Olex
Can I have a question
I also thought about the ham, about the Brioli. Since there is a cartoon Cuckoo, can you cook in it ?. I look at a larger size ,, (can I cook it on the side?), But I only get it sideways in the bowl of the castruli Broke my whole head
Leonidovna
Girls and boys, help, especially who has Biovin. Yesterday I boiled most of the chicken and a little pork, only 920 grams, it turned out rather dry, after boiling the liquid did not drain, I thought it would remain in the bag, the jellied meat turned out to be 215 grams and something else remained on the bag. Thermometer measured T * of water up to 80 g. heated for 2 hours on very low heat with a flame divider, then after 1 hour 40 measured T * inside -76 * held for another 30 minutes. I pulled it out and cooled it into the refrigerator. It turned out to be not high, somewhere two-three heights of a ham maker. Pakat andLerele but what about you, what am I doing wrong.
And somebody else made ham from poultry, chickens, not broilers, ordinary, not young layers and geese.
I AM THANK YOU TO THE SITE AND ALL OF YOU and I subscribe under every word Air, thanks to you, I bought a bread maker (it all started with it), bought a set Borner didn’t get hooked, I’m collecting money for ShtebuDD2 (we have it very dear).
Pakat
It is not clear how she did it, in what form, what kind of meat did she put in, what did she add, how she stirred it, how long, how long did she ripen in the refrigerator, how she cooled it?
The quantity and quality of the ham depends on all this ...
Leonidovna
Meat chicken and pork, chicken more, ice water 100g. 17 g of nitrite salt, forgot sugar, mixed freshly ground black pepper from spices in HP for 15 minutes. An adult son could not put on the lid herself, but with difficulty. Ripened for 24 hours in the refrigerator, cooked in a saucepan on a gas stove. Chilled under running water, then in a saucepan with cold water and ice until completely cooled, then overnight in the refrigerator. It turned out to be a very dense straight monolith, it is cut perfectly, but rather dry. Pakat and how much water do you add and how much jellied meat leaves?
Pakat
Meat, in what form, pieces, pieces, minced meat? Volume depends on the consistency of the mixture.
When it doesn't fit into Biovin, I just throw the bag to Belobok.
The time for ripening is not enough, with nitrite salt it takes two days, 48 ​​hours.
Why sugar, it's not candy ...
When boiled in water, if the bag has holes, it is washed out, it turns out more dense ...
Water ~ 10% by weight of meat, but if watery, then less.
I have a small spoonful outflow, at most two broth, I bake in the oven ...
Zena
Uraaaaa people ... uraaaa !!!!
my daughter-in-law gave me her ham, BELOBOK ...
our Russian ...
I looked at its walls so solid .. plump .. happy like an elephant! ...
she did it a couple of times and didn't like it ...
I sooo want to be friends with the white-sided ...
only there are strange temperatures in the recipes ...
if the airfryer is 205 degrees .. there is a recipe and 260 ..
and in the oven 205-210 it says ...
wrong right ???
NatalyMur
Divna, well, how to say ... if the goal is to get a dry cutlet, recipes in white-sided are the most
Read on HP- very cool technology is painted by Elena Tim
Zena
Natasha, I read this thread ... and the girls are good at it ...
someone chooses Tekku .. someone white-sided ... the reasons are different ..
so the taste and color of the markers are different ..
Pakat
There is no difference in what to do, these are only casings for ham - sausages, the main thing is the correct technology, and many have it prescribed ...
Zena
Uraaa ... Pakat I was waiting for you ...
tell me ... the temperatures indicated in the recipes attached with Belobok are not correct, right ???
I already remembered that from 75 to 80 is needed ... so ???

Quote: Divna
only there are strange temperatures in the recipes ...
if the airfryer is 205 degrees .. there is a recipe and 260 ..
and in the oven 205-210 it says ...
kil
Divna, yes, that's right, the temperature should be low.
Zena
Ira, I went right now and looked at my aerogrill ... he is my grandfather of today .. he doesn’t even have a name ... he was brought to me from the Emirates and presented for a wedding 18 years ago ... friends came to look at this miracle
there is 65 degrees and then 80 ...
and the fan has three options .. slow .. medium .. and maximum ...
backfill question .. what mode to put ???
and another question .. foil is written in the recipes in the airfryer and in the oven, and cooking cellophane is a sleeve ...
that is, cellophane in the airfryer and oven - no need for a hose or is it possible ??? even I'm confused ...
I studied two branches in parallel ... here in my head and porridge ...
Linadoc
Quote: Divna
Ira, I went right now and looked at my aerogrill ... he is my grandfather today
Here I have, apparently, then today's dad. It also has no name, but it has an Opel sign. I've been driving it for 13 years. Now, however, I only use the lid.

Quote: Divna
there is 65 degrees and then 80 ...
and the fan has three options .. slow .. medium .. and maximum ...
backfill question .. what mode to put ???
Zhenya, you must put 80 * Low.
Zena
Linadoc thank you my dear for the hint ...
I really want to try it, but the meat will only be on Monday 17th ...
so I put the finishing touches in my head on the shelves ...

and you did in the airfryer ???
Linadoc
Quote: Divna
and you did in the airfryer ???
No, Zhenya, I do everything in Shtebochka at 70-75 * C, and if a large ham or sausage (in a shell), then in sous form. I even make meat loaf there in the form. Tasty, juicy and simple - massaged, put in a container or in a shell, left to salt, put in a Shtebochka, cooled.
Zena
eh ... and I have a mule parasite .. eeee Panasonic ... no degrees of current porridge-mash .. pilaf and stewing .. etc. ... but how many degrees on which program the fick knows ... and I can't find a thermometer for water in the city .. ...
and what is su view ???
Linadoc
Quote: Divna
and what is su view ???
Zhenya, you can see about the su view here... In general, there are many recipes for the sous vide technique. You can type "sous vid" in the search bar at the top of any page and find recipes.
Zena
girls I'm really afraid to go there ... what if I like it
vedmacck
To understand whether you like it or not, you need to try STE
Zena
girls and ham during cooking shrinks, or after when it cools down ???
I feel the bullshit bungled ..

Zhenya, you need to put 80 * Low.

put it like this for 3 hours cooked-languished ... the result is raw
Linadoc
Zhenya, strange. Is it completely damp, everywhere or only in the center?
Zena
the whole ... the lid removed the top .. she poked her finger and there the minced meat is slightly warm ...
Linadoc
Zhenya, then you need to cook in water - in your cartoon for heating for 3 hours. Usually heating is 70-75 * С. And Pakat knows everything about cooking in the oven, you need to ask him or watch his comments on the topic.
Zena
I already threw it into a mule ... for stewing for 2.5 hours ...
Linadoc
no, extinguishing is about 100 * C, it will turn out dry.
Pakat
Zhenya look - About degrees ...
Zena
no, extinguishing is about 100 * C, it will turn out dry.
it doesn't matter now ... she can't be saved ...
I have a Panasonic .. there the extinguishing does not boil 100 ...
vedmacck
Divna, do not worry! It will still be edible! Let's hope it's even delicious. And in general, they learn from mistakes
Zena
Girls .. and boys .. thank you so much for your support!

Well, my first pancake turned out to be lumpy ...
although it is common ...

we will try again ... if I don’t bother with the white-sided. buy Tekku ......

Linadoc
Zhenya, dont be upset! Most did not immediately succeed in everything. And for me, including - both dry and iron-concrete ... And then somehow everything worked out and it started easily. Now my family is spoiled: "It is impossible to eat the store, make a normal one ... your own ..." So all victories are ahead!
Zena
yes, the blues have already passed ...
ovens are different for everyone .. air grills are different ... (maybe mine already does not hold degrees due to old age) in general, it is necessary to adapt!
thank you very much again .... we will try .. learn ... shish to stuff ...
but in the end we will still achieve a delicious ham .. which will not be ashamed to show ...
for my airfryer, I already realized that 80 .. is no longer 80 degrees ..
I'll try again one of these days, there will be a positive result, I will unsubscribe ... I will share ...
Ikra
I will not master all the pages at night. If someone has already asked this, then poke it in the right place, if not, then explain to me if you know: yesterday in Teskomovskaya ham maker 2 hours at 80 degrees, as the instructions say ... And today I opened the lid after the refrigerator, and there raw minced meat. And from above the press. I collected the minced meat, threw it into a double boiler - delicious cutlets came out. She took out the press, the minced meat there is also raw, it didn't even grab the sides. I put it on for another 2 hours today. I don’t know what I’ll get. The thermometer shows 83 degrees, the water does not boil.
What can be wrong?
Pakat
Quote: MariV


Attention:
This topic contains such important, in my opinion, information, confirmed by meat processing specialists.

From the primary positive to 40 degrees, there is an active reproduction of harmful bacteria in meat products.

“Once the required core temperature is reached, all harmful bacteria will be destroyed.
Beef - 69 ° C
Veal - 77 ° С
Lamb - 81 ° C
Pork - 85 ° C
Bird - 90 ° C "


"The molds are placed in a kettle with water having a temperature of 90-95 * C, then the temperature is set at 80-85 ° C and the cooking is continued until the center of the product reaches 68-70 ° C. The duration of cooking depends on the size of the ham and is on average 50 - 55 minutes per 1 kg of weight."
Ira, check the readiness of the product by its internal temperature.
Ikra
Pakat, uh ... When I looked at your message, the last phrase was not yet there, and I did not understand a thing from the temperature realities
Now the question is: how to measure the degrees inside Teskomovskaya ham?

All the same, I cooked that ham until it was edible. I cooked it for 4 hours. It turned out tasty, and beautiful, almost like in the picture.

Ham maker, shredder, ham press mold (materiel)

I made the next portion, this time half.
vedmacck
Quote: Ikra
but how to measure the degrees inside Teskomovskaya ham?
I insert the thermometer as soon as I closed the lid. We have to guess, sometimes re-close. Try it on empty - there are holes in the press. They should almost line up with the triple hole in the cover. I try in each of the three holes at a different angle. Then, even after removing the thermometer, you can insert it again.
Ikra
vedmacck, but how to monitor the water temperature?
Although ... I have a second thermometer, I will attach it for water, and this one is inside. And how are those who have one managed? Rearranging? When should you start measuring?
vedmacck
Ikra, I say - then it is quite possible to take it out. The main thing here is to bring these holes together. After the press does not move and the relative position of the holes does not change either.
Ikra
vedmacck, I understood everything, thanks! How long does it take to cook the ham after reaching the desired temperature?
Pakat, I also wanted to ask.
She praised her friend from New York about her ham, he was on fire too. He says he searched, but did not find it anywhere in America. Something I can't believe, in America, like in Greece, everything should be. Where do you think I should send him for this treasure? I mean, where in America can ham makers be sold?
vedmacck
Ikra, I take it out immediately. It is quite edible.
Pakat
Quote: Ikra

Pakat, I also wanted to ask.
She praised her friend from New York about her ham, he was on fire too. He says he searched, but did not find it anywhere in America. Something I do not believe, in America, as in Greece, everything should be. Where do you think I should send him for this treasure? I mean, where in America can ham makers be sold?
There is no such thing in America ...
You need to buy in Russia, Belobok or Redmond and send him ...
In Poland you can buy Biovin - 🔗, send worldwide, pay via PayPal ...
I don’t recognize plastic and aluminum ham makers,
stainless steel only ...
Ikra
Pakat, Thank you! Directly a balm on our souls that at least something is not in America Finally, we also have something to send, which is not there
August
Ladies, give a link to the "delicious recipe" for ham from Beloboka. Preferably in steps.
NatalyMur
August, take any recipe for any ham ...insert a tight bag into the white-sided and everything will be cool ... only the technology must be correct - do not overheat the minced meat, knead well to the threads and heat treatment no higher than 80 degrees to a temperature inside the ham of 70-72 degrees ...
I like Elena Tim's recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385452.0
Masinen
Girls and boys))
And here is my New Year's Ham (with nitrite salt. Made in Shteba)
Ham maker, shredder, ham press mold (materiel)
NatalyMur
Masinen, the ham is really NEW YEAR! Beautiful girl!
Can you tell us more about cooking in Shteba?
Masinen
Natalia, Thank you)
Of course it is possible.
Cooked for 4 hours, taking into account the heating set. Temperature 75 g
He poured warm water from the tap.
I took a special photo. Here you can see that Shteba keeps the temperature in degrees
Ham maker, shredder, ham press mold (materiel)
NatalyMur
Masinen, Thank you!
And the warm water from the tap is about what temperature? And if you just pour a cold one? Probably time to put more?
Masinen
Natalia, the heating will go faster if you immediately pour a warm one. Well, 40 degrees. Hotter than body temperature.
NatalyMur
Masinen, of course, thanks, I’m just switching to Shtebochku - I just bought a beauty. I’ll make another ham in it.

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