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Cut the meat into smaller suitable pieces. The sausages are cut to 2 cm. The ribs are cut into larger cubes.
Put the oil in a saucepan and put the pieces of meat.
Put water and lid and simmer the pieces of meat for 8-10 minutes until white.
Add the sausages and ribs and simmer with the lid on for another 20-25 minutes.
Sprinkle with paprika, thyme, pepper, salt and mix.
Remove the lid and cook for 20-25 minutes, stirring occasionally.
Fry until the juice evaporates and fry only in fat, stirring constantly until nicely browned.
It must be eaten with polenta and pickles.
Healthy frying has been invented! (P)
For a long time I ate fried because I liked it and it was ready. I had no idea that something as good as a plate of toasted pork in lard with an egg on top could be unhealthy. Fried chicken, pork chops, sausages, scrambled eggs and scrambled eggs, crispy schnitzels, soft donuts and meatballs drowned in hot oil, so tasty and fragrant, pfoai, I have showers in the sky now, as I write to you. The toast was our Sunday meal, the least weekly treat pampered by my mother and grandmother.
Then I went to college and I still had no idea that the toast was not healthy, in & # 821798 it didn't give us the internet out of the house. We ate frying every day, because the stove was the only way to cook, and we didn't like stews (who likes stews when they taste like fried?). I started with the soup in an envelope that I extended with yogurt, I finished with french fries, scrambled eggs, sausages in a frying pan, all fried in the same month-old oil, topped with whipped cream, because I had no money to throw away.
A few more years passed, my cholesterol was rising, my stomach was complaining of gastritis, I moved into rent and discovered the oven. It's true that it took longer, but it seemed like my food wasn't coming back as fast. It wasn't until I was 28 that my figure began to take on round shapes that I began to search for the truth about frying. Oops, wait a minute, look, some gentlemen say it wouldn't be good. That heart disease, cholesterol, circulation, stomach, bile, hm. OK, he's not healthy, I get it. But it's buuunnnn! What I'm doing is that I don't know how to refrain from what I like at all. Eh, if only there was a kind of healthy frying, to be able to enjoy a straw potato, a pulp fried with mujdei, an honest schnitzel, to be honest, they also come out in the oven (especially Ever since we ate healthy side by side with the children, we have discovered various more creative methods of baking things that are good fried), but the truth is that frying has its magic. That's it, I said it. Those who do not believe in the magic of frying can leave right now, you are not mine.
If, however, you also worship (at least weekly) the god of fried, crunchy and fragrant crust, stay in the area, because I have good news. While we were striving here to get the delicious taste of frying through healthy baking techniques, some gentlemen invented an appliance called an airfryer, a kind of fryer that frys and bakes with air. This is not a scam, nor is it witchcraft. The appliance in question heats the air to the temperature we want (up to 220 degrees C), and a powerful fan circulates this hot air at high speed. The result is things cooked quickly, without oil (or with very little oil), with a taste of frying, but without a taste of fried oil, if you understand what I mean (and without the heart risk that comes with the latter) .
I've been playing with such a Philips airfryer for a few weeks now. It is a simple model, without a digital display, the HD9220 calls it. It has two big buttons: with one you set the temperature, with the other the time. Before putting the food in his tub, heat it for 3 minutes (ie set the temperature and set the timer to 3). When he makes Bing, take out the tub, put the potatoes or schnitzels, close the tub, set the time, go about your business (but let it be a short one), come back when Biiing does it again, eat french fries or grill or meatballs or muffins.
These days I've done airfryer repeatedly:
Bread (baked in 25 minutes)
Muffins (many kinds, I only have pictures with blueberries and cinnamon, the recipe in the movie below)
French fries (only spray with a little oil, maximum 5 ml)
Cornflake crust schnitzels (recipe in video below)
Breakfast with baked egg on a bed of spinach and tomatoes (recipe below)
I made some recipe videos to see exactly how it works. The best part is (apart from the fact that you can eat fried without dying of your heart or gaining weight) that cooking takes less time. The bread was ready in 25 minutes (yes, bake and bread). Muffins in 15 minutes. The schnitzels in 20 minutes. You don't have to spin, mix, check. It does not burn, it does not catch, it does not catch fire, it stops on its own when time runs out. Consume 80% less oil.
Super invention, if you ask me!
The first video is with the recipe for blueberry and cinnamon muffins, prepared at the Philips airfryer.
So, I recap, for 8 muffins in the airfryer (or oven) you need:
& # 8211 150 gr flour
& # 8211 150 ml milk at room temperature
& # 8211 100 gr melted butter
& # 8211 2 eggs
& # 8211 1/2 sachet baking powder
& # 8211 1 teaspoon cinnamon
& # 8211 3 tablespoons honey or sugar / agave syrup
& # 8211 1 salt powder
& # 8211 200 gr fruit (blueberries, raspberries, pear cubes, fresh or frozen)
Mix the liquid ingredients first, then the dry ones, combine them all, pour into molds, 15 minutes in an airfryer at 180 degrees.
The second video contains the recipe for turkey schnitzels in cornflake crust, prepared by airfryer, but also go in the oven or in the pan (although it is not healthy, nunu).
I keep the meat in the fridge overnight in beer, to freeze. Then I put the strips of meat (wiped with paper towels) through flour, beaten egg with milk, crushed cornflakes, 18 minutes at 180 degrees.
At the end I put an idea of breakfast with spinach, cream and baked egg, 7 minutes in the airfryer, and my conclusions about the device.
My conclusion is that the airfryer is useful to me, because I can cook things without oil quickly, it is easy to maintain (the tub and the sieve in it are washed with detergent or in the dishwasher), it is very simple to use, it is not dangerous for children, does not take up much space, is ready to use in 3 minutes (necessary for preheating), save time, oil, washing dishes, eat what I like without conscientious processes. In addition, no oil jumps on the walls, because no oil is needed.
I think that the airfryer is also very useful in weight loss, I can't explain why, but also in greedy families, with small children and little free time.
You can't cook sauces or soups in the airfryer. The tub is small, it holds french fries for two hungry adults, it fits 3-4 chicken legs, 6-7 schnitzels if you use the rack type accessory (if not, it fits 3-4). If you buy the accessories of the device, you can also make pies and other wonders. I made plum crumbles in ramekin pots, they fit three at a time.
At the end I invite you to a small contest. You have to tell me what you think of the appliance and especially what you think I CANNOT cook on it. An ingredient, a dish (not with sauce, please). I will choose the five most interesting challenges of yours, then I invite you to a brunch in which we will cook together (and then we will eat them, iuhuuu) exclusively with the fixed airfryer the ingredients that you have proposed to me. The brunch will take place one morning during the week, from 11 to 12.30, in Bucharest (back to the winners with details). Then, by drawing lots, one of the participants in the brunch will receive the airfryer in tests for 15 days. The contest starts now and ends on November 30. So what do you think of the miracle? And what would you like us to cook for her together?
The piglet is a delicacy in itself, but the way some Romanians know how to prepare it makes it even more appetizing!
a piglet of milk of 4-5 kilograms
200 grams of beef
200 grams of mushrooms
200 grams of cow's butter
20 grams of ground black pepper
30 grams of thyme
20 grams of salt
The piglet is roasted over a high flame, eviscerated, washed well on the outside and inside. Remove the bones, sprinkle the inside well with salt, thyme and pepper. Fill the pork belly with pre-prepared stuffing of minced veal, mixed with mushrooms. Sew the cut, tie everything with string to give it the animal shape, as much as possible the original and grease with butter on the entire surface.
Place in a large pan, greased with butter, pour melted butter on top and place in the hot oven. Turn until evenly browned, then make a low heat and allow the meat to penetrate. From time to time grease with the sauce in the pan and sprinkle with pepper, thyme and salt if the liquid has decreased, add the meat juice.
At the end, remove the tray from the oven, remove the strings and decorate the tip to be brought to the table. Various cooked legumes are added: goulash, carrots, green beans, peas, Brussels sprouts and cauliflower.
WEDDING: ram or piglet at protap
Who helps me with information about rams or piglets at protap? I would like to offer them to my guests and I would like to find out how to proceed.
- when are the piglets or rams served at protap? Between what dishes (before sarmale / after steak, etc.)?
- for what number of guests does a ram or a piglet reach the protap?
I assume that a ram weighs about 25 kg (which is why I assume that the piglet must have a similar weight to fit in their protap installation), but one part is represented by bones and less edible parts, so how many kg remain edible and for how many guests does it reach (so that the portions served have 100 - 150g)?
How many rams or piglets does it take to reach everyone?
- if more than one piglet or ram is needed and they cook one at a time, will the guests feel tired waiting? Will they feel & quotse too long & quot? Some will grab the first piglet and then get bored until the next dish, while others will be initially frustrated that they didn't grab and then too tired to enjoy the next crane?
- at what time interval (compared to the previous and subsequent way of eating) are the piglets or rams served at protap? What is the time interval before and after?
- when it is more & quotde effect & quot to fry and serve the piglet or ram at protap - day or night or at dusk? At what time?
- which is generally more appreciated by the guests as a taste - the piglet or the ram?
# 2 ady
I get on the train too.
from the post I understood that the installation is offered by someone else - restaurant, wine cellar, organizer.
I would ask them first, from their experience. as they did in similar situations. both in terms of quantity and in terms of the interval of succession of dishes. (about 1-1.5 hours, I appreciate them).
to the point: as a guest, it would seem terrible to me to wait and wait for the piglets / rams to get to everyone. if there is only one installation for such a thing, it would seem normal to make an animal large enough to reach everyone.
also to the point: I would serve them instead of steak. or if the kind of steak means a combination of "chicken, pork, sausages, and what else is served in these cases", I would include the protapul in the combination. or you can make it the main course and skip the sarmale. (I don't really like stuffed cabbage, but I think my mother would kill me if I took them off the list, please, there is still no case for discussions on the subject).
and I would serve the piglet. not everyone likes sheep / ram, especially if it exceeds the lamb stage (7-15 kg, approximately). (even marinated and seasoned with everything it needs. I've met many who don't even want to taste it, say & quotmiroase & quot)
if the frying is done in plain sight (at the sight of the guests, of course), it's cooler at dusk / evening / night, it also depends on the time when the whole party starts and ends. dc is done in the kitchen away from the eyes of the guests, it doesn't matter.
# 3 simona
I had piglets at the wedding because that's what the man wanted. what to do with them. People looked at them as if the wedding took place in Transylvania and we are not used to that. Mother still stuttering: How to do something like that? that we just aren't. finally.
One, I didn't like it. Although the bride and groom ate (more than I expected), I found it strange. seriously.
Mix the eggs with the sweetener until it doubles in volume. Add the milk, oil, vanilla essence and flour mixed with baking powder. Place baking paper in a tray and pour half of the composition. In the rest of the dough, add the cocoa and mix.
Pour this composition over the one in the tray and mix them with a spoon. Put the tray in the oven, preheated, until it passes the toothpick test. Take the cake out of the pan and coat it in the icing made of melted chocolate mixed with butter. And ready and the third cake in the series of sweets for diabetics.
Prince Harry, painted by a piglet. Pigcasso also made the portrait of the queenThe portrait of Prince Harry, made by Pigcasso
It seems that the unspeakable miracle is not the first feat with the British royal family. At one point, Pigcasso even made the portrait of the queen, of course with plenty of red lipstick on her lips. The artwork was then sold for over £ 2,000 to a London buyer. Now, the portrait of Harry has received the amount of 2350 pounds, from a Spanish collector who is a fan of the artist's piglet. The amount is not negligible at all, if we consider that the portrait was made in just a few minutes.
Pigcasso's mistress does not shy away from boasting about the miracle she has in the yard, every time she has the opportunity. "Pigcasso is not so different from other pigs, she is intelligent and curious. The only significant difference is that he has a ton of talent when painting. People are always curious when they see their art, they can't believe how well they do. They just can't believe it's all done by a pig. I am overwhelmed and so proud of Pigcasso ", said the owner.
1/2 red bell pepper
1 small celery
1 parsley root
1 small zucchini
8 medium potatoes
2 tablespoons broth
A little borscht
Wash the meat, cut it into cubes and put it to boil in water. When it starts to boil, remove the foam well.
Peel all the vegetables and wash them well.
Chop the onion, tomato, zucchini and pepper into small cubes, and put the carrot on the small grater and put the lions to boil in the pot, after the meat has cooked for an hour.
Put the whole celery, parsnips and parsley (or cut them into cubes) and add a tablespoon of salt. Peel and wash the potatoes, then cut them into cubes and add them to the vegetables.
Add a tablespoon of salt, put the lid on and simmer until the meat and vegetables are cooked. Add the broth, fill with water, season with salt and pepper to taste and let it boil.
5 minutes before the soup is ready, add borscht to taste, and at the end add the finely chopped greens. Serve with sour cream and hot peppers.
Try this video recipe too
Baked pork steak with dauphinois gratin potatoes and sautéed mushrooms
Baked pork steak, notched, with dauphinois potatoes au gratin in milk and sautéed wild mushrooms & # 8211 menu for Sunday lunches. And some pickles made by my mother (cauliflower and cabbage). I also said that I like certain pieces of pork (neck, ribs, belly & # 8211 in general the portions with a lot of bones or some fat) so I chose a back pork leg and two pieces of ribs (with striped layers meat and fat).
I bought the whole piglet for Christmas. He weighed 12 kg. I cut it immediately and froze the pieces. The rib strips are from an adult pig, purchased separately.
It was a more special lunch (we had guests).
Celery salad with mayonnaise and yogurt
The steak in the picture followed with the mashed potatoes and the sautéed mushrooms and I ended with a light and crunchy dessert: Napoleon (croustillantes) in 3 ways: with chestnuts, strawberries and oranges (recipe here).
When I have guests at lunch I try to choose a menu that doesn't keep me in the kitchen, away from them. That is, I choose dishes that can be made in the oven (even simultaneously & # 8211 steak + dauphinois potatoes in milk) and can be kept hot for some time (eg 30 minutes). These potatoes have successfully replaced the classic puree that would have robbed me of much more time.
- 2.5kg pork (if you can meat with mouse, ribs with meat on them, back with mouse, etc.)
- salt, pepper, paprika, cumin
- 1 tablespoon oil
- 2kg of raw potatoes, clean and cut 1cm thick slices
- 100g butter
- 500ml milk
- a little grated nutmeg (a knife tip)
- 2 cloves of garlic
- 200g wild mushrooms (I kept them from last summer, scalded and frozen)
- 500g brown mushroom mushrooms (can also be white)
- 50g butter
- 30ml cognac or brandy (or fortified wine like Marsala or Porto, Xeres)
- 2 cloves of garlic or 2 cloves of green garlic
- 100ml liquid whipped cream for cooking
- salt pepper
- a little chopped green parsley
Tagged: milk piglet
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Baked pork with sauerkraut
The ancestral tradition continues to be preserved in Romania, especially in the country, where in almost all households in the village, at least one pig is still raised in the house, with corn and corn, wheat, barley and pasta, with the weeds weeded from the razors in the gardens, with nettles and grass gathered from the village islaz, with potato peels and with the fat gathered from the dishes and plates after the meal was served by those of the house. The neighbors look ugly and talk to you around the corners of the fence, if Ignat, in your yard, does not cut the pig, does not prepare the pigs (sausages, hams, caltabos, drum, lebar, meat for smoking, etc.), do not melt the lard and do not remove the scallops, do not start the smokers, do not put smoked meat and smoked sausages on the garnish, do not hang on the eaves of the house, stay in the cold air, smoked sausages, smoked ham, smoked ribs, smoked muscles , smoked bones, etc.
Memories, memories & # 8230. ! In my childhood, winter had already come into its own since the beginning of December, so when cutting the pig, snowdrops were everywhere in the yard. The day before the pig was slaughtered, my grandmother and father were partying through the mud, from the pig's hut to the garden behind the house where they were preparing the pit for embers / embers digging in the frozen ground with the pickaxe and the harlet. They brought from the wood shed, the lid of the summer table (the table was placed in the yard of the house in summer, and in winter it stayed in the shed so that it would not rot, outside, under the snow) on which the pig was to be slaughtered. A neighbor brought us 2-3 bales of wheat / barley straw in time. Later, when gas cylinders appeared and craftsmen invented the grilling device attached to the cylinder, straw was no longer used for pork grilling. Butchers arrived in broad daylight. I watched from the window, from my room, how the preparations for the pig's parling were going and when the day set in, I quickly left the house and settled next to those with tasks for cutting the pig. I can't wait for the & # 8220shaving & # 8221 of the pig to get a piece of freshly spoken, warm and soft mice. To get the job done, the butchers were served with boiled brandy. I was attracted to the smell of boiled brandy. After cutting the pig, in the kitchen, it was the alms of the pig in which the butchers and those of the house that were around participated. I couldn't miss such a feast. The preparation of the pig followed, as long as it was day and long at night, where mother and grandmother were skillful hands. I was also present at the preparation of the pig for the winter until my bedtime was approaching. I also used to spin the meat grinder when the sausages were stuffed, otherwise I was responsible for the gallery, but also basic help for the cat not to enter the meat pantry and kicked the cat out of the kitchen. At noon, a pork frying was made, fresh, still steaming, for everyone in the house, with hot polenta and peasant pickles. Towards evening, when the pork preparation was finished, my belly was already set up, still nibbling on the pan with fried meat, I was tired, I could barely wash, the smell of smoke and fries came out of me. I was falling asleep on my feet. Until the next day I slept without dreams until noon.
Christmas traditions are respected in my family! The piglets are prepared in advance. On Christmas Eve, prepare meatballs and sarmale, pork breast soup or smoked soup, put a pork leg in the oven or a pork roll with smoked sausages and prepare rolls with pork, pork chops and delicacies served as appetizers at the festive lunch table. On Christmas morning, fry a smoked frying pan with hot polenta or an omelette with pork or a pizza with pork. On the Christmas tables you can't miss homemade bread stuffed with pork, peasant pickles, jumari cake and the kettle with plum brandy, boiled. The family gathers around the table, we debug memories, we laugh and joke, we worship a glass of house wine in honor of those who left us.
Ingredients needed in the recipe: a quarter of a piglet (front) of 4-5 Kg, poultry lard / lard / fresh butter, coarse salt, peppercorns, mustard seeds, bay leaves, thyme sprigs, rosemary sprigs, smoked paprika, turmeric, garlic cloves, red wine, sec.
How do we prepare meat for cooking? It is preferable to use in this recipe a quarter of a piglet (back) with grilled mice. As you can't always find what you want / intend to buy, if you bought a quarter piglet (front, with scalded mice), you need to wash the mouse well (you can't be sure how the piglet was scalded and what to put in warm water) with warm water, wipe with paper towels / with a clean cloth and talk to the high flame of the stove to remove traces of hair.
- a quarter of a piglet with mice / a piece of pork with ribs and mice / a piece of pork with mice, at 4-5 Kg / whole piece,
- lard / lard / fresh butter,
- spices: peppercorns, mustard seeds, bay leaves, smoked paprika, turmeric, coarse salt, thyme, rosemary, garlic cloves,
- red wine, sec.
A quarter of the piglet is placed on a grill in the baking tray. Put spices (peppercorns, mustard seeds, bay leaves, thyme sprigs, rosemary sprigs) and garlic cloves in the baking tray. The piece of meat grilled with the ribs down is rubbed on the side with mice with coarse salt. Put solid poultry lard on the mouse on the piece of meat and season with freshly ground peppercorns, dried thyme, smoked paprika and turmeric.
Place the meat tray in the hot oven of the stove over high heat for 15-20 minutes, during which time the melted lard drains over the mice in the baking tray and the mouse acquires a slightly brown color.
Remove the tray from the stove oven. In the baking dish add a glass of red wine, dry. Cover the baking tray with moistened and squeezed baking paper.
The baking tray is reinserted in the hot oven of the stove, at the right heat for a slow baking that will last 3-4 hours.
Remove the baking paper from the piece of meat. If the liquid in the bowl has dried, add a little red wine, dry enough to collect the residue from the edges and bottom of the baking tray. Check the ribbed part of the piece of meat if the meat is penetrated, using the tip of a knife (no blood should come out of the sting). If blood comes out, turn the piece of meat with the mouse on the grill and let the piece of meat bake for another 30-35 minutes.
Grease the piece of meat with the liquid from the baking dish, using a brush or pouring the liquid with a kitchen syringe. The mouse must become crispy.
It is good to know ! During the 3-4 hours it takes to cook the piece of meat, there is no mistake if it is greased with the liquid from the tray several times. The mouse will definitely become crispy.
Step by step recipe
- Prepare the whole piece of pork for baking by grinding mice if it is scalded.
- Place the whole piece of meat on a grill in a baking tray, with the ribs on the grill. Add spices to the baking tray.
- Rub mice with coarse salt. Grease the piece of meat with lard. Season with smoked paprika and turmeric.
- Insert the baking tray in the hot oven of the stove over high heat for 15-20 minutes to melt the fat and drain it on the mice. The flesh turns pink.
- Add dry red wine to the baking tray. Cover the baking dish with moistened and squeezed baking paper. Reinsert the baking tray into the stove oven, on the right heat for a slow baking for 3-4 hours. During cooking, the piece of meat is sprinkled with liquid from the baking dish.
- Let the piece of meat in the baking dish removed from the stove, covered with baking paper, to rest for 25-30 minutes after which you can slice the piece of meat.
- Serve hot with a garnish of sauerkraut, beets and garlic sauce.
Remove the tray from the stove oven and cover the piece of meat with baking paper over which is placed a foil or a dry kitchen napkin. Let it rest for 25-30 minutes to become meaty again, then the piece of meat can be sliced using a sharp knife.
While the pork is cooking, prepare the garnish of sauerkraut, baked beets and garlic sauce with yogurt.
The dish is served hot with a garnish of sauerkraut and garlic sauce.
Gourmets and gourmets everywhere cannot refuse such a healthy spoonful of hot, steaming polenta. Will the Turks fight in their mouths !?
Can anyone refuse a glass of red house wine from grapes at such a culinary feast?
It's hard to believe that there won't be at least a few greedy people at the bowl of peasant pickles placed in a place of honor, in the middle of the table.