Indoor electric grill with an open spiral Travola KYS-368B

[Dina]

there is no foil thing.

Dina, is there foil in the roll?

Is there a foil in a roll?

This is there, but after work to do needlework, aka the formation of something with bumpers, there is already no strength. Although, of course, I haven't unpacked it yet, I can open the box and won't resist

Fried the meat. I'm tired of being small, so I'm bigger.
I cooked right in such a well-heated oven.
For a very short time.

there is no foil thing.

and the foil itself, that is? Bend the edges to the top, here is the plate. Then buy it. Only do not buy high ones, maximum 5cm. in height.

[Rita]

Rita, Tell me, Rituyla! how did you cook and what meat?

Fried meat

Rita! I almost choked on my saliva! It is necessary to warn!

Only do not buy high ones, maximum 5cm. in height.

Yeah i remember

I unpacked how huge it is compared to my compact pin! I hold on with my last strength, so as not to fry something for the night.
Listen, don't you need to wash it before using it? Well, only if there is a lattice, right? Will the rest be burned in the process? Well, or to ignite there, as usual, and go?

Well, or to ignite there, as usual, and go?

What's hot there? That his plates are thick?
While baking and calcining itself. Wipe down the grate, spirals, pallet and that's enough

Wipe down the grate, spirals, pallet and that's enough

My device! For the lazy!

My device! For the lazy

Wash it after use - nearly - do not.

It is almost not necessary to wash it after use.

Uh-huh, isn't it lovely?

I tried the apples, imagining! Tomorrow I’ll probably go for Pissey, it’s interesting to try the meat * with a smoke *

Girls! Buy ribs urgently and cook according to this recipe

This is a bomb!!! (y) Still Monsieur Lazerson is a wizard! The recipe and technique are masterpiece, well, our grill is smart.
I marinated the ribs for a couple of days in a vacuum and poured a little water into the grill
well, a light side dish, maybe someone will come in handy
🔗




something did not work out correctly to insert the link from YouTube

[Mirabel]

Mirabel, Vic! And what is there on the current link part of the process? he stopped at boiling, and then what? And where is the marinating and sobsno frying? (I'm not sure if I have the patience to pickle for two days!)

[Dina]

Dina,



this taco will be better.
it does not need 2 days, let it be less. It happened to me by accident.

she doesn't need 2 days

This is what I like much more. Now it's up to the little thing - to find the ribs.

Girls, you will grill the ribs, do not throw away the bones, they will come in handy in the soup, from the grill they are directly fried, fried Brown broth. Basis for sauces, gravy. # 17

[Dinochka]

The other day I watched the program on TV, because there they talked about the ribs. Well, here I am, too, for the ribs. They are kind of wrong with me, the meat hurts, and the bones are soooooo little.
Here they grilled, probably, for 10-15 minutes, and it is good with such large pieces.
I will not shashlik with shashlik either. I'll try to cut bigger.
Dinochka, yes there are a lot of ribs in a vacuum. The average price for such is about 400 rubles per kg.

Yes Yes!!! Lazerson is a genius! Boil the ribs before frying them! What!!! Pretty boy)



In the morning, a decent wife got up and quickly nigrated boosters for her beloved husband)

There are modest tomatoes, leftover poached eggs, mozzarella and hard cheddar cheese. With a cup of coffee with a bang!
Hooray! To our grill, I love it more and more)

[a hundred years]

Lazerson is a genius! Boil the ribs before frying them!

Girls, I don't pretend to be genius in any way, but a hundred years so I do, in Shtebke on prog "meat", and then ..... with seasonings .... but at least in what

but I've been doing this for a century

but for me it was a discovery.
before that I marinated and cooked in the oven or in Afa. And this grill somehow burned them, it was impossible to eat
but I didn’t know all the nuances yet and cooked it without water.

Boil the ribs before frying them! What!!! Pretty boy)

Yes, with his submission, I have long boiled the pork ribs and brisket, and then baked in the airfryer.It turns out the meat is much tastier and more tender

And toasts ... just a separate song From anything that comes to hand, and there will always be a hot snack

Glazed ribs with pickled spaghetti potatoes (Admin)

[Tatyana]

Meat is much tastier and more tender.

Tatyana, but not the right word, there would at least be bones, the ribs themselves, the dog would have remained ...

yes there are a lot of ribs in a vacuum

You have it, we have less in a vacuum, but I'll look, I wanted fresh ones in general, maybe I just passed by all the time. With HP, you start looking at products that you previously avoided

I do not pretend to be genius in any way

We didn't check you, can you be his wife?

I have been doing this for a century, in Shtebka for prog "meat"

I've been boiling pork ribs and brisket for a long time

From this place in more detail, and on boiled pork too? I have already tried it in various ways, it’s delicious, it’s good for me, and my husband grumbles that it’s not soft meat, I get it dense in any way. I understand that it also depends on meat, but can we boil it first and then fry / bake it? I don’t want the boiled taste, but it doesn’t hurt either.

I understand that it also depends on meat, but can we boil it first and then fry / bake it?

I have a lot of such recipes, including an oven-slow cooker-stove.
Specifically, what interests? What meat piece are you going to cook? This will determine in what way and how to cook it, so that it turns out tasty and soft

[Admin]

Admin, oh, I got in successfully!
To me it is in the form of boiled pork for sandwich in the morning. I don’t know which part, most likely a ham or a shoulder, which in the store will shine and be less greasy. Without an oven, categorically, because with her love did not work out from the word at all. Cartoon / pressure cooker - suitable, on the edge of the stove too (if boiled). Aerogril will also trample, Delka is with me.
I listen!

[Dina]

We didn't check you, can you be his wife?

but

Dina, about the boiled taste: in Shtebka the "meat" program is automatic for 30 minutes, I don't need that much because after 30 minutes in the pressure cooker the meat will just fall off the ribs. I set the time for 15-17 minutes, depending on the weight and volume of the broth. Salt right away, but a little. I take out the ribs from the broth, let the broth drain, sprinkle with the desired seasoning and ... wherever you want - on the grill, in a frying pan, in the oven, in Kuzina. The taste still turns out to be fried and baked. I can’t say anything about boiled pork, I don’t do it.

I listen!

Ok, I'll make a selection for you

[Ilmirushka]

Ilmirushka, I understood everything, Ilmirchik! It’s more handy in Štebok than in a saucepan. And she spits well, the programs are verified. And you pour the broth to cover only, right?

I can’t say anything about boiled pork, I don’t do it.

Niparyadak! Well, how can you? And what about the buters?
Nothing, I'm waiting for Tanya with recipes. I will finish this meat all the same!

Ok, I'll make a selection for you

Oh, how cool! Thank you!

I'm waiting for Tanyusha with recipes

Pork loin and turkey fillet with cherries marinated in curd whey (Marta MT-1989 multicooker) (Admin)

Beef (veal), stewed in foil (multicooker Marta MT-1989) (Admin)

Pork carb "Sous Vide" (multicooker Marta MT-1989) (Admin)

Pork roll for breakfast in a multicooker Panasonic SR-TMH 18 (Admin)

Pork loin ham in its own sous-vide juice (Admin)

Oven-baked pork ribs "Men's food" (Admin)

Pork roll with cranberries in beer (Cuckoo 1054) (Admin)

Taiga-style pork (Cuckoo 1054) (Admin)

Meat platter "Zebra" (Cuckoo 1054) (Admin)

Boiled pork (Cuckoo 1054) (Admin)

Meat is different everywhere, pay attention to it

More recipes?

The meat can be viewed here Meat is an ancient product! (How to cut and what will we cook?)

[Admin]

Admin, oooo, boHatstvo! I will bookmark it, I will study it, thank you very much!

[Tan]

And you pour the broth to cover only, right?

Well, yes, sometimes the jelly turns out. If the broth is intended for cabbage soup, then pour more water.

Tan, almost all of your recipes have been in my bookmarks for a long time, but I can't tune in to such serious dishes, I'm waiting for inspiration

[Ilmira]

Ilmira, but what is difficult: threw it into the multicooker and let it steamed until cooked
Meat for butters, I make a small piece even in little Redmond 01

Sandwich turkey in a multicooker Redmond RMC-01 (Admin)

Do not be lazy, the meat will turn out great It just seems that it is difficult and difficult

Do not be lazy

Vooot, what's the matter, for sure! And I'm waiting for all the inspiration

Buy ribs urgently and cook according to this recipe

Bought and cooked, even an obedient girl. In the video, Lazerson covered a baking sheet with foil, and I put the foil right on the wire rack and, in my opinion, it bakes even more from the bottom and the butter remains on the foil, it will go to my husband in potatoes, he loves so much. But if he doesn't show up in 15 minutes (oh, those terrible traffic jams), I can't vouch for myself. And so I pinch off one piece. I won't tell him that I boiled it, and this was the first time I did it, let him think that this is the grill that knows how to bake.
Boiled in a pressure cooker for 20 minutes, 15 would be enough.

Girls! Buy ribs urgently and cook according to this recipe

Vika, thanks! I was very interested in the recipe.

I marinated the ribs for a couple of days in a vacuum

But I think ... But what if, instead of cooking - immediately in a vacuum, send it to sous?

[Galina]

Boiled in a pressure cooker for 20 minutes, 15 would be enough.

Galina, I said that 15-17 minutes are enough in a pressure cooker, depending on the weight of the ribs and the volume of the broth, no more is needed, the ribs may remain bare

[Ilmirushka]

IlmirushkaTo be honest, I have never boiled meat before baking, I didn’t even know that. And I just stewed the ribs in a cartoon or a pressure cooker, always soft, tasty. But on the grill, and even boiled, it turned out very tasty.

And what if, instead of boiling, you immediately send it to the sous form in a vacuum

no no!!! it will not be that at all. Cook exactly as the chef advises, with onions, rice, soy sauce. Such deliciousness will be!

that it is the grill that knows how to bake

so let him think so! and my wife is so skilled that she could cook such ribs!
I, too, no one knows what I cooked there or not cooked. Very few people care about this. But the grill is appreciated by the whole family.

[Tanyusha-Admin]

Good day to all! Here I am now with Travolka! I got it yesterday, but decided to try it today! Prepared chicken legs. Well, what can I say, the grill was tested and was honorably accepted into the staff of kitchen pribluds. The legs are a little fried, since I forgot about them a little There is no smell, I thought that they were not brown yet. Inside, the meat is very juicy and tender. The grill is washed once or twice! She did not lay anything on purpose to evaluate it in full. This grill will fully replace the electric BBQ grill, which has worked out its age and gone beyond the rainbow.In general, I, like all residents of the Bread Maker, have several pizza makers, a contact grill, but this grill stands apart. It is impossible to answer the question, which is better - contact or this one! They are different and their functions are different. Tanyusha-Admin, thanks for digging up this grill on Ozone and showing it to us!
And this is a chicken leg with a cucumber salad

Prepared poached eggs for Saturday breakfast in our grill)
Vkusnaaa !!!!

[Girls]

Girls, to your health! What different dishes have I prepared? I've been going to make eggs for a long time, but I won't ripen something.

Here, you can get it with your photos. I don’t want to cook anything today.
I have a LAZY DAY today! After yesterday's epic with green tomatoes

I'll go and think ... maybe I'll cook something

Our grass grass has taken root like a breakfast stove. Works every day. Toasts, hot sandwiches, crispy pita pockets, shaved pieces of meat ... There are still omelets and sausages ahead. But I would also buy a little protveshka for hot buters. It seems to me that it fries too much on the wire rack, the bread burns. I'm putting the folded foil in now. I feel more comfortable this way ...
And I'm also delighted that there is no burning or dirt ...

overcooking on the wire rack, the bread is burning.

so it seems to me too. For breakfast, I somehow use other units.

the grass grass has taken root like a breakfast stove.

That's what I had in mind when buying a grill
Quick short meals Instead of frying the meat whole carcass

seems to be too fried on the wire rack, the bread is burning

I follow this, but I like the crispy bread so much, especially the dark one, that I don't put anything under the toast.

In the video, Lazerson covered a baking sheet with foil, and I put the foil directly on the wire rack and, in my opinion, it bakes even more from the bottom

So, I, too, with ribs and I need advice - I do not need butter, do I still need to underlay the foil or not? The chef has a baking sheet, but we have a grill, is it a matter of principle or not?

And another question - many I see cover the bottom pallet with foil so as not to wash it - how do you cover it? Until the slit into which the ten goes? Or is it all entirely and make a hole for the ten?

how are you covering?

Yes, cover it as you like, only so that the bottom under the spiral is covered. What are the standards for this?
The instructions just say "pour water"
Or you can leave it blank and wash it all the time

to underlay all the same foil or not?

Yes, do as you like, as you like yourself, and do it. Imagine and watch the result. Do it the best you can.

It is not at all necessary to look at us and repeat, we also act to our taste and as something inside tells us to achieve the best result

You don't have to look at us and repeat

The first time I try to follow the recipe / advice, and only then ...

Yes, cover it as you like, only so that the bottom under the spiral is covered.

Got it! The main thing for me is that it can then be taken out conveniently, because of this I asked, otherwise you will cover it up, and then while you take it out and get it dirty in the process.
Exactly, I forgot about pouring water, they wrote that it was important.

Girls who made ribs according to Lazerson with boiling not in a saucepan, but in a multi / pressure cooker - did you put them in cold water or, like a master's, in boiling water?

did you put them in cold water or, like a master, in boiling water?

Into boiling water. Lazerson has said more than once that when boiling for broth, meat is put in cold water, and "on meat" - in boiling water.

did you put them in cold water or, like a master, in boiling water?

The answer is here Indoor electric grill with an open spiral Travola KYS-368B # 233