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Chicken and pork ham in Tescoma ham maker (page 16)

Elena Tim
No, Ol, you don't have to wait for 90C. Perfectly safe chicken, if it was fresh, of course, 74C. But I bring it up to 72, the difference is small.
Vafelka
Chicken and pork ham in Tescoma ham maker
Thank you very much for the recipe. Delicious
The only change is 10 gr. I replaced ordinary salt from the recipe with nitrite. Received a slightly pink color and smack exactly "sausage". The first time I did it without nitrite, the ham was grayish and without this characteristic taste. Accordingly, it was also kept in the refrigerator for 2 days before cooking.
Elena Tim
Vafelka, well, just absolutely incomparable ham!
I would have grabbed a piece!
I am very pleased that you liked it !!!
Vafelka
Lenochka, thank you very much. Well, they just embarrassed
Tatiana Vih
For those who live in Moscow, in the "Dishes on Varshavka" store, this ham maker can be bought at a discount, the price is only 999 rubles. I bought it there yesterday.
Merri
Well well! I brought it from Prague for 560 crowns, at that time it was 1018 rubles.
Elena Tim
And I finally bought it for my mother and a half!
Svetunka
Dear ham makers Can you please tell me about the thermometer in this ham maker, HOW to keep the temperature 70-80 gr there? : girl-th: The thermometer is in the water, isn't it? and this means a boiling point of 100 grams? In general, for the second day I have been thinking, thinking, and nothing comes to my mind)) Well, I'm not a physicist. I have a gas stove, where do I need to turn on / off the stove?
metel_007
Svetunka, I bring it to the desired temperature, then I reduce the gas to a minimum and the water does not boil. But you need to make sure that the temperature does not fall or rise. At the same time, water evaporates and you have to top up a couple of times. The last two times I made ham in the oven, set the temperature and forgot, but I have an electric oven.
Elena Tim
Quote: Svetunka
HOW to keep the temperature there 70-80 g? The thermometer is in the water, isn't it? and that means boiling point 100 g?
No, Light, the water temperature should be 75-85C - just in the range of the red arrow on the thermometer. Watch this temperature. That is, first bring the water to this temperature over high heat, then lower the heat and make sure that it remains within the specified range. After 3 hours, the temperature inside the ham will reach 72-73C. This means that the ham is ready.
Irgata
Quote: Svetunka
Please tell me about the thermometer in this ham maker, HOW to keep the temperature at 70-80 g?
a slow cooker to help you - it's so convenient - not a very expensive unit, but for sausages and ham, I have a 6 l keshik = 2 ham
Svetunka
Thank you very much for your help, otherwise I was all exhausted))) I will follow and experiment))
Elena Tim
Yes, you are not, hospadya! Contact me if what!
Zena

something is wrong with me ...
and I was so happy ... the ham was not compressed ...
and in general I'm afraid to get it now ... I did a slow airflow in the airfryer at 80 degrees .... 3 hours !!!!

Py. Sy. took it out - raw ...
Mihalovna
I also ordered a Tesky, now I'm waiting for her. By the way, I wanted to do it in the airfryer ... and you say it's raw. Zhenya, maybe we need to increase the cooking time in it and add water to the flask?
Zena
Flax, I poured a glass of water as suggested ..
I asked on the site what temperature to set .. I was told 80 degrees and a slow blowing .. set it for 3 hours ...
I took it out .. and it was damp all damp ... I took off the lid with a finger and poked it .. and there was a warm minced meat ..
in general, I threw it to stew for 2.5 hours in a mulyuku ..
Mihalovna
very interesting .... how can this be? Maybe the light was turned off? It's just that such hopes were on the airfryer ..
Zena
no, the light was not turned off ... all this time I was in the kitchen making dumplings ...
in the recipes it is worth .. that in the airfryer the temperature is set from 205 and above ..there is a recipe there 260 to install ...
I was afraid .. and asked here ...
Pakat
Zhenya, figure it out in degrees, I write 190 F everywhere, it's in Fahrenheit not in Celsius ...
I do not know your technique and in what degrees it is graduated ...
Zena
airfryer ... starts with 65 then 80 and above the last digit 260
Packat looked .. I have both in Fahrenheit and in degrees ..
if you bet on 190 then I should have bet on 95 ..
Merri
Zhenya, and is it not easier to heat in a water bath, as the manufacturer recommends? What a passion our people have to do everything their own way! Someone, after all, worked out the preparation of ham in this thing, painted it for us - here, use it!
Zena
Zhenya, isn't it easier to heat up in a water bath, as the manufacturer recommends?

my manufacturer recommended setting 210 degrees in the airfryer .. for 50-60 minutes ...
probably should have done so ...
but in Temko about shredders .. special attention was always paid to the temperature regime ...
here and in Teskom yes there is a thermometer ... so that the degrees do not exceed .. and then you immediately 210 !!! put ....... so I began to doubt ..
Mihalovna
Reflections in theory ... And if you heat a saucepan on the stove along with a ham to the required 80 degrees (after all, it is from this temperature that they report) and into the airfryer to maintain the temperature for 3 hours?
Merri
Quote: Divna
my manufacturer recommended setting 210 degrees in the airfryer .. for 50-60 minutes ...
probably should have done so ...
Absolutely correct! Try the instructions first, and then experiment.

Don't be intimidated by the photo, this is pork ham with walnuts and prunes.
Chicken and pork ham in Tescoma ham maker
Well, delicious!

Zena
Quote: Mihalovna
Reflections in theory ... And if you heat a saucepan on the stove along with a ham to the required 80 degrees (after all, it is from this temperature that they report) and into the airfryer to maintain the temperature for 3 hours? More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385452.0
Flax you want to take out the shredder from the pot of water and rearrange it into the airfryer ???

Quote: Merri
and then experiment.
Irochka, I have not experimented ... I asked on the forum so in the instructions, or do you still observe the regime?
advised to do so, I have already described ...
I'm new to this business .. and trusted the guru ...

we talk with friends on skype ... so they don't understand me there at all ...
why do they say such difficulties .. we generally got the meat, cut it, mixed it with spices, stuffed it into a shredder and boiled it for 1 hour .. and everything is OK !!! ...
When I told about the fact that it is necessary to knead the minced meat to the threads ... they even twisted it at my temple ...

Don't be intimidated by the photo, this is pork ham with walnuts and prunes.

Class !!! why do you have it square ???
NatalyMur
Divna, I do not understand something. Maybe at first it is better to carefully read the technology of making ham in this particular topic and think about how to do this, it can bribe thermometers ... Why write a bunch of nonsense in two topics ... If you have your opinion, do it and do not take other people's time, who have been trying to explain something to you for 2 days ...
Merri
Quote: Divna
why do you have it square ???

Zhenya, she's not square. When I take out the Teskomovsky ham from the cone, I cut the loaf across, put one half in the freezer, because my husband and I now live together, I can't eat everything quickly. This is the second half. The husband began to cut it not in rings, but in a perpendicular plane, and it happened.
Elena Tim
Quote: Merri

Absolutely correct! Try the instructions first, and then experiment.

Don't be intimidated by the photo, this is pork ham with walnuts and prunes.
Chicken and pork ham in Tescoma ham maker
Well, delicious!
Irish, the ham is just ferdy!
Zena
NatalyMur
Natalia, I already understood that I annoy you ... sorry ..
just can't understand what I did to you? ...
I wrote in two topics because she is specifically about shinkovars, but here is a discussion and bragging about the resulting ham ... for the burning on this site you can not see who is online .. here the discussion is more lively ... but the question is important for me ... so there is chance that somewhere they will answer faster
I read topics about shredders ...
Marusya
Quote: Elena Tim

ferdyperous!
Well, I twisted it already from the third time I just read it
Merri, good ham!
Elena Tim
Quote: Divna
... they answered 80 degrees and a slow airflow .. set for 3 hours ...
Zhenya, I already wrote that I tried to cook in the oven. In principle, this is the same thing with your option, taking into account convection. So my ham was ready only after five hours, against three - in a saucepan. It's good that Teskoma has a thermometer and I checked the temperature inside the piece until everything was completely cooked. I no longer bother with the oven, but cook, as always, in water.
lega
Quote: Divna
Unfortunately, this site does not see who is online ..

Very much even visible. If the green scroll under the avatar is glowing, then the person is online, if not, then most likely absent. True, there is one little trick - you can disable the function in the profile, but few people use it.
Zena
Quote: Merri
Zhenya, she's not square.When I take out a Teskomovsky ham from a cone, I cut a loaf across,
yeah .. enlarged the photo again .. realized what cut ...
I'll take note of freezing ...

In principle, this is the same thing with your option, taking into account convection

Len hello ..
I am in the airfryer so I wanted to do it for the first time .. that the thermometer .. I just ordered it and it's on the way ..
and here it seems there are degrees ...
I took into account my mistakes ...
boom try on

looked in the mule what was going on .. was pressed ...!..
Merri
And I don't see anybody's "traffic light" ...
Zena
Quote: lga
Very much even visible. If the green scroll under the avatar is lit, then the person is online,
Galya thanks for the tip ...
really looked .. the scrolls are dark and glowing ...
I did not know about that...
Merri
Quote: Elena Tim
Irish, the ham is just ferdy!
Quote: Maroussia
Merri, good ham!
Thank you girls! The photo is really shameful, sorry!
Flax, have you already tried everything, did you like it with nuts and prunes?
Merri
Oh, I found it! I never paid attention to it!
Elena Tim
Quote: Divna
Len hello ..
Hi Hi!
Good luck in your creative search!
Quote: Merri
Flax, have you already tried everything, did you like it with nuts and prunes?
Oh, Ir, sometimes it seems to me that I have already tried everything, but with nuts ... I didn't finish it!
Have you seen my lamb "ham"?
Here's a trick! Chessword!
kirch
Quote: Elena Tim
Have you seen my lamb "ham"?
I did not see. Click where to go
Elena Tim
HERE, Lud!
Marina Prague
Good day!
I have had a Teskomovsky ham maker for a long time ... I have made ham from both chicken and turkey many times, and a mix)
The last time I decided to move away from the classic recipe for food processing, I believe that the ham only benefited from this ..
It has become even juicier, definitely! And the time for preliminary preparation has decreased, as well as unnecessary washing of dishes) in the face of a meat grinder)
I did not grind a part of the meat, but put chicken meat (white and dark) in large pieces .. cut the breast fillet into no more than 4 pieces ... The same was with the drumstick meat (which I took without bone).
I always try to simplify the cooking process, not to the detriment of taste, of course))
Marina Prague
But! The most delicious thing I cooked in this unit) .. this is saltison!

Chicken and pork ham in Tescoma ham maker
Mihalovna
The recipe in the studio!
Zena
Quote: Marina Prague
But! The most delicious thing I cooked in this unit) .. this is saltison!
what a beauty!!!!
the first thing that came to mind from the photo .. chessboard .... bright beautiful !!!!
you are a fine fellow !!!
Marina Prague
Having read all kinds of cooking recipes on the Internet, I cook like this ...
I measure a kilogram of meat on the scales ...
It includes: pork heart, tongue, fat, very fat brisket, at least 50% of all meat should be, pork liver.
I cook in a small amount of water, first the heart with the tongue, then add the brisket, at the end of cooking the liver. Cook the meat for a total of at least 1.5 hours .. Pre-add bay leaf, salt -20 grams to the water.
When the meat is ready, I take it out, cool it down a little, cut it into cubes (as much as possible) 2 by 2.
I throw the sliced ​​into a bowl ... And I begin to conjure over the aroma of spices) Here, who loves what)
Be sure to garlic, squeeze 5 cloves, rub nutmeg, a little ground coriander, black pepper, be sure ..
I mix thoroughly ... at the bottom of Tescoma I throw a bay leaf and spread the meat mixture, close the lid and cook.
I cook at 75-80 degrees for 2 hours ... I drain the excess broth ... I cool it and put it in the refrigerator overnight.
I have to get it out, first moving the knife between the saltison and the ham maker .. then I just shake it out .. slowly, but creeps out)
If you have tasted the meat after cooking, then you can add a little salt to taste, add 2 grams to the meat mixture.
Bon Appetit!
P.S Do not forget about the fat brisket ... otherwise the product will fall apart if there is little fat ... I don’t cut the skins from the brisket either .. I just trim them and cut them finely .. they gel well ...
Marina Prague
Divna, Thank you)
lega
Quote: Marina Prague
Having read all kinds of cooking recipes on the Internet, I cook like this ...

This must be done in a separate recipe for the ham. Here he will be lost, alas.
Anna1957
Quote: Marina Prague
I cook in a small amount of water, first the heart with the tongue, then add the brisket, at the end of cooking the liver. Cook the meat for a total of at least 1.5 hours .. Pre-add bay leaf, salt -20 grams to the water.
And what's the point of cooking AFTER THIS at 70 degrees in a ham maker?
Marina Prague
Anna, there all the meat will make friends with each other along with the spices), will become denser, since the spring will completely drop during this time ..
Anna1957
Quote: Marina Prague

Anna, there all the meat will make friends with each other along with the spices), will become denser, since the spring will completely drop during this time ..
In the hungry 90s I made this saltison from a pork head without any priblud, I just cooked it, and then into a mold. Everything was perfectly compacted and then cut into slices. The whole trick of cooking in a ham maker lies precisely in cooking at a low temperature after a long time beating the minced meat. But everyone is entitled to their vision, of course.

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