Svetlana_Ni
So, while Maria is traveling, she decided to master this recipe for a stunning ham. It was hard to believe in the success of the enterprise, since I have had Beloboka for a long time, but like some, it was abandoned due to not entirely satisfactory samples of "ham" which will be a little dry with white meat, well, I took red chicken meat, that is, thigh fillet, as well as brandy instead of vodka. And so everything else is exactly the same, honestly. When I took it out of the mold and began to cut it, I couldn't believe my eyes: it really is a HAM in structure, smooth, even and cut so thin that you can't always cut a shop one like that, and the knife was not particularly sharp. The slices turned out to be very flexible, they did not break on the fold. Miracle! Thank you, Masha, for the science and the recipe. The taste, however, turned out to be more leg-like. Probably, it would have been more neutral with the breast .. So also from the jambs: the bag broke under the hooks, a little leaked out, but still the ham is juicy. How did you manage not to break, they are sharp? How important is it with what water to fill Beloboku, hot or cold? And I also wrapped cheese with garlic and mayonnaise in ham, delicious. And here is the photo report White-sided ham (Steba DD1 Eco pressure cooker) White-sided ham (Steba DD1 Eco pressure cooker) Thank you very much again, enjoy your stay!
Masinen
Svetlana_Ni, I poured cold water, maybe in all the instructions write that you need to pour cold water.
The packages are apparently strong. I bought in Auchan, only not in a roll, but in a flat cardboard package, there were only pennies. 4 pcs per pack are included.

And the ham turned out super super! I have no words!!
Loya
Svetlana_Ni, the ham is just super! I've put another portion to stand, but I just forgot to add alcohol. Tell me, how did you "beat her off"? So far, I have only one option - a bread maker. But, I think, this is not a very good "batter", since there is no good effect on meat. It just dangles to the saucepan. There are no hooks on the mixer, in the combine - only knives, they will grind the meat into crumbs. I'm thinking about a marinator ...
Svetlana_Ni
Loya, and I only have a bread maker and a combine with knives, just like yours exactly. I was like "beating" in it. I didn’t dangle anything at all, the bun doesn’t work out of the minced meat, so the middle of this mass “swayed”, I would say. Maria just wanted to try it without alcohol, so the case turned out to be. I'm also interested, tell me later. Cognac gave some kind of taste and smell. Do you want to marinate the meat in the marinator? And I still have vague doubts, bacteria at a temperature of 75 grams. die or what?
Svetlana_Ni
Maria, nice to get the Master's mark You have to try the Ashanovsky packages, otherwise the "curvature" complex will again remind you of itself, but you manage not to tear the packages. Yes, and with Beloboka worn out, these springs stretch something more pleasure. I'm thinking about Tescom
Loya
Svetlana_Ni, the ham without alcohol turned out so-so for me. Again boiled pressed meat. But the point is not in alcohol, but in the preliminary preparation of the meat (I think so!). I'm trying to think over this very "skip". In HP, my meat behaves this way - something sways under the top layer. While helping with a spatula. The cooking temperature is even more important. This has already been revealed empirically. I cooked my last ham in MV at a temperature of 80 degrees (on a multi-cook) for 20 minutes, exactly until this temperature was reached (I watched the sensor). Then I switched to heating (it is 70-80 degrees) and so finished it for 3 hours 20 minutes. Here the result was excellent!
Svetlana_Ni
Loya, and that the preparation technology was violated, in addition to alcohol? If the difference is only in the presence of alcohol, and the result is different, can it still play a role? Although the "skipping" for the structure is also important, in the industry, of course, all sorts of additives also affect. Was the last ham with alcohol or not?
Loya
The last ham HERE... May Masha forgive me! There was already everything here: alcohol, and Adyghe salt, and a bit longer with a silicone spatula and decent ice. I also read that a bucket of HP is frozen before chopping, I will also try. (The husband will say, quite cuckoo). but SALT problems I see only in one: temperature. At 80 degrees (this was confirmed by the pros) pressed meat comes out. At 70-76 degrees - the ham is pink, with a tear. Alcohol, I read, gives only a residual taste at the exit, as it evaporates during processing. And at the entrance, as I already wrote, he partially processes the meat.
Svetlana_Ni
Loya, ran through the Internet now, what conclusions I made: massaging of meat (that is, our "beating"), fermentation and cooking temperature are important. You wrote everything correctly. So, we still need to think about some kind of device for high-quality beating of meat to the threads.
Antonovka
Svetlana_Ni,
I used to use a spiral mixer for about 20 minutes minced meat for sausages blizzard - the threads appeared, but the kneader works better
Svetlana_Ni
Antonovka, thanks, the kneader is good - my old dream. Another reason to bring your dreams closer.
Antonovka
Svetlana_Ni,
This is definitely a reason)
Loya
Sadness !!! I even have a mixer without spirals (save money in my life, mlyn!). There is another idea: somewhere on the mezzanine there is an ancient Moulinex combine, because it has plastic knives, at one time I could not understand why they were. Maybe try them ???
Loya
I think about the kneader all the time. But if you take it, then a high-quality kitchen machine with the ability to purchase attachments. This is me taking into account our ever-increasing needs in the kitchen. We master the ham - we need a dough mixer, we master the cakes - we need a mixer, etc. I study the topic, balance between Kenwood and Bosch. I will wait for my birthday (survived!)
Elena Tim
Quote: Svetlana_Ni
good dough mixer - my old dream.
Quote: Antonovka
This is definitely a reason
So let's drink to the brotherhood for a dough-mixing dream!
For me, this is almost the main assistant in the kitchen! He spoiled me so that I just knead the minced meat in it constantly, then the mince with a spatula in a hamburger mold and the job is ready, the handles are clean! Lafa is straight!
Scarecrow
I chop the minced meat on the cutlets with Kitchen. In a sadistic way))). And I have a hamburger dish, but it's big. That is, the cutlet is so specific)).

I want this ham. I went to dig out the white-sided from the bins)).
Loya
What is Kitchen? Send it there
Loya
Well, I’m the tundra! Kitchen, hamburger sickness !!! Do not express yourself in Russian, ladies!
Elena Tim
Loya, as I understand it, Kitchen - I mean a kitchen machine like this:
White-sided ham (Steba DD1 Eco pressure cooker)

And my hamburger mold is Teskomovsky, like this:
White-sided ham (Steba DD1 Eco pressure cooker)
Scarecrow
Quote: Loya

What is Kitchen? Send it there

Drasste! This is the American Kitchen aid harvester. Durilka weighing 11 kg:

White-sided ham (Steba DD1 Eco pressure cooker)
Elena Tim
Eh, I didn't guess the right color!
Scarecrow
And my hamburger mold is of the Italian type, but the handle is spring-loaded. I will show you later:

White-sided ham (Steba DD1 Eco pressure cooker)
Loya
Quote: Scarecrow

Drasste! This is the American Kitchen aid harvester. Durilka weighing 11 kg:

White-sided ham (Steba DD1 Eco pressure cooker)
Strong!
Elena Tim
Scarecrow, and what size do you have?
Loya
Quote: Elena Tim
And my hamburger mold is Teskomovsky, like this:
Hachu
Masinen
I've already got some meat and I'm going to make ham today.
Girls, what meat in Bosnia is gorgeous !! We will not see this in our life!
Veal the color of chicken fillet !!! My child even says, Mom, give me a chicken, and this is veal!
And what a mmmmm chicken, sweet !!!
And pork !!
Well, in short, the ham should turn out awesome!
Svetlana_Ni
Elena, and what kind of mixer do you have? And the hamburger mold just arrived yesterday (how can a white person boast of something
Svetlana_Ni
Maria, yes you are lucky! I can only see good meat on TV, I can probably see We have no good beef, they say.
Elena Tim
Shine, I have a Bork E800
White-sided ham (Steba DD1 Eco pressure cooker)
White-sided ham (Steba DD1 Eco pressure cooker)
Elena Tim
Mashun, and you finally can wait them? Are you shredding in Bosnia, adits?
Have you missed us yet?
Masinen
Elena Tim, Lenus, yeah, now in Bosnia))
I will do it in teskom, maybe the white-sided house remained in Moscow)
Of course I missed you, otherwise !!
Elena Tim
Look, don't stay there !!! And then we will roll the whole forum for you!
When to go home? Well ... there "Motherland", "Motherland", "Mother Moscow" ... does not catch, no?
Masinen
Home in early August. Not yet catchy, but I think in a month I will miss Moscow))
Elena Tim
Quote: Masinen
Home in early August.
Are you crazy? And if we naughty mulberries ?! I am not personally responsible for myself!
I'll go flood in your themes!

You rest, rest, Man ... You then plow and plow, cutting me out!
Svetlana_Ni
Elena, what are you scaring? So Maria will not know the taste of real ham! Nizya so
Elena Tim
Quote: Svetlana_Ni
Elena, are you scaring me?
And I always scare everyone, only ... damn me, no one is afraid anyway!
Svetul, to me - to "you".
Svetlana_Ni
With pleasure
Scarecrow
Here I beat the minced meat to the skin. She took the minced meat half-thawed (her own, homemade), so no ice was needed. I put 2 tsp. powdered milk, black pepper and nutmeg, as they put in a doctor's sausage. In minced chicken fillet and diced lean pork. In short, I did not adhere to the author's recipe at all, the recipe was out of my head))). Let's see what happens, I'll report back.

White-sided ham (Steba DD1 Eco pressure cooker)
Pakat
Yeah, but I was saying immunity, but how it was ...
Scarecrow
Quote: Pakat

Yeah, but I was saying immunity, but how it was ...

Stop boring))).
Scarecrow
Quote: Elena Tim

Scarecrow, and what size do you have?

Here I brought it to the hamburger press:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22392.0
Loya
Quote: Scarecrow
Let's see what happens, I'll report back.
We are waiting
Masinen
Here is my ham
The ratio is about the same as in the recipe, only instead of beef I had young veal.
Cooked in Teskomovskaya ham maker
White-sided ham (Steba DD1 Eco pressure cooker)
Sivana
Very beautiful and appetizing ham))) My Teskomovsky ham will be delivered only the day after tomorrow, I've cut all the ingredients, I'm waiting)))
natushka
Girls, what a wonderful ham you all get, I also want this, but so far I'm just studying the question. I found recipes for ham from Beloboka on the Internet, but there the cooking temperature is 210-240 degrees and the cooking time is from 40 minutes to 1 hour - why such a difference in cooking is not clear, maybe you know how to share. Another question - does the cooking time depend on the volume of meat (if you cook half a portion)?
Well, I specially turned on my oven to a minimum to see the temperature, according to the oven thermometer, the minimum temperature is 150 degrees. And boil in water - there is no thermometer. I think you still need to have a thermometer anyway, but which one? Please help me choose.
Masinen
natushka, 210 grams turned out to be a dry sole, not a juicy ham)

I cooked in a 75 g Shteb pressure cooker.
if you have a multicooker with a multi-cook, you can cook in it.
natushka
Quote: Masinen
if you have a multi-cooker multicooker,

no, only a gas stove and a Panasonic 10 multicooker (small). I choose a thermometer to place an order, I haven’t seen them alive, I can’t imagine which is better, more suitable, so that the water in the pan and the temperature in the oven come up and measure.
NatalyMur
I would take such a thermometer
🔗
you can hang it on a pan and put it in the oven, and it also works like a temperature probe
natushka
NatalyMur, Thank you! I liked it very much and 3 in 1, generally wonderful. And I’m looking for where it can be bought, but I don’t see them, but I don’t know the marking.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers