Pakat
Mash, I agree with you, just out of respect for you ...

irysikf, you need to read all the pages, look at the second ...
irysikf
The topic is fresh, there are few pages - I read honestly from the first page, I reread your post on the second page (I did the same before asking a question) - well, I don't see anything about milk I'm going to read it again
GTI Tatiana
Doxy, Vera, thanks for the topic. I barely found her. Since yesterday I caught fire with a ham maker and today I study everything.
Girls what's the difference between Beloboka, Redmond and Tescoma? I am asking in terms of convenience and result. Who is more experienced in these devices, can you advise or compare like that?
Masinen
Tatyana, the result is the same everywhere, subject to all the points of preparation.
Convenience, they say, is more convenient, but you can't put it on its side, but white-sided is possible. Today I put it in the headquarters, turned on 75 grams and went on business)
And only standing up to the one)
And redmond and white-sided are the same)
GTI Tatiana
Maria, Thank you. The horror lit up like. Straight can buy different.
GTI Tatiana
Quote: Masinen
And redmond and white-sided are the same)

Only Redmond from aluminum. it seems. Then Beloboka wins.
Masinen
Steel beloboka)

And here is my ham !! She's so cool! Now I think, do I need Tescom?)
Ham maker, shredder, ham press mold (materiel)

Pink like a piglet)
I went to the headquarters to brag)
Tanyulya
Mashunechka, happy birthday to you !!! The ham is excellent. Next week I will try the same in Belobok using entoy technology.
Masinen
Tanya, be sure to do it !! It's so cool, so white-sided steers !!
Thanks for the compliments!
irman
Masha, your ham just turned out to be a feast for the eyes, you will probably have to get the white-sided one too, for three years I did not take it in my hands.
marlanca
Masinen,
Mashun, what a beautiful ham it turned out, and what did it make? Cooked in a bag?
Masinen
Irish, of course get it!
marlanca, Galya, yes in a baking bag.
Pakat
My milk has boiled, it cools down with the oven, it will cool down, I will put it in the refrigerator, I will open and cut it in the morning ...
Masinen
Pakat, correct!
I cooked ham for two days)
Pakat
About designs of ham makers:
The main disadvantage of Teskoma is that the use of plastic during heat treatment is not environmentally friendly, no matter how good the plastic is, it is still chemistry. Another minus a closed glass.
The use of food grade stainless steel is a much better solution, it is more inert.
The design of a closed glass, without holes, for draining excess fat, and I did not notice them in Biovina, all the fat remains inside the product. At one time, for this reason, I gave up making brawn in a slow cooker.
Minus Beloboka and Redmond are external springs and grooves for them, through which the product can be squeezed out during pressing and the inconvenience of tensioning the springs.
If holes are made in Biovina, it will be a good compromise ham shape.
Tatoshenka
Quote: GTI


Only Redmond from aluminum. it seems. Then Beloboka wins.
I have Redmond, she is also steel, stainless steel. There were no problems and broken nails, as well as cut hands. Will fit into the cartoon sideways.
Malva
Perhaps I overlooked, or perhaps I'm dull .... how much ham should I cook in a slow cooker?
Doxy
At 80ºC 3 hours
Masinen
And I cooked at 75 gr.
Loya
Quote: Doxy
Loya, everything is correct, but I think you don't need to pierce the bag! I don't understand why this needs to be done - there is no scientific justification)))
Dear Doxy, having rummaged about sausages-hams at her leisure, she found a logical (and maybe not only) answer to this burning question. The bag is pierced, both internal (the one in the ham maker) and external (if someone like me decided to shove the ham maker into the baking bag) to avoid breaking the bag in the wrong place. That is, we pierce that part of the bag with minced meat that sticks out upward and, accordingly, prevent the juice from leaking out of the ham maker and water flowing out of the bowl.
Loya
Quote: Tatoshenka

I have Redmond, she is also steel, stainless steel. Will fit into the cartoon sideways.
I have this way
Byaka zakalyaka
Who said that Biovin has no hole ??? It is in the center, a thermometer is inserted into it if hunting, through it liquid flows out
Natalishka
Quote: Masinen

And finally you goof! I did not wear the springs correctly !!! I only realized when I cooled it in water !!
I didn't pull them to the edge of the case, but hooked them in the middle, and I'm still happy with this, that's how easily I put it on)
In short, I redid it and immediately pressing became better))
Balda, balda)
Masha, at the beginning I also pulled the springs. Before pulling, I always watched the video of Beloboki. I was afraid that I would not dress correctly and the ham would disintegrate: lol: And I was so tired of it that I took it and hooked it just as convenient for me in the middle. It turned out easy and simple. And since then I have been doing this all the time. Nothing crumbles, it turns out great.
Pakat
Total: New technology has been tested, positively confirmed.
Was baked in Belobok, wrapped in foil, in the oven, 180 F, vertically, on a wire rack over a frying pan with water.
Baking time 4 hours, put in a cold oven, cooled down with it.
It turned out to be a dense pink beef ham, juicy, delicious ...
It remains to buy nitrite salt and try the classic sausage method.
There won't be a photo, the batteries are dead ...
GTI Tatiana
Thanks everyone for the answers. You need to buy already, and not be tormented by questions.
Malva
Quote: Doxy
At 80ºC 3 hours
Pasib)
Masinen
Quote: Natalishka

Masha, at the beginning I also pulled the springs. Before pulling, I always watched the video of Beloboki. I was afraid that I would not dress correctly and the ham would disintegrate: lol: And I was so tired of it that I took it and hooked it just as convenient for me in the middle. It turned out easy and simple. And since then I have been doing this all the time. Nothing crumbles, it turns out great.
It doesn't matter where I hook the spring?
Elena Tim
Quote: Masinen

Steel beloboka)

And here's my ham !! She's so cool! Now I'm thinking, do I need Tescom?)
Ham maker, shredder, ham press mold (materiel)

Pink like a piglet)
I went to the headquarters to brag)
Wow! Maaash, well you finally done! And I almost missed this topic. So cool!
Mashun, you have a real piggy, rooozy! Pretty girl!

Elena Tim
Verochka, thanks for the separate topic! Very comfortably! And then we scampered back and forth on the forums. And here even the recipes are first laid out! Thanks again!
Well, take us Omelkoy, too, with our latest works!

Moroccan lamb roll in Tescoma ham (Elena Tim)

Ham maker, shredder, ham press mold (materiel)

Ham "Piquant" with dried apricots in Tescoma ham maker (Omela)

Ham maker, shredder, ham press mold (materiel)

Look ... so, we also tried ... a little ...
Elena Tim
Vera, girls, and did anyone try to make fish ham? I am wondering what temperature needs to be achieved inside the ham so that everything cooks properly without losing the juiciness. I am now going to do just fish ham and am in a stupor regarding the temperature.
Elenka
Lena, I used to buy fish sausage in our Metro (only there was such a yummy). There were 3 species, two of them with pangasius and other fish (I don’t love it). But the most delicious of pink salmon with mackerel. Real fish ham, fish in it in large pieces.
Elena Tim
Yes, the composition of the ham I have already formed. I would get the right temperature inside the piece. Lenus, you do not know, by any chance, what it should be?
Elenka
Quote: Elena Tim

Yes, the composition of the ham I have already formed. I would get the right temperature inside the piece. Lenus, you do not know, by any chance, what it should be?
Delicious! The ham is medium in taste between cold and hot smoked fish. It seems to me that the temperature may be the same, but the cooking time is shorter.
I am pleased to watch your recipes! What a fine fellow, just a culinary talent!
Elena Tim
Now in the internet I found information that the temperature of the fish should be 75-85C. But for some reason it seems to me that it will be rather dry if brought to 85C. I'll try to wait for 75C.

Lenochka, Thank you!!!
Elenka
Yes, strange, pork is cooked at 72, but here ... 85.
Yes, you need to get boiled fish.
Elena Tim
Everything is decided, I will do 72C! Why am I going to dry it ?!
Stafa
Flax, in the book for the ham maker there is a recipe for fish ham and there is also a recommended time of 40 minutes at 85C.
Elena Tim
What?! Why ... what ... did I not get in there? Oh my God!
Stafa
Elena Tim
Aaaaaaaa! Found it! Svetikthank you druhh! This is not the first time you help me out! Then with this non-fit thermometer ... oooh ... when I remember!
Stafa
Let's make fish, I also want to swing at it .., tell us about the taste and what you put there for spices. We are waiting.
Elena Tim
Natalishka
Silver carp would probably turn out very tasty
Crochet
My second ham from Teskomovsky ham:

Ham maker, shredder, ham press mold (materiel)

Ingredients: pork neck (ropes over 1 kg.), Prunes (30 gr.), Walnuts (30 gr.), Salt (18 gr.), Spices (4 gr. Spices for pork + 4 gr. Powdered sugar), water (100 ml.).

50% of the neck was cut into cubes, the remaining 50% passed through a meat grinder three times.

The minced meat was kneaded with manual kitschenaid, dough hooks, for 10 minutes at the highest (9) speed ...

Compared to the first ham (chicken was), there was practically no broth after cooking ... so, a tablespoon ...

My sooo liked it, they say delicious !!!
Elena Tim
Wow, how juicy! Beauty!
Kroshik, great, right now!
Omela
Aha, class !!!
Lerele
I got my Biovin, made a blank, but I didn't have it all there
Meat only 1 kg. Hmm.
And in the recipes in the book of meat as much as 1kg 200 grams in the recipe.
Loya
I made my own sausage. I tried to do everything according to technology. It turned out delicious, but it's a piece of pressed meat! And I would like a pink pig! But I don’t give up: I’ve already cut the meat from a homemade cockerel into pieces, added spices, prunes and walnuts, stood at room temperature and in the refrigerator in a ham maker and is already being cooked in a multi-cooker in a multicooker. The people around say that my sausages should never be pink. But you somehow succeed ??? The husband said: there will be sausage (meat in the press)!
Masinen
Quote: Lerele

I got my Biovin, made a blank, but I didn't have it all there
Meat only 1 kg. Hmm.
And in the recipes in the book of meat as much as 1kg 200 grams in the recipe.
Maybe it was badly rammed?
GTI Tatiana
LereleDoes Biovin get up in the Headquarters or lying down?

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