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

Chicken and pork ham in Tescoma ham maker (page 26)

Elena Tim
Svetlana, did you cook in a saucepan? If so, then there is no need to cover. Water temperature up to 80C is normal.
Pakat
Lena, check, according to my data, chicken ham should be cooked at 90 Celsius, not less ...
Elena Tim
How is it?
Pakat
Chicken and pork ham in Tescoma ham maker
Yes, at least from this ...
Elena Tim
All normal people have long ago sent these thermometers to the trash heap.
For chicken, the safe temperature inside the piece is 74C.
These are, by the way, your bourgeois temperature safety tables!
By the way, since we are talking about it ... are you aware that a product containing nitrite cannot be heated above 80C, so as not to get unnecessary neoplasms in the body? I don't care, I don't use it, but I'm purely worried about a friend!
Elena Tim
Why are you quiet? Are you planning a chota?
You remember the current, Pakatik, sho I am your former countrywoman, which means you can't yell at me!
Pakat
Everything, do it your way, and I will continue ...
Talak, talak, tabli talak ... Divorce and maiden name ...
Elena Tim
Three talaks would be enough to start dividing the property!
Let's share yours ?! I still have no nifig!

Listen, what is tabl? Kill, I don't remember ...
Pakat
And what can you get from a Canadian senior (pensioner) ...
Talak, talak, tablak - divorce formula ...
Elena Tim
Yes damn it, I know that this is a scam, I do not remember "tabl".
Okay, since you and I have already divorced, let me go in peace! I'll go and see what kind of table it is ...
Pakat
Bradis' tables ...
Elena Tim
Aaaaaaaaaa! About such crap and got out in the tyrnete!
orange
I cook for 4.5 hours, and the temperature inside is 65, tired of sitting in an embrace with a saucepan
Elena Tim
Of course, it’s too late to ask, but tell me, did you keep a ham in the refrigerator before cooking?
If so, the ham will take longer to warm up completely. And it is better to keep the water temperature a little higher, about eighty degrees. Then things will go faster. Recently, I don’t stand the ham at all, as I stuffed the minced meat, I immediately set it to cook. Guaranteed - after three hours the temperature inside the ham will be 72-74C.
orange
I did it with nitrite, so I stood it for 48 hours, the mistake I think is that the water temperature should be kept at about 80,
And now, as a matter of fact, the ham turned out to be excellent in appearance, as in the picture, to taste something in between cutlets and ham, juicy elastic, interspersed with fat, made pork and chicken from the neck, ground chicken, ground pork part, part into cubes, per 1 kg minced meat 17 grams of nitrite. homemade eyes widened, from homemade ham, I think by the evening there will be only a little chill. I write illiterately from the tablet I do not know how to use, respect to the author and all sympathizers.
Elena Tim
Congratulations! No wonder they fiddled.
lega
Quote: Elena Tim
a product containing nitrite cannot be heated above 80C, so as not to get unnecessary neoplasms in the body?

And prohibit everyone with eggs and sausage and bacon, because there is also nitrite.
Elena Tim
Aha!

No, of course I'm kidding about the eggs, Gal. I was just interested in processes before. Already so much has been written and rewritten on this topic, and once I knew all this, but then I completely forgot it as unnecessary. But I remember that it seems like it is impossible either to sharply heat the nitrite (therefore, the minced meat is first heated for a long time - for 2 hours at 40-45C, and then it is boiled at 80C), nor to heat it above 80C. It looks like if you don't break the technology, nitrite won't do any harm. Something there, you see, bad chemical processes are going on, if you break it ... Oh, the chemist has died in me!
But all this is written about the very preparation of ham and sausage.And how does it behave apostle, FIG knows. We eat eggs and sausage, in the end, and it seems like nothing ... even delicious!
Veraga
Girls, hello everyone. What dough mixer do you have? I was making ham the other day, my hands almost fell off, stirring for 20 minutes
Now you need to get something mixing ...
Creamy
Veraga, our dough mixer is a bread maker!
Veraga
Is it true? !! Here I am a fool! What program do you use to mix?
Creamy
Veraga, the "dumplings" mode - exactly 20 minutes.
orange
Stirred with dough hooks from an ordinary mixer. 10-12 minutes Why strain your bread maker?
Veraga
orange, and the meat is not wound on hooks?
Elena Tim
Quote: Veraga
and the meat is not wound on hooks?
It will definitely be wound, but it doesn't matter - it's easy to remove. I have veins wound on the dough mixer nozzle and nothing - I took it off, threw it into the minced meat and that's it.
orange
Veraga, There was no such problem at all
Yesterday I put the second sample in the refrigerator for 48 hours.This time, homemade pork and beef and chopped turkey
orange
Veraga, Maybe I did not correctly name the hooks, such spirals (not corollas) _
Irgata
Quote: Elena Tim
took it off, threw it into the minced meat and that's it.
: girl-swoon: for the gophers
Elena Tim
Quote: Irsha

: girl-swoon: for the gophers
Duc they have their own food.
Veraga
Girls, thanks. Yesterday I mixed it with an ordinary mixer with hooks. Happened! And you don't need to buy a combine
Helen
The first time I did it .. I interrupted with a mixer and the ham turned out to be good like (from 1kg - the yield is 0.970), there was not enough juice ... yesterday I did it for the 4th time ... I decided to interrupt with Thermomix for 10 minutes and in total = 1.070 turned out 0.900 .... more juice poured out and the ham is DRY !!! and this time I didn’t pickle it, but immediately laid it and put it to cook ... I don’t understand the reason !!!
Elena Tim
Great! Congratulations!
degteva
Girls who really wanted to buy a Tescoma ham maker, but it was too expensive, then from July 1, a 50% discount on a ham maker started in Teskom stores. By the way, the same 50% discount through the online store.Elena Tim, excuse me for writing about this in your topic, but you infect with your optimism and the manner of communicating with us for ham exploits. I myself got sick with this device from your prescription. : drinks_milk: Maybe someone will need this information.
orange
Yes, the discount is good, only 50% they greatly exaggerated. The new price is 2600 instead of 2200.
And of course it's profitable. I bought in the joint venture a month ago for 1700
degteva
orange, the new price in the online store is 1310 rubles. with a discount, and without a discount 2620 rubles.
Mila1
Quote: degteva
through the online store the same 50% discount
Natasha and in which online store you will not prompt? I looked at Teskoma-Best, there is no
degteva
Mila1,
🔗
In the search engine, hammer in "ham".
The store itself is located in Krasnoyarsk, but I have already called them, they said that delivery to any city is provided. I just work next to them, so I go there just passing by.
Mila1
degteva, Thank you!!!!
Miranda
Elena Tim, thanks a lot for the recipe and this thread!

Made my first ham according to your recipe, only didn't put in the garlic.

I cooked for 3 hours, the temperature on the thermometer was 81-82 degrees, after 3 hours I put the thermometer through the holes into the ham, it was exactly 72 degrees.

This is how it came out.
Very happy with the purchase!

Chicken and pork ham in Tescoma ham maker
PS it seemed a little dry, but tasteful
I will continue to experiment.
Elena Tim
A! Lord, how alive!
Ot this photootka!
I would have stolen a couple of pieces.
Miranda, thank you for the great photo report and review. I am very pleased!
Quote: Miranda
it seemed a little dry, but tasteful
I will continue to experiment.
Try not to raise the temperature above 80C. Let it spin about 78-80C. The cooking time is the same. And do not put it in the refrigerator first, but immediately put it to cook. This was also my first ham, and I came to the conclusion that I like it better this way. Try it, maybe you will like the result better. Well, do not use lean meat. No matter how you cook it, it still comes out dryish ham.
Elena Tim
Quote: degteva
Maybe someone will need this information.
Did the right thing, Natasha!
And thanks for the nice words! I’ll go and see a little bit ...
Miranda
Quote: Elena Tim
Well, do not use lean meat.

I had chicken breast
I will definitely try the meat fatter!

I write everything down I remember everything

Thank you so much again, and many, many more times!
Ninelle
Leeeeen, and you don't add vodka or cognac to the ham, really, really ?!
Elena Tim
Quote: Miranda
I had chicken breast
Here is a partisan! And I was sitting, racking my head, suddenly the ham turned out to be rather dry, because it was always juicy ... And what a mulberry!
Good luck with the following hams.
The main thing is that you now know the principle, but otherwise you will be guided by your taste.
Elena Tim
Quote: Ninelle
Leeeeen, and you don't add vodka or cognac to the ham, really, really ?!
Nope, Ning, not adding. Once I splashed cognac in one of my recipes, but I didn't really understand what it gave, except maybe some very subtle, barely noticeable note.
Why add alcohol? What does it do?
Pakat
Vernaa ... Alcohol should be eaten with ham ...
Miranda
Quote: Elena Tim
And I sit, racking my head, choito suddenly turned out to be rather dry, because it was always juicy ...

It was just that there was no other meat at hand, it was too lazy to run to the store, and I really wanted to get the freshly received parcel straight into the business.

Thank you!
Ninelle
Now I'm going to flood again ... I was told that in addition to taste, alcohol also prevents the development of any type of botulism. Now the flood. Once I brought a ham to work. My guys are delighted, one of them asks how I cook it. I tell you step by step, I get to the cognac, well, my men are normal, without any rainbow shades, and naturally a legitimate question arises, why alcohol is in ham? A more correct use of it can be found! I'm broadcasting about botulism. The word is not quite decent, for a normal male look, it is not pronounced in front of me, but now the process of libation, we have it sounded like this: "Send worms to drive with cognac!"
Elena Tim
Quote: Miranda
and a freshly received parcel well, I really wanted to go straight to the point
That's right! I couldn't resist either.
Quote: Ninelle
Here, I flooded you and here))))
Yes, I beg you! Here and without you ... willing ...
Nink, if you think alcohol is somehow disinfecting your ham, pour it and don't worry. In general, I somehow suspected the meat was not the first freshness, it didn't seem to smell, but doubts still crept in. Well, you yourself know how it happens when something gets into your head - you won't get off. So she took and gurgled into the minced meat either a tea or a tablespoon of vinegar. It was absolutely not felt in the finished ham, but my darling was calm. After all, vinegar is a preservative, after all.
Pakat
Vinegar, uh-huh, sweet ham ...

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