Chicken and pork ham in Tescoma ham maker

[Elena Tim]

Elena Tim, Lena, so in fact "Baba Yaga is against" why? : pardon: I say they didn’t write it in the book, you marked gelatin as an option (optional), so they closed the wires in my head: elektro: I don’t know why.

[Lucien]

That's Lucien, writes that a safe supplement is gelatin. Forgive Lena, she was stupid, now she has grown wiser. Yes, and you need to notify all your friends who boiled ham with yours, my filing. : girl_phone1: Well, in the sense that gelatin would be added, and not about the fact that I was stupid and now wiser.

Here is Luciena, writes that gelatin is a safe supplement.

And I always knew that, that's why I added calmly. I thought that everyone knew.
My mother-in-law is a doctor, so she says that earlier traumatologists recommended using gelatin for fractures or joint pain. Well, you can, of course, gnaw cartilage and eat jellied meat, but how much will you eat? It was then that I learned that gelatin is a natural product, and not at all synthetic, as I once thought. In fact, this is the same jellied meat, only very, very concentrated and dried.

Lena, where is the New Year's mask, where did you lose it?

I don't know, I see myself in a mask ...
You are not the first, hto tells me that. I'll go ask around in the subject.

F5 must be pressed by those who do not see (it's me, like, an advanced user).

Anh, can you see me? Okay, okay!

Anh, can you see me? Okay, okay!

I didn't see, but pressed - I saw And finally I rarely meet you now, our seamstress (I also hit the embroidery)

Well, how do you like me? Pretty woman, isn't she? Well Duc!

Well, how do you like me? Pretty woman, isn't she?

We are not only beautiful, but also smart - my favorite phrase

Exactly! I’ll go and write it down, otherwise I can easily forget such a complex phrase even with my mind.

Exactly! I’ll go and write it down, otherwise I can easily forget such a complex phrase even with my mind.

We are with you, Lenchik, on the same wavelength

Uray! It's more fun together on the wave of the rocking!

[Anna1957]

Anna1957, and the truth is not only beautiful but also smart: lol: I pressed F5 and Lenusik is New Year's again.

Girls, how did you make yourself New Year's?

Go to the topic: "Put on New Year's hats", ask Irishka Dolars, she will dress you up.

I'll try it now...

Lena, this is my first ham. I did as they wrote on page 74. It turned out delicious, thanks!
The temperature of the ham was 74 degrees, only the reddish color of the juice confuses - is this normal?

only confused by the reddish color of the juice - is this normal?

So today I had this color juice. But my ham temperature was 70.5

[svetlana--]

svetlana--, great ham you got!
The meat is well cooked, it can even be seen from the fibers in the first photo. Very nice cut!
Regarding the juice, don't worry, at 74C the meat cannot be raw in principle. And raw meat juice cannot be confused with anything, blood is blood. So, you have normal juice, don't worry. And in general, in order for the juice from meat to become light, like in broth, it needs a cooking temperature of 100C, and ham is not cooked like that, it will simply turn gray. And so it is pinkish, so the juice is also pink. Eat calmly, just do not store the ham for more than three days.

Lena, thanks! I don’t worry anymore and went to learn the next recipe.

To your health! And good luck with learning!

Len, and Len, tell me, do you pour cold or warm water into the multi bowl?
I just read that you pour water and put a ham maker, and what kind of water?
Maybe already where they asked, then ..

[Ksyusha]

Ksyusha, while Lenchik is gone, I will answer for her. She pours warm water, which she advised me in personal messages. Since there is no nitrite, there is nothing to ripen, the chemistry of the process is completely different. Therefore, it makes no sense to load the cartoon and power grids. Somehow like this. Lenok will come, if something is wrong, he will correct it.

That's right, Yulchik, thanks !.
Ksyusha, I pour hot water straight from the tap, it still doesn't get into the ham maker. But the whole thing heats up much faster. Shteba immediately shows 45C, and after a few minutes it reaches the desired temperature.

Yeah, thanks girls !!!

[at Teskuy 30% discount.]

Girls, how delicious it is here in Temko!
And I have been lying for almost three years, but I still will not mature. Now one thing, then another, and still nothing.

Muscovite girls who want Teeskiy, in 🔗 at Teskuy 30% discount.
Ham maker Tescoma PRESTO, with a thermometer comes out 2200r

Tescoma PRESTO ham maker, with a thermometer comes out 2200r

I'm not a Muscovite ...

Hello! Thank you very much for the recipe !!! Everything is very well planned, the technology is very clear for the first time!
The meat, however, took what was at home, half - minced meat (50% chicken diet, 50% pork from the hip part), the second half - chicken meat from the thighs was cut into pieces. I have too much salt, although I put 15 grams in the next. times gram 12 will put. Gelatin is present, as in the recipe. I couldn't get the ham right away, I was afraid to use the tip of the thermometer, I just held a ham maker from the refrigerator for half a minute under hot running water.
Actually not as pink as in the photo, whiter)

[Victoria]

Victoria, to your health! Excellent ham turned out, beautiful!
I am very glad that you liked it. Thank you!
Well, with spices, salt and types of meat, you will figure it out over time and decide what you like best. Congratulations on a successful debut!

[Elena Tim]

Elena Tim, yes, I was worried about the debut, I read that many did not succeed the first time, so I am very grateful for the detailed explanations!

Those who do not succeed, as a rule, do not, as written in the recipe. Very often something is changed ... but it's a long story. In fact, as you can see for yourself, you just need to follow the recipe, and the ham will not go anywhere, it will definitely work out. I have already tried so many of them that I can’t count them, and I have never had any punctures. And from the last ham (from turkey with tomatoes and olives), mine are still lying around. It is necessary, by the way, to repeat ... Try it, I highly recommend it.

[Elena Tim]

Elena Tim, I'm not very good on the site, I am still guided Have you posted the recipe? right on fire, I want to try

[nikash]

I'm not very good at the site yet

nikash, Victoria, everything is very simple

see there under Lenus'kina ava there is HOUSE.. zhamka on him .. and her profile will open .. and there are all the recipes that this not quiet bungled .. over the years of life on HP!
and here is the recipe itself:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=438617.0

[Zhenya]

Zhenya, thank you very much!!! ran to read)

[Elena Tim]

Elena Timand I'm very interested too

Oh girls, sorry! I did not receive notifications from the topic.
But you already figured it out without me.
Zhenya, druhh, thanks for prompting. Give the boy!
I'm just going to cook that ham today for tomorrow's guests.

[Elena Tim]

Elena Tim, Lenchik, I put your ham in Shteba, I'm sitting, waiting!

Tell me, did you not pay attention to the temperature when it was cooking?
I have it running from 75 to 82, this is when the countdown has begun
Is this the norm, or not?

Norma, Xun, don't worry. This is not the temperature inside the pan, it is a sensor that shows the temperature at the very bottom.

Yeah, got it!
Thank you!

Lenusya, I came to you with a thank you for a tasty ham!
I did everything as the duktor ordered, the current garlic forgot to lay down!
Thanks again!

There she is...

Ksyushechka, to your health! I am very glad that you liked it!
Tell me please, does it seem to me, or did it turn out a little dry? I can't see it well from my tablet
Or is it just that kind of lighting?

Yes, no, like normul, already half of it is gone .. and this is the most important indicator!

That's right.

Flax, and for the future, what is better not to do so that it is not dry?

What's better not to do?
Nuuu ... don't put in lean meat. If you take chicken, do not cut the skin from it, and it is also better not to use the breast. Do not cook at temperatures above 80C.
In general, fatty meat and gelatin are responsible for the juiciness in ham.

You need to cook in a bag, it prevents the fat from washing out from the mixture, and the temperature for chicken is 90 degrees Celsius ...

In what package, I have a teskoma.

and the temperature for chicken is 90 degrees Celsius ...

Did you look at the thermometer?

I have Biovyn and Augiger, you can also cook in them without bags, but I do everything in bags and in the oven ...
And the temperature table and thermometer graduation are compiled on the basis of the centuries-old experience of shredders in Europe ...