Cooking recipes. Lost recipe!

[kleskox35 !!!!]

kleskox35 !!!! This is a recipe !!! From one description, drool began to flow I take a note !!! It's got to wait for the weekend

prascovia Thank you, it is already stewing in sour cream with vegetables in a new multicooker (the one that I will save in pieces, but I will save a whole tada ...)

I once read here how and where you can use a vanilla stick, can someone remember where this is written?

by Lisss

vanilla extract
Structure
1 vanilla pod
3/4 cup vodka (180ml)
Preparation
Split the pod lengthwise, scrape out the seeds with the tip of a knife. Place both pod halves and seeds in a 1 cup (240 ml) jar with a screw cap. Pour the pod with hot vodka, let cool to room T, close the lid and leave for one week, shaking the liquid once a day. After that, the extract is ready. It is stored forever, does not deteriorate, in a cool dark place.

I, too, first began to answer Rybka, how I use vanilla pods, but she asks about sticks. And sticks, I know, are used differently - they usually take 1/4 of the stick per kg of confectionery, for example, pudding. They also put a whole stick for storage in powdered sugar, and then all the powder smells like vanilla. If we are talking about pods, then I put a whole pod without seeds when cooking dessert.

Girls, tell me, do we have a recipe for making colostrum somewhere on the forum? Otherwise I can't find something

[Nata333]

Nata333 , on the forum there is no such recipe. If you want, I will offer my own.

[Qween]

Qween, want

Basically, baked colostrum is such a sweet omelet. And the ratio of ingredients can be adjusted according to taste.

For 1 liter of colostrum, you need 5-7 eggs (depending on the size of the eggs and the desired density of the "omelet"), 2/3 cup of sugar, and vanilla.
It is not necessary to beat very much, it is enough until the sugar is homogeneous and dissolved.

It is necessary to bake at a low temperature, but longer - about 130-140 degrees. Be sure to pour colostrum in a thick layer - it is convenient in a cauldron.
When you see a very ruddy thick crust on top, turn off the oven. Do not get the colostrum right away, the path will stand and cool down.

The cauldron is also convenient in that you can cover it with a lid to be sure it does not burn.

I dream of baking colostrum in a slow cooker, but there are no raw materials yet.

If something is not clear, then write.

Be sure to pour colostrum in a thick layer - it is convenient in a cauldron.

Here, if possible. is the whole mixture in a thick layer or colostrum separately?
Another question - after cooling, the volume decreases greatly (in comparison with the hot state)?
I looked at the recipe that my mother gave, so it's almost the same. Only among them it was customary to dilute 1: 1 with milk and throw in a little soda, probably just in case, so as not to curl up. It will be interesting to try the undiluted version
And another question - have you tried to do it in the microwave? I have a little bit of it left for experiments, just a glass

Milk and soda are diluted so that colostrum is guaranteed not to curdle. After all, if you try to boil pure colostrum, then it necessarily curls up - it does not have the same composition as milk. But, after adding milk, it will not taste so creamy at all.

Therefore, it is better to simmer colostrum at a low temperature, and not dilute it with milk. But that's for your taste.

I don't cook anything in the microwave. I used to try to cook a simple omelet, but we don't like it, although I tried to cook literally seconds. And I was also given a recipe for a milk soufflé with eggs for the microwave - in general, it tasted terrible.

If you dilute colostrum with milk, and cook at low power, then it should not curl up in the microwave.But then - what about the ruddy crust?

The baked colostrum does not greatly decrease in volume, but one glass is not much, and you need to pour the colostrum for baking in a very thick layer - it is better if at least 15 cm, and preferably higher.

I think, into what to pour such a small amount of mass ... Do you have any cocotte makers?

[Qween]

Qweenwhat are you clever!
Colostrum is a rather rare phenomenon in our country. So thanks for the information about him and his behavior.
There is something like a Turk with a wide neck about 300 ml, maybe 400 ... There is a 1 liter saucepan with a thick bottom ... Does the volume increase greatly during the baking process? In the diluted version, the volume increases three times, but then sits down. I'm afraid he'll run away - I won't catch up

[Nata333]

Nata333 , Thank you .

If baking is carried out at a low temperature and without milk, then it does not rise very much.
And one more thing: I think what are you planning to do with milk? Then put more eggs.

By molds: I haven't seen your turkey. And, the pan, if not wide, is fine.
Maybe you also have some thick glass bowl?

I tried the divorced yesterday, today there will be your option.
A saucepan named "stewpan" is probably 18cm in diameter, most likely I'll take it. Glass wider
thanks again

Please write later - as a result.

I am reporting.
The experiment was not clean. Because the colostrum is sour. I had to quench the acid with soda. The rest is as agreed
Will not run away to the account:

Since I overexposed it in the oven, the color turned out to be too tanned, not sunny. But the holes are round

I liked this option more. Next time I'll try to do it right.
Interestingly, if you do not add soda, the holes will still be obtained or will there be a monolith? Although I like the holes
Thank you

[Nata333]

Nata333, what a beautiful colostrum! To your health!
Honestly, I didn’t get such holes, just like in cheese.
Perhaps this came from quenching the soda in an acidified environment, during baking.

And at what temperature was it baked?

I don’t know for sure, but I set it to 150. This is my minimum. Half an hour later, the hat in the first photo was filmed. Then I rode off "for a short time" to the market and returned only 1.5 hours later. So for a glass of 2 hours it is harsh. We always get holes (we always do it with fresh colostrum, I overexposed it), then because of the soda. Only they are flattened, as at the very bottom.
And mom said that in the holes all the buzz and without holes she does not want
So give her a piece, let her try

I bake at a lower temperature, and then such a hat is not taken.

Ahhh, of course! I myself wrote to you that when you try to boil pure colostrum, it must be curtailed. Now, of course, it's logical to assume that soda, after all, gives these holes.
Yeah, without soda, the holes are not so expressive - that's a fact.

It is a pity that you do not have the opportunity to bake at a lower temperature - the result would be even more pleasing.
But in general - do not take your eyes off!

Let me ask you - what are you creating such beauty from? actually what is "colostrum" and where is it taken?

[fugaska]

fugaskaColostrum is the first and second milk from a cow that has just given birth. Mom takes milk at the bazaar and negotiates with the milkmaid so that when day X comes, they will bring it to her. ... It was a surprise for me to find out that here (the parents are not local) it is used in such variations that I would strongly think to try or not.

wow! no, I certainly won't bother! and try oh how you want - such delicious pictures !!! will have to ask for a visit to folk crafts, for a tasting!

[prascovia]

by Lisss

vanilla extract
Structure
1 vanilla pod
3/4 cup vodka (180ml)
Preparation
Split the pod lengthwise, scrape out the seeds with the tip of a knife. Place both pod halves and seeds in a 1 cup (240 ml) jar with a screw cap.Pour the pod with hot vodka, let cool to room T, close the lid and leave for one week, shaking the liquid once a day. After that, the extract is ready. It is stored forever, does not deteriorate, in a cool dark place.

prascovia, thanks for the recipe! I will definitely try !!!
Now I want to clarify what it means hot vodka? How hot is it? It can ignite, can't it?

[dopleta]

I also first began to answer Rybka how I use vanilla pods, but she asks about sticks. And sticks, I know, are used differently - they usually take 1/4 of the stick per kg of confectionery, for example, pudding. They also put a whole stick for storage in powdered sugar, and then all the powder smells like vanilla. If we are talking about pods, then I put a whole pod without seeds when cooking dessert.

dopleta, but maybe pods and sticks - is it not the same? I have the usual classic pods ... uh ... vanilla sticks

How do you use pods?

How do you use pods?

I just take out the seeds and throw in what I cook. For example, in Panna Conna, I put it in heated cream.

[prascovia]

prascovia,
Now I want to clarify what it means hot vodka? How hot is it? It can ignite, can't it?

I heated it somewhere up to 50 degrees, so that the finger would be hot, but not burn.

Dear members of the forum, for half a day I have been looking for a recipe for making chicken skins, I know for sure that it is somewhere, I have already re-read the table of contents of all author's topics, and I cannot remember where I saw it. Can someone help, I will be very grateful

[vishenka_74]

vishenka_74 , that's what I found. Maybe this is what you were looking for.

Chicken skin patties

[Mila007]

Mila007 no, it's not that unfortunately, but thank you
I will look for more
this is a recipe from either Stеrn or natamylove, or maybe I'm wrong, but I know for sure that they took part in the discussion

found found
Crispy Chicken Skin Chunks by natamylove

https://Mcooker-enn.tomathouse.com/in...24514.0
Thank you !!!!!!

[vishenka_74]

vishenka_74 , very happy about you! I just started looking through Natasha's Temka ...

Girls, where to attach the old homemade sour cream? I have already sent 200g to straws, and I would still put 200g somewhere ...
Maybe you can replace something with such sour cream in recipes ... for cupcakes, for example ...

[RybkA]

RybkA

I have light cupcakes on sour cream here, though not 200 grams will fit, but 100 will be:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38965.0

Girls, where to attach the old homemade sour cream? I have already sent 200g to straws, and I would still put 200g somewhere ...
Maybe you can replace something with such sour cream in recipes ... for cupcakes, for example ...

Make a pie based on the Tsvetaevsky pie with Antonovka, replacing the apples with some berries. There sour cream goes into the dough and into the filling.

Make a pie based on the Tsvetaevsky pie with Antonovka, replacing the apples with some berries. There sour cream goes into the dough and into the filling.

Ooooooo tasty apples + blueberries based on Tsvetaevsky.

RybkA, in the cupcake section there is also a cupcake with sour cream (there is 200 g, in my opinion). In winter I did it many, many times with raisins, nuts, etc. Very light, tasty and some people even like it VERY much. For some reason I was asked to repeat it. Although she baked a lot of different things.

I realized about the cupcakes, I'm already going to choose ...
And Tsvetaevsky pie ... eeeeeeee ... I have never heard

[RybkA]

I realized about the cupcakes, I'm already going to choose ...
And Tsvetaevsky pie ... eeeeeeee ... I have never heard

RybkA, so here it is:Tsvetaevsky apple pie

Girls, where to attach the old homemade sour cream? I have already sent 200g to straws, and I would still put 200g somewhere ...
Maybe you can replace something with such sour cream in recipes ... for cupcakes, for example ...

I always add sour cream here

[lega]

lega , got it! Now I know
Omela , I read the recipe, BUT I don't know if my oldish sour cream is suitable for the filling?
Thanks to all!

[RybkA]

RybkA
Old is better in the dough!

Girls, where to attach the old homemade sour cream?

Into lilechkin apple https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19648.0
In cookies https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45734.0

Help! I read somewhere that bread sticks to Panasonic's spatula. Then I did not have this problem, but now it has arisen And I will not find the topic. Maybe someone there somehow got out of the situation.

[sve]

sve , this theme?

Thanks, but not this topic. It was discussed there that the bread began to stick strongly to the spatula. I don’t remember, a separate topic or in some topic in parallel

Maybe then this?

I bought a ceramic tray in the form of a plate, like this:


I want a round oven in it, I read somewhere that it needs to be hardened before use, but I don't remember how, tell me, please !!!!

I have the same one Only I did not heat anything, I immediately put it in the oven to heat up with it, then I took out the already distant bread along with baking paper and put it back into the oven and immediately pissed water on the walls of the oven, oven for 10 minutes for 250 * , then subtract to 190-200 *. The bread grows right before our eyes. I like to bake on this pallet more than even on a cast-iron skillet.

I bought a ceramic tray in the form of a plate
I want a round oven in it, I read somewhere that it needs to be hardened before use, but I don't remember how, tell me, please !!!!

Post 118
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=22419.110

Girls, you are the best hostesses and now I can only rely on your vast experience.
recently visited a Japanese restaurant serving seafood corn soup. I just liked it. I really want to glorify it, but I don't even know where to start.
The soup itself resembles a liquid puree, although there are some whole corn kernels. From seafood, I think there was a squid. It was chopped into long shavings. It seems to me that if it were shrimp, the soup would be even more tender. Who knows the recipe, please share?

Peace be with you bakers!
Gingerbread
I'm not a big connoisseur of Japanese cuisine, but it feels like this

• Squid 2 carcasses
• Shrimps 300 gr
• Fillet of any fish (eg hake) 150-200 gr.
• White onion 2 pcs
• Green onion 2 feathers (for decoration)
• Frozen corn 500 gr
• Cream 20% 1 pack
• Sugar 2 tsp.
• Flour 3 tbsp. l.
• Butter for sautéing
• Soy sauce 1 tbsp. l.
• Garlic 1-2 cloves
1. Peel squid and shrimp.
2. Cut the colmar into strips, chop the garlic, mix with the squid and pour over soy sauce, stir and refrigerate for 20 minutes.
3. Boil the corn in salted water.
4. Boil fish fillets in salted water, add bay leaves and black pepper.
5. Finely chop the onion and fry in butter. Grind fried onions and boiled corn in a blender until puree.
6. Add the corn and onion puree to the fish broth and cook for 5-10 minutes. Remove the bay leaf, salt the broth and add sugar.
7. Saute flour in butter, pour in the cream, stirring constantly, pour the resulting sauce into the soup, and stir thoroughly so that there are no lumps.
8. Last of all, add shrimp and squid to the soup, cook for 3-5 minutes.
9. When serving, garnish the soup with green onions and seafood
my wife's recipe is in a notebook, but the word has been cooked for a long time and I don’t even remember the taste of the dish

[shade]

shade , thank you very much for such a prompt response.
Don't bother with "Japanese" cuisine. We immediately warned that we were not interested in Japanese cuisine, but simply delicious and close to us in mentality. We ordered a pork chop for the second course.
There were no shrimps (bastards saved). There was no green onion either, as well as any other greenery. It was a completely homogeneous, bright yellow mass, like pounded egg yolks, just like a can of yellow paint.
Well, and for sure there was no garlic - my husband is asthmatic and can feel it a mile away in any form. But with all the other ingredients, you can already start experimenting. I don't have frozen corn, so I'm thinking of using canned corn. I will try to exclude squids - all the same, they will come some toughness to the dish. But hake and shrimps are what you need. In general, I'll try.