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How to boil corn in a Zepter bowl

How to boil corn in a Zepter bowl

How to boil corn. I continue to discover the effectiveness of the Zpeter dish;) Another recipe that confirms that it cooks healthy and easy in Zepter dishes! Corn is consumed all over the world, being rich in nutrients and bringing many health benefits.
A cup of grain with about 19% fiber, from a person's daily needs and approx. 24% of the daily requirement of vitamin B5.
Beta-cryptoxanthin, a carotenoid with strong antioxidant properties, which is also found in oranges, papaya, bell peppers or tangerines, is in much higher amounts in corn. Corn also contains a phytochemical called lutein, vitamin C and E.
Prevents dementia, diabetes, hypertension and cancer. As for minerals, it provides iron, potassium, phosphorus, magnesium, zinc, copper and manganese. Its fibers help prevent constipation and colorectal cancer.
Antioxidants neutralize the effect of free radicals that can otherwise cause tumors. Beta-cryptoxanthin prevents lung cancer, while lutein delays the loss of visual acuity. Alzheimer's disease is also prevented, vitamin C strengthens the immune system and prevents infections, while vitamin E has anti-aging properties.
Thiamine improves memory, cognitive function and nervous health, and gives energy, the metabolism functioning in normal parameters.
Phosphorus maintains normal growth, good kidney function and strong bones.
source: http://www.ziare.com/articole/porumb+beneficii


Step 2 - The correct proportion of water and rice

In order not to wake up with a rice soup or, on the contrary, with an incompletely boiled rice, which sticks to the pot, it is absolutely necessary to know the perfect proportion of water in which the rice must boil. As a general rule, one measure of rice to three cups of water is used, ie one cup of rice to three cups of water. This is especially true for long grain white rice.

In the case of brown rice, more water may be needed, while in the case of short grain rice less water is needed. Keep in mind, however, that rice is softer and less sticky if it has enough water, so don't skimp.

If you want to get a firmer rice, good for salads, for example, it is good to use less water, but be careful with the cooking time so that it cooks properly. Also, consider the bowl in which you boil the rice. Thick-bottomed pots are indicated, which prevent the rice from sticking.


Pigeons & # 8211 Benefits, properties + 3 pigeon recipes

Pigeon fruits are astringent, which is why they are harvested and consumed after the first frost. Pigeons can be eaten fresh or in various dishes. The pigeon, in Latin prunus spinosa, is a thorny shrub, a wild relative of the plum. Originally from Europe, West Asia, Northwest and Africa, it is a medicinal shrub.

Pigeon (Prunus spinosa) & # 8211 is known as the Mother of the Forest or the Tree of Wishes. This tree has small, serrated and oval leaves on dark, thorny branches with purple flowers and black fruit. Mouthwash can be made from pigeon leaves. The fruits are astringent and a wild plum gin can be made from them. Traditionally, wood has been used for hammering.

Popularly, the dovecote is also called cootobrei, curcudel, porombrel, scorobar, spinul-cervb, spin sconunbar, ţârn. The Dacians called it colcodela, which over time was derived from corcodel, curcudel, a name that still exists today in various counties in the country.

The flowers and fruits of this shrub can be used for medicinal purposes. They have astringent, antioxidant, diaphoretic (induce perspiration), depurative (removal of impurities), antipyretic (reduce fever), laxative, stomachic and diuretic properties. The flowers are white and appear before the leaves. The fruits are blue to black.

Unripe fruit juice is used in laundries. Pigeon bark sap is used to make ink. Moreover, the pigeon branches can be woven and interesting shapes can be created with their help. They are often used to make sticks. Wood is very good for fire because it burns slowly and does not make much smoke.


Tip 2: How to cook in a & quotZepter & quot;

For a healthy diet, you need to include organic foods in your diet. The requirements are also made for dishes, which allow the preservation of the beneficial properties of the products, their flavor and color. This can be done using dishes Zepter . For example, vegetables and seafood without water will be perfectly prepared and will retain their vitamins. Both meat and fish can be fried without oil and will not burn. This significantly reduces the calorie content of prepared foods and is important for those who monitor their health and weight.

Take the pan and close it with a lid. Place the dish on the stove and heat it to a temperature where you can cook the meat. You will determine this by the arrow of a special heating device mounted in the tray lid. The arrow should be at the beginning of the green field. Adjust this position in the electric stove using the amount of heat and fire power in the gas stove. Place the prepared pieces of meat on the bottom, straighten the pieces, press them with a fork and close the lid. Fry for 5 minutes on each side until golden brown.

To cook fried fish pot should not be reheated! Place the fish on the cold surface of the bowl. The spices, salt, onion and other components of the dish are placed on top of the fish. Close the lid, make sure the arrow of the device reaches the middle of the green field and stop the fire.

For cooking soup, the tray also does not need to be reheated. Mark the layered products, starting with juicy vegetables, then add cold water. Cook the soup for 25-30 minutes with the arrow in the middle of the green field.

To cook the vegetables, place the pot on the stove and, without waiting for heating, fill with 2/3 of the total volume and then close the lid. Wait for the pan to warm to the position of the arrow at the beginning of the green field. Cooking vegetables take place before reaching the arrow of the device in the middle of the green field. Turn off the stove. Wait 10-15 minutes: the vegetables are ready.

Keep in mind that in Zepter food, food is cooked much faster than in any other. Make sure that your products do not burn or lose their properties, ie do not overdo it with fire.


How to boil corn in the Zepter dish - Recipes

champion the cook
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

Boiled corn on cobs

Message from lucia_bp & raquo 30/07/2009 02:51

-4-6 corn cobs in milk
-1 liter of water
-salt, to taste

Corn must be in milk because it is best for boiling.
Peel the corn on the cob and mustache, then line the bottom of a pot with the flakes.
Build the corn cobs, put a few more pieces on them, pour enough water to cover them and put them to boil, with a lid, on the right heat.
Boil for about a quarter of an hour or until the beans penetrate easily with a fork,
Let it sit for another 10 minutes in the covered bowl.
Serve hot, sprinkled with salt to taste.


How to cook

The cooking of this product does not have strict rules, but there are some characteristics that depend on the type of corn you cook.

If it is fresh corn, it is put in a pan, poured with water, salt, cooking takes up to 20 minutes.

In order to properly cook young, it is milk, it is enough to boil for 10-15 minutes in lightly salted water.

It is better to detect by clock, so as not to digest.

Also prepared and useful for children Bonduel.

This variety is cooked in such a way, the young corn is placed in a pan, poured with water to cover it and boil for 10-15 minutes.

Old corn until it boils should be chopped for about 40-45 minutes.

Except for the tray, it can be cooked in a double boiler, oven, pressure cooker or microwave.

At the same time, the cooking time is different, and so are the cooking methods.

In a saucepan, boil for 15 minutes after the water boils and turn the corn in the same water for 10 minutes.

In a double boiler, the young corn should cook for 5-10 minutes, and the old one for at least 40 minutes.

The corn is washed and the manes from the leaves are placed in a steamer.

Bake in the oven for less than 40 minutes, while the temperature in it should be at least 120 degrees.

The corn is washed, peeled and shaped, pre-lubricated with butter.

In a pressure cooker, the young corn should not cook for more than 15 minutes, and the old corn for about 40 minutes.

At the same time, the washed vegetable is placed in a pressure cooker and completely filled with water.

It is recommended to cook only young ears in the microwave.

Cook for 5 to 10 minutes, while the installed power should not exceed 800 W.

To cook corn in the microwave, you can wrap it in a plastic bag (cook for 10 minutes) or leave it in the leaves, put it on the form and cook for 5 minutes in its own juice.

In a slow cooker, the corn is prepared as follows, pour cold water, do not exceed the measure in the cooking pot, put the product, cover with leaves, 15 minutes and our product is ready.


How to boil corn in the Zepter dish - Recipes

To keep pickles / jams and vegetables preserved as much as possible, we use this method!

A practical way to sterilize cans is the bain-marie process.
Choose a vessel as high as possible, so that the jars are completely covered, so an adequate sterilization will be performed.
A towel is placed on the bottom of the pot, so that the jars do not crack during cooking.
They are placed in the middle, leaving 3-4 cm towards the edge, in order to be able to observe when the water starts to boil.
The jars must have the same height, so that all the contents of them are boiled evenly.
The water must reach the neck of the jars, and the vessel is covered with a towel, in no case with a lid.
The jars must be cooked over medium heat from the beginning
The intensity of the fire is reduced, when the water starts to boil and remains constant, until the end of sterilization.
For 15-20 minutes from when the water starts to boil, and after taking the pot off the heat, it is placed on a wooden bottom, covered with thick beds, until the next day, so sterilization will continue without being damaged cellophane or lid.
The liquid in the jars will not decrease if the cellophane is greased (after it has dried) with a towel soaked in oil.


In the pressure cooker

Speaking of pressure, I'm intervening with an update to let you know that I posted on Chinese about blog advertising :). I am convinced that almost all of you will understand correctly what I wrote there.

My mother did not use the pressure cooker. In fact, out of the whole family, it was only used by my father's mother (that's how I remember, the nations would turn a deaf ear to me if I'm wrong). I don't know why, maybe because of fear, maybe because it involves a minimum of extra attention compared to normal pots, maybe because we are afraid of the word & # 8222pressure & # 8221, which, the poor man, is not guilty of anything. I remembered that I had a pot like this in the closet and, inspired by the story of Emil's collagen, I set about making a pressure-based lunch. I bought three pieces of brine and some vegetables. I got a soup and a second course from the same pot. Of course, because I put a lot of water in the pot, many of the properties of vegetables and meat were transferred to the soup, which probably became more nutritious than type two (for steamed vegetables, a little closer to their natural state, put in pot very little water, possibly a vegetable stand).

For flavor I used coriander, peppercorns, a little cinnamon and a little salt.

Vegetables: carrot, parsley, celery, cherry tomatoes, onions, garlic. I washed them and cut them into large pieces. I put them in the pot, along with the meat and spices.

I put water in the pot. About half the volume. It is important that the pot is not full, the vegetables are on the surface and can cover the valves through which the steam comes out, which can lead to an exaggerated increase in pressure.

I kept the pot on the fire for 35-40 minutes since it started to steam through the valve. Enough for the meat to be well cooked. If I wanted steamed vegetables, half the time would have been enough, maybe even a quarter of an hour. Before opening the lid, I put the pot in the sink and let cold water flow over it, which led to a decrease in the pressure inside. To make sure I'm not in danger, I raised the damper that opens the valve. The pressure balanced and I was able to open the pot safely.

I got a concentrated soup, firm but cooked vegetables and very tender meat.

From the soup, soy sauce, oyster sauce, rice noodles, green onions, parsley and a mushroom cut into thin slices, I made dish one, an Asian-style soup.

Brine and boiled vegetables became the second course, to which I added grated horseradish and balsamic vinegar.

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43 Comments

ehe, in our pressure cooker we boil the ciolanele for beans and potato soup, but lately more rostélyos, as with soups we are not very friends anymore :)

God, you remind me of what my poor mother used to do with beef broth! It's just that she used to make a sauce for cooked meat in the second place. Yes, the money was small and had to be well calculated!

As usual, I want it too! It's April 1st and if my memory serves me right, did you say that you will go to Timisoara sometime during the month? If it happens, please throw the mace, I wish we were there too.

I use the pressure cooker at least once a week. I have one just like yours. And almost every time I make 2 dishes in one. It's more economical in terms of money and time. Plus I often use country chicken that boils very quickly and gives an excellent taste to soups / broths. Then I put the meat and a few tablespoons of juice (2 pilaf, green beans, peas, etc.).
I don't know what I would do without this pot :) I wanted to write on the blog about its efficiency and how to save precious time with 2 in 1 cooking, but I didn't have time.
Oh, and congratulations on what you're doing! I haven't commented until now, but I've been following you for a long time, I've been in your blogroll for a long time and I like the passion with which you write and cook. A good day!

I'm a big fan of pressure cookers and I have absolutely no problem using it as often as possible!

There are pros and cons to this way of cooking. I know people who prepare all kinds of food in this pot. I use it exactly as you use it. In using it, it is important to follow the manufacturer's instructions.
Some things about the miracle pot can also be found here: http://www.bucatarul.ro/Articole-Culinare/7/Oala-sub-presiune.html

xxl, I know. I would like to know the pros and cons :).
eleny, tell us :)
Grandma, thank you.
dush, I still miss a zama :)
nicoleta, as now.))
Carmen, I hope to get there. I announce in advance.

We call it kukta and I think I have exactly the same pot as you. I bought it last year and I highly recommend it. if you knew how hungry you made me :))) used properly is a reliable help, not to mention that cabbage in kukta comes out sweet!

I just got a fixed pot like this because I have to cook for it. Dad, so I got to work.
When I was a child, my grandfather improvised a pot & # 8222wonderful & # 8221 for a dish that he called strudel (but which was something other than the strudel we know).
He made a very thin sheet of coca (he turned it on his hands until it was almost like a cigarette sheet), lightly salted, which he gathered and cut into pieces about 10 cm long, which he then put in a pot with a few cut potatoes. as for the oven, smoked ciolan, salt, pepper and other spices (possibly a little hot pepper). He covered them with a little water, put a perfect lid on the pot and sealed the lid with the shell. By the time the crust dried, the inside was ready. You don't want to know what & # 8230 & # 8230 was like!

Adi, I was reading here on the blog that you don't post because you don't have a reason. forgive me for daring & # 8230. but better fasting than need & # 8230.) / Forgive me for daring!

and I use the pressure cooker for turkey, beef, country chicken & # 8230 why boil something for 2-3 hours when I can finish the job in an hour?

The food looks good and I am convinced it was delicious
YOU'RE WELCOME!:-)

when you cook in a pressure cooker, especially soups, it is good to wait for the soup to boil so that it foams or to boil the meat very little in another bowl and then to put it in this pot, so that the soup comes out very clearly.

Eva, Lavinia, you are nice with foaming. Apart from aesthetic reasons, foaming is useless, in fact it is bad, foam is not an agglomeration of toxins but a concentrate of meat or vegetables :). Boiled fat is bad, including oil.

Adi, what about the foam that needs to be taken during boiling? Aren't those & # 8221toxins & # 8221 coming back into the soup? Do you think it's ok? In the first phase, I bring the meat + water to the boiling point (without the lid), then I throw the water + those residues (foam) then I put the water back and put the lid of the pot under pressure. I feel more at peace like that.
I rediscovered the pot (I hadn't used it for about 5-6 years) when I realized how much time I wasted next to a country chicken / beans / beef, waiting to boil, or how much gas I consumed by doubling the cooking time.
All the best!

I have two kukta pots, 6 and 8 liters, about 25 years old, they are ok and now, I change their garnishes from time to time, they are heavy, Hungarian and very reliable. I use them for soups, meatballs or boiled corn. they never let me down as if I were going to get another one, tell me where yours is made? I hope it's not Turkish, that I don't trust their goods and where did you get it?

Sys, I don't know where the pot came from, I got it.

I have an old pressure cooker, 6 liters, made of aluminum that we can no longer use because the RUBBER SEAL has cracked.
Who and where found such a thing, please send me one for a fee.
The gasket is made of vulcanized rubber, shaped like the letter & # 8222V & # 8221 rounded in section, and enters a slot on the outside of the oval-shaped pot lid.
I live in Bucharest. Thank you very much

the older pots were made of aluminum (toxic), better invested in a new one (about 90 lei) made of steel :-)

Toxins and hormones in the meat are not eliminated by boiling, the foam is a small part so the big thing is not solved & # 8211 either eat or do not eat meat.

the soup comes out clear even if you simply strain it at the end

No more tips, have a nice day!

PS & # 8211 sorry Adi I stuck my tail :-)

It's great to have such a pot in the kitchen, it's very helpful. I started using kukta (that's what we call it) recently, but Mommy has been using it for years. Both pots are old, not like your model. Mommy makes all kinds of dishes in kukta, not only soup, but also steak, paprika, hardened vegetables and pilaf. He gets a super pilaf made in kukta.

Adi, you made a & # 8222pot au feu & # 8221 here :))

Not only do you give me precious time for my many culinary questions, but you also guess my thoughts. 
For a long time I wanted to write about this subject (pressure) because I promised to brag when I first cooked in the pot & # 8222minune & # 8221 for which I asked your advice some time ago.
I had the same ambiguity as other girls who posted here, about the foam to be taken… I read the reference you made to Emil's article… Collagen convinced me and I decided: I went and I bought my miracle pot from Metro… An investment as much as 1/3 of my teacher's salary, but it was worth all the money. And of course, I made the safteua with beef soup. The result was not as Emil said… either because of the meat-which was, according to the label, for the soup or because, an hour after cooking the meat, I stopped the process, depressurized the pot and added the vegetables… I did this because , reading the instructions, I found out that vegetables needed a much shorter cooking time. It is certain that the final result was not spectacular, in the sense that the beef did not melt at all in the mouth, it was as thick and fair as a beef prepared improperly. But what amazed me was the taste of vegetables and soup in general, which was very different from a soup boiled in a classic pot! The vegetables really tasted good, it was not lost… through the pot…
I want to add that I had a pot similar to yours for about 10 years, but I used it only once (without that “scary” lid) to make a plum jam… that I kind of have. smoked, of course,….
Well now, since I have the new pot, I have gained confidence and how soon I will put them both to work.
After the beef chip, I made beans (according to your recipe) that came out super (even without ciolan).
And so I became addicted to the pressure cooker and I use it especially for soups and broths, weekly.

I received the Christmas gift pot: D
since then almost weekly I try various recipes: from the traditional beans with ciolan to beef soup, pork soup with minced beef with tomato sauce (which is absolutely insane)
Personally, I consider it one of the best inventions in the field of kitchen utensils.

The method you use for to suddenly cool the pot in the sink, it is not dangerous & # 8211 I know, the sudden difference in temperature, etc. ?!

Howdy! I read posts from people worried about the impossibility of foaming and its result, namely the disorder of the soup. if boiled in a pressure cooker, the juice will not be disturbed (even if it has not been foamed). I have a set, bought from Cora, with two pots of 5 and 7L, and 2 lids, one for pressure and one made of glass, both fit on pots, the diameter being the same. and I was pleasantly surprised to find that the lids fit on the pot I had bought 2 years ago, also from cora, and which has 9L, which my good friend forced and implicitly broke a piece of plastic from the lid. so I have a great set of 5.7 and 9L. For those who want to buy, they are produced in Italy, very very good quality (I also saw models like yours, but they are superior in quality), thick and the caps better, from my point of view. The box is white, with green patterns, and is called & # 8222conature & # 8221.

Let me tell you & # 8222 my kind two & # 8221 from the same broth from the pressure cooker (meaning cuckoo, as it is also called in our country in Baia Mare).
So: the brush boiled according to the previous method is simply removed, next to it we prepare mashed potatoes and my favorite part for me the quince sauce & # 8230 Bestial good.

Speaking of collagen: there are two important types of collagen in the kitchen: I (beef or other mammals) and V (fish, seafood: squid, octopus, etc.). Type I begins to denature at 66C, and V at 35C. In its distorted form, collagen is similar to rubber, both in texture and in chemical structure. At temperatures above 75-80C, hydrolysis and coagulation of denatured collagen occurs (it turns into gelatin, which gives the meat fragility and juiciness) & # 8211 reaction occurs over time. However, the heat treatment is not the only one that can produce coagulation & # 8211 it can also be obtained by chemical or enzymatic treatment, or on the kitchen tongue, by marinating. Acids (vinegar, lemon juice, etc.) cause the hydrolysis of collagen & # 8211 chemical treatment. Enzymatic treatment is also a chemical reaction, but determined by certain enzymes in the marinade (eg soy sauce, ginger, papaya, etc.). One important thing: collagen levels are not uniform in animals & # 8211 it is higher in the lower parts (eg beef pulp vs. beef muscle). Pieces with low collagen content will look dry if they are heat treated for a long time, and due to the denaturation of other proteins (actin) they will be even less tasty & # 8230


/> Turn on the oven to heat. Mix eggs with salt, sugar and vanilla essence. Add oil, milk, flour and baking powder and mix everything. The cherries are draining. /> First boil a filter coffee in 250 ml of water, 2 teaspoons of coffee and a teaspoon of sugar. Allow to cool and add amaretto. Prepare the cherry sauce. The seeds are removed at. /> For the cake top, separate the egg whites from the yolks and sprinkle a little salt over them. We put the egg whites in the bowl of the mixer and mix them until they froth.

/> I baked the countertops the day before. So for the cake tops: mix the eggs with a pinch of salt, add the sugar and mix until it melts. Then pour the oil. /> For the countertop: rub the yolks with the sugar and vanilla until they lighten in color and the sugar melts. Add the oil interspersed with a little milk until you finish all the oil and. /> First we prepare the sheets: separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the powdered sugar, vanilla sugar, and at the end the yolks and melted butter.

3 corn effect recipes for carp fishing

Crap corn recipe Photo: www.crapmania.ro

Corn is one of the most used baits for carp fishing, regardless of its preparation method. Therefore, in this article we will present some very effective recipes, with which you can be successful in catching this fish.

Corn can be prepared in a wide variety of ways. Thus, we are talking about the preserved one, in combination with various flavors, the dry one, drilled and inserted on the hair or even about the one in milk, recently picked. All these ways of preparing corn have their utility, depending on the type of fishing chosen.

Frozen corn is an easy solution for preserving this cereal and keeping it for as long as possible. All you have to do is clean the fresh and raw corn without breaking the grains. After that, put them in small bags and put them in the fridge. They can be used all year round, but you should know that once thawed, you cannot freeze them again. Therefore, do not take too many frozen berries for a fishing trip, as you risk being left with them unused and you will have to throw them away afterwards.

For starters we will refer to corn in milk, which is a bait widely used for all carps. The grains can be introduced directly into the milk and can be placed on the hook and / or on the rig, with the same success. However, many anglers opt for rigs.

Dried corn kernels are drilled in winter and stored in various oils, such as hemp or fish, along with attractants, to preserve their flavors. With the arrival of spring, these berries will be more fragrant and softer, increasing your chances of a successful carp catch.

There are also several ways to prepare corn for carp swimming. According to one of them, the corn must be soaked in sugar, molasses, attractants and flavors, after which it will be left to ferment for half a day. Also, make sure that the corn is completely covered with water. One week after it is ready, it can be used with excellent results as bait. why is sugar or molasses used? The answer is simple: these ingredients have the role of helping corn to ferment a little faster.

Depending on the season, some recipes that can be used to make corn are more effective than others. Here are some of them, depending, as I already mentioned, on the season.

Spring recipes

So, in the spring you can try the following. Soak about five kilograms of dry corn in a ten-liter bucket. Over the corn, add water, half a kilogram of molasses, a little salt, attractants (depending on the preferences and recommendations of the manufacturers), 10 milligram spirulina, amino acids (depending on the manufacturers' recommendations) and half a kilogram of brandy. Regarding attractants and amino acids, it is advisable to document yourself before deciding to use something without knowing the implications.

Finally, the hook grains must be pre-drilled with a drill and kept in dip made of attractants, amino acids and brandy, in the concentrations you want.

Also in spring, but in slightly colder water conditions you can opt for another recipe. Also five kilograms of dried corn are combined with garlic powder (around 50 grams), garlic flavor, a little pepper oil, about 500 grams of molasses, salt, attractive spice and spirulina. After 12 hours from soaking, the mixture will boil for a maximum of 20 minutes, after which it can be used.

Summer recipes

In summer, corn will be combined with sweet fruit flavors, depending on the concentration recommended by the producers, 500-600 grams of molasses, amino acids (preferably strawberry-based), sweet attractants and spirulina. The results obtained with this recipe are truly exceptional.

Also in summer, you can opt for another bait recipe for carp, which also contains corn. As ingredients, you need a kilogram and a half of corn, 500 grams of wheat, 250 grams of millet, 300 grams of peas, 200 grams of soybeans, 150 milliliters of molasses, 20-30 grams of betaine , 200 milliliters of strawberry flavors and 100 milliliters of CSL.

To make this recipe, you have to put the wheat, barley and millet seeds soaked in water, which you leave for at least two days. The corn will also be left to soak, but separately and also for two days. It should be noted that the water must be sufficient.

Dupa trecerea celor doua zile, porumbul se va fierbe la foc mic pana ce boabele sale sunt foarte moi. Este contraindicat sa se aduage indulcitori pentru ca astfel se va prelungi procesul de fierbere. Soia se va aduaga pe parcurs, in cantitati mici. Imediat dupa terminarea fierberii se va pune si mazarea, la fel ca melasa, aroma, atractantii si CSL-ul, la intervale de 5-10 minute unul fata de celalalt. Asteptati circa jumatate de ore inainte de a pune betaina, dupa care lasati compozitia cel putin 24 de ore.

La pescuit, aruncati jumatate din nada utilizand o racheta. Daca aveti noroc si pestii par intersati, atunci continuati sa intretineti patul de nada. Aceasta strategie nu este valabil oricand, asa ca trebuie sa tineti cont de conditiile de pescuit, de propria dumneavoastra experienta, dar si de echipamentul pe care-l aveti.

Este important sa mentionam faptul ca nada de care dispuneti ajunge pentru un pescuit de cel putin 12 ore si maximum 24.

Ca si arome, se mai pot incerca si altele fata de cea mentionata la ingrediente, insa aveti grija pentru ca unele arome sunt potrivite doar toamna si primavara, nu si in timpul verii.

Pentru momeala, porumbul din borcan, alaturi de aroma de miere da si el rezultate bune, insa nu la fel ca porumbul natural si boabele din amestecul pe care l-ati realizat.

Pe momitor se mai poate utiliza mamaliga, framantata in zeama de la mixul de porumb, in care se mai pot adauga seminte din compozitie, pentru realizarea unui pat suplimentar. Exista sanse importante sa aveti parte de o captura semnificativa, asa ca merita sa incercati.

Retete de toamna

In cele din urma, toamna veti folosi cinci kilograme de porumb, cu aroma de peste sau de scoica, atractanti (de preferinta carp trend), putina sare, 250 de grame de melasa si spirulina. Aceasta reteta da rezultate pe tot parcursul anotimpului.

Alternativ, chiar si boabele de porumb conservate, disponibile cu usurinta, se pot utiliza fara probleme, cu rezultate cel putin la fel de bune ca si cu metodele traditionale.

Retete pe baza de porumb pentru toate anotimpurile

Unele retete pe baza de porumb pot fi folosite indiferent de anotimp. Mai jos va vom prezenta cateva dintre acestea.

Incepeti prin sortarea boabelor de porumb, cu o sita. Toate boabele care au trecut prin procesul de sortare se vor aseza intr-un vas de inox, peste care se va pune apa, in jur de doua ori mai multa decat greutatea boabelor. Unii pescari aleg sa adauge arome (in timpul fierberii) precum uleiurile volabile sau semintele de canepa ori anason, asta pentru sporirea atractivitatii momelii. Totusi, daca nu aveti la dispozitie aceste ingrediente, le puteti omite. Ceea ce nu puteti neglija este mierea sau zaharul, care trebuie adaugate in apa cu porumb.

Procesul de fierbere se va efectua la foc scazut, intre o ora si jumatate si doua ore. Careful! Vasul trebuie sa fie tot timpul acoperit. In fine, dupa ce considerati ca a trecut suficient de mult timp, opriti focul si lasati boabele de porumb sa se raceasca in apa. Astfel, ele se vor umfla si nu se vor sparge. Cele sparte sunt indeale ca nada pentru caras sau babusca, nu insa si pentru crap.

Dupa cum am spus deja, ca si arome se pot utiliza uleiurile volatile, dar si mierea. Din punctul de vedere al tipului de porumb indicat pentru aceasta reteta, nu este niciun soi mai bun decat celalalt, totul ramanand la alegerea dumneavoastra. Cu toate astea, multi pescari aleg porumbul cu boabele mai netede, care se poate umfla mai bine si care nu crapa.

Atunci cand asezati boabele de porumb in carlig, tineti minte ca ideal ar fi sa nu puneti mai mult de trei boabe, insa in unele cazuri si doua pot fi prea multe (depinzand de carlig). Varful acestuia trebuie sa fie liber, pentru a preveni impiedicarea inteparii crapului.

Carligele se leaga de linie cu fire textile numai groase de 0,25 milimetri si lungi de maxim 10 centimetri. Pe fir se mai pot pune pana la cinci boabe, pe langa cele asezate deja pe carlig. Boabele decorticate (cele la care coaja este indepartata) au fost testate, insa nu dau rezultatele dorite, cel putin la crap.

Boabele de porumb prajite cu ulei de usturoi pot atrage si mentine pe loc crapii, insa, din nefericire, nu multi pescari utilizeaza aceasta tehnica, cel putin la noi in tara, desi rezultatele sunt dintre cele mai bune.

Puneti porumbul intr-o galeata in care adaugati apa cat sa acopere boabele cu cel putin o palma sau mai mult. Va veti da seama daca ati pus suficienta apa in functie de modul de umflare al boabelor de porumb. Este total contraindicat sa puneti apa de la robinet, intrucat se stie cat de “curata” este aceasta. Mai bine plata sau chiar din balta ori din rauri.

Ca si indulcitor, zaharul este ideal, insa tineti minte sa nu adaugati mai mult de 100 de grame pentru fiecare kilogram de porumb, deci o zecime. Daca exagerati cu zaharul, porumbul v deveni tare si nu se va inmuia asa cum trebuie, asa ca mare atentia din acest punct de vedere. Alternativ, daca dispuneti de indulcitori, utilizati-i, insa doar dupa ce ati verificat dozajul cel mai bun.

Dupa umflarea boabelor de porumb, puenti-le la foc mix pentru cel putin 60 de minute, timpul necesar pentru fierberea lor. Pentru a vedea daca acestea sunt gata, incercati-le cu degetele la intervale regulate. Cand considerati ca sunt gata, luati porumbul de pe foc si lasati-l sa se raceasca.

Mai departe aveti mai multe optiuni. Puteti sa scoateti boabele din zeama si sa le puneti separat intr-un vas, peste care veti adauga atractanti si arome, fie adaugati direct aceste ingrediente peste apa in care boabele au fiert. Acum depinde de preferintele fiecaruia in parte. Optand pentru prima varianta, boabele de porumb vor fi aditivate si aromate foarte bine, insa alegand ceea de-a doua solutie acestea vor raspandi un miros mai delicat si mai pregnant. De retinut este faptul ca ambele solutii sunt la fel de bune, asa ca nu putem sa spunem ca una este mai viabila decat cealalta.

In legatura cu atractantii si aromele, pe piata exista o gama larga de oferte asa ca nu ezitati sa intrebati si cu siguranta veti afla ceea ce doriti.

A treia reteta pentru prepararea boabelor de porumb este una in care se foloseste oala sub presiune, in care se introduce un kilogram de porumb, 100 de grame de zahar si apa cat cuprinde. Se va fierbe circa trei sferturi de ora de la momentul in care oala scoate aburi, dupa care se scoate capacul. Aveti grija sa nu mancati toate boabele, intrucat acestea sunt delicioase!

In legatura cu aromele, este bine de stiut faptul ca se pot adauga in oala inca de dinaintea punerii ei pe foc. Spre exemplu, aromele de capsuni dau rezultate excelente, insa nu doar acestea sunt recomandate. Cu toate astea, nu puteti pregati o cantitate mare intr-un timp scurt, insa acest lucru nu este neaparat un impediment.

Porumbul de floricele rosu, in combinatie cu cel galben poate reprezenta o nada ideala pentru crap. De altfel, boabele de culori distincte sunt recomandate nu doar la pescuitul crapului. De asemenea, demn de stiut este si faptul ca porumbul de floricele poate fi preparat chiar si utilizand metoda oalei sub presiune, dand aceleasi rezultate ca orice alt tip de porumb, fara nicio exceptie in acest sens.