Chicken and pork ham in Tescoma ham maker

[lu_estrada]

lu_estrada, Lyudmil, cool ham, I don't have such a mouse, but I will also fall like that next to you, lana?
Why are there mushrooms or olives?
I am also ripening for ham, everything is purchased, it remains to collect everything in a pile and cook ...

Wo, now I'm falling too ...

turkey ham, mustard and carrot

I just hoped to solve the breakfast issue for the week ahead.

And I evacuate part of it immediately and into the freezer. Stored well. After defrosting, it also behaves normally.

[Trishka]

Trishka, Ksyusha, and I'll try to lie down if possible!
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Something not really turns out to lie down like a welcome.

Here's to all the girls and boys on the Canadian Bacon bottlewalk and jerkies with beer from it -
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Thanks everyone, everyone!

[Krizalis]

Krizalis, to your health!
I am very glad that you liked it. Thanks for your feedback.

I worried in vain, the ham did not survive until two days.

In, in, well at least lived so much.
ElGato, very beautiful ham! Bravo!

[lu_estrada]

lu_estrada,
Lud, awesome thing!
I'll go eat ...

Just mind-blowing!
I counted on 1 kg of meat on Teskiy .. Pikhala and breasts, and meat, and ground minced meat. Everything else is almost according to the recipe, except for the seasonings and the cooling time in the refrigerator. Seasoning only salt and pepper, and the time was reduced by 5 hours. I really wanted to try it!
Needless to say ... A real tough ham.
I wanted to take a picture of something beautiful, but everything is cut and cut off.
THANK YOU!!!

everything is cut and cut.

Oh, don't tell me. Now I want to lay out one more (though I haven't even tried what happened there), but I don’t know, they will let you take a picture normally, or drive it off again with a bazooka.
Ritus, you have made a very cute ham.
Tell me, but I didn’t understand, did you cut it warm?

Now I want to post one more

We are waiting

SchA, otherwise I ate her so that I can hardly breathe.

did you cut it warm?

No, Lenus, it's not that warm, but no one gave her a night in the refrigerator.
Insanely delicious! Incredibly delicious!
I barely had time to hide a couple of pieces for my husband for morning sandwiches, otherwise there was nothing left by the morning.
Ahhh, well, just a brain explosion, not a ham!
Lenuskin, thank you very much !!!

Lord, how nice it is, ah!
Ritusik, thank you for such a positive review!
I laid out another ham. Look, we can, you will like it too.

Hello everyone, everyone !!! So, I got myself a Teskomku, now I'm thinking how to use it. I have an idea, I want to ask for advice.
What if the ham is cooked in a ham maker in a thermo pot? There, the t-ra automatically keeps 80-85 degrees And you don't have to add water and you don't need to sit over the pan for 3 hours. Who thinks about this?

Nobody responded about the thermopot? The idea is good, but you need to heat it from cold water, what then to do? If you first heat in a saucepan, then rearrange?

but you need to heat it from cold water

Not necessary. I have been pouring hot water into the cartoon for a long time to start the cooking process faster.

It turns out everything is much simpler? Lenochka, and tomorrow I’m buying a tesku, with which recipe is it easier for me to start?

and tomorrow I will buy back

Urrrah! Congratulations!

which recipe is easier for me to start with?

And it depends on what you do: if with nitrite, then this is absolutely certain - not for me.And if not, then you can start right with this one. It is universal and everyone likes it. If you are going to cook it, whistle, I will write down how I make it now - it works out better this way.

Lenchik, and sign me pzhl., I'll wait for Shtebka in a minute and right away and torture the ham ...
Thank you!

I'll write down how I'm doing it now - it's the best way.

I think everyone is interested. Let's write here

Girls, dear, can I write a little later? Well pazhaaalstaaaa!
They are dragging me into the street. Then feed them, and most run to the store.
It's okay if I come back at 11 o'clock, huh?

Well, lana, so be it, wait

Oh, pasiiba!
And then one - by the trouser leg, the other - by the T-shirt they drag me away from the computer. Moreover, they pull in different directions. Why did they take it for fashion, such dogs!
Well, in general, I was released early.
In short, I will not open America, of course, everything that I wanted to write is designed more for a beginner, for whom this will be the first ham.
But the changes are as follows: now I don't add water to the minced meat at all, I'm tired of draining a lot of juice (sometimes 200, or even all 300 ml). Further, I make minced meat no more than half of the total amount of meat, and sometimes I only grind only 1 third. The rest is in pieces. But here it must be borne in mind that the more ground meat, the more tender the ham, so you have to pick it up for yourself. What else ... ah, yes, after putting the minced ham in the ham, I never put it in the refrigerator, so as not to measure the temperature inside the ham later - I got it, I didn't get it. If the minced meat is at room temperature, then the ham is cooked for exactly 3 hours after the water reaches 78-80C. So, as soon as I mixed everything and put it into a ham maker, I immediately put it to boil.
SchA, I'll remember, I'll write ...

Thank you for the clarification!

Oh, I remembered!
I put 16 g of salt, but I don't use powdered sugar at all, I take 1/3 teaspoon of ordinary sugar. But I consider gelatin a must, it keeps the juice in the meat very well and the ham turns out to be more juicy. I put it 1 teaspoon.
It is better not to experiment with spices in the first ham. They are not all friends with each other, and you can get a not very pleasant result. It is better to first use just a mixture of peppers or, as I have in the recipe, in the picture, a mixture from Julia Vysotskaya "Fry the meat" - a completely incomparable thing!
Hospadya, I wanted to write something else ... the brains of the vorskoryak ...

Ksyusha, and cooking ham in Shtebochka is horrible how convenient it is! I talked about this in the "Turkey in a skullcap" ham.

[Elena Tim]

Elena TimYesterday I made ham the way you write. I NEVER put ham in the fridge if I add plain salt. If a neutrite, then yes. I mostly do it on a regular one. Color is not as important to me as the taste and appearance of the ham itself. I rarely cook from beef, mainly pork, chicken, turkey. I put the ham maker in water, with a temperature of 80 * and strictly follow the water temperature for 3 hours. I don't take it out right away, letting it stand for 30 minutes on the off stove. Recently I have been trying to add less water to the minced meat, anyway I have to pour it out later. I make chicken with olives or with slices of red bell pepper, delicious and very beautiful on the cut!

I NEVER put ham in the fridge if I add plain salt.

That's all right.
This ham was my first, and I made it according to a recipe from a booklet, not suspecting that the "meat mixture" indicated in the recipe was nothing more than nitrite. So I put it in the refrigerator, as written. But Vera Doxy slowed me down in time, saying that you can cook right away. Therefore, the recipe contains those 3 hours that my ham maker managed to spend in the refrigerator. Later I already figured out the cooking technology and some of the points that I wrote about above, changed or even skipped altogether.

... I don't take it out right away, I let her stand for 30 minutes on the off stove

And what is this for? How many times have I measured the temperature inside the piece and I know for sure that the ham that has not been previously cooled in the refrigerator is cooked for exactly 3 hours and reaches the temperature of 72-74 degrees.I don't even measure anymore, but immediately after cooking I put the ham in a bowl of cold water.

Here I sit and wait until my Shtebochka arrives, they wrote that the delivery to the point from 28.11-1.12., By the way from your light hand, I paid attention to her in the "skullcap", and decided to change my Panasonic 18 to Shtebochka, especially since I still have little Panasik 10 ostanets!

Len, tell me when you ordered Stebik, everything normal arrived at your place, otherwise the girls write that bowls are often scratched? What to look first of all is, although I'm afraid they won't let me plug it in at the point of issue ..

although I'm afraid they won't let me plug it in at the point of issue ..

Choyta, won't they? Into their eyes!
It is necessary to check, not to buy a pig in a poke.
Did you order a teflon bowl too?

[Elena Tim]

Elena Tim, Well, this is probably most likely for safety net. Sometimes immediately under cold water if chicken. I put salt 14 gr + salt in spices for Mortadella. Very tasty ham with such spices.

Len, tell me when you ordered Stebik, did you get everything normal?

Yes, I had everything whole. I immediately opened and checked everything. And included a cartoon.
Check it like this: put the bowl in the cartoon, press any button from the menu, for example, "Fry" and press Start. You put your hand on the bottom of the pan, after a few seconds the bottom starts to heat up - then everything works. You turn it off, you pay.

... I put salt 14 gr + salt in spices for Mortadella.

And, well, that's what it comes out to.
What is this mixture for Mortadela, Val? Can you please me too?

Yeah, I ordered it.
I had fun with these orders vapshche, I ordered on Wednesday for 8500 with a bowl, and then I saw that it was black like Friday, and you can save money, albeit just a little (750 rubles), I call and say that I have already ordered, is it possible cancel? They said no, just don’t take that first order, but you’ll pick up a new one, and they will arrive at the same time, so I think, they can ask both of them to see if there’s anything with these bowls, then choose a better one, or not say
They will send as in that joke, "go girl, you yourself don't know what you want",

[Elena Tim]

Elena Tim, Lenchik, thanks for the tool, boom check

[Elena Tim]

so I think, maybe ask both to let them see if there is anything with these bowls, then choose better, or not say

Well, if you find a defect in any bowl, then, I think, it is worth mentioning the second "set".

Elena Tim, Lenchik, thanks for the tool, boom check

Yes, not at all. Good luck to you, Xun!

Yes, I grabbed a pancake, but I forgot to ask for pills from greed

[Elena Tim]

Elena Tim, Flax, I ordered this spice mixture on ki. RU. for Mortadella sausage and ham. Now I don’t remember what it includes because it’s over and I will have to order more. Go to their website there is so much for sausages. I've been buying everything from 2 years already.

Val, and nitrite is not included in it, for an hour?

The entire composition of the spices and salt is written on the label, but which one was not indicated. I think the usual cookery. Nitrite is added to the minced meat itself, and cooking is used in spices.

[Elena Tim]

Elena Tim, Lenusik, and I have a ham being cooked according to your recipe ... 10 minutes left to wait and I will cool it ...

[Elena Tim]

then the ham is cooked for exactly 3 hours after the water reaches 78-80C.

uncooled ham in the refrigerator is cooked for exactly 3 hours and reaches the temperature 72-74

Elena Tim, that is, it is necessary to set the temperature in Shteba to 78-80, and 72-74 will it work inside? I get something harsh, though I don't put gelatin and I have Biovin. In Shtebe I set 74 degrees and 3.5 hours, I did not add water, but the meat (chicken + pork) was not completely melted after the freezer, very cold.

The entire composition of the spices and salt is written on the label, but which one was not indicated. I think the usual cookery

Then, yes, the usual. Thank you.

Lenusik, and I have a ham being cooked according to your recipe .... I have 10 minutes to wait and I will cool it ....

Uhtyzh! Already ready, while I am here fiddling with business, and not in the course, what is in the subject.
Yulchik, well, I'll wait for the verdict. Hope you get it right!

Elena Tim, that is, it is necessary to set the temperature in Shteba to 78-80, and 72-74 will it work inside?

Yes, Natus, inside the ham it turns out 72-74C. I put Shteba at 78C, cover with a second pan and cook quietly for 3 hours.

In Shtebe I set 74 degrees and 3.5 hours, I did not add water, but the meat (chicken + pork) was not completely melted after the freezer, very cold.

If the meat was very cold, then it could well be that it simply did not have time to boil at a water temperature of 74C - not enough, so the ham turned out to be harsh. There can be no other reason, since both chicken and pork are soft in themselves and cook quite quickly. And here it turns out that while the entire thickness of the ice meat warms up, it will take a long time before it starts to cook. So I try, after kneading the ham mass, not to put it in the refrigerator, so as not to cool it down once again, but immediately set it to cook.

I put salt 16 g

How much is Helen in spoons? Or is it better on the scales?

[Elena Tim]

Elena Tim, Len, thanks, I will try to increase the temperature, decrease the time and make from thawed meat. I vacuumized Biovin from above and laid it on its side, the lid closed its own.

How much is Helen in spoons? Or is it better on the scales?

Oh, Lud, I have noticed for a long time that a heaped teaspoon I always get 11 g of fine salt. So you need a little less than one and a half spoons. But I always check on the scales, a habit already. Would you like to measure the dining room?

I will try to increase the temperature, decrease the time and make from thawed meat.

Come on, Natus, good luck to you! I'm sure everything will work out!

can i cancel?

Do not worry, there are people at the issuing point who will still take one or the other, come for two, then say I'll take one. This is normal. It's your right. A couple of times it happened that I refused, the first time was a foot bath (I wanted my mother, then I also re-ordered, they themselves suggested to me, since the marriage was obvious), the second time was a yogurt maker (a bowl - plastic with burrs), in my eldorado immediately - "So give up and that's all." I refused to order a new one. do not worry, many make several orders, choose what they need.

Would you like to measure the dining room?

Thank you, Lenochka! I already hung on the scales with the meat, I just have the scales at a low weight are nonsense, I asked a stupid question. I've already put the ham on. After the kneading, I did not let it settle, I twisted it and forward, my hands are itching, and many people need to write.
And another question on the ozone headquarters as much as 4 pieces and which is better?

After the kneading, I did not let it settle, I twisted it and forward, my hands are itching, and many people need to write.

Do not! You have ordinary salt there. So there is nothing to mature there. Cook calmly.

And another question on the ozone headquarters as much as 4 pieces and which is better?

DD2 is definitely better. There are two of them: one 5-liter, the second (XL) - 6-liter. Personally, I have the second. I love her.

Oh, well, everything, while I'm calm, the tem-ra is just in the middle, I'll wait, I'll unsubscribe in the morning. While I will study the recipes. I made minced pork in half with chicken fillet cut into pieces. By the way, a week before that I bought the same thermometer in Teskome's department for yogurt, only without the red mark.

on bottlewalk Canadian Bacon

Please share the recipe, such beauty ...