only afford to serve such gratin to the table. It contains potatoes freed from starch and 10% cream, and butter was used only to lubricate the inside of the pot.
I have overcooked a lot of gratins, and if there are no health problems that prescribe, say, a low-carbohydrate diet, and also do not mind the "certain" calorie content of the dish, then there is no need to repeat after me. I'd rather give a recipe for my favorite gratin, which, as it seems to me, just can't help but like it, because: a) it, like any classic gratin, is delicious; and b) requires a minimum of body movements (I don’t even bother with some things, because I don’t see the difference with the "confused" recipes). Ohh, how I remember my first gratin! I hated him fiercely even before he was put in the oven, and I swore that I would not touch him. No, I, of course, ate it later, but not because I wanted, but cleanly, to bite this reptile, for all my "dances with tambourines" with this preliminary boiling in milk, fishing out this whole thing with a slotted spoon, long picking in potatoes, Schaub rip up those fucking glued records and finally put them in a fucking pot; with a bunch of dirty dishes: pots, a jug for making a "classic special sauce" and a peeled blender ... As if just a pot and grater are not enough! In general, I do not like that gratin and I do not advise you - it is bad for the nerves.
No, of course, if you are in a hurry, then pre-cooked potatoes significantly reduces the cooking time - gratin is cooked at 200C for only 25-30 minutes, but we are sitting in a pot topic, and therefore, we are in no hurry a priori ... And long-stewed gratin is much tastier than quickly cooked one.
That's it, I give myself a pendal to speed up, let's start.
So, the amount of ingredients and the cooking time are calculated for a flat pot with a wide mouth and a volume of 2.7-3 liters.
Peeled potatoes - 1000-1200 g
Semi-hard cheese - 150-180 g (grated on a coarse grater)
Cream 20% - 350 ml
Milk - 100-150 ml
Dried garlic - 0.5 tsp
Muscat - a pinch
Salt and pepper to taste.
Chop the potatoes thinly, but not too much. I did this on a Burner with an insert giving the average thickness of the three available. I don't like the "thinnest" insert - the potatoes are straight transparent, and the gratin because of this is too dense. Thin potato petals simply stick together and do not let the cream inside, which should, mixed with starch, thicken between the layers of potatoes, giving juiciness to the gratin. My slices are 2 mm thick - just right.
Baking pots (cook, advise, show off) = Baking pots (cook, advise, show off) =
Now turn on the oven at 160C. Do not forget to remove the baking sheet from it so that it does not get warm.
Lubricate the bottom and sides of the pot with a piece of butter and place half of the potatoes. Season with salt and pepper, add a pinch of dried garlic and half the cheese. Put the remaining potatoes on top, salt-pepper-garlic again (there is no need to be afraid of garlic here - it is not enough, and it will act only as a flavor enhancer, but it will not be felt by itself) and add a pinch of nutmeg.
Now we pour the whole thing with cream. Here you need to focus not on the milliliters indicated in the ingredients, but on their level in the pot. After all, we all have different dishes - some are wider, some are taller. You need to make sure that the topmost layer of potatoes looks out of the cream. If they are not enough (and they will not be enough), add milk to the required level (anyway, everything will mix during boiling). Now we spread the remaining half of the cheese - smooth it out a little. If you wish, you can put a few small pieces of butter on top. That's it, the pot is complete!
Don't look at the level of content in my pot, yours will be lower. The fact is that when starch is "expelled" from thinly sliced ​​potatoes, it deforms in water and becomes like chips. It is simply impossible to put it evenly in a pot - it puffs up in different directions. But in the oven, under the melted cheese, as under a lid, the potatoes will begin to steam and level out very quickly.
Baking pots (cook, advise, show off)
Well, our oven has just warmed up. We put a cold baking sheet in it, and a pot on it. And we forget about him for an hour and a half. The cap is not needed now. But, over time, I like to cover the pot with a lid and leave it in the turned off oven for another half hour - to steam it properly.
Here's what a golden crust is obtained:
Baking pots (cook, advise, show off)

In principle, gratin is ready, and especially impatient ones can already start to pull it out of the pot, but it is better to let it cool down a little so that the sauce thickens better. And it will be more pleasant to eat it without scalding.
Unfortunately, in my gratin, due to the lack of starch, the already low-fat cream refuses to solidify between the layers of potatoes, turning into just a delicious creamy broth. But we are not offended, because it is already delicious.
Well that's it. I wish you bon appetit and hope that all this scribbling will be useful to at least someone.
Baking pots (cook, advise, show off)
Delicious with a green onion, by the way.

Marysya27
Elena Tim, Lenochka, come in handy, come in handy, and it's not a threat Everything is cool, great! I went to study and take notes
Cirre
Elena Tim, Helen, another masterpiece, and even for the night. What are you doing
Elena Tim
Oh, I thought everyone was asleep. I am hanging around the mulberries alone in the dark, I try not to make noise.

Maryya, Galyunya, thank you very much!
Anastasenok
Elena Tim, not one) I have already read and went and looked in the refrigerator in the middle of the night. In the Southern Urals 4:09
Deana
Elena Tim, waited! Of course it will come in handy! Always some little things, but you will forget, and then everything is on the shelves. Another recipe, so as not to get lost ... I will become impudent, yes
Did you promise any other soup? Idea soup?
Elena Tim
Quote: Anastasenok
went and looked in the refrigerator in the middle of the night
Aaaaa I saw enough of the pictures myself - a bullet in the refrigerator.I ate a piece.
Quote: Deana

Another would be a recipe so as not to get lost
Yes, it's even somehow inconvenient to climb with this recipe ... On our forum, these gratins are like shoe polish. Someone else will be offended.

And tomorrow I will cook the mastava (well ... I plan, at least), I already bought everything.
Elena_Kamch
Quote: Elena Tim
And I will cook mastava tomorrow
Wow! I don’t know these words.
I now have the same pots!
Elena Tim
Congratulations, Lenus!
Who will be the braggart?
Elena_Kamch
Quote: Elena Tim
Who will be the braggart?
What a bouncer ... Ordinary plain brown ...
Well, if only in this topic they did not show what are the simplest pots
Elena Tim
Okay, I persuaded.
When you cook che-nt in them, then come and brag.
And really, what's up with the empty pots?
Elena_Kamch
Quote: Elena Tim
what's with the empty pots hat?
Exactly!
Quote: Elena Tim
I will cook mastava tomorrow
Can it ... And this is Hto in general?
Elena Tim
Yes, this soup is Uzbek. But I won't cook it in a pot. It's just that somehow we were talking about him in this topic, so he surfaced.
Fifanya
Elena Tim, Flax, tell me, will it make a big difference in a cast-iron pot with a ceramic one?
Elena Tim
Yes, of course, it will turn out well, cast iron is cast iron.
Anh, if the shape of your pot allows you to make casseroles (the bottom should be flat and wide, and not like a "cast iron"), then why not.
Tell me, is it enameled?
Fifanya
Elena Tim, Flax, I have a cast-iron saucepan for 5 liters, a goose pan for 6 liters and a flat stewpan for 4 liters. All this has been bought, but has not yet been tested for the pseudo-Russian stove that they will build in my yard. The foundation was also poured in the winter so that the soil would not crawl under it (the structure will be heavy), piles were placed
Elena Tim
Stunned! Then the stewpan is just that.
Anastasenok
Girls, what about such saucepans? Found in Lomonosov ceramics at Sima-land

Baking pots (cook, advise, show off)

Baking pots (cook, advise, show off)
tana33
Anastasia, I am right there ... I went ...

I fought! I read the mantra for a long time NONADONIKIKH POTS !!!!

in general, I give it up ... I surrender ...

I want this
Baking pots (cook, advise, show off)
Baking pots (cook, advise, show off)

Brazier "Straw" 4.5 l 418.00 rubles.
experienced gosh guides, evaluate whether I need it (Tanya fought in convulsions of an attempt at refusal)
gawala
Quote: tana33
experienced guides, evaluate if I need it
If the family is large, and something large-scale is planned, then it is imperative. But for me, there is no plan for a large-scale one, I would still grab such a pot ...
tana33
Galina, the family is 3 people, the rest live separately
but these three devouring eat for 7 rubles




one more chose
I have to work, but I’m all in pots, and there’s an action there, eprst ...

Baking pots (cook, advise, show off)
Brazier large 4.5 l
RUB 328.90
gawala
Quote: tana33
one more chose
I would not buy one like this, because it is ribbed inside and you will be so worn out to wash it. I had such little ones in the form of pumpkins. So I did not use them, it is inconvenient to wash. All pots are now smooth-walled. without protrusions and ribs. The ribs do not affect the cooking process, and washing is inconvenient .. well, that's my opinion. but it may not coincide with the opinion of the editors ..

Quote: tana33
I have to work,
What kind of work can it be when the pots are almost free.
Zebra
Quote: tana33
I have to work, but I’m all in pots, and there’s an action there, eprst ...
What are you doing, sinister cute girls?
It turned out to be nada for soup too, yo-k-l-m-n
Baking pots (cook, advise, show off)

Quote: gawala
, because inside it is ribbed and you will get tired of washing it. I had such little ones in the form of pumpkins. So I did not use them, it is inconvenient to wash. All pots are now smooth-walled. without protrusions and ribs. The ribs have no effect on the cooking process, and washing is inconvenient.
Thanks for your timely comment!
Rick
Quote: tana33
experienced gosh guides, evaluate whether I need it (Tanya fought in convulsions of an attempt at refusal)
Found who and where to ask
Ekaterina2
Quote: tana33
Brazier large 4.5 l 328.90 rub.
I have the same shape, only smaller. Easy to wash.
Quote: tana33
I want this
Pretty boy! He is, apparently, a little higher than the second - a pumpkin?




And you need a pot - definitely! Today I made a tasty treat out of "nothing", I restrain myself so as not to eat too much (I have glasses ... !!!). I decided to make gratin according to the recipe you know who, but I have 3 potatoes! So, we need to put something else ..... So, let's see .... Yeah: I grabbed oyster mushrooms at a discount in Lenta! And the cheese for the "mushroom" soup is - well, that's it, it's on! And she joked in the freezer - I found one sausage. And chicken broth, frozen in a cube! As a result: I put dry rice on the bottom (there are not enough potatoes!), Then a "layer" of potatoes - just enough to cover the bottom, a pepper, then a sausage (I cut it into round slices on Berner, like potatoes), then pieces of cheese, for soup which , on top - slightly fried onions with mushrooms. She crumbled the broth on top, and, (to go for a walk like that!) Ml of 30 cream 10% remained in the package! I put it in a warm oven for an hour (while collecting everything, it warmed up), temperature 180, then 2 hours for 90. How delicious it is ...
tana33
Katerina,
pumpkin
Dimensions and weight
Size 26 cm × 32 cm × 16 cm
Weight 1.94 kg

Straw
Size 25 cm × 25 cm × 13 cm
Weight 1.6 kg
Ekaterina2
tana33, I also went to the ozone ... It's good that I'm resistant to temptations today .... So many interesting things!
tana33
Katerinai'm on simaland

🔗
🔗

Ekaterina2
I liked the Kalina soup tureens there. I saw your pots. Here in my brazier, which is a pumpkin, I do not really like the edge - somehow the lid does not fit very tightly, as it seems to me. Maybe this is not critical, but the smell and steam go away. At my other brazier - it lays down more evenly, but still the smell ... and pulls to the plate.
I have this, but 2 liters

🔗

kirch
Ekaterina2, Katya, I ordered this Polyanka for myself. And why do you write that it is 2 liters, it says 1 liter. Do you like her?

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