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Chicken and pork ham in Tescoma ham maker (page 23)

Elena Tim
Quote: Bast1nda
I have no more than 30 ml. Is there a little liquid? Is this even important?
Natasha, this is not just "unimportant", but very wonderful! The less juice is formed, the more it remains in the minced meat.
And you, as I understand it, don't add water to the minced meat, right?
Bast1nda
Elena Tim, offend))))), all according to the recipe!
100 ml ice cold.
Elena Tim
Well then, it's generally a miracle! At some point, I stopped adding water - I was tortured to drain. Sometimes I even poured 300 ml each. And now, without adding water, too little juice comes out. I think there is enough of it in meat. Although, for example, you have a turkey, you see, it has absorbed some water, since it didn't work out enough.
Bast1nda
Elena Tim, I think it's also about meat. I take in the subway, we have the best option. 100% freshest, I do not risk it on the market, since there are no familiar sellers there, and they are wise. A work colleague cooked a piece of meat from the market, straight into a piece, began to cut, and there was a piece of a needle from a syringe for injecting meat. Nothing, of course, horrible, terrible, but it means adding water. In the metro, I'm sure, I know how they observe sanpins and their disposal is at a high level and work with suppliers. I think a lot depends on the quality of the meat. I take fish from them, defrost medallions, a tablespoon of water at most. Ori is also not wise with meat.
That's how many times I did, each time the meat came from there and each time no more than a fifth of a glass of plums.
Elena Tim
I also shop in the subway. I really like the quality of the meat. We take several large packages (5-6 kg each) of pork shoulder at once, as well as neck, beef, lamb ... and so on. A total of 30-40 kg of different meat comes out. I cut it up, put it in bags and in the freezer. Get whatever you want at any time and get it ready. The metro is very profitable in terms of price and quality.
Katris
Girls, are you buying vacuum-packed meat on the subway?
Elena Tim
Yeah
Katris
I'll draw your attention to them another time. I somehow ignored them.
Thanks for the tips
Elena Tim
Not at all, Katya. Just be sure to pay attention to the fact that the vacuum package is the most intact. The meat is not frozen there. Once I ran into it: from a whole heap of purchased meat I came across a damaged package, and so the meat was there ... not that it was missing, no, but just a little "with a smell". So, carefully here. By the way, they have a pork shoulder (we are talking about the Miratorg company, if we are talking about the same meat), which is simply incomparable. Moderately fat, the meat is pink, the charm is simple!
Katris
Yes, Lena, for this reason I did not buy it. I think the meat is not frozen, it is impossible to smell ... Who knows what is inside.
We'll pick up supplies, try to buy them in the metro, taking into account the recommendations.
Bast1nda
Elena Tim, I cook only from chilled, I do not freeze it, maybe this is why there is not enough liquid. I buy, process, and immediately make ham from a part. The rest I ice.
Did you cook from frozen food?
Elena Tim
Quote: Bast1nda
Did you cook from frozen food?
I cooked from any. But this is not the point, everything is always different, and I cannot explain the reason for either a small amount of juice or a large one. But since I stopped adding water, the amount of juice fluctuates from about 30 to 50 ml. Mystic...
Pakat
This is not mysticism, but the quality of the meat ...
There is more liquid, or less water or juice in it.
Especially thawed, more watery ...
Merri
Quote: Elena Tim
but with so much turkey it is not dry?
Lena, I made ham from one turkey breast and it didn't seem dry to me, quite the opposite! The main thing is not to digest.
Elena Tim
Quote: Merri
I made ham from one turkey breast
True? And how much did you cook, Ir?
Merri
As usual, 3 hours.
Elena Tim
Is it with nitrite, or what?
Merri
No, sclerosis! 3 hours!
Elena Tim
Gyyyyy! A little pofulyuganila:
Quote: Elena Tim
Is it with nitrite, or what?
Quote: Merri
No, with sclerosis!
Merri
1q2w
I suggest that no meat protrudes through the holes, put a circle of parchment or baking paper underneath the pressure circle ..!
ikko4ka
Oh ... that's very good advice. Thank you.
All the time, ugly pieces of sausage are obtained on top of the circle.
1q2w
Yes, I didn't really like it either. ... !

Chicken and pork ham in Tescoma ham maker

I have a mug of baking paper ...

Chicken and pork ham in Tescoma ham maker
1q2w
And I got it like this

Chicken and pork ham in Tescoma ham maker
1q2w
For ease of tracking what is happening inside, I drilled additional holes with a drill (6mm) and removed the flakes from the rectangular grooves of the pressure plate

Chicken and pork ham in Tescoma ham maker

Chicken and pork ham in Tescoma ham maker

Now the thermometer passes freely through the holes ...

Chicken and pork ham in Tescoma ham maker

Chicken and pork ham in Tescoma ham maker

Chicken and pork ham in Tescoma ham maker
Pakat
And with metal ham, there are no such problems ...
1q2w
Except that they constantly need either a sleeve, or foil, or something else ..
1q2w
And then I only recently bought it and now I don't have to do any more insinuations with it. But to know what my temperature is inside - that is, in the meat itself, I am just very interested. I would not like to take out a piece of baked or boiled meat from a ham ...
Pakat
Quote: 1q2w

Except that they constantly need either a sleeve, or foil, or something else ..
One-time use of plastic bags is much safer and more hygienic than constant contact of the mixture with the plastic walls of the ham maker ...
Therefore, I am a categorical opponent of plastic ham makers ...
1q2w
But one fact must be taken into account (I will not prove that there are plastic of different brands, it is too difficult), I will say more simply, the heating of my plastic does not exceed 85 degrees, unlike the sleeve that is baked in a ham maker at 100 or more degrees. I know that silicone molds become toxic at 180. This raises the question of how much a person is not arbitrarily moving away from technology. And also please tell me how confident YOU are in the manufacturer of the sleeve, I mean what is it made of ..?
Pakat
I am sure, because I buy packages of a well-known company that produces ham makers, she makes them especially for this ...
1q2w
I'm so tired of the useless conversation ...! Waiting ...
Pichenka
Quote: 1q2w

For ease of tracking what is happening inside, I drilled additional holes with a drill (6mm) and removed the flakes from the rectangular grooves of the pressure plate
You can make it even easier, which I was going to do. Drill a hole in the center where the piston is screwed,
Chicken and pork ham in Tescoma ham maker
where the threaded nut is pressed. That is, when we put the already prepared ingredients, this stock is not tight in the ham and it doesn't cost anything to unscrew it and insert a thermometer in the center.
Kokoschka
1q2w, Valery cool idea with an extra hole!
I will have to ask my husband to do it, I liked it!
1q2w
I thought about it, but I did not like the fact that meat can pass through the threaded hole and then it will be problematic to screw it back, but we still need to get it out of there somehow ..? Yes, and washing the thread is not the best thing to do - firstly, and secondly, if the nut is not made of stainless steel, but covered, then it will either start to rust or oxidize ..! Not the best option, because when you drill the coating layer it will no longer protect ..!
vernisag
And I have a good thermometer through those holes that are. Why new drill then?
1q2w
This is now when the thermometer is in hand and the holes can be easily combined by rotation and it is quite another matter when the holes are displaced under the pressure of the spring. That's when extra holes are required, so as not to open the ham maker ten times and shift the holes so that they match ...
Pichenka
You can drill a small hole in the center so that only for a thermometer. This will not affect the nut in any way. The meat will definitely not climb, it costs compressed for 2 days. and what is there to climb out, not the same dough.And then, we do not unscrew it immediately, but after an hour, when the water in the pan itself is already stable, approximately 75 about.
In any case, I have now temporarily stopped making ham. Mine love everything fresh, but I love it with all sorts of spices. No consensus
1q2w
Well, of course not, but all kinds of sauces; if you really want to, you can dip it in the sauce, so there is always an option. ... !
olaola1
1q2w, nevertheless, it seems to me, it is not entirely correct to measure the temperature not in the center of the ham maker. From the edge, the minced meat can already warm up to the desired temperature, but not in the center. At the sausage forum, sausage specialist Zeus writes that you need to be guided by the time: after the water temperature reaches 80 degrees, cook for 10 minutes. for every centimeter of minced meat diameter. He wrote this in relation to sausages, but I think that it can be applied to ham as well. Anyway, I'm good at it. I wrote it somehow clumsily, but I hope it's clear.
1q2w
IF YOU CAREFULLY LOOK AT THE PHOTO, YOU CAN SEE THAT THE TEMPERATURE STAND AT AN ANGLE. ... !
olaola1
At an angle, at an angle, but not in the center.
Alena 73
Hello girls! So I became the happy owner of this wonderful ham))) although I seem to have read everything, but questions arise. I sit at the stove, watch the temperature. Can someone tell me, who has an electric stove, on which number it is better to cook in order to check the temperature optimally and not often? Here I have it for 4, okay?
Alena 73
I got some kind of very gray color ((I didn’t cook it? Overdid it? I don’t understand ... I don’t look like yours at all, girls. ((
Leka_s
It will be pink if you use nitrite salt, but yes, it turns out to be grayish, and as an option, the temperature was too high during cooking?
Alena 73
Thank you for your answer, Leka)) everything can be ... It's my first time. Somewhere it was kept at 80-82 degrees, 3 hours after reaching the set temperature. I put minced meat from the refrigerator (minced meat stood there overnight). Something like this .. But something is clearly not right. My husband said that he lacks garlic, pepper .. Although, I added garlic anyway .. Can you advise what from your experience?
Leka_s
If there is no nitrite, then there is no point in keeping the minced meat in the refrigerator, cook it right away ... Lena writes about this in the PP, well, spices, everything here depends on taste and preferences, who tastes better
Alena 73
Yes, I didn't put it in the refrigerator on purpose) I just made the minced meat ahead of time, and the ham was brought in today)) I also put it cold in a saucepan and cooked it for 3 hours after reaching 80 degrees) I'm talking about the technology ... Was it enough?
Alena 73
I don't know why, but I am tormented by doubts that the product is not ready. I don’t understand what taste the sausage should be. I will experiment of course, but I would like to correct possible mistakes with your help)
ksyusha1997
Alena 73, and you measured the temperature inside the ham? you won't miss it !!!

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