Cocktail recipes, spirits and local bars

Pork shoulder fried in a multicooker

Pork shoulder fried in a multicooker

I have a few pieces of meat left over from Christmas and I also served them at the multicooker, but differently, it turns out very well.

  • 4 slices of pork shoulder
  • olive oil
  • vegeta / piper
  • the water

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Multicooker fried pork shoulder:

The pieces of meat are seasoned and sprinkled with olive oil, covered and left to marinate for a few hours in the refrigerator.

Put the pieces of meat in the multicooker bowl, put a glass of water and set the Boil function for 40 minutes.

In the meantime, add more water.

When the time has expired, set the Fry function and let it fry for 1 minute on both sides.

Serve with whatever garnish you want.

Good appetite


Conclusion

Canned mackerel for the winter can make any hostess. To do this, it is enough to have simple ingredients as well as direct mackerel. The fish must be of medium size, fresh, with no signs of damage. Before cooking, you need to wash, cut the wings, head, tail. Store preserved mackerel in the basement, cellar or balcony. It is important that the benches are completely sealed and that the lids are not deformed during storage.


Pork with mushrooms

To reduce the calorie content of the dish and get delicate, juicy meat & # 8211 must be baked in the oven with pork mushrooms.

  • 0.5 kg & # 8211 pork neck
  • 200 gr & # 8211 white mushrooms
  • 2 bulbs (medium)
  • a glass of sour cream
  • frying oil
  • spices for taste.

Cooking time: 50 minutes.

Caloric content: 190 kcal.

  1. The neck is prepared and cut into bars on fibers (about 2 cm). Slightly rejected
  2. The washed mushrooms are boiled for 10 minutes in a small amount of salted water and allowed to drain with a drizzle.
  3. Fry the pork in a pan until half cooked (5 minutes)
  4. Pour the onion into small cubes and spasserovat together with the mushrooms in a pan for 4 minutes
  5. Put the meat in the form, the vegetables on top and pour all the cream with the spices
  6. Bake for 20 minutes at 180 degrees.

Grilled eggplants & # 8211 & # 8211; a delicious recipe for a non-caloric vegetarian snack.

Chicken with chicken soup is a tasty and satisfying dish that everyone will want.

Try to prepare a salad with grapes, chicken and cheese according to our recipes.


BULGAR PILAF WITH VEGETABLES (AT MULTICOOKER)

Bulgur is a mixture of various types of wheat grains, ground to a large size, extremely tasty, low in saturated fat, rich in nutrients and friendly to the figure.
It is an excellent choice to replace the traditional rice, and I find it much tastier, with a nutty aroma and a crispier texture!

Today's recipe is a very quick one, cooked with the Tefal One Pot multicooker, but it is easy to adapt for cooking on the stove or in other types of multicooker.

INGREDIENTS

300 g frozen vegetables (with butter)

6 slices of frozen spinach

The preparation is very quick: I put frozen vegetables in the pot (I used a mixture of carrots, peas, corn and cauliflower, with the addition of Lidl butter), spinach cubes, cubes of frozen soup, bulgur, water and spices. I set the Rice program for 9 minutes, let the machine depressurize itself and it's ready! I transferred the pilaf to a serving tray and sprinkled it generously with chopped green parsley.

This pilaf is good hot or even cold, at room temperature, as a main course or side dish and is a way to diversify your healthy menu! We served it with baked chicken, marinated in yogurt and spices.


Professional kitchen furniture

Hi my beautiful followers ,. Today I have prepared something special for you. Every time I'm lazy to start & # 160. Nov Meat dishes. A Peasant Steak Recipe & # 160.

Mushroom ciulama with chicken breast. Baked chicken with potatoes and dill. Pork muscles in red wine sauce. It is known that the basis of nutrition is meat.

For a tender pork steak, remove the meat from the fridge with & # 160. This Pin was discovered by gyongyike. Discover (and save!) Your own Pins on Pinterest. I think it's because of the steaming.

Pork steak with olives. Pork leg with sour cream sauce, mashed potatoes and carrot with & # 160. I recently bought a multicooker from Philips with a ceramic inner pot. I prefer grilled steak or fried in oil.

How a chicken, a pig and a beef changed my life at Crock Pot (p). Here he makes pork steak with tomatoes and potatoes. FOOD from Luminita Vilara. Recipes & # 160. Pork escalope Wordpress, Pork. Have you tried multicooker?

Pork neck with baked potatoes Recipes Pork, Bacon, Cousins. Select the FRY program and the cooking time minutes and add the oil to the appliance bowl. After a few minutes, add the meat mixed with the soy sauce.

Potato dish with pork (multicooker) Pork paprika. I received a lot the other day for testing & # 160. We give the chicken breast and the pork with salt, pepper and we put them on the grill.

There will be many recipes cooked in slowcooker and multicooker. A pork steak with sauce that you can quickly prepare for guests who don't. The Russian patient with cheese prepared at the Heinner multicooker is a & # 160. Pork meatballs & # 8211 colds & # 8211 in pressure cooker. I recently posted on Instagram Stories a recipe for cooked pork chop 8. Dear multicooker users.

Pork Chop with Baked Beer. Ingredients: slices of boneless pork, 1g flour ,. Peasant soup with pork and spring vegetables & # 160. I would love to cook a risotto with mushrooms, a beef steak in sauce and of course a.

The second dish would be obvious to me, pork with tomato juice. Cooking & ldquola small fire & rdquo a slow cooker or multicooker can you. Put the butter, pieces of beef, finely chopped onion, salt and spices in the multicooker. Place the ready-cooked vegetable steak in deep plates and serve. Put the pork chops to marinate in soy sauce and move, add.

Pork chop with apples and onions Comfortfoo Slow Cooker Recipes, Real Food. Of course, you can use the same ingredients for a roast in the oven, in a bowl & # 160. Most often I use the multicooker pot for slow cooking. DELIMANO ELECTRIC PRESSURE MULTI COOKER 5L ENG. Put the sliced ​​and well-rinsed pork in the multicooker bowl with warm water. Transfer everything to the Delimano multi cooker and pour over the soup and beans.

Subscribe to the newsletter and you will receive tips and recipes by e-mail.


Culinary Thursday - Cooking Thursdays - 02.11.2017

Welcome to Culinary Thursday. In this thread we will change recipes, boast lately prepared dishes and share tips on cooking. Pictures and details are encouraged!

This thread will be recreated every two weeks. Previous posts.

Yes, I have a pressure cooker. I don't like these electrics, I have a Kuhn Rikon Duromatic. That's great for stews, but I think I'll get another one for soups.

I have multicooker from delimano and I can't sell it

I made Swedish coffee with egg. If you want a coffee that is well decaffeinated but much more aromatic and less bitter, here is the recipe:

Two cups (0.5l) of water are boiled. In a bowl, mix one egg with the peel plus 20-25g of ground coffee as for the filter / coffee in the kettle. Mix well with a little cold water and when the water boils pour everything into the pot.

Boil for 5 minutes (with your eyes on it so as not to throw the egg out) then remove from the heat and pour another cup of ice-cold water. That makes all that maglavais fall. Then it is lightly poured through a sieve or filtered with a French press.

Egg albumin absorbs coffee tannins. A lighter and less bitter coffee comes out, but just as aromatic and with a little more caffeine.

Why does it have to be all shell?

I said at one point that I was going to make quiche, and today I did (kind of):

pie dough (I accidentally took puff pastry)

I greased the tray with olive oil, I put the puff pastry (greased), I put in it the sauteed vegetables, the fried bacon, the cheese and on top the beaten eggs with yogurt.

It broke when I cut because I didn't use the right dough.

I used what I had around the house, I hope no Frenchman sees the post because he won't forgive me soon ..: D

The dough for quiche is easy to make at home: about 300 g of flour (depending on how big you want to make it), half a packet of softened butter (put in the microwave for about 20 seconds at high power), 1 egg, half cup of milk (again, it depends on how much flour you put) and salt. If it comes out very crumbly, it's good (as long as it is kept in a piece to spread it), this is how the dough should be.

I use pulled pork for pulled pork and it comes out very well (it also works with antricot). I recommend this recipe, which I have been making for several years. You have to try that coleslaw salad too, it goes perfectly with pork. :)

I made this vegetable burger https://ibb.co/ntiQHb Baked sweet potato, boiled rice and canned black beans, fried ketchup made from tomatoes, baked beets and onions plus garlic and other spices that came to me in head Coleslaw salad Pickled cucumbers Buns made by me plus a little fried on one side in extra virgin olive oil Tasted amazeballs :))

Result pulled pork in ip:

I used 2 pieces of meat (pulp and back) to test.

I left the meat to marinate

The flesh remained stronger, the back was the best. Served with cabbage salad as recommended by / u / daianara and today I made some buns with what was left.

I want a decent circulator (sous-vide) for home.

Does anyone have or does anyone know someone who has something similar and can give feedback?

Someone is willing to redneck-engineer an arduino circulator. sensors, APIs and everything you need?

I sat and thought: how do you empty the food before keeping it in the water? Then I saw that she was scorched a little with the brewery before emptying it, so I don't think that's a problem.

My curiosity is how safe sous-vide cooking is (I know it's more hysterical, but I don't know much about it).

You can do the redneck variant with aquarium equipment in which the water circulates permanently (think pump to shake it) and a thermostat (there are some for coral aquariums / equatorial climate) where you can keep the water warmer. For a thermostat with a pump, which just looks nice and has wifi, $ 250 seems exaggerated, given that you have about 100RON in parts (and today, $ 250 makes about 1000RON, so almost 10x profit)

Maybe another post on Technical Thursday would be cool. And I once thought of doing something like that.


  • 4 & # 8211 5 yellow onions or hashish (shallot)
  • 250 ml of frying oil (however the amount of oil depends on the bowl in which you will have the oil bath)
  • 1 teaspoon coarse salt

Slice the onion very finely. Either rounds or cut in half initially. It is safest to use a mandolin grater to have the same size of onion slices, about 2 mm thick. If you make a larger quantity, put it in the robot for slicing.

Put the chopped onion in a bowl and sprinkle with salt. Stir and leave it to salt for at least 1/2 hour. It will leave its juice. So, after 1 / 2h & # 8211 1 h, we put it between kitchen towels to remove excess liquid.


Culinary Thursday - Cooking Thursdays - 02.11.2017

Welcome to Culinary Thursday. In this thread we will change recipes, boast lately prepared dishes and share tips on cooking. Pictures and details are encouraged!

This thread will be recreated every two weeks. Previous posts.

Yes, I have a pressure cooker. I don't like these electrics, I have a Kuhn Rikon Duromatic. That's great for stews, but I think I'll get another one for soups.

I have multicooker from delimano and I can't sell it

I made Swedish coffee with egg. If you want a coffee that is well decaffeinated but much more aromatic and less bitter, here is the recipe:

Two cups (0.5l) of water are boiled. In a bowl, mix one egg with the shell plus 20-25g of ground coffee as for the filter / coffee in the kettle. Mix well with a little cold water and when the water boils pour everything into the pot.

Boil for 5 minutes (with your eyes on it so as not to throw the egg out) then remove from the heat and pour another cup of ice-cold water. That makes all that maglavais fall. Then it is lightly poured through a sieve or filtered with a French press.

Egg albumin absorbs coffee tannins. A lighter and less bitter coffee comes out, but just as aromatic and with a little more caffeine.

Why does it have to be all shell?

I said at one point that I was going to make quiche, and today I did (kind of):

pie dough (I accidentally took puff pastry)

I greased the tray with olive oil, I put the puff pastry (greased), I put in it the sauteed vegetables, the fried bacon, the cheese and on top the beaten eggs with yogurt.

It broke when I cut because I didn't use the right dough.

I used what I had around the house, I hope no Frenchman sees the post because he won't forgive me soon ..: D

The dough for quiche is easy to make at home: about 300 g of flour (depending on how big you want to make it), half a packet of softened butter (put in the microwave for about 20 seconds at high power), 1 egg, half cup of milk (again, it depends on how much flour you put) and salt. If it comes out very crumbly, it's good (as long as it is kept in a piece to spread it), this is how the dough should be.

I use pulled pork for pulled pork and it comes out very well (it also works with antricot). I recommend this recipe, which I have been making for several years. You have to try that coleslaw salad too, it goes perfectly with pork. :)

I made this vegetable burger https://ibb.co/ntiQHb Baked sweet potato, boiled rice and canned black beans, fried ketchup made from tomatoes, baked beets and onions plus garlic and other spices that came to me in head Salad coleslaw Pickled cucumbers Buns made by me plus a little fried on one side in extra virgin olive oil Tasted amazeballs :))

Result pulled pork in ip:

I used 2 pieces of meat (pulp and back) to test.

I left the meat to marinate

The flesh remained stronger, the back was the best. Served with cabbage salad as recommended by / u / daianara and today I made some buns with what was left.

I want a decent circulator (sous-vide) for home.

Does anyone have or does anyone know someone who has something similar and can give feedback?

Someone is willing to redneck-engineer an arduino circulator. sensors, APIs and everything you need?

I sat and thought: how do you empty the food before keeping it in the water? Then I saw that she was scorched a little with the brewery before emptying it, so I don't think that's a problem.

My curiosity is how safe sous-vide cooking is (I know it's more hysterical, but I don't know much about it).

You can do the redneck variant with aquarium equipment in which the water circulates permanently (think pump to shake it) and a thermostat (there are some for coral aquariums / equatorial climate) where you can keep the water warmer. For a thermostat with a pump, which just looks nice and has wifi, $ 250 seems exaggerated, given that you have about 100RON in parts (and today, $ 250 makes about 1000RON, so almost 10x profit)

Maybe another post on Technical Thursday would be cool. And I once thought of doing something like that.


Pork with cheese

Блюда во фритюре вот уже на протяжении нескольких лет пользуются огромной популярностью среди гурм. Сегодня в меню любого ресторана обязательно есть картошка фри, куриные крылышки во фритюре, кольца

Знаменитую картошку фри можно приготовить в домашних условиях, воспользовавшись кастрюлей с толст… redmond mule. -Еф-повара компании советуют использовать для фритюра растительное или оливковое масло. Так же можно использовать натуральное говяжье сало или топленый свиной жир. Категорически нельзя жарить продукты на сливочном масле и маргарине, иначе они будут содержать боле.

Идеальная температура масла для жарки во фритюре - 180–190 ° C. Использовать повторно растительное масло нельзя, исключение составляет оливковое масло, которое можно использовать дважды, в эту же категорию попадают натуральные животные жиры. There is no need to worry about people trying to get rid of colds. мультиварок REDMOND.
Радуйте себя и своих близких вкусной едой каждый день!


I cut the muscle in half to fit in the oven.


I made a mixture of garlic, coarse sea salt, thyme and two needles of rosemary and sage I forgot. I beat them on the head in a mortar until they didn't protest that I was adding olive oil.


I salted and peppered the muscle and executed some buttonholes on both the front and the back which I filled with the above mixture.


I greased all the mushi with the remaining mixture and put it in the oven DIRECTLY on the grill. I put a tray on the lower floor to drop the juices from the meat (with a little water so that the tray does not burn).


In my case I had to be careful not to stick the muscle in the decor so I did not move the tray from the initial position, I added water with the flower sprinkler as many times as needed.


That's the whole point of this steak: sitting directly on the grill. The meat does not stay in liquid, it browns and crunchy on all sides and remains very juicy.


I left for 1 hour, after which I turned the meat, after another 30 minutes I read what was written on the thermometer stuck in the muscles, I tasted a slice, I turned once and that's it.
Good appetite!