Ham maker, shredder, ham press mold (materiel)

I think it cracked because it survived the sudden changes in temperature.

It shouldn't, since such recipes were made for it.

Virgin, and the cooking time is 2-3 hours? If more, what will be?

Girls, I ordered myself Teskom's ham at last. If anyone needs the coordinates of the store, write, I will throw off the link to the site.

They brought me my new Biowin ham ...
Comparison with Beloboka, in favor of Biovin, is made more solidly, the stainless steel is thicker ...
The insides are smooth, the ham will easily pop out, even if done without bags, but I ordered an additional pack of them, just in case ... They can be tried in Belobok too ... I'll make the ham I'll unsubscribe if by that time the adapter arrives to the camera, there will be pictures ...

[Pakat]

Pakat, So you also ordered in Poland or

In Poland, straight from Warsaw, a plane to Toronto ...
And from Kaliningrad, first to Moscow, then to Toronto, delivery is twice as expensive, if any ...
And the cost in Poland is cheaper, directly from the seller, without wrapping an intermediary ...

[Pakat]

Pakat, Of course, it is cheaper for you from Europe. But my calculation shows that delivery in Russia is cheaper. And moreover, many times faster.

[Pakat]

Pakat, I just tried to place an order again.
The delivery turned out to be 40 PLN, either to Russia or to Bosnia.
This is biovin itself and a thermomer.
In total, if you pay via Paypel, you will be charged 4 more PLN, totaling 108 PLN.

108 PLN = 1218.11 rubles ...

Yeah 26 euro kopecks.
Is it okay? How long did you get to Canada?

I also cost 108 PLN = $ 39.88 CAD ...
In addition, he did not charge me for PayPal, since the seller did not have it, he made it after my payment ...

I bought a ROSSLER shredder from my uncle according to an ad. He brought a hundred of them from Poland to Ternopil. I sent it, I received it the next day. It turned out 24 cu. e. and 2.5 cu. e. transport company.

Pakat, I just tried to place an order again.
The delivery turned out to be 40 PLN, both to Russia and to Bosnia.
This is biovin itself and a thermomer.
In total, if you pay via Paypel, you will be charged 4 more PLN, totaling 108 PLN.

Mary got a taste! I also want to look at biovin !!!!

This is what I got in an ordinary bank Do not judge strictly, I did it for the first time ...





No matter how she shook, she did not knock on the table with the jar and tamp it, there are still holes ... Between the lid and the meat there were fallop balls, they closed with effort, tightly.
It tastes a little dry, I want a tender ham.
Along the edge minced pork + beef (300 + 300g), in the center minced chicken (300g) mixed with pieces of pork and beef (300g) Cooked for 3.5 hours in a cuckoo at 75 °, then smoked it in a brand name for 30 minutes cold smoked.
Minced pork + beef. salt, ground pepper (4 peppers), a spoonful of whiskey, dried garlic, nutmeg. In chicken pepper, sushi ginger, garlic, salt.

Ira, what a touching it turned out, and what will happen when you get Teeskiy.

Thanks Irin

[vernisag]

vernisag, Irina, but it looks not dry at all! Maybe you need more fatty meat?

By the way, all the newfangled sayings and research that eggs plum. oil, lard are harmful to health, turned out to be fundamentally wrong, so you can add fat too little

[Inna]

Inna, Thank you! Yes, fat is probably not enough, but I understood that more water should have been added too. Well, the first pancake is lumpy, I will experiment.

[Irina]

Irina, very beautiful ham turned out.

[vernisag]

vernisag, gorgeous! I protect.
And here is my first from Tescoma.

chicken and turkey.
I thought it would be dry, but no, quite to myself. although a lot of liquid has been drained. greased the ham before filling with oil. before opening, she literally held it for a minute under hot water, jumped out like a pretty one. cut really badly, crumbles. I think it should have been gelatinized. and useful and beautiful.

greased the ham before filling with oil

What for ?

Well, what would get it easily, otherwise it will suddenly crack.

The ham maker has a 3-year warranty. I think that about the cracked one, you need to apply for the recognition of the marriage and replacement with a new one.

So, I can now report back, I ordered a BIOWIN ham maker in a Polish store on 04.06 almost at night, it was already on our mail by 11.06 at 11h. I received today, on the website of the Russian Post, information about the delivery was only today after lunch ... The package is packed in 2 cardboard boxes and very dense cellophane, very conscientious. I am very pleased. Now it remains to finish the sausages and you can start eating ham ...

[NatalyMur]

NatalyMur, Congratulations!!! (this is for your fun company)

[Irina.]

Irina., Thanks for the compliments!

My ham is boiling. The temperature is kept at 77 *. So I'm thinking how long to cook, 2 hours or a little more?
For pork, the cooking temperature is 71 *, right?
It looks like it is necessary to re-read the whole topic and write everything down, otherwise, while the ham maker was not there, I read everything, and now "porridge" is in my head.

The temperature is excellent, but I would put a thermometer for meat in the ham and orient myself by the internal temperature - 70-72 degrees and you can cool it ...

I cooked for the first time today. Pace. was all the time 80.3 hours cooked

The general rule is to cook at 75 - 80 degrees at the rate of 1 minute per 1 mm of shell diameter - this is critical!

The general rule is to cook at 75 - 80 degrees at the rate of 1 minute per 1 mm of shell diameter - this is critical!

I'm a bad mathematician.

I just can't get the ham. Lena say you need to joke with a thermometer against the walls. And where there is to poke something, there is also a red plate, which tamping.

Biovin diameter 100 mm - 100 minutes, divide by 60, we get 1 2/3 hours = 1 hour 40 minutes
Cook for at least two hours, taking into account the heating from the cold ...
Belobok: 110 mm - 110 minutes, 1 5/6 hours = 1 hour 50 minutes, cook for at least 2.5 hours ...

[Pakat]

Pakat, thanks for the calculation

And here is my first experience. I blinded her out of what was. I barely got it. When I nevertheless pulled out the spring with a seal and jerked around the edges, there was no chpok. I had to walk with a knife and shake it out. There was decent jelly underneath. The liquids poured out the glass. I put 10 g of salt to Omelkin's taste, but a little too little for me. Shaggy on the cut. M. b. stood a little in the refrigerator, 7 hours. The color is pink, the taste is decent.

[NatalyMur]

NatalyMur, thank you, I thought that it was necessary to 71 *.
And then I thought that my stove would not keep the temperature I needed, it has only 4 divisions, so it holds what I need by "1". I first put Brand on "Heating" in the smokehouse, but there only the temperature reached 60 * in about 40 minutes and did not rise any more, I had to move it to the stove and everything was OK. And I also warmed up the oven to 80 *, just in case, if it was not possible to keep the temperature on the stove, I would rearrange it. I was ready for all occasions, because I cook for the first time. Let's see what happens.

And tell me please, did you add water during cooking?
I originally had it, as it should be, 1 cm below the thermometer mount. And now, after two hours of cooking, the water level has become somewhere, probably already 3 cm from the mount. Temperature 82⁰
Did your water evaporate?

I have a pace. clearly kept 80 degrees for 3 hours. Neither here nor there

[Irina.]

Irina., I was also puzzled today - where to cook the ham. I put the cartoons in the pan - I calmly climbed in. So I'll be on a multi-cook at 80 degrees. make. Nothing - we'll learn, the main thing is there is a desire ...

[NatalyMur]

NatalyMur, there is a desire, that's for sure.
I add water, follow the level.

[Irina.]

Irina., under hot water it is necessary. It will jump out itself.
Husky, I topped up 1 time, yeah.

Girls, thanks for the answer. I also refilled it once, after 2 hours of cooking. Cooked for 3 hours. Now I took out a ham maker from the pan, and I'm afraid to pour cold water over it. What if it bursts due to the temperature difference? How did you cool?

[Barbara]

EVERYTHING, cooked, set to cool. She stood a little, the liquid drained, merged from the glass, tasted it, tasteful. Tomorrow we'll try the ham too. Cooked up to 72 *, it turned out 2 hours 40 minutes.
In principle, everything turned out to be easier than I thought. The cooking seemed confusing to me, but in fact I did not notice how time passed. I was doing household chores and went along the way to check the temperature. I only started the timer on my phone so that I wouldn't miss the time.
Barbara, under hot water it is necessary to get it tomorrow, when it’s already infused in the refrigerator and I’ll get out of the mold?
Husky, I poured cold tap water into another pan and immediately put the ham into it. So it is still in it, I will change the water, and then in the refrigerator.

And I didn't add water during the cooking process. I didn't notice that there was less of it and did not change the water when it cooled down

[Irina.]

Irina., yeah, before taking out. I first cooled it in a saucepan with cold water.

[Barbara]

Barbara, Thank you! I put the ham in the refrigerator, let my dear insist.

[Lyudochka]

Now I took a ham maker out of the pan, and I'm afraid to pour cold water over it. What if it bursts due to the temperature difference? How did you cool?

Lyudochka, do not be afraid, I put a saucepan with ham straight from the stove under the flow cold water, and hold it under the groove until it cools completely ...

How did you cool?

I put it in the sink with water. I have it deep and with the ability to overlap the drain. And the excess water is drained through the overflow if I add more cold water as it cools.

The girls were also dominated by ham. The induction cooker reigned at 2-ke the water temperature kept 74 °. But inside the ham, the temperature of 74 ° was reached only after 4 hours.
The ham maker fits into the Gipfel spaghetti pot, you just need to remove the temperature holder a little.
I haven't got it yet. Interesting .......

Girls all a tremendous hello, I'm at the dacha, the Internet is barely, I read your posts, well done. They all lamented. Today Teskomovskaya will be brought to me, I ordered it to my brother's address)
In the meantime, I do it in white-sided on a gas stove without a thermometer, but I forgot the induction (stove) at home.
Here's what happens.
I keep it raw for almost 48 hours in the refrigerator. The taste seems to me better, the minced meat is more mature or something. Then I pour cold water into a high saucepan, put the white-sided one. On the smallest comfort I put two flame diffusers and a saucepan. For an hour and a half, the water on a large flame heats up to the degree of "fisheye" - this is somewhere 70-80 * C, and then the fire for the smallest and 3 hours.
The ham is very juicy and dense. The color is pinkish. The photo does not convey color well.
I did not add water during the cooking process, it almost did not evaporate.
Hurray, I now have Tescoma. Now I want more Biovin. But I have never ordered it abroad.