Chicken and pork ham in Tescoma ham maker

Belobok and I have, but somehow friendship with her did not work out.

Ol, I had Redmond, or rather, I still have one. God only knows why I haven't thrown it away yet. The first two hams with him turned out to be simply gorgeous, and then, as cut off. In the end, I decided not to transfer the food further and threw it away. And Teskoma is just a song in this regard. In general, you do not need to steam with anything. Mixed - laid - closed. All!

[Lenochek]

Lenochek the ham is simply chic, and the slices are thinnest

[Slastena]

Slastena
Thank you, Lenus! I cut those slices on the board with a knife. And all the rest are already on the slicer. I liked it very much! The ham turned out to be very obedient in this regard!

Oh my God!!! Well, why did I come here ..... No, not like that: How good that I came here Now I also urgently need one! I looked at Beloboka, looked, but never matured, but here ... It remains to find a place to buy.
By the way, I also found a video in Czech 🔗

Helen, you have a beautiful ham. Tomorrow I will cook mine, I decided to let it stand in the refrigerator for a day. I put it in turkey, chicken and added walnuts.

[Irish]

I looked at Belobok, looked, but never matured, and here

Irish, if you choose, honestly, this one is better! I already wrote above that I had the opportunity to compare. So, this comparison is not in favor of Beloboka. And here it is not at all about the taste and not about the quality of the finished ham, but about the fact that it is really easier to cook in Tescom. I give a tooth!

I put it in turkey, chicken and added walnuts.

Tanyush, thank you! Good luck with your cooking! Then share your impressions with us.
By the way, since you've already put yours in the refrigerator, tell me how you enjoyed working with Tescoma? Isn't it lightweight?

I have Beloboka lying around. I tried it a couple of times and dropped it. It is very inconvenient, the packages are torn, the juice flows out. (

Well, what is it, your ham? And that is, you already want to!

I'm waiting .. 20 minutes left ... and we'll wet it.

[Omela]

Omelawho to wet? why wet?

She also cooks the ham. So I torture her when, they say, she is ready! And she will soon wet it (cool it in cold water)!

Ahhhh Already? And not a day has passed? Is everything done so quickly?

No, how convenient! She came, assented with a smiley and FSE! Come on, answer the people as expected, with all the details!
What am I here, part-time press secretary got a job?

aaaa press attache for external public relations.

The countdown begins. 9 ..

Well, why are you there ... peeing already with your steamed ham, or how?
Nine has already passed! Piss, citizens !!! Ham mistletoe rushing!

Well, you are not a brat !!! 2 minutes left.

2 minutes left.

So, citizens, as long as no one urinates! We are waiting for another two minutes!

Ta-dam !!! It's time !!!

Well, glory to those ... Machiiii her padlyukuuuuuu!

They say that chicken breast, for example, turns out a little dry.

If the breasts are thoroughly kneaded with water and boiled, starting with cold water, at a temperature not higher than 85º - a very tender sausage is obtained! The main thing in this business is temperature !!!

So I, too, was all exhausted yesterday, until Vera said that you can cook in 2 hours!

Lena, it seems to me that everyone is muddied up with a long marinating - for those who do not have a kneader, marinator or tenderizer, at worst ... I saw a recipe in Poles with a piece of meat in a marinade for ten days!
I am very interested to hear your opinion on the standing time, whether you agree or not, that it is not decisive. I'm waiting!))

Lenus, what a masterpiece you have created in honor of the holiday! Congratulations! Should I also start wanting? ..
Belobok has been around for a long time, but it turns out to be dry ... no, you definitely can't call it ham. True, the boys eat, because no one will give them a store. It is believed to be a sausage. But I understand that it is NOT THAT! And you did just THAT!

Machiiii her padlukuuuuuu!

I got it !!!!!

I make breasts "sous-vide" at 65-70C, very tender meat !!!

Ver, the result I got shows that there is no need to age the ham for that long. But I'll see how the one that will stand for 48 hours turns out. Then I will be able to compare. But to be honest, I strongly doubt that there will be any tangible difference!

And you did just THAT!

Natus, thank you very much. I know that girls cook juicy ham with great success in Belobok too, but my friendship with her did not work out. The last time there were thirty-three misfortunes: she tore two bags, broke a nail, and, as if that weren't enough, the apotheosis was a badly cut finger! Swearing at her like a shoemaker. I would have trampled at that moment, if I had not been afraid to hurt my leg on her!

I don't know ... I never got a juicy product, although the bags do not break, and I learned to close it without bodily harm, but ...
I will buy Teskuy and I will learn from you!

I will buy Teskuy and I will learn from you!

Come on, Natasha! It's worthwhile! I think Teskoma will work out every penny later!

It will work - that's for sure !!!

The last time there were thirty-three misfortunes: she tore two bags, broke a nail, and, as if that weren't enough, the apotheosis was a badly cut finger! Swearing at her like a shoemaker. I would have trampled on at that moment, if I had not been afraid to hurt my leg on her!

Just about, I read in various branches about all these "dangers" and "pitfalls" - I changed my mind about taking white-sided ...

... I'll see how the one that will stand for 48 hours turns out. But to be honest, I strongly doubt that there will be any tangible difference!

I look forward to a detailed analysis! Then let's put an end to prejudices)))

I will definitely unsubscribe!

With Teskomovskaya it is very easy, without problems and it is made very soundly, and does not smell of plastic at all.

Helen, your wonderful ham, and you are even more wonderful and infectious!

And I didn't have a friendship with a white-sided woman, and there is no such thing here, you should not even dream, ehhh life is a footcloth!

So it didn't work out for me with Beloboka. I sold it long ago. That's where you can buy Teskomovskaya now. In the store where the girls bought, delivery is very expensive.

[kirch]

Lyudmila, kirch, do not be discouraged, maybe you will cooperate with someone. I think that soon Teskom's shredders will appear in stores with cheaper delivery, the unit has just appeared.

And I didn't have a friendship with a white-sided woman, and there is no such thing here, you shouldn't even dream, ehhh life is a footcloth!

Luda, lu_estrada, look in Google for meat press or ham press - it will even be cooler))) I was going to buy an industrial press myself before I found a shredder)))

With Teskomovskaya it is very easy, without problems and it is made very soundly, and does not smell of plastic at all.

Yes, I subscribe to every word! Especially valuable - no packages needed! At first I was upset that they bought me plastic (I asked my friend to bring it), but now I think: everything that is done is for the best!

On the advice of Vera Doxy, I cooked the ham for 3 hours.

Flax, is it the time from the start of cooking or counted after the temperature of the water in the pan reaches the cooking mode (more than 75C)?

Lenuska, thanks for the recipe!
Came from the night shift and ran to the computer.Yes, there is! And bookmark it, bookmark it! You have got an incomparable ham, super! Immediately there is an irresistible desire to get such a shredder and also cook. Thank you!

Come on, Natasha!

but where to buy? I went to the Teskomovsky store, the seller has the look of a young child, she did not even understand what I was asking, what to order))) I have a friend in Prague, but it’s uncomfortable to strain. So we will wait for a massive delivery to Tesky))) I wouldn’t miss it))

Girls, can someone decide on a joint purchase from the Czech Republic? I would like very much, I just called the shops, some of them are not at all in the subject, in the officers. Teskom's store told New when it will not know ...

Flax, is this the time from the start of cooking or counted after the temperature of the water in the pan reaches the cooking mode (more than 75C)?

If pressed in the refrigerator - 3 hours from the time the water temperature reaches 80g
If pressed at room temperature - 3 hours from the start of cooking.

Thank you. And what caused the time of 3 hours? Or did you just want to? The instructions say 2 hours from the moment the water is heated to 75C. I looked at the Countryman's charts in the topic of recipes for a ham maker - there he achieved T cooking in the product exactly after 2 hours, moreover, the volume there was almost 1.5 times more.

Shl. I cooked today with a stopwatch in a 6 liter saucepan - the water level is 1 cm below the red rim. After 20 minutes T water 75C with the initial 7C. Shinkovar stood in the refrigerator for 24 hours.

Stopwatch - cool))))

The time is due to the reading of my thermometer and the principle "it is better to overdo it than to miss it!"))
If your thermometer inside the meat shows that the required temperature has been reached earlier - remove it earlier!

The main ham topic has my report on 10 hour cooking...

The first time I always calculate the cooking time - so that next time I do the same thing in the evening and put it in the refrigerator for the night. And so as not to sit and wait ... well, when will it be ready.

So I visited Teskom's store, and there they even did not hear about such a thing !!! I asked them for a catalog, they gave it for 2013, but I don’t even ask for this year - they found it !!! I asked to order, should bring it by the weekend! I tell them that in all your online stores it is no longer there, they have dismantled it, and you do not even know about such a useful contraption !!! Now I will wait!

Girls, but how is the dough mixer used for meat, I don't understand how meat can be marinated at this time?

How is the meat mixer used I don’t understand how the meat can be marinated at this time?

sorry to interfere, but could not help it.
You can only marinate kebabs. The ham needs to be massaged.
It is to mix for a long time and crush the pieces into each other so that the meat cells release meat juice, saturated with salt-soluble protein, which just gives the ham's density and solidity. And no presses are needed to compact the pieces. It is enough just to mix for a long time until white "threads" appear between the pieces of meat, then let it ripen for several hours and the ham is ready. It doesn't matter where you will cook it later - in the metal form of a shredder or in a sausage casing, but even just in paper - it doesn't matter.
It is only important not to heat above 80 degrees and cook to a temperature inside 70-72 degrees.

Only 2 criteria - massage and cooking temperature will give us a dense and juicy ham. I have already written this several times on a bread maker in various topics, and on our forum we post classic sausage technologies - we need to improve people's literacy so that they do not cook unprepared meat under pressure and do not call this product "ham"

it is necessary to increase the literacy of people so that they do not cook meat under pressure and do not call this product "ham"

A sausage maker, and what are ham molds used for in industrial production?

For the form. Only.
You would know what they do in these forms :) Mikoyan ham in square loaves - have you seen it? There, an approximate recipe for 100 kg of meat is added 80 liters of water, starch and carrageenan, the output is 200 kg of ham :)

Well, what is our illiteracy? Is it that we want the round ham from the ham instead of the gut?

If you offended - I'm sorry. I want to say that it's not about the form. And the ham has nothing to do with it. People here on the forum often encounter an unfortunate result - and it's not about ham makers, agree? The main thing is the manufacturing technology.

I asked you about this in PM, it was enough to say that in the preparation of ham it is important to thoroughly "massage" and a low cooking temperature of 75-80ºC!
Your opinion about pressed meat is understandable, but, oddly enough, pressing is a traditional way of cooking meat, both German-Polish shredders and French terrines have a fairly long history, so please don't distort!