Chicken and pork ham in Tescoma ham maker

[Bijou]

Bijou, Lena, if it's dry and tough, it's definitely overheating. For a long time, the result did not suit me either. Without nitrite, it was always a cutlet. Dry or wet but gray patty. I went to a sausage site and studied there and made conclusions. There should be water in the composition, a bit of any fat too. Without them, it's dry. Warming after the refrigerator is also required. At room temperature for at least an hour. Then gradual heating. The first time I watched clearly on the timer. An hour at 30 °. Then an hour at 50 •. Hour and 70 °. Then I put 80 ° and the second thermometer in the ham. Waiting for 72 inside and quickly into the icy water. Refrigerate overnight. To be honest, I gave the ham to the children, I like it more in the shell and in the oven. The temperatures and times are the same. Just adding some more steam.

[Bijou]

Bijou, each will have their own opinion on this matter.
My opinion is that the water in which you cook the ham rises quickly. And another reason is the high cooking temperature. Basically I make chicken thigh meat, put all the fat on the meat and skin. Although in other dishes I throw it away when cooking. It turns out juicy and tasty.
I have only one little problem - I can't find a set of spices for sausages to my taste. Tasty, but a little bit missing.

Here's an example of my ham. Juicy and pliable, does not fall apart. This is pork.

[Taia]

I have only one little problem - I can't find a set of spices for sausages to my taste.

Taia, and on our website looked at recipes for doctor's sausage? Maybe take ideas on spices from there.

Hard and that's it.

Bijou, Lena, one hundred percent overheating. I agree with the girls.

Have you looked at recipes for doctor's sausage on our website? Maybe take ideas for spices from there

I also do according to recipes from the forum. I've tried almost everything.

[Taia]

Taia, on the sausage forum I mentioned there are gost recipes for mixtures of seasonings, in grams or parts. Unfortunately, I cannot give a link because of the old age of the tablet, it hangs if you open 2 pages at the same time, but I can write you the compositions in a personal if you want.

Here's an example of my ham. Juicy and pliable, does not fall apart. This is pork.

Beautiful ...

I realized about overheating, but I don't always have it. Once it was specially set at 65 degrees, but for 4 or 5 hours. I bet yes, warmed up in the room. Anyway, there is always a bounced broth, so this is already coagulated tough protein? ((Well, it still comes out very rude, nothing to do with the store.

There should be water in the composition, a bit of any fat too. Without them, it's dry.

I add ice when mixing.

Is there a recipe from enterprises somewhere? Something I haven’t dug, anywhere the temperature regime is not strictly stipulated for some reason.

Lena, go to ki. There are GOST recipes and different videos. And on HP, Angela has everything well painted Angkey. But she, too, learned from Pavel, as I understood. Here he has the nickname Kolbasnik. But he rarely happens.

[Elena Tim]

Elena Tim, I think this ham has settled with us for a long time! But I want to try your recipes in a different way! Surely delicious too!

with me on YOU !!!

Once I specially set it to 65 degrees, but for 4 or 5 hours. I bet yes, warmed up in the room. Anyway, there is always a bounced broth, so it is already coagulated tough protein?

Lena, there is always broth too, but it still turns out juicy.
In my old photo with ham - I made it in a saucepan on gas. And there it is generally difficult to control the process.
I just now have Shteba, and in her it is generally no problem.I put the heating on 72 degrees and the timer - and the hell. Pure pleasure.

[Sibiryachka]

Sibiryachka,
Natasha, thank you! I really hope that you will like other recipes too.
Try these two more, they are very popular with guests.

Ham with mushrooms and cheese in Tescoma ham maker (Elena Tim)

Turkey ham with tomatoes and olives (Elena Tim)

[Elena Tim, Lena]

Elena Tim, Lenaof course I will try!

Thank you girls!
You kicked me in the right direction. I didn't really understand about the magic site called "ki", but I already found some forum for fans of this business, where I discovered that for the appearance of "that very" ham taste, the meat is pre-salted for maturation for almost a month!

And some do not see the difference between a two-day ham and a two-week one.

[Bijou]

I didn't really understand about the magic site called "ki"

Bijou, Lena, I suspect that it was about

Ki. RU

[Marusya]

Marusya, Lena, no matter how much you write, there will be CI. Even in personal messages. These are the Forum Rules.

I cook pork ham with chicken. 50/50. I put spices ready for the ham. bought in the online store "Sausages .... ru" I like the selection of spices, namely ham. I make ham only with nitrite salt, because it gives the ham exactly the ham flavor and color. And it is stored much longer in the refrigerator than just with a cooker. And one more thing: so that there are no voids in the ham, it is necessary to knead the minced meat for a long time and thoroughly before placing it in the ham maker. I cook ham in a slow cooker or in a spaghetti pan in a Biovin ham maker. I put one thermometer in the water, the other I stick into the ham into the ham. Gradually I raise the water temperature to 80 * within 1-2 hours. Then there is cooking at this temperature until the signal on the temperature probe 73 *. Further cooling in ice water (I throw ice cubes into the water), then into the refrigerator overnight. The ham is dense, without voids and very juicy, although I don't add any liquid to the ham, chicken skin + fat on it makes the ham as a result juicy. I take pork for ham only from the lean ham. I do not take the neck, because in the finished one I do not like the structure when cutting.

Elena Tim and many other meat eaters from this branch! I congratulate you on the holiday of spring, and sincerely thank you for the great recipe and tips! I just tasted my first ham from Tescoma, mmnnymm)))

I thought for a long time about how to cook, I was already aiming at Shteba, and I was just thinking about a pan. As a result, I saw somewhere here a tip about a thermopot, and in mine, as it turned out, there is a mode of maintaining 80 degrees. Eshkin cat, I cooked ham in an electric kettle)))

[Taushana]

Stunned!
From this I understand, our man!
Taushana, congratulations on a successful debut!

I cooked ham in an electric kettle)))

Eh, where ours did not disappear !!! Great idea!

[Taushana]

Taushana, we all have multi-station devices here
The ham in the teapot is cool!

[Taushana]

I almost fell off my chair! Where ours did not disappear.
No one has figured out how to cook ham in a kettle.
Taushana for you

And also ... and also, well, it is very tasty to add 150-200 grams of smoked chicken or bacon to the ham - finally, you get a dump of the head.

Well, what a good advice, it diversifies the taste so much. Thank you very much

[Svetlana]

Svetlana, to your health!

Good day!
Please tell me if someone knows where to download instructions with recipes.
I've touched this brochure somewhere ... And I can't find it anywhere.
Thank you!

I've touched this brochure somewhere ... And I can't find it anywhere.

And I don't use recipes with instructions. And why? On our site, the girls have developed so many recipes, and with a detailed description. https://Mcooker-enn.tomathouse.com/in...n=com_smf&board=728.0

And I don't use recipes with instructions. And why? On our site, the girls have developed so many recipes, and with a detailed description

Thank you!
Indeed, some silly question.
Not why is she, exactly))))