Ham with mushrooms and cheese in Tescoma ham maker

Lenchik, I brought you a huge thank you !!!!
Everything worked out, and even so delicious! Here's a report, and a nice pink ham.

🔗

[Vitalinka]

Wow!
Well that's what I said !!! Whole! Beautiful!
Well, how can you buy this, tell me ?!
Vitalinka, druhh, thanks for the photo! I am very, very glad that you liked it!

[Lenus]

Lenus, very much, and all the eaters!
The first experiment was successful, now let's move on. I want to do it with a chicken. This Teskomovskaya ham is a wonderful purchase!

This Teskomovskaya ham is a wonderful purchase!

Oh, don't tell me, neighbor! How wonderful! Good luck in the future!

Thank you dear!

Vitalinka, your ham is just feast for the eyes delicious!
Congratulations on your purchase of Tescoma! Delicious ham for you

Marusenka, thank you for your kind words!

[Vitalinka]

Here's a report, and a nice pink ham.

Vitalinkahow rosy. : nyam: And I always (already 3 times) get a gray color .. and matured for 48 hours and 24 hours ... delicious of course, but not so beautiful .. the last two times I added 1 tsp. whiskey, maybe not? The last was turkey thigh + chicken breast, added 1 tsp. chamana, very tasty !!! But again there is no rubber and not pink ...
Maybe someone will advise something ..

no rubber ...
Maybe someone will advise something ..

Gummy, I think, gives gelatin. Not specifically put gelatin from the pack, but meat in which gelatinous veins. Well, knead thoroughly. IMHO

I knead until the threads appear, put 1 tsp. gelatin, in the next. just put the meat from the leg of the turkey .. With the turkey it turned out very tasty, juicy and fragrant .. I cooked for more than 3 hours. by 80 gr., achieving internal. pace. 72-74, but the meat thermometer had to be pulled out ahead of time (at 70 g), since the red pimp dropped and already began to press the thermometer, barely pulled it out ...

I read the recipe on the first page. So Lena suggests doing it with beef collar, which gives the very gelatinousness. Didn't you do it with a prescription?

I deviated from the recipe, replaced beef with turkey and added 1 tsp. whiskey...

The turkey, of course, is not a beef neck, although it is delicious. It would be more interesting to make turkey with beef than with pork.

I also received a ham and first of all, Len, mind you, I made your ham. I prepared the meat a day before I took it to the cheese, didn't interfere with the cheese, cut it and set it aside, but there were no mushrooms. The meat was kneaded by a bread maker, and so that it was probably well mixed (cut as much as 1kg500g), I started the kneading three times for 15 minutes - in order not to suffer with torments how to stuff the meat without air, I decided to spread it with handles, thoroughly tamping each layer. I laid out the sliced ​​cheese on each layer of meat - I liked the result. It turned out to be not easy for me to pull out a ready-made ham - she was probably so comfortable in a ham maker that she didn't want to get out of it in any way, but I still lured her out of it
For some reason I rubbed the nutmeg (just a little) - the smell was exactly like boiled sausage, but as for me it is superfluous here (it bothers me) and I will not add it anymore. But the caraway (I love it very much, so I decided to add it, but just a little for a test) I liked it here.
The second portion of meat turns out to stand for 48 hours and was cooked last night. I will shoot the test tonight, at the same time I will compare whether there is a difference between the exposure of 24 hours and 48 hours.
Maybe you can take a picture
So Lenusya, your efforts are not in vain (I also mean that a movie should be shot for the good of the cause)

It will turn out straight for you!

for sure, I got this because of a long kneading (three times 15 minutes each), I could not even mix cheese into raw minced meat, so many threads formed. This is what fanaticism means

I got a ham too

Congratulations dear! Let it serve for a long time and only please!

For some reason I rubbed the nutmeg (just a little) - the smell was exactly like boiled sausage, but as for me it is superfluous here (it bothers me) and I will not add it anymore. But the caraway (I love it very much, so I decided to add it, but just a little for a test) I liked it here.

I wonder how different we are! Who wants exactly the sausage taste, but it interferes with someone ... Listen, but I have never tried it with caraway seeds. We must do it. Ir, and you add it ground or straight whole?

Maybe you can take a picture

Of course, take a photo! I wonder what you're doing there!
Irish, I am very glad that you liked the ham. I am very pleased with your trust in my recipe. Thank you!

Uh-uh ... pictures, gru, come on!

Who wants exactly the sausage taste, and for someone it interferes ...

Flax, I think there are two reasons: I went too far with nutmeg and waited for the meaty smell and not boiled sausage (although I really love it)

I have never tried it with cumin. We must do it. Ir, and you add it ground or straight whole?

I add it intact (this is probably from a great love for Drogobytskaya sausage, it reminds me of this ham in a cut - a lot of meat in pieces, whole caraway decently so, well, all kinds of magic spices are unknown to me, since I was not interested in them)

Uh-uh ... pictures, gru, come on!

Lenus, but there are no pictures. The ham is still resting in the ham in the refrigerator. Yesterday I came home so tired that I was not enough for anything. Fortunately, the husband left for a couple of days, the elder was with my grandmother, and for the little one, the yogurt was in the fridge - so I didn't even touch anything. But today I promise to touch, well, at least to the ham and take pictures

today I promise to touch, well, at least to the ham and take pictures

Come on, I'll wait!

Lenchik, satri what happened, I'm still a photographer. Looks like it pressed my ham so much that the cheese in the lower tier moved from the middle to the edges and it turned out to be a piece like in a cheese "wrapper", so cool. I wonder if a specialist wants to do this - will it work?






I almost forgot to say that the second part of the meat, which matured for 48 hours in the refrigerator and after cooking, probably also matured or matured for 48 hours (it just so happened) I liked it and tasted a lot more (by the way, the smell differs significantly, as Muscat was not so pronounced). But I still want to conduct an experiment and immediately make a triple portion of the blank (already without nutmeg, and more caraway - I just love it to compare the taste and smell of immediately cooked, after 24 hours and after 48 hours.

Oh, listen, how cool you got it! If you want - you can do this!
Very nice! And very unusual!
Now inject, what did the minced meat interfere with? I'm wondering why the edges are jagged.

Minced meat interfered in the bread maker, since I don't have a dough mixer. I was afraid that the bread maker would knead badly and kneaded as many as 3 times for 15 minutes, so the meat stuck with these threads, it became almost a single whole again. And the ham turned out to be very dense, it doesn't break up.
And I wanted to write about the uneven edges, but changed my mind, and you look how attentive - you saw. Do you remember I wrote that I could not get the ham out of the ham, because they became very friendly with me. So the first one I hooked up, and shook, and kept it in hot water - but she still couldn't, but I defeated her and she jumped out after another bath. and so her edges were equal.And this one I was too lazy to do a bath, took a thin knife and ran it in a circle several times - the ham did not give up, I repeated it again - and then that characteristic sound appeared about which you wrote to the PMAC, and the ham gave up and fell out But see my manipulations with the knife spoiled it reputation sides - that's the story.

Aaaaaa, clear! That means your job! Skodila with a knife!
Ir, don't bother with the knife anymore. The main thing for you is to drive the air there. You can just stick a wooden stick in several places (I mean, between the meat and the sides of the flask) and that's it.
But all the same, it turned out to be a great ham, you can't say anything about it! Well done!

there is nothing to say! Well done!

Thank you for the praise, you kind woman

[GuGu]

But again there is no rubber and not pink ...

GuGu, your message prompted me to cook ham according to this recipe (curiosity sorted it out).

Here's what happened (cut with a serrated bread knife):



Soft pinkish blotches - this is such a cheese (some kind of Italian, I forgot the name), it turned out to be very fluid.

Incredibly delicious! It is the real, gummy ham that smells like ham, very sausage. The only digression - a pinch of nutmeg (although I put it in ham and cardamom and / or caraway seeds, but the first time I resisted, because I try to cook for the first time as an author), I allowed the minced meat to ripen in the cold for 42 hours.

Oh, I forgot that I set the water temperature to 78 degrees and asked my mother to make sure that the temperature did not change, but my mother forgot and the ham was boiled for about 20 minutes at 90 degrees.
And I put ice instead of water.

Lenochka, thank you very much for the recipe !!! I liked it very much!

PS: The broth was poured out 280 g.
When I was kneading the minced meat in the combine, the pork sold out somehow, because it was a very soft pork neck. Therefore, the kneading in the combine was stopped after 3 minutes and kneaded for 7 minutes with hands to save the pieces.

[Qween]

Qween, well, very appetizing ham! Class!

[Qween]

Qween, super ham !!! In another topic, a question arose about salt .. I always use sea salt, and the people are simple .. maybe this is the reason .. I did it again and again, like baked meat, but very tasty .. maybe it's not my destiny .. basically me and it suits .. maybe someday it will work out .. I follow the technology .. I'll try with a simple salt ..

[GuGu]

GuGu, baked meat - the reason is most likely overheating, what was the temperature inside the ham and in the pan?

[NatalyMur]

NatalyMur, during cooking kept 75-80, after 3 hours temp. there was 74 meat, little liquid spilled out, it was pressed perfectly, juicy, soft, but not ham ...

[GuGu]

GuGu, if juicy and soft, then this is not pressed meat just a homemade ham. And for a really ham flavor, you need nitrite salt. Alas...

I meant compressed, homogeneous, does not break up into pieces and keeps its shape .. Until I figured out where to buy nitrite salt, but I will try ... if you follow the measure, there will not be much harm ..

[GuGu]

Girls, thanks! I also really like this ham.

I always use the sea, and the people are simple.

And I am sea salt.

GuGu, if juicy and soft, then this is not pressed meat just a homemade ham. And for a really ham flavor, you need nitrite salt. Alas...

I used to think so too. Now, after numerous tests, I can confidently say that I got exactly a real ham like in a store. She has a special taste and aroma, and I managed to achieve this. Although the mince for ham has been cooked, there is no boiled meat taste.

I used to think so too. Now, after numerous tests, I can confidently say that I got exactly a real ham like in a store. She has a special taste and aroma, and I managed to achieve this. Although the mince for ham has been cooked, there is no boiled meat taste.

So this is great. You have the right taste. And I can see it's already perverted, I don't feel taste without chemistry ...

[Lenochka]

Lenochka, I came to you with a huge thank you.It turned out such yummy ... Only at the request of my husband I did not add garlic, but I added different peppers from the heart. And even with a photograph this time. With a not very beautiful photo, but as proof, I attach it.
I'm sorry Lenchik, the last ham did not cross paths with the fotik But I will fix it, honest pioneer

[Joy]

Joy, not a fig for myself an ugly photo, but this is a masterpiece - both a photo and a ham

[NatalyMur]

NatalyMur, thank you The ham is very tasty: as an addition to something hot, and for a sandwich with Mistletoe cheese, herbs and lightly salted cucumbers ... mmm ...

[Qween]

Damn, girls, are you kidding me, tunnels?
I'm here Qween, I don't answer for half a day, I come up with praises for her ham! I thought I would strangle myself with envy, then I remembered that I’m still baking a cake ... karoch, put it off for now!
Now you, Marink, are with your beauty! I already do not have enough words for all your perversions!
The house smells of cake, but I want to ... HAMUOOOOOOOO !!! Moreover, VASHENSKAYA!

[Lenok,]

Lenok, Yes, I would have sent it to you right now by courier or by fax, but this photo is almost a week old ... You see, right? I'm already looking after your next ham
Which cake did you make?

Which cake did you make?

Marish, yesterday night the girls were chatting again in my Prague night, well, they rattled me to the last "I can't"! Well what to do, baked! I'll go to cream and cook chocolate!
And they, I suppose, are sleeping peacefully, infections!

Not long ago I took checkers in my hands baked cakes ... I'll go and read about your Prague night looking at night ...

Come on, come on ... Good luck ...

Girls, I could not resist ... On September 2 I took Tescom's ham, on the 4th we tried the first one (pork + beef, minced), today they already checked out almost according to this recipe for breakfast (I didn't put mushrooms, and replaced the beef with chicken and chopped it with a blender). I hope that she will live until the evening to take a picture ... She held it for a day before cooking. Today I got it - and it is PINK (without nitrite salt), the taste is just lovely !!! The men almost swallowed their tongues ... Moderately dense, does not fall apart, and tortured their own at the expense of "cutlet" - they said - ham, and they punished them more))))
This is all I need - THANKS !!!!!!!!!!

This is all I need - THANKS !!!!!!!!!!

To your health! I am very glad that you are not disappointed in the ham maker! Good luck with your future yummy preparations!

Helen, wonderful recipes, thank you very much! Please tell me, can you replace the kneader with something? just for kneading dough I always use a bread maker, and buying such an aggregate only in order to knead the minced meat is expensive (and it takes up a lot of space ...

anyone interested, a ham maker in tescoma-shop is now with a discount of 2673

Please tell me, can you replace the kneader with something? just for kneading dough I always use a bread maker, and buying such a unit only to knead the minced meat is expensive

Ol, in principle, you can knead in a bread maker. Many people do this in our country. You just need to use a spatula to help the minced meat stir so that it does not smear on the walls of the mold. And they also knead with an ordinary mixer, inserts for kneading dough. You can also use a marinator, it has such a plate with spikes inside the flask, it should normally beat off the minced meat in a couple of cycles of 9 minutes. Or you can knead it with your hand, but it's difficult, but try it, maybe you won't find it something insurmountable. You need to knead with your hands, I think, at least 20 minutes. Check when the minced meat becomes viscous and sticky - done.

You can also use a marinator, it has such a plate with spikes inside the flask, it should normally beat off the minced meat in a couple of cycles of 9 minutes.

Thank you so much! that's about the marinator, too, for the first time I hear Tescoma, by the way, I also bought it after reading your recipes, and was inspired so skat)) manufacturers should pay you% on sales

I hear about the marinator for the first time too

In the sense that you can beat meat in it or that it exists in the world at all?
I can show you how it looks.

Here, Ol, there is one, for example:


Or like this:


The Express marinator is called vacuum.
The first one shows this spiked plate inside the flask. The flask rotates and twists the meat or anything else that is stuffed there.

In the sense that you can beat meat in it or that it exists in the world at all?
I can show you how it looks.

yes)) I haven't heard of its existence), thanks for the photo, I have already googled

Well, great.