Elena Tim
Quote: GTI
Elena, really "why"
This airfryer needs water.
So I don’t understand, either skis do not go, or I ...
I agree on a tray with water, but only in the case of a metal ham and a high temperature, say, 100C. Then it is clear that the juice that has flowed out through the bag can be sealed to the bottom of the ham and then it will have to be scrubbed.
But in the case of Teskomovskaya ham, the procedure with water disappears, because it does not touch the baking sheet with its belly, but stands on its legs, to which, by the way, silicone linings are also glued. Therefore, water is not needed at all. And the temperature, frankly, is far from scorching.
Elena Tim
Quote: NatalyMur
I guess, according to the recipes for Beloboka, the ham is actually baked at high temperatures
Therefore, many people complain about the dryness of the ham. It just needs to be cooked the same way, at a temperature not higher than 80 degrees, and everything will be OK!
NatalyMur
So I am outraged - it turned out a baked cutlet ...
Elena Tim
It is strange, yes, that the producers of Beloboka and Redmond do not indicate the correct temperature regimes for hams? After all, they themselves would only benefit from it if people were happy to use their products, getting juicy, high-quality ham!
GTI Tatiana
Quote: Elena Tim
the juice that has flowed out through the bag can be sealed to the bottom of the ham and then it will have to be scrubbed.
Everything is correct.
My water in my pressure cooker is always clean "does not shine". So the juice does not flow out, which is very pleasing)
Linadoc
Tatyana, Tanyush, and I still vacuum Beloboku from above, for reliability and juiciness, before standing in Shtebochka. So I always collect 15-20 grams of broth in the outer bag. Means it skips the inner packet. And then I put it to cool, without opening it, like a sous-vide, and in my outer bag the most delicious jelly is formed, eaten first.
GTI Tatiana
Elena Tim,
Quote: Elena Tim
do not indicate the correct temperature settings for hams?
They indicate the temperature and time in the recipe book. For each method (saucepan, oven, airfryer) are different.
They write about the temperature regime:
"Strict temperature regime of 96-98 * C in the case when Beloboka is under water. If you want a dietary product, take a saucepan."
How))) They have not read our recipes, but hello!
Elena Tim
Don't tell me, Tan! We must call them, teach the mind to reason!
GTI Tatiana
Linadoc, Lina, are you doing a vacuum with Beloboka? Probably correct.
Pakat
Developers of Beloboka and Redmond, poor technologists of meat production.
And shredders from Poland and Czechoslovakia used centuries of experience in the production of ham and sausages.
According to the technology of shredders, products are obtained much better in Belobok than according to its instructions.

And I always put a saucer of water under the ham maker so that excess fat drips into it and does not pollute the oven ...
Linadoc
Quote: GTI

Linadoc, Lina, are you doing a vacuum with Beloboka? Probably correct.
Namely, inside there is a bag for baking with minced meat, everything is in Belobok with springs, and on top is a bag with vacuum - a matryoshka!
GTI Tatiana
Quote: Pakat
Developers of Beloboka and Redmond, poor meat production technologists.
They certainly have nothing to do with meat production, as technologists)
GTI Tatiana
Linadoc,
Quote: Linadoc
matryoshka!
Class. SUVID in its pure form))). I did on a low T * 68 * C very juicy
Linadoc
Quote: GTI
I did on a low T * 68 * C very juicy
So I am at 70 * C, as I already wrote, because minced chicken and pork. When beef + pork can be made 67-68 * C.
GTI Tatiana
Linadoc, Yeah
Linadoc
Quote: Pakat
And I always put a saucer of water under the ham maker so that excess fat drips into it and does not pollute the oven ...
Pakat, or maybe on top of Beloboki put on one more bag for baking? Nothing drips and does not pollute and you can collect the juice (it will come in handy on the farm).
Pakat
No, I need a dietary product, I rarely add pork ...
Linadoc
Quote: Pakat

No, I need a dietary product, I rarely add pork ...
In case of high cholesterol, add more garlic and celery to food (including sausage) - they lower cholesterol and retain all their beneficial properties at these temperatures. The idea is to make a recipe for the "right" dietary ham.
GTI Tatiana
Quote: Linadoc
The idea is to make a recipe for the "right" dietary ham.
We wait
Pakat
I give mine:
minced veal - 0.5 kg
beef in thin strips - 0.5 kg
pieces of beef fat - 300 grams
spices to taste, ice, or ice water, mix thoroughly for 15-20 minutes,
let it mature in the refrigerator for 48 hours. Cook at 80 C for 3-4 hours,
leave to cool with oven and refrigerate overnight.
In the morning, ready-made ham for breakfast ...

I run out of beef fat, I'll try without it, if it's not completely dry ...
Biryusa
Quote: Linadoc
With high cholesterol, add more garlic and celery to food (including sausage) - they lower cholesterol and at such temperatures retain all their beneficial properties. The idea is to make a recipe for the "right" diet ham
I wonder if you can make a ham without salt at all? And is there any minimum for her? I just have a person in my family who is forbidden to use salt.
Linadoc
Quote: Biryusinka
I wonder if you can make a ham without salt at all?
I read somewhere that the Germans generally do not add sausage, but add salted bacon. In general, you do not need to salt, it will be more tender. It's just tasteless without salt.
Pakat
And plus - salt is still a preservative component ...
GTI Tatiana
Biryusinka,
Quote: Biryusinka
I just have a person in my family who is forbidden to use salt.
My friend's mother cooked without salt at all, only different seasonings. In the family of the younger brother, the doctors categorically ruled out salt. How delicious mom cooked
Pakat,
Quote: Pakat
And plus - salt is still a preservative component ...
Yes, but she doesn't lie for long
dopleta
Tescoma passed the test in the oven.
Irina.
dopleta, Larissa, Well, thank you!!! I ran to read. Today I twisted Belobok in the store, didn't buy it, I'll wait for Teskiy.
Helga-Light
Girls, I got a notification:

Hello.

We would like to inform you that the product "Tescoma PRESTO Ham maker with thermometer 420866" is on sale.
Link to the product on our website:
🔗
P.S.
It turns out that the proposal is not yet relevant. Ordered - called, said - not yet available
Linadoc
Take a dietary "Doctor's" ham: minced turkey 750g + lean beef 350g + core celery.
Ham maker, shredder, ham press mold (materiel)
kirch
Wow, how pink!
dopleta
Linadoc, as you and I are in sync - my "Doctor" is cooling down according to GOST.
kil
Quote: dopleta

Linadoc, as we are with you in sync - my "Doctor" is cooling down according to GOST.

Duc is where the link to the recipe is.
Linadoc ... all by the way the question concerns. Why is it so beautiful?

... Because you can't be so beautiful in the world ... la-la-la
Linadoc
Larissa, Irina, laid out the recipe here - Diet ham "Doctor's"... It was just not easy to describe everything here. Irish, there must be something in the air, since we did this at once.
Masinen
Here is my tescoma ham
Ham maker, shredder, ham press mold (materiel)
Linadoc
Maria, Mash, very good! What did you make of?
Masinen
Made from
500 gr minced white chicken meat.
160 g pork and 230 g veal
Linadoc
Quote: Masinen

Made from
500 gr minced white chicken meat.
160 g pork and 230 g veal
It is immediately obvious that the meat is such that it does not require coloring!
Omela
Quote: Masinen
Here is my tescoma ham
Mash, it turned out great. (y) And how do you like Teskoma ??
Masinen
Omela, Ksyusha, I liked it. Only the pots must be matched to it. It's a pity that you can't cook in Shteba)
And I also too much alcohol, damn it !! Livanula is so heartily felt.
I'm thinking maybe it will wear out overnight?
Omela
Quote: Masinen
Only the pots must be matched to it.
I've seen many write about the pan. And I have a straight shaft, I didn't have to pick anything up.

I don't know about it will wear off. You will keep it in a container. Can be chopped and fried before serving. Then it will surely evaporate from tem-ry.
Masinen
I just put it on a plate in the fridge, otherwise it feels like a kapets, well, me))
And the rest tried and said nothing))
Maybe this is me finding fault?)
Omela
I don’t know how long you livanula, to me my 1st. l. per kg of meat is not felt at all.
Masinen
I am 20 ml, I just knew that a lot !!!
Omela
Cho-something a lot .. 20 ml, just 1 st. l.
Masinen
Right now I checked it, I have three spoons.
Omela
Well, yes .. then the drunk ham turned out.))
Pakat
A drink and a snack, in one product ...
Masinen
Yeah, drank and ate right away)))
Pakat
By the way, if you need Biovin, write yourself to Bosnia from Poland, there is time, and closer to Moscow ...
Masinen
I've already thought about it. It will be necessary to choose a free day and figure out how to make an order there.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers