Baking pots (cook, advise, show off)

Suddenly who is hungry - help yourself! Chicken with potatoes. Potatoes at the bottom, in the middle - slightly fried onions, a mixture of dry vegetables, on top - lightly fried chicken, sprinkled with a little cream and sprinkled with dry ground porcini mushrooms. An hour in the oven at 170 degrees. I would have supported him longer, but my husband came home from work and is already hungry. The aroma in the kitchen - mmmmm ....... This is what is bad about cooking in the oven - you can't hide anything. You can "hide" everything in Shtebochka

Looks very appetizing! And the pot is generally mortality!

I like to cook in the oven in a pot lately. 10 minutes to prepare products and that's it, you can forget for an hour. And then -
tasty food

Yes, I’m already sitting and thinking, in a pot, or what, borscht? ...
But, kill me, I don't remember what the temperature and cooking time should be.

Oh, you can see Lyudka's cabbage soup! Shklerosis!
Or did she cook in a saucepan?

Or did she cook in a saucepan?

Lyudochka, yes, in a saucepan. And here I am - in a pot!
Cabbage soup with secret frying (recipe of our family) # 179
And the details are here:
Learn to cook playfully! # 1712

And I immediately remembered about you and rushed to the first page, where I took out your recipe from the "school" Learn to cook playfully! # 1712
I'm sitting here just studying.



Oh, you have already finished your post



Gaaal, remind me, pliz, what is the volume of your miracle pot?

Lenus, 3 y.

Class! Just what you need! Thank you, Galyun!

Yes, always glad ...

Gal, and Gal, can I have another question? Maa small.
And what do you think, if you do not cook the broth separately, but put raw meat in a pot, will it work?

I'm sure it will come! I did it then, strictly following the instructions of the author of the recipe, but this seditious thought (to throw everything at once and put the pot in the oven) did not leave me. And in the Russian stove, this is exactly how they cook. However, in this case, I would increase the cooking time by at least half an hour.

And in the Russian stove, this is exactly how they cook.

This is exactly what bothered me, because I saw it with my own eyes in the village. It's all decided, I'll throw it raw.

[Elena Tim]

Elena Tim, then tell me what happened, otherwise it's somehow scary to try it yourself ...

Oh, Anh, it turned out super cool! I thought to take another picture, but something became so lazy.
In general, then I'll explain it on my fingers, and I'll throw it a little later (it's just for myself for the future, otherwise I'll, damn it, forget)
Unfortunately, I couldn't try to cook according to Galina's recipe - due to lack of time (after all, I originally had to spend 3 hours cooking, but I didn't have them), I had to get out and do as OlgaGera once advised , namely - first let it boil, and then simmer.
My meat was cut from beef ribs, it usually takes a long time to cook, so I cut it small, about half a matchbox. I made a separate fry - onions with carrots and beets, and tomato paste. I always leave a small piece of beet the size of a chicken egg at the end of cooking and rub it on the finest grater in mashed potatoes.
So, I threw the meat into a pot, followed by potatoes, cabbage, frying and all sorts of delicious additives, such as dried vegetables, which simply gorgeous complement the taste of fresh ones in the soup. I poured the whole thing with hot water (95C), it kind of scatters over the vegetables and cools down a little without harming the pot. Salted and pepper and covered with a lid.I accelerated the oven to 200C in advance and put the pot on a cold baking sheet for 1 hour. This time is designed for a large volume - I got as much as 4 liters of borscht (I can't, damn it, cook less in a large pot). An hour later, everything boiled there, I lowered the temperature to 170C and left it for another half hour, then turned off the oven. In general, after a good boil, the temperature could have been made lower, for example, 150C, otherwise in a pot, everything continued, albeit slowly, but to cook, and not languish. Then she turned off the oven and left the pot for another half hour. In total, he spent 2 hours there. Then she pulled it out. As expected, all the beetroot color has been boiled out (it always pisses me off, so I leave some of the beets "for later"). I threw beet puree into the borscht, added salt, added a little sugar and a bit of vinegar, as well as herbs and garlic. From fresh beets, the color immediately became just ferdiperdous, which should be the case for borscht. I decided to give the pot a little "rest", so that the beets were worn out, but this bit stretched out for another hour and a half - other things were found. The question will be asked: was it worth it to hurry up and arrange all these races with two hundred degrees, when it was possible to immediately make according to Galina's recipe and not parizzo.
On the other hand, after two hours the borscht was absolutely ready, so I would really cut the time if I sat down to eat right away. Look. Takshta, this method of cooking in a pot also has a right to exist, if necessary, quickly. By the way, in spite of everything, the borscht turned out to be superb. Still, in a pot, even when boiling, and not languishing, the food turns out to be some kind of extraordinary. Timon said even the aroma in the apartment was different. So it seemed to me too.
Here, I finally took a picture

Again I wrote ... Teach me, someone, to briefly state my thoughts. Otherwise I myself get tired of writing, and I make you read all this rubbish for half an hour.
I already erased one post, decided to write it shorter - it became twice as long.

Teach me, somebody, to summarize my thoughts

Don't erase the first post

Again I wrote ... Teach me, someone, to briefly state my thoughts. Otherwise I myself get tired of writing, and I make you read all this rubbish for half an hour.

What do you mean, in no case. firstly, it will not be you, and secondly it is interesting to read you. And if you learn to write shortly, then both points are missing, and this is already "not that coat", you understand.

[Gata]

Don't erase the first post

Aaaaaaaa! It is logical.

Gata, Anechka, give the boy! Today I just woke up some terribly kissing. Gophers were the first to "get"

Still, in a pot, even when boiling, and not languishing, the food turns out to be some kind of extraordinary.

I can imagine what a delicious borschik Len came out with, and how many liters of a pot do you have?)

And this is exactly the one that I showed on the first page - big. The description indicated 4 liters, but in fact it turned out that exactly 5. Apparently, the manufacturer indicates the useful volume, and not the total.
So I'm doing it to the fullest. If only once it was possible to cook three liters in it.

I borscht at least 4 liters and I always cook it, current in 5 liters of casserole

Well, then you and I are potty sisters. Five-liter.

I turned off everything, but I will subscribe to this topic! Ooooooochen I like to cook in the oven, especially in pots. Everything, sho is at hand, left in a pot / chki, and it is almost unimportant in what proportions, and it turns out ALWAYS delicious, and without dancing with a tambourine: stir 33 times, knead 77 times / freeze / turn over (for), etc. We can say that cooking in pots in the oven is for lazy people, that is, just for me!

So yesterday I also left beef, potatoes in the pots, well, all sorts of little things, put and forgot for 2 hours. She took it out - yummy! like I can cook! The next stage of my laziness: I'll try to play with the first courses ... It remains to get a five-liter pot miracle ...
Virgin, I am with you

Zdarova, Tanyukh!
Kanesh, join us! Why do you need such a big pot? Do you also like "shot once - free for a few days"?
Or is the family big?

sisters in pots. Five-liter.

Well, yes, we are 3 people for 3 days to eat

We can say that cooking in pots in the oven is for lazy people, that is, just for me!

And for me, my current oven is busy with all sorts of things, every time to get too lazy
Wherever it is skills attach?

I cook in some kind of French saucepans, almost pots, they are large, but flat, you can't bungle soup in them.
Large pot for first courses. I still don’t understand how to cook soup for one meal, so if you bother with the first one - so a bucket! not less .

And my oven is also filled up, this is extra. cupboard!



The topic of pots can be safely added to the Lazy Club!



P.S. By the way, I read one nutritionist uncle, he argued that meat can be eaten ONLY on the grill, steamed or in the oven, in all other ways it is supposedly harmful.

Gata, Anya, give the boy! Today I just woke up some terribly kissing. Gophers were the first to "get"

Come on. But I told the truth. I'll try to cook the soup like you. As if a pot would not be niche from a hot oven, or better to take a cauldron ...

And I do not have a "soup pot", only for the second ... Then I will cook in Ultra, 2.5 liters, otherwise it’s idle for me. It is, however, not ceramic

As if a pot would not be niche from a hot oven, or better to take a cauldron ...

Will not be. I do the truth always at 175 degrees and with blowing. I make goulash, it takes a long time, but it's worth it. True for a long time, depending on what kind of meat. Turkey chicken for an hour and a half and an hour to brew in a switched off oven. It is necessary. Beef is understandable for a long time for 3 hours and then leave it off for another couple of hours. But the meat turns out to be extraordinary. And what kind of chicken broth is obtained in a pot !! mmm !!! Story. Like a tear, transparent, also 175-blown and leave it in the off oven to brew. And oatmeal porridge? All so tired and languid. On top of the brown foam .. 40 minutes and 30 minutes to brew. Long. But I have nowhere to rush. I only make rice in a pot in the oven, Buckwheat only in a pot .. In general, my pots are always at work.

[Lena,]

Again I wrote ... Teach me, someone, to briefly state my thoughts. Otherwise I myself get tired of writing, and I make you read all this rubbish for half an hour.
I already erased one post, decided to write it shorter - it became twice as long.

I am sitting in the bushes, but it was this message that just pushed me out of them! Lena, I myself sin by not being able to write briefly, but I just read your messages voraciously, in such a mood! Please keep up the good work.

keep up the good work

Brevity is not always the sister of talent. Lenka write ischo!

Today I just woke up some terribly kissing.

Your hug day has turned into a kiss day

[gawala]

gawala, Galina, 175-blower. Is it convection in the oven or some other program?
Today I took out my pot, Elena put it on the first page, only 2 liters. I wanted to cook borscht, but a new cartoon arrived. I put it in it.

175-blowing. This is convection in the oven

Yeah. he is.

I wanted to cook borscht, but a new cartoon arrived.

Well, I don’t cook borscht, but MV turned out to be the most useless item in my "wardrobe", oddly enough ..

[Galina]

Galina, thanks, I must try

[gawala]

oatmeal? All so tired and languid. On top of the brown foam .. 40 minutes and 30 minutes to brew. Long. But I have nowhere to rush. Rice only in a pot I do in the oven, Buckwheat only in a pot

gawala/ Galina, but it is possible with details: about rice, and about buckwheat, and about Hercules!

but it is possible with details: about rice, and about buckwheat, and about Hercules!

I take buckwheat rice.I fill in water, preferably warm or hot (in the history of pots it is important. Water is filled with hot or warm, and milk is always cold) The ratio is as it should be 1: 2. I close the pot and into the oven. Not necessarily for blowing, it is possible for 200 degrees. I put it when, how, when in bitter, when in cold, in general it is necessary to put in cold. so that the pot does not burst. But more often in the cold. Leave exactly 30 minutes and 30 minutes with the oven off. All.
As for the herculean porridge. I take milk, 300 grams, salt, sugar to taste. Be sure to coat the edges of the pot with butter. It is believed that the milk will not run away this way, but it does not run away either, they correctly believe, they don’t lie .. For 300 ml of milk I take 2-3 tbsp. spoons of herculean, which is quick cooking, we have it cut, not whole. and put it on 175 degrees with obudom for 40 minutes, perhaps a little less than 35 minutes, I look at the raised foam hat. I turn it off and leave it in the oven to rise for about 30 minutes. That's it. in time it is long. But very tasty.

[Galina]

Galina, Thank you! I will definitely try.

! I will definitely try.

Tell me what happens, okay?

What a harmful topic! Here you don't know where to put the equipment, but it turns out you still need to buy a bunch of pots! Lately, I really like all of the pots.
But I have a desktop oven and leaving it turned off to languish is not an option, it cools down quickly. How do you think how to simulate the cooling / simmering mode in a stationary oven?

How do you think how to simulate the cooling / simmering mode in a stationary oven?

I would lower the temperature to 100C, and leave it for an hour - the pot will cool down for three years, so it will heat up properly after cooking.
Girls, thank you all very much!

I would lower the temperature to 100C, and leave it for an hour

Savior! Now you can spank behind the big pot!
Yes, what else I wanted to ask, there are traditional pots - round, and there are oval ones, similar to a duck, is there a difference in cooking or what the eye will fall on, then take it? Or is there a secret in roundness?

I almost forgot! Not all large pots have handles, how do you take them out? They are heavy, aren't you afraid that your hand will slip?

[Elena Tim]

Elena TimThank you, kind woman. If you don't let live in peace, then ham, dumplings, molds, rolling pins, pots. What else can you think of?))) I don't need anything else.

The pots are beautiful, I couldn't resist.

Lena, while you're here, I'll ask. Are you making mastava soup? Did I name it correctly?

there are traditional pots - round, but there are oval ones, similar to a duck, is there a difference in cooking, or what will the eye fall on, then take it?

Wait a minute, boy, I can smell it, but one pot will not cover all needs. I, only having got hold of both pots at once (pigs are not counted), realized how different and thoughtful their purpose is. Well, judge for yourself, take at least a wide flat pot - not a single sane person will cook soup in it, because no one cooks first courses in saucepans. Soups require a saucepan, and therefore the pot should resemble a saucepan, not a frying pan. The same is with the second courses - you will not throw thin sliced ​​potatoes for gratin into a tall roomy soup pot, or, say, you want, layers of cooked chicken with potatoes and cheese, but it will disappear in this pot, like in an abyss, but it will not fit in an even layer, simply because the bottom of such a pot is too narrow for these purposes. So it turns out that you need two pots: a soup pot, the displacement of which will be commensurate with your usual saucepan for soups, and a second pot for roasts, with a wide mouth and bottom. You can cook anything in it - from casseroles to cereals, it will evenly warm up along the entire bottom, giving a better result, and at the same time it will always be convenient to extract yummy from it. I'm in my "flat", I cook soooo gratin, you will swing. By the way, it tastes better than in a baking dish. Manka somehow came, well, I took the pot out of the oven with a greyhound look - not only was the pot itself handsome, but the aroma was simply frantically delicious. Duc Manka immediately let's find out, do they take the pots?

The pots are beautiful, I couldn't resist.

Uhtyyyzh! What, did you order it, Ir?

Lena, while you're here, I'll ask. Are you making mastava soup? Did I name it correctly?

Shcha, Lyud, I'll run for a normal computer ...

Fuy, searched! I wanted to show you a live video where my favorite Uzbek chef Khakim Ganiev prepares mastava.
Found it! But not on YouTube, but on the Kitchen-TV channel.
Here, follow the link - there is a description, and just below - a video.

🔗

I cook in the same way, only add tomato paste to the fry - 1 tbsp. l.
Pancake! Mastavu hachuuuuu!

People ... Wait just got it - or did you want to ask something else, not a recipe?

What am I talking to myself, cheli?
Here's my delicious potted borscht:

This is a borscht ... Lenus, de my big spoon !!!

Uraaaaa!
At least one normal person was found, not sleeping when decent people eat borscht.
Natusik, take the chef's spoon at once and join.

[Elena Tim]

Elena Tim, Lenus, thank you! Not borsch, but a dream !! And where is the emoticon "eating in the night"