Tabletop ovens, stoves ...

Coconut oil

So I keep pondering whether I need it or not)) And how they shake it out of the bottle, it's frozen ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I melted it under hot water and poured it out, but in general it is useless, just cut the bottle and transfer it to another container. By the way, in Auchan there is it and not in bottles. I like it, but I don't always remember to use it.

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The third day I go here to see brags, recipes, ovens. And again - sauce and butter. Maybe I was the wrong topic?

Today I have:

Grilled chicken in a mini-oven KitFort KT-1705 (ANGELINA BLACKmore)

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natashawhat a beauty and yummy! So much for your mini-stove - smart girl! A separate recipe is good - everything is clear and easy, you just want to make such a chicken!

[Irish]

Irish, I have always liked this recipe. Only I haven't had a Worcester before. And now everything is in accordance)) And I would also like to put rosemary and thyme fresh, but I don't have them. By the way, you can also add sage. I do not add, he is not particularly to my taste.
Well, if you are friends with spices, then cook it. Hope you like it.

I ditched the whole day on turkey ham in the oven. Either the oven is lying with the temperature (which is not noticeable in baking, the result coincides with the mode recommended in the book one hundred percent), or the iron ham maker is intended only for cooking in water, or the meat in the refrigerator froze once after two hours it was all almost at room temperature temperature, to the touch approximately 50.
Shtob I once again took up such stupidity - but for nothing. I fished the meat out of the mold, put it in a regular glass tray and baked it at 90 degrees. Bottom like ham, top crust. I put this round in the smokehouse. The head is a garden one, I could have smoked it there right away, or first seen it, but no, I wanted to experiment ...

The plum season has begun. Pies with white honey plum

pies with plum too

Help yourself!
Streusel pies based on this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=137926.0, only the dough according to my recipe from page 168.

[Anna67]

Either the oven is lying with the temperature (which is not noticeable in baking, the result coincides with the mode recommended in the book one hundred percent), or the iron ham maker is intended only for cooking in water, or the meat in the refrigerator froze once after two hours it was all almost at room temperature temperature, to the touch approximately 50.

Anna67, Anna, quietly, calmly, no need to scold either the oven or the ham. I have been making sausage, ham and other meat and sausage snacks for more than one year. So ... After the refrigerator, we keep the sausage or ham (any) at a temperature of 50 * hour, or even two. Warming process so that there is no so-called swelling. And only then we set 60 degrees for 30 minutes, then 70 * -75 * for two or three hours. Yes, a long time, but the result is worth it.

or see it first

I once vacuumed a ham maker and saw it. Yes, that is also possible. But I like it better in the oven.

in the oven

Flax, do you think you can make ham in a ham maker in my sophisticated dryer - the sun mode, that is, in the infrared, but the maximum temperature is 70 degrees in it?

Flax, do you think you can make ham in a ham maker in my sophisticated dryer - the sun mode, that is, in the infrared, but the maximum temperature is 70 degrees in it?

Gal, in dryers it is also possible. I also use my not fancy Travolka for this. 70 * is enough.I found where I described the temperature regime. Only in this version I did not in a ham, but in a shell, but there is no difference


Natural casing ham in Cu View Steba SV 1 (kubanochka)



Basic principles of making homemade sausage (in pictures)

in dryers, too.

Oh thanks. I threw it into the bookmarks. I'll have to do it somehow ..

What a sausage ... But I still can't make up my mind to do it - I'm afraid it won't work ...

[kubanochka]

kubanochka, Yes thank you. It was the refrigerator in my mind that was the main culprit.
The result is not a ham, but rather a smoked turkey pork. Where did the moisture, which was so small (breast), go from it, did not understand - the bag in the ham maker turned out to have dispersed along the factory seam, and nothing dripped anywhere and did not even smell? It’s true, I didn’t add any water or fat except for a spoonful of oil, but where is this edema, which in the suvidnitsa has never been 100% avoided?

Here I wanted a new one, for a long time, of course, I burned my hand, left without a pie - but edible. I will also try to bake the sausage in the shell if I find a syringe (I didn't find it yesterday and I had to ram 600 grams into a huge ham maker for this). My casing is not natural, but what it is ...

Somehow it happened.

Somehow it happened.

Let's call boiled pork))))

I designed my bagels with a separate recipe (finally mastered it!)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=522642.new#new

Scald? Wow technology. And why is this done?

[Anna67]

Anna67, somewhere I once read that it is necessary to scald to fix the shape (so that the bagels do not turn into ordinary crumpets after baking) and get a smooth shiny surface. I don't remember the details ...

[Swan-Seagull]

Swan-Seagull, in how, it will be necessary to try, otherwise I’m all on bagels and rolls ...
I roll out dough circles without thinking too much about the shape of a pancake or a rectangle, smear it with jam, roll it up and fill it from the ends inward like pancakes are held together. With cavities inside are obtained. Sprinkle with powder on top and no cakes are needed.

[Anna67]

Anna67, Anya, I'm waiting with brags in my topic! Good luck!

I designed my bagels with a separate recipe (finally mastered it!)

Here is a clever girl, Irishenka! I won't make it to your bagels either. But I want ... I have long wanted ... And now you have a recipe. It's like a magic pendel to me. I solemnly pledge ...

Scald? Wow technology.

Anh, I also cooked bagels (and pretzels) - they feel great after such a "bath".

Custard bagels (pretzels) (ANGELINA BLACKmore)

[Lenusik]

I solemnly pledge

Lenusik, I'm waiting!

Lenusik, I'm waiting!

No, well, not so radically))) You still have time to wash the dishes
In general, today I am distracted by yours, Irish, fellow countrymen. Well, they don't give work to work and play in the kitchen. I have girlfriends in Timashevsk))))

Aha! And also vacuum, dust off, wash the floors, bake some tasty treat - and wait for you to visit! And INTO, come - with sausage, with ribs, let's sit so sincerely!

well, not so radical)

Yeah, get a calculator, recalculate the dosage - three or four times, and there is still nothing at home and no water, for tomorrow I ordered 4 kilos of chanterelles (I will dry and / or freeze) - what kind of bagels are there. But I bookmarked it.

[Swan-Seagull]

for tomorrow I ordered 4 kilos of chanterelles (I will dry and / or freeze) - what kind of bagels are there.

Swan-Seagull, Irish, can we immediately fly with our supplies and bagels to help dry the chanterelles?))

[kubanochka]

kubanochka, I'm terrified myself - I don't know how to dry them, and the freezer is not rubber
For that, you can dry both in the dryer and in the oven ... there in mine from 40 degrees, the upper lower heating element, convection - you can dry it ...

[Drying chanterelles in the oven]

I don't know how to dry them

Anya, sushi in the oven.

Drying chanterelles in the oven

You won't find wormholes in chanterelles in the daytime with fire. Therefore, they need to be cleaned as much as possible only from external contamination. Do not use water under any circumstances - mushrooms, like a sponge, will quickly absorb it, which is absolutely unnecessary. In case of urgent need, you need to take a clean sponge for dishes or a soft cloth, moisten it with water, squeeze it well and wipe the chanterelles in this form.
At home, after all, chanterelles are most often dried in the oven.

To do this, the prepared mushroom pieces must be properly laid out on a baking sheet - in a thin layer, it is better to take baking paper or foil for the substrate. If there are a lot of chanterelles, you can use 2 baking sheets at the same time, if there are a lot, you will have to dry in several stages.

The oven must be heated to 50 degrees, send a baking sheet into it and clamp the door with an oven mitt or a towel so that it does not close completely. Through the remaining gap, liquid from the mushrooms will come out in the form of vapor. If the door is closed tightly, then all the water will fall back into the mushrooms, and they will not dry out.

After the air in the kitchen is filled with the aroma of dried mushrooms (after 1.5-2 hours), you can increase the temperature in the oven to 60 degrees, but not more.

After another hour and a half, you can begin to periodically open the oven, take out the baking sheet and sort out the mushrooms: turn them over and take out the finished ones. If such sorting is not done, then the smaller pieces may dry out and even burn, and the larger pieces will not give up all the moisture and may subsequently become moldy.

How many hours to properly dry the chanterelles in the oven - no one seems, since this time is influenced by many factors - the number and size of the pieces, the age of the mushrooms and even the conditions for their collection (after rain they will have a lot of moisture).

[kubanochka]

kubanochka, in, thanks. Now I will harness both the grass and the oven. And a freezer. And that was the case a friend bought three kilos - they could not eat, they got tired of it quickly. Harvesting is another matter, chanterelles in winter are a dream.

can we immediately fly with our supplies and bagels to help the chanterelles dry

I am for it! I haven't been to St. Petersburg for 30 years, and I probably haven't seen the same number of real chanterelles (we don't use store ones).

[Swan-Seagull]

Swan-Seagull, well, Peter is real, and the chanterelles are store-bought but at least raw. Welcome.

How! and I rolled my lips (envied) that at least someone else is using something real - straight from the forest, so to speak!

Farmers seem to be selling them straight from the forest. And I’m going to school only by September and that’s not a fact - it’s boring to waste time alone on the trains.

Then what do you do with dried chanterelles? Maybe I also need to dry it - there are a lot on the market now, they say, the chanterelle year))

[Sibelis]

Sibelis, I think mainly for soups and sauces will go both in the form of pieces and in powder. You can "restore" in water and probably fry.

I think mainly for soups and sauces they will go both in the form of pieces and in powder. You can "restore" in water and probably fry.

And you also need to remember about the benefits of chanterelles. Information from the open spaces of the Network))

Mushroom pickers must have noticed that chanterelles are never wormy. Such an anomaly is due to their composition, the taste of which is completely not to the liking of various pests.
Thanks to this property, fresh and dried chanterelles, and even a tincture of them, perfectly destroy parasites in the gastrointestinal tract, help with pustular diseases.
The positive effect of these mushrooms in the treatment of the liver and pancreas has long been proven. They are useful even for eyesight - a real universal medicine!

You need to go buy chanterelles)))

Puff vegetables for dinner tonight

Help yourself!

[Swan-Seagull]

Swan-Seagull, miracle are good! I really do layers without tomatoes. Or even one mono vegetable plus cheese and sesame seeds.

[Swan-Seagull]

Swan-Seagull, Irish, what a delicious treat! I really really wanted to. Perhaps I'll take it with the plate))

[Anna67]

Anna67, tomatoes add a piquant sourness to the eggplant I do not like!
kubanochka, take it, Lenus, I don’t mind a plate for you! but I won't give up the baking sheet - I have one.
The husband does not want to see anything meaty in such heat, so he has to go out of his way with vegetables. Zucchini have already gone through all my devices - in the waffle iron, and in the Tortilla, and in the oven, and on the gas ... I'm already sick of them! Here are some more baked goods. I make compotes and kvass every other day. Even borscht without meat is just vegetable.

for you and a plate is not a pity!

I'll return the dishes later)))

but I won't give up the baking sheet - I have one.

Don't cry. Why is he alone with you? And buy an additional one? At least to put on the wire rack. What's your baking sheet size?

Baking tray 31 x 41.5 and do not sell separately for my oven. Nowhere. I have an old shabby one, it is smaller, I put it on the wire rack, but this is already 2 cm higher, and even these cm change everything when baking, for example, pies - a different time, level, even temperature. You have to adjust along the way ...

baking sheet 31 x 41.5 and do not sell separately for my oven. Nowhere.

The main thing is to pass in width, and in depth + 1cm there is a stock in the stove
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You can find if you want. I didn't understand why

I put it on the grate, but it turns out 2 cm higher

Flip the lattice

Turn over the lattice

So the lattice is flat and flat, turning it over will do nothing. A baking sheet is placed in the same grooves, and its bottom is 2 cm lower.
Looked at all the links. Lenus, thanks! I ran to measure the oven. The proposed baking sheets have a width of 32 cm, this is right next to the closed door, - can this somehow affect the glass of the door or the air circulation in the oven?

to my unloved eggplant!

Well, we are all different, I like eggplants, but only fresh tomatoes or tomato juice. If you need them somewhere - tomato paste.

Yes, I haven't found a baking sheet under mine either. While I was looking, I even forgot what sizes I was looking for. And by the way, do they usually indicate external or internal? The first thing is important for the stove if you put it without a grate, and if this is a baking dish, they can give an internal one ...

usually external point or internal

at least for all Hemlux stoves the external dimension is indicated. For trays "at retail", too, it seems so.

Girls, do your mini ovens get very hot outside?
so I want myself this, so I want! and place only on the micron on top