Chicken roulade in Tescom's ham

Category: Cold meals and snacks
Chicken roulade in Tescom's ham

Ingredients

chicken thigh 1 kg.
salt 18 gr.
pepper taste
garlic 2 prongs
ice water 100 g
boiled egg 2 pcs.
egg gelatin 1 tsp
powdered sugar 1 coffee house l.

Cooking method

  • I offer my own interpretation of chicken ham in the Tescoma ham maker.
  • Well, first of all, many thanks again to Lena Tim for the inspiration to purchase a ham maker.
  • In those years when there was a rolling ball in the stores and to surprise guests, to feed the goodies was a hunt, I did this roulade by cutting the pulp from the bones, separating the peel neatly without cuts (!), Wrapping the pulp in the skin and then cooking it under the press, in a word, a very troublesome business (I haven't done it for years15). And with the advent of a miracle in the form of a ham "Teskom", the process is simplified to a minimum.
  • We take a kilogram of meat from a chicken thigh (this is 8-9 pieces). 1/3 of the part is grinded in a food processor, blender, meat grinder (which one has). We cut 2/3 of the parts into pieces of about 2 cm. (The skin is also cut, preferably smaller). Add salt 18g, pepper to taste, squeeze 2 cloves of garlic through a garlic press. Knead the entire meat mass for about 10 minutes. in the kitchen. combine or about 20 minutes by hand until the white threads appear. While kneading, add 100g. ice water.
  • We spread the finished mass in a ham maker. Then, with a knife or a fork handle, or figure out for yourself how to expand the space in the middle where we lay the chopped egg mixed with a teaspoon of gelatin. All. We close the ham maker and in a saucepan with water to cook for 2.5-3 hours. I better think 3 hours, so that I would probably be ready. I was enough for 2.5 tons because I did it at night. Then everything is according to the instructions: cool under running cold water, drain the liquid from the ham maker through the drain holes in the lid and into the refrigerator for 6-8 hours. Bon Appetit.


Avdanya
How delicious .... thanks ... tesk I bought an Omov ham maker back in August ... but did not dare to try to create in it. all in white-sided. I'll do it ...
degteva
True, yours is very tasty. Don't overdo it with spices. I did as I wrote a minimum of spices. Although a matter of taste.
Avdanya
Thanks for the advice. .. I will use spices carefully
Mikhaska
Natasha! Cool roll ham! I took it to the bookmarks. I got a ham maker, but for now I’m afraid to start cooking in it. Here, I sit, collecting recipes and subtleties of cooking.
degteva
Mikhaska, Irina, why is it scary? There is nothing to spoil. The first is to knead the meat well and the second is to keep track of the amount of either 0.5 or 1 kg. (If about Teskomovskaya), this is so that the spring in the ham maker compresses the ham well. I once did it at 850 grams. and didn’t want to press hard, so that it would crawl out less on top of the piston, and so I got it a little bit. And so all the times flawlessly. You just need to decide what to taste. What I suggested - it tasted very tender, the egg did its bit.
In the morning I tucked another ham into the ham, I will do it in the evening. If it turns out beautiful (what is delicious, no doubt about it) I will post the recipe.
Mikhaska
Yes, with all the acquired equipment, so at first - I sit and drift to take on it. The record was with a bread maker. She was not approached for 1, 5 months; cowardly pushing the wrong button ...
And I read about the ham maker, in particular, and about the fact that the bags are torn with hooks and the juice flows out. In short, auntie, I seem to be powerful, but I am scared to death of devices. So I'm typing the theory so far.
Ah, your new recipe will be looking forward to!
Avdanya
I will also wait for the next recipe
vernisag
degteva, Natalia, and what was your temperature during cooking?
degteva
vernisag, Irina water temperature 75-85. I couldn't measure the temperature inside.
Ivanovna5
degteva, thanks, Natasha! I will definitely cook as soon as there is time, otherwise at work rush from the second half of November and all of December, and now I am also at work, and I really want to figure out something so delicious. I took it to the bookmarks.
I read the Mikhaskins and Avdanins' sabzhi and amused myself, I have almost the same situation with the Teskomovskaya ham maker: I bought it in the summer, but never used it, because I cooked it several times in Belobok, and then I just didn't want to. But I never feel fear of new adaptations, but rather an interest.
Avdanya
I also love new kitchen (and non-kitchen) gadgets ... but what's scary with the bastard ... I can't even explain why
Senpolia
degtevaAnd I decided to take the ham maker out of the cabinet and cook according to this recipe. True, it turned out 50/50 chicken and minced pork. I think it will be delicious. I started to knead the minced meat with my hands, and then I remembered about the mixer and the dough attachments, 10 minutes and the "strings" right there. ...
Tomorrow I'll unsubscribe how it tastes.
Madison
Girls, and why is minced meat added icy water?

I saw a recipe somewhere, so there it was necessary to add vodka or brandy. It is also not clear why
Senpolia
I just add a cold one.
Since I don't cook two at once, I think it's hard to feel the difference.
degteva
Madison, that's what I read on the Internet "The process of preparing minced meat for boiled sausages is called kuttering. So that the meat does not heat up during grinding, ice crumbs are added to it, up to 30% of the weight."
When I just started to study this topic, I read all the explanations for what ice water is needed on our forum at the Kolbasnik. Now I looked "in a hurry" - I did not find it. You can study this Temko yourself. But I realized that I needed ice water, even better ice. But as a rule, I start making ham and only then remember about ice. I put 100g in the freezer. water but does not have time to cool down to ice.
degteva
Mikhaska, Avdanya, I posted a new recipe. Pork roll with lingonberries.
Mikhaska
Natasha! Thank you! I'm already there))).
Trishka
degteva, Natalia, thank you for the delicious rulyadochka!
It turned out very tasty!

Chicken roulade in Tescom's ham.
degteva
Trishka, It turned out great and the middle of the egg is clearly visible. Now this little ham with a simple ham on a plate and, please, a meat platter for the festive table. Good girl!

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