Elena Tim
Tanya, good health, dear! I am very glad that everything worked out and I liked it!
Natalia K.
Lenok, the recipe is amazing. This is how I want to cook, BUT I don't have a dryer
I will think about this question ... Now I will try a little one little man and I will decide to buy or how ...
Elena Tim
I know who you tortured. Take it like Galyuni's and don't worry.
gala10
Quote: Elena Tim
I know who you tortured
You are our astute ... And I was about to repeat.
By the way, while the meat lay down, it became very elastic, it is easy to twist it into a tube, I come to the conclusion that it was normal for 7 hours.
Elena Tim
Gyyyy, I'm not shrewd, Natasha told me on the phone. I was just telling her when she was chatting with you.

Yeah, Gal, when the meat matures properly, it changes for the better. But if you think that it still turned out to be rather dry, then try to remove it for at least half an hour next time - maybe you will like it better. Well, at least there will be something to compare. But what am I explaining to you - your head cooks like mine better than mine.
Anna1957
Spicy chicken carpaccio This is just NOT DECENTLY TASTY
Elena Tim
Here it is, the result that I always achieve - juiciness and plasticity!
Anh, Vidocq - a dump of a head, chesslovo! Straight from the dump:
Thank you my dear for:
Quote: Anna1957
This is just NOT DECENTLY TASTY
I'm soooo glad!
Anna1957
It's just some carp madness Spicy chicken carpaccio
Flax, it seems to me that the tenderloin should be cut off and cooked differently (the sous is the same). It is not beautifully cut anyway and is gobbled up in the process of cutting Will the pieces of turkey breast be too thick? Will you have to add time?
lira3003
Damn it, people indulge in delicacies
And I'm sitting, there is no dryer. And the oven is on the floor, waiting for it to be identified in the cabinet
Elena Tim
A!
Without suspecting anything, I calmly glance at the topic and get a blow in the stomach ... I don't understand why I react this way, because this one itself has a full refrigerator. Apparently, someone else's is always tastier.
Who, villain, taught you how to take pictures like that, shob over decent people glumizzo? Do you know how lazy to get up and go to the refrigerator? But you must!
Quote: Anna1957
It is not beautifully cut anyway and is eaten during the cutting process.
And I'm not worried about him - I ate and forgot.

But, yes, if you don't like it, you can immediately cut it off and start up for something else.
I was here the other day, about to put the already pickled files in the dryer, when I suddenly discovered that there was nothing for dinner. I remembered that among the other files, the casserole had one little girl who got on her nerves in advance, intending to overheat in the dryer in her own way. Well, without thinking twice, I fished it out, and at the same time cut off a few more small files. I cut everything coarsely. I fried the onions in a saucepan until sweet, poured these awesome pickled pieces to it and, stirring constantly, cooked them for literally two minutes. I didn't salt it. Then I added some water, to the middle of the pieces, let it boil, threw in the herbs and immediately turned it off. She let it stand under the lid for three minutes and that's it - the sauce is ready. We ate it with buckwheat and cracked behind our ears. The chicken is so juicy, lovely. Well, the marinade did not disappoint, it is generally some kind of universal - whatever you cook, everything is delicious.
Takshta, I probably won't cut off the tenderloin right away, it's better to marinate it first, and then I put it in the gravy.

Anh, if you take a turkey fillet, then you need to look so that it is about the same thickness as the largest chicken.If it is thicker, slap it a couple of times with the thornless side of the meat hammer, it will flatten a little and then you will not need to add time. In general, in seven hours, it seems to me, the mammoth will be ready ... I must try it somehow ... I'll unsubscribe later.

gala10
Lenk, and Lenk ... And I pickled it again. The files are not large, so I will reduce the drying time.
And patamu shta
Quote: Anna1957
This is just NOT DECENTLY TASTY
Elena Tim
Oh, Galyus, I hope that this time everything will turn out super-duper!
See, what Anya is doing? I'm so fucking going to eat my whole chicken soon.
Natalia K.
Quote: gala10
And I marinated again.
Quote: Elena Tim
I'm so fucking going to eat my whole chicken soon.
One marinates in the second round, the second devourseats chicken
And I'm still without a dryer
Elena Tim
The question is - how long?
Natalia K.
Quote: Elena Tim
The question is - how long?
Oooooyyyy just like that and immediately
Olga VB
Natalia K., Natk, move, I will also complain, I am in distress without a dryer.
And then the fsyakie irresponsible ones tease, the safsem want to deprive us of sleep and peace
Listen, get out, get a bazooka, Schaub is not very good at it
Otherwise, the restless Timkina will always gather a teasing gang together, and will stir up half the forum
Ilmirushka
Quote: Natalia K.
And I'm still without a dryer
Natalia K., Nataliya, why are you depriving yourself so? It's somehow not good to keep yourself in a black body without goodies ...




Olga VB, Olga, here's to you, not yet dried, to tease

Spicy chicken carpaccio Spicy chicken carpaccio

gala10
Quote: Olga VB
I'm in distress without a dryer
Oh, I'm only taking the first steps with her, but I can't understand how I lived without her? And the truncated Lenka Timkina is to blame ...
Olga VB
Quote: Ilmirushka
here's to you, not yet drained, to tease
Those. safsem no conscience, right?
I am drying tomatoes in the oven.
But Timkina does not allow this carpach in the oven
No, it's definitely time to knit a straitjacket on her
Well, on you, Schaub did not tease!
Ilmirushka
Quote: Olga VB
No, it's definitely time to knit a straitjacket on her
Well, on you, Schaub did not tease!
No, no, no, I will not! I will still dry up EVERYTHING and MORE!
Natalia K.
Olga VB, Olk take out your bazooka and shoot everyone who teases
Here, captively, you buy a dryer, but you don't have the strength to look at what Timkina is preparing
And the rest are teasing with goodies
Anna1957
And my chicken did not live alone in the dryer, but in the company of peaches-nectarines-apricots Spicy chicken carpaccio
Elena Tim
Figase! While I tama seize my brutal appetite, completely disheartened by the blooming teaser-Anya, they poke my mulberries with a bazooka almost in the ass, and knit strait shirts ...

Listen, do you know what I remembered?
Once upon a time I used to dry beef tenderloin (or maybe it even was veal), at a time when there was a real boom on Romin's recipe for jerky. Oh, I remember, then everyone, as undermined, dried out, including me, as I could, even dried duck fillets.
So, about the veal ... I remember it turned out to be such a delicacy that you cannot say in a fairy tale or describe it with anything else. Manka and Lyova, I remember, were already moaning when they tasted ... the leftovers. No, well, I, as the most nimble, tried to gobble up more before their arrival, and I left them three files, otherwise I didn't have enough.
What I mean, I mean that I'm sure, and this marinade should turn out awesome. Oh, when I remember how tasty it is, it’s badly done by Wishlist.
Karochi, soon I will come to tease
Until then ...

Spicy chicken carpaccio
Spicy chicken carpaccio

Elena Tim
Quote: Anna1957
peaches-nectarines-apricots
A little more and I will start to dislike you.

Now I'm going to eat yogurt ...
Anna1957
And he also calls me a teaser From such meat in the goiter, my breath stole
Elena Tim
Anya, if you bring anything else, I will burst, so know it! I was already tired of running to the refrigerator, looking at your pictures.
Natalia K.
Quote: Elena Tim
Until then ...
Lenkaaaaa, that's what you are doing, huh?
Why should I go to another city for a dryer right now?
I'm leaving everything from your topics, and moreover from all
Anna1957
Quote: Elena Tim
if you bring anything else, I'll burst, so know!
No, I won't bring anything else. We need you whole, I propose to burst out of pride for such your recipes
Elena Tim
Quote: Natalia K.
I'm leaving everything from your topics, and moreover from all
Eh! Where to? Well, stand boyatstsa!
Oh, Natashka, if you bought it, you wouldn’t take a steam bath. How long can you suffer?
What if tomorrow I think something worse - what will you do then?

Anya, thank you!
Natalia K.
Quote: Elena Tim
What if tomorrow I'll think of something worse
Don't even think about it .... Otherwise I'll go on vacation for three months, or even more.
Elena Tim
Gyyy, I scared the hedgehog with a zholy gopa!
Yes, I will torture you in watsap with pictures
Natalia K.
Quote: Elena Tim
Yes, I will torture you in watsap with pictures
FSE will not come here until I buy a dryer, clinus
Ilmirushka
Quote: Natalia K.
until I buy a dryer,
Natalia K., Natasha, will it be tomorrow? Well, the day after tomorrow? You have to spend a day to choose!
Mirabel
Elena Tim, Lena! why marinate the breasts with little air? like under vacuum it is somehow better marinated usually
Elena Tim
Vikus, well, "meat in a vacuum" and "just closed in a container" are two different things. The airless space prevents the development of harmful bacteria, at least aerobic ones. But that's not the point. In a simple container with a tightly closed lid, meat can easily suffocate, so you just need to put the lid on top, but do not slam it shut. I still remember this about salting bacon in marinade or brine - in no case should it be put under a load or covered with a lid, it must be free to float and "breathe", otherwise it will suffocate and stink. So it is here.
Mirabel
aaah .. that's the point. I see, Lenok! We will definitely cook!
Elena Tim
Hope you like it, Vikus.
Anna1957
Let me introduce. Lena Tim, I'm a turkey carpaccio Spicy chicken carpaccio I'm delicious
Elena Tim
Carpaccia, and carpaccia, I'll eat you!
Anh, Timon looked and grit, tomorrow I'll go for veal - my revenge will be terrible!
Anna1957
I placed the other half more beautifully Spicy chicken carpaccio
Elena Tim
Damn, sadiuga!
Anna1957
Quote: Elena Tim
Carpaccia, and carpaccia, I'll eat you!
Nepralny! You must introduce yourself to the carpacci




Quote: Elena Tim
Damn, sadiuga!
You go to the coho salmon)))
Elena Tim
Is there a trap too?




Nepeidu. It's hard to hear you, over, over ...
Anna1957
Quote: Elena Tim
You are hard to hear
You made me refresh my memory of the classics - I can't hear without glasses
Swaps signatures
worthy
and diligently.
"Agricultural?
Disorder?
Row?
Send,
this,
how is it -
punitive
squad!
Lenin?
Bolsheviks?
Arrest and catch!
What?
Do not give?
I can't hear without glasses.

lira3003
Elena TimWell, I bought a dryer. I presented it to my husband, like we will dry fish from fishing
Marinate the breasts myself, but in the dryer ... Salted normally, dried for 6 hours. But for me they are too juicy, I want to put on 40g in the evening. 1-1.5 hours to dry a bit.
Small breasts, 4 pieces on a baking sheet calmly fit. By the way, I liked the smallest ones more. And my husband said there will be class for beer.
So thanks for the tasty treat
Elena Tim
Oh, Ritusik, I'm sorry, there was no time for the Bread Maker
Congratulations on your dryer. Let it serve for a long time!
I am very pleased that you and your husband liked it. Cook for health.
Well, the degree of wilting you yourself will already regulate according to your preferences.
Thank you, Ritusik, I'm very happy for you, the dryer is a very useful thing.
lira3003
Elena Tim, thank you dear!
Well, you finish your business there and come back
Otherwise I'll wait for your recipes, preferably dietary ones.
Natalia K.
Elena Timlook what I have and it's all thanks to you and carpaccio
Spicy chicken carpaccio
Listen, this is very tasty, I will definitely repeat it.
The photos did not work out very well, but it did not affect the taste
Spicy chicken carpaccio
SvetaI
Oh, Elena Tim, and I have a report!
A very tasty balanced marinade, only instead of hot chili sauce I put Tabasco sauce - something has been bored with me for a long time, we will never eat it.Also two tablespoons, but did not put the dry red pepper - I was afraid that it would be too hot. It turned out just right!
And yet - the chicken breasts were small, that's when you need to - you won't find small ones, and as soon as large ones were needed, small ones appeared right there.
Therefore, the drying time was reduced by one hour. In my opinion, it turned out as it should, what do you think?
Spicy chicken carpaccio
The largest breast seemed to me damp, I sagged it for another hour.
Thank you very much, the recipe will definitely take root, I love such meat, but I always want to drink from it terribly. But according to this recipe I can eat as much as I want!
Elena Tim
Girls, Natusya, Svetik, what a gorgeous carpaccio you have. Straight the most real
I am immensely proud of you! Thank you very much! I'm soooo glad that you liked it!

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