Pork ham (Steba pressure cooker)

[Masinen]

Masinen, Mash, as always, ham otpad

And I also cooked)

Masha. Is this the one that was prepared from frozen meat?

there is no pan, than I will cover it - I have no idea

Like everyone else - an additional bowl.

Like everyone else - an additional bowl.

Yeah, but I won't get a cup soon. I'll try a cup from a brand-smoker or from Panasonic or something else

I'll try with a bowl from a brand-smoker

From Brands 37501 and 37502 exactly fits.

I have 6060

Masha. is this the one that was prepared from frozen meat?

Yes, it is she.

[Masinen]

Masinen,
Masha, it's a great ham! I already made 6 of them after you posted the recipe. So catch another thank you
Loksa,
Oksana, do you have a Panasonic HP like? Knead meat on dumplings, nothing heats up there, checked personally: girl_wink: If the meat is completely thawed, then ice there. If it's slightly frozen, then just cold water. I used to knead in the marinator, but now, only in HP. Such white threads are cool in it! I even at the dacha, and there I have an old woman model 253, who does not have the Pelmeni program, easily coped with Pizza. You can't yawn there and turn off the current after 15 minutes, because it will go to warm up. I don't add gelatin, the ham is already super-duper at Tescom.

If the meat is completely thawed, then ice there.

A bucket of HP will not be scratched by ice?

[Elena]

Girls, tell me, where in Moscow to get nitrite.

Elena,
Look here

🔗*

Take the asterisk away.

Will the HP bucket be scratched by ice?

Gal, no, I have everything okay so far. Well, if there are fears, then you can just use very cold water. I did this too when there was no ice. I just put water in a glass in the freezer on the floor for an hour and that's it. I didn't notice the difference with ice or with such water.

[Andreevna]

Andreevna, I myself, I cleaned something with ham))
There was no desire to tinker with minced meat, but here it was straight to make your own hands))

There was no desire to tinker with minced meat, but here it was straight to make your own hands))

Yeah, Mash, exactly. The main thing is that it turns out faster and tastier.

Mash, do you have an ice cream cone, and if in it, in a chilled, minced meat, I have never seen an ice cream cone live, I can’t imagine how much you can load the blades, but after all, turning the frozen ice cream at the end is also a fortress, as you think ? blades and mixers will cope with a kg of minced meat at least with meat, I think it is more difficult - it is wound on a spiral immediately, and on a hook.

[Irina]

Irina, so, I think that the minced meat will not pull, there the power is small (
And so the idea, by the way, is great.
Then you don't need to freeze the bowl, but just use it for kneading.

there is little power

Well, yes ... kg of minced meat is not half a liter of milk mixture ... yeah ... then you need to put the kneading bowl in a bowl with ice, and your dough mixers, maybe, tie them with a cloth with ice wrapped in it. Well, everything - if you will = I will not be surprised at all, here it is! again, I'm stupid = knead in a chilled bowl of ice cream, even in portions, a small portion will knead faster

[Andreevna]

Andreevna, Alexandra, I have a Panasonic HP, I kneaded it in it, I'm interested in other devices to adapt this. I also mixed it well in the combine at the dacha, I spoiled the current in it.There, the pin overheated and the hole expanded - all this did not concern the meat and it remained cold (+ 3-5 degrees, measured), no one has yet seen, but I'm already afraid. And I don't take HP to the dacha either.
By the way, if the ice hasn't melted, where to put it? I threw out, there were large cubes.

))
There was no desire to tinker with minced meat, but here it was straight to make your own hands))

the truth is, I, too, was lazy with minced meat. I went to put it, cover it with a glass pan

By the way, if the ice hasn't melted, where to put it? I threw out, there were large cubes.

Oksan, I freeze it in special ice bags, there are small round pieces and in 15 minutes they completely melt when kneading. Cubes, yes, they are large. I did the right thing by throwing them out. The ice has already done its job, did not allow the meat to heat up And the harvester is a pity, but especially the pin, but on the other hand the meat was good

[Masinen]

Masinen, Mash, I remember this ham only from my childhood, in the 70s it was sold, visually it was just like in your photo, but the taste of homemade probably is better. And you knead the meat in the cache, k-shaped? I'm looking forward to my cache, Teskoma is waiting on the locker. I will dare

The ham is ready.
Pork 750 and Beef 250 The smashed meats have turned the ham into a more even texture and look. Fewer holes.

[Loksa]

Loksa, Looks very cool. Oksana, this is with nitrite, such a color. It's just that my little lady is very fond of store-bought ham. And my color is grayish. I rejected it.

[Elena]

Elena, yes, with nitrite 15 grams, and I have a lot of pepper 1 teaspoon, I will put half.

[Andreevna]

Andreevna, I froze the ice in a tray, then I broke it, the pieces turned out to be large with a hammer, so it did not melt. By the way, round pieces of ice without sharp corners should not scratch HP.

[Loksa]

Loksa, Oksana, the ham has gone right I haven’t worked out that way yet, the ham is on the way, I would have come sooner.
You added pure nitrite salt, but can you reduce its amount and add common coarse salt?

[Alla]

Alla, I also reduced a little, in the recipe 20g, and I 15 nitrite and 5 usual. I haven't tried less yet. And I added freshly grated pepper - it is very dry, too much for me. It is not worthwhile to greatly reduce nitrite, it still fulfills its role. Maybe up to 10 grams, you need to ask girls

[Loksa]

Masinen, Masha, I remember this ham only from my childhood, in the 70s they sold it, visually it was just like in your photo, but the taste of homemade probably is better. And you knead the meat in the cache, k-shaped? I'm looking forward to my cache, Teskoma is waiting on the locker. I will dare

Yes, I knead meat with a nozzle, speed from minimum to 1.

When Kesha arrives, brag! Which one did you order?

Loksa, great ham!

something I did not receive notifications from the topic))

By the way, I want to make it from veal, I wonder how it will taste.

how it will taste.

Vkuuusno

[natalisha_31]

natalisha_31Do you think?

[Masinen]

MasinenI'm sure

When Kesha arrives, brag! Which one did you order?

KM 336

[Evgeniya]

Evgeniya, I advise you to add hips to the breast so that it comes out fatter)

Masha, there were no hips, but even from one breast, according to our technology, it turned out to be delicious, and my sons go to the gym so give them all lean.

[Evgeniya]

Evgeniya, well, great!
And then the breast may be a little dry))

What beauty I missed here

And I made ham from turkey thighs. Minced meat 700 gr and cut 300 gr. I left it in the refrigerator overnight. Tomorrow I will cook. I ordered nitritka. Half a kilo.
It's a lot?
Girls tell me how to store it?

[Elena]

Girls tell me how to store it?

Elena, I have it in the fridge. I don't know if it's right or not

[Elena]

Elena, half a kilo is enough for you for a long time)
In a dry place, like ordinary salt.
I poured it into a container from a bag.

Girls, tell me please, when you cover the multicooker with a second saucepan, the edges of the saucepan lie on the side of the pan inserted into the cartoon or what?

The bowl is placed on another bowl)
And you need to wipe off the condensate if it drips.

Well, that is, "side to side" - Hurray! So from Brand will do! Tomorrow afternoon it will be 48 hours, I will try Teskomovsky shinkovar !!!

[Elena]

So from Brand will do

Elenawill certainly do. That's what I do when I cook ham.

Itching at me ..: lol: When I make sausage for a day, or even for the night in the refrigerator, maybe my meat will be enough to ripen ?? Yesterday, at three o'clock in the afternoon, I shoved

Yesterday, at three o'clock in the afternoon, I shoved

So tomorrow you can cook shit.

So I say, I can't wait to have scabies .. To sleep, lie down to get up as soon as possible

Girls, if this was discussed in the topic - poke me there, plz ...
And the question is: is it possible to knead meat for ham in HP Panasonic and (if yes) on which program?
Question two: is it necessary to stick a thermometer inside the meat when cooking?
And the third question: what size (in centimeter) do you need to cut pieces of meat?

[Elena]

Elena, and what kind of ham you have? I’m talking about Teskom and I don’t put the thermometer inside, it teleports from the side.

And the third question: what size (in centimeters) should you cut pieces of meat?

Elena, I cut pieces 2 * 2 well everything turns out.

[desirable]

Do I need to put a thermometer inside the meat when cooking?

desirable know both t water and t inside the ham maker, so it is better to have 2 thermometers, or 2 ham makers, t water should not exceed 80 *, t of the meat mixture reaching 75 * is already ready, if there is only one thermometer = let it be, as it was intended in the bums, will be immersed in water, when the water reaches 75 *, we keep the ham maker for no more than 3 hours, preventing the water from heating up more than 80 *, which is signaled to us by the red segment on the thermometer.

is it possible to knead meat for ham in HP Panasonic and (if yes) on which program?

on an unheated program, usually a pasta dough (dumplings), you should have.

[A.lenka]

A.lenka, I knead on dumplings in Panasonic for 20 minutes, add ice water just in case, although I take the meat from the zero zone of the refrigerator. Everything turns out great) the stove itself heats up a little during this time, I touch it outside, but inside the bucket is cold.

[A.lenka]

A.lenka, a couple of pages ago they wrote to me that HP Panasonka does not heat up on a dumplings mix, ideally interferes with minced meat, it turns out to be "jelly" - I couldn't think of another word. I store nitrite in a shaf, it is recommended to store salt in a dry place. 0.5 kilo nitrite. salt is a lot. Ice is added to the minced meat so that it does not heat up, it should not be more than + 10 degrees, and there are different temperatures for different minced meat. I also wanted to write that before it was difficult for me to pull out a ham, now I pour boiling water over the ham, jumps out with a bang. There was not enough hot water from the tap. Actually, that's why I rarely made ham before, and I was too lazy to twist the minced meat. I cook it in the evening, put it in the refrigerator to ripen at night, make coffee in the morning, doused it with boiling water, pulled out the ham. It's okay that I'm playing it wrong here