Preparation of meatballs and not only in silicone ice molds

I cooked yesterday too. I'm not overjoyed with these blanks Al,
Now I want to cook the same fish, from red fish.

Today I cooked a soup with meatballs, what a beauty, the size is the very thing, everything is even and neat, and most importantly, how quickly!

I, too, made my turkey meatballs for 2 plates, took away unnecessary ones from my sister, and ordered 3 more pieces for Ali, I wait and will make supplies.

I cooked yesterday too. I'm not overjoyed with these blanks Al,
Now I want to cook the same fish, from red fish.

Flax, what kind of red can you make? What kind of soup will you throw later? Where do you buy a good one?

Flax, what kind of red can you make?
Where do you buy a good one?

Of course, I have never been Len, and where do I care about Madame Timkina, but I buy many seafood of red and other colors in "Red Caviar". But we must take their products, not partners.
Good luck!

Flax, what kind of red can you make? What kind of soup will you throw later? Where do you buy a good one?

I want to make from coho salmon, Nagy, or from chum salmon. I buy in "Red Caviar". Rybkaaa - mortality!
I buy a whole chunk right away (I still prefer coho salmon - it goes with its head), I put my head and part of the tail on my ear (only 4 servings - rich), and the rest I spill: some go for cutlets, part - for "salmon in Norwegian "
But for cutlets, too much minced meat is obtained, so half will go for meatballs.

From zhezh, eh! While my laptop was rebooting, Olka already issued all the attendance passwords

Thank you, girls, you think about this store I have on the street ...
And please give a recipe for fish meatballs and what kind of soup they like

[annnushka27]

annnushka27, Anya, yes, these are ordinary nameless dumplings. You just need to take a responsible approach to the choice of dumplings, choose those with less casting defects. All modern ones come with a marriage - a burr (sharp burrs and edges), where it is more, where it is less, but this marriage is in all modern ones, which in Soviet times was unthinkable even to imagine. To bring the dumplings to a working, safe for hands state, I had to work a lot - round off the skins for a long time and tediously changing, clean each hole-cell. All fingers were cut into blood, covered the cuts with a plaster and then grinded and grinded. The fingers healed long ago, but the result was pleasing, the dumpling maker turned out to be successful and high-speed. You also need to pay attention to the fact that modern dumplings have a low leg height, so you need to ask your argonian to increase the height of the dumplings by welding aluminum nuts or something similar from hardware to the legs. And here is the photo proof.



A low modern dumpling maker and a high Soviet dumpling maker



Different thickness of the bodies (bodies) of the dumplings. And here is just a paradox! Oddly enough, but it is the small thickness of the modern thin dumplings that contributes to the faster extraction of dumplings. It is more difficult to knock out dumplings from an old thick and heavy dumpling dish and much longer (the area of ​​contact between the dumplings and the mold is larger), but dumplings fly out of a thin dumpling dish in summer, just turn them over and pour themselves! So it makes sense to modify, sand off, grind the flash - the sharp edges and burrs of a modern dumpling maker and be sure to build up its legs in height, then it will give odds to the old Soviet one. It is the modified modern thin dumplings that are much steeper in terms of the speed of making dumplings than any familiar old Soviet dumplings. You can believe me, because I tried almost all samples of Soviet dumplings, buying them at Avito. I have a large collection of almost all dumplings. And the double modified dumpling maker is generally mega-speed. So it makes sense to do a double dumplings from a modern thin dumplings!



And that's why it is necessary to build up the legs of a modern thin dumplings. Do you see how different in height the dumplings from a thin low dumplings and an old high one are? You cannot stuff a lot of minced meat into a low one, because the dumpling rests with its belly on the table, while the old high dumpling maker allows you to make a good dumpling with a sufficient amount of minced meat. But the cell size for both dumplings is the same, just mm in mm! This is how important the correct leg height is!

think about this store I have on the street ...

And I’m very close to my house, which I am very happy about. And what kind of scallops are there - fly away!

And please give a recipe for fish meatballs and what kind of soup they like

And I have never made fish meatballs, Nadyush. I will experiment. But they will definitely be either with bacon, or with cheese, or maybe with both, at least, cutlets with such a composition are simply incomparable. After all, red fish (if it is not salmon) itself is rather dry, and with such additives it turns out to be absolutely fertile.

And the other day I was in two different stores. Red caviar was and there was no coho salmon anywhere. And I wanted to buy it so badly.

Don't look I ate it all

So that's who ate everything !!! Well okay, boom another fish to be content with

And what kind of scallops are there - fly away!

Ahh, scallops, I haven't eaten them for a hundred years, but I love them so much. Lucky you girls from Moscow. Here figs you can find normal fish shops.

But they will definitely be either with bacon, or with cheese, or maybe with both, at least, cutlets with such a composition are simply incomparable.

Previously, I also made fish cakes (they called them torn) with bacon, and recently I made, you know, with chicken breast. But not torn, but minced meat - I needed psyllium. Mackerel and sous vide. Now I made minced pollock with breast, threw it into the freezer for further vacuuming, but I haven't tried it yet. So such meatballs are quite a viable thing.

Lenus, write a recipe for coho salmon cutlets.

salmon in Norwegian "

How is Lenochka?

Dear girls! Thank you all very much for such a useful forum thread!
I am not a very active participant, but I go in periodically and am saturated with information)
Now I ordered a large dumpling maker for Ali, because I didn’t see such ones on sale either ... But I didn’t find Khorsovka molds of hemispheres balls for her. There is some kind of availability in the online store, but I called, they said no! They were there for 140 rubles.
Tell me, can anyone share a reference, in which store did they buy? Thank you in advance!

[Tereza]

Tereza, also ordered a dumpling maker without non-stick coating?

🔗

🔗

They are delivered by transport companies without prepayment, but the order is not less than 1000 rubles, that is, you need to take 5 molds at once. Call, find out.

[Creamy]

Creamy, the first link is weird, it just closes the browser

Everything opens fine for me, I even made an order. Try signing in with a different browser.

🔗

The first link opens normally. Leads to the "Balls" ice mold

[Creamy]

Creamy, Thank you so much! No, I ordered an aluminum one, which is now at a discount of about 900 rubles. What's wrong?

[Tereza]

Tereza, just exactly that!

[Tereza]

Tereza, just exactly that!

phew!))) Great, now we are waiting)

[Lyudochka]

Lenus, write a recipe for coho salmon cutlets.

Lyudochka, yes, I do not have a specific recipe, I always put everything by eye.
Well, I'll try to draw an approximate picture:
At least 100 g of lard is consumed per kilogram of fish, more is possible (I buy bacon in Dixie), and at least 100 g of semi-hard cheese (like edam, maasdam), or more; 1 large onion, minced through a large grinder with fish. Then 2 eggs are added to the minced meat; salt - 1 tsp (or to taste); a little black pepper (if lard is bacon, smeared with pepper, then pepper can not be added); 1 tsp dried greens (dill with parsley) or a handful of fresh, finely chopped herbs.
At first, such minced meat turns out to be very wet, and it will not work to form cutlets, so I always thicken it with semolina - 2-3 tbsp with a slide. Mix everything and let stand for 20-30 minutes. The semolina will swell and will retain all the juices, and will give the cutlets plump and friable. She herself is not felt at all. I never bread cutlets, I don't even roll them in flour - I don't like them. I fry over medium heat. I always fry 1 cutlet first in order to check how the minced meat behaves when frying: whether the cutlet keeps its shape, whether it crumbles when turned over. And at the same time check for salt. If suddenly the cutlet is "liquid", then add another spoonful of semolina to the minced meat (you no longer need to stand, you can immediately fry it). Well, she seems to have described everything. If I remember anything, I'll write.

"Salmon in Norwegian" Helen is it like?

I have recipe day today.
Lilyush, "Salmon in Norwegian" is my name, I don't know what the Norwegians call this appetizer, but they say it's popular with them.
So, raw fillet of red fish (salmon, trout, coho salmon, chum salmon), by the way, I prefer not to use salmon in this dish, coho salmon is the tastiest of all), so, cut the fillet into pieces of 2x2 cm or a little larger. We put it in a bowl and fill the whole thing with lemon juice, for about 600 g of fish there is 1 lemon; add half a teaspoon of salt (you can then add salt if necessary); pepper, add vegetable oil, as in a salad, and throw in a thinly chopped onion, thoroughly washed in cold water and squeezed out onion. Mix everything and leave for 10-15 minutes. That's it, we grab big spoons and eat who's faster. From the guest table, this snack is one of the first to fly away, no matter how much it is made.

Girls, you, if something is not clear, ask, otherwise I was in a hurry to scribble, we can, the gibberish turned out ...

All is well, you nagged. Thank you. Fat for cutlets means salty, do you understand?

[Elena Tim]

Elena TimThank you Lenochka !!!! I have never been to the Red caviar store! ....... there is a reason to visit!

[Kokoschka]

Fat for cutlets means salty, do you understand?

Yeah. But if you buy raw bacon, everything will be great.
The only thing is that you cannot use bacon, which has been lying around for a long time in the freezer and "was found dead." You can do things like mamadaragaya. Well, this applies not only to cutlets, but in general to any dish. But in a fried form, such lard will spoil the whole taste. I know that you know about this without me, but suddenly someone will come in handy ...

Kokoschka, visit "Red caviar" is a must. Then you won't get out of there.

[Kokoschka]

Kokoschka, Lily, go to the site and look at the assortment in advance, so that the eyes in the store do not scatter, but there is an idea of ​​what you want to buy.

So, raw fillet of red fish (salmon, trout, coho salmon, chum salmon), by the way, I prefer not to use salmon in this dish, coho salmon is the tastiest of all), so, cut the fillet into pieces 2x2 cm or slightly larger. We put it in a bowl and fill the whole thing with lemon juice, for about 600 g of fish there is 1 lemon; add half a teaspoon of salt (you can then add salt if necessary); pepper, add vegetable oil, the amount as for a salad, and throw in a thinly chopped onion, thoroughly washed in cold water and squeezed out onion. Mix everything and leave for 10-15 minutes. That's it, we grab big spoons and eat who's faster. This zakuson flies off the guest table one of the first, no matter how much it is made

Didn't forget to write to cook or fry there?
Some Japanese Norwegians

[Hope]

And I did not forget to write to cook or fry there

Hope, and what should be fried or boiled in this recipe? Lightly salted marinated fish.

[Elena Tim]

Elena Tim, Anchic, thanks girls! I want to visit for a very long time ... I feel it will happen soon !!!

And I did not forget to write to cook or fry there

No, no, Nadyush! Here the fish is cooked like the Korean He. Only Koreans "brew" fish with vinegar, and Norwegians - with lemon juice. By the way, lemon "eats" fish worse than vinegar. Therefore, this appetizer must be eaten within a few hours, otherwise, if, say, you cook it the night before and eat it the next day, the fish will "digest" and taste like a herring, and it will look boiled. Sometimes, when I cook this dish just for us, and not for guests, I, out of habit or out of greed, do a lot. I can't eat everything and the fish remains for tomorrow. I don't like this at all and I don't eat it anymore, and my husband eats it up with boiled potatoes, like an ordinary herring. That is, the taste and consistency of the fish changes dramatically for the worse. Not in the sense that this is disgusting, but in the sense that the result is not at all the same, and it turns out just a wasteful translation of a good fish.



Oh, wait for us, Alya on zh.pam pours for idle talk off topic.

[Elena Tim]

Elena Tim, no, you say, you say. The more discussions, the more interesting the topic!

[Creamy]

Creamy, Alevtina I am reporting. In the freezer I had a small container of jellied meat, with the inscription on the box "Jellied meat for the first"
I took out and applied my new knowledge, did not add water, until veda to a boil, pepper squeezed garlic into a bowl, and sent the jellied meat to the refrigerator. Great, we really liked it. Gone is this watery taste that jelly usually has after a freezer. I went and ordered whiskey molds for Ali. So far 2 pieces. and we'll see, maybe I'll order it before.
Alevtina kindly remembered you at dinner !!!!!!!

[Kokoschka]

Kokoschka, Lily, I am so glad! Wow, I'm finally rehabilitated! And then the people, "I have not read ( haven't tried), but I condemn it. "Girls on the forum generally do such culinary somersaults, and then just warm up to a liquid one, and then re-set it to freeze, they cause a persistent rejection, which is completely incomprehensible to me. But it's so simple!Lily, thanks for the report on experience

[Creamy]

Creamy, Alevtina, the way is super. I tried this and that all wrong .... and the chest just opened. Moreover, this jellied meat has been in the freezer since spring, because I also don't like the first one from jellied meat. And now you can eat jellied meat at any time !!!!!
Today I boiled pea puree to the delight of my husband. I sometimes add stewed Korean carrots and onions to it. The taste is more to my liking.
I will freeze part! Lyapota!

[Ala]

just warm up to a liquid, and put it back to solidify, they cause a persistent rejection, which is completely incomprehensible to me.

Ala, is this a pebble in my garden? Honestly - I tried to defrost it like this, but still I don't have that taste, so what can I do about it. I can write for an example: personally, raw frozen eggplants give me a disgusting aftertaste in my dishes, and a huge number of people do not understand at all what flavor I am talking about, "very tasty, like fresh!" So it is with jellied meat - it's different to me.

[svetta]

svetta, then if you tried and did not like the taste, this is another matter, but here just many inattentively reading diagonally, decided that I suggest eating jelly just from the freezer. I also don’t like the taste after defrosting in potatoes, rice, buckwheat and cottage cheese. I can only add defrosted cottage cheese to minced meat, no more.

[Kokoschka]

Kokoschka, Lily, yes, I am also very glad that you "rehabilitated" the method of "recovering" jellied meat from Creamy Alevtina after the freezer! I dragged myself and was sure of an excellent result!

And so, yes, in my opinion, you need to be more careful and less categorical in opinions and advice, especially from titled and deservedly respected users of the site.

svetta, Svetik, don't forget that your products there are very tasty. If I offer you to try jellied meat from products from the local supermarket, I am more than sure that it will not even be close to the taste of what you cooked. Everything is very relative ...

I went and ordered whiskey molds for Ali. So far, 2 pieces. and we'll see, maybe I'll order it before.

Kokoschka, Lily, and a link to the studio?

[Svetlenki]

Svetlenki, catch, I could not find it cheaper. if you find write, I can order 1 more piece.

These are cheaper to order, the same cubes 5x5x5cm.

0.23693bb5X8IUcS "target =" _blank "rel =" nofollow noopener ">> 0.23693bb5X8IUcS

[Marpl]

Marpl, Marina, what an interesting shape for 4 cubes, I have not seen such a before. The seller calls "the king of Cuba"

[Ala]

Ala, in my basket they are all sorts of different already, probably, a hundred thrown over, just look there ...

[Creamy]

what an interesting shape for 4 cubes

Creamy, AlevtinaIn this connection, a question for you - which, in your opinion, is the best bottom of these two molds? Single or with the outline of the cubes? (if you look at the pictures of these two molds, the bottom is different)

And one more question on the Khorsovsky tins - have you noticed how quickly the minced meat is frozen in them and is ready for use? I have to make a lot of dumplings in a short time due to my departure ... For my husband, load into the freezer ... I would like to prepare more minced meat in tins - I'm trying to calculate the time. And the finished minced meat leaves with water and the raw onion burns it ...

[Ilmirushka]

Ilmirushkawhat an impressionable lady you are to throw a hundred! I have the most sophisticated-wise forms sent to deep space on the mezzanine, but the simplest, unpretentious ones are just in use. Oh, by the way, about interesting shapes. About a year ago I bought silicone molds "Smilies" for caramel in Fix-price. Such funny and awkward and for a long time I could not get to them to test. Then she made "cockerels" and was simply stunned how simply "cockerels" fly out of them on sticks. And before that, I always did it in Soviet detachable aluminum molds. So the Soviet cockerels still had to try to take out the whole form, otherwise a hare without ears or a rooster without a tail And then he took it by the stick and that's it! sticks fit from wooden mini-skewers (cut into 3 parts). Now I really regret that I didn't test the "emoticons" form right away, now they are not in the fix-price list, otherwise I would have bought a couple. I always make cockerels in a coughing-snotty period - it helps to resorb cockerels when coughing, relieves the condition. Then I bought another form for cockerels, which seems to be good, but the "emoticons" are much more successful. These are these molds.

[Alechka]

Alechka, honey, well, what a lady I am and even "you", gospidyayayaya! With me STRICTLY on "you" Molds, which came across, almost everything was stored, then I will figure it out somehow

[Creamy]

Creamy, Alechka, and as always ... how do you

[Svetlenki]

Svetlenki, Sveta, it seems that cubes will be knocked out of a 4-seater a little faster, but in freezing it is more convenient and compact to place an 8-seater. Indeed, for 4-seater, rather wide sides will take up precious space in the freezer. I am for compactness and would prefer 8-seater forms to myself, but a single bottom or with a contour is generally indifferent to me. The time of the freezing of the Horses' hemispheres was not measured. I always make minced meat in the evening, place it in the freezer, in the morning everything is already frozen. I have minus 18 in the freezer. To cook a lot of dumplings at once - this is how many Horses forms you need to score at once. I have 8 Horso molds, each with 18 hemispheres, it turns out 144 hemispheres for 144 large dumplings. One large dumpling replaces two store dumplings in volume, that's when I get like 288 "store" dumplings.And how long you need to leave your husband, and how many dumplings you need for this period, you can count for yourself based on your husband's appetites. For the speed of freezing, I would not stack the molds on top of each other, but would try to place them one at a time in the freezer drawers.



Kokoschka, Lily, but here there is no recipe. I put refined sugar or lump sugar in a single layer in a ladle on the bottom (I buy it specially for these medical purposes), a little filtered water to the bottom half a finger high, next to it, a bottle of vinegar 9% is waiting on the table. As soon as the caramel began to barely change its shade (already quite thick), then I pour in 1 or 2 teaspoons of vinegar and, stirring, add. Vinegar creates the correct grid-structure of the caramel, then pour the finished caramel into silicone molds, insert the sticks and leave to rest. for a few minutes. I can't say how much sugar for what amount of water. Water is only needed to dissolve sugar. Then the water evaporates, the caramel thickens, vinegar is added for proper crystallization, is slightly boiled until tender and quickly poured. This is the recipe for my aluminum candy mold from the gear factory in the Vladimir region. Is this plant alive now, but used to cast such things from aluminum?

[Ilmirushka]

Ilmirushka,

[Creamy]

Creamy, thanks Alya, I'll have to try!

[Elena Tim]

Vinegar creates the correct lattice-structure of caramel

how interesting! I bookmarked the candy recipe.

And I wonder if you can take it to the first page?

Elena Tim, can I have a recipe for lollipops on the first page, eh?