renne Posted January 16, 2015 Share Posted January 16, 2015 Zato što je lepo ukuvaju kada su neočišćeni, i onda od njim možeš da napraviš extra sos posle flambiranja u viskiju. Link to comment
aram Posted January 17, 2015 Share Posted January 17, 2015 jos jedan pokusaj da se napravi pravi seljacki lebac Link to comment
darling Posted January 17, 2015 Share Posted January 17, 2015 daj poprecni presek, da vidimo kakav se seljo krije unutra :) Link to comment
aram Posted January 17, 2015 Share Posted January 17, 2015 nestrpljiv sam i ja, al mora da se ladne... :( Link to comment
aram Posted January 17, 2015 Share Posted January 17, 2015 evo i preseka sta znam, moze to i bolje, cini mi se. trebalo je da ga pecem jos 5 minuta svakako, ali videcemo kakav ce biti sutra. ovo je bila kombinacija belog i integralnog brasna, sledeci put probam sa razanim... Link to comment
renne Posted January 17, 2015 Share Posted January 17, 2015 Pa gde seljački sa tom kombinacijom brašna Jesi to nabavio novu rernu? Link to comment
aram Posted January 17, 2015 Share Posted January 17, 2015 ma nisam, peko ga na 250, ali poklopljen u kaseroli pola sata, pa jos 20 minuta bez poklopca. a sta hvali kombinaciji brasna? Link to comment
Have_Fun Posted January 17, 2015 Share Posted January 17, 2015 evo ja nova torta :)nemam preterano mnogo iskustva u kuvanju, ali volim da se petljam po kuhinji i isprobavam nove ukuse i recepte :)danas sam bio zaludan i gledao sta da spravim, pa sam naisao na ovo (upravo se krcka, privodi kraju)http://www.becook.com/sr/recept/slatko-slana-svinjetina.htmuz to sam spremio pirinac, malo jaci po ukusu.. sa dodatkom zacina C (jbg, mnogo volim taj zacin) i karijem.. normalno sve kuvano na kraju to dodaonisam do sada zalazio na ovaj deo foruma, ali cu poceti da vas pratim, skupljam znanje i ponekad iskucam nesto :) Link to comment
katamaran Posted January 18, 2015 Share Posted January 18, 2015 Pizza from scratch sa nekim mikserom. Prosli put mi je imala nikad savrseniju koricu al mi testo nije lepo naraslo.Valjda sam provalio gde sam gresio sa kvascem... Link to comment
yolo Posted January 21, 2015 Author Share Posted January 21, 2015 (edited) ako hocete da vam kuca mirise na povrce dok kuvate skembice, lonac mora da izgleda ovako: Edited January 21, 2015 by yolo Link to comment
Haralampije Posted January 21, 2015 Share Posted January 21, 2015 ha ha nema tog povrca koje ce anulirati miris skembeta! Link to comment
yolo Posted January 22, 2015 Author Share Posted January 22, 2015 poklonim ti 2 kila skembeta pa se cujemo 2 dana kasnije kad skuvaš osećam se kao onaj sa reklame za onaj pesticid. ja sam se te napasti resio! Link to comment
Haralampije Posted January 22, 2015 Share Posted January 22, 2015 kod mene se to kuva 1-2 puta godisnje i nije bas toliko nepodnosljivo,vise mi smeta recimo kad se peku girice Link to comment
Кристофер Лумумбо Posted January 22, 2015 Share Posted January 22, 2015 drugari, treba mi pomoc hitno.pravim gulas i kupio sam susenu bukovacu. kako se to obradjuje? jel se smao ubaci u nekom trenutku ili se prvo stavi u vodi sa strane pa se onda ubaci? i koliko dugo se krcakju kad se ubace? Link to comment
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