Homemade ham in a Panasonic multicooker - Pakat's idea

Please, can anyone know, tell me. And if this dish is made from pork tongues? will it work according to this recipe? or need to change something?

girls, and I make ham in an airfryer in a saucer, it turns out chic roll and sausages

Please, can anyone know, tell me. And if this dish is made from pork tongues? will it work according to this recipe? or need to change something?

Now I am making it according to this recipe from pork tongues. I had 2 small tongues and two chicken legs. I added onions, carrots, salt and pepper. I also wanted to make with olives, and when to throw olives? Into a ready-made product or cut and also, put out for 20 minutes?

It is better not to mix the finished product - throw it early

I want to express my deep gratitude to the author of this recipe. It turned out very tasty, made from pork tongues and chicken meat .... I enclose the report on the work done, once again THANK YOU VERY MUCH !!!!!!

[oriana]

oriana, the roll is super, but tell me how you got this shape?
And yet, I read the whole topic, did not understand a little, - put a ready-made stewed mixture into the form, and then it freezes in the cold and that's it?

[oriana]

oriana, the roll is super, but tell me how you got this shape?
And yet, I read the whole topic, did not understand a little, - put a ready-made stewed mixture into the form, and then it freezes in the cold and that's it?

And this, too, was suggested to me in this Temka ... You take a liter juice in a rectangular box, I had Sandora, pour the juice, cut off the top of the box and then ram all this stewed mixture there.
I, as I wrote above, had 2 pork tongues (small) and two small chicken thighs, well, a carrot with onions. Simmer for 1.5 hours, on cooking mode, then pulled out the bones from the thighs and stewed for another 30-40 minutes, then pulled out, quickly chopped with a knife, salted, pepper, added herbs (dill and basil) and garlic. Tightly tamped into a box and in the cold. In the morning I pulled out this work.

[oriana]

oriana, I understood everything, just did not understand in what mode. You write "simmer on Cooking program", but is this the mode for rice? And he's max. for 50 min. Maybe the Quenching mode? then you can put more. Please clarify...

[oriana]

oriana, I understood everything, just did not understand in what mode. You write "simmer on Cooking program", but is this the mode for rice? And he's max. for 50 min. Extinguishing mode maybe? then you can put more. Specify

I started on the stewing program and realized that I would cook with such stewing-languor for half a day. It was on the cooking program, put 50 + 50 minutes, I did not add water at all, everything is in my own juice, if you want more liquid, add half a glass ...

Thank you: girl_claping: now everything is clear, I'll do it for the weekend ...

hello girls!
Can you please tell me that in Perfezka "Cooking", then what could it be in Aurora?

hello girls!
Can you please tell me that in Perfezka "Cooking", then what could it be in Aurora?

In this mode, there is a rather intense (not steep) boiling. Today I again made ham, I only use Cooking, that I foolishly added half a glass of water ... at first there was a lot of juice, I was afraid that it would not evaporate, by the end of the program, about half a glass had evaporated and the liquid remained. She extinguished for a total of an hour, then pulled out the bones and another 40 minutes ...
I also like the taste of the cooked dishes at the end on this mode.Some kind of unique aroma is acquired. Mode-

And I got this kind of ham:

Made from chicken fillet + olives. Thanks for the recipe. Next time you need to cut it down.

I have made minced beef ham + chicken breasts several times. I added spices and garlic. It turned out superbly! Garlic adds a special piquancy!

Made from chicken fillet + olives. Thanks for the recipe. Next time you need to cut it down.

Aha, Angela, when you cut smaller, it won't crumble when cutting. I cut in medium pieces. Not large, but not small either ...
And so it looks beautiful)))

And, if still, pass part of the meat through a meat grinder, then the minced meat will be a bonding composition ...

Thanks for the tip, let's take into account ...
I made from chicken, pork heart and pork hearts. Added olives, gelatin, garlic and herbs. It was frozen, kept its shape (made in a juice box), cut perfectly. Thanks again to the author of this dish.

And, if you also pass part of the meat through a meat grinder, then the minced meat will be a bonding composition ...

Thank you! you can try it anyway.

I chastenko add mushrooms to the ham. It turns out very tasty!

One more question arose: should carrots, onions, olives and other vegetables be laid at the very beginning, along with the meat, or still later? With gelatin, it is clear that at the end, but as with vegetables, not a lot for them 2.5 hours?

One more question arose: should carrots, onions, olives and other vegetables be laid at the very beginning, along with the meat, or still later? With gelatin, it is clear that at the end, but as with vegetables, not a lot for them 2.5 hours?

I put carrots and onions with meat both times, stewed the meat for an hour and a half until the meat was cooked, the carrots, oddly enough, did not fall apart, I threw olives in the last 20 minutes and gelatin too. But I cooked not on the "stewing" mode (at 56, stewing is languishing), but on the "cooking" mode. The mode is good, there is a uniform, not strong boiling, excess water evaporates.

Well, Orianka, I don't have time to jump on topics after you, you are everywhere!
Thanks for the advice, otherwise I was already soaping up on Putting out.
Only will you have to manually install the program again? And then there is the main Cooking-55min, then you have to start it again?

Well, Orianka, I don't have time to jump on topics after you, you are everywhere!
Thanks for the advice, otherwise I was already soaping up on Putting out.
Only it will have to manually put the program again? And then there is the main Cooking-55min, then you have to start it again?

Here's another thing about "Basic cooking - 55 minutes", after 55 minutes the cartoon did not turn off, continued to stew in Cooking, I think that she would have turned off when all the water (meat juice) had evaporated in our case, but I am so happy I didn't need to, because I peeped at her a little and at the end, pay attention, when the water evaporates, the meat may slightly grease, it won't fry, namely, how to bake and such a taste and aroma will go ... my drool dripped. ..
The first time I did it completely without water, the second time I added half a glass of water, the extra one boiled away, just what was needed was left. And so, and so = great result!

Oops, that's a nuance about evaporation, but I didn't even think about it. Indeed, if such a principle, the same can be used! It's a pity for us eaters: me and my husband. You don't experiment a lot. Otherwise I'll eat it myself, and then change the doorways ...

Oops, that's a nuance about evaporation, but I didn't even think about it. Indeed, if such a principle, the same can be used! It's a pity for us eaters: me and my husband. You don't experiment a lot. Otherwise I'll eat it myself, and then change the doorways ...

Nicho, Inusya ... you sideways, sideways, your husband shoves and crawls through you look

That here you will crawl with you, the current in the gate ... the ham arrived in time ... There was no form, I just made it into a saucepan, so the photo is noooo. Almost ate ... It worked. Now Mona is in a mold, no shame!

Can't read anymore! I want-want-want everything !! I want YOUR roll !!! Where is my slow cooker? Should bring it today before 15.00, I'm waiting. Not being taken ...

Please tell me who did with the languages ​​- languages ​​should be cleaned right away. Otherwise, I usually clean after boiling. And then I don't know how ... I'd like to try with languages.

Please tell me who did with the languages ​​- languages ​​should be cleaned right away. Otherwise, I usually clean after boiling. And then I don't know how ... I'd like to try with languages.

I did it with tongues, it turns out much tastier, but my tongues (pork) were already peeled, but it is practically impossible to clean them raw, they are well cleaned in an already boiled form

I did it with tongues, it turns out much tastier, but my tongues (pork) were already peeled, but it is practically impossible to clean them raw, they are well cleaned in an already boiled form

So I am racking my head, what to think, we have no cleansed ones. : (And I can't even imagine how to clean the raw ones ...
Thanks for the answer!!! I'll think...

Today we have sausage on the menu again ... I bought two pork hearts, a pork nose (penny) and a chicken thigh, I'll stick a photo report ..

[oriana]

oriana,

I will stick a photo report

We will wait for photos and details with impatience

Today we have sausage on the menu again ... I bought two pork hearts, a pork nose (penny) and a chicken thigh, I'll stick a photo report ..

Well, assortment ... so listen from the outside - you can swoon, you are feeding your family!

Why don't you like my assortment?
Actually, I must say that the ham turns out to be fat ... not for my belly .. hmm. it turns out pork ham, it looks so pretty, they will taste it - I'll tell you.
Already in the refrigerator freezes

Girls, but how does the ham behave on the table, at the festive one I want to do too, but I'm afraid that it will start to melt

I did it on the festive table, but I did it with the addition of gelatin, I cut it and kept it fine, nothing floated, despite the heat at 40 degrees (y). Probably because it was very tasty it was devoured in the first place, so perhaps it simply did not have time to melt

Thanks for the answer Then I will do too

Today we have sausage on the menu again ... I bought two pork hearts, a pork nose (penny) and a chicken thigh,

Here, I made a sausage, although Polinka laughed at my assortment, but delicious.

Thanks for the awesome recipe! Yesterday I scraped along the bottom of the barrel: 1 pork tongue, 4 chicken thighs without skin and bones, a piece of pork. In total, 600 grams of meat turned out. Plus there was not a whole bag of gelatin for jellied with salt, pepper and various spices. I cut it finely, as I could, mixed with gelatin, 2.5 hours on stewing in Panasik. Then - into a cut off mineral water bottle. I woke up my husband in the morning with a task: to take a picture before washing Since breakfast was ... After it, only the horny "ass" remained

An interesting dish And the most interesting thing is that the cartoon has been used for a VERY long time, and we are still only 3 years old

And this ham can be used for sandwiches, well, there to go to school for work .... won't it melt?

What was the original brandy recipe for? For disinfection

And this ham can be used for sandwiches, well, there to go to school for work .... won't it melt?

In previous messages, there is someone who did it in the heat at 40 degrees. It seems to have survived

And another question - can this ham be done in a pressure cooker, or is it necessary in a multicooker?

Oksan, now I am also remaking all recipes for SCV. Pakat wrote that he adds gelatin at the end, so I think you can stew it like a stew for an hour, then open it, add gelatin, and hold it on baking until it dissolves. stirring, and into a bag of juice, well, I would do that.