Sibiryachka
Larissa, Thank you so much!
Gata
Girls, I will answer all at once. I have no complaints about the tescom, except that it must be placed vertically when you cook. Well, the prices. I wish it could be placed horizontally. Plastic does not scare me, but I just like metal more. The style of ham, may everyone forgive me, does not bother me much.
Lelik_R
Hello! Yesterday I became the owner of a Redmond ham, and the question immediately arose. I have a multicooker-pressure cooker, and the recipe book shows the cooking time in the Soup mode in a regular multicooker. Can you please tell me how to make ham in this case? Or it doesn't matter what the pressure cooker is, you still need to use a Multi-cooker 70-80 degrees and cook for 3-4 hours?
Rarerka
I advise you to choose a recipe from the forum, study it with comments and implement it. This has already been passed by the members of the forum, experience was gained for a better result, which they shared so that there were no questions left.
Good luck
Viky_sik
Girls, sorry for the stupid question, but how do you measure nitrite salt? Scales in the form of a spoon? I also want to try to do something, but I'm afraid.
Rarerka
Viky_sik, Victoria, any scales with an accuracy of one gram
Viky_sik
I am asking for help again! Who has Biovin ham, can you advise which one to take for 1.5 or 3 kg? I placed an order for a small one with a saucepan included, but had doubts.
Ilmirushka
Viky_sik, Victoria, I have a small Biovin. I got it, I use it, but after the first ham I realized that I had to take a large one. With a little fuss, there is a lot of time, but the result is ... three times breakfast together. Take the big one!
natushka
Quote: Viky_sik
1.5 or 3 kg.?
Depends on the number of family members and how you eat. And what to cook for 3kg?
Ilmirushka
Quote: natushka
And what to cook for 3kg?
How in what? In the same Shteba. In width, it will fit into a 5-liter bowl, and only in height ... two bowls!
Well, there are two of us at home, we had breakfast twice, the children stopped by - a couple more sandwiches and ... that's it. And from 3 gk of ham in the refrigerator, at least 4-5 days will be enough.
Viky_sik
So, wouldn't it work in an ordinary saucepan? I haven’t lost my mind yet. And judging by the description, only 3 kg in width. more.
And there are 4 of us in the family - two adults, a teenage daughter and a 2-year-old son.
ANGELINA BLACKmore
I bought a mini oven for cooking ham. In a slow cooker, in water, I don't really like it.
Marpl
Viky_sik, Victoria, if there are a lot of people, then it is better to take 3kg ham. She stands in the Staff, or adapt a saucepan of a suitable diameter. Here is a photo of a small and large ham maker in Stebe. They have the same height 19cm, differ only in diameter - 10 and 16cm. And the price is 1700 and 2100 rubles.
Ham maker, shredder, ham press mold (materiel)
Ham maker, shredder, ham press mold (materiel)
Ilmirushka
Marpl, Marina, do you have both small and large? Cool! Didn't hang how many ham in a big one do you get? I have been thinking for a long time that I need to order a big one, and a small one ... give it, sell it, adjust it for cheese




Quote: ANGELINA BLACKmore
I bought a mini oven for cooking ham.
ANGELINA BLACKmore, Natusya, tell me the details, how without water, just like in the oven? I have never done it, you need to gain experience!
ANGELINA BLACKmore
Ilmir, I myself have not yet tried to do it in it (I just bought it) And I read Pakat as he cooks. Really like.
Homemade ham without swine (cook with Pakat)
Ilmirushka
Quote: ANGELINA BLACKmore
And I read Pakata,
Aaaa, I also read Pakata, but I followed the path of Lenuska Timkina. But we need to expand the sausage possibilities. Tatiana-Admin, in general, manually twists and cooks in a film in a pan
ANGELINA BLACKmore
Quote: Ilmirushka
and cooks in a saucepan
I just don't like cooking in water. I want it in the oven (that's why I bought a mini-oven)))
Ilmirushka
ANGELINA BLACKmore, Natasha, Homemade sausages "Creamy" and so Homemade chicken sausages
ANGELINA BLACKmore
Ilmir, I already went through all this)) And in forms, and in shells, and in film ... I did everything. In the film, you still have to make a certain amount - when after stuffing the shell, minced meat remains in the meat grinder, so I twist it into such "sweets"))) I cook them with sausage.
Marpl
Ilmira, I have 2 small and 1 large Biovin ham. The Shtebu holds 2 small ones (in the first photo) or one for 3 liters. I did not weigh the finished ham, but in a large output it was 2 times more. I also read Pakata so I bought 2 small ones to do with different additives.
dopleta

Natasha, and after all Pakat began to cook in the oven after me:
Ham maker, shredder, ham press mold (materiel)Brawn in a ham maker
(dopleta)
Ilmirushka
Quote: Marpl
bought 2 small ones to do with different additives.
but another thought haunts me. Small Biovin does not suit us in size, I want to buy a large one for ham, and a small one to remake for cheeses. All you need to do is pick up a container that would go inside and make small holes in it.




dopleta, Larissa, dragged away to her bins. Everything is so simple and 100% delicious. And absolutely no nitrite! ... Although you need very little of it in ham, it somehow annoys me. Yes, and we do not keep such food for a long time, so nafikh me this nitrite! I will definitely make a delicious according to your recipe!
ANGELINA BLACKmore
Quote: dopleta
Natasha, and after all Pakat began to cook in the oven after me
Well, why do I like the option "not in water"
Marpl
There are also 2.5 kg ham makers Austria.Ham maker, shredder, ham press mold (materiel)
Ilmirushka
Marpl, Marisha, Thank you. Well, she is so naughty. I also walked the sites. Still, I think we should take 3 kg. And Biovinovskaya is larger in volume, and at a cheaper price
ANGELINA BLACKmore
Today at Wildberry a ham maker costs 311 rubles

🔗

Rosie
Girls, please advise which of the multi-cooker-pressure cookers is more convenient for making ham: Shteba or Element?
According to the characteristics, a certain temperature can be set on both. I tried to cook ham on the stove, but did not like being tied to it for 3 hours, the temperature constantly jumped in one direction or the other.
Now I decided to buy a slow cooker especially for the ham. I found the element in our republic, and Shteb will need to order from Moscow.
Sudarushka
Rosie, why not buy a ham maker? I have Tescoma, I have been using it for over a year and it is very cool! She does not need to jump, there is a lid for a ham maker on a pan Ham maker, shredder, ham press mold (materiel) keeps the temperature stable
Antonovka
Rosie,
I cook at Shteba, I also have an Element. But I cook in a ham maker
smslisa
Quote: Sudarushka
there is a lid on the ham maker on the pan
Sudarushka, tell me where did you get the cover? I really feel that I really need it)
Sudarushka
smslisa, in the Teskom store, it is inexpensive, and saves gas well and keeps the temperature. You can probably use the online store
tascha
For the first time I made a ham in teskom. I did everything according to the recipe on the forum, namely, it was heated to 75 and cooked at this temperature for 3 hours, sometimes dropping to 72, but the recipe says that at 70-75 cook for 3 hours. I have a gas stove. Tell me, there can be no lack of cooking in this mode, or is there a danger? Pork chicken.
Bake
Hello everyone!
I am now also in your ranks.
My relatives gave me a ham maker, because they never used it themselves and it has some shortcomings. We bought it like Redmond, but it doesn't smell like Redmond
Here is a photo of the packaging,

like the picture is exactly like the Redmond one, only the name "Redmond", which should be in big letters on top, is not there.
And the lids of the ham maker don't say "Redmond". And there is no recipe book, only instructions for use.

Most likely, a Chinese fake, albeit a very high quality one.

I am writing this to those who want to buy a Redmond ham maker, so as not to fall for a fake.

But all this is not scary for me (they don’t look a gift horse in the mouth), the quality of the ham maker is quite decent, but there is one more nuance - one of the four springs was lost by the former owners.

I was looking in the net to buy - no ... Maybe you can tell me if the ham will work without the support of one spring? If not, then maybe someone knows where it can be purchased (Ukraine)? I would be very grateful!

And more questions about the recipe:
1. In the recipe for a doctor's sausage, beef is indicated, we do not sell it at all, can it be replaced with veal?
2. In the book of recipes for the Redmond ham maker it is indicated that you need to cook in a slow cooker on the "Soup" mode. I have a redmond pressure cooker, "Soup" mode under pressure, so should I cook in this mode? Will the roasting sleeve burst?

I would be grateful to everyone for the answers.
Masha Ivanova
Bake, Olya! In Russia, Avito sells a lot of ham makers made by different craftsmen. You probably have a lot of them in the CFM. Can I contact them and talk about selling the spring?
Bake
Masha Ivanova, Thank you! But I already asked, they do not sell separately ...
Masha Ivanova
Oh. what a pity! And there is a manufacturer on your box! Or, if he is an exact copy of Redmond, he can find out where the services are on their hotline. Or look at the parts stores?
plasmo4ka
Bake, make a new markup on the body and make holes under the 3 springs, there is no need on the lid, because it still needs to be closed ignoring the instructions, otherwise the bag will be perforated

If the SCV has sous vide mode then cook on it

Masha Ivanova, Elena,
Bake
Quote: Masha Ivanova

Oh. what a pity! And there is a manufacturer on your box! Or, if he is an exact copy of Redmond, he can find out where the services are on their hotline. Or look at the parts stores?
looked, no manufacturer is indicated. only made in China
leafed through on Avito, you also sell springs, eh ...




Quote: plasmo4ka

Bake, make a new markup on the body and make holes under the 3 springs, there is no need on the lid, because it still needs to be closed ignoring the instructions, otherwise the bag will be perforated

Masha Ivanova, Elena,
idea! Thank you!
and what would you advise to make a hole? husband needs to formulate terms of reference
Masha Ivanova
Bake, Olya! That's great, well done Angela! Still, one head is good, but when there are many of them, there will definitely be a way out!
plasmo4ka
Quote: Bake
and what would you advise to make a hole in?
well, this is already a question for my husband
Bake
girls, thanks a lot! that's why I love the forum!
plasmo4ka
Bake, do not rush to make holes, you can try to find a suitable spring or order it for craftsmen. In any case, the problem is completely solvable.
Bake
Quote: plasmo4ka

Bake, do not rush to make holes, you can try to find a suitable spring or order it for craftsmen. In any case, the problem is completely solvable.
Yes, my husband said that it’s hardly worth cutting out the grooves - the unit may fall apart into pieces.
I found more or less suitable springs, however, they are not made of stainless steel, but I think they will do. All the same, the ham in the bag will cook, there will be no direct contact of the spring with the product, even through water.
plasmo4ka
I am of the same opinion
Bake
I am reporting.
I tried to make a doctor's type sausage according to GOST.

What can I say - the color of the doctor's sausage is there, there is a taste, there is a smell, but in appearance it is not entirely presentable - the uniformity of the structure did not work out. And what you want - my meat grinder and grinder are not industrial, it's good and so. By the way, I didn’t find beef here, I replaced it with veal. Minced meat with salt and specialty was kept in the refrigerator for 24 hours, then I added ice-cold milk and an egg. And instead of cardamom, I accidentally poured coriander - I confused the names, but this did not affect the taste.

Only the color, as for me, is bright. Although nitrite salt gave 8 g, and table salt - 10 g per 1 kg of meat. It is necessary to give even less nitrite. I want a piglet-pink color. And table salt is also a little less to give - as for me - a little salty.
But, for the first time, I would say - it got very good. The ham maker did it with a bang! The sausage is dense, well cut.
By the way, my husband adapted these two springs, they hold well.


Maybe someone will be interested. I cooked in a pressure cooker on the Vacuum mode, because the Soup mode is a pressure cooker, under pressure, it does not fit. And the Vacuum mode without pressure and there you can set the temperature .. Set it to 80 degrees. I cooked for 2.5 hours, I was afraid to go undercooked.
I put the ham maker in the pressure cooker and poured it with cold water.
After 15 minutes, the water was already 55 degrees, after half an hour - 65, after an hour - 75, after 1.5 hours - 80 and so it lasted until the end of cooking.

At the end of cooking, I measured the temperature inside the loaf - 74 degrees, is that a lot?

In principle, the sausage suits. The husband said that the meat is really felt in it, and not that in the purchased sausages. But, given that such a sausage is not stored for a long time and it cannot be heated (so that, for example, it does not deteriorate on the 3rd day), then for us this amount of sausage is too much at a time. I will have to prepare half a prophecy.

By the way, can you freeze it? Not to affect the taste?

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