The Ninja family of kitchen appliances

[Jouravl]

Jouravl, and the chicken was long-playing ?? It turned out very well. I just love this, a lot of meat and a little bit of a yeast. Only the chicken was ?? Or added chicken legs for solidification ?? Because chicken can be bought everywhere, but fish dishes are rare. With us, in any case, but I always cook from a spoon.
And I still want to try to cook jellied meat in the usual slow, and everything does not work out for me, I do it once a year, on NG.

[Lerele]

Lerele, Irish, homemade chicken, but not long playing. I added three shins. I always remove the skin, I also put it to boil for 2 minutes and pour everything out, rinse it and fill it with hot water.
After readiness, I remove the fat on the surface of the broth. And I filter it. Therefore, I am always transparent.

Hurrah! Got a set of forms!
Weighty and the coating is ninja!
Here! In all projections

Got a set of forms

Irish, give me a link please

[helenanik]

helenanik, catch
🔗
I waited exactly two months and they are worth it!

[Jouravl]

Jouravl, I have to try that too. To drain the first water, I also do the rest. Sometimes I even put it out on the street, then remove the frozen fat, boil it again, filter it .. in short, a lot of work. But once a year will go.

And today I have something in between pilaf and risotto, that is, rice with meat

Roasting on the SEAR / SAUTE program, high



Then put rice, water 1: 2, program Pressure., Hi. 15 minutes



It turned out what I need, creamy texture, soft meat, little hassle
That's so creamy

[Lerele]

Lerele, Ira, even when the broth is ready, you moisten two fingers, wait until they dry up a little, and if they stick together, then everything will freeze, and if not, add a little gelatin. There are never problems with beef, but with chicken in different ways, here I did not add anything.

[Nadyush]

Nadyush, so many useful subtleties, m. will you issue a recipe?

[Jouravl]

Jouravl, my mother added chicken paws to the chicken, from them the jelly stands right, the trembling is tight. But here I didn’t see where the claws are, I have to look at the butchers.
I check that too.

[Lerele]

Lerelewhere to get these chicken paws from. Where I buy households, the hostess keeps herself. You can also cut off the phalanx from the wings and collect, but they have been
boiled and given to street cats.
helenanik, maybe I'll issue it a little later.
Girls, thanks!

[Open puff pastry pie with salmon and rice.]

Open puff pastry pie with salmon and rice.


She rolled out a layer of puff yeast dough, laid it in a perforated form with a removable bottom. The first layer is boiled rice, then lightly salted salmon with red pickled onions (1/2 small onion, 1 tablespoon of rice vinegar, a little salt and sugar), lightly beat 1 large egg with a fork and poured over the fish, rubbed cheese on top.
Grill. Bake mode, T-180 degrees, 20 minutes without preheating.




Hope, jellied meat - super! Transparent, a lot of meat, as we like!



Lerele, great risotto!



Irina S, congratulations on your shopping!

[Jouravl]

Jouravl, before I remember they were in stores, right in front of my eyes in the window is in such an iron trough, paws, then stomachs, then hearts, liver.
Cvetaal, Wonderful pie turned out

One more pie, filling - all the same lightly salted salmon, Chinese cabbage, raw egg and cheese.
Grill. Bake mode, T-180 degrees, 20 minutes without preheating.
I put pieces of fish on the dough (yeast puff), covered with three sheets of Peking cabbage, grated the cheese, laid out a drawing from the rest of the dough, smeared it with a beaten egg, poured the rest of the egg on top.

The salmon is over, but what about the three Camembert heads? Has anyone frozen it? In baking - we can no longer master

[Svetlana]

Svetlana, I froze industrial, in baked goods - no difference.
Angela has a wonderful puff pastry recipe:
Camembert baked in puff pastry with orange jam (ang-kay)


but I cooked in the oven.

[Tatyana]

Tatyana, I saw Angela's recipe, thanks! I made my own, frozen hard ones, I'll try Camembert ... Now I won't shove pastries into anyone

[Sveta]

In baking - we can no longer master:

Sveta, but simply, take cheese, grapes, nuts, a glass of red wine and sit down and exhale. You have prepared so much that rest is already required. And it is better to eat Camembert alive, it is even tastier when it is warm. Light, arrange yourself a unloading evening)))

[Jouravl]

Jouravl, Nadia, amazing jelly! What does long-playing chicken mean? And a philosophical question how long can jellied meat stand on the table without spreading without gelatin?
Irina S, Irina, great review, I really want such forms now! Girls can organize and buy together to save money on delivery?
Cvetaal, Sveta, the pie is probably very tasty, I love it with fish, tell me plz, how does Beijing cabbage taste like ordinary cabbage when cooking? Never tasted it cooked. Camembert can be shared. Even if it is spicy in a creamy soup of colored or broccoli.

[Jouravl]

Jouravl, Nadia, amazing jelly! What does long-playing chicken mean? And a philosophical question, how long can jellied meat stand on the table without spreading without gelatin?

Nadyush, a long-playing chicken, is a perennial laying hen, and I have chickens bought by chickens in April and slaughtered at the end of August, that is, five months old. Roosters have a very tasty broth, and they are long-livers.
If the jellied meat is in shape, then I have for the time of the feast when serving snacks, then I try to put it in the refrigerator, but almost always there is nothing to clean up, just get the next one ..
Without a uniform it costs exactly 5 minutes, then it is gone)))
I never even paid attention to the time, but now I will pay special attention.

[Nadia, Prank,]

Light, arrange yourself a unloading evening)))

Nadia, today nothing fits, and the camamber was 42 days old on January 7, I'm afraid that soon he will smell of ammonia ... Tomorrow I'll feed my friend - she has DR.

Nadia, Prank, I put whole leaves in the pie, but it's better to chop finely. Now the husband was eating, so the white parts remained hard. I used it for the first time in baking, but I made stuffed cabbage rolls, but cut off the white part.

There is an unfinished sponge cake in the refrigerator, the result of Instant's tests, but I could not resist the temptation to try a new form.

Charlotte

Eggs - 3 large
Sugar - 3/4 tbsp.
Flour - 1 tbsp.
Apples - 2 large
Baking powder - 1/2 tsp.
Vanilla and cinnamon

Fudik warmed up along with the form. She put paper on the bottom of the preheated form and laid out the dough.
Baked at 180 * - 40 minutes. , then reduced to 170 * - 20 min.

This charlotte on a sugar substitute, with citric acid and baking powder in it 1 tsp. If the recipe baked with sugar is more than 1/2 tsp. not required, and for those with a sweet tooth, you can put a whole glass of sugar and baking powder is not required at all. To be sure, you can put a pinch of citric acid when beating eggs. An excessive amount of baking powder in the biscuit, and charlotte is a biscuit with apples, gives the baked goods excessive crumbiness. This is not very good for my taste. When using a substitute, this cannot be avoided, but here it is - better this way than nothing.
Now about the sugar substitute. I use a baking substitute. Ingredients: maltitol and acesulfame K. It looks like fine sugar, not quite like dust. When used, the amount of substitute matches the amount of sugar. This substitute has some of the properties of sugar, it caramelizes and the baked goods turn out to be almost the same ruddy and does not differ in taste. But as a thickener, it is inferior to sugar, therefore, when whipping whites or eggs, the addition of citric acid is required, and more baking powder must be added to the flour and when baking a biscuit, replace a quarter of the flour with starch. When making a cream, this substitute is also good - eggs in milk syrup do not curl, but again, an increase in flour or starch is required.
On sugar substitutes, I ate a dog sled. My daughter has diabetes and had to try every possible sweetener, substitute, thickener, etc.



The bottom turned out to be not rosy enough, I think, because of the paper. Next time I bake without paper, grease the mold with butter.

I couldn’t resist the temptation to try a new form.

almost decided that I don’t need
and here such charlotte is cool
Irish, put a link in the recipes, please - the proportions are good

[Irina S]

Irina S, Tamara and I are a couple


Charlotte in Ninja® Foodi® 6.5-qt. (Lerele)

And I ordered these, a set for an air fryer, it seems that the size should fit. Will be on January 20 already.

Then I will unsubscribe when I get it.

Nadyush, the silicone rug from there is useless, because all the iron legs are on the edge of the bowl, and the rug does not reach the edge by 2 cm. I'm so green.

[Kara]

Kara, Ira, and I already bought another rug.
And that one is probably inserted into the forms. We'll see.

[Irina S]

Then I will unsubscribe when I get it.

Nagy, me and Irina S there are such (I have - with Ali, and Ira - with Amazon), metal black - not bad, the silicone mold is black immediately for disposal, the rest I don't use

[helenanik]

helenanik, Lena, I'll take a look. Maybe for ejection, or maybe I will adapt it somewhere. Can't you use this rug as a hot pad?

Can't you use this rug as a hot pad?

The rug is possible, probably, but I tried to use it in a saucepan, put a stand on it - it jammed all over, so only on the table
But I'm talking about a silicone mold for muffins - either use it for something else, or for discarding - nothing is baked in it, I tried it 2 times, Ira too. We wrote about this in the topic

But I'm talking about a silicone mold for muffins - either use it for something else, or for discarding - nothing is baked in it, I tried it 2 times, Ira too. We wrote about this in the topic

For muffins I have a lot))) but have you tried this form in the oven? I also use the oven



By the way, I like baking from the oven more.

Have you tried this form in the oven?

I have not tried it in the oven, only in the grill, I also have many forms, I have already cut some to the size of the grill

I haven't tried it in the oven, only in the grill.

Lena, in the grill, heating comes from the top and if the bottom of the forms is thick, then, of course, it will not bake.
And who tried it in a saucepan? I have not used all the programs yet, but there should be a mode in the pan where the bottom heats up. I have to try again, just wondering.

[Jouravl]

Jouravl, in BAKE, heating goes on from below, the red light is on.

[Jouravl]

Jouravl, in BAKE heating and from below goes, the red light is on.

I thought about it, but haven't used it yet. Did you bake charlotte in this mode?

[Jouravl]

BAKE heats up and goes from below, the red light is on.

Unfortunately, only from above. The red light is the indicator of a running program.
I have experienced baking the same cupcakes and charlottes in the same mold, in silicone with a hole in the middle, and in a mold from the Chinese set. She put the molds on the bottom, on the wire rack and in a preheated crispy basket. Of the three options, the best result was in a crispy basket. And my experiment with the heated ninja uniform today turned out to be the most successful of all. The bottom is not brown enough, but the reason is clear - on the charlotte, the border where the paper begins is clearly visible. Our Ninjas lack the bottom heat, but it can be compensated for by a heated thick-walled form.



Jouravl, VAKE mode is a baking mode, on which heating only comes from the top. There is airflow, but not as strong as on air fryer.

[Irina S]

Irina S, but how did you understand that the bottom does not heat ?? I could not read it anywhere. It seemed to me that it was warming from below. Otherwise my charlotte would not have been baked.

Look, there is a light in the middle on the left, like the wind is blowing, and on the right is a heating icon, and so it burned red, it means that the heating was working, well, I think so.

I went for a smoke and a new idea dawned on me. The set includes a pizza dish with holes, it is ideal for a baking dish as a lid.

Irina S, how did you understand that it doesn't heat from below ??

Experimentally

[Irina S]

Irina S, Ira, there should be heating from below in the pan, it cannot but be) I need to read it. Yes, there is a Frying pan where you cook with the lid open!
I also have the same shape with holes, only made of stainless steel, I showed.

[Jouravl]

Jouravl, if there were bottom heating in baking mode, there would be no problems, but they are. Try placing the pan on the bottom of the pan and the bottom of the cake will never burn.

Modes with a removable lid (pressure, steamer, slow and sear sauté (kebab) are heated from below.
With a native lid on top. Therefore, it is poorly baked in thick-walled forms.
Bake / roast - bake / bake.

I added a charlotte to Recipes.
Added to the description about a sugar substitute, maybe someone will come in handy.

[Jouravl]

Jouravl, baking cannot be without heating from below, the volume is small, it will not be baked only if it blows from above.
And then everything was perfectly baked when I baked the charlotte. I specially made it in my own saucepan, because I have not found such a method anywhere, all videos and recipes with other forms, and not in my own saucepan.
So many times I am convinced that testing is very important, I remember all Manna, may she be healthy and happy, what tests she had, everything is written on the shelves.
It will be necessary to bake something else and check if the heating from below works, although I have not yet figured out how to check it.
In general, it would be nice to add recipes according to programs in the first post.
For example, slow cook and recipes for it, bake and recipes. And then we poke at random for now

Therefore, it is poorly baked in thick-walled forms.

This is true. Once I tried to bake a cake in a small thick-walled pan and the result was disappointing. Even a crispy basket didn't help. A thick-walled form must be well heated and quickly pour out the dough.

[Irina S]

Irina S, Ira, in the native pan the thermal conductivity is higher, but in the forms it is lost, so if you bake, then in thin forms or in your own pan. Testing needs to be done. Or warm up the form in advance, as you write.

baking cannot be without heating from below, the volume is small, it will not be baked only if it blows from above.

Therefore, it is baked because the volume is small and because the pan is wide and the pastries are not high. The sides of the pan are heated from above.

Girls, here Elvira baked bread in a mold, it turned out very beautiful, but what about the bottom. The shape is not thin.
Kitchen appliance family Ninja # 18



And in what mode, I did not find something and in what? Grill or saucepan)



Realized a combination of modes. Apparently, first on Pressure, and then baking. I could be wrong ...

Girls, how did we bake in ordinary multicooker? Almost the same, only the heating was from the bottom. The top was baked, the bottom remained white and he had no chance to brown. Here, due to the hot air and heating of the mold from all sides or the pan itself, if baked in it, the bottom of the baking turns red. In a multicooker, the sides are baked well by heating the pan and in Ninja, too - the pan heats up and the sides turn red, and then the bottom.

Realized a combination of modes. Apparently, first on Pressure, and then baking. I could be wrong ...

Elvira explained that this is the baking mode, and the added water to create the steam needed to bake tall and beautiful bread. To do this, put a bowl of water in the oven.

And in what mode, I did not find something and in what? Grill or saucepan)

Casserole (L7 does not fit in the grill). BAKE mode. Water for steam, so as not to wear a cap. Che did not guess, take a picture of the sides and bottom of the bread, but they are paler than the "roof". Considering that the top is fried more, now I began to cover the tin with the dough with foil before baking.
I bake cheesecakes and cakes under pressure. There water is needed to build up pressure.

Subjectively - in the BAKE mode, in comparison with the pressure, there is some kind of heating at the bottom. At pressure, the bottom is lighter in color, and the crust is softer.

added water to create the steam needed to bake tall and beautiful bread. To do this, put a bowl of water in the oven.

Exactly!

I baked a biscuit in my own saucepan, it was baked and browned on all sides. This is the bottom of the biscuit. Girls, today I tried Peking Cabbage Pie. I did not like. The cabbage was not baked at all, as the rag became. I will not repeat such experiments anymore. It must be crushed, the coarse part tastes better, but completely raw.

[Elmira]

Casserole (L7 does not fit in the grill). BAKE mode. Water for steam, so as not to wear a cap. Che did not guess, take a picture of the sides and bottom of the bread, but they are paler than the "roof". Considering that the top is fried more, now I began to cover the tin with the dough with foil before baking.
I bake cheesecakes and cakes under pressure. There water is needed to build up pressure.

Subjectively - in the BAKE mode, in comparison with the pressure, there is some kind of heating at the bottom. At pressure, the bottom is lighter in color, and the crust is softer.

Elmira, Thanks for the clarification. I'm trying to figure it out, so that later I will not be sorry for the time and products spent. As the dough for biscuits and bread is lighter than for muffins and muffins.
It is already becoming clear that it bakes better in your own pan, and you need to cover the forms with foil on top.

Girls, how did we bake in ordinary multicooker? Almost the same, only the heating was from the bottom. The top was baked, the bottom remained white and he had no chance to brown.

Ira in a multicooker, on the contrary, the top is always light, and the bottom is brown. I always turn the bread over to get a crispy crust. Heating from below ...




Made Caesar salad croutons. Cut off the crusted toast bread, chop, drizzle with olive oil mixed with grated garlic, rosemary and salt.
Bake program - temp 150 degrees, time - 15 minutes, crispy saucepan.

The red button is heating, it automatically turns on at the end of programs with a removable cover.