home Culinary recipes Homemade sausage Ham Chicken and pork ham in Tescoma ham maker

Chicken and pork ham in Tescoma ham maker (page 25)

degteva
For some reason, the girls threw me into confusion. I didn't think that nitrite has such a different percentage. They brought nitrite salt from the sausage factory. I put 2 gr. on a kilo of meat, that would be barely pinkish. I think that we will not be poisoned with such a quantity? Directly and don’t know now, whether to use it further. : pardon: I ask for advice.
Merri
Elena Tim
Quote: degteva
I ask for advice.
About nitrite salt!
Masinen
degteva, you need to know the nitrite content of your salt.
Pakat
Ladies, finish littering Lenkin's topic with nitrite salt ...
TatianaSa
Elena Tim, Flax, your ham is beyond praise. I've already stopped putting the chicken ... I'm too lazy to peel the legs. I do it only out of beastliness, but with your composition of salt and spices. I cook slowly. Temperature 75-77 degrees. We really like it. Nothing extra. Thank you!
Elena Tim
Oh, thank you, Tanyush, for the nice review!
I, too, often take this particular recipe as a basis (I really fell in love with it), but I'm just experimenting with meat. And every time you get a different ham.
Quote: TatianaSa
I cook slowly. Temperature 75-77 degrees.
I also want to try to cook not in a saucepan, but in Shtebe. Let's see what happens.
Tan, and Tan, tell me, please, how do you cook in slow cooking? Don't you have a Tescoman ham, or what? She won't let the lid be closed ... In the staff, one of our girls cooked ham, just covering the multicooker itself with a metal bowl. How do you dodge?
TatianaSa
Chicken and pork ham in Tescoma ham maker that's how I'm exiled Chicken and pork ham in Tescoma ham maker
Elena Tim
Ahhhh, so you do that too! I'll go find my same sunflower.
Thank you, Tanyush!
TatianaSa
I have been plowing the slow for three days without a breath ... we are greedy and hungry for meat. I also got some meat kusman. Zamarin and tomorrow I will fry a barbecue on the balcony ... and I will die of swine-eating
lega
Quote: Elena Tim
In the staff, one of our girls cooked ham, just covering the multicooker itself with a metal bowl.

I cook at Shteba. I cover with the second bowl and everything is the way. Now it is worth cooking covered with a bowl from Panas - the diameter coincided.
kirch
Tell me, why cover it in Shteba? Do not close in a saucepan.
Elena Tim
Quote: TatianaSa
I will die of swine-eating
It was like that for the first six months! Then they calmed down.
Quote: lga
I cover with the second bowl and everything is the way.
I also thought about the second bowl, but I was not sure that they would be able to stand on top of each other normally. Thank you, Gal, for dispelling doubts.
Elena Tim
Quote: kirch

Tell me, why cover it in Shteba? Do not close in a saucepan.
People, probably because the required temperature is better maintained this way ...
lega
Quote: Elena Tim
was not sure if they could stand on top of each other normally

They stand normally, but if you find a vessel of a slightly smaller diameter, it will be even better for the condensate to return directly to the bowl. On wet edges, the top bowl slips slightly.
Today I needed to move the Steba with the ham maker from the stove to the countertop, but there it does not go in height. I adapted a bowl with a rubber bottom; it has a slightly smaller diameter than the bowl. A suitable silicone mold would probably be ideal, but I don't have any yet.
Biryusa
TatianaSa
I saw a spaghetti casserole in a taper. Our ham maker will fit perfectly into it, but then you will have to put it on the stove.
LudMila
Quote: TatianaSa
tapper saw a spaghetti casserole. Our ham will fit perfectly into it, but then you will have to put on the stove
Pasta bravo is called, but it is plastic, only for the microwave! You can't put it on the stove, and in the oven too.
TatianaSa
No, this casserole was made of metal, from the chief and inside the basket was still inserted.Oh, I remembered, for the asparagus.
Mila1
TatianaSa, Tanya, Redmond, in my opinion, also has. And I think it will be much cheaper. In the tapper, prices for metal are unreasonably high. I have both pans and pans. Enough. Good, but not worth the money.
Aenta
Quote: lga
in Shteba. I cover with the second bowl and everything is the way.
Thanks for the tip! I will try.
Antonovka
Helen3097,
Lena, congratulations on the ham !!!

And about the photo, follow the link and do as it is written, only in this thread

https://Mcooker-enn.tomathouse.com/forum/index.php@topic=223581.0


Antonovka
Helen3097, everything turned out superb and put the ham and pictures))
Mila1
Helen3097, Cool ham turned out! I'm going to get mine out of the freezer. Something also immediately wanted ham
Elena Tim
Quote: Helen3097
HERE !!!!!!!!! HURRAH!!!!! EVERYTHING WORKED OUT!!!!!!!!!!!!! and I will also say that to say that I am satisfied is NOT TO SAY ANYTHING !!!!!! just SUPER !!!!!!!
Helen3097, Congratulations! Very beautiful ham turned out! I am very glad that our regiment arrived and that you liked everything! I wish you successful and tasty ham in the future!
Elena Tim
Helen3097, tell me, how did it happen that in your post number 1221 the quote is mine, but on behalf of Mistletoe?
Elena Tim
Chalk, shpienka, somehow leaked into the quote!
natushka
Girls, I want at least occasionally a pink ham, made by the rules. There is nitrite salt, but there is no +4 degrees in the refrigerator, only 10-12 and a freezer. Waiting for autumn and outside temperature? Or withstand this, but less time? Another question - if it is not immediately eaten and the leftovers are already stored in the freezer, can it be fried? I read somewhere that it is impossible with nitrite salt, but how then do we fry the store or is it just fresh it is impossible? Something I'm completely confused.
Merri
natushka, something is somehow difficult for you ... Why can't meat be marinated in the refrigerator at a temperature higher than +4? Why can't you fry ready-made? They put something in the store!
lega
Quote: natushka
I read somewhere that it is impossible with nitrite salt, but how then do we fry the store or is it just fresh it is impossible?
You can fry the ham. Do not fry until "coals", a higher temperature is obtained there, and harmful substances begin to be released. Moderate frying is completely harmless.
natushka
Quote: Merri
Why can't meat be marinated in the refrigerator at a temperature higher than +4?
I stood it (with nitrite salt and spices in a ham maker), but only for a day, I was more afraid that it would suddenly go bad at this temperature, though I put a little nitrite, 9g of nitrite and 9g of ordinary salt, and that is very salty. I usually cook ham with table salt, but I want a real one.
Girls, thanks for answering.
Mila1
Quote: natushka

I stood it (with nitrite salt and spices in a ham maker), but only for a day, I was more afraid that it would suddenly go bad at this temperature, though I put a little nitrite, 9g of nitrite and 9g of ordinary salt, and that is very salty. I usually cook ham with table salt, but I want a real one.
Girls, thanks for answering.
And how, with such a quantity of nitrite, did the color and taste of "real" ham appear? Very interesting!
natushka
Quote: Mila1
And how, with such a quantity of nitrite, did the color and taste of "real" ham appear?
The color was pink, the taste was ham, but it seems to me that seasonings give more taste than salt, I already have the aroma when mixing meat with seasonings.
Mila1
Quote: natushka
I already have an aroma when kneading meat with spices.
So it seems to me, but whoever does it with nitrite, they say that without it there is no ham taste
Pakat
Without nitrite salt, this is not ham, but pressed meat ...
Kokoschka
Made today ham, pork + goose, with Tescom's salt! And really like a zovodskaya, super and plump, I haven't done it for a long time and forgot that it can be removed with difficulty.
Girls can some kind of trick?
And then I had to dance with a tambourine and arrange with a knife!
Elena Tim
Lil, just get the ham out of the refrigerator, and don't take the ham out right away, but let it stand for 10 minutes. She will jump out herself. At me, in any case, it pops up.
Kokoschka
A....and I pulled it out of the refrigerator and started terrorizing her from a hungry edge .......
I'll try next time!
Crochet
Quote: Kokoschka
with tescom salt

What kind of animal is that ?! Lilechka, I'm from the back desk, and what kind of salt is this Teskomovskaya ?!

Where is it given?
Kokoschka
CrochetWe were in Prague, Innochka, and there, on a tip from Merri and Ikra, went to the Teskomovsky store and bought there, for ridiculous money, 35 rubles per bag!
I think if he turns to Russia, Teskiy with such a request will probably also bring him.
Mila1
1q2w
See you ...
Kokoschka
1q2w, super
1q2w
Jeanne44
Elena, BIGGEST thank you for the recipe! Great ham yesterday! The husband is delighted! I brought a colleague to work today, she also "got sick" with ham - she asked to print the recipe. But we bought ham with her a long time ago, did not dare to make sausage. We read reviews that many do not succeed. Then we found a link to the Bread Maker website. I chose your recipe and I was right!
Elena Tim
Oh, how glad I am, Zhanochka, that you liked it!
This ham is generally a win-win, and most people like it. And I am very pleased that another family has joined our company! Thanks for the nice review, I'm just sitting there!
Natali S
Elena, and if I make half a portion, I do it in a steba multicooker on heating 75 degrees for 3.5 hours, can I reduce the time?
Elena Tim
No, Natasha, here the height does not matter, the main thing is the thickness of the ham (after all, it must be boiled to the very middle), which means that the time is the same.
Although ... since you cook in Shtebe, you can probably remove it for half an hour, it distributes heat more evenly than just in a saucepan on the stove. But in any case, cook for at least three hours.
Natali S
OK thanks
orange
Girls, I left to cook the ham in teskome, but I didn’t understand, but on top I still need to cover with some kind of lid, where to look at the picture at least, I’ve been cooking the temperature for an hour now, okay?

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