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Brine pulps

Brine pulps



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Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Brine legs:

Season the thighs and grill them with the tomatoes. When the tomatoes are well peeled, peel them, pass them and boil them for 3 minutes together with the glass of water, salt and pepper. At the end, add the garlic. and let them taste for about half an hour. Serve with polenta.


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Brine pickles

It is not easy to put pickles in brine to come out exactly as you wanted. That's why Qbebe recommends you to follow these pickle recipes in brine with which you can't go wrong!

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    Summer pickles are for those who can't wait for the autumn to taste a pickle pickle.

    One of the most delicious appetizers of Italian cuisine is pickled eggplant, which are served with tomatoes.

    Assorted pickles are loved by everyone, especially when they are carefully prepared and follow a few simple cooking rules. so.

    Pickled cucumbers are part of the category of pickles adored in Romania, and every housewife has her own recipe.

    Pickled cabbage is one of the Romanian recipes that is not missing from the table of the Winter Holidays, either as a simple salad or dressing.


    What is the pickle recipe for pickles?

    Pickled brine is a saline solution composed of water and salt. Salt must never be & # 8211 I use rock salt, coarse. To each liter of water I put a good spoonful of salt & # 8211 20 g weighed. A 3 L jar holds 2 kg of cucumbers and 1.5 L of brine. In a pot I boiled water with salt and let it boil for 5 minutes. I put out the fire and waited 10 minutes. Not all brine will enter now & # 8211 will remain a part that will be completed the next day.

    We placed the jars on metal knife blades (or on metal trays) & # 8211 their role is to prevent the glass from cracking by taking over and dissipating heat. I poured the brine over the cucumbers in the jar, covering them completely with it.

    The brine should be 1 finger over the cucumber.

    Oanaigretiu

    Foodblogger at Savori Urbane. #savoriurbane

    Ready for the first day! I covered the jars with saucers or saucepan lids and left them on the kitchen table for 24 hours.

    During this time, the cucumbers begin to ferment and foam. The foam is left in the jar, not thrown away!

    It can be seen that they have already started to change color.

    The next day I filled the liquid level with the rest of the cold brine (I told you it stays a little aside & # 8211 so, about 100-200 ml of jar) to be full to the brim. Now vinegar also appears in the equation. I put a tablespoon of vinegar in each jar. It will keep crispy and hard cucumbers for many months (over 12 months).


    Cucumber food with duck legs

    The preparation of the recipe also aims to check if the cucumbers put in brine have pickled well enough at the end of August. It is good to know this, in order to establish the "order of attack" of the pickles, which have been on the table since the beginning of November, when the season of fresh, Romanian vegetables is already over. Cucumbers in brine, when they grow too hard, will not be as tasty and will be able to alter the delicacy of this preparation.

    There is a little culinary secret! If these pickled cucumbers are already pickled too hard (quite sour and extra and a little salty), you can add fresh cucumbers in the recipe, which will soften the sour and salty, the dish remaining almost as delicious. Professional gourmets, even if they notice this little trick, will not be able not to properly appreciate this special dish.

    Cravings in pregnancy & ndash when and why they occur

    Ingredients needed in the recipe: duck legs, pickled cucumbers, onions, garlic, tomatoes, bell peppers, green dill, coarse salt, peppercorns, bay leaves, bird lard / sunflower oil.

    From my own experience! It is preferable for duck legs to be fresh or chilled. Freezing birds and especially ducks and geese, somewhat changes the taste of dishes made with thawed meat, thawing is often required to marinate the meat, knowing that these birds generally have a fairly fair meat. .

    Leurda - Queen of Health! From the richness & icircn nutrients to.

    What cucumbers are used in the recipe? Choose from the pantry a jar of pickled cucumbers, in which the brine has been clarified and in which any deposits (impurities from the coarse salt used for pickling) are collected on the bottom of the jar.

    Duck legs are raised with a sharp knife and seasoned with coarse salt and very little peppercorns (pepper is not required) freshly ground.

    The secret of tenderizing the meat used in the recipe! The duck legs are palpated so that the coarse salt penetrates through the notches. The duck legs are fried in a well-heated pan, placing them first with the notched part towards the pan, so that the bird fat is collected in the pan and contributes to the frying operation.

    If the duck was weaker, you can add poultry lard / duck lard to the pan for frying. the thighs (just enough to easily become copper) and on this side.

    Fried duck legs are removed from the pan on a plate and covered to keep warm. In duck lard, left in the pan and put in a pan, cook the onion cut into scales and the thinly sliced ​​bell pepper.

    When the onion is soaked, add the sliced ​​tomatoes. If you want a finer sauce, you can peel the tomatoes before slicing (using a sharp knife), after passing the vegetables through a stream of warm water or dipping them in boiling water (using a whisk or a sieve), time for 10-15 seconds.

    Mix the vegetables, using a wooden spoon. Leave it on the right heat to form a thick tomato sauce.

    When enough tomato sauce has formed, add the duck legs, which are covered with sauce. In the pan add peppercorns, bay leaves and 1-2 cloves of garlic, thinly sliced.

    Cover the pan with the lid and cook the ingredients on the right heat until the duck meat is soft. In the pan add pickled cucumbers, whole (if smaller) or cut into strips, long, if larger cucumbers.

    To remember! Before adding them to the preparation, the cucumbers are washed under a few jets of cold water. It is not a mistake, if they are kept for 15-20 minutes in cold ice water, to dissolve a little. The preparation has enough salt, from the coarse salt added to soften the duck legs, during frying.

    Continue boiling the preparation for a few minutes, to homogenize the tastes.


    Ingredients Crispy chicken legs and wings

    • 1-1.5 kg lower thighs and / or chicken wings
    • 1 teaspoon ground black pepper
    • 1 knife tip of dried oregano
    • 1 knife tip of ginger powder
    • 1 knife tip of grated nutmeg
    • 1 teaspoon grated sweet paprika
    • 1 teaspoon salt
    • 150-200 grams of flour
    • 1 tablespoon grated onion on a grater with fine holes
    • 2 cloves of finely crushed / grated garlic
    • 1 glass of whipped milk
    • brine: 1 liter of water and 2 tablespoons of salt
    • vegetable oil for frying

    Preparation Chicken legs and wings in crispy crust, video recipe

    For preparation instructions, I invite you to watch the video below or the steps outlined in text format at the end of the article.

    Preparation Chicken legs and wings in crispy crust

    1. We choose small and tender chicken legs and wings.

    Brine

    2. Prepare the brine, adding in a large bowl 1 liter of water and 2 tablespoons of salt and stirring until dissolved.

    3. Add the chicken wings / legs to the brine. They must be completely covered with brine. The bowl is wrapped and refrigerated for a minimum of 2 hours, a maximum of 24 hours.

    4. After marinating in brine, drain the thighs / wings well. Drain well by dabbing them with absorbent kitchen paper and leave at room temperature.

    Crust

    5. Mix flour with all spices (1 teaspoon salt, pepper, ginger, grated nutmeg, dried oregano, sweet paprika).

    6. Grate the onion on a grater with fine holes. We need 1 tablespoon of grated onion. Finely grated onion and garlic mix well with whipped milk.

    7. Give the well-drained thighs / wings through the beaten milk and then dress in spicy flour on all sides. We place them on a plate, as we prepare them, without overlapping them.

    Roasting

    8. For frying these chicken legs and wings in crispy crust, I recommend the fryer or a cast iron pan (cauldron) with thick walls. Heat the pan well on the fire, until it smokes slightly. Add oil in a generous layer (about 7-8 cm). We try to heat the oil well, which must have a temperature of 180 degrees Celsius. In the absence of a thermometer, we can try with a wooden spoon. If when we put the tail of the wooden spoon in the oil, small air bubbles spread around it, it means that the oil has the ideal temperature.

    9. Carefully place the chicken pieces in the hot oil, without squeezing them too hard. As soon as the chicken pieces catch a slightly golden crust, reduce the heat to medium-low and continue frying the chicken so that it penetrates well inside. In total, the thighs should be fried for about 20 minutes. They are ready if, when they are taken aside and pricked with a fork in the thickest part, they release clear juices, without traces of blood.

    10. When they are ready, carefully remove them from the hot oil and place them on a plate covered with absorbent kitchen paper.

    You can serve these crispy chicken legs and wings with all kinds of side dishes, salads and sauces according to everyone's preference. And let it go sometimes, just don't do it too often: P. Great appetite!


    Bacon in brine!

    1.Wash and dry the pork breast. Cut it into pieces.

    2.Prepare the brine: add salt to boiling water. Stir and boil the brine for 3-4 minutes, until all the salt has dissolved.

    3.Cut the garlic into slices.

    4.Put the pieces of bacon in a deep saucepan (or in a jar): in 1-2 layers. Sprinkle with ground peppers, garlic slices and bay leaves (if you put them layered, season each layer with these spices).

    5. Pour the brine over the bacon so that it covers it completely.

    If the bacon is soft, allow the brine to cool slightly (up to 50 ° C) before pouring it over it. If the bacon is harder, pour hot brine over it to soften it.

    6. Shake the container a little so that the ingredients spread more evenly. Place an overturned plate over the bacon so that it does not rise to the surface and is completely covered with brine.

    7. Cover the container with a lid. Leave it at room temperature overnight to cool. Then put it in the fridge for 3 days.


    Mackerel in brine

    Do you like salted fish? Nine, a lot. It's a tasty and healthy appetizer. It prepares quickly, if we disregard the waiting time. To make the process even simpler, I recommend you search thawed and gutted mackerel trunk, I took from larger stores (auchan, mega image, cora), it can be found in trays of 2-3 pieces, at a convenient price. If not, you will have a bit of trouble with cleaning, but the final taste is worth every effort! I was inspired by here.

    • 2 mackerel fish, trunk
    • 800 ml of water
    • 2-3 tablespoons of salt
    • bay leaf, peppercorns
    • 1 onion, salt, ground pepper, vinegar

    Boil water with salt, peppercorns and bay leaves. Cool to room temperature.

    The fish, if frozen, thaw, cut off their heads and eviscerate. Wash well.
    If they are thawed, just wash thoroughly, removing any blood clots.

    Put the fish in a glass or plastic bowl, pour the cooled brine over them, put 1-2 bay leaves. Cover the bowl and let it cool for 4-5 days. * If necessary, cover the fish with a saucer to keep them covered with liquid.

    After the waiting time, the fish are removed from the brine, wiped with a paper towel and threaded. Using a thin, long knife, cut it in half lengthwise and remove the bone from the middle. Any remaining bones are plucked with your fingers or tweezers. Remove the skin from the surface of the fish. The mackerel thus prepared is cut into slices about 2 cm thick and placed on a plate. Serve with olives and marinated onions.

    The marinated onion is made very easily and quickly: julienn an onion and place it in a bowl. Add salt, ground pepper and a few tablespoons of vinegar. Let it sit for a quarter of an hour.

    The remaining fish is kept in brine, cold, for a maximum of 3 days.

    * If you want the process to be faster, the fish is first threaded and sliced, then the brine is poured over it. In this case, the mackerel will be ready for consumption in 24 hours.


    Jamila Chicken Brine

    And because my office was behind the garage. Fish or chicken brine or grilled sheep or neck pastrami.

    Here are some keyword resumes to help you find the search, the copyright owner is the original owner, this blog does not own the copyright to this image or post, but this blog summarizes a selection of keywords you are looking for from some reliable blogs and I hope this will help you a lot

    1 chicken (sliced) 4 bell peppers4 tomatoes2 hot peppers1 clove of garlic (cleaned) 1/2 clove of garlic (uncleaned) 1/2 link parsley1 / 2 link leusteanputin little oilpiper instructions and. Leave the brine to boil. Peel the onion, wash the tomatoes and the two types of peppers, then grill the vegetables.

    visit the full article here: https://www.bucataras.ro/retete/saramura-de-pui-77062.html Chicken brine in polenta bowl. Particularly tasty, chicken brine goes great with a hot polenta and a good wine! The chicken is washed, wiped with a napkin and seasoned with a mixture of salt, pepper, oregano, thyme and a little delicate.

    I used to eat chicken brine with polenta every summer vacation, when I went to the country, to my godparents.

    I used the steam grill pot: In time I was the one who asked to eat chicken brine & # 8230 we fry the chicken on the grill. Step by step recipe for ostropel, for lunch or dinner, with hot polenta.

    Chicken brine, donuts, bread, soup, tomato dish, all, absolutely all I love. And because my office was behind the garage. In time I was the one who asked to eat chicken brine & # 8230 ingredients:

    visit the full article here: https://savoriurbane.com/saramura-de-pui-olteneasca-reteta-traditionala/ Mix 1 tablespoon of coarse salt once (30 g) to 1 l of water. Measure how much water enters the can. And because my office was behind the garage.

    1 chicken (sliced) 4 bell peppers4 tomatoes2 hot peppers1 clove of garlic (cleaned) 1/2 clove of garlic (uncleaned) 1/2 link parsley1 / 2 link leusteanputin little oilpiper instructions and.

    Chicken brine in a polenta bowl. I prefer boneless thighs because they are very tasty grilled and they are. I make brine like this sometimes and I wholeheartedly recommend it.

    Fresher and tastier than it could be. Particularly tasty, chicken brine goes great with a hot polenta and a good wine! I often make chicken ostropel in the summer, but it's never as good as my grandmother's.

    visit the full article here: https://jamilacuisine.ro/saramura-de-pui-reteta-video/ More fresh and tastier than it could be. Leave the brine to boil. List of the best 21 recipes, including boneless chicken legs in dry cooker, boneless chicken legs with rice and baked vegetables, boneless chicken legs with mashed potatoes, boneless pulp roll, dietary stew with boneless chicken legs in the pot zepter, boneless thighs and rice with vegetables.

    Measure how much water enters the can.

    In the case of each, the required amount of water and the amount of salt required will be calculated. It was one of my favorite foods at work when I was working at the grocery store. Measure how much water enters the can.

    visit the full article here: https://www.e-retete.ro/retete/saramura-de-pui

    Chicken brine is a traditional Romanian recipe from the Oltenia area, but it is also prepared in other areas of the country in various variants. Chicken brine, donuts, bread, soup, tomato dish, all, absolutely all I love. Fresher and tastier than it could be. Peel the onion, wash the tomatoes and the two types of peppers, then grill the vegetables. I used the steam grill pot:

    visit the full article here: http://bebeplanet.ro/ciuperci-jamila-cuisine-366322.php

    I prefer boneless thighs because they are very tasty grilled and they are. Allow to penetrate on both sides. For chicken brine, my grandmother used chicken raised by her that my grandfather usually cut. Cut the chicken into four, each piece containing a quarter of a breast and a leg or a wing. Chicken brine is a traditional Romanian recipe from the Oltenia area, but it is also prepared in other areas of the country in various variants.

    Leave covered until served next to fish and a chicken polenta. Measure how much water enters the can. Place a plate or lid over the vegetables and place a weight on top to keep the vegetables in the brine. However, it is very close. Chicken brine is a traditional Romanian recipe from the Oltenia area, but it is also prepared in other areas of the country in various variants.

    It is made exactly as in the pickle recipe or as in the sauerkraut recipe. Particularly tasty, the chicken brine goes great with a warm polenta and a good wine. At the same time we put the bell peppers and tomatoes on. Fresher and tastier than it could be. Separately, wash the fish, wipe and put on the grill.

    visit the full article here: https://savoriurbane.com/saramura-de-pui-olteneasca-reteta-traditionala/

    1000 ml., Season with salt, pepper and bay leaf, bring to the boil approx. Mix 1 tablespoon of coarse salt once (30 g) in 1 liter of water. Step by step recipe for ostropel, for lunch or dinner, with hot polenta. There are many recipes for chicken brine, but the one we propose involves cooking the meat and sauce separately. List of the best 21 recipes, including boneless chicken legs in dry cooker, boneless chicken legs with rice and baked vegetables, boneless chicken legs with mashed potatoes, boneless pulp roll, dietary stew with boneless chicken legs in the pot zepter, boneless thighs and rice with vegetables.

    visit the full article here: https://bucate-aromate.ro/2015/10/saramura-de-peste/

    1 chicken (sliced) 4 bell peppers4 tomatoes2 hot peppers1 clove of garlic (cleaned) 1/2 clove of garlic (uncleaned) 1/2 link parsley1 / 2 link leusteanputin little oilpiper instructions and.

    visit the full article here: https://ro.pinterest.com/JamilaCuisine/retete-de-mancaruri/

    Peel the onion, wash the tomatoes and the two types of peppers, then grill the vegetables.

    I often make chicken ostropel in the summer, but it's never as good as my grandmother's.

    visit the complete article here: https://www.bucatareselevesele.ro/retete-culinare/peste-si-vanat/saramura-de-pastrav.html

    Leave covered until served next to fish and a chicken polenta.

    visit the full article here: https://www.youtube.com/watch?v=DFSrdlXsmu8


    CHICKEN pulp brine

    ingredients
    4 chicken legs, spices for chicken to taste (I used salt, pepper, coriander and a little thyme), For brine :, 500ml water, salt and pepper to taste, 7 cloves garlic, 1 large tomato (or 2-3 , depending on size), 1 baked bell pepper (optional)

    Difficulty: low | Time: 1h 15 min