A.lenka
Nataliya, Irina, Tatyana, Oksana, Girls, thank you very much for the advice and clarification!

Quote: natalisha_31
what kind of ham do you have?
It turned out to be a lot of meat - I had to put two ham makers. Beloboku and Biovin. In Biovina, the thermometer is inserted inside by design. If necessary, I will shove it there. And the temperature of the water will be regulated by Shtebka.

Quote: Loksa
It's okay that I'm playing it wrong here
Be smart, Oksanchik !!! Be smart !!! It's always good to read the advice of experienced people when you start doing something new.

Yesterday I was kneading meat with a mixer with spirals. Oooooooooooooooo! The meat is wound on spirals, water is sprayed throughout the kitchen ... My mistake is apparently that the pieces of meat were large, flat, but somewhere around 5 cm. Now the ham is standing. On the next game I'll be smarter ...
There was no time to test the bread maker, and I didn't have time to read all the recommendations - I'm only on page 11.

Masinen
A.lenka, yes, 5 cm is a lot)
I cut 2-3 cm.
The main thing is that now everything is compressed)
Aunt Besya
Girls, and how much does the temperature in Shtebe correspond to the established one? I put 76 (well, 1 degree for loss due to the non-tightness of the connection of the pots), and jumps right up to 82 on the scoreboard ...
Masinen
She must heat the water to the set temperature.
Elena, watch my video in the Recipe and there I showed the temperature in the bowl.
Masinen
Here)
Yulia Antipova
Masha, it turned out that my multicooker has limited capabilities. Here's what the manufacturer writes:

"Heating" mode 70-80 degrees 24 hours
Oven mode The TEMPERATURE button selects the required temperature mode: 40-60-80-100-120-150-180 ℃

Will I get 80 degrees of ham? And what is better then - heating at 70-80 degrees or an oven at 80 degrees?
Masinen
Yulia, do on heating.
Aunt Besya
🔗 🔗
generally from 74 to 82 jumps ...
Natalia K.
Quote: Aunt Besya
generally from 74 to 82 jumps ...
Elena, I also jump constantly. So it's okay
Aunt Besya
And I don't have any condensation on the side .. 40 minutes left
Natalia K.
Quote: Aunt Besya
40 minutes left

Then cool for 30 minutes in cold water and for 5 hours in the refrigerator.
Aunt Besya
Here I am!!
🔗
Take to the family !!
Jiri
Aunt Besya, Elena, excellent ham!
francevna
Aunt Besya, Elena, congratulations on a beautiful ham.
Aunt Besya
Thank you so much!! But I still have questions, though more about the ham maker, since cooking sausages at home is not news to me, but I used the shredder from Teskoma for the first time
Should the liquid be drained from it BEFORE or AFTER cooling? And how to achieve the tightness of the packing. It seems to be very tightly rammed, but there are still pores ..
Jiri
Elena, Elena, I read somewhere here, as an option, maybe the meat needs to be interfered with before makhoriki?
Masinen
Aunt Besya, beautiful ham!
I ram it with a spoon as I apply, in layers.
Aunt Besya
Maria, I have a spoon, a palm, and a finger ... So, you just need to adjust
Tanyulya
Aunt Besya, Lena, excellent ham !!!
I keep looking at your beautiful sausage!
Aunt Besya
Oh, Tanyusha, here you have all the masterpieces !! But still I am terribly pleased !!
Ludmil_a
I have a question for users of Teskom's ham maker. I can't get the ham out with the press. When I start to pull, he comes off the ham and I have to get it out with difficulty. Maybe there are some tricks?
Uncle Sam
I'm lucky, the ham gets with the press every other time!
On an "unlucky day" I do shamanism from the pioneers of Tescoma - I run along the walls with a thermometer probe. And with a savory chwak, the ham (sausage, etc.) comes out on a plate to eat.
Aunt Besya
Probably I can't say much yet, but it seemed to me that it depends on the filling density - I barely screwed the lid on. Then I had to cut the ham ..
Fofochka
Quote: Aunt Besya
it hardly depends on the filling density, I screwed the lid on. Then I had to cut the ham ..
Aunt Besya, Lena, super ham. I have the same problem. I stuff the minced meat to the eyeballs, ate I close the lid. It feels like it will fly out. And when I make half a portion, it comes out badly. You have to pry with a knife.
Loksa
Aunt Besya, super ham !!! beautiful pattern!
For myself, I decided to use exactly 1 kg of meat, well, plus 10 grams, otherwise it will still crawl out into the holes with a bun and does not look beautiful (this bun). And I already wrote that the smacked meat lay smoother - fewer holes. I drain the water after it cools down, I hope that it partially gelates, but maybe I'm wrong, I'll listen to the pros.
About pulling out the ham Ludmil_a, Uncle Sam, wrote - try to pour boiling water over the ham! I pull it out right away with a bang, and I stuffed the meat 1kg 60 g, the lid closed tightly. And before, it slowed down the desire to make ham. Your opinion is interesting.
At the expense of draining the rest of the liquid, I'll sit and listen. In the next. Once I add gelatin, it's interesting ...
Irgata
Quote: Ludmil_a
I have a question for users of Teskom's ham maker.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430867.0 By the way, I didn't even think that the press should get the ham .. the fact that it comes off is yes, it is.
Yulia Antipova
Girls, rejoice for me - Beloboka is coming to me!

Now I am intensively studying the materiel of the Girl, terribly afraid of confusing something ...

Question: did I understand correctly that we put meat in Beloboka without a package? Belobok in a slow cooker and since I will do it without nitrite, then can you eat the broth?
Irgata
Quote: Yulia Antipova
so how will I do it without nitrite, then you can eat the broth?
And you eat it with nitrite. Eat sausage with nitrite, even store-bought. There is little of it in the broth, and there is little broth. Don't get poisoned.
Ukka
Quote: Yulia Antipova

Question: did I understand correctly that we put meat in Beloboka without a package?
Yulchik, hello !!!
Delicious ham for you!

But in Belobok we put the meat in a bag, otherwise all the juices will flow into the water in which the ham is cooked ...
A.lenka
Quote: Yulia Antipova
Question: did I understand correctly that we put meat in Beloboka without a package?
In Belobok, I pack all meat in a bag or cling film. Otherwise, all the relish from the meat is boiled.
Natalia K.
Akhtungakhtung.
Girls what do you think two Tescom's ham will be in Steba DD1? And then one ham is too little for me
Irgata
Quote: natalisha_31
two Tescom's ham
on bottoms = 22 cm length, measure your head
Natalia K.
Quote: Irsha
on bottoms = 22 cm length, measure your head
Thank you.
Yulia Antipova
Quote: Ukka
But in Belobok we put the meat in a bag, otherwise all the juices will flow into the water in which the ham is cooked ...
Mlyn ... I don't want to cook in a bag .... but surely it will be safsem ineffective ???

Quote: Irsha
And you eat it with nitrite. Eat sausage with nitrite, even store-bought. There is little of it in the broth, and there is little broth. Don't get poisoned.
Ya-ah-ah-ah? : crazy: Yes ya and very nitrite gobble up! : girl_dance: But my husband was diagnosed with an ulcer, so I'm looking for something to replace his favorite store sausages and meatiness ... I think that for the period of exacerbation, it is better to cook the ham without nitrite ... I understand that it will lose in taste. I understand that it is better with pork ... But I have to make chicken and turkey with simple salt ... Without fish ...

Five minutes later ...

I just thought ... I'm baking a chicken in the oven in my sleeve ... And nothing ... eating ... I eat like a pretty girl and she doesn't mind mine ... Maybe then I'll put some meat in my sleeve ??? It's definitely heat-resistant ...
A.lenka
Quote: Yulia Antipova
But you have to make chicken and turkey with simple salt ... Without fish ...
Chicken and turkey are delicious too. I would add meat from my legs for taste. And a little gelatin. Gelatin does not affect the ulcer in any way?
Yulia Antipova
Quote: A.lenka

Chicken and turkey are delicious too. I would add meat from my legs for taste. And a little gelatin. Gelatin does not affect the ulcer in any way?

Alyonushka, gelatin will definitely be there, firstly, I adore it, and secondly, gelatin is not only possible for my husband, but also necessary!

Thanks for the tip with the legs)
Irgata
Quote: Yulia Antipova
I understand that it will lose in taste.
if you put nitrite at the norm, it somehow ends up, ordering is expensive, so on holidays, and of course, without nitrite, there is less sausage spirit, and not at all, a beautiful neat serving of the same boiled meat, and boiled in a different way, at low t, in any case the taste differs from the standard 100-degree cooking even better with its ulcer - the meat is softer.
Irgata
Quote: Yulia Antipova
Beloboka
Ham maker Belobok - Russian analogue of the Redmond ham, made in St. Petersburg, made of high quality stainless steel.

I have wanted to buy such a ham for a very long time, especially at the cost of Belobok much lower than the popular Redmond, but in quality it is not inferior.
how proud we are
A.lenka
Quote: Yulia Antipova
Maybe then I'll zaphny meat in my sleeve ??? It's definitely heat-resistant ...
Yulechka, but in anything, if only it does not harm health and does not let the liquid pass.
One more point. Beloboka has sharp hooks with springs. In those places where they touch the product, it is better to lay the liner. Silicone gasket. For example, a silicone mat. Otherwise, the film breaks through and the juice flows out.
A.lenka
Quote: Irsha
Ham Beloboka is a Russian analogue of the Redmond ham,
Something I suspect that on the contrary - the Redmond ham is an analogue of Beloboka. Beloboka is as old as the World ...
There is also an Endever ham maker of the same design. I think she will be cheaper than her twins.
🔗
Irgata
Quote: A.lenka
Something I suspect is the opposite
all our kitchen utensils and units are analogs, except for the crush for mashed potatoes, the Soviet industry did not indulge, what was produced was not in general availability, there are many examples of copies of one or another Japanese or European technique on the forum, and what difference does it make to us, it only worked yes it did not break
Fofochka
Girls, and the price is on Tekomu bites. I wanted to order another ham. On Ozone 3 thousand. Is Belaboka lope worth it?
Yulia Antipova
Girls, thanks for the advice, I will ask you more ...

What about
Quote: Irsha
how proud we are
here is information about domestic computers that were better than American ones ... 🔗

I think Masha will not be offended that at her kitchen table we are chatting not only about her magic ham ... Over a cup of good tea, and under a ham sandwich, what you just can't talk about ... sincerely so ...

Quote: Fofochka

Girls, and the price is on Tekomu bites. I wanted to order another ham. On Ozone 3 thousand. Is Belaboka lope worth it?

So, because of the price, I didn’t take it ... Although I’m looking now that I’ll have to take a thermometer anyway ... But there are no cheaper thermometers at OZONE ... And the quality is "Eat at home", and this is pure China .. So subtract the cost of a good thermometer (from 1300 from GEFU) and you get the cost of Tescom ...

I took Boloboku from Ira-Mist, cheaper, so how much new - I don't know ...
Irgata
Quote: Fofochka
the price is on Teskuy biting
it is not clear that they are winning, they have lost such a lot of buyers at once, and not just buyers, but locomotives - one will buy, followed by a list of happy followers
Natalia K.
Quote: Fofochka
and the price is on Tekomu bites. I wanted to order another ham. On Ozone
Elena, I also want one more Tekku. I'm waiting for Black Friday at Ozone, maybe a ham will be cheaper.

But when this Friday will be, I do not know.

Yulia Antipova
natalisha_31, one will be 11.11, the other 27.11 ... Information is not 100% ...
Natalia K.
Quote: Yulia Antipova
one will be 11.11, the other 27.11 ... Information is not 100% ...
Thank you. I will look on these days, what if ...
Masinen
natalisha_31, two tescoms will not fit into the Shtebu!
Natalia K.
Masinen,, and so you want to climb
Irgata
Quote: Yulia Antipova
which were better than American ...
yeah .. better, it's better, the current is out of the reach of the majority and as he writes, we didn't need them then - there was no network

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