Masinen
Nordellino, you can not put it at all or as Jordan advises)
Jordana, thanks for the advice!
Can goat dry)
By the way, you can replace chicken fillet with meat from legs, so that it is fatter.
Nordellino
Jordana, Masinen, goat protein is also allergic :-( put a bit of starch for viscosity, we'll see, next time I'll try not to add anything. But what about the time?
Masinen
We do not change the time, it is the same thickness and remains the same)

Next time, put the meat from the legs, she will bind the white chicken meat))
And milk gives a creamy taste, but starch, I don't know how it goes))
Pakat
Chicken breasts, in pieces, bind by themselves, without additional additives, with thorough mixing ...
Look at my Busty ham, I already did that ...
Masinen
Pakat, so I did not put milk for the bunch, but for the creamy taste))
Therefore, I wrote that it is possible without milk)
Nordellino
Masinen, Pakat, I put the meat from the hams, everything is clear with milk, I will not add anything for the future, let's see what happens, and thanks a lot :-)
Masinen
Nordellino, it will turn out delicious !!
Your own homemade ham, what could be better!
Sedne
Mash, how much nitrite salt do you put on this ham? I really want to make it, yesterday I bought this salt, but I don’t know how much to put in, I don’t want to get poisoned. Sodium nitrite in my salt 0.4-0.6
Masinen
Put 15-18 g per 1 kg of meat
Sedne
Maria, and since there is 830 grams, then 13 grams?
Masinen
Svetlana, well, yes, I wrote you the rate for 1 kg of meat)
In general, the norm is 18-20g, but I put less. 15 grams of nitrite salt and 3 grams of regular salt.
ANGELINA BLACKmore
Mash, I have a question ... there is information, including on thermometers) that the temperature for chicken is 90 * C ..... And according to the recipe, only 76 * C is the water surrounding the ham ... Well, I'm right in thought )))))
Masinen
ANGELINA BLACKmore, Natasha, this is information for the oven))
ANGELINA BLACKmore
Yeah ... that is, if I have chicken or mixed ham, then I can calmly set the temperature to no more than 80 * C?
Masinen
Natasha, for sausages, for ham and similar products, set the temperature to 75 g
even you can and 73 gr
This is another way of cooking, the time is important here, because you pasteurize the product at a low temperature.

ANGELINA BLACKmore
Mash, thanks for your help. I got it.

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