NatalyMur
GTI Tatiana, it is clear that the ham is juicy! Class!
Kokoschka
Quote: NatalyMur
So, I can now report back, I ordered a BIOWIN ham maker in a Polish store
Why did you decide Biovin?

Is NatalyMur cheaper from Poland than from Kaliningrad?
NatalyMur
Quote: kokoshka

Why did you decide Biovin?

Is NatalyMur cheaper from Poland than from Kaliningrad?
I fully agree with Pakat's opinion that stainless steel is better. Therefore Biovin
And from Poland a ham maker with a thermometer turns out to be 1250 rubles with delivery, and in Kaliningrad one ham maker without a thermometer and delivery is already 1500 rubles. Something like this. Maybe it is more convenient for someone to buy in Russia, but I like it more.
By the way, according to the speed of delivery, the package arrived from Poland in a week.
Kokoschka
Ham girls are delicious. I made 500 grams of pork 500 grams of chicken + garlic + spices for barbecue a little gelatin otker (just in case) + spices for barbecue + salt + sugar. powder + 100 grams of water.
It turned out to be a funky ham.
Ham maker, shredder, ham press mold (materiel)
Ham maker, shredder, ham press mold (materiel)

Ham maker, shredder, ham press mold (materiel)
NatalyMur
kokoshka, tease ?! And mine is still waiting - insists in the refrigerator, has not cooked yet - tomorrow evening I'll start ... And here such pictures are awesome ...
Kokoschka
NatalyMur, it's almost not time to start a new one!
Did you receive my second letter?
natushka
Quote: kokoshka
https://Mcooker-enn.tomathouse.com/ga...erpics/32386/DSC04692.JPG
kokoshka, and what kind of thing is stuck in the hole? Another thermometer (and why)?
Irina.
kokoshka, cool ham turned out !!!

Quote: natushka
kokoshka, and what kind of thing is stuck in the hole? Another thermometer (and why)?
I had the same design. I controlled the internal temperature so that I reached 72 degrees, then the ham is ready. That is, I immediately saw the temperature of the water inside the flask. It seemed to me very convenient.

NatalyMur
Quote: kokoshka

NatalyMur, it's almost not time to start a new one!
Did you receive my second letter?
Yeah - such goodies have a fashion to quickly disappear ...
I answered the message, did not see it right away, I apologize.
Masinen
kokoshka, but I could not fit from the thermometers into the spaghetti pot. How did you shove it?
Kokoschka
Masinen, I insert the ham sideways, and then slightly lifting the tab for the thermometer began to press on the ham and that's it. When the thermometer is inserted, the tip rests against the side of the pan. After about 2 hours, the ham was turned so that the edge of the side that was right next to the side of the pan would turn 180 degrees. The result was all right.

(on the tablet, the text is typed as he wants ........)
Kokoschka
Quote: natushka
kokoshka, and what kind of thing is stuck in the hole? Another thermometer (and why)?
In the topic of the mate, part of the ham-making is said that the ham is ready if a certain temperature was reached inside, so I controlled it.
nut
Lilia, but how did you manage to stick a thermometer in there - I didn't succeed no matter how hard I tried
Kokoschka
Irina has already written about this before, that you just need to push harder and everything will work out, a thermometer easily entered one of the three.
GTI Tatiana
Who is already a master in the production of ham, please answer.
I put it in cold water, after 4 hours of heating, the temperature rose to 72 *.
Is the ham ready? Or you need 2 hours now at 72-80 *
Or leave to cool gradually in a saucepan?
nut
Tatyana, everything is fine with you - tempo. inside the meat there should be 71-73 * for pork and beef, 75 * for chicken. If yours is so, then cool it down and eat tomorrow morning: But if your water only warms up to 72 *, then you need to measure the pace.inside a piece - I think that there will be below normal
NatalyMur
GTI Tatiana, Pakat recently wrote that when the ham reaches the required temperature inside, you need to hold it for another 20 minutes and then cool it. Something 4h is so much ... And what was the temperature of the water in the pan during cooking?
GTI Tatiana
She poured cold water, put it on a very small light, the water temperature gradually rose to 72 * C within four hours. So I think the ham has also warmed up to 72 *. Only now you cannot measure the temperature of the ham inside.
NatalyMur
Quote: GTI

Only now you cannot measure the temperature of the ham inside.
Why? The people are pushing a thermometer into the tee ...
GTI Tatiana
NatalyMur,
Quote: NatalyMur
The people are pushing a thermometer into the tee ...
It can be pushed into the holes for draining the liquid, but it will rest against the plastic disk, and the ham itself will not reach.
NatalyMur
GTI Tatiana, can I ask the kokoshka - she sort of measured ...
Quote: kokoshka

Ham maker, shredder, ham press mold (materiel)
Pakat
Quote: GTI

NatalyMur, It can be inserted into the holes for draining the liquid, but it will rest against the plastic disk, and the ham itself will not reach.
In Biovina, a pressure plate with a hole in which you can stick a thermometer, maybe Tescoma also ...
GTI Tatiana
Pakat, there is no hole for a thermometer in Tescom. And you did it in the oven. I read it in a cold place and brought it up to 180 * F for 4 hours. Or did the whole procedure take 4 hours?
win-tat
Quote: NatalyMur

And from Poland a ham maker with a thermometer turns out to be 1250 rubles with delivery.
By the way, according to the speed of delivery, the package arrived from Poland in a week.

NatalyMur, and where did you order it?
GTI Tatiana
Quote: NatalyMur
can ask the kokoshka - she sort of measured ...
Quote: kokoshka from Yesterday at 19:37
Well, the needle of the thermometer rests against the pressure plate.
NatalyMur
win-tat, I will repeat the link Pakata - ham maker from here
🔗
Pakat
Quote: GTI

Pakat, there is no hole for a thermometer in Tescom. And you did it in the oven. I read it in a cold place and brought it up to 180 * F for 4 hours. Or did the whole procedure take 4 hours?
I do it in the oven, I don't want to mess with water ...
Here, now it is cooling down with the oven. I put it in a cold oven, turned on 180 * F, the oven warms up to this temperature for 20-30 minutes, I have 2 baking stones there.
From the moment of warming up, (signal), 3-4 hours, then cooling down and into the hunger until morning ...
Biryusa
Quote: GTI
the needle of the thermometer rests against the pressure plate.
Tan, you can contrive and get the needle of the thermometer into one of the four holes of the pressure plate, something like this:
Ham maker, shredder, ham press mold (materiel)
But this method recently came to my mind, and when I first cooked ham in teskome and I was also interested in the temperature inside the meat, I just took the jar out of the water, unscrewed the lid and stuck a thermometer into the ham.
Kokoschka
GTI Tatiana, Tatiana bolder try in the hole like in my picture. if it does not work out something else.
Irina.
Quote: GTI
It can be pushed into the holes for draining the liquid, but it will rest against the plastic disk, and the ham itself will not reach.
Quote: Biryusinka
you can contrive and get the needle of the thermometer into one of the four holes of the pressure plate
So after several attempts I was only able to combine the hole of the plate and the cover. I had to open, turn the plate and close it several times. Otherwise, she could not insert a thermometer. And then she set to cook.
Quote: Biryusinka
I just took the jar out of the water, unscrewed the lid and stuck a thermometer into the ham.
And I thought that it was necessary to refrigerate without opening and hold it in the refrigerator so that the ham would be well pressed.

nut
I already understood how to get into the meat Try with a thermometer needle gently prick at an angle either strongly to the right or to the left and it will definitely find a hole in the pressure plate - I tried it first on an empty flask, and now everything is normal and full. Just don't press too hard
Irina.
Skill is needed in everything, we will train.
Kokoschka
Congratulations girls that everything worked out!
GTI Tatiana
Biryusinka, slyly.Need to practice)))))
Pakat, Thanks, understood. 20-30 minutes preheat the oven and cook for 3-4 hours.
Elena Tim
Tan, why put on a slow fire. Turn on the usual one, the water temperature will reach 75C in 10-15 minutes, from here you can time it. Reduce heat and simmer at this temperature. Three hours is enough.
NatalyMur
And I didn’t understand what I did. I decided to cook a ham in a multicooker. I put in a thermometer, packed everything in a bag. I filled it with water, turned it on for 1 hour at 50 degrees. Then she looked - the temperature did not rise inside even to 20 degrees. Then she turned on the cartoon at 80 degrees. for 2h30min. Turned off after 2 hours, because the temperature was 76 degrees inside the ham. Now it is cooling down, then until tomorrow in the refrigerator. Digested it looks like ...
Kokoschka
NatalyMur, yes, everything will be fine and very tasty!
NatalyMur
kokoshka, I would very much like, I do not want a cutlet ...
kirch
The second day we eat ham. It tastes better.
GTI Tatiana
Elena Tim, Flax, well, I have read so much that heating should be slow, so that it gradually and evenly warms up, something like fermentation. So I'm izgolyatsya) At home in Stebke I did, put it all.
And here on gas. In the white-sided one I did it for the first time (there was no thermometer) and it turned out perfectly. With a thermometer in Tescom for a long time. Well, tomorrow I'll see what happened.
By the way, the handle dropped twice as low as it was during cooking. Is that how it should be in it?
Elena Tim
Quote: GTI
Is that how it should be in it?
That's right, the ham is pressed. When it cools, it may drop a little more.
Kokoschka
NatalyMurhow is the ham?
Loya
Girls take my weekend ham:

Diet chicken roll

Ham maker, shredder, ham press mold (materiel)

And ham 50X50 chicken fillet and turkey (thigh):

Ham maker, shredder, ham press mold (materiel)

Ham maker, shredder, ham press mold (materiel)
Kokoschka
Loya, yummy !!!!!! (y) And we have already ended the time to start a new one!
NatalyMur
kokoshka, at work, I’m standing on a ham ... it is fermented until the evening, I’ll come home and report back ...
NatalyMur
Loya, wow, what a beauty, delicious .... Super!
Loya
Quote: NatalyMur
and the ham is worth it.
I have meat prepared for Doctoral... I know one thing: do not add both milk and cognac at the same time. Explosive mixture, I tell you!
NatalyMur
Loya, I don’t risk adding this yet. For now, simple ... salt, sugar, spices, ice water ...
Kokoschka
Quote: NatalyMur
Loya, I don’t dare to add this yet. By the way ... salt, sugar, spices, ice water ...
And this is my first time so simple.
We wait until evening
GTI Tatiana
Virgo, here is my creation)
Ham maker, shredder, ham press mold (materiel)

She made pork neck rolls in a teskome. It turned out delicious. This is not a ham, it is different. Delicious and juicy. I can lay out the recipe, but on what topic?
P.S. The color of the roll is uniform, pinkish and beautiful. Photo from the phone, not good without editing.

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