tuskarora
I don't know, maybe not enough, but I make chicken fillet for 60 grams for 4 hours.
Omela
I have never cooked below 65.
Natalika
Mistletochka, you can explain for those who are in the tank.
I don't understand how to withstand the temperature of 70-80 degrees.
If I understood correctly, you put the ham in a pot of water and on the stove. When the water boils, isn't it 100 degrees?
Olga VB
The water boils at 100 * C, you can't argue with that.
You just don't need to bring the water to a boil. It is enough to heat it up to 75-80 * С
Natalika
Quote: Olga VB
The water boils at 100 * C, you can't argue with that. You just don't need to bring the water to a boil. It is enough to heat it up to 75-80 * С
And then what to do after 3 hours? Turn chtoli on and off? As it is not hotsa. Maybe in the oven at 80C?
Or do you have tricky adjustable plates? Maybe I don't know something. Help !!!!
Omela
Quote: Natalika

And then what to do after 3 hours? Turn chtoli on and off? As it is not hotsa. Maybe in the oven at 80C?
Or do you have tricky adjustable plates? Maybe I don't know something. Help !!!!
Natasha, is there really one switch position in your stove ??? I have 4 in my desktop, put it between, 2 and 3.
Crochet
Quote: Natalika
And then what to do after 3 hours?

Quietly do other things ...

Yesterday I made my first ham in Teskomovskaya ham, I thought I’m going to keep the temperature at the desired level (I have gas) ... what is it, all 3 hours, the temperature was kept at 85 degrees, as drawn ...
irysikf
Mistletochka, how did you marinate the meat?
Anna1957
Quote: Krosh

Quietly do other things ...

Yesterday I made my first ham in Teskomovskaya ham, I thought I’m going to keep the temperature at the desired level (I have gas) ... what is it, all 3 hours, the temperature was kept at 85 degrees, as drawn ...

Krosh, how do you like 18g of salt? I just compared Omelin and Lenin recipes - the difference in salt and water is 2 and 2.5 times, respectively. I am at a loss what to prefer.
Natalika
Quote: Krosh
Quietly do other things ... Yesterday I cooked my first ham in Teskomovskaya ham, I thought I’m going to keep the temperature at the right level (I have gas) ... what is it, all 3 hours, the temperature was kept at 85 degrees, as drawn .. ...

I also have a gas stove. The principle came to me. We bring to the desired temperature and then make a quiet fire.
Thanks for the clarifications. I don’t know why, I suddenly didn’t understand. : oops: I just haven't cooked this way yet.
Girls, thank you very much.
Crochet
Quote: Anna1957
Krosh, how do you like 18g of salt?

Anya, mine is just right, all three eaters approved the salting !!!
Omela
Quote: Anna1957

Krosh, how do you like 18g of salt? I just compared Omelin and Lenin recipes - the difference in salt and water is 2 and 2.5 times, respectively. I am at a loss what to prefer.
Anya, salt is an individual matter. We don't like salty foods.
Omela
Quote: irysikf

Mistletochka, how did you marinate the meat?
What kind of meat do you mean ?? I had pork marinated for shish kebab in oil, onion, pepper.
Anna1957
Quote: Omela

Anya, salt is an individual matter. We don't like salty foods.

They already told me that you have an unsalted version.
irysikf
Quote: Omela
marinated for barbecue in oil, onion, pepper.
Ksyusha, thanks, this is exactly what I wanted to know.Although there is no ham, I’m mentally preparing to cook the ham
Omela
Loya
Expensive Omela, I study the topic of making ham and, in particular, your remarks about the whole process. In the course of the study, I have already acquired a Redmond ham maker. Marinated the meat (for authenticity to your recipes) and threshed a part (most) in a food processor. Here I had a question: I planned to use a bread maker to thoroughly knead the meat.But in the process of grinding with a combine, due to the fact that it is low-power (or something), these very filaments-fibers appeared on the meat on which you insist to achieve the most beautiful sausages that you demonstrate. Hence the question "from the audience": is it possible, in my case, to miss a part of kneading the meat in the HP without sacrificing quality?
Loya

Expensive Omela, I study the topic of making ham and, in particular, your remarks about the whole process. In the course of the study, I have already acquired a Redmond ham maker. Marinated the meat (for authenticity to your recipes) and threshed some (most) in the food processor. Here I had a question: I was planning to use a bread maker to thoroughly knead the meat. But in the process of grinding with a combine, in view of the fact that it is low-power (or something), it took a long time to do this and on the meat these very filaments-fibers appeared on which you insist to achieve the most beautiful sausages that you demonstrate. Hence the question "from the audience": is it possible, in my case, to miss a part of kneading the meat in the HP without sacrificing quality?
Omela
Loya, you cannot omit, because now it is necessary that the chopped pieces and chopped minced meat grab and the finished ham does not disintegrate.)
Loya
OK, let's go to knead
Omela
Good luck!
* Karina *
Ksyusha, I just fell in love with milk ham, now I will try to buy a ham. Now this is Wishlist number 1
Omela
Karina, a necessary thing !!!
* Karina *
Quote: Omela
Karina, a necessary thing !!!

Ksenia drop the link where did you buy it?
Omela
Where is everyone .. in the artillery vessel 🔗
* Karina *
Quote: Omela
Where is everyone .. in the artillery vessel 🔗

and there is no longer it is a pity, but I did not find
Omela
So esessno, for 2 hours ours grinded. You can leave your phone there, and you will be informed about the availability. In kitchen trifles, we suffer for it.)
Scarecrow
Dairy ham in Tescoma ham

Unfortunately I didn't like it at all. All the same, the cutlet taste, although clearly less pronounced. than with conventional cooking, as previously done. I came here because the recipe was practically a carbon copy with Ksyushin. Cooked in Shtebe at 75g. 3.5 hours.
Olga VB
Scarecrow, but it looks very cute ...
Scarecrow
Quote: Olga VB

Scarecrow, but it looks very cute ...

Yes, it looks fine, tastes too, but not that ... For me, of course. For my taste.
Omela
It turned out beautiful! You can try different spices, add garlic (if you eat), use fatter meat.
Vitalinka
Ksenia, thanks for the ham recipe!
And the truth is dietary, I liked it. Here is the report

🔗
Marusya
Vitalinka, very appetizing ham! And what color I can only guess about taste
NatalyMur
Vitalinka, the view is just awesome! Congratulations on a very successful ham! I hope her taste matches the look ...
Vitalinka
Marusenka, Thank you!
Where is your ham? You kind of got Teskuy.

NatalyMur , Thank you! I liked the taste! Well, of those that did, this one is so gentle dietary. There are practically no seasonings in it (I added a little garlic) and the turkey fillet is also tender. The ham turned out to be quite light.
NatalyMur
Vitalinka, just about-it is light! It's just super - I made my first one with a huge amount of spices - since then I try to put less ...
Vitalinka
Natasha, it seems to me that it turned out light because of the turkey. I passed all the fillets through a blender.
Marusya
Quote: Vitalinka

Where is your ham? You kind of got Teskuy.
Yes, Vitul, I got it, thanks Lena Tim
And I'm chewing my ham, yummy
Vitalinka
Quote: Maroussia
And I'm chewing my ham, yummy
How good it is that you delicious !!!!!
mur_myau
Made in Biovinovskaya ham, slow cooker at 80C high mode for two hours. Everything is delicious, but for some reason a thick layer of fat and lanspig-type jelly gathered on top (after cooling, removed, hung it turned out to be as much as 158 grams). All of this was on top of the pressure lid.
With what it can be connected? The starting material was visually not very greasy. I took pork in the market from a trusted seller, the turkey itself is lean. I was hoping for a diet option, but I saw this.This can sometimes be seen in cans of stew, when all the fat floats up.
The ham itself turned out even, I would say, dryish, plump, easily cut into thin slices. The color is pinkish-gray, but not boiled meat, but still a pleasant ham color.
PS Is everything right about the temperature regime? I boiled water at 80C in a teapot, poured it straight into a slow cooker so as not to wait for heating, put a mold with ham inside, inside the loaf, according to a thermometer, the temperature reached 80C in about 40 minutes, from that moment I noticed 2 hours of cooking.
NatalyMur
mur_myau, I understood correctly - the temperature inside the ham after 40 minutes became 80 degrees? If so, you digested it, because of this it is rather dry. The temperature of 70-72 degrees should be at the end of slow cooking. This is the cooking temperature ...
Do not add hot water to the ham. It is placed in cold water and boiled for 3 hours at a temperature of 75 degrees until the temperature inside the ham is 70-72 degrees.
Omela
Quote: NatalyMur
you digested it,
Quote: NatalyMur
Do not pour hot water over the ham.
Quote: NatalyMur
The temperature of 70-72 degrees should be at the end of slow cooking. This is the ready temperature ..
That's right!
Omela
Vitalinka, I'm lying !!! It turned out incomparable !!!! The structure is very correct !!!
Vitalinka
Quote: Omela
The structure is very correct !!!
Thank you!
Biryusa
Quote: Vitalinka
Ksenia, thanks for the ham recipe!
And the truth is dietary, I liked it. Here is the report

Dairy ham in Tescoma ham

Vitalinka, I actually temporarily decided to take a break from ham-making, but after your report I was on fire to cook up the same miracle.
Was there any broth? Didn't you drain? And it also seemed to me that the sides of the ham were a little "tanned". Didn't you bake it? (Maybe, of course, this is just such a color rendition in the photo)
Vitalinka
Biryusinka, Thank you !

The broth was, I drained about 100 ml. And the sides are not tanned, these are pieces of pork that look like that on a barrel. I passed the turkey through a blender, and cut almost all of the pork into pieces.
Try it, the ham is very tender. Good luck to you ! And we will be waiting for your report.
Joy
Vitalinkawhat a beautiful ham you got, super
I kept thinking about the next one to do, now I know you seduced me.But I have chicken breasts ... Ksyusha, do you think it will be very different in taste, or nothing?
Vitalinka
Joy, Thank you !

Girls, well, you really embarrassed me! The ham was really cool, but it's all because the teachers were good!

Marina, get ready! You will not regret.
Omela
Quote: Joy
only I have chicken breasts.
Marin. I do not know. I don’t take chicken .. as a last resort small chicken. If the pork is fat. it should work fine.
Olga VB
Vitalinka, why be embarrassed? All the praises deserved: the ham is very beautiful

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