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Chicken and pork ham in Tescoma ham maker (page 18)

Elena Tim
Merri, Irin, a very beautiful ham!
Slime
And no one tried to put it on its side in the oven?
Elena Tim
Quote: Slime
And no one tried to put it on its side in the oven?
Ka ... cavo?
Slime
A ham maker. I expected to cook in the oven, but because of the red pimp, it does not fit. I think I can put it neatly on its side, holes up. I did half a portion once in a small saucepan, uncomfortable and small. And a huge unnecessary new is not included in my plans, neither materially nor geographically
Slime
I almost forgot. Sorry for off-topic. But you have it so alive and has united so many interesting personalities. I don't know as a beginner where to run ... with weirdness
Elena Tim
There are no oddities! On the contrary, it is good that they asked. Teesky cannot be put on its side. The cover has no seal! You will have all the juice flowing out during the play.
Slime
The lid worried me the most. Thank you very much for answering.
Elena Tim
Slime,
Pakat
Nothing will flow out anywhere if the ham mixture is packed in a plastic bag, especially one specially made for this, such as that of Biovin ...
natashula
I also tried to do it with smoked fillet - sooo delicious ham turns out)))
olga0101
Elena Tim, Lena, thanks for the recipe! It was with him that I began the conquest of Teskoma))))
Awesome ham turned out))
I do it now 3 times a week)) goes with a bang, and the children are not afraid to give!
I cook in Shteba with the lid open. 3 hours after reaching the desired pace.

Here is such a question only, we do not eat the finished one at a time, and after being stored in the refrigerator for a short time, it kind of dries up and winds up
What to think of? or maybe someone has already invented something?)))))
Katris
olga0101I store in a plastic container. And if I feel that we won't eat in two days, I freeze it in the freezer.
lega
Quote: olga0101
it kind of dries up and winds up

How is it stored with you? Immediately after pulling out the ham, I cut a half into a glass container with a lid. And the rest of it was wrapped in food wrap. Nothing was aired.

Once the minced meat turned out to be much larger than it could fit in Teskiy and I stuffed it into the womb. I cooked together in the oven, and to be honest, I liked the version in the shell much more. Prepare faster (the diameter is smaller), it is also easier to store the sausage. Now I use only a thermometer from the ham, it turned out to be convenient, and the ham itself is just lounging in the box.
olaola1
lega, I also stopped using the ham maker. I like the sausage more.
Elena Tim
Quote: natashula
I also tried to do it with smoked fillet - sooo delicious ham turns out)))
Natalia, I am very glad that you liked it!

Quote: olga0101
after storage in the refrigerator not even for a long time, it seems to dry up and wind up
I don't even know what to say ... I usually cut everything into a plate at once and cover the whole thing with a large bowl. It stands for several days and nothing is done with it.
VipVovan
Excellent natural product
Zena
oh virgins ... as they say ... there was no sadness, the woman bought a pig ...
in general .. I went for coffee for a gift for my daughter-in-law, and then I have to go through Teskuy .... and there are discounts right now ... in general, I left there with a ham ... and just went in to see .... .. ..
in general, I now have two ham makers ... I am now twice as happy (S Matroskin)
Elena Tim
You are not a cat Matroskin, you are Plyushkin!
Zhen, what kind of ham you had before? Also Teskomovskaya?
Zena
nope Len white-sided ... but something between us and her friendship does not fit

I really got it for nothing ... that's why I bought the current one ... while the price doesn't quite bite ...sellers say that with NG + 30% there will be

Quote: Elena Tim
You are not a cat Matroskin, you are Plyushkin!
oh and don’t say .. I’m not allowed in hardware stores ... but especially in the office !!!
I'll buy everything there ...
Elena Tim
Quote: Divna
and especially to the office !!!
Irgata
now my mulzhzh She regularly cracks pearl barley = thought to add pearl barley to the minced meat = 1.5 kg of minced meat + a glass of 200 ml of cereal + 150 ml of liquid (water or milk), well, spices to taste. I cook in two bites at once in a 6-liter slow-cooker. I put the groats raw. I love my ham - little white girlfriends.
Rarerka
Irina, straight raw? Soak first, right?
Irgata
Quote: Rarerka
Soak first, right?
no = dry until the minced meat will stand in the refrigerator, it will mature a little, until it reaches 80 * t water in the slow - pour boiling water, until then for 3 hours it is cooked until t in a ham maker reaches 75 -80 *, it is cooked normally.
Zena
hmmmm not usually !!!
Here I’ll get tired of it and try this recipe ... it became really interesting ... but no photo ???
Merri
Lena, I am making ham, looked at the recipe and wondered why we add 100 ml of water when the recipe is 1 dl, that is, 10 ml?
Pakat
And there was no need to skip lessons at school ...
1 liter = 10 deciliters = 1000 milliliters
1 deciliter = 100 milliliters ....
Merri
Hmm! We need to think about this topic!
Pakat
Chicken and pork ham in Tescoma ham maker
And what to think, you need to shake ...
Merri
Quote: Pakat
And what to think, you need to shake ...

It's good if you have something! The decimeter confused me with its size ... Pakat, it's good to be a smart guy!
Pakat
There is a monkey in the forest. She sees coconuts hanging on a palm tree, well, she takes and
begins to shake the tree. And the coconuts don't fall.
Then her inner voice says: "Think, think"
Well, she thought, took a stick and knocked down the coconuts.
A man walks through the forest and sees coconuts hanging on a palm tree. Well he started a palm tree
shake. Then an inner voice says to him: "Think, think"
A man: "Che must be shaken to think!"
Merri
now I'll try what came of it!
Elena Tim
Yes, I, Ir, have not added any water lately. Tired of pouring out a whole glass of broth. It is not always there where to attach.
And so from the strength of a half-glass.
Katris
Lena, I read you and also stopped adding ice-water. It seems to me that all the water that should supposedly be driven into the meat is still squeezed out by the press during cooking. As a result, I did not notice any difference.
Elena Tim
Quote: Katris
As a result, I did not notice any difference.
What are we talking about!
Zena
devuli ... and when you drain the juice from Teskomovskaya ham, what color should it be?
I almost drained a glass ... but it was dark ... I am sitting now loading on this occasion ...
damn well, if it doesn't work out even in teskome ... I'll go shoot myself ...
Katris
I have a slightly pinkish one. I cook for three hours. Zhenya, it will definitely work out!
Irgata
Quote: Divna
when you drain the juice from Tescom's ham, what color
my juice color depends on the composition of the meat - more chicken - lighter, beef - darker. ae asli + pepper, or carrots, or dry beets (for healthiness) - from the color of vegetables, in any case, Zhenya, the meat will be cooked in 3 hours, especially the minced meat
Irgata
By the way, I never pour out the juice, then I cook buckwheat on it = super porridge, or I stew potatoes, or just a piece, because I often cut into 2 ham makers + a small bag of gelatin, cut into soup for flavor
Zena
Quote: Katris
I have a slightly pinkish one. I cook for three hours.
Katya and I cooked for three .. and watched that the arrow was in the red field .. and 12 hours minced meat aging in the refrigerator ... but something I
baisyu open the flask tomorrow ...
Quote: Irsha
By the way, I never pour out the juice, then I cook buckwheat on it = super porridge,
thanks for the advice ... let's write it down .. fse in business ...
Sasha55
I have never had broth more than 100g. It's a little reddish in color, but I think it's from the spices. I add a mixture of peppers and sometimes dry adjika.
Katris
Divna, if you cooked for three hours, do not be afraid, everything will be OK! I never keep the minced meat in the refrigerator, I mix everything in a bread maker on the "pelmeni" program, immediately into a ham maker, tamping it with a crush, and cook it.
Zena
Quote: Sasha55
I add a mixture of peppers
about! I bought a natural spice for meat .. from Tajiks ..
maybe from her so dark ???
Quote: Katris
I never keep stuffing in the fridge
Yes, my husband has a DR tomorrow, so I guessed so that if everything is OK, then on the table ..

Quote: Katris
I mix everything in a bread maker on the "pelmeni" program
Live and learn...
next time I'll try to make minced meat in it ... otherwise I mix it with a mixer .. my hand gets tired ..
Sasha55
I confirm. The bread maker is doing great. So no ice! I pour milk from the refrigerator.
lu_estrada
New Year is knocking at the door of our beautiful country and beloved Motherland!
And I, dear Lenochka, am knocking at your place with enormous gratitude for your help in purchasing a ham! I still can't be called my purchase, thank you very much!
I have cooked all kinds of ham many times, it always turns out great. And this time I have a whole piece of ham, chic, amazingly tasty and sooooo lazy. I ordered the Curing Salt Meat Marinating Mix. The result is amazing, taste and color and smell, well, just a real store ham. Prepared especially for Christmas.
Happy New Year, you dear, and all the girls and boys! All health and a peaceful sky!
Links for tablets:
Chicken and pork ham in Tescoma ham maker
Chicken and pork ham in Tescoma ham maker
degteva
lu_estrada, super-duper carbonatic turned out. I will definitely do it. How many hours were cooked and aged before cooking?
lu_estrada
Natalochka, I diluted 1/3 tsp in 100 ml of water. butcher's pickling salt, 18g. sea ​​salt, a pinch of fenugreek (I love it in all meat dishes and soups), pepper and garlic. I put the garlic leaves on the bottom of the ham, zaaapikhala 1.1 kg of carbonate and garlic leaves around the meat, poured a solution of saline and garlic leaves on top. I twisted it and left it in the refrigerator to infuse for 2.5 days (there was no time before). Then, with slow heating, it was brought to 80C and kept at 80C for 3 hours. It turned out just amazing, but next time I will keep it at 80C - 2.5 hours, so that the meat is a little stronger.
Zena
I used to have two disgraces ... I can't sew and bake cakes ..
and now I do not know how to sew, bake cakes and make ham... yes, in teskom, I again did not succeed ...
no complaints about the texture ... great .. juicier than white-sided .. BUT !!! for some reason, 3 hours turned out to be not enough ... the half-cooked ham came out damp ... fried again like the previous ones ... .. monitored the temperature .. poured water ... at the top the minced meat that got on the red pipku so generally just grabbed .. ...
lu_estrada
Zhenya, I do not put minced meat more than 1 kg, but on top of the minced meat, that is, I put excellent quality baking paper under the red pipka and everything turns out fine.
Kisanata
Iu_estrada, Lyudmila, could you please drop the link where you bought the Myasnitskaya pickling mixture. I tried to make ham once - it turned out dry and gray. And the desire to do it has disappeared, although Vetchinnyts bought as many as two. From greed. Now lying around in the closet. Looking at the girls' lovely ham, the desire arises to make again. But without salt, it probably won't work again. Thank you.
Katris
Zhen, at 80 degrees the water does not boil, but steam comes from it. Is it so with you? You can also stick a thermometer into one of the three holes in the lid and measure the temperature inside the ham. It shouldn't be raw in three hours

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