Vinokurova
gala10, Gal, such a cool ham turned out ... even jelly in the first photo ?. class ... the pictures with a cut reminded me of canned crab meat ... it was so tender .. so it seems to me that you did it tenderly too !. How about fat? not a bit dry ?. although, such delight on the photos is felt that apparently in vain I ask the question ...
Gal, congratulations on the first ham !. prepared very well !.
gala10
Alla, there are no holes in the lid. Fits tightly. And then it was also vacuumized.
gala10
AlenKa, Thank you! Not a bit dry. Very tasty, only I didn't get enough ... And yes, there is jelly!
Vinokurova
Quote: gala10
only I got a little.
Here !!!!!!!!!
I knew it!. they also always say to me: "I'm sorry, but this time you cooked deliciously again ... I had to eat!"
Galya, there is a reason to repeat !.
gala10
AlenKa, yes I will be sure to repeat! Now I have learned.
dopleta
Quote: gala10
I learned how to make ham !!!
And this is the most important thing! Hurray-hurray-hurray !!! Congratulations dear!
gala10
Larochka, Thank you!!! I still thought that it was not available to me.
With your help it turned out !!!
Mist
Larissa, as always, an amazing recipe
I could not resist of course, it is worth the meat ripens. I made it almost exactly according to the recipe, only a couple of herbs were not found, I replaced it with smoked paprika.
I will report on the result tomorrow
dopleta
Oh, Irochka, how long have I seen you! Just yesterday I was remembering, passing by - I went to Proletarskaya to give a non-working prize for repair and thought that I had not heard of Ira for a long time ... Or we go on different topics.
Mist
No, I disappeared a little
I went on vacation, but got busy with business.
Here came and here is such a masterpiece !!!
Chionodox
Larissa, and if you vacuum it before sending it to the refrigerator for ripening?
dopleta
It will be great! It's just that I usually use vacuum containers and bags when marinating, when I need to marinate large pieces of meat, vacuuming speeds up this process several times. And finely chopped meat and minced meat and without a vacuum are perfectly soaked with marinade. But in any case, it will not be worse, it may be either better, or the same.
Chionodox
Larissa, tek-s ... We will try
Mist
as promised, the result
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000) Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
francevna
Mist, Irina, took a sample, delicious.
dopleta
Quote: Mist
as promised, the result
Muuuuu !!! And talk? (from anecdote) How does it taste?
Mist
I didn't try it yesterday, I just took a photo
I made 2 small containers, the men in the house checked out, at work they already knew 1 container, very tasty.
Yes, I had no doubt that it would be delicious, I will certainly do more, I liked it very much.
nakapustina
And here is my bread (leftovers). Made for 1.5 servings (for myself and for children). Tasty Next time I'll put more pepper.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Larissa, thanks for the recipe, now I wanted to cook the knuckle
dopleta
Oh, how you girls made me happy! Thank you my dear !
Vinokurova
Larissa, I pickled in your spices carbonade for sous-vide ... it turned out so tasty that there are no words to describe ... the tongue was swallowed - it's banal ... by the weekend I will bring them to the desired condition and feed them with your bread ... and then I will buy a knuckle, cook it according to yours recipe and become a goddess
And you will hiccup, because I will say: "and what am I ?. I'm nothing ... that's all Lariiisa ... she knows how to cut beer ... if you want, let's call?"
dopleta
Okay, for the sake of such a case, I’ll poik, I’ll bear it ... Or maybe you will regret me and cut your beer yourself, eh? In short, looking around, I'm waiting for reviews of bread and shank. I ran to the carbonade, looked - class!
Chionodox
Hey everyone! Larissa, I'm here with a report. I got such a bread Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000) Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000) Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)

Delicious!
dopleta
Thank you, Olya ! Very beautiful bread, and most importantly -
Quote: Chionodoxa
Delicious!

francevna
Chicken bread, from chicken I took breast and legs, without skin, weight 1100g, finished ham 900g. I didn't add vegetables, only salt and spices. It turned out to be tender and sooo juicy, the main thing is that my husband liked it.

Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)

Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
dopleta
Cool bread, Alla! Thanks for the implementation and report!
dopleta
And another ham bread, this time in an ice cream container. Ingredients - pork neck, homemade minced meat, spices, water. The container was evacuated and sewed for 4 hours at 66aboutFROM.

Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)

Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000) Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)

Chionodox
Larissa, again a wonderful bread! And again the big-eyed! Did you add gelatin in this version? I added only fresh green pepper as an additive from vegetables. I really liked that it turned out not boiled, but straight fresh. It crunches on my teeth
dopleta
Thank you, Olya! No, this time there is no gelatin. About vegetables - yes, it has been written about this more than once that if they are required cooked, then it is better to cook them separately, and in sous-form they remain crispy and almost fresh.
Chionodox
Next time I also want to try without gelatin. Then I will unsubscribe. But it will be somewhere in a month.
Iskatel-X
Larissa
In the original recipe, from the first page:
- Bulgarian pepper
- Chilli
Use raw, or pre-boil?

- Pitted olives
Bones - remove by hand, or a device?

How to calculate the amount of ingredients - for the existing container?
Superfluous should not remain. But there should be no emptiness in the container either.

How does the ham get dense, does not fall apart without the ham?
Thank you
dopleta
Iskatel-X
- If the pepper was cooked, I would definitely point out this.
- Canned olives are sold either with or without seeds. I have - pitted.
- I have indicated the dimensions of the container for a specific quantity of products. If leftovers are undesirable, it is better to use a larger container - the height of the bread not reaching the edges of the container is perfectly acceptable, why not?
- The ham does not fall apart not at all due to whether it is cooked in the ham maker or not, but due to the correct kneading of the minced meat and good tamping in any container used, be it at least a juice box, a ceramic mug or a plastic bottle.
You are welcome .
Iskatel-X
Larissa
Gelatin - in powder form, or liquid, cooked.
I haven't cooked anything with gelatin yet.

Ground marjoram - not in stores, only - chopped.
Will you be able to crush / grind it? Or still look for ground?
Thank you
dopleta
Gelatin - regular, powder. Marjoram can be in the form of dried chopped herbs. And once again I want to warn you - in my family everyone loves cartilage, but if in yours they prefer meat that melts in the mouth, then in the case of using chicken ventricles, I advise you to slightly increase either the temperature or the cooking time.
Iskatel-X
Larissa
... prefer meat that melts in their mouth - increase the cooking time
How much, in digital terms? In the original recipe, the time is 5 hours 20 minutes.

The use of chicken ventricles - what is the "highlight" of the ventricles? Maybe for softness - replace them with something else?
Then the taste will be different? The originality of the recipe will decrease. I would not want to.
How much cartilage? Chewing, not stretching?
Thank you
dopleta
Quote: Iskatel-X
What is the "highlight" of the ventricles? Maybe for softness - replace them with something else?
Then the taste will be different?
Those who love the ventricles know what their zest is, Iskatel-X - this is food, indeed, for lovers of cartilage, and for the softness of the bread it is better to replace them, well, and here you are right, the recipe will be somewhat different. It is written above that some members of the forum did just that.
Iskatel-X, I want to ask you for a long time, but I don't even know how. You see, reading your posts, it always seems to me, excuse me that you are kidding. It seems to me that 99% of the 25 pages of your messages are questions to which, in my opinion, you are well aware of all the answers. This is a kind of entertainment for you, am I wrong?
Iskatel-X
Larissa
I'm not kidding I want to eat.
I ask what I don't know.Then I cook according to the recipes that interest you. See my posts with photos.
I'm going to cook according to your recipe, then I'll post a photo.
If they don't answer, I travel to third-party resources, collecting the missing data bit by bit.

If stars are lit in the sky, then someone needs it!
If you put in a certain ingredient, then it makes sense!

I cook my pasta every night. And always some kind of garbage turns out: either a risotto with seafood, or a duck fillet with tangerines ... Ohh ... How complicated it is ...
dopleta
Quote: Iskatel-X
I cook my pasta every night. And always some kind of garbage turns out: either a risotto with seafood, or a duck fillet with tangerines ... Ohh ... How complicated it is ...
This is the fate of our gourmet culinary experimenters.
Iskatel-X
Chicken stomachs
- There are among the "giblets" and those from whom even fastidious are delighted. These delicacies rightfully include chicken stomachs or chicken navels, as they are popularly called.
- With a sufficiently long heat treatment (stewing, frying or boiling), they acquire tenderness and juiciness and, as a result, become not an ordinary treat, but the center dish on the table.
- The benefits of chicken stomachs deserve much more attention than their great taste. Cuticles or yellow films from them are used as a digestive enzyme, a remedy for the restoration of the gastrointestinal tract, pancreas and liver, not only in folk, but also officially recognized medicine.
- Chicken navels contain poly- and monounsaturated, as well as saturated acids. And with all this, the calorie content of chicken stomachs ranges from 130-170 Kcal per 100 grams, due to which the product is valuable as a dietary one.
- Due to the high content of protein, folic acid, iron and a lot of vitamins, chicken stomachs are incredibly useful for increasing appetite, improving the condition of the skin and hair, as well as maintaining the functions of the circulatory and immune systems.
- However, when buying a product on the market or in a store, you should be extremely careful: the shelf life of chilled stomachs is no more than 2 days. Frozen navels will be less useful, and those that are kept fresh for more than 48 hours will begin to produce toxins that are harmful and even dangerous to humans.

I will not replace ...
dopleta
If you really have never eaten them before, then rinse very thoroughly and remove (if it was not removed before selling) the inner hard yellowish-whitish film! If you notice green spots on it, throw it away without regret: this means that the gallbladder was pierced during processing, and the stomach will be bitter!
Iskatel-X
Larissa
Valuable hint!
Indeed, I have never eaten them. I looked in the store - the view is frightening. But even that did not stop, the recipe is so delicious!
The monkeys cried and injected, but continued to eat the cactus.
This is me about myself.

Chicken stomachs - will be from the store, which are available, such as "Petelenki".
Iskatel-X
Gathered all the ingredients. Increased proportionally, approximately 2 times.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Tarragon found only cut, ground in a pepper mill.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Chicken stomachs - rinse thoroughly and remove residual fat.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Chop the pork.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Instead of water, I used ice.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Add everything to the chopped meat except vegetables (Peppers and Olives). Stir in a bowl.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Stir for 15-20 minutes, until white "threads" appear.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Dice red pepper, chili pepper.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Add diced red peppers, chili peppers, and whole olives to the mixture.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Mix everything.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Tamp everything into a food container, use a cubic one to make it tighter.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
We evacuate.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Su-Vid, take it out of the container.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
We cut.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Delicious! Great recipe!
Vinokurova
Iskatel-X, you have a cool report !. They described everything in great detail ... the pictures are delicious !.
Iskatel-X
AlenKa
the pictures are delicious!
Eat to your health!

Note. Not too hot as the ingredients list might suggest.
I love it sharper. Chili peppers - I will increase.
dopleta
Sumptuously, Iskatel-X ! Thank you so much, great job! We also love everything spicy, but on the forum, knowing this weakness of ours, I always slightly reduce the amount of pepper or adjika, and if I indicate 1/2 fresh chili, I always take it from the side of the "ass", where it is much sharper ...
Iskatel-X
Larissa
Without vacuuming, in an ordinary ham - how long should it take to cook?
The same amount, or increase / decrease?
Thank you.
dopleta
Iskatel-X, we reduce the time, because we cook the ham at a higher temperature than we will see it. I cooked in a ham maker for about 3.5 hours at a temperature of 75about.
Iskatel-X
In a ham, in a bag (inside).
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Without evacuation. 75 * C 3.5 hours.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Ham cooked under pressure (in a ham maker) - it turns out more saturated with spices.
Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
Easy to cut into thin slices.
dopleta
Yes, richer, but not significantly. Only due to the fact that the same amount of minced meat, compacted with greater effort, takes up a smaller volume, therefore, the taste is slightly more concentrated. I don't feel a big difference.
Iskatel-X
We choose only the right ones Olives Olives
- The term "olives" exists only in Russia and in the post-Soviet space. In fact, both green and dark olives - these are the fruits of the same tree, harvested at different times and differing only in the degree of maturity. Depending on the variety and place of growth, olives at their most mature state can be reddish or dark purple. The black olives that we are used to seeing are the result of a chemical oxidation process and the addition of an artificial colorant - iron gluconate "E579".
- Usually olives for consumption are harvested still green and sorted by size, but such berries, due to the low oil content, are tough and bitter. That is why they go on sale already pickled, salted and stuffed, for example, with lemon, almonds or anchovies. Ripe fruits of a dark color, rich in oils, are further processed and pressed to obtain olive oil.
Don't buy black olives, they are tinted with artificial dye. Natural dark olives are never uniformly dark in color, always with transitions from dark purple to brown and green, depending on the variety and degree of ripeness.
- Useful substances: unsaturated fatty acids - oleic, linoleic and lanolinic.
- Unlike animal fats, they have a beneficial effect on our body, prevent the development of atherosclerosis, diseases of the heart and blood vessels.
- Essential oils protect the skin from the inside from ultraviolet radiation, the appearance of wrinkles and age spots. The B vitamins contained in olives have a positive effect on the nervous system, improving mood and giving a boost of vivacity.

On the package / can: Olives, water, salt, spices, stabilizer, ferrous gluconate E579 (color fixative), Lactic acid E270 (oil softener, acidity regulator).
lena_letochka
Larisa, thanks for the recipe!
The first pancake was not lumpy
True, Bulgarian pepper did not add (the daughter does not like it) and the salt was ordinary.
But my main taster, said that nothing tasted better. Although before that she said that she would not eat homemade sausage))
Made in a container. It turned out tight, cut like ham, though a lot of juice with gelatin.
I will repeat it unambiguously, but instead of chicken stomachs I will add something else.

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