Olga VB
How to bungle - read the specific recipe.
Then you pack - the forum also has technologies, I can bring my own.
Then close the lids a little and tighten the springs. For example, under the cover
I substitute a plastic gasket from a polyethylene lid so that the hooks do not break through the package.
Then put the charged white-sided on its side in the multicooker bowl, fill it with water so as to cover the structure. The water can be slightly salted to the "favorite" taste if you are not sure about the tightness of the package.
Turn on the multi-cook for 75-80 * C, the timer for 3 hours and wait for the signal.
Further - cooling - here it is also described a lot.
Mar_k
Quote: Omela

Anya, no, she would have rushed once to give it a drink, but she would not have repeated.

Olya, yes I am against white-sided, I know that many people use it and are satisfied. I'm talking about myself.)))

did it several times !!! I haven't gotten Belobok for a long time, but I wanted her so much! Everything about it is not bad, but the fact that the juice flows out, no matter how hard you try to put on the spring!
Natalishka
Marina, try such bags and do not tighten the springs too much. Nothing comes out.Homemade ham in Tescoma ham (basic recipe)
Mar_k
Natalishka, Thank you!!!! I'll try !!!
Loya
Olga VB, Thank you! Got enough information, it remains to wait for the ham maker!
Olga VB
Quote: Mar_k
Everything about it is not bad, but the fact that the juice flows out, no matter how hard you try to put on the spring!
So that for sure:
As I do.
I wrap the foil around a liter can in 2 layers without fanaticism, not too tightly, I cover the bottom well so that nothing leaks. I insert this structure into the white-sided side with an installed bottom, then carefully take out the can, and the foil "sleeve" remains in the white-sided side.
I make 2 layers so that the hooks do not break through the shell (package)
I use narrow bags - I once saw and grabbed them somewhere - they almost coincide in diameter with the white-sided one. Some girls choose a baking sleeve of the desired diameter.
I put the raw materials into the bag loosely and incompletely, carefully lower it into a foil sleeve in the white-sided side, there I straighten it, straighten it with a spoon, supplement it, tie the bag, "seal" the foil, carefully pull the springs so as not to break the packaging (I fit under the hooks on the plastic lid polyethylene cover gasket.
You can also do this: insert the jar into the bag, make a neat, even fold in one place, wrap it with foil (or not wrap it at all), insert it into the white-sided side, fill it carefully so as not to make new folds.
It is also very convenient if you can pick up a tin or plastic can of the required diameter so that it is open on both sides, then first use it as a blank, and then stuff the minced meat into it, and then carefully remove it.
In this capacity, I use a flexible plastic board: I wrap a jar with it, fix it with rubber bands not too tight, then a bag, then foil. I insert it into the white-sided one. I take out the jar, then take out the board, remove the rubber bands from it, fold it again and carefully lower it into the white-sided already without the rubber bands, let it unfold there to its full size, fill it tightly with minced meat, then pull it out, holding the minced meat so that it squeezes out into the white-sided one.
Of course, it is more convenient to do this together: one holds the white-sided side and presses the minced meat with his fist, and the other carefully takes out the board with both hands.
There won't be any extra folds here. But it is quite possible to adapt herself.
By the way, some do not use anything at all - neither foil, nor bags. In this case, of course, it is advisable to use not too much water, so as not to digest the meat too much. For example, you can cook not lying down, but standing up - in the oven, put in a low saucepan, frying pan, another dish with a little water.
The main thing is that there was an opportunity to support T * C 75-80 * C
Of course, this is in some way dancing with a tambourine, but for me this is not a reason to purchase another device on the same topic.
Natalishka
Ol, even if everything is so difficult for you. And I insert the metal bottom from Beloboka to the level, depending on the amount of meat. Then there is a package (see which one above). In the bag, I crush the meat on top of the meat with a spoon. Then I twist the bag. Put the second plate on top of the package and insert the springs into the holes of this plate. And I tighten the springs not tightly where it is closer and where it is more convenient. If you cook in a mult, then pour water into half of the bowl. Girls try this. Nothing disintegrates and cuts perfectly. And the juice flows out, because you apply force and press hard, and tightly pull the springs. So the package breaks and the juice flows out, and therefore it turns out dry.
Tanyulya
My bags do not tear, the ham turns out to be good (dry only from kurger, but my husband loves this dry one), I think if you observe the temperature regime, it will turn out to be generally excellent. I like Beloboka. But I just want Teskomovskaya
Natalishka
Tatyana,: friends: Today I did 75gr for the first time - 3 hours in Shteba. Result
Olga VB
Quote: Natalishka
Ol, even if everything is so difficult for you.
I just copied my answer when they asked me how to make sure that there were no folds on the bar.
Well, at the same time, so that nothing breaks.
It takes a long time to write, and to do it - 3 seconds.
Mar_k
Olga VB, Tanyulya, Natalishka, thank you for information!!! I will try, considering your advice !!!
Deva
Omelchik, please measure me the amount of salt and sugar with a measuring spoon from a bread machine. My scales do not catch such small numbers. And yet, tell me, your ham is not salty at all, fresh? Painfully big difference in your recipe and Elena Tim's recipe.
While I'm waiting for Teskiy, I'm going to make ham with the help of improvised means (a liter iron can of olive oil, a milk can instead of a saucepan and a can of condensed milk with a "pancake" from a dumbbell instead of a press). This is what you brought me with your beauty and deliciousness
Omela
Elena, I will measure it in the evening, if I find a spoon. For me, the taste is not bland, normal. Originally made with 12 g of salt and it was salty to me. Empirically, I came to this figure. You will also have to focus on your taste.
Elena Tim
Quote: Deva
there’s a big difference in your recipe and Elena Tim’s recipe.
Why do our recipes compare all the time ?!
The mistletoe doesn’t know how to cook, so it doesn’t salt! Well, pralna, what's the point of translating salt ?!
Ksenia, beeeeee!

She will run after the rolling pin ...
Deva
Don't be angry, girls. I put 12 grams, not ours, not yours. I also try to put less salt, but I don't like fresh food either.
Omela
Quote: Elena Tim
She will run after the rolling pin.
Cho to waste time on trifles .. 🔗 🔗 🔗 🔗 🔗
Elena Tim
Oh nifigase!

And what am I, I am nothing! It's just ... we talked about salt ... well ... word for word and talked ...
Omela
Yes Yes...
Elena Tim
And Topol FGLAS?

Homemade ham in Tescoma ham (basic recipe)
Elena Tim
Choyta some kind of suspicious silence! Little boy, what did you run for a vigorous bomb? Don't, nuclear powers shouldn't fight! Dangerous! Take a rolling pin better and come out on an honest mahach!
Or will we be sausages?
Olga VB
Is this a new ham maker like that, POPLAR?
Looks like my white-sided
Elena Tim
Aha, Ol, count up what a sausage!
You can’t gobble up such, choke nafik! Moreover, from just one species!

Mistletoe and I are nuclear sausage monsters!
Omela
No, well, somehow decide on the same ..

Quote: Elena Tim
Mistletoe and I are nuclear sausage monsters!

Quote: Elena Tim
The mistletoe doesn’t know how to cook

And then I do not know straight .. either ready for peace, or for war!
Elena Tim
What do you want ?! Politics - that's the deal! Not a damn thing!
Lan, give me the boy! I’m older, and therefore smarter!
Omela
Quote: Elena Tim
I’m older, and therefore smarter!
Figu, anyway I will not put 18 g of salt !!!!! And I always kiss a lot!
Anna1957
Quote: Omela

No, well, somehow decide on the same ..

And then I do not know straight .. either ready for peace, or for war!

Si vis pacem, para bellum (Russian "if you want peace, prepare for war")
Elena Tim
Did you hear it, Ksenia? Get the rolling pin back! And then ...
Memento mori (Russian "instantly ... at sea")

Anh, how do you like my Latin? Will it go?
Anna1957
Quote: Elena Tim
Anh, how do you like my Latin? Will it go?

Without "B"
Deva
And here is my ham made on the "knee" with the help of improvised means.

🔗 ; 🔗

This is a cut

🔗

And this is a sandwich with your Mistletoe bread (Bread with seeds and carrots or pumpkin)

🔗
I put 12 grams of salt, but less is possible. There was no cognac, she poured vodka. Pork shoulder and chicken breast. Everything seems to be according to the recipe. And you need to ram better, my bar turned out with voids.
It seems to me that I did not quite taste the ham. Tomorrow my men will try and say the ham or not and what they lack there.


Omela
Elena, bravo !!!! Teskoma nervously smokes on the sidelines.

Quote: Deva
I put 12 grams of salt, but less is possible.
Vooot, I also dropped from 12 to 8.
Mona1
For some reason, my ham tastes better on the second day than on the first. Does everyone have it?
Although, I'm dull, I wanted to say: For all those with whom she lives until the second day, is it tastier than the first?
Omela
Mar_k
Deva, Beautiful ham !!! That's how I wanted to make a ham out of hand tools !!!
Anna1957
Quote: Deva
And here is my ham made on the "knee" with the help of improvised means.

I recognize my brother Kolya. Excellent result both in color and consistency.
Antonina 104
Recently, everyone began to make ham together, some on their knees, some in Tescom. I could not stand aside and look at this "disgrace"!
I liked this recipe, took out my Beloboku. I did everything step by step, except I added a small piece of bacon into cubes and cut the meat into cubes too.
Homemade ham in Tescoma ham (basic recipe)
Homemade ham in Tescoma ham (basic recipe)
Delicious! Cooked in a slow cooker on a low setting. The package is intact, everything remained inside. I will continue to experiment with recipes, the main thing is that I understood how you can make a juicy and tasty ham
Mistletoe, thanks for the recipe!
Mark's mom
Antonina, what a beauty! And yummy.
Omela
Antonina, beautyaa !!! (y) And yummyaaa !!!
E.V.A.75
How long is the slow cooker and the lid closed?
Antonina 104
Quote: E.V.A.75

How long is the slow cooker and the lid closed?
I cooked for about 6-7 hours in a regular slow-cooker (Seabreeze), not in a pressure cooker, with the lid closed. I did not check the temperature inside the ham, I needed to include the thermometer in the list of wishes, so I was very worried that it would be damp inside. As it turned out, in vain
E.V.A.75
Thank you
Deva
My men said that there should be ham, just play with seasonings. So today I will again do "on the knee". It would be more likely to buy Tekku in order to simplify your life.
Natalika
Good day. Mistletoe, thank you for such a detailed recipe. : rose: Thanks to him, I decided on the ham. I bought a ham maker Beloboku many months ago, did it once, got something dry and abandoned it.
Made your recipe ham yesterday.
Homemade ham in Tescoma ham (basic recipe)
Delicious, very juicy. Since I didn’t have Teskom, I had to add some salt and the water, even though not hermetically sealed, turned out to be undersalted. But I have a question. It still tastes like meat, not sausage. Is it the same for you? I understand that the purchased sausages contain a lot of chemicals and almost no meat, but the taste does not at all resemble ham.
Omela
Natasha, what is the taste of ham in your concept ??? Of course there will be a different taste. You can experiment with seasonings, different meats, and additives to find your taste. And girls insert bags into the white-sided side so that the juice does not leak.
Natalika
Thank you Omelochka, I did it in the package, it’s just probably dripping in the process. But after cooking, there was still 30 grams of juice in the bag. I think it was a leak, just in the middle of the process the water became a little cloudy. By the way, thank you for the clarification. What I was afraid of is really in vain. The temperature in the saucepan was kept at 75-76 degrees easily, I didn't have to turn it on and off.
And about the taste, well, I imagined a purchased ham. I'm even drier and harder.Maybe the reason is that I didn't pickle the meat?
Otherwise, everything is according to the recipe. Maybe she beat back a little. I beat it off with a manual Boshik, a dough hook attachment for about 12 minutes.
Mom liked it. It tastes more like boiled pork.
Omela
Natasha, try using fatter meat to keep it dry. I liked your cutter very much!
Natalika
Thank you. I will definitely try. I already thought about it myself. Take 2 will take place, the family really liked the ham. And most importantly - I know that there are no EEE.
Omela
Loya
Quote: Mona1

And I have here ham on the second day for some reason tastier than on the first. Does everyone have it?
Although, I'm dull, I wanted to say: For all those with whom she lives until the second day, is it tastier than the first?
I confirm. Despite the "ripening" of the ham in the refrigerator in the witchinnitsa for 12 hours, the ham only becomes tastier with every piece of uneaten meat every day
Irina.A
Hello, I liked your recipe very much, I also tried to make ham, but ... I overexposed it in mv polaris at 80 degrees, and the bag broke and I got delicious pressed meat, I made it in white-sided for the first time, my husband helped to cope with the springs. Next time I'll take into account all my mistakes. (the meat is cut well, does not disintegrate and mine really liked it, half is gone) thanks!
Omela
Irina. A, in my Belobok, too, the bag was torn. ((Glad. I liked it.

Quote: Irina. A
overexposed in mv polaris at 80 degrees,
80C seemed a bit too much to me. Optimally - 75C.

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