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Cooler weather is an ideal time to tune up your yard pitmaster skills. Even if you’re a newbie, Traeger’s line of WiFi-linked pellet grills can guide you through your entire cooking course of. The company’s app, which permits you to regulate and monitor its grills remotely, is also packed with recipes and step-by-step guidance.

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Cabbage leaves slightly repelled with a wood hammer. Beat the egg, adding 20-30 g of flour, 50-70 ml of water, salt, ground black pepper and a slice of minced garlic. Dip the cabbage leaves within the cooked lemon and fry them in a short time in a sizzling frying pan, including a small quantity of melted butter. Put the leaves on a napkin to allow them to cool. Heat the pan once more and fry the minced meat with onions till cooked. Chill.

Put together the filling as directed. Wash that leek effectively, are you getting that half? Halfing it lengthwise allows water to stream easily between the layers where grit likes to cover. Slice leek, mushroom, and cabbage as directed.

Heat a glug of olive oil in a big skillet over medium heat. add the mushrooms, season calmly with salt and pepper, and cook, stirring, until gentle and fragrant, about eight minutes. Scoop the mushrooms out right into a bowl.

Heat one other tablespoon of oil in the skillet and add the leeks, seasoning frivolously with salt and pepper. Reduce the heat so that the leeks cook slowly, covering in the event that they seem dry. Cook till they are pretty mushy and fragrant, however not at all browned, about 3 minutes.

Add the cabbage to the skillet, season with salt and pepper, and pour in 1/4 cup of water. Cowl the skillet and пироги с капустой cook over medium heat and cook over medium heat until the cabbage has wilted about 5 minutes.

Any dough consists of dry and liquid elements. The dry substances are those that comprise the minimum quantity of moisture: flour, starch, cereals, cocoa, baking soda, milk powder, albumin (egg white). In fact, in the listed components there can also be water, which affects the standard of the completed dough. At house, an correct evaluation of these products is difficult, and no one will do it. Due to this fact, just remember that dry elements give an error within the preparation of the dough, at the very least up to 25%, since completely dry products do not exist. The second group of merchandise is the wet components of the dough: water, milk and all dairy products, including butter; vegetable oil, sugar, alcohol (pressed yeast), eggs. They comprise more than 80% (water – 100%) of moisture and make up the liquid basis of the dough.