Anna1957
Today I have in one bottle kurgrudka, chum salmon and squid.Spicy chicken carpaccio The picture is awful, just for an idea of ​​the size and volume.
One breast has already been destroyed for breakfast without bread))) There was still room in the dryer. Chum salmon in the form of fillets were 1700, there were 2 pads (5 pieces), squid - a small package, less than 1 kg. I did everything according to the conditions for the chicken. Squids are drier, very tasty. I haven't tried fish yet. Half of this amount can definitely still be crammed. I put 15g of salt for 1 kg, it could have been even a little less, but so very tasty. Salted with almost dry salting for 1 day in the refrigerator. I don't use soy sauce for dietary reasons (Lenchik, I'm sorry) Before that, they lay in the refrigerator overnight, wrapped in a towel to absorb excess liquid, the next night they dried.
Olga VB
TimkinaaaaSpicy chicken carpaccio, go syudy!
I just stuck a couple of ideological small fillets, I want them send to the Carpathians carp with twam recipe.
And chili sauce - neither spicy nor stupid, I have.
How to get out of the boom?
Natalia K.
Quote: Olga VB
And chili sauce - neither spicy nor stupid, I have.
Ol, I didn't have it either. I put this pepper in the marinade
🔗
Elena Tim
Anna1957, from this I understand! Otthis is our quantity! Class!

Olga VB, Ol, if there is a dry hot pepper, use only it, well, or do not bother with the spiciness at all. And without it it will be delicious.
By the way, I already wrote that the chili sauce that I have is not spicy, but rather sweet, I add it more for flavor, so don't worry about it.
Olga VB
Thank you girls!
My Indian is already pickling.
Oh, how I wonder what will come of it
Elena Tim
It will turn out tasty, do not fail. See, everyone is nravitstsa.

Nuuu ... or just my bazookas are afraid - davyatstsa, hiccup, but eat

vdv
And I'll tell you what, madam: THANKS!
As soon as I read the recipe, I immediately realized that it was mine. I sat a little bit on the sous-vide, and then, you know, it's time to go to the island. To the sun and beer ...
I immediately went for the missing ingredient (in the face of turkey breast)
I made adjustments - I changed the salt to nitrite (there is a fair amount of time between the refrigerator and the island in the heat) and, given the size, I marinated for almost two days.
Dryer - seven hours, then refrigerator (preferably at night).
The result is excellent! Probably a little drier than the original, but it’s like beer! I cut it thinly, and under vacuum (at the same time I understood the meaning of cardboard substrates in store cuts)))
I will go to finish off the trimmings and be proud to meet you, most precious!
Elena Tim
No, well, at least someone beacon into the phone that I have SUCH a gorgeous thank you here, hanging unanswered! I would have dropped everything and jumped to twirl my finger on my palm, like, I'm sissy and myself -
Dmitry, you did the right thing by using nitrite in this case. You are a great fellow! I am very glad that you liked the recipe! Thank you very much for such a flattering review.

Wow, how cool I am!

Natashkhen
Can you please tell me, is the temperature of the dryer enough to kill Salmonella, if there is one?
I made a turkey breast, I cut a slice already - delicious! but I came across all sorts of horror stories about salmonella on the Internet, I'm sitting thinking now ...
Olga VB
Lenk, and Lenk! So you claimed that the dryer is qiatsya, and the oven is garbage, well, so I hasten to disappoint you
In my oven, I got 5+ Indian bruises.
True, the edges are a little drier, but the middle
I, like, I came to say thank you
gawala
Quote: Natashkhen
Can you please tell me, is the temperature of the dryer sufficient to kill Salmonella, if suddenly there is one?
Smart doctors write that 60-70 hail and salmonella dies within an hour.
Natashkhen
Quote: gawala

Smart doctors write that 60-70 hail and salmonella dies within an hour.
yeah, I read it, but in the dryer there is less ...
in isidri the maximum is 60, and even then I think it's really less
Ilmirushka
Quote: Natashkhen
but the dryer has less ...
Natashkhenwhy? In Travola 35-70.
Natashkhen
Quote: Ilmirushka

Natashkhenwhy? In Travola 35-70.
Ilmira, I have Isidri - there is 60 maximum. And you will not discard the name of your model? Can buy the second purely for curing meat)
Well, in general, let's hope for the best)) The meat turned out very tasty! Thanks for the recipe!
gawala
Quote: Natashkhen
in isidri maximum 60,
Dont know. But I have other dryers, there is clearly 70 degrees. I measured it with a thermometer specially. One of them is with infrared radiation. here in it the meat turns out wonderful.

Ilmirushka
Natalia,




Quote: gawala
Travola at Ilmirke.

bought delicious pomodorkof "Ladies finger", went to download Grass

gawala
Quote: Ilmirushka
bought delicious pomodorkof "Ladies finger", went to download Grass
Dry or dry?
Ilmirushka
Quote: gawala
To dry

gawala
Ilmirushka, you will tell later how much time it took you. It's okay for me to dry the hotts again, not dry them ..
Ilmirushka
Quote: gawala
you will tell later how much time it took you. It's okay for me to dry the hotts again, not dry them ..
KANESHNA! If Timkina does not come running with a bouzouka, otherwise we sat down so comfortably at her place - we got loose
gawala
Quote: Ilmirushka
will not come running with a bouzuka
Well, in the LS Cherkani il on OK .. why can't we find a stoll?
monmo
Elena Tim, I have a huge thank you for the recipe !! There is no photo, because it was done quickly, at night, and almost as quickly in the night eaten. I will do it often, a lot, and with gratitude to the author !!!!
Made in a dryer. Salmonella has not yet reached us (four tasters), apparently got lost somewhere along the way.
Elena Tim
Quote: monmo
was done quickly, at night, and almost as quickly at night was eaten
Aaaaaaaaaaaaaaa! I have the same nonsense, but only with squid - the last time I barely brought it to my friend. The horror is simple!
Natasha, well, I'm glad you liked the chicken. Eat to your health! And salmonella ... If the chicken is a factory, and not a village chicken, then salmonella can be found in it extremely rarely. Now, in the age of the Internet, such a puncture can get such a resonance that the manufacturer will simply go broke. No one will risk completely destroying their products and abandoning their brands. So don't panic too much. Our forum chief doctor Manya Schumacher told me that even in the medical school they were told that it is easier to pick up Salmonella in poorly washed lettuce and in cabbage than in chicken or eggs (factory eggs, again)
Elena_Kamch
Quote: Elena Tim
I have the same nonsense, but only with squid - the last time I barely brought it to my friend.
Aaaaaaaaaaaaaaaaaaaa these wonderful squids ?! I can't find it. All saliva choked, reading in all topics
Elena Tim
Elena_Kamch
Thank you, Lenusechka!

I don't have such a stray

Elena Tim
What pribluda? Dryers?
Elena_Kamch
No And no dryer either
But now there will be a yacht I want such squids
Ilmirushka
Elena, with your abundance of all kinds of squid fish and other reptiles, HOW are you without a dryer? It’s impossible! Correct this misunderstanding urgently!
monmo
Elena Tim, with me on you !! And I don’t panic about salmonella (although I’m thinking about leafy salad…), just someone in doubt, I wanted to dispel)) Now we need to find the squid and wither. I'd like to try it. And yet - tomatoes like Ilmira's, - in short, thanks to HP I got the dryer from the mezzanine and suffered !!!!!
Elena Tim
Quote: Elena_Kamch
And there is no dryer either
And what about the oven with convection? If yes, then do it in it, only the door needs to be slightly opened so that it is better ventilated.
Quote: monmo
Now we need to find the squid and wither. I'd like to try it.
Try it, try it! You will certainly not regret it. Just read about salt carefully.
Anna1957
I want to share my life hack, which will be relevant for those who do not have a summer residence and their own berries, like me.
Here they treated me to red currants. I wiped it with my arieta - and I look at a huge amount of what normal people just throw away (well, or they send it to compost, which is the same thing in my opinion). I poured it with water, boiled it, filtered it. It's impossible to drink - the mouth knits)) Then I used this acidic and tart liquid (I had it about a glass) for marinade breasts. The breasts turned out
Ilmirushka
Quote: Anna1957
Here they treated me to red currants.
often we marinate the kebab with berries, and sour (red currants), and cranberries, and lingonberries. They pushed it and forward ...
Anna1957
Quote: Ilmirushka
often marinate the kebab with berries,
My zaya - alaverdi Who has his own berry - passes by. And I made a speech from waste by-products of processing. By the way, the author of the recipe, as far as I know, does not have a summer residence.
Quote: Anna1957
I want to share my life hack, which will be relevant for those who do not have a summer residence and their own berries, like me.
Ilmirushka
Quote: Anna1957
alaverdi
what is it
Anwhat is waste - everyone decides for himself. If the berries are full, then it won't even occur to me to take the cake from it and use it somewhere, to be honest - I always throw it away, but in vain. It is possible and necessary to find ways to use such a useful "waste" in the same baked goods, making it tastier. But you never know where - we have people with imagination!
Anna1957
Quote: Anna1957
alaverdi
This is a reciprocal toast. You called me Zaei - so I'm giving you back
Your conversation is weird. I gave an example of using red currant rubbing waste as a marinade for this recipe. What does baking have to do with it? This should be discussed in baking recipes.
Elena Tim
Excellent life hack. ... Damn, just run and buy red currants with a specialist.
Helen
For more than a month I was going to do it, it was Timkino's carpaccio that the small breasts, then went to another matter ... and that's what happened ... Lenk, take the report !!!
Spicy chicken carpaccioSpicy chicken carpaccio
Spicy chicken carpaccio
Elena Tim
Quote: Helen
take the report!
The report is accepted. ... I'll write it down, it turned out very cool!
Flax, pictures are awful!
Elena Tim
And I set the beef tenderloin to marinate, be-be-be!
At night I will dry out, tomorrow I will draw.
Anna1957
Tomorrow has long come and gone Where are the brags?
Elena Tim
I'll take a picture, I forgot. Almost devoured ...
Elena Tim
Look. This is all that remains of two kilograms.

Spicy chicken carpaccio

Cut the tenderloin into steaks 2, maximum 2.5 cm thick (otherwise you will dry for a year)
Everything else is prescription.
Anna1957
Nooo, well, I don't play like that ...
Flax, but when you cut it, it turns out that the cut itself is 2 cm thick across the fibers (axially), and the finished one turns out not across? Doesn't affect chewing?
Here's to you in revenge Spicy chicken carpaccio Chum salmon 3 kg, two breasts and plums in one bottle.
Surprisingly, nothing smells like fish as a result. And the plums will have to wither the next night.
Olga VB
Quote: Anna1957
Chum salmon 3 kg, two breasts and plums in one bottle.
Pervert!
Defki, stop! You will make me buy a shushilka
Mnenenadamnenenadamnenen hell, the oven is enough for me
FSE, I'll leave you, you harmful ones - for me, and for the budget, and for space in the cabinet
gawala
Quote: Olga VB
You will make me buy a shushilka
How? Haven't you bought it yet?
Olga VB
Ishsho one provocateur
Quote: Olga VB
Mnenadamnenadamnenadam, I have enough oven
You know, if I buy it, it’s because of your marshmallow, and not because of these karpachev.
Shob Timkina did not gloat too much
lira3003
Quote: Olga VB
You will make me buy a shushilka
And I didn't resist for a long time ... bought .

And I can't get enough fish, I went today, only there was mackerel.

Now I'm waiting for Lenusik to stir up something else
By the way, the granddaughter really liked the breast, but she is only 1 year old !!!
We still have to put ...
And dried pastilles 2 bookmarks
gawala
Quote: Olga VB
You know, if I buy it, it's because of your marshmallow
Well then, buy already with infrared radiation .. What would chicken-fish do and marshmallow. On the infrared, you know what kind of meat it turns out to be beautiful .. Go to the topic, look through, I'll put in a photo of my "crafts" there, for those who doubt, but want.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=501774.0
Olga VB
I saw this miracle for 390 bucks.
The toad rebelledSpicy chicken carpaccio
Now it is important that all this does not catch my husband's eyes, otherwise he needs everything. And more, moreSpicy chicken carpaccio

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