Pasta shells stuffed with minced meat. Conchiglioni pasta (giant shells) stuffed with minced chicken

autoclave

autoclave recipes! Shukaite recipes in an autoclave? You here!

autoclave for canning

Autoclaves for home canning You can come to our online store Fermash. Our managers will help you autoclave pіd be your request! Here you will find both models of gas, and electric (universal), a variety of 5 to 28 liter cans.

On our website, all options are selected autoclave recipes! Shukaite recipes in an autoclave? You here!

On the ear of the 19th century, the first appeared, discarded for additional thermal processing, canned food in airtight containers. bacteria with a method of damaging microbiological preservation at temperatures of a moderate climate (15-30 ° C), and sometimes at higher high temperatures. higher than 100 ° C. Sterilization is recognized for the trivial preservation of canned products, it is due to the conservation of food value, organoleptic authority, non-shedding. autoclave for canning You will significantly change the hour of preparing canned food, guaranteed to reduce all bacteria. It is recommended to vicorate for sterilization and packaging of any kind of canned glass containers of various volumes of 0.2 to 3.0 l.

1. Roll up jars filled with products hermetically.
2. Put into the autoclave with balls - jar on jar, up to Golovin. At the bottom of the tree lay "Ian grate.
3. Fill with water, as it is to blame to cover the jars with a ball of at least 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. With a car pump, pump into the autoclave up to a vise of 1 atm and visually (for additional miles of water) or by ear, check the tightness of the day. .
6. Heat the water in the autoclave to 110°C (pressure will increase). If the temperature rises to 110 ° C, keep the hour and vitrimat the banks 50-70 min. But wait for it, the temperature did not exceed 120 ° C. This mode of processing reaches both the death of disease-bearing organisms, and the relish of canned food.
7. Remove from the fire (wipe) and remove for cooling (it is possible with additional cold water) to a temperature not higher than 30 ° C.
8. Trochy cob will be pressed in an autoclave. Vіdkriti autoclave, through the hose to anger the water and viynyat cans.

It is required to add that the pressure gauge of the autoclave will show a pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, a vice to lie down due to the temperature of the heating of the autoclave and about "much again, it was left between the lid and the banks.

Modes of sterilization of preserves

Instructions for drying oil in the oven, microwave and in the air.

Butterfish are small mushrooms that are distinguished by a slippery hat. With their help, you can cook roasts, pancakes, fillings for pies, as well as delicious soups. Few people know that these mushrooms can be dried.

Can mushrooms be dried?

Even 400 years ago, in Russia, they ate only porcini mushrooms, as well as milk mushrooms. But due to deforestation, there were not very many noble mushrooms, so other, as they were called, second-rate mushrooms, went into action. These are boletus, mushrooms, as well as mushrooms. The main advantage of butter is that several buckets can be collected in one small clearing. This is due to the fact that mushrooms grow in whole families.

FROM There are several ways to suture butterflies:

• In the oven
• Outdoors
• In a special dryer
• in the microwave
• In air grill

The main difficulty lies in the fact that the mushroom contains up to 95% moisture, so the drying process is quite long. Readiness is determined by breaking the piece. If it breaks well, then the mushrooms have dried out enough, they can be poured into a jar and poured into linen bags.

How to dry butter mushrooms in the oven?

Oven drying is a simple and affordable method, but takes a decent amount of time. Be prepared for the fact that during drying, water droplets may appear on the mushrooms. In this case, turn off the heating and open the door. These droplets will help brown the mushrooms. If you do not want them to turn black, you need to dry them in a special way.

Instruction:

• Clean the mushrooms in a dry way, select debris, grass, and leaves from them. In no case should you wash the butterflies, because they will be saturated with moisture and get wet.
• Use gauze to wipe the mushrooms, you can wipe off the dirt with a damp cloth. You can not remove the skin from the hats. It all depends on her condition. If it is very dirty, you will have to remove it. If clean, leave it alone.
• Large mushrooms are cut into four parts or strips, and small ones are dried whole. It is necessary to spread baking paper on a baking sheet and lay out a thin layer of mushrooms. The distance between the pieces should be 2 mm.
• Drying takes place in several stages. At the first stage, the heating should reach 50 degrees. In this state, the pieces dry for about 2 hours. After that, the temperature rises to 70 degrees, and dried for another 2 hours.
• Next, open the door, mix the mushrooms and reduce the temperature to 50 degrees. Dry in this mode for 2 hours. It is necessary that when breaking inside the mushroom was absolutely dry. Cooked mushrooms can be stored in jars or paper bags. Such blanks are stored for 8-10 months.

How to dry butter mushrooms in the microwave?

If you have never dried butternuts before, you will have to try a little, because in the beginning you need to look into the microwave quite often.

Instruction:

• Clear and mushrooms from debris and soil. You can not wash the mushrooms, you must remove all debris dry, that is, with a damp cloth.
• Cut the mushrooms into thin slices and put them in an even layer on a plate, after laying parchment on it. Turn on the microwave at minimum power and dry the mushrooms for 15 minutes.
• If you see clouds of moisture, you need to immediately open the door and let the mushrooms ventilate, cool for 10 minutes. This will prevent the product from darkening.
• Again the product is closed and dried. This manipulation must be carried out 3-5 times, until the mushrooms are completely dry. If you do everything right, you will not allow condensation to accumulate, moisture to evaporate and deposit it on the walls and door of the appliance, the mushrooms will not darken and will be a beautiful orange color.

How to dry butter mushrooms on a thread in the sun at home?

Drying oil on a thread is considered the classic way. This method was used by our grandmothers. It was considered the simplest, because even children can dry mushrooms in this way. Ideal for small mushrooms that do not need to be cut.

Instruction:

• Clean all grass and leaves from food with a damp cloth. Cut off the legs with the soil, and use a thread with a needle to string the mushrooms. Tie a knot, you get a kind of mushroom beads.
• Hang them in well-lit places. You can do it in the yard, in the sun, or at home on the balcony. Thus, the mushrooms dry until completely dry.
• You can also dry the oil on the table or on the floor on the balcony, after laying clean paper and cloth. Make sure that it does not rain outside and the mushrooms do not get wet.

Drying butter is an opportunity to pamper yourself and your loved ones in the winter with delicious soups, as well as main dishes. Dried mushrooms have an excellent aroma and pleasant taste. They will remind you of summer and warmth.

VIDEO: Drying oil

One of the easiest and most affordable options for harvesting forest mushrooms for the winter is drying them. Such a product is stored well and for a long time, preserving useful properties and structure.
Dry mushrooms become even more fragrant and tasty, they can be added to soups, stews, sautés, dishes with potatoes and meat. They will decorate any feast, making it more useful and nutritious.
There are many options for drying mushrooms. You can choose the method that suits you the most. For such harvesting, it is necessary to choose only high-quality, young and healthy forest mushrooms, without flaws and external damage.
Due to the fact that the mushroom, when dried, decreases in size by 5–6 times, they are easy and simple to store. Putting dry pieces in a container, tightly closing it with a lid, you can eat fragrant dishes from butter for a long time. All you need to do is pour a handful of the product with purified water and wait a few hours.

TIME: 5 hours

Light

Servings: 6

Ingredients

• oily.

Cooking

We prepare mushrooms: we clean them from dust, dry leaves and dirt. It is advisable to clean them without water, excess moisture should be removed with a napkin (too wet mushrooms, for example, in a microwave oven, will turn out to be boiled, not dried). If necessary, remove the skin. We chop the mushrooms in strips of 2-3 mm wide or a drop larger. Small butterflies are dried whole.


In this recipe, we'll show you how to dry butternut squash in an electric dryer. It is better to choose an electric dryer with a fan and a thermostat, dry at a temperature of 45-50 degrees. We spread the pieces of the product on the grate of the electric dryer.

How to dry butternuts in other ways:

• Dry the butternut squash in the oven. We prepare the form, cover it with food paper and lay out a thin layer of mushroom plates on it. Drying on a wire rack or a sieve is possible. First, the mushrooms must be dried at a temperature of 45–50 ° C, after 4 hours, the temperature should be raised to 70 ° C, and dried again at 50 ° C. But these are not all the nuances. At first, the butternuts need to be dried in the oven in the highest possible position, at the next stage, lower the baking sheet lower and lower. The oven is inconvenient because you need to constantly check the temperature, control the process, rearrange the trays, check the readiness status and take out the dried mushrooms.
• How to dry butternut squash in the microwave. This is a very troublesome method for those who, of course, have never dried mushrooms in the oven. Just in case, be patient. We lay out the butternuts on a wire rack or a special plate pre-coated with paper. We put the dish in the microwave oven, turn on the minimum temperature for 15 minutes. When the timer beeps, carefully ventilate the oven from hot moisture for 5–10 minutes. Then we repeat both procedures 3-5 times. Sometimes more.
• We dry the oil in the sun or on a thread. One of the most ancient ways. Butterheads need to be strung on threads, like on skewers, and hung in a sunny place. Or simply lay out the pieces on a flat dish, in a sieve or even on a table and expose them to air. The only thing you have to watch out for is that it does not rain and that the drying place is clean, without dust and wind.
• Drying in air fryer. We insert a skewer between the lid and the body of the air grill so that free air can ventilate, select a high speed. Temperature - about 60-70 C, drying time - about an hour and a half.

How to store dried butternut squash?

Now you know how to dry mushrooms at home, and you can choose the most suitable option. But so far, only half the work has been done: improper storage can deprive your actions of any meaning.

Well-dried mushrooms are light gray or brown in color, with a well-known mushroom fragrance. They should not be too brittle, wet or black. It is best to store them in a dry place, in paper or cotton fabric containers, in the form of bags or sachets. In a city kitchen, it is better to store them in a closed glass container to protect them from moisture. From time to time check the dryness of the mushrooms, and sometimes, as necessary, dry again.

How to cook dried butternut squash?

The use of dried mushrooms has the same huge range of options as in the case of fresh products. Soak your mushroom croutons for half an hour in water, and after that they are ready to cook. Fried, boiled, marinated, stewed with sour cream!

From dried butter, you can make homemade seasoning, which will be healthier and tastier than store-bought. To do this, take a handful of dried mushrooms, allspice black peppercorns, dry dill and parsley, grind everything in a mill and the seasoning is ready.
Dry mushrooms become even more fragrant and tasty, they can be added to soups, stews, sautés, dishes with potatoes and meat.

I love pasta - they are delicious and easy to prepare. I usually buy spaghetti, fusilli or shells, sometimes I can take sheets for lasagna. And this time I decided to try large pasta for stuffing. I didn’t take too expensive ones, I bought budget horns Fillini.

Packing - a usual transparent package with a plain picture. The composition and method of preparation are indicated on the back. Macaroni are short and thick ribbed tubes, curved in such a way that they resemble the shape of snails. Single horn size (dry) about 3cm. After cooking they increase by 1.5-2 cm.

Net weight - 500 g

Due to their rather large size, such pasta is great for stuffing and further baking, and thanks to their shape it is convenient to fill them with stuffing with a teaspoon. For proper cooking for 100 g of dry pasta you need to take a liter of water and 10 g of salt. It is not necessary to cook until cooked, the pasta will "reach" in the oven during the baking process. Boiled horns have an appetizing appearance, pleasant smell and taste.

By the way, I found information on the Internet that this type (meaning the shape) of the paste is called "lukamoni". Also, I dug up a pretty simple stuffed pasta recipe that I tweaked a bit (the original recipe uses zucchini instead of carrots). Here he is:

Pasta stuffed with meat and vegetables

1. Chop the onion, grate the carrots, cut the tomatoes into cubes, finely chop the greens.

2. Fry onions and carrots in vegetable oil in a pan.

3. Add minced meat, season with spices (I took a ready-made spice mixture for meat from a bag), fry for about 20 minutes.

4. Add tomatoes. Cook another 5-7 minutes. Add herbs, stir and remove from heat.

5. Put the horns in boiling salted water, cook for 2-3 minutes until half cooked. Throw away in a colander.

6. Fill pasta with cooled filling. Pour into a greased baking dish (I use thick glass). Pour cream over top.