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Chicken and pork ham in Tescoma ham maker (page 20)

Zena
Quote: Elena Tim
After all, it will depend on the first experience if you send this ham maker
Well, yes .... I didn't grow together with the white-sided girl .. and in teskome it didn't work out ... to see in this case my hands grow from experience ...
there is no desire to try again.

degteva, Natalia, Krasnoyarsk?
Mikhaska
degteva, Natasha! Thank you for your kind words!

Divna, Zheeen! Eastern Siberia is attacking!
Leka_s
To cling to your Siberians, girls
Zena
Quote: mikhaska
Marvelous, Zheeen! Eastern Siberia is attacking!
Irun ... let's sleep ... bark ... bark ...

Quote: Leka_s
To cling to their Siberians, girls
super ... and the third to look for ne nadA ... chin-chin!
Mikhaska
Leka_s, Hello! And before you and I were even bigger fellow countrymen. I moved here from Mezhdurechensk.

How great is it, girls! Straight, my soul became warmer!
degteva
Divna, Yes Krasnoyarsk is in touch. Why didn't you contact the ham maker? For the first time, I did the coolest, because Tim repeated everything step by step after Elena. And then I became fashionable, then I forget to put the powdered sugar, then I stir it longer in time and the ham turned out to be dry. But this is all for me, but for those who ate all the hams, they left with a bang.
Zena
Quote: degteva
Yes Krasnoyarsk is in touch.
and I!!!! the same ..
of all that made me tasty, only chicken turkey was delicious ...
but I did it in teskome and it turned out to be cheese .. I didn't cook in 3 hours .. it smelled like raw minced meat ... I fried it to bring it ready ...
there was advice to check the thermometer .. but I haven't done it yet .. because there is no desire to do it yet ...
worth my beauty bEz business is bored ...
degteva
Quote: Divna
there is my beauty bEz business is bored.
No, this is not the case! Start from scratch, all over again. Three hours is enough. In times of crisis, you cannot buy expensive sausages, you have to make your own, both cheap and very, very tasty.
Elena Tim
Quote: Divna
Well, yes .... I didn't grow together with the white-sided woman ... and it didn't work out in teskome ... to see in this case my hands grow from experience ...
Zhen, what happened there, please remind me or throw a link where you wrote about it.
E-len-ka
And how long do you need to knead the meat with your hands? And then the threads are already formed in the 5th minute.
Elena Tim
After the threads began to form, another five minutes and hwa.
Everything needs to be properly mixed. The quality of the finished ham depends on this - density and juiciness.
E-len-ka
Thank you. And then I do this for 20 minutes, my hands fall off afterwards.
Elena Tim
Well, in general, they advise to knead with your hands for 20 minutes ... But I myself have not tried it, so I can’t say anything here.
It seems to me that this is just a hell of a job - manually knead for 20 minutes!
E-len-ka
Well, yes, there is little, but what can I do only at the stage of choosing a mixer and HP I do not have.
Rusalca
Quote: Elena Tim
It seems to me that this is just hellish work - manually kneading for 20 minutes!
Nothing and not hellish! I sit in front of the TV and sometimes, carried away, I interfere even longer!
Elena Tim
Quote: Rusalca
Nothing and not hellish! I sit in front of the TV and sometimes, carried away, I interfere even longer!
Taking off my hat!
Zena
Quote: Elena Tim
Zhen, what happened there, please remind me or throw a link where you wrote about it
yes, somewhere here ... I probably won't find it ..
in teskome after 3 hours I did not get ham (pork + beef composition) the minced meat was raw ..
the girls offered to check if my thermometer was showing correctly ... I remember that I should have done it, but it wasn’t so far from my hand ... (half fried until cooked ... half in the freezer ... (I think I’ll put pizza .. .)
I did everything according to the rules ... I twisted half of it ... I cut the second one finely .. I mixed it with hooks to the threads .. then I put it in a flask .. and for a day in the refrigerator ... I cooked somewhere 7 mm the water did not reach red the rim ... the arrow was within the red triangle ... water ... yes, the same added .. indeed, although it does not boil, it disappears ... ... I was 100% sure that it would be cool and I would cut it to the table and kaaaak I can brag about what kind of mistress I am ... yeah, right now ...

Well, here I am the only one to see such a hand here ...

Mikhaska
Zhenyush! Well, what are you ?! I am sure that half of those who have a ham maker, at the beginning of their use, had one or another problem with it! It's just that failures tend to forget ... Yes, that's right, otherwise we would only be engaged in the fact that we would not take off the mourning for spoiled products, wasted labor and wasted time!
Elena Tim
Zhenya, I don't really remember this story in all its details ... but could you please answer two questions for me?
First: did you add nitrite?
Second: you say that the temperature was kept within the red triangle ... where exactly? There, from 75 to 85 - a spread of 10 degrees. Try to remember as accurately as possible what the temperature was, and I will try to find the reason for the failure, if you want of course. Okay?
Zena
Quote: mikhaska
It's just that failures tend to be forgotten.
Ir well, I'm learning from my mistakes ...
just how it started with my husband's DR and just stopped after Christmas ...
right now I'll breathe in .. breathe out and start again to figure out what I did wrong ...
Quote: Elena Tim
First: did you add nitrite?
Len didn't add it ... I don't have it ...
need to buy???

Quote: Elena Tim
Second: you say that the temperature was kept within the red triangle ... where exactly? There, from 75 to 85 - a spread of 10 degrees. Try to remember as accurately as possible what the temperature was, and I will try to find the reason for the failure, if you want of course. Okay?
first she reached the end of the triangle .. I turned on high power at once .. so that the water would quickly reach the desired condition .. then I turned it down and the arrow was in the middle ... I was preparing salads at this time and strictly controlled the water level and the arrow ... in the middle .. exactly but...
Elena Tim
Quote: Divna
Len didn't add it ... I don't have it ...
need to buy???
Well, personally, I'm allergic to all this garbage, so I do not use it.
Now I understand what happened to you. You didn't start right away. Most likely I ran through forums, read a lot and asked for advice, right? In the end, in your head, from all these advice from people who cook everything in different ways, you got a real mishmash, and instead of one specific recipe, a certain collective image of ham was created. Look, you didn't add nitrite, but for some reason you put the ham in the refrigerator for a day to "ripen". And it should ripen only with nitrite salt, without it there is simply nothing to do, there is nothing to ripen. In the brochure from Teskoma, the recipes contain a certain "meat mixture", do you know what that is? This is nothing more than nitrite, therefore it is advised to clean it in the cold for 24-48 hours. With this sorted out. Further - more: I have already said that I checked many times that the ham, which had not been cooled in advance, will be ready and will gain 72 degrees in exactly three hours if it is cooked at 78-80C, that is, the arrow is in the middle, like by you. But your ham is almost ice cold (in the refrigerator for a day), and it takes much longer than three hours to warm up all this 11 cm thick mass and bring it to 72C. This meat with nitrite is already ripe and it does not need so much time - he brought it in a couple of hours to a temperature of 60-65C inside the piece and it is already safe, chemistry, "in the face" of nitrite will do its job and will not let the meat go bad, and even vice versa will give a sausage flavor and pink color and will not have any raw flavor. Natural ham just needs to reach 70-72 C, otherwise it will turn out what happened.
Zhenya, druh, don't be upset! Just the next time, when you gather your courage and want to cook a ham, do not jump on the forums, "ripping off the tops", but choose some one author, whose ham you like the most and strictly observe the cooking technology, because the recipe has already been tested by the author himself, and each has his own technology, whether with or without nitrite. And everything will work out for you, you will see, you will not see the age of will!
For God's sake, just don't be offended by me, I'm not giving you a lecture, it's just that I have so many different hams behind my shoulders, sho mamadaragaya. And also "common sense and life experience", as Professor Priobrazhensky said. Gee, I decided to praise myself beloved.
Before, I still could not understand how it could happen that such a simple thing as cooking ham (well, in fact, I mixed everything, set it to boil and "with regards, Monya!"), Suddenly falls into tartarars, literally on level place. And only by your example, I understood what was happening. And there is a running around with obstacles on the forums, where "ham newbies" compete with each other - who will learn more and who will cook nasty!
And now you will succeed, atvicha!
kirch
Len, and you and the dogs are prettier than the one on the chair, dressed up
Elena Tim
Quote: kirch
than the overdressed one on the chair
On the chair?
On the couch - I remember ...
... how Manka was lying under the table - I remember ...
.... Kazan - took ... Shpaka - did not take on a chair - I don't remember
kirch
Quote: Elena Tim

On the chair?
On the couch - I remember ...
... how Manka was lying under the table - I remember ...
.... Kazan - took ... Shpaka - did not take on a chair - I don't remember
In the topic Let's get acquainted visually. Maybe I'm wrong, there you sat on a chair
Mikhaska
Ffuuu, I'm lazy! I just exhaled! And then, I read about misadventures Zhenyusha, and the brains got up. And, especially, if you still only imagine in your head, without practical, so to speak, experience.
You need to somehow put your last post on the first page of the topic as a policy statement, or what?
Everything is so competently and intelligibly explained and laid out on the shelves! No, jokes aside! This is a very important and necessary post for all ham-makers without exception!
Elena Tim
Quote: kirch
In the topic Let's get acquainted visually. Maybe I'm wrong, there you sat on a chair
Aaaaaa! Well, of course! Now I remembered, here is zhezh, very old became - here I remember, here - I don’t remember.
Lyudochka, thank you, it's so nice! Give the boy!
... until my drinking lady sees
kirch
Elena Tim
Quote: mikhaska
You need to somehow put your last post on the first page of the topic as a policy statement, or what?
Yes, I would love to, Irish, but unfortunately the editing time has passed a long time ago and the post cannot be dragged. But thanks anyway, I am very flattered that you so appreciated my words.
Mikhaska
What are you?! I am not at all to flatter you! It is very important what you wrote! Ah, so long as a person gets to this page! Many, after all, sit in the bushes and keep quiet ... Therefore, being disappointed, they can give up everything, without seeing your truly valuable thoughts and conclusions!
Maybe you should ask the Chief?
Elena Tim
Then you will have to rewrite the entire post - I turned to Zhenya and looked for the reason for her failure ... And to appeal to everyone ... it will look almost like "an appeal to the nation! Who am I for this?
In short, this is a whole business.
I will just hope that those who are sitting in the bushes and are just "studying the situation" will see this post.
Zena
Quote: Elena Tim
For God's sake, don't be offended by me, I'm not giving you a lecture, it's just that I have so many different hams behind my shoulders, sho mamadaragaya. And also "common sense and life experience", as the professor said
Lenaaaa thanks ... I understood what I was doing wrong ... thanks for wasting time on me ...
what grudges do you sho?
I am grateful to you!!!!

Quote: Elena Tim
And now you will succeed, atvicha!
Quote: mikhaska
You need to somehow put your last post on the first page of the topic as a policy statement, or something
Yes! name ...stupid beginner mistakes ...
Quote: Elena Tim
Yes, I would love to, Irish, but unfortunately the editing time has passed a long time ago and the post cannot be dragged.
Lena can ... you need to ask the moderator ... who is in charge of us here ???
the Giraffe also helped us in New Year's crafts ...
Olya and I took out links to MK to my second post .. and then rrrraz and fse amba!
and the giraffe Tanya did everything easy ..
Mikhaska
Pretty! Since you have created Temka, then you are "always responsible for those whom you have tamed", you are our dear Little Prince! Believe me, I know from myself that many will not climb further if they fail at the very beginning.
Lenochek, dear friend! Well ... We must, Fedya! It is necessary! The main theses in an impersonal post, (you're right!).
Well, make a little effort on yourself, sun!
prubul
Quote: Elena Tim
Now I understand what happened to you
I believe that this (analysis of our mistakes) is necessary PThe recipe must be printedb... I also did 5 approaches and threw them (either dry or raw): girl_red: Now I only play with guts. So Lena, add it! All will bow at your feet (otherwise it is expensive to translate meat now!)
Elena Tim
Well, if you think you need it, then you need it. I'll do it.Chicken and pork ham in Tescoma ham maker
Right now I can’t, but at night I’ll do it, I’ll try, in any case, otherwise I’ll promise you right now ...
Mikhaska
You're lovely!
Elena Tim
Girls, Chief did as we asked and posted this debriefing at the bottom of the recipe itself! Now, for sure, no one will slip by!
Chef, thank you very much again!
Mikhaska
Ltd! How wonderful it is!
Thank you very much to Chef! How many people can now avoid fatal mistakes!
Thank you very much too Lenochka! You created a wonderful and crucial post!
Elena Tim
Yes, I’m not, hospitable ...
It would be nice if there was a sense of this.
Merri
Quote: Elena Tim
It would be nice if there was a sense of this
You hurt, dear! Crackle both cheeks! Without prejudice. Now I do not want "Olivier" except with homemade ham!
Elena Tim
Quote: Merri
Now I do not want "Olivier" except with homemade ham!
Probably boring ... Here are the bourgeois!
Merri
Quote: Elena Tim
Here are the bourgeois!
Who are you talking about?
Elena Tim
And what did I say?
... well, so I am ... bourgeois, gru, they are in Africa too ... olivy and eat all sorts of homemade ham ...

Why do you need a rolling pin, Ira? Stove faq or so ... you want a new rolling pin?
Rusalca
Len, it seems to me that her intentions are not good.
Merri
Quote: Elena Tim
Why do you need a rolling pin, Ira?
The cat smells whose butter has eaten! Who was the first to hook everyone on the ham, and now you are teasing!
Elena Tim
Quote: Rusalca
it seems to me that her intentions are not good
Quote: Merri
The cat smells whose butter has eaten!
Therefore, I am sycophant!
Bast1nda
Thanks for the recipe and detailed description of the process. Yesterday I made my first ham, very tasty, beautiful color. Diversified your recipe - added olives. Now I will try to attach a photo. Does not work
Mikhaska
Ah, I am all on treason ... People with their hams gobble feast on, and my Teskoma,PAVIDLA ugliness, everything goes to me ... and goes ... and can't get there ... I'm already tired of waiting.
Rusalca
Quote: mikhaska
and my Teskoma, PAVIDLA, is a kind of ugliness, everything goes to me ... and goes ... and can't get there ... I'm already tired of waiting.
Mine went to me for 2 weeks too! I understand, I sympathize. But the joy lies ahead!
Mikhaska
Nifigaski, Anya! if she sawed to you TWO! weeks, then lope to me will fury ??? !!! Uzhoss!
Rusalca
So she came to see me from Krasnoyarsk! Where is she going to see you?

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