Sonadora
Thank you, Lenus, boom knead to the gluten window.
Elena Tim
lilya 54
I became the happy owner of a ham maker and questions immediately arose. Lenochka, tell me, please, but if there is no mixer-kneader, can I use HP?
Crochet
Quote: lilya 54
and, if there is no mixer-kneader, is it possible to use HP?

Although I have never been Lenochka, I can tell you, as much as possible !!!

When I was still using my HP, I mixed the minced meat for cutlets in them !!!

And my ham is still ripening, I'll open it in the evening ...

I baked it in the oven, oh, what a hell of a lot to me!

Even cooler than gas!

I set the temperature in the oven and prYuvet, 3 hours reduced ...

When I cooked on gas, I added some water a couple of times ...

Thank you all Lorica nashensky gold, I decided to put a ham maker in the oven as soon as I saw Larochka's recipe for brawn !!!

Forward daddy Lorica I would never climb ...

But on the beaten track, I'm always welcome ...no, well, I'm not a bastard, eh?
lilya 54
Krosh, Thank you so much !!! So I want to try * a toy * !! Thanks again!
lilya 54
Krosh, what kind of oven do you have?
Crochet
Lilechka, electric, burning.

And to me, if it doesn't make it difficult, to "you" please ...
lilya 54
Krosh, mutually! With pleasure!
Elena Tim
Kroshik, druh, thanks for answering! And then I always stagger somewhere when I need it!
Quote: Krosh
no, well, I'm not a bastard, eh?
No, never! You are halos, I love you!
lilya 54
Lenochka, you weren't * staggering somewhere *, but doing the next * magic *! As far as I understand, they will always come to the rescue here and will not leave unanswered! Thank you girls!
Sonadora
Well Lenusya ... well zaraperzila!
Report number of times.
Ham with mushrooms and cheese in Tescoma ham maker
I cooked from pig's neck and beef (undefined part), with maasdam, but without mushrooms. What can I say ..? Sooo delicious!
Lenus, thank you, dear, for the cool recipe! I will definitely do more!
NatalyMur
SonadoraI really want to do something like that, but can you use a cheese like Russian?
Your ham is just yummy
Elena Tim
Quote: Sonadora
Lenus, thank you, dear, for the cool recipe!
Why is there ...!
Mang, a cool ham. I love her very much! Thanks for the report and kind words!
And now inject, did the lope interfere in time?
Sonadora
NatalyMur, oh, I feel like Lenusya will give me a beat now, but I think it is possible.

Flax, kneaded for about twenty minutes, in a bread maker. Mine, however, almost ordered a car for me in a fun-filled establishment when they saw it. They decided that their mother was already quite a bit. Syrrra took more, 130 grams (there is never too much of it!), Because of this he partially emigrated to the edges. Cooked at 78-79 gr. three hours. After ripening the ham in the refrigerator, the red pimp almost sucked into the lid. Oh, and I suffered, pulling out the sausage. The gap between the open lid and the koba is no more than matLimeter, the thermometer did not want to climb there.
Elena Tim
Quote: Sonadora
oh, I feel Lenusya will give me a beat now
I won't give you anything, by any ears! What are you, what am I?
I just now realized that the bread maker is not quite suitable for kneading, but of course, not critical. Damn, I look at your ham and saliva. I know how delicious it is. Tomorrow I'll do it too, you teased me!
And by the way, in order for the ham to be easily removed from the flask, the ham must be dipped in hot water for a few seconds to the level of meat. They say it flies out quickly. Only, the main thing is not to overexpose!
Vladzia
Quote: Sonadora
the thermometer did not want to climb there.
Girls, be careful with the "thermometer", that is, with this thermometer.Do not climb them anywhere. A friend of mine used to hit them with ham and broke the thermometer. During the period of excitement, with such difficulty I managed to order this ham for myself and her, and she ... and she ... immediately broke the thermometer
Elena Tim
Quote: Vladzia
immediately broke the thermometer
Oh, don't tell me, Ir. This is not the first time I've heard this!
Honestly, I don't understand what they are doing with the thermometers ... either they pierce a ham maker, or they break the thermometer!
There you just need to - move the meat a little from the wall and that's it! Instead of climbing deep inside.
Vladzia
Exactly. And I'm all about the same. The hungry ones are full of bins of all sorts of devices, and you can only pick out a ham with a thermometer .... Well, nothing else will work.
Crochet
Quote: Elena Tim
This time I made the most delicious ham I have ever made!

PPKS !!!

Mine, too, recognized this ham as the most delicious of all the few that I made !!!

Ham with mushrooms and cheese in Tescoma ham maker

Lenuska, my little son, thank you huge, enormous !!!

P.S. I made my ham from 1 kg. pigs (rump) + 127 gr. "Maasdam", well, everything else is strictly according to the recipe ...

I recommend to all !!!

It won't rust for me either, I will repeat it many times !!!

NatalyMur
Crochet, everything ... I chose the recipe, otherwise I was rushing about, which one to choose - the photo is simply amazing, I want such a ham
Crochet
Quote: NatalyMur
all ... I chose the recipe

The most successful choice IMHO !!!

After this ham, I realized that my eaters like ham from pieces of meat much more than from minced meat !!!
Quote: Elena Tim
Oh, don't tell me, Ir. This is not the first time I've heard this!

My friend's Teskomka also cracked, she assures me that she was sooo neatly trying to hold a thermometer between the side of the ham maker and the ham itself, and she just got it ...

A friend is going to continue cooking in it ...

I don't know what she is counting on ...
Elena Tim
My God, what a beauty!
Krosh, what are you, zdevaissya, in the morning early in the morning with such goodies to seduce!
Listen, well, send it straight to the magazine. Well done!
I, too, will go hunting for meat today, otherwise the freezer is completely empty. And all of you tease and tease!

Damn, what should we do with the evil thermometers?
It seemed to me that I wrote everything clearly. But it turns out that everyone interprets my "joke a little" differently!
A little later I’ll go to the Chief with a petition, I’m thumping!
He is the only one who can help.
Husky
Lena! I came to you with a report, to tell you about the ham !!
Lena, nothing tastier.
It turned out to be a great ham. True, I did it without cheese, only with mushrooms.
This time, out of 500 g of chicken thighs and 500 g of pork shoulder, only 300 g of pork problendorila.
Sooooo delicious.
While the ham is still warm, I got it perfectly out of the flask.
But I left it in a flask with a little broth (I drained the broth mostly) and put it in the refrigerator.
After that, it was not possible to pull it out.
I had to hold the ham in warm water. Then the ham jumped out with a bang.
And here is the ham itself.

Ham with mushrooms and cheese in Tescoma ham maker
Joy
My ham today (not according to this recipe) came out of the ham maker by itself, along with the lid. But I planned to release it with a silicone spatula, insert its thin edge between the ham and the side of the ham maker and run it along the entire diameter. It seems to me that it should work out.
Elena Tim
Quote: Husky
I came to you with a report, to tell you about the ham !!
Oooh! Luda, incomparable ham! Smooth, rosy, lovely! Masterfully prepared!
In general, the last two or three days I have some kind of holiday! Two hams are worn for distillation! I read so many pleasant reviews that I was really excited!
Lyudochka, girls, thank you very much for your trust! I am sooo grateful to you !!!

Quote: Joy
planned to release it with a silicone spatula, insert its thin edge between the ham and the side of the ham and hold it along the entire diameter.It seems to me that it should work out.
Marish, don't mind, dip in warm water and that's it! Just do not overdo it, otherwise the jelly will turn into broth!
Crochet
Quote: Elena Tim
Damn, what should we do with the evil thermometers?
It seemed to me that I wrote everything clearly. But it turns out that everyone interprets my "joke a little" differently!

Lenuska, I do not know how in other cases, but in the case of my friend, you have absolutely nothing to do with it ...

She figured it out herself with a thermometer, she could not read it in the tyrnet, she is a person very far from tyrnet ...

I’m wondering something else, is this how she was going to cook the ham in a ham maker with a crack?

When stuffing, it can be tavos, split in half ...

Can you walled it up with scotch tape?

Lan, I'll ask a friend later, kada will cook ...

Quote: Elena Tim

Listen, well, send it straight to the magazine.

Thank you, of course, but I am a sober and sane person, my photos deserve more than being sent to a magazine, site pardon me mayonnaise is our fthis !!!

This is where they belong ...
Tatoshenka
Well, here I cooked it, though only from one pork. And for some reason, my mushrooms are poorly distributed,: girl-th: but delicious, extraordinary. Lenochka, thank you very much for the recipe. : a-kiss: Sorry, photo from phoneHam with mushrooms and cheese in Tescoma ham maker She's all uniformly pink
Elena Tim
Indeed, so pink, tender!
And the mushrooms ... well, maybe they just didn't want to part with each other ...
Natasha, thanks for the report, I am very glad that you liked it!
ksyusha1997
Girls, tell me, while I'm waiting for a ham, can I really get a pink ham without nitrite salt? You have very rosy ones in the photo, and professional sausage makers say that only with salt, dispel my doubts, otherwise I don't really want to put any byaka, but ... rosy HUNT! I want a lot, right?
Tatoshenka
Quote: Elena Tim

And the mushrooms ... well, maybe they just didn't want to part with each other ...

Len, I hasten to give you a thank you from my husband, I said that the ham, well, is real, real, awesomely tasty.
Tatoshenka
ksyusha1997, Oksana, I cook without this salt, although I was already going to order it, but then I thought and that's what I decided, well, let it be not as pink as in the store, but natural, albeit grayish, but then it makes sense to do it myself, if you add chemistry, I'm not for sale. Well, in the photo for girls, most of them have ham without stew salt.
Elena Tim
Ksyusha, of course, you can't get such a bright pink as a store one without nitrite salt. But I, like Natasha, are against this salt. And so, "thanks" to food manufacturers, every day we clog our body with a huge amount of preservatives. So why add something? But I in no way insist on my opinion. In the end, everyone decides for himself what he needs. I’m ready to eat grayish ham, but without the slightest hint of chemistry. By the way, I don't think homemade ham is ugly. And very much the opposite, at least you can immediately see - home!
Quote: Tatoshenka
Len, I hasten to give you a thank you from my husband, I said that the ham, well, is real, real, awesomely tasty.
Oh, thank you!
Well, what did I say ?! Guys will not eat any garbage! Here's the proof!
Natusik, you've got the right husband! Say hello to him!
ksyusha1997
Thank you, girls, I completely agree with you about chemistry, for this we are all here and have bread makers, ice cream makers, noodle cutters and more miles of everything ... so without chemistry !!! Well, I still can’t imagine either the look or the taste of the ham, I’m waiting, waiting ... I hurry ahead, collect all the information, which is immediately in battle !!!! After all, you must not blunder in front of your family, otherwise they heard about the new Wishlist (Ham), they did not have words ... they don’t twist a finger anymore ... understood ..... BES USEFUL! Yes, they still frighten with the cutlet taste without this salt, but you have SUPER !!!! They don't understand anything, these professional sausage makers: girl-yes: no offense, joke!
Elena Tim
Ksyusha, do you believe how much I have changed the ham, there has never been any "cutlet taste". If only because it is not fried meat.And in general, I don't understand why they talk about cutlet taste as some kind of g .. not? Have we all suddenly stopped loving cutlets?
For example, this wording does not scare me. Cutlets, so cutlets. Let them say what they want. The main thing is that I and my family like it! We cook for ourselves, and not in order to please other people's aunts and uncles! Well, they will not praise us, well, let them go through the forest! Right?
ksyusha1997
That's right!
Crochet
Quote: Elena Tim
how much I have changed the ham, there has never been any "cutlet flavor"

Rodneyaya !!!

She tortured her own ...

Didn't confess ...

Ham and point, grill ...

Quote: Elena Tim
I don’t understand why they talk about cutlet taste as some kind of g .. not?

Relatives in a square, I don't understand either ...
Elena Tim
Crochet, give the boy !!!
I promised to torture my own identity with a soldering iron, if I didn't say, no, no! Didn't confess! Grit, ham and that's it! Would kill!
We need to add nitrite salt to him ... in tea!
Vitalinka
Lenusya, help me out !!!!!
The ham has been cooked for 3 hours, and the temperature inside is about 70 degrees. What to do ? Then cook or pull out?
Elena Tim
Do not be afraid, cook up to 72C. Probably she stood in your refrigerator for a long time, right? Therefore, it took so long to warm up. What temperature do you cook at?
Vitalinka
Yes, I spent the night in the refrigerator. I cook at 75.
Elena Tim
This is normal! If the temperature were slightly higher, say 78C, then the ham would warm up faster. Cook for at least 4 hours, nothing will happen to her at this temperature! It will only become softer! Did you make it according to the recipe, did you add beef too or from pork alone?
Vitalinka
Lenusya, everything is according to the recipe, only champignons.
Flax, at what speed do you knead the meat in the combine? I kneaded something at an average speed for almost 20 minutes and the impression is that the pieces have turned into a mixture. Can knead at a lower speed? Or maybe I cut the meat into smaller pieces ?!
Elena Tim
Quote: Vitalinka
do you knead the combine?
In the harvester ??? Zay, I'm not in a combine harvester, but in a dough mixer at the lowest speed. Minced meat just needs to be washed properly so that the threads appear, and it is not crushed there, it just turns into a viscous mass. Tell me, what attachments did you put in the combine?
Vitalinka
Len, I have a Kenwood machine, I just called him a combine harvester. I kneaded with the same nozzle as yours.
Elena Tim
Oh my God! Just now I noticed that I have a typo! They do everything and are silent !!!
Vitalinka, honey, I have it written to knead for 20 minutes, in fact - 10! (if in the same dough mixer, and not manually). Everywhere I write 10 minutes, but for some reason I put 20 in this ham. Have you lost your mind or what ?!
No, well, finally, it's not scary at all, honestly! So don't worry, everything will turn out as it should. It will turn out straight for you! Something dofigischscha turned out to be threads, they will keep their shape. Vitalinka, I'm sorry, friend, ah!
I'll go to the Chief to beg for help!
Vitalinka
Lenusya, but why forgive then? This is nonsense!
Hopefully it works!
Elena Tim
Aaaaaa! No! That's right! There is all the ham - in pieces! And the meat comes across different. You can, of course, if you wish, reduce the time to 15 minutes. You just need to make sure that there is a sufficient number of "threads", and they appear with different meat at different times. The minced meat should become very viscous and sticky. So everything is correct! My head is sleepy! Sorry again!
Everything will work out, I'm sure!
Vitalinka
Quote: Elena Tim
Everything will work out, I'm sure!

Thank you !!!
Elena Tim
Remember to let it cool completely in the refrigerator afterwards.
Vitalinka
I remember it!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers