Chicken and pork ham in Tescoma ham maker

[lu_estrada]

lu_estrada, Lyudmila, cool idea about paper, I understand so that the ham does not come out on top of the piston?

And I, dear Lenochka, knock on your door with huge gratitude for your help in purchasing a ham maker! I still can't be called my purchase, thank you very much!

Lyudochka, dear, and thank you for unsubscribing!
I am very pleased that the ham maker was useful to you. To be honest, I thought that you did not make friends with her, but you won’t get up, what are you doing!
Your hazband, I suppose, is stunned by your ability to create such delicacies at home and, probably, terribly proud of you!
Your carbonate is beyond praise!
Merry Christmas to you, my dear! May everything be fine with you!
Sir hello! Soon I will obey the explicit order!

[Leeyen!]

Leeyen! The ham is deadly beautiful!
And, I see, in Tescom it is much easier to cook than in the rest ...
And, I am a dunka kabachkova, I bought a Redmond one.
What to do now? Don't touch her anymore (she's not even undressed yet), and start scouring in search of such a beauty as yours? Or suffer with Redmond?
Mliyin ... I, straight, envied both the dough and the ham!

[Lenochka]

And I, dear Lenochka, knock on your door with huge gratitude for your help in purchasing a ham maker! I still can't be called my purchase, thank you very much!

I fully support and think that I am not alone. Lenochka, thank you very much for this "infection" called ham maker. Now I cook the ham every week. All friends and acquaintances are absolutely delighted (I'm not talking about home - they can no longer imagine life without ham). So I brought this "infection" to work - my colleagues are actively buying ham makers. I think you need to claim a percentage of the profit from Teskoma !!! How much did they earn with your help?

I tried to make ham once - it turned out dry and gray.

Irina, I don’t know what kind of meat you made, I like ham from not very fatty pork the most. I tried to add beef and chicken fillet, I didn't really like it - it's a little dry. I make ham with nitrite salt, it turns out a beautiful slightly pinkish color. Experimenting with seasonings. Yesterday's ham gave with fenugreek (1 tsp) and nutmeg (0.5 tsp) - I really liked it. It tasted just like Soviet-era ham! Try it and everything will definitely work out!

[Mikhaska]

Mikhaska, Irish, thanks!
I myself have a redmond lying around, and I did not manage to make friends with him.
We need to present to some enemy ...
The last time I wanted to chop him up with an ax, but, on reflection, I decided that then I would do something nasty to someone - I’ll give him!

Thank you very much for this "infection" called ham maker. Now I cook the ham every week.

Anyut, thank you for your kind words!
All my acquaintances who have tried it are also delighted with the ham, and almost everyone has already been fed up.

[Lenochka]

I failed to make friends with him.

Well, that's it! The height of the decision has been passed!
If you couldn’t, then I won’t puff up. So, we’ll scour ... Well, the fir trees are burnt! That's how harmful it is to read the tape inattentively! A little earlier, and there would be no unnecessary suffering!
Thank you, Lenochka!

Come on, then tell me how things went with Teskomka there!

[I'm lazy!]

Required, I'm lazy! I have already begun to get used to reporting everything here.

I have already begun to get used to reporting everything here.

Pralna! Discipline comes first!

I myself have a redmond lying around, and I did not manage to make friends with him.
We need to present to some enemy ...
The last time I wanted to chop him up with an ax, but, on reflection, I decided that then I would do something nasty to someone - I’ll give him!

Send it, it will be for collection for my two ...
I will survive this as a thread ...

"Across the sea, a heifer is a half, but chop - a ferry!"
Do you remember how you clamped the dumpling bowl, capitalist muzzle?
Laaan, I am not unforgiving, dictate where to send.
What a waste you have ...

[Lenk]

Lenk, a Lenk, and tomorrow we will eat your ham again
maybe I'll even take a picture again faq

(and you still haven't bungled nutella)

Alyonk, you will not believe me, as your nickname I see in messages, I immediately start laughing, immediately remembering your Nutella that I didn’t make! And most importantly - neither before nor after I remember nifiga about her!

[Rusalca]

my favorite ham is not very fatty pork

Rusalca, from what part of pork do you make a whole piece? I tried from ham, harsh and dry, initially beaten off, smeared with mustard, spices and balsamic vinegar with nitrite salt. I kept it for 2 days at a temperature of 4 degrees. True, I tried to do it in 3 bags in water, and not in a ham maker, like I wanted to do so. I don’t want to experiment like that anymore, I’ll only do it in a ham maker, but what part of the meat is interesting.

Take a shovel, the ham is always dry, wasted waste of money.

[Kisanata]

Kisanata, here I ordered
🔗

Curing salt is a nitrite salt, not a problem in Russia ...
Luda, be careful with Prague Powder # 1, there is a high content of sodium nitrite, you need to put it less, see the instructions ...

[Natalia]

Natalia., just like that, it is easy to open the ham maker and of course the minced meat does not come out on top of the pimp.

Pavel, thank you, of course, I know all this and use it as it should, read my explanation for the recipe I cooked, putting salt in even half as much as the recipe in the book of recipes from Tescom and recommendations on the salt package itself. Happy New Year coming to you!

[lu_estrada]

lu_estrada,

Zhenya, I don't put minced meat more than 1kg,

and I measured the required amount on the scales .. but you can see when a little minced meat was pressed, it came out on a red pip ...

under the red pipette I put excellent quality baking paper and everything turns out fine.

I will use

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

next time I will try to combine the holes so that the thermometer can be inserted ..

Katya smelled like minced meat and not a finished product.

Lyudmila, thanks for the answer.

[Zhenya]

Yes, I, Ir, have not added water at all lately

Lena, I didn't like it with 10 ml of water. When 100 ml was added, the ham was tender and juicier.
And for some reason I always pour the broth into the sink ...
Zhenya, either the thermometer shows incorrectly, or the water does not reach the minced meat level. Meat cannot remain raw in 3 hours.

You know, but I didn't notice much of a difference ...

Flax, maybe this meat is caught.

It may very well be, Irish. As you run into him. In general, maybe it's really dry for your taste and it's not the meat that matters, but the amount of water ... God knows ...

Len, have you bought yourself a butcher?

No, Ir, and I'm not going to. I’m a terrible allergic person, I don’t have anything.

Zhenya, either the thermometer is showing incorrectly, or the water does not reach the minced meat level.

both on, I didn’t think the others could double-check the temperature ...
nooooo water is exactly 1 cm below the red thermometer holder ...
.... need to check the thermometer ...

Good morning! Girls, a question popped up. I'm going to NG to my parents, I want to make ham there. To travel by train for almost a day (a little less) If you knead meat with nitrite salt, put it in a ham maker, and take it with you in this form - meat will not be lost ??? There is no refrigerator on the train, and the meat should be marinated ... it won't have time if I put it in my parents' place ..

Natasha, you should keep him in the refrigerator, I think, at + 4C. Otherwise, I'm afraid that it might disappear, especially since it's almost a day to go. Don't risk it. And then arrange yourself a "fun" New Year.

Lena, thank you. I don't want to risk it. Well, it will take 12 hours to marinate and okay .. And the New Year, it will be fun anyway
Holiday greetings!!!

Thank you, and a Happy New Year! All the best in the New Year!

[natashula]

natashula, do without nitrite salt from your parents, knead and cook immediately.

[Lenochka!]

then tell me how things turned out there with Teskomka!

Lenochka! And, today I did not come to you with empty chatter.
Hooked me up today Natasha - degteva a question about making ham. And I have nothing to answer - I have already sold Redmond, and the other has not.
And I went, driven by the wind, to look at Teskome again, just in case, but what if ?! And, lo and behold! It happened suddenly!
In short, I ordered a ham maker! Hurrah! Hurrah! Hurrah! She should arrive in a couple of weeks (they promise not later).
I don't even want to talk about the price ... But, on the other hand - money to eat You will not eat ... Oh, to paste over the toilet, you haven't saved up yet ...
So, my toad, slightly strangled, huddled in the closet, and now I - all with giblets - in your topic!
I'm not sure if this is good news for you ... I'm afraid I will pull you back with my harassment even before my Tescoma arrives ...

[Mikhaska]

Mikhaska, what a clever girl, she already ordered! And the price didn't scare you! It's right that with Elena Tim you will begin to master. I advised someone a ham maker, then automatically sent it to the forum to Elena Tim. To begin with, I allowed to enter the forum under my password, so that they would "get sick" forever. But this is not said of offense to other girls posting their recipes. I just started with Elena and read not only the recipes themselves, but also the comments (fun and informative). And you will accumulate new tricks and you will stock up on a good mood.

But, on the other hand, you won’t eat money ... And, for - to paste over the toilet - I haven’t saved up yet ...
So, my toad, slightly strangled, huddled in the cupboard,

: lol: Ira made fun!
Congratulations on your purchase!

[Natasha!]

Natasha! No need to say! Something herself was even so happy as Princess was not happy! Maybe also because I was very disappointed with a bad choice and all desire was gone for a while!
I am also impressed by the style of presentation inherent in Lena! So after all, learning fits better in the head if you learn from a cheerful person!
Leeyen! Do you hear? This is what we are talking about.

[Divna]

Divna, Zhen! Thank you!

[good news]

Leeyen! Do you hear? This is what we are talking about

I hear, I hear.
You are so happy here that you woke me up! Good morning!

I'm not sure if this is for you good news... I'm afraid I’m pushing you with my harassment even before my Tescoma arrives ...

What are you doing ?! What a joyful one! Be sure to ask! Every little thing! After all, it will depend on the first experience whether you send this ham maker with me to hell and regret the money spent or fall head over heels in love with it, like me, and you will be happy to create all sorts of yummy and resort to bragging about us.

Girls, dear, thank you very much for the praise! Nice - horror!

Well, tada the first question!
Here you put a ham maker in a saucepan with water and you wait for the water temperature to be about 70 degrees. But, I saw in the photo that your saucepan is not covered with a lid. At what, approximately, the temperature indicator near the stove do you catch up with this temperature and how do you then maintain it? After all, because of the height of the ham, the pan cannot be covered with a lid.
I got the impression that you have to constantly jump around the stove, equalizing the temperature ... No?

At what, approximately, the temperature indicator near the stove do you catch up with this temperature

What kind of stove, hello, garage ?! I have a gas stove. But it is not important.
I put a saucepan with ham and water on the stove and turn on the fire, not small, but the most normal one. You do not need to close the pan with any lid, the water will heat up in 10 minutes. As soon as the arrow on the thermometer reaches the red triangle, I turn down the fire. For a while, the temperature will continue to rise slightly, as if by inertia, and then either stop at one value, or start to fall. Here you will catch it - adjust your "stove" so that the temperature stays at about 78-80C (nuuuu ... this is my favorite temperature, with it in exactly three hours the ham will be ready - don't go to grandma). You do not have to jump at the stove, I adjusted it once and is free, like a Ugandan black woman. About once every half an hour I add water, because although it does not boil, it still evaporates a little. Keep the level right to the eyeballs of the pink border, leave a couple of millimeters, the water will not get into the ham maker early, it doesn't boil, but all the meat that is at the very top will boil evenly. And yet, if you cook according to my recipe, then do not put the ham in the refrigerator before cooking, but as soon as you stuff the minced meat in it, immediately put it to cook - there is no difference.

What kind of stove, hello, garage ?!

I "roll" from the comments. I do not offend anyone, but I love to read comments. Sometimes it costs less cooking time - this can be understood by measuring the internal temperature of the ham.

Gee! I’m in such a good mood that I want to play somewhere, but time is dumb. I'm up to my ears in cooking. So I will not dump the squat for a long time, but then I will definitely come, we can, Irka will again have a question.
Look at her, there is no ham maker yet, but she is already working hard, tirelessly hands moss!

[Elena Tim]

Elena Tim, I read your recipes with such adoration, tell me your real photo on your avatar?

tell me your photo on the avatar?

This one, with brains crawling out, as my Manka claims? Not, not mine.
I am prettier! Although the brain is also clearly out of place.
I HERE there is. Before you press on this very "HERE", sit better, otherwise I don't know how much you are a sensitive nature to unearthly beauty. If you collapse again, your mind will be damaged - beauty is an awesome force, and then I will answer!

if you cook according to my recipe, then do not put the ham in the refrigerator before cooking, but as soon as you stuff the minced meat into it, immediately put it to cook - there is no difference.

Okayno, San Sanych! The main thing is that she herself calls the stove a stove, but I can't call a stove a stove like that, or what?

There is no ham maker yet, but already working hard,

Yes-ah, I am like that. And I also sew, knit and cross-stitch.

beauty, she is an awesome force,

eyes give out a good and kind person !!!! And the person who loves dogs ...... I admire them even more!

[Natasha!]

Natasha! Then admire me too! I also have a dog! Such a doll is beautiful! Such a small - little - little - little ... My lovely chihuast!

[Mikhaska]

Mikhaska, I was already imbued with warmth for you, firstly, Siberians, and secondly, how you reacted to the purchase of a ham maker is unmatched. I wanted it for so long, and then started up with a half turn. Good girl, keep it up and master the above device!