Pizza makers: Princess 115000-01, Tristar, GF, Travola, Clatroniс, etc. (2)

process from a cold oven, without breading, it turns out blush to get

Vika, I wouldn't eat without rosy (probably)

Lately, however, I can't get enough of Kuzinka and cutlets, like many other things, are now frying there.

And fry the cutlets with breading, ladies?

To prevent the cutlets from flowing, it happened, they need to be slightly breaded, for example, I roll a little in c / w flour, they never flow.

[Mirabel]

Mirabel, Vika! It seems to me that a lot depends on the juiciness of the cutlets themselves. My chicken is always reddened, but they are less juicy. And beef, pork and beef, they are juicier, but also less reddened. But I, really, always in a hot place.

[Roma]

But I agree with Roma, the meat is fried on a heated surface, and during cooking it is thrown into boiling water (if meat is being cooked, not broth, of course). It's just that, most likely, your stoves heat up so quickly that this difference is leveled.

stoves heat up so quickly that this difference is leveled.

This is exactly what it is.

[Admin]

Admin, Tanya, what are you doing ?! Do not be offended, please.
It's okay, right?
Vikul, I do it in breading and without, but I always try to adhere to the rules of proportions from Tanya Admin... Above, I gave a reference on her topic with cutlets. I always cool the minced meat before frying, as well as the minced meat for dumplings before molding.
This advice helps me a lot. If the minced meat is at room temperature, then the water literally flows. Brrr.

Ladies, of course, I'm already afraid to say a word here, but when we cook, we have a three-component system: hostess-appliance-cutlets. And these cutlets, all other things being equal, can give a variety of surprises. Nobody details when describing: their own / purchased minced meat, fresh / frozen, fatty / lean, according to what recipe for cutlets cooked or homemade / semi-finished cutlets in general, etc. There are too many unknowns in the equation regarding the cutlets themselves. Therefore, the reason for the release of fluid is not necessarily in the skills of the hostess or the "habits" of the stove. IMHO.

[Accomplishment]

AccomplishmentI think every housewife compares her result in a pizza oven with her result in a frying pan - all other things being equal. Hence the conclusions: better, worse, or the same turns out.

[Natasha]

your own / purchased minced meat, fresh / frozen, fatty / lean, what recipe is used for cooked cutlets or homemade / semi-finished cutlets in general, etc.

That's 200%. I did not indicate the amount of bread in cutlets
I already gave 500 pages ago an example of how in the same recipe (I already forgot which one) I replaced only one ingredient and with a difference of 30 minutes I got two diametrically opposite results



Natasha, I think, and in a frying pan results are better and worse. Very dependent on the products now

[Larssevsk]

The amount of bread is the recipe.
And minced meat today is unpredictable. I bought the finest-looking meat at the end of the summer, minced pork: beef = 50:50.
My homemade ones, having tasted the very first pies made from this minced meat, hatched out on the filling and almost in unison asked: "Are they with potatoes?"
So that...



Larssevsk, on all counts

[Vic]

Trust the practices.

And we mean theorists

Indeed, even if you do not go into the topic, they will immediately put "strangers do not go with us"

fried in Klatron without breading, with preheating and for some reason a lot of liquid came out

Vic, and Clathron is not too low for cutlets, they become lush, and the lid begins to press on them, respectively, and the juice flows.

[Larssevsk]

Larssevsk, well, here the people are experienced, advanced. For me, the collective opinion of the forum is an indisputable authority, I always go here for feedback on technology and nowhere else

The girls, after they started making boiled pork in the microwave, began to draw how much our meat was stuffed with any ... her. Sometimes you put a good piece, a little bit of water at the bottom and a scent in the kitchen, and sometimes a whole container of water smells of something incomprehensible. Once I discovered what holes from the needles in the Mirotorgsky piece of pork:

Here, I found cutlets))) long-standing, summer, I don't remember performance characteristics, I'm sorry, but my stuffing.

[Larssevsk]

Larssevsk, Larissa! The rights. Can not argue. I recently peeled off the skin of a chicken, and underneath it the "jelly" cannot be understood from what, most likely from this very ... not. All this, no doubt, changes the taste of food, just makes it tasteless, and cooking is very different than it should be.



But somehow it is necessary to adapt to these current products, we will not see others in our century, unfortunately.

when cooking, we have a three-component system: hostess-appliance-cutlets. And these cutlets, all other things being equal, can give a variety of surprises. Nobody details when describing: their own / purchased minced meat, fresh / frozen, fatty / lean, according to what recipe is cooked for cutlets or homemade / semi-finished cutlets in general, etc. There are too many unknowns in the equation regarding the cutlets themselves. Therefore, the reason for the release of fluid is not necessarily in the skills of the hostess or the "habits" of the stove.

This is what you need before each answer to the next cutlets to write questions.
But, after all, they will be offended again ...

I would also ask for a photo to give and describe in minutes what and how they did.
Otherwise, we ask lengthy questions, but everyone wants specific answers.

And they carry water to the offended)

[compares his result in a pizza maker with his result in a frying pan - all other things being equal.]

Fulfillment, I think every mistress compares his result in a pizza maker with his result in a frying pan - all other things being equal. Hence the conclusions: better, worse, or the same turns out.

But I agree with that.
On the same example Wiki:

I used to fry in a simple electric frying pan, until it began to stick very much, now I switched to Clathron II .. somehow it didn't work out very well.

My girls, I'm not talking about the result. It is clear that your own with your own in different devices. I'm talking about the process. And here options are already possible ...
You need to adapt to each device! Someone has no problems on the fly, but someone has a trial and error method ...

And my cocklets in a frying pan and in Tortillana are not at all the same as in these ovens. Everything is the same, but the result is not at all the same. What is there ?! Unclear. With the temperature, you see, something.
In these ovens the cocklets are inflated straight up, and in a frying pan they are modestly fried.

Oh, the second day and all about the coclets.

The clathron is too small, of course, for lush cutlets.

There are too many unknowns in the equation for the cutlets themselves. Therefore, the reason for the release of fluid is not necessarily in the skills of the hostess or the "habits" of the stove. IMHO.

I agree absolutely! When frying burger-type cutlets (without water-binding components) in GF-ke when laid out in cold and hot - the result is always the same, no juice, golden brown crust. When frying traditional cutlets, the result will depend on the amount of water in the cutlets and the speed at which the oven warms up.

If a cutlet mass like "Lazerson" is with a lot of water, I would not dare to spread it in a cold one ...

Horror what passions flared up in the face.
Well, my fellow practitioners and theorists, I made cutlets according to the Tanya-Admin recipe. Thanks, Rita, for the tip. Although I used to do this in principle, I also read it from Lzerson, but of course Tanya noticed a lot of important little things.
Breaded in flour. Cold stuffing was from the refrigerator. The first batch was cooked on a cold one, the second on a warmed one. Well, what can I tell you, a little was released on the heated liquid, but a little more than when frying in a pan. But when frying from a cold state, there was enough liquid, but not so much, of course, as when frying without breading on a cold stove.
The experiment was carried out on 6 cutlets. Three in the first and three in the second game.



Has burned even today

Puff pastry with lamb in Travola and Princess pizza makers (Elena Tim)

My husband said it was delicious. Baked on nets and a Teflon rug. For the 30 minutes put in the recipe, the top did not turn red at all, I had to add another 5-7 minutes and then leave it in the oven off for 15 minutes. Again, I wonder where it tastes better in the oven or in Tristarchik. I'll have to compare.
Photo not very

I also wanted to write that it was warm and cozy here too. Let's not quarrel, but share our experience.
I continue to master my Princess (P2). I like everything about her, so the pizza turned out the way I like it, on a thin crispy dough

For me, it tastes much better than we recently ate in an Italian restaurant in the center of Moscow.

I also really liked Elena Tim's pies

Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers (Elena Tim)

Made with filling # 3 and # 4
But charlotte

Charlotte with orange and nuts (lean) (Crochet)

I got a little fried, opened it after 19 minutes, when I felt the smell of burning, I think that 15 minutes would be enough.
Is not a good fellow Princess-15 minutes and juicy, "fluffy", delicious charlotte is ready!

[Pavlena]

Lena Pavlena, with good baked goods!
So the positive has gone!

[Pavlena]

Pavlenawhat beauty and deliciousness !!!
Can I have a pizza dough recipe?

[Mrs. Addams]

Mrs. Addams, I understand that in this section, the topic is moderated by the author of the topic himself throughout the existence of the topic.
Something like this. Or maybe not.
Pavlena, cool pastries. I've also been looking at Lenusi for a long time Tim pies.

[caprice23]

caprice23, Natasha! Sorry to climb. If there is durum flour, then try this dough.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=469623.0
It was once given by Galya-Marlanca, this is a dough recipe from Thermomix. I liked it so much that I abandoned all the other recipes and now I make pizza only from it. The dough is thin, crunchy and at the same time flexible, the pizza can be rolled into a tube.
Maybe you will like this too?

The experiment was carried out

Natalya, what conclusion did you make?

[Elena]

The conclusion is that in a warmed-up pizuapechka, the catlets are better, more correct, and juicier. This is in my particular case)



Elena, there is no such flour. And if from simple flour? What does this durum wheat flour give in this case?

Although a lot depends on the participants ...

It's not about the models of bread makers and pizza bakers, it's far from the models ...

[caprice23]

caprice23, Natasha! Many people like Lerele pizza dough according to these recipes
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=410631.0 and
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=469485.0

But a lot depends on the stove model. This is my "invincible" opinion. I have all of them, except for the GF-ki, and that is only because I have nothing to support her cover. And I really want to try it. I really like it in absentia.

[Elena]

Elena, thanks, I tried this dough. I really liked it

[caprice23]

caprice23, Natasha! They also praise Anise's dough very much, I have not tried it myself.
And there will be an opportunity, buy durum flour, at least the usual Russian. On Ozone there is, there is a package of 500 grams too. Order at least a little and try it. You will definitely like it. It looks like a real pizza, like a good pizzeria. Only bake from it especially or without rugs at all, or on one Teflon. Otherwise, the bottom does not turn very red. And roll or stretch thinly. Now I make from another dough only when there is no durum flour.

[Elena]

Elena, thanks, I will definitely try. At Ozone, of course, delivery will be more expensive than flour itself. It has become very interesting now. It is a pity that supermarkets do not sell it, or I have not just seen it.

[caprice23]

caprice23, Natasha! I just don't know where you live. In principle, durum flour can be found in any decent chain store, in Auchan, in the Metro, etc. And order from Ozone along with some other purchase, just to boot.

We have fives, Spar, tape, magnet
I'll look there, suddenly there is.

[Natasha]

Natasha, I recently bought such special / flour for pizza in Pyaterochka, though I have not tried to bake it from it yet

[Tatyana]

Tatyana, I have one. Baked out of it. I did not appreciate something, did not understand. It stands now. But she's not hard in my opinion. Or am I wrong?

[Natasha]

Baked out of it. I did not appreciate something, did not understand. It stands now. But she's not hard in my opinion.

Natasha, yes, not from solid - I also baked from it and did not understand the difference with ordinary flour! And I take Macfa's semolina of hard varieties - and don't bother!

[Olga]

We need to bake out of it again, what is it worth, then Rehabilitate it, so to speak)))



Olga, and how much semolina do you add to flour? What part? Should you grind it or just like that?

Grind "0" is considered larger than "00", I still need to open the pack and bake something

[Tatyana]

Tatyana, bake. Share your opinion with us

how much semolina do you add to flour? What part? Should you grind it or just like that?

Yes, just like that - as much as the recipe requires durum flour. I make pasta and dumplings with her - mostly in half with wheat flour.

I make pasta and dumplings with her

I also add semolina to the noodle dough, it turns out when cooking aldente, even if you gape.

And I take Macfa's semolina of hard varieties - and don't bother!

but this is already interesting! We, too, with the search for durum flour somehow did not work, but semolina in bulk

I read about * cutlet wars * guard, how many problems! I somehow instinctively fry chicken cutlets in Princesk, and if artiodactyls, then immediately into the grill and did not even know that there were liters of water out of them. Live and learn...

with the search for durum flour somehow did not work, but semolina in bulk

The semolina is in bulk, but all of the soft varieties. Of the solid, too, is not often found here. I saw and bought a couple of times, recently something has not been found (((. We will search

but all of the soft varieties

Come on, I missed it, it says what is solid? Makfa, I mean we have a lot, and what is there less written I have not read, I'll go see what line is important there.

Makfa, if I'm not mistaken, and this and such happens

[Deana]

Deana, Makfa says Manka T, which means from hard grades. I also add it to the pizza dough.
At other decoys) you need to look at the composition, they should write from which wheat. If nothing is written, then this is definitely from soft varieties.

At lunchtime, I was sorting semolina in Pyaterochka; all of them say semolina M (soft). Macfa was gone.

Yes, just like that - as much as the recipe requires durum flour

Doesn't semolina crunch on your teeth afterwards? How does it feel in general?

Makfa has Monka T

Aha, now I'm driving around the shops, I'll check what letters are there, that's how easy it turns out! To find semolina current! If I find it on the network, unsubscribe, hand over the attendance and passwords.

Here it is hard semolina