Fried macaroons in a multicooker Cuckoo 1054

Category: Dishes from cereals and flour products
Fried macaroons in a multicooker Cuckoo 1054

Ingredients

Pasta 400 g
Vegetable oil 10 ml
Salt taste
Spice what do you like
Water to cover the macaroons

Cooking method

  • 1. Fried on Browning, level 3, 1 minute.
  • 2. Then Multi-cook, time 3 minutes at 120 degrees.
  • Here's what happened.
  • Well, sooo I love macaros, prepared in this way, the spider web vermicelli is especially tasty.
  • Bon Appetit.
  • Fried macaroons in a multicooker Cuckoo 1054
  • Fried macaroons in a multicooker Cuckoo 1054

Cooking program:

.

Note

Vermicelli and macaroshki in this way were often prepared by students in student dormitories, and my grandmother always cooked noodles in this way in order to avoid boiling it (before, vermicelli was always boiled down). Therefore, very often I call this student vermicelli.

Lyi
Wonderful!!!
And this recipe is for any pasta not only high quality?
Nnda, we did not have this recipe as a student.
And you can use not vegetable oil (I don't really like it when it is used in the subsequent cooking), but butter?
Tanyulya
This recipe is just for "not very high quality" macaros, you can use olive, you can creamy, the main thing is that the creamy does not burn.
Tanyulya
Fried macaroons in a multicooker Cuckoo 1054
such noodles are obtained after cooking in AG
Lyi
Tanyulya! Here is my first pancake lumpy!
I cooked pasta in cuckoo ... and got the same half-stuck Soviet pasta. The people (2 hungry men) were ready to eat me myself, firstly for a long time (they would have been ready for a long time on the stove), and secondly, when I took them out of the saucepan, saw and tried, I just had to assure them for a long time that I didn’t deliberately give them such a badge.
I fully admit my guilt that I did something wrong. I think I poured too much water. I do not see any other reason, since the macaroons were of good quality.
Considering that we love slightly undercooked pasta, my son took an oath promise from me that I would not cook him like that again.
Tanyulya
It’s a pity that it happened. ... You need a little bit of water to cover the macaros just a little.
Lyi
Quote: Lika

Lyi, you can find out more about pasta in a slow cooker HERE and HERE
Thank you, we will take a look, although after today's escapade and all the statements, I still cringe and I look with fear at new recipes (or maybe my crooked pens?).
Lyi
Quote: Tanyulya

It’s a pity that it happened. ... You need a little bit of water to cover the macaros just a little.
It seems that I did, but, perhaps, they did not lay down very neatly and there was more water than needed.
Veronica
Quote: Tanyulya

Fried macaroons in a multicooker Cuckoo 1054
such noodles are obtained after cooking in AG

...... how did you cook them in AG? ... it is very interesting to learn about the process itself! ...
korf
At one time, Georgians taught me to cook this dish, neighbors in a student dormitory) But we also threw a can of stewed meat there - for a student - an excellent dish) And now you can also meat, or minced meat - like pasta in a navy way, but much tastier
pulkeria
Tanya, just from the table. Very fast and delicious. The only thing was to pour even less water. In general, it's very tasty, I didn't even have time to take a picture - they ate everything with a liver
Tanyulya
Quote: pulkeria

Tanya, just from the table. Very fast and delicious. The only thing was to pour even less water. In general, it's very tasty, I didn't even have time to take a picture - they ate everything with a liver
Thank you. Yes, I noticed that different pasta needs different amounts of liquid. Thanks for giving it a try. Bon Appetit.
Tanyulya
Quote: Veronica

...... how did you cook them in AG? ... it is very interesting to learn about the process itself! ...
It's probably better somewhere in the subject of the AH, to talk.
I did frying in the same way on dry, until brown, with vegetable oil, then I added water and cooked until the liquid evaporated, so that the water only covered the noodles, I stirred it a couple of times.
Tanyulya
Quote: korf

At one time, Georgians taught me to cook this dish, neighbors in a student dormitory) But we also threw a can of stewed meat there - for a student - an excellent dish) And now you can also meat, or minced meat - like pasta in a navy way, but much tastier
And they are called student food, it seems to me this recipe from the hostel and went

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