Ham with cognac and Provencal herbs in Tescoma ham maker

And you know that ... since you can't keep the water temperature within 77-78C, and it is always lower than necessary, then just cook it longer! At least 5 hours! At such a low temperature nothing will happen to your ham, you will just tell everyone that you are cooking it using a thug technology called "sous vide"!
Focus on the temperature inside the piece. When it comes to 72-73C, it means that it is ready. Start measuring after three hours of cooking, and then you will orient yourself. And you will succeed, do not hesitate. I recently did it in the oven, set the temperature to 80C, so the ham got the right temperature only after almost 5 hours! I don't know what the catch is, but in the oven it takes longer! So, the ham still turned out awesome, just because I didn't take it out earlier, but waited for the right temperature inside the piece.

I have a question: I receive tomorrow Tekku
I didn't understand about kneading - if I don't have such a nozzle, I have a blender and a bread maker. Can I knead in a bread maker? otherwise, the threads will not work and everything will fall apart? (in principle, we will eat it anyway, but I would like to put it on bread)

but in general I wonder who cooked in teskome and in white-sided. which is better? in white-sided and in the oven it is possible, but in teskom only in a saucepan

[NOSE]

NOSE, it is possible in a bread maker, some of the girls have already done this. Only you need to help with a spatula so that the minced meat is not distributed along the walls, but is constantly mixed, then there will be "threads".

I wonder who cooked in teskome and white-sided. which is better? in white-sided and in the oven it is possible, but in teskom only in a saucepan

Well ... considering that the cooking temperature of ham usually does not exceed 80C, it is possible to cook in the oven both in Belobok and Tescom. But it takes longer to cook in the oven than in water.

No, Lenk, what kind of people am I giving them a ham .. delicious .. p osovenkuyu ... and they grill "why are you shoplifting us, come on the one that you yourself slapped," you grind, spittingly tore off the skin from it and shove it into the ham maker so that no one would scold ... , devour, devour! And chomp ..

Oh, Mouse, I was fiddling with manty here and did not see your message right away.

Here zhezh, eh! You bastard!
Listen, but seriously, why didn't you like chtol?
Put on a stake, yo-mine, and no more paritsa!
Although if they "chomp" ... maybe we will spare ...

Are you chooooo? Looking how I liked it! It turned out like a natural expensive sausage, they do not believe that we did it ourselves with the ham
Lenk ... and she paaaahnet kaaak !! I’ll go, I’ll find one little piece

Well, glory to those! And then I'm already going to St. Petersburg with Topol under his arm!
I wanted to look in your eyes ... or rather, they shob ... went into the muzzle ...

Well, turn gray in your eyes!


Gyyyy! Scary?

come, current without enta thing

I can’t do it without an enta, I don’t have to stand in traffic jams on it!
Immediately everyone is so polite: "Yes, please, madam! Yes, please, merci ...!" and so on...

I, I, I interfered in HP on the "pelmeni" mode.
Lenka, forgive the asshole, sho got in without asking ...
In HP, everything is perfectly mixed.

Well done! Forgive me, what? I did it right. People must somehow know how HP works!

People must somehow know how HP works!

Right! I also thought for a long time which pribluda to buy to knead this stuffing. I looked at the harvesters differently and the soul does not lie to them. Small flimsy, but for the powerful it is a pity at first the place, then the money.And I would have suffered for a long time where to join, until I read from our girls that you can knead in a bread maker. Well, why should I buy a sausage combine now? I really tried a mixer with hooks - also normal, but better in HP.

Well, why should I buy a sausage combine now?

Well, damn it, Gal! I am also against unnecessary devices. I just thought, those who once invented a bakery could ever imagine that the Russians would start baking meat in it, making jams and kneading minced meat more often than baking bread?

So you knew, you knew, vile Lenka, that you can knead in HP ?? And me in a word, not a hint? So that's what you are! I suppose I was happy when I used my delicate minced meat with ice for hours at the dacha to beat it off ...

Man, you have such a small bread maker at your dacha that it's ridiculous to even try to shove so much meat there. But frankly, I thought you knew about HP ... so it never crossed my mind to talk about it.
Damn, it can't be, Schaub I never mentioned this at all!

Nikada! And she's not small! A kilo of jam is easy!

.

I really also tried hooks with a mixer - also normal

And I have a non-normal mass of meat, all climbed up the hooks and hid in the hole from which they stick out and hammered! I had to clean it with cotton swabs, uh-uh

She ... I did not run away and did not get hammered anywhere. I just felt sorry for my mixer - it was written to sweep the minced meat for at least 10 minutes, and the mixer should have a short period of continuous operation, I don't remember exactly how many according to the instructions. So I thought, what kind of ham will it turn out? - God knows, and the mixer can die. Here! And then very handy I read that it is possible to knead in HP.

Tomorrow I will also be kneading in HP. And then while I was wandering to Finka today, they ate my whole ham, they sit like chicks in a nest, clapping their hungry little eyes

[Stafa]

For the idea to knead ham in HP Sveta - Stafa need to be awarded a medal! Saved so many hands and money!

.
Another thanks for the recipe!
It turned out like a "tongue" sausage, made 1/2 of the norm, and instead of Provencal herbs + olives.
The only thing that came out is not as soft as pork and chicken.
But all the same, it's delicious, it's almost gone.
I also wanted to ask, can anyone do it, but is it possible to cook from 650-700gr of meat, then do it without an insert or how? ...
And then from 500g. not enough, and we don't have time to eat from 1 kg.

Ksyusha, health!

Is it possible to cook from 650-700gr of meat, then do it without an insert or how? ...

Xun, make a full portion and don't worry. Just cut a piece from it right away, into a bag and into the freezer. At any time when you need it, for example, for breakfast, in the evening, transfer it from the freezer to the refrigerator. The ham will defrost properly overnight and will be as fresh in the morning. Well, or at any time you can start up the eggs. This is what I do, and I always know that I have a piece in stock, and there is no need to steam with a new portion.

Just cut a piece from it right away, into a bag and into the freezer. At any time when you need it, for example, for breakfast, in the evening, transfer it from the freezer to the refrigerator. The ham will defrost properly overnight and will be as fresh in the morning. Well, or at any time you can start up the eggs. This is what I do, and I always know that I have a piece in stock, and there is no need to steam with a new portion.

Flax, that is, after freezing, is it good to use ham in scrambled eggs or is it also suitable for a sandwich? Strongly different from fresh?

Svetul, if defrosting "correctly", then how fresh! You won't even notice the difference. But if you urgently need it for scrambled eggs, then you can defrost it at room temperature and even in a micron - still fry it.

Yeah thanks. Have you read another letter?

Thank you!

Have you read another letter?

I already answered, Svetul, just while I was writing, you already ran away.

Thank you!

To your health!

[Linen]

Well...I wrote about kneading in a bread maker, arguing, while only Lenka Timkina had a ham maker Linen, do you remember, huh? confirm
Svetul Stafa

Aha, I will confirm, I will confirm! There was a case!

Well ... I wrote about kneading in a bread maker, arguing, until only Lenka Timkina had a ham maker

Oh, so I awarded the wrong medal? (I just read it from Stafa)
Get a medal - earned honestly! Now I knead almost everything in HP and cutlets too.

[lega]

lega, Galina, thanks for the medal
And Stafa and I agree, yeah

knead minced meat for 15-20 minutes with mixer hooks , boshevsky with ventilator, does not heat up

Girls, help mi urgently pliiiz!
I cook for the first time in Tescom.
Should the thermometer be in the lower position?

Just if you measure the temperature in the upper layers of water-65 somewhere it turns out
And in the lower 90-95
Cooker 4 speeds, induction

The thermometer should be at the bottom. Push it all the way in so that the lid fits into the socket of the pink "holder".

My pan is wide and not very high (from a multicooker, however, the bowl will be 1-2 cm higher)
I was worried that the top layer would not boil, I read reviews that someone opened and saw raw minced meat.
So I started to panic and measure in different layers
As a result, I left the thermometer in the middle.
I'm expecting a surprise tomorrow morning

Now it looks like you will have to buy another pan for this case

Now it looks like you will have to buy another pan for this case

The water in the pan must be almost under the pink rim of the ham. Otherwise, there is a risk that the ham will not cook at the top. Now I generally pour straight under the bezel, leaving a couple of millimeters. Water does not boil, which means it will not get under the lid. But on the other hand, I am always confident in the readiness of my ham.

[Elena Tim]

Elena Tim, about salt, I want to ask why there is such a difference, in your recipes 18g, and Mistletoe 8.
Today I compared it according to several recipes. I decided to put 12. It seemed like minced meat was to the taste of the norms.
I poured the brine now - it is salty, but it should be fine when cold.

[hawk]

hawk, you do not need to compare our recipes with Shallow. She doesn't like salt.
There was already a case - the people were perplexed why such a difference.
But even Omelka liked my ham when she was visiting me.
You can, in principle, reduce the amount of salt, say, to 15-16 g. But it hardly costs even less, because undersalted ham does not have such a bright taste.

Aha, I put 12 grams, and I am oversized! And my daughter is adding salt from above and do not listen to Lenka, there is no "bright taste", but even my cat will sell his soul for ham!

You can't trust cats at all, they always lie! And the Mouse shields him and feeds him with a ham, he didn’t inadvertently eat it himself!

I put 12 grams, and I'm overdone!

What are you, Melkina's relative? Salted to her!

What are you, Melkina's relative?

No, well, you look .... and you accidentally came in !!!

Gyyyy! And most importantly, I only thought about you! Like, it's good that Melka is unlikely to come here!
And you just like jo ... jo ... smelled like a tight spot!
Here zhezh, eh! Well, you have a chuya, however!

Neary, do you want some ice cream?

Esessno !! I sensed it !!! It (the place) is just like the beginning to demand: either to Lenka for the ham, go to Lenka for the ham !!!!

do you want ice cream?

No, I'm on a diet!

I didn't have enough salt. Thank you girls, you are good
All night I dreamed of ham, I wanted to get up a couple of times at night and go to the refrigerator
The height of the ham turned out to be different, because the temperature was still too different in the upper layers and below. Above, it seems damp to me, jelly is pink, and below it is transparent yellowish.
In short, the pan is too wide, the upper layers of water are cooling down. Next time I will cook in a multicooker bowl, it is a little higher. Well, I was thinking a lot about buying the headquarters of the second model (I really hoped for discounts on Black Friday, figs)

And one more conclusion, I still need to buy nitrite salt, I do not have enough color and sourness in the ham.
And you have to experiment with spices

In short, the guys approved my new kitchen pribluda

[hawk]

hawk,

Well, where are you, snake, you write nasty things about me?

At Mistletoe! Beeeee!

Boissi and rightly so ....