Kitchen stuff (1)

[Hostesses]

Hostesses, I am interested in cooking ham in the oven, because on the stove in a saucepan I have no idea how to maintain and control the same temperature. There was a question about the technology (external and internal temperature, exposure time, etc.) If possible, who knows, give me a link.
I thought about buying a ham maker and I want to study the materiel so as not to buy a device that will be idle.

I'm a little manak cups :)) .. look what I've seen enough (ceramics)


they have there with different pictures and inscriptions (not advertising, not working)
🔗

[Elena]

Elena, I have Beloboka, ham (if you can call it that) was most often made in the oven. I did it with and without thermometers, I put the minced meat in foil and in the roasting sleeve, the conclusion is one - it turns out dry, well, at least you crack, the oven squeezes all the juices out of the ham! Both the foil and the sleeve from the springs break through and the juice flows out. To make it tasty, you need oooooooo fatty meat, but we don’t love it ... I spat on it, making boiled pork in the old fashioned way now I’m looking closely at Teskom’s glass ...

[Hostesses]

Hostesses, I am interested in cooking ham in the oven, because on the stove in a saucepan I have no idea how to maintain and control the same temperature. There was a question about the technology (external and internal temperature, exposure time, etc.) If possible, who knows, give me a link.
I thought about buying a ham maker and I want to study the materiel so as not to buy a device that will be idle.

Lena, we wrote a lot about this, or I just read it)))
If you have an electric oven, set it to 70-80 degrees and forget about the ham for 2-3 hours!
If you have a gas stove, then put it on the middle burner, on the smallest fire, and cook for three hours - that's it!
No trickery!

More on cooking in a saucepan in the ham theme

Main principles
good kneading - 10-20 minutes
low temperature - 70-80ºC

[Elena]

Elena, I have Beloboka, ham (if you can call it that) was most often made in the oven. I did it with and without thermometers, I put the minced meat in foil and in the roasting sleeve, the conclusion is one - it turns out dry, well, at least you crack, the oven squeezes all the juices out of the ham! Both the foil and the sleeve from the springs break through and the juice flows out. To make it tasty, you need oooooooo fatty meat, but we don’t love it ... I spat on it, making boiled pork in the old fashioned way now I’m looking closely at Teskom’s glass ...

Ksyusha, I also have Belobok. Previously, ham was made in AG, SV and MV, but at high temperatures. It turned out rather dry. Yesterday they cooked using the technology advised by Kolbasnik and Doxy: at 80 degrees. Cooked in Brand 502. Ham tastes completely different! I liked it very much! Now that's the only way we'll do it.
Try it! Delicious and without problems (thermometers, special pots, etc.).

[Ksyusha]

Ksyusha, thanks for the answer. I look at the Biowin ham. It seems to me more successful than Beloboka.
You can cook in a saucepan, but you don't want to be on duty at the pan with a thermometer. Maybe it's not as tiring as I think it is. I’ll think about it and watch our ham-makers.

[Hostesses]

Hostesses, I am interested in cooking ham in the oven, because on the stove in a saucepan I have no idea how to maintain and control the same temperature. There was a question about the technology (external and internal temperature, exposure time, etc. subtleties) If possible, who knows, give me a link.
I thought about buying a ham maker and I want to study the materiel so as not to buy a device that will be idle.

Lena, here is here in detail how to do it in the oven, with the exact temperatures:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385463.0

[Shelena]

Shelena, and how much time did you cook?

Thank you, Len, I also have Brand 502. I will try! It also seems to me that it is simply impossible to keep such a low temperature in the oven, so it dries ..

[Vera]

Vera, thanks a lot, this is what I need, short and clear! I also read the ham theme.
Julia, Thank you so much! I'm going to see a movie about ham. What kind of ham have you got?
What would I do without you, my good ones!

[Doxy]

Doxy, I saw biovin on Avito, and it is sold, as I understand it, by an organization, and not by an individual. If you want, I'll throw off your phone in a personal.

What kind of ham have you got?

No

[Doxy]

Doxy, I saw biovin on Avito, and it is sold, as I understand it, by an organization, and not by an individual. If you want, I'll throw off your phone in a personal.

Tanya, thanks! I found them, even there is an aluminum one - ham maker (shredder) macej-austria for 960re! Delivery, by the way, all over Russia !!!

Girls, the epidemic is spreading. I also ordered Biovin for myself, he will arrive on Thursday. I really liked Teskoma, but it is not known when it will be, and it is not known how much. And Biovin 290 gr. and already on Thursday. Now I sit studying ham temki.

[Shelena]

Shelena, and how much time did you cook?

Natasha, she insured herself (for the first time at such a low t): instead of the recommended 3 hours, she set it to 4. Then she immediately cooled it under cold water. (My husband packs it so neatly that the bag does not perforate, so the water is not terrible.) I left it in the refrigerator overnight. It was cut into thinnest slices, did not disintegrate, the color is slightly pinkish. Yummy.
Before cooking, they were kept under pressure for 24 hours in the refrigerator.

m0use-Ksyusha, in Brand it is very convenient, MV keeps the temperature well. We decided not to buy any other ham maker, because this one suits 100%.

[Elena]

Elena, Thank you. I, too, have never cooked on a low temperature. Now I will do it. You just need to eat up other meat supplies * JOKINGLY * And what kind of meat did you make?

No

Yul, it can't be! You, as an excellent hostess, have everything!
You are not yet with the ham, then we are coming to you!

Girls, but tell me - how does this ham from a ham differ from a suvid in taste?
And comrade Kolbasnik also explained that in order for the contents not to disintegrate, it is not at all necessary to keep under pressure for days, it is enough to knead until "connecting threads" are formed there and that's all, and then at least cook in a film for baking, so this is the same sousvid, like you can do without a ham, maybe you can just in a large mug in a bag and fit into any saucepan

[Elena]

Elena, Thank you. I, too, have never cooked on a low temperature. Now I will do it. You just need to eat up other meat supplies * JOKINGLY * And what kind of meat did you make?

Natasha, take a chance. A completely different result.
Made from chicken and pork. Part was cut into small cubes, part (about 1/3) was ground with a grinder. Salt, garlic, some meat seasoning, cold water. We kneaded 3 cycles in a marinator. They put it in a ham maker and put it in the refrigerator to marinate and press for a day.

Lena, there are no problems with keeping the temperature on the stove. True, I turned the switch for about 40 minutes back and forth until I got the right one. But already until the end of the cooking and held on. Now I already know which number to cook on. And it's even easier with gas.

[Elena]

Elena, I have Beloboka, ham (if you can call it that) was most often made in the oven. I did it with and without thermometers, I put the minced meat in foil and in the roasting sleeve, the conclusion is one - it turns out dry, well, at least you crack, the oven squeezes all the juices out of the ham! Both the foil and the sleeve from the springs break through and the juice flows out.

So here it is not in the oven, but in the fact that all the moisture from the minced meat is squeezed out and evaporated.
For example, I make a double "glass", that is, both the foil and the bag. I put the side hooks neatly so as not to damage this "glass", and for the top hooks I put a plastic disc with holes in the center, cut from a plastic canning lid, under the lid, which prevents the hooks from piercing the bag and foil.
In this case, all the juice remains inside, is not squeezed out anywhere, does not evaporate, does not dry out.
When the ham is done, I pierce a couple of holes at the top, drain the broth (without fanaticism) and cool it under cold water so that it doesn't get inside.
Try it, Mouse - it turns out so juicy.
Although, the matter may be, for example, not in technology, but in meat: it is difficult to get something worthwhile from frozen several times.

[Elena]

Elena,

[Natasha]

Natasha, !

Thank you, Ol girls, why did I not ask you for advice before, so I would have thought that my Beloboka is rubbish ... and now I almost love her

Ksyusha,
By the way, some do not fight with holes, but boil the entire structure in salted water (so that the salt from the minced meat is not washed out).
But I am so less nra, because a lot of tasty things are boiled in a saucepan in broth. But on this you can cook soup

[Mistletoe]

Lena, there are no problems with keeping the temperature on the stove. True, I turned the switch for about 40 minutes back and forth until I got the right one. But already until the end of the cooking and held on. Now I already know which number to cook on. And it's even easier with gas.

Mistletoe, Thank you! Maybe I'm coming up with a problem more than I need. There will be a ham, we will try it in every way.

And it's even easier with gas.

Yes, there are no problems with gas at all. A couple of manipulations at the very beginning and free for three hours! I have already cooked it twice and therefore I can safely say it!

[Elena]

Elena,

Natalia, I'm waiting for your results: cooking ham with Steba in a Belobok or Redmont ham maker on simmering. Interested in cooking time. I repeated after you for 17-20 minutes, the result pleased, it was not dry at all.

Lena, there are no problems with keeping the temperature on the stove. True, I turned the switch for about 40 minutes back and forth until I got the right one. But already until the end of the cooking and held on. Now I already know which number to cook on. And it's even easier with gas.

Yes, there are no problems with gas at all. A couple of manipulations at the very beginning and free for three hours!

Exactly!

... it is enough to knead until "connecting threads" are formed there and that's it, and then at least cook in a film for baking, so this is the same souvid, like you can do without ham, maybe you can just in a large mug in package and in a saucepan will fit into any

Julia, I didn't cook in sous-form, BUT very often I make chicken sausage, just as you said - in a glass! The sausage turns out to be very loose, it can rather be called a soufflé than a sausage. Only after pressing does it become more or less similar to sausage in density. So buying a ham maker is not an instant impulse, but a sober calculation!

🔗

Girls, and packages are coming to Biovin. It turns out that you can't do it like in Tescom without packages?
Or is it possible? I want to buy it.
I look forward to hearing from you!

🔗

I ordered one for myself. Not arrived yet

packages go to Biovin. It turns out that you can't do it like in Tescom without packages?
Or is it possible?

Masha, all industrial ham is pressed ONLY in a casing! It will be difficult to remove the ham without a bag, although you can replace the bag with cling film. The plastic shredder has a perfectly smooth surface, the ham jumps out of it once or twice, will it work with metal? In the sense of "health hazard" - shredders are safe, both steel and aluminum!

I ordered one for myself. Not arrived yet

Luda, please, how do you like this bag, ok?

Lyuda, please, how do you like this bag, ok?

As soon as possible. I bought it for a small amount of dough. I usually knead in a food processor, and hand 100 g of flour noodles

On OZONE is on sale for 690 rubles.

Which section? You can get a discount

[Ludmila]

Ludmila, grill ovens. 🔗

Lena .. 600 kroons .. it's like 355 hryvnia (or about $ 30.5)
0.8 what is this?

0.8 is the coefficient of the intermediary (in the sense of this surcharge, he agrees to bring anything from the Czech Republic on order)

There is an advertisement on Avito, a man is sending it from Ukraine. And he wrote Moscow M. Kievskaya.
It turns out 1750r with shipment

And he wrote Moscow M. Kievskaya.
It turns out 1750r with shipment

Figase! Better to wait ...well, or a company to cooperate!

Lyuda, please, how do you like this bag, ok?

I bought such a bag. But I didn't get the dough in it. The silicone kept falling between the dough and the dough was not mixed well. As a result, this bag is lying somewhere.

I take my word that if there is Belobok, then you do not need to want another ham, back!
Belobok is still a very dangerous machine. You reminded me of the ham, I think - let me do it. Kneaded, laid, began to tighten. Everything was distorted, the package, of course, tore, and of course, it ripped off my hand. It's good that it is slightly, not to the point of blood. But I was very contrived, at other times it often could not do without bloodshed.
I also want a safe ham, then I would make the ham much more often.

Somehow I like the metal ham more. In the sense that it has wider possibilities of use (and not any plastic) It's a pity that only from Ukraine delivery

Yeah, sorry, but I rolled my lip)
Well, if I have time, I'll buy a Tesco or look in Poland. We are also passing through the Czech Republic, maybe I can find it there.
I just don't know whether they will come to us before May 20 or not. Otherwise, I'm leaving on May 23.

Girls are Muscovites! Who will wait for Teskom's ham maker? Please buy two pieces from Any Fish on us. I have a friend in Moscow, but she cannot go shopping with a baby, and her husband works. Money on the first whistle, and this very husband will take the ham. They come to me on vacation in the summer and will bring it.

Girls are Muscovites! Who will wait for Teskom's ham maker? Please buy two pieces from Any Fish on us. I have a friend in Moscow, but she cannot go shopping with a baby, and her husband works. Money on the first whistle, and this very husband will take the ham. They come to me on vacation in the summer and will bring it.

Yes girls, I really really want to

[GenyaF]

GenyaF, LubaFish, girls, I will be happy to help you .. I myself am waiting when they appear, I will inform you about the admission and if by that time I have not bought it, then I will order for you.

And I want to ask Lenka or Ksyusha to buy one for me !! I'm leaving !!
What if I don't buy anything in Europe))
Girls, don't leave me !!

Mash, I would love to, but I live in the country, in the city on short visits. And you have to go to Moscow, delivery to Odintsovo is expensive.