Knee Pig Sauerkraut and Jelly - Rectified + Photos (Einsbein)

Knee Pig Sauerkraut and Jelly - Rectified + Photos
(Einsbein)

ingredients:

2 to 4 large pork knee cut in half.
3 liters of cold water.

Other Ingredients.

2 medium potato for each person
2 tablespoons (soup) and full of pickled sauerkraut) see below how to prepare homemade
pork sausage 1 gomo per person
white sausages 1 gomo per person
Mustard to taste 2 tablespoons (soup) in each dish or to taste

Way of preparing:

Wash the meat (pork knuckle), take all the bone pieces
It was in the flesh. Without taking the other big bone.

Place the unseasoned pork knee in the pressure cooker, leave cooking for 30 'minutes.
Do not open the cooker while it is hot, only after it came out like gangbusters, that is, let it cool the knee of pork in the pan.

If not cooked again take the heat for 10 'minutes.
Do the same to the previous procedure.
Drain all the cooking liquid into a bowl, take the refrigerator until the next day (to make jelly) Book
If you want to cook in common pot, it takes about an hour (1) hour or a little more depending on oven temperature.

Serve mode:

For each person: Place the dish half of seasoned pork with salt knee over mustard, and potato back, one (1) sausage bud,
Two (2) tablespoons (soup) of sauerkraut or taste, 1 (one) of white sausage bud.
Do not put everything on the plate heap, it is an ingredient next to each other.
If you prefer you can cut knee thick slices for cooking.

So domesticated to prepare the sauerkraut:

Wash several sheets of white cabbage, remove a bit of the stalk, put them on the device itself to make sauerkraut, one superimposed on another already with coarse salt. Raise the plunger (spiral type) of the pot up to the top at most, let him do it alone the rest of the procedure, that is to reach the end, it takes a few days or even weeks, depending on the local temperature.
When we got to the end, it is ready. Remove wring well.
Some people like to spice, sauté with a little oil and onion.
The right is to use the way that sauerkraut was preserved.
The can is very strong, try and if you need to spend a little water, drain and serve.

Notice:
Place the coarse salt you will use within a dishcloth, and tap the kitchen hammer to get thinner.

Mode Prepare the jelly:

Jelly

With the reserved liquid from the bowl that was in the refrigerator (12 hours), when it was already gelatinous, remove all the fat that was on top, with the aid of a spoon (soup), and the rest with paper towels.
Cut the gelatin into pieces, lead to fire with sugar or sweetener powder with 2 pieces of cinnamon stick and 10 cloves of India.
If you can caramelar sugar before making jelly.


Place 1 or2.A glasses of water boil until reduced by half.
If you want the most consistent jelly, put a sachet (one tablespoon) of colorless unflavored gelatin.
Moisten gelatin with 5 tablespoons (soup) of cold water, then bring to the microwave for 30 "second" to dissolve, or in a water bath.
Add the dissolved gelatin and hot mixture in the pan (jelly) with warm temperature, not too hot burning gelatin and do not enter the net. The temperature is always warm never cold.
When you put the gelatin dissolved when the temperature \ to be hot not boiling.
If you cold gelatin it separates, it is not incorporated in the liquid.

Note:

The animal gelatine is good to take facial wrinkles, strengthens hair and nails, etc.

The tool with green cover is to make sauerkraut.

Vegetable soup II Options

ingredients:Vegetable soup II Options
500 g. muscle or fat acém
cut into eight pieces
Other Ingredients:
500 of whole peeled potato English
4 medium carrots whole peeled
2 large whole peeled cassava 300 grams.
1 whole large onion crusts removed
2 celery stalks cut into thin slices
1 whole leek cut into thin slices
2 tablespoons (soup) oil
4 ripe tomatoes peeled seedless
1 cup salsa with chopped stem, put after the soup ready.
After the finished soup, sprinkle with chopped parsley
Way of preparing:
Cooking the meat without frying with 2 liters of water in a pressure cooker for 30 minutes.
Let cool well before opening the pot.
Remove the meat and add all other ingredients, cooking in the pressure cooker, put another 20 minutes or until, that all the ingredients are cooked.
After all cooked vegetables, beat blender with a little broth.
Can serve separated meat, seasoned as a salad, or add in the soup before serving.
Note:
** Do not put the pressure cooker lid when cooking celery with leaves clogging the valve pan **.
Can replace potatoes put cassava, sweet potato, taro, yams, beets an ingredient for each soup.
In potato soup can add up, chayote, green beans, cabbage, chard cut all vegetables into pieces.
Season the beef soup with plenty of grated onion, parsley and onions chopped and 4 mint leaves, salt, pepper, oil and vinegar. Separate serve.
II option:

To make the broth Meatless:

3 liters of cold water
1 large onion, cut into four pieces,
2 tomatoes cut into pieces,
1 large carrot cut into thick slices,
3 celery stalks of whole
1 packet of parsley and chives tied
2 bay leaves
2 ginger slices peeled
1 leek cut into large pieces
4 whole garlic cloves
2 bouillon tablets (optional)

Way of preparing:
Place the water, picked vegetables chopped into small cubes or pieces and broth, leave cooking for 40 'to 60' minutes, or until they are cooked.


Serve hot.

Cooking Tips -Segredo No One Account

Cooking Tips -Segredo No One Account
Gelatin and pudding

I have received many questions that colorless gelatin and the box does not incorporate the mousse.
And how to make pudding other flavors.
Answer:
The dissolved gelatin should put "hot" in the mix you will use, hit enough in a blender or mixer, so that the liquid incorporate well.
Secret To Making Pudding With Other Flavors:
Base For Any Other Flavors
Milk pudding Condensate
ingredients:
1 can of condensed milk
2 cans of cow's milk using the condensed milk measurement
3 large eggs, or 5 small
1 tablespoon cornstarch shallow tea (optional)
Calda To Caramelar:
1 cup of sugar tea
½ cup water tea
Prepare the syrup mode:
Place the sugar in a saucepan bring to low heat, without stirring, until caramel color, while burning, then add the water and let the fire until dissolved well until a thick syrup.
Do not move a lot to take the brightness of the syrup.
Grease the form of butter pudding and then pour the caramel syrup can replace the syrup put Karo or honey.
If you prefer you can grease with butter and do not place the syrup
With the Base Up, Can Put Other Ingredients:
grated coconut, grated cheese, chocolate, Bagels, peanuts and others.
The measure is always a cup of (tea) or 4 tablespoons (soup) shallow.
You can replace the milk with orange juice, passion fruit and others.
If using pineapple juice should be cooked before.
With the base above place the chosen ingredient (an ingredient at a time) to get hard, increase milk or eggs, until the consistency of pudding.
Have the good sense to put the other ingredients in the right proportion, neither more nor less. It is generally when 10 to 20% of the total of all ingredients
Bake in a water bath, you can cook on the stove in a water bath or pressure cooker (see the directions in their own pot of catalog). You can bake the pudding in the microwave, it is not equal.

Barquinho fillet fish

Barquinho fillet fish

ingredients:

6 to 8 fish filets; sole, hake, sea bass or fish you prefer
1 teaspoon (tsp) salt
Other Ingredients:
100 g. clean spinach leaves and raw
Plain yogurt 1 cup (200 ml)
½ cup cow's milk
1 teaspoon (tsp) fresh ginger, grated
1 tablespoon (coffee) salt
1 tablespoon (soup) or the like capers or cardamom
2 tablespoons (soup) shallow cream cheese
2 tablespoons (soup) shallow breadcrumbs
1 pinch or pepper sauce
Way of preparing:
Season the fish with salt only. Reserve.
Blend the spinach leaves, yogurt, cottage cheese, milk pepper to ginger, salt.
In a non-stick pan over medium heat bring the mixture to a blender, until it boils. Allow to cool.
Cut several square of foil or waxed paper, according to the number of files.
Place the files on the sheets of foil, cover with the reserved sauce, distribute some capers, sprinkle on top with breadcrumbs.
Close well to cook papillotes.
If not using capers substitute a cardamom pod or seed them.
Put in hot water you can take the seeds.
The cooking of the fish takes place almost without losing moisture and flavor.
Make several boats, if the files are too thin, place two on each boat.
Take a hot oven 180 ° C for a maximum of 15 'minutes.
Place two dishes a bottom and the other shallow.
To serve hot.
Each person opens his boat and goes to another shallow dish.
Serve with rice Greek (with vegetables)
Accompany palm salad canned drained and rinsed, cut into slices with tomato slices, onion, black olives and large.
If you can serve with whole boiled potatoes with olive oil and parsley, or new potatoes, sliced ​​carrot cross and bouquets of broccoli or cauliflower.
Note:
Never put garlic in the fish, which takes away the taste of him.
Never use lemon to flavor the fish dehydrates.
Lemon is placed before serving after the cooked fish.

Tips on Oil, oil, conservation etc.

Tips on Oil, oil, conservation etc.

I - Option:
Did you know that to fry foods, it is not to use "OIL" extra virgin, but the other lower oil that is mixed with soybean oil (which is neutral).
Carefully read the labels on the packaging.
Draw your conclusions.
Reason:
Heating up the "Oil", it loses all its properties.
It is like ordinary oil.
** The extra virgin olive oil is only used in temperature
** environment, can not be heated, see the above information.
Always use the oil at the end of the plate, "out of the fire", or on your plate.
Observe:
When you go to the restaurant, the olive oil is served separately.
I learned from my European grandparents who always repeated the same thing.
You can not heat the olive oil, which he turns ordinary oil.
"If you want your food that are on fire, stay with olive oil flavor, see the procedure below."
II - Option:
Place green or black olives (ripe) whole in the middle of glass, with good and large screw cap, complete with soybean oil or corn, canola, close and save.
The oil should be used neat (without use), to put in the glass of olives. Rinse and dry with paper towels to take you salt water and preservatives.
Leave the glass with olives sit for 1 to 3 months in a cool and out of the shelter from the sun place., Turning occasionally.

"You can not store in the refrigerator ** the oil coagulates.

Pit the olives and using only the core (same as using core plum fruit) to make liquor).
Use only the kernels of olives clean (unused) that infects all your work.
With the core olive flavor is stronger than the pulp.
Then do the same previous procedure.

Important Note:

The common oil should be used only once, and discarded in pet packaging to make soap ..
Do not throw used oil in the sink pipe that will pollute the rivers, springs and others.
See the collection of used oil in your neighborhood.

Eggplants and chillies in Sticks - antipasto

Eggplants and chillies in Sticks - antipasto

ingredients
3 eggplants average cut in straws,
 type matchstick.
Cut the eggplants into thin slices, add a slice on top of the work and cut into straws.
Other Ingredients:
2 cups (tea) of fine salt (is to soak the eggplants)
For Season:
300 ml wine vinegar
200 ml virgin olive oil or to taste
1 cups (tea) of grated onion or chopped, washed and squeezed
1 cup (tea) of chopped parsley with stems and drizzling
1 cup (tea) chopped chives
1 cup (tea) of green olives and chopped girl
½ cup (tea) of capers (optional)
1 head of garlic without the mincemeat crumb
Bell peppers:
3 red peppers skinless seedless into thin strips, or the color of your choice.
Remove to the Chillies Skin:
I option:
Microwave:
Place the 3 peppers in a transparent plastic bag with four (4) tablespoons cold water.
Tie the mouth of the bag tying a knot, stick with a fork in four places below the node out all the air, not to burst in the microwave.
high power for 6 'to 8' minutes depending on fruit size.
Option II:
On Stove:
Prick a pepper with a fork, bring to high heat, go turning until it is all burnt.
Write a time.
Wrap with aluminum foil, let cool.
Remove the skin and seeds, rinse carefully with water.
Poking into thin strips, the size of a matchstick.
Once the eggplants are ready and drained, add the other ingredients and finally the chopped peppers.
Saves in the refrigerator, or in a glass screw cap.

Way of doing:
Wear gloves to drain and not stain your hand.
Wash eggplants, peel, cut into thin slices by length.
Place the eggplants over a board, a slice above the other, cut into thin sticks, the size of a match, so long as wide.

I Option:
Place the eggplants covered with water and salt, bring the refrigerator for 24 hours, stirring occasionally with a wooden spoon or silicone, not to stain your hands.
Do not put your hand in the brine with the eggplants, she stains the hand, it is hard to leave.

Option II:

Spread eggplants cut into straws in a rectangular terrine, cover with coarse salt.
Leave the aubergines to stand for 12 hours at room temperature, if it is too warm inside the refrigerator.
Then remove the salt, put the eggplants on fire with a glass of vinegar, so boil, remove from heat, drain and squeeze a little out all the liquid.
You can serve alone or with red chillies chopped fine without skins

If the weather is below 18 ° C need not leave the eggplant in the refrigerator
Note:
If you want to speed up the procedure, leaving the brine for one (1) hour.

Then throw enough water to remove excess salt, squeeze well to remove all the water.
Play chopsticks in boiling water, leave 1 '(one) minute. throw cold water, drain, squeeze well.

Season with enough vinegar, virgin olive oil, parsley with chopped stem, chives, garlic, onion, capers, chopped olives.
Mix well. Do not put salt yet.

After leaving for one (1) hour in spice, inside the refrigerator.
Take one hour before serving. Now test the salt.
If you need to put salt slowly (remember that eggplants were in brine) or coarse salt.

If leftovers put in a glass screw cap and store in
refrigerator.

Serve with toast or crackers.
Serve as an accompaniment to dishes.
Note:
If you prefer you can do only with chopsticks of eggplants.


Decoration:

Berinjelas e Pimentões em Palitinhos - Antepasto

Berinjelas e Pimentões em Palitinhos  - Antepasto

Ingredientes

3  berinjelas médias cortadas em palitinhos,
 tipo palito de fósforo.

Corte as berinjelas  em fatias finas, junte uma fatia em cima da obra e corte em palitinhos.

Outros Ingredientes:

2 xícaras de (chá) de sal fino ( é para demolhar as berinjelas )

Para Temperar:

300 ml de vinagre de vinho
200 ml de azeite de oliva virgem ou a gosto
1  xícaras de (chá) de cebola ralada, ou picadinha, lavada e espremida
1  xícara de (chá) de salsa com o caule  picada bem miudinha
1  xícara de (chá) de cebolinha picada
1  xícara de (chá) de azeitonas verdes picadas bem miúda
½  xícara de (chá) de alcaparras (opcional)
1 cabeça de alho sem o miolo picadinho

Pimentões:

3 pimentões vermelhos sem pele  sem sementes em tirinhas finas, ou a cor de sua preferência.

Modo de Retirar a Pele dos Pimentões:

I opção:

Micro ondas:

Coloque  os 3  pimentões num saco plástico transparente, com quatro (4) colheres de sopa de água fria. 
Amarrar a boca do saco dando um nó, fure com um garfo em 4 lugares abaixo do nó para sair todo o ar, para não estourar dentro do micro ondas.
Potência alta por 6’ até 8’ minutos, dependendo do tamanho do fruto.

II Opção:

No Fogão:

Espete um  pimentão com um garfo, levar ao fogo alto , vá virando até que ele fique todo queimado.
Faça um de cada vez.
Embrulhe com papel de alumínio, deixe esfriar.
Retire a pele e as sementes, lave com cuidado com água corrente.
Picar em tirinhas finas, do tamanho de um palito de fósforo.

Depois que as berinjelas estiverem prontas e escorridas, junte os outros ingredientes e por último os pimentões picados.
Conserva na geladeira, ou dentro de um vidro com tampa de rosca.
 

Modo de fazer:
Usar luvas  para escorrer e não manchar sua mão.

Lavar as berinjelas, descascar, cortar em fatias finas pelo comprimento .
Coloque as berinjelas  em cima de uma tábua, uma fatia  em cima  da outra, corte em palitos finos, do tamanho de um palito de fósforo, tanto de comprimento, como de largura.

I Opção:

Coloque  as berinjelas coberta com água e com o sal, levar a geladeira por 24 horas , mexer de vez em quando com uma colher de pau ou de silicone, para não manchar as mãos.

Não coloque a mão na salmoura com as berinjelas, que ela  mancha a mão, fica difícil de sair.

II Opção:

Espalhe  berinjelas  cortadas em palitinhos , numa refratário retangular , cubra com sal grosso.
Deixar as berinjelas em repouso por  12 horas, em temperatura ambiente, se estiver muito quente dentro da geladeira.

Depois retire o sal, coloque as berinjelas no fogo com um copo de vinagre, assim que levantar fervura, retire do fogo, escorra e espreme um pouco para sair todo o líquido.
Pode servir sozinha ou com pimentões vermelhos sem peles picados finos

Se o clima for abaixo de 18° C não precisa deixar a berinjela  na geladeira

Observação:

Se quiser apressar o procedimento, deixar na salmoura por 1 (uma) hora.

Depois, jogue bastante  água para tirar o excesso de sal,   espremer  bem, para tirar toda a água.

Jogue os palitinhos na água fervente , deixar 1’ (um) minutos.  jogar água gelada, escorrer,  espremer bem.

Temperar com bastante vinagre, azeite de oliva virgem, salsa com o caule picadinha,  cebolinha, alho,  cebola, alcaparras, azeitonas picadas.
Misture bem.  Não coloque sal ainda.

Depois de deixar por uma (1) hora no tempero, dentro da geladeira.

Tirar uma horas antes de servir.  Agora teste o sal.

Se precisar colocar sal aos poucos (lembrar que as berinjelas ficaram na salmoura), ou no sal grosso.

Se sobrar coloque num vidro com tampa de rosca e guarde na

geladeira.

Servir com torradas  ou bolacha salgada .
Serve  como acompanhamento de pratos.

Observação:
Se preferir pode fazer somente com os palitinhos de berinjelas.

 Decoration: