NatalyMur
GTI Tatianalooks very appetizing
kil
GTI Tatiana, beautiful, hlchu recipe, interesting, and languages ​​can be made in jelly in a ham maker?
GTI Tatiana
Quote: kil
tongues can be made in jelly in a ham maker?
Irin, you can. Only chopped raw or cooked? The language takes a long time to prepare. Need to try.
Elena Tim
Quote: kil
interesting, and languages ​​can be made in jelly in a ham maker?
As far as possible!

Oh, what would you do without me!
kolobashka
Quote: kirch
It tastes better.

Loya, gorgeous!
Aygul
I have a language
kolobashka
You can cook in it! even vegetables. I’ll cook another ham right now and start experimenting with vegetable terrines.
GTI Tatiana
Elena Tim,
Flax, I'm thinking of cutting raw tongues thinly and twisting them. And with boiled ones for a long time. Although the tongue may not weld at 75-80 *. It is interesting to drink with them, if they cook there, then they will cook in a ham maker.
Loya
Quote: NatalyMur

Loya, I don't dare to add this yet. For now, it's simple ... salt, sugar, spices, ice water ...
NatalyMur, I somehow added "Liquid Smoke". Tasty, aromatic, but there are vague doubts that this mixture is not quite good for health ...
Loya
Quote: GTI

Virgo, here is my creation)
Ham maker, shredder, ham press mold (materiel)

She made pork neck rolls in a teskome. It turned out delicious. This is not a ham, it is different. Delicious and juicy. I can lay out the recipe, but on what topic?
P.S. The color of the roll is uniform, pinkish and beautiful. Photo from the phone, not good without editing.

Very nice and delicious!
Elena Tim
Quote: GTI
Although the tongue may not weld at 75-80 *
Tan, yes, there is no point in boiling the tongue at low temperatures, this is not ham to achieve pink color. Another thing is whether it is possible to cook in Tescom at a temperature of 100C?
NatalyMur
Loya, nah ... I don't want liquid smoke ... I want a smokehouse
Pakat
Quote: Elena Tim

Tan, yes, there is no point in boiling the tongue at low temperatures, this is not ham to achieve pink color. Another thing is whether it is possible to cook in Tescom at a temperature of 100C?
And in Biovina, such questions do not arise ...
Elena Tim
Quote: Pakat
And in Biovina, such questions do not arise ...
Well, hto would have failed!
Elena Tim
I'm thinking, can I also order Biovin ...? And it's boring somehow ...
Song
Quote: Elena Tim

I'm thinking, can I also order Biovin ...? And it's boring somehow ...
Linen, Yes of course! And then Pakat has, and you do not. Disorder ...
GTI Tatiana
Yes you can, because he has a thermometer up to 100 * C.
Elena Tim
Quote: Song *
Flax, of course! And then Pakat has, and you do not.
You won't believe it, An, solely for this! Schaub could then show his tongue!
NatalyMur
Quote: GTI

Yes you can, because he has a thermometer up to 100 * C.
The biovinovsky thermometer has from 0 to 120 degrees.
Elena Tim
Quote: Song *
And then Pakat has, and you do not. Disorder ...
No, well, seriously! Either he, you see, has a milk cooker lying unconscious in the dust, but I have not (ORDERED, they will bring it tomorrow), then Biovin now itches in all places!
Pakat, and Pakat, prick, what do you still have there? Canada?
Teeeek-s, we'll find out why we have none of Canada ...
Nobody knows in Ozone?
MariV
Quote: Elena Tim

I'm thinking, can I also order Biovin ...? And it's boring somehow ...
Here you are! I brought the current sho to Tesky, and now what? To hunt for biovine?
Elena Tim
Quote: MariV
I brought the current sho to Tesky, and now what? To hunt for biovine?
MariVanne, who's happy! I finally can every day in agony! Not one, so another will throw something! I'll stop sleeping soon!
Order those Biovinchik?
Song
Quote: Elena Tim
I'll stop sleeping soon!

Oh, Linen! So far, you keep others awake! You seduce everything with new toys!
MariV
Quote: Elena Tim

MariVanne, who's happy! I finally can every day in agony! Not one, so another will throw something! I'll stop sleeping soon!
Order those Biovinchik?
Aha !!!!!!!!!!!!
Kokoschka
Quote: GTI

Virgo, here is my creation)
Ham maker, shredder, ham press mold (materiel)

She made pork neck rolls in a teskome. It turned out delicious. This is not a ham, it is different. Delicious and juicy. I can lay out the recipe, but on what topic?
P.S. The color of the roll is uniform, pinkish and beautiful. Photo from the phone, not good without editing.
Very appetizing !!!!! The recipe is probably cold meats.
Pakat
Quote: Elena Tim

No, well, seriously! Either he, you see, has a milk cooker lying unconscious in the dust, but I have not (ORDERED, they will bring it tomorrow), then Biovin now itches in all places!
Pakat, and Pakat, prick, what do you still have there? Canada?
Teeeek-s, we'll find out why we have none of Canada ...
Nobody knows in Ozone?
Yes, a lot, there is a FAQ, I myself forget about STE, I have already distributed some, for example, the marinator did not fit, I gave it to friends ...
Chichas I think, I would still distribute the FAQ ...
Loya
Quote: Pakat
Chichas I think, I would still distribute the FAQ ...
And who is the last for the distribution of overseas valuables ???
Pakat
Across the sea, a heifer is a half, but a ruble is transported ...
Loya
NatalyMur
: girl_dance: My little otech is the first ham in a biovinchik
Ham maker, shredder, ham press mold (materiel)
I realized that one ham maker is not serious ... This is for 1 tooth ...
GTI Tatiana
Quote: NatalyMur
one ham is not serious ...
at least three are needed.
And each has a different filling
Everyone gets such masterpieces)
NatalyMur
Quote: GTI

at least three are needed.
And a large saucepan, put everything at once ...
Kokoschka
Ham NatalyMur,: girl_claping: Yes, we need a few !!!
Irina.
NatalyMurwhat a beautiful ham it turned out. With pepper? How does it taste? You were afraid that the boiled minced meat would turn out (I am not confusing?).
NatalyMur
Quote: Irin A.

With pepper? How does it taste? You were afraid that the boiled minced meat would turn out (I am not confusing?).
Yes ush ... I didn’t regret the seasonings, the mixture there is quite large, it poured from the heart, and red pepper was included in the seasoning. It tasted exactly like ham. Plump, biting, juicy, but I think that if I pulled it out at least 72 degrees, it might be even tastier ...
Tomorrow I will go to the market to stock up on meat, chicken ... And we will continue the experiments. My son is vegetarian, so the stocks of sausage and ham products are increasing ... When I started tasting, I thought I would eat everything, but after 4 slices I realized that I was fed up to disgrace ... probably half a portion to do ... But as a maniac, I can't stop ... I got into meat delicacies ...
Scarlett
NatalyMur, wonderful ham! and share the recipe?
NatalyMur
Scarlett, and there was nothing to share - I did practically according to the classic recipe from fatty pork, chicken was simply not available, but I overdid it with spices. And no gelatin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385452.0
vedmacck
Take the owners of shredders to the club! (or a ham club?)

It will be possible to operate it not earlier than tomorrow or the day after tomorrow. So I choose the recipe
IwOlga
vedmacck, Tatiana, congratulations! And I'm waiting for mine, looking at the pictures, swallowing drooling ...
Scarlett
Quote: NatalyMur

Scarlett, and there was nothing to share - I did practically according to the classic recipe from fatty pork, chicken was simply not available, but I overdid it with spices. And no gelatin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385452.0
By the way, I never add chicken. Once, after reading about how tasty cutlets are made from mixed minced meat (like many types of meat), I was severely disappointed with the result. Yes, and the sister-in-law somehow, too, an economist of figs, made homemade fried chicken sausage - rare nasty very tasteless. Although I have a lot of friends who adore chicken in any form, but our family, purely hohlyatsky, prefer pork Well, sometimes even smoked chicken or grilled (homemade, of course)
NatalyMur
Scarlett, ooo ... and I have already bribed the pork, but again there is no chicken ... the Ukrainian ham will turn out again
Only this time I'll put less spices, and I'll probably add olives ...
Pakat
Sheer disgusting ...
And I only make ham from a cow ...
irysikf
Quote: Scarlett
or grill (homemade, of course)

Tanya, is homemade tough, or are there secrets of cooking homemade grilled chicken to be soft?
I buy a store one every hundred years (and then for spare parts), and a homemade one is stewed all night in a slow cooker in its own juice, so that it is soft. This is the only way I get soft meat at the exit.
Scarlett
irysikf, I marinate it for at least a day, or even more and bake it first in a baking bag, and then cut the bag and bake it. Marina must be added with mustard - it softens the meat well. You can add overripe mashed kiwi - it has the same functions. I try to use homemade mustard, and I buy mustard powder ONLY in the pharmacy, because what is now sold in stores is only good for washing dishes, in cans there are mustard flavors and other nasty things. But her husband's aunt bakes whole domestic chickens in the oven - without any bags - well, very tasty, I don't have a stove current!
If you wrote something incomprehensible - ask, otherwise I am no explainer
irysikf
Quote: Scarlett
ask

Why not ask, of course I will ask. And how is the chicken marinated? grate with pepper and mustard dry or do you need to dilute it? if so, in the water?
Scarlett
Irish, I make homemade mustard myself. There are many options, but my favorite is to pour the dry powder with VERY hot pickle from sauerkraut, you can use pickle from pickled cucumbers or tomatoes. Move until the gruel is thick, close with a tight lid and put in a bowl of hot water for a couple of hours - this will ripen faster. Then cool and refrigerate. I like to eat a day after cooking, then it does not taste bitter at all. But I thought of it myself with marinades - my grandmother just added salt, sugar and vinegar to the water to taste and stirred it with mustard powder - it was also delicious. By the way, do not be afraid to break the proportions - when the mustard lasts a day and you taste it, you yourself will understand whether you need to add anything.
Marinate chicken (and any meat) with what is in the refrigerator - the leftovers of mayonnaise, ketchup, adjika, soy sauce, sour milk (just displace it with salt and spices and pour the meat for a day), salt and spices are used, interesting it turns out marinated in fresh "horseradish" - adjika without cooking, in which I twist tomatoes, sweet and hot peppers, garlic and add salt and a little sugar - all by eye. I don't cook anything - it stands quietly in a jar with a twist in the refrigerator until next summer (if, as I do, I shove it into the farthest corner of the refrigerator and find it every time only during its (refrigerator) washing
irysikf
Thank you very much, enormous! By some miracle, I didn't pour out the cucumber pickle, so I'll try to make mustard with it. And as soon as my ham arrives, I will grill pieces of this chicken into the ham and cut it like
vedmacck
Can you please tell me if it is possible to put fat tail fat in a ham? And is it worth it? Going to make pork (lean) and turkey. I'm afraid it will be completely bland.
Elena Tim
Quote: vedmacck
Is it possible to put fat tail fat in a ham?
Tatyana, I put. Here HERE look.
Pakat
Drazhnyatsa, I have already forgotten the taste of the fat tail, well, no, we don't have it, there are no such sheep ...

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