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Why combined? ... simple ... I used pork neck, smoked pork ribs and bacon.
- 4 pieces of pork neck
- 4 pieces of smoked pork ribs
- 4 slices of bacon
- 4 slices of zucchini
- 1 green bell pepper
- 1 red bell pepper
- 1 glass of white wine
- ground pepper
- salt ... and that's about it !!!!
Preparation time: less than 90 minutes
RECIPE PREPARATION Combined steak:
Beat the pork neck a little with a hammer and then season it with salt and pepper. We place it in a tray interspersed with pork ribs. Cut a zucchini into slices, sprinkle with salt and let it drain for about 10-15 minutes in a strainer or on an absorbent towel. We "dress" each slice of zucchini in a slice of bacon and then we catch it with a toothpick. We sit in the tray.
We clean the peppers, wash them, then cut them into larger pieces and place them among the pieces of meat. Pour the wine, a little water and put in the oven. From time to time we sprinkle the meat with the sauce from the tray. When everything is well done, take it out of the oven.
Serve hot with a garnish (I preferred a vegetable garnish) and a salad.
Burgenland's gastronomy is marked by influences from different cultures!
Examples include Hungarian and Croatian cuisine, as the Esterházy steak has its origins in the Esterházy family of Hungarian magnates.
Beat the meat, grow on the edges, season with salt and pepper. Fry slightly on both sides. Remove from pan.
Fry the chopped onion and the thinly sliced roots in the same pan, season with paprika, sprinkle with flour and add a little water. Put the meat, simmer, season with lemon juice and add cream. Allow the meat to simmer.
Baked pork steak with mushrooms
- 1 kg of pork leg
- 250 g mushrooms
- 30 g butter
- 250 ml of red wine
- 3-4 cloves of garlic
Method of preparation
Grow the pork leg and stuff it from place to place with pieces of garlic. Place the meat in the pan, season with salt and pepper to taste, pour the wine, cover with aluminum foil and put in the oven over low heat. Wash the mushrooms and sauté them in butter. When the fork enters the meat easily, set aside the foil and put the mushrooms. Let the steak brown for 10-15 minutes.
Baked pork steak with mushrooms
10 USEFUL TIPS WHEN YOU START RUNNING
Every woman has her weaknesses in terms of clothes and accessories. Some buy stupid bags, others shoes, dresses, jewelry, etc. I can't refrain from sports / running outfits :). The other day I went to the INTERSPORT store in Baneasa and I got 2 outfits that I really liked and in which I already did training. Because I used my Score for More card, I also received a J discount. If you don't have time to go to the stores, you can also order them online: http://www.intersport.ro/.
And because some important running races are approaching, and more and more people are interested in this form of movement, I will leave you with some tips that I hope will help those who plan to start running. My experience is not vast either, I still consider myself a beginner runner, eager to learn from those "with several kilometers standing" (I started training in November 2014 and I have run 5 half marathons so far (personal best 1h. 40 min), 1 marathon, 3 races of 10 km (personal best 44.54 min) of which 2 won in my age category). Running outdoors has many advantages. It helps you lose weight, strengthens the cardiovascular system, reduces stress, lowers cholesterol and, in addition, is free. I think anyone can run if they are medically fit. I have listed below some of the tips that helped me when I started running:
1. Buy the right running shoes for your sole (pronation)! It is the most important investment (along with the bustier for women) in equipment that you have to make at the beginning.
In the INTERSPORT stores you can find the Footscan device with the help of which you can make plantograms (footprints of the sole) to find out the structure of the runner's sole and implicitly to choose the right running shoes. The process is quite simple, the device generates an analysis based on some parameters and depending on the results, the INTERSPORT consultant recommends the right shoe. You will notice if you go to the stores that there are some icons on the running shoe labels, icons that are of course also found in the analysis generated by Footscan. See more here: https://youtu.be/SDncYvOL6lM
You can also find out the unique color coding system that describes the technology of sports shoes and why one shoe costs more than another. Shoes that do not have any color markings address leisure, walking on the street, have no technology and have lower prices.
If you do not know what suits your type of training, ask the consultants in the store for advice. They will direct you to choose the most suitable pairs of running shoes or clothes, especially since INTERSPORT has its own brand, PRO TOUCH, which serves the running segment. If you are a beginner, their advice will help you understand why those products are more suitable than others. More information on how to choose the right shoes in the article I wrote earlier http://www.carmen-bruma.ro/search/alergare/
2. Set a weekly target! Start with 4 km per week (if you have never run) and gradually increase the distance.
3. Combine the workouts and keep track of them! This means that you do not have to run the same distance every time at the same pace. For example, let's say you have to run 7 km a week in 2 training sessions. At the first you will do 3 km divided as follows:
1 km & # 8211 easy running (to be able to talk while running)
1km- 5 pieces of 200 m speed or 10 pieces of 100m (as hard as you can)
In the second training you run 4 km easily and without stopping
4. Eat an hour before running and hydrate properly! I get along well with the following combinations: yogurt with cereals and dried fruits (raisins, dates) or bread with cheese (cottage cheese, urda, telemea), a seed stick, water.
- Although I grew up with the mentality that cotton is the best and healthiest material, it is NOT SUITABLE FOR RUNNING. It soaks quickly with perspiration, it becomes hard, in a short time you will get cold, and the stitches will surely hurt you in a race longer than 10 km. The materials suitable for running are synthetic, spandex, polyester, elastane because they do not absorb water, evaporate it, retain odors
- and they generally don't have stitches that hurt you. Ask INTERSPORT consultants what type of materials are best suited for the type of training you are doing.
- Even if you have heard that running is the cheapest form of exercise and does not require any expense, it is not so. It requires a minimal investment and I advise you not to run in basketball, street sports shoes, "converts" etc. The most important parts of running equipment are SHOES and BUSTIERA for women.
Regarding bustiers, they should not be confused with bras. Whether you have big or small breasts, you need support. There are several types of bustiers (with encapsulation, compression, combined) with several degrees of support (small, medium, large). For running you need a bustier with high support, compression, (ie to tighten) (or combined if you have big breasts) and have a wide band under the breasts.
- Warm-up before running must be SPECIFIC and involves a very easy run, stretching, warming up the joints (rotating arms, ankles, etc.), series of 20-40 m running with heels sitting / knees up / stretcher step)
- Do not eat too much, before or during the race, bars, fruit, glucose or gels that the organizers provide IF YOU HAVE NOT TESTED THEM BEFORE IN MORE TRAININGS. You may wake up with a stomach ache, nausea, the feeling that you need to go to the toilet urgently and you will probably have to give up.
9. Hydration is important, but that doesn't mean you have to drink water all the time. I drink water after every 30 minutes of running, 2-3 small sips (walking without stopping), and the rest spills on me and I throw the bottle or glass off the trail.
After finishing the race (21.97 km) I drink as much water as I feel the need (usually 1 liter) then an isotonic drink (I prefer the version with effervescent pills dissolved in water) and when I get home a smoothie or juice from fruits, vegetables and powder protein. After 2-3 hours I eat fish or beef steak with rice (risoto, rice with vegetables, pilaf) or polenta. And I never skip dessert :).
HOW TO RECOVER YOURSELF AFTER THE EXCESSES OF THE HOLIDAYS
In a healthy and balanced diet, excesses can occur. And maybe it's good to show up. It is a psychological release that you need when your lifestyle is strict. It is comforting and dating mental energy a short period (2-3 days) in which you are allowed anything, anytime and whatever, provided you return to your diet and do not overdo a lifestyle. Fortunately, our body has certain compensation mechanisms in case of occasional abuse. We have shock absorbers and buffer zones that can take up too much nutrients or reserves that can increase the ability to recover in the short term.
If you have eaten a lot these days, here are some solutions that will help you recover. We will talk about weight loss / detoxification next time J:
- If you had a rich meal combined with alcohol, you may wake up tired and have a headache the next day. Alcohol causes dehydration. That is why it would be advisable to drink at least 300 ml of water before going to bed and as soon as you wake up. Avoid energy drinks and coffee because they can do more harm than good.
- Once you wake up, don't rush for coffee! Drink a vegetable and leaf juice that will ensure your dose of minerals and vitamins but also hydrate your body. An effective combination after a day of overeating is tomato juice with fresh basil and celery . I prepare it with the help cold press juicerKuvings which smoothly squeezes the leaves and roots. In addition, the squeezing speed is low and in this way the nutrients in the ingredients are preserved.
1 handful of fresh basil
Mount the juice sieve, wash the ingredients, clean the lemon and put the ingredients one by one in the juicer. Drink the juice immediately after squeezing as many times as you feel the need.
And to get back in shape after the holidays, Kuvings also has a special offer with discounts of up to 400 RON. Details about the offer HERE
Sara La Fountain cooks sexy with vodka / PHOTO & # 038 RECIPES
The story and recipe of Plescoi sausages, the most popular in Romania: https://www.comentator.ro/fusion/808-povestea-si-reteta-carnatilor-de-plescoi
When the food reaches Prayer, cakes with Grace are made in the monasteries, according to the recipe of Mother Sofronia: https://www.comentator.ro/fusion/801-reteta-de-cozonac-a-maicii-sofronia-de-la-agapia-galerie-foto
The real cake of yesteryear: https://www.comentator.ro/fusion/788-reteta-unica-de-la-pastorel-cozonacul-cu-50-de-oua
From "Shut up and swallow" and bulz overturned to chocolate polenta! https://comentator.ro/fusion/776-mamaliga-exploziva-sentimentul-romanesc-al-fiintei-culinare-ep-2-retete-si-galerie-foto
& # 8230to enjoy life as it once was: https://www.comentator.ro/fusion/624-sambata-dulce-cu-clatite-ana-lugojana
Dear Olteanu once explained to me what kind of cheese should be used for the best pie recipe: https://www.comentator.ro/fusion/654-balada-culinara-pentru-draga-olteanu
The mouse defines, I think, the best Romanian feeling of the culinary being & # 8230 (even in the most unusual combinations!): https://www.comentator.ro/fusion/733-soriciul-sentimentul-romanesc-al-fiintei-culinare-ep-1
, always, incredibly tasty, from all points of view.
FIRE & ICE
… The snow was extremely hot! In 1980, at the Winter Olympics in Lake Placid, a Franco-American met a Finn. In just one year, in Santa Barbara, California, Sara La Fountain was born, one of the most beautiful women in the world and, certainly, the sexiest chef of the moment. As the parents separated, however, Sara went to Finland with her mother, while the father settled in New York, where, among other things, he runs a restaurant.
Out of so many cultural influences, to which the best Finnish vodka has been added in abundance, came out an extraordinary gastronomic product, one so appealing that Sara is the first Western chef to appear on China Food TV! After studying at the famous The Culinary Institute of America in New York (in her free time earning money and notoriety as a model), she now offers a complete gourmet package: she cooks fabulously (using enough drops of strength in her culinary approach), is involved in all lifestyle segments (proof of her acclaimed performance in the television show Perfect Day, broadcast in over 60 countries, in which she cooks with Tina Nordstrom, Andreas Viestad and Claus Meyer, together with which she proposes traditional recipes from Finland, Norway , Sweden and Denmark), writes excitingly (the volume entitled A la Sara won, in 2006, the award for the best debut in culinary literature at the Gourmand World Cookbook Awards), practices quality journalism (she is the holder of some cooking sections in Finnish publications such as Helsingin Sanomat, Ilta-Sanomat or Seura), teaches art courses in cooking at the university, has launched its own catering line, is in good tradition ndinava & # 8211 a very appreciated designer (made, among others, the model of the best-selling shoes for professional chefs & # 8211 Ejandals, but also tablecloths, accessories, glasses for Luhta Home).
The television is the one that made her famous, besides Perfect Day, Sara making 36 episodes from the cycle A Perfect Day in Sara's Kitchen, but also 10 episodes from Avec Sara, a show that discusses topics such as brunch, recipes for menus specials dedicated to birthdays, ethnic food (sources of inspiration being Japanese or Indian) or even snacks for karaoke nights. Sara has also been invited several times as a special guest star of the popular Market Kitchen TV channel in Great Britain.
The peculiarity of her culinary style is that, constantly innovating, she never shuts down from using less conventional ingredients. Among them, Finland Vodka stands out, the premium drink of its Nordic country. Sara found from her own experience that a good vodka can significantly improve the alchemy in a pot or pan. It can speed up some chemical processes, for example, added to marinades, vodka tenderizes meat. But it can also be a key element for the dishes for which cheese-based sauces are used, preventing the formation of lumpy unsightly and, by dissolving some chemical compounds, sticking the preparation (and then burning) to the bottom and walls of the dishes used for cooked. In addition, this way, new flavors can be released or others already present can be intensified. Obviously, naturally, vodka can be used, like brandy, to flare up some delicacies (for example, a hearty piece of foie gras), adding a culinary effect to the culinary effect.
For salad dressings used to season salads, vodka can be the element of surprise. The popular Nordic beet salad would not have, for example, the same taste if, in the recipe, in addition to 6 tablespoons of olive oil, 300 grams of smoked salmon "flakes", 1 cup of onion cut as finely as possible, 1 cup of finely chopped dill, 1 julienne chopped green apple, 3 tablespoons of balsamic vinegar, 2 tablespoons of honey, ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper, 6 tablespoons of Finnish Vodka would not intervene!
The high purity strength (in its preparation, only water from a spring formed by melting a glacier is used) can also create a sensation when preparing the sauce for a portion of pasta (macaroni, rigatoni, vermicelli or penne). Thus, after the ribs have left their juice in a well-heated pan, caramelize the onions, sauté the red bell peppers and, for another minute, let all the vegetables simmer together with one or two cloves of large crushed garlic. . Then add the freshly peeled tomatoes and, after two minutes, pour a cup of Finland into the pan: the miracle of flavor was subtly, volatile! (Of course, when the fire is about to be extinguished, you can also add sour cream, parsley, oregano, tarragon or basil.)
Not only reindeer meat is marinated with vodka! The beautiful fillets of arctic fish are much tastier, in turn, if, before being grilled, they passed through a stain of lemon juice, orange juice with a little fruit pulp, red onions cut infinitesimally, large chopped parsley, crushed garlic, chopped hot peppers without seeds, salt, green peppercorns, ground black pepper and, yes, a cup of Finland. And, if the proportion of vodka and orange juice increases, the shrimp will also give their full flavor potential!
Finlandia Vodka has a lot of sensual fruity variants, with oranges, limes or berries. Whether we use these versions or infuse fresh fruit with vodka straight, we will create, by adding, for example, vanilla ice cream, the basis of memorable desserts, which will satisfy both the sweet appetite of the female characters and the strength of quality of the masculine ones, Finland thus becoming a perfect tool for seduction.
But, with vodka, you can also make cakes, it can be insinuated just as well in the composition of a black dough or, along with Kahlua or whiskey cream, in recipes - well added! - of other traditional sweets (such as Black Russian or Mocha Bundt).
Baked apple quarters will be much more appetizing if they are topped, on presentation, with a vodka sauce and caramelized sugar. Similarly, it can be done with other hard fruits, including pears or quinces.
Spicy fruit salads don't ignore vodka either, especially if it's combined, for example, with maple syrup, gum arabic syrup and orange blossoms, or even, despite the purists, with a little crushed garlic, excitingly doubling raisins, raspberries, nectarines, guava, mango or melon. Her words: "Cooking also means having fun, putting together all possible flavors!".
Sara La Fountain is always attracted to these experiments. Moreover, she combines fruits with vegetables to create provocative salads with vodka-based vinaigrette. In the same bowl, she can mix, naturally, figs and dates, green apple and pear, lettuce and arugula leaves, cinnamon and soft goat cheese, honey and white wine vinegar, edible flowers and brown cane sugar, green pepper and paprika, a few teaspoons of Finland being added pour la bonne bouche.
At the next level, after appetizers, can follow her meat salad, which combines fried minced pork and reindeer (as for a boreal burger), horseradish, garlic, mayonnaise, mustard, ketchup, Tabasco sauce, small beans black, Cheddar cheese, red onion rings and a Finnish frost.
Maybe some are not saturated yet, so you can upgrade the menu to the chapter beef steak with green pepper crust with plenty of horseradish sauce with butter. Before long, however, the meat will have been kept, for at least half a day, in a classic marinade fortified with half a glass of Finland, which will break the fibers and, at the same time, will imprint a characteristic flavor.
Optionally, the finish can consist of a lobster salad, previously fried with coriander dissolved in Finnish Lemon, then served on a watercress bed with avocado slices and quail eggs.
As a drink that can accompany the feast, we can propose a punch to Sara, deceptively called Rose Sangria, but which, in reality, mixes Finland Raspberry, ice, Cointreau, rose wine, sparkling roses, honey, orange and lime slices, glass being decorated with rose petals.
Enterocolitis: the recommended diet for babies
First, hydration is essential because through diarrhea and vomiting a large amount of water is lost from the body and babies dehydrate quickly. In addition, diarrhea loses mineral salts from the body that must be compensated by diet. Therefore, in the case of enterocolitis, salt or glucose intake is recommended even in babies who have just begun to diversify (normally salt and sugar are not recommended in the first 2 years of life).
Thus, for babies with a mild form of the disease (at its onset), in the first 6 hours after the first watery / diarrheal stool, hydration with sachets of Humana Electrolyte, Floridral, Gesol, Hipp ORS is recommended.
Breastfed babies will be fed more often, especially since breast milk also contains mineral salts. In the case of those fed formula milk, special formulas of milk powder that do not contain lactose and that must be kept in the diet even 5-7 days after the manifestation of the disease are recommended.
Diet is a special one, meant to hydrate the baby, to eliminate vomiting and diarrhea and is true for babies who have begun to diversify. In case of severe vomiting, bloody stools, high fever should consult an emergency physician.
Mint tea sweetened with powdered glucose bought from pharmacies (5 grams of glucose per 100 ml of water) is good if 1-2 teaspoons are administered every 10 minutes in the first 6 hours. It will reduce vomiting and allow a proper diet. Cumin or blueberry tea has the same beneficial effect.
Soups recommended for tying the seats are:
- rice soup & ndash boil 100-150 grams of rice in 2 l of water and strained soup is used for food (with a teaspoon or in the preparation of formula milk)
- carrot soup & ndash boil 4-5 whole carrots in a liter of water and you can add a little salt or glucose 5g / 100 ml)
- vegetable soup (only when the stool becomes thicker) & ndash boil carrots, rice, pumpkin, parsley, celery
Cow's cheese prepared from lactic calcium (2 tablets of 500 mg per 200 ml of milk) or bought commercially from safe sources can be combined with toast (for babies older than 1 year) or with rice, baked apple, banana, biscuits simple.
Raw fruits and vegetables should be avoided not only on the days when diarrhea occurs but also 7 days after that period.
Prohibited foods in the case of an enterocolitis are formula milk with lactose, sour cream, yogurt, potatoes, compotes, juices of raw fruits or vegetables, meat or soups only from meat.
Recommended is a diet of 7-10 days after the stool returns to normal and the baby no longer has specific symptoms. Even if the stool no longer looks like diarrhea, you should not return immediately to the diet your baby was used to before because symptoms may recur, so it is good to follow the previous recommendation (most parents return to the standard diet as soon as they notice that the baby no longer has diarrhea or vomiting).
Probiotics help restore the intestinal flora and can be beneficial to the baby. Do not administer antibiotics unless recommended by a doctor (especially as they are prescribed only in case of bacterial enterocolitis that can be detected by coproculture tests).
Enterocolitis should be taken seriously in the case of babies, both to treat it and prevent a new episode through proper hygiene measures for the baby and family (washed hands, proper food preparation, hygiene of the baby's playground, reduced interaction with strangers or children ).
Slow cooked steak
In my pictures with lunch or dinner, which I post periodically on the blog's Facebook page, it appears quite often slow cooked steak. What is this steak, how is it made and especially, why is it among my favorites?
Slow cooking it means exposing food to a low temperature for longer. When the meat is kept at a temperature below 100 degrees C, after several hours it acquires an incredible tenderness. The tendons and joints soften, so the collagen becomes more digestible. An article about collagen and its benefits can be read here.
Most often I use it for slow cooking pot multicooker. Mine has a regime called stew, with a temperature of 90 degrees C. The advantage is that this pot does not heat up like an oven, and that I do not have to guard it. The pot stops cooking at the end of the program, entering the "keep warm" mode. Also, in such a pot the food does not burn.
You can also use pot crock-pot, but since I don't own one, I couldn't give you exact details on how it works. But I imagine the process is very similar.
I also got very good results in the oven, at the lowest heat level (my oven has a temperature of 120 degrees C at stage 1). I noticed that at this stage the oven does not heat up much, but the supervision is definitely in question.
For today's recipe I used a piece of pork breast. You can put whole or sliced piece, pork or beef, or a mixture of the two. You can successfully use meat from country birds (hen, duck, goose). Don't go around mutton, the right spices and slow cooking bring it to perfection. The only condition is to be fatty meat. There is no point in slowly cooking lean meat, as a tasteless sole will come out. Fat is what gives flavor to meat, it is known. In addition, those who lead a ketogenic / low-carb lifestyle know very well what animal fats are and are not afraid of them.
- for about 1 kg of pork, beef or sheep, with fat (neck, brisket, breast) or poultry (thighs, back, wings, fatter breast)
- salt, spices
- a little coconut oil or lard
- 1 onion, optional
- 2-3 cloves of garlic, optional
The meat is salted, seasoned and left at room temperature for about 30-60 minutes.
If you have a multicooker pot like mine, start the frying mode (fry) and brown the piece of meat on all sides, in a little coconut oil or lard.
Add a whole onion. Then switch to the lower temperature mode (90 degrees C) (stew) and set the time. It will take 3-4 hours for a whole 1 kg piece. If the meat is sliced, boneless, 2-3 hours are enough. For the country bird (duck, goose, older hen) it takes about 4-5 hours.
No water needed, the meat will leave enough liquid. The juice left by the meat, by the way, is so concentrated and tasty that it can be used in sauces or, diluted, in soups.
At the end of cooking, remove the onion and add the crushed garlic.
Meat cooked in this way is kept cold for a few days without any problems. Every day, you can heat from it as much as you consume. When preparing the garnish you can successfully use the fat and liquid left by the meat.
The method of cooking in the oven is similar. You need a bowl with a lid (cast iron, stainless steel or enamel). First, lightly fry the meat on the stove, either in a pan or directly in the pan in which it will be cooked. Add the onion, cover the form (with a lid or aluminum foil) and put in the oven, starting at the lowest temperature. Baking times are almost the same as above, but you could drop about half an hour if the oven temperature exceeds 100 degrees C.
Steak & # 8220Pork & # 8221
As I have told you so many times (and I continue to do so with tears in my eyes, because it was the most beautiful period of my life) I am very attached to the memories of Aschileus, the village where Buni Sia is from and where I spent so many vacations. The winter holiday has always been "marked" by the cutting of the pig, an event in which we, the children, do not participate at all, but we were always called to the grand finale: "Pork alms" steak & # x1f5a4
Pork alms is not a famous steak only in Transylvania, but all over the country. Basically, "Pig alms" is a traditional meal, which is offered as a sign of gratitude to all those who participated and helped in the process of cutting the pork and preparing traditional dishes: sausages, caltabosi, drum, etc. At the end of the day, when everything was clean, as if nothing had happened, only the pantry and the smoker were full, this delicious steak was made.
The pork alms steak has several types of meat and sausages, some also put organs, but usually you put beef, neck, sausages and lean meat, like pork tenderloin.
Today I show you our version of Pork Alms Steak, prepared in the Crock-Pot Express Multicooker with pressure cooking. It is very easy to prepare and everything happens thanks to the complex Multicooker Crock-Pot Express machine with pressure cooking. Using the BROWN / SAUTE function, it works like a frying pan, in which we brown the pieces of meat very well (in lard, of course). Then, all we have to do is add the garlic sauce and wine and set the appliance to the STEW / STEW function.
The Crock-Pot Express multicooker with pressure cooking prepares a juicy steak, which melts in your mouth, in just 35 minutes! You don't have to watch it, you don't have to mix, the device does all the work on its own! In the end, all we have to do is serve alms to the pork with polenta, pickles and, of course, even more mujdei! & # x1f5a4
Ingredients for 6 servings of “Pork alms” steak:
- 350g pork tenderloin
- 350g pork neck
- 300g sausages
- 350g fleica
- 1 clove of garlic
- 5 tablespoons lard
- salt, pepper to taste
- 2 was dafin
- a few allspice berries
- 100ml water
- 100ml white wine
Wash the meat well and cut it into suitable cubes. We cut the sausages into rounds. We clean the garlic and pass it through the press. Mix the garlic with the water and the wine.
We start the Crock-Pot Express Multicooker with pressure cooking. We choose the BROWN / SAUTE function and we add the lard. Cand untura este topita, punem carnea. Amestecam pana e bine rumenita pe toate partile, 10-15 minute. Adaugam sare, piper, foile de dafin si boabele de ienibahar. Sotam alte 2-3 minute. Turnam si amestecul de apa, vin si usturoi.
Inchidem capacul Multicooker-ul Crock-Pot Express cu gatire sub presiune. Inchidem valva pentru presiune. Alegem din meniu functia STEW. Pe ecran va aparea HEAT, semn ca aparatul se incalzeste si acumuleaza presiune. Cand s-a incalzit, va afisa timpul de gatire 35 minute si presiune HIGH.
Cand expira cele 35 de minute, aparatul va intra automat in functia KEEP WARM, care pastreaza mancarea calda pana in momentul servirii. Lasam presiunea sa se elibereze natural, adica nu atingem aparatul, ci ne ocupam intre timp de mamaliga.
Cand mamaliga e gata, deschidem valva aparatului Multicooker Crock-Pot Express cu gatire sub presiune, cu ajutorul unui cleste de bucatarie.