Ham in a vacuum bag (multicooker Brand 701)

Category: Meat dishes
Ham in a vacuum bag (multicooker Brand 701)

Ingredients

Pork (brisket) 200 gr.
Chicken breasts (1 stake) 200 gr.
Water / ice 50 ml
Salt, red hot pepper (ground) taste
Coriander (ground), nutmeg (grated) taste

Cooking method

  • Freeze water. Put ice, meat, spices and spices in the chopper (I have Kenwood CH580). Grind to the desired consistency. You can cut some of the meat into pieces separately (but I did not).
  • Transfer the meat to a vacuum bag (I have a bag width of 12 cm), seal.
  • Seal the bag with a vacuum cleaner (I have Profi Cook PC-VK 1015 DS). Send to refrigerator for salting overnight. It is better to hang the package, if this is not possible, then you can put it vertically.
  • Pour about a liter of water into the multicooker bowl. Manual mode, 2 steps:
  • 1.1 hour 75 ° C
  • 2.3 hours 75 ° C
  • Since there is no need to wait for complete sealing, we set the usual ham temperature - 75 ° C.
  • At the signal (after 1 hour) we put a vacuum bag with meat in water. After 3 hours, cool the bag with ham in cold water and put it in the refrigerator for ripening overnight.
  • The next day the ham can be chopped
  • Ham in a vacuum bag (multicooker Brand 701)

Time for preparing:

2 stages: 1 hour + 3 hours

Cooking program:

Manual 75 ° C

Note

I did not add alcohol to the meat, but if there are concerns, then, of course, you can add (you just need to remember that alcohol reacts with plastic).

In terms of consistency, such a ham is somewhere between a classic ham and a dense pâté.

An experiment was carried out in order to find out if a ham would work without a ham

Elena Tim
Quote: Manna
An experiment was carried out in order to find out if a ham would work without a ham
IT WORKS !!!
Throw it away with Teeskiy!
Manna
No, LenochkaI don't think so. In Tescom, however, it turns out to a greater extent a ham, but I ... I don't even know how to call the Press more correctly.
Elena Tim
Quote: Manna
I don't even know how to call it correctly
Pralna! If you don't know, don't call names! It looks delicious, which means it is actually delicious! Iron logic, right ?!
Manna
Iron Delicious-tasty I'm not talking about taste ... I'm talking about consistency, yeah
Elena Tim
Quote: Manna
I'm talking about consistency, yeah
Well, my stomach is not consistency, believe me! If only the mouth opened wider, and taaam ...
Tashenka
LIKED! HIGHLY!!!
All! I am starting to save up for a vacuum cleaner, since it has such a wide spectrum of action! Probably, you need to save up for a new multicooker too ... In mine there is no manual installation ... Native government! Please increase your pension, otherwise my 6300 is not enough to satisfy all the wishes !!! (I apologize for deviating from the topic).
Manna
Quote: Elena Tim

Well, my stomach is not consistency, believe me! If only the mouth opened wider, and taaam ...
Well ... I have some homemade spoils here ... I was told, shta THIS is not ham

Tashenka, thank you I love my vacuum cleaner (I regularly use it: at the same time I store marinated meat in vacuum bags, I close / re-close cans with screw caps /HERE showed /)
gala10
Mannochka, this is - to be stunned !!! Well this - and you can do without schizophrenia in ham! It's much easier! And if yours, so spoiled, turn up their nose, send it to me. They sweep everything away with us, and then I'll thank you ...
Elena Tim
Quote: gala10
and I'll thank you later ...
And I'll send it right now, so give it to me, I live closer! Pokaaa this will come from Gala thank you ...
Kara
Quote: Elena Tim


Throw it away with Teeskiy!

Nashalnik, throw pzhalyst at the address South Butovo, st. Industrial ...
Elena Tim
gala10
Quote: Elena Tim
And I'll send it right now, so give it to me, I live closer! Pokaaa this will come from Gala thank you ...
Lenk, and Lenk, and you won't get a face, eh? And let it be better for me to shake, and yours, beautiful, let her live ...
Elena Tim
No, well, if you put the question like that ... Take Tady, I treat you!
gala10
But she probably is no longer there ...
Elena Tim
Yeah, the BALUEDES chuckled in a quick way, until they got to the side!
Manna
Oh, virgins, I laughed at you
No, they haven't eaten everything yet, but I'm afraid it won't reach you - on the way, they will imperceptibly chase it and say that it’s like that ... I mean ... but nothing happened
Anna1957
Mannochka, what if, to get the correct cylindrical shape, put the minced meat in a jar (there are such high, small diameter), and only then vacuum it? I'm sorry if I'm writing nonsense, I'm not in the subject yet.
Manna
Anya, You can also try. So it can be vacuumized better. But then how to extract the ham from the jar - they usually have a neck already
Anna1957
Well, these are just reflections on the topic, I looked - I have a strictly cylindrical mug, you can take a glass stupidly. Right now they are throwing ideas.
Olga VB
Yeah, I'm throwing: Like a can of canned pineapple:
Cut out both bottoms in it, only one along the very edge, and the second closer to the center, so that you can put the whole bottom there and it would not fall through.
On top of this bottom - minced meat, on top - the second bottom and marinate in this form.
Before cooking, you press the top bottom as much as possible, vacuum it in such a pressed form, and then everything follows the scheme.
Moreover, it makes no sense to heat the water separately - it is necessary to put it in the room together with the meat, heat it together for 3-3.5 hours.
And then, to get it, you just squeeze out the second bottom from below.
You just need to make sure that there are no sharp edges, so that the package does not break.
Anna1957
Quote: Olga VB

Yeah, I'm throwing: Like a can of canned pineapple:
Cut out both bottoms in it, only one along the very edge, and the second closer to the center, so that you can put the whole bottom there and it would not fall through.
And then, to get it, you just squeeze out the second bottom from below.
You just need to make sure that there are no sharp edges, so that the package does not break.

Do you have a finished design? Can you throw a photo? I don't really know how to cut the bottom off the edge without sharp edges. Some vague memories of how, in Soviet times, she made a cake mold from a metal can of instant coffee (Indian -?, I don’t remember exactly). There was a recessed lid. I cut out the bottom from the opposite side and inserted the lid in its place. After baking, she pressed on the bottom (the former lid), and the cake smoothly slid out of the mold. The cut bottom was not used, but will be used for pressing here. That can was brown and quite wide, and there were also ordinary silver coffee cans. Only I did not pay attention - is there now coffee in such packages? Like I saw somewhere recently. And there will be no sharp edges in this version.

And I don't have a vacuum cleaner So this is an empty theorizing
m0use
well, you, damn it, give ... "kulibins from cooking", so you can cut off a two-liter plastic bottle and in general you need to joke at home, maybe there is something suitable ...
Anna1957
Quote: m0use

well, you, damn it, give ... "kulibins from cooking", so you can cut off a two-liter plastic bottle and in general you need to joke at home, maybe there is something suitable ...

And heat this plastic up to 80 gr. can?
Olga VB
I do not have such a design, because there is a BELOBOK design
But I read about this somewhere.
Where the lid is not cut off at the very edge, it must be trimmed somehow, but where along the edge, the opener cuts evenly (mine, in any case).
For pressing, you need to use a large lid on both sides, which is obtained along the very edge, that is, the second large lid is from another can, probably.
Actually, at the bottom it is possible to make a very small hole: its purpose is only to push in something in order to push out the finished product together with the lower additional bottom.
Actually, for this design, a vacuum device is no longer needed: minced meat in a bag, a bag in a jar, a lid on the bag (any that can fit, even a plastic one), a load on top, and everything in a saucepan.
something like this.
m0use
Quote: Anna1957

And heat this plastic up to 80 gr. can?
You can, if they are bottles with a PET mark (PET), they are harmless. But the cans inside are treated with garbage, which over time releases bisphenol, a very unpleasant substance. Well, everyone knows that you can't store food in cans, in theory you can't cook in them either .. but my mother always baked cakes in cans ... like everyone is alive
Olga VB
So now the banks have long been different - with a special coating inside, such white
m0use
I read somewhere that this polymer coating cannot be heated, but where I can not remember
Manna
Wow! How many options already!

As for the glass, I had the following thought ... after cooking, the ham is cooled, with glass this must be done carefully so that there is no too sharp drop.

And about plastic ...
PET - "when heated formaldehyde is emitted, so do not heat polyethylene terephthalate dishes (for example, in the microwave). "
PP - "Material withstands high temperature (up to +100 С) so you can drink hot tea or coffee. It is impossible drink alcohol from polypropylene, because formaldehyde and phenol are released. Experts also prohibit the use of such utensils for storage. fata. On contact with fat, the protective walls of the plastic are destroyed and formaldehyde and other toxic substances are released. It is prohibited to heat polypropylene products above 100 degrees. "

Taken from here - 🔗
Irgata
Do not judge strictly - I will tell you about my experience in making ** ham ** == HAM BAKING == After reading the ham topics, I realized that to get exactly the ham, the METHOD of kneading minced meat is important - Doxy Vera in https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385719.0 I wrote everything in great detail, THANKS her. Well - I took 0.5 kg of minced chicken, 0.7 kg of beef, salt and kneaded with spirals of a hand mixer, for 10 minutes, then for 2 days in the refrigerator for ripening. The minced meat turned out to be dense. I added 300 ml of cold milk (it was just too much, I'll try it next time with water) and kneaded for another 10 minutes with spirals - the threads became visible very well. First I wanted to bake in a slow cooker, put the minced meat in a greased bowl and put it in the oven - my husband wanted a fried crust on top. I baked for 1.5 hours - the gas stove is old, low-power. Broth melted - from a glass. When ready, she carefully pulled out the casserole with two silicone spatulas, put it on a wide dish and again in the oven so that the sides would dry out. Impressions - a layer 4-5 cm high, a 5-liter bowl, elastic, did not stand - cut - air bubbles on the cut, cut easily and far and wide, the look and taste is sausage, the color, of course, is just homemade meat, there is no trace of cutlet. So girls who don't have a ham yet - there are other ways to get almost ** ham ** !!! and by the way I will add - having taken out the casserole from the bowl, poured buckwheat into it and cooked porridge - just what kind of porridge is lost on such concentrated broths
Matilda_81
Girls to talk about plastic, I don't want to upset you, but all polymers, to one degree or another, release single monomers already at room temperature. And yet our life without them is already impossible at this stage.
m0use
Even just soda in a bottle .. so long live our Beloboks, Shinkovars and other Tescoms.
Larssevsk
Manna, explain to me stupid one more time about 2 stages. I just read the phrase 5 times:
"Pour about a liter of water into the multicooker bowl.
Manual mode, 2 steps:
1.1 hour 75 ° C
2.3 hours 75 ° C "

And I didn’t understand it AT ALL What’s it like ???
Manna
Laris, I probably did not explain well. I hoped for the video.The first stage is heating the water up to 75 ° C, and the second stage is actually cooking the ham. It's like in the Su Vid technology, first heating the water to the desired temperature, and then cooking the meat.
Larssevsk
Manna, I'm definitely dumb. Friday evening . I did not notice the elephant (video). Getting ready for the weekend. I think I'll try to make my first ham. Here are Temki and study. But it’s probably too early for me. All the same, I'll get a ham first. I'm crawling on Teskoma's website
Manna
Larochka, I just tried to make something like a ham without a ham. With a ham, you can easily do without vacuum bags
Larssevsk
So the whole point is that I have no ham. Today on the thread about Shteba Karina teased me with a ham from a beer can. So I am looking for options for cooking ham in a simplified form. But I read it and realized that everything is not so simple as it seemed to me. Still, you need to make a reference to the fact that my hands do not grow from there
Rada-dms
I'm sitting in the country! I left the ham maker at home, but here there is just an abundance of new ham recipes, I went according to your method of cooking, and besides, I think it will turn out much juicier than in a ham maker!;)
Manna
Laris, the ham must be well pressed. For these purposes, of course, a shredder is best. And whoever does not have one, he contrives

Rada-dms, I have not tried ham from a shredder, but it seems to me that if you cook it according to the rules of boiling ham (75-80 ° C), then it should be juicy and in a shredder
Pakat
What's the difference in what to cook, the main thing is to withstand the technology.
Before Beloboka appeared, I cooked brawn in a slow cooker, where there is a recipe ...
I gave the shape with packages of juice, milk ...
Rada-dms
Manna, I have already done it in a shredder three times, the fatter the meat, the softer and juicier, it still squeezes out the juice, whatever one may say. I can withstand the temperature exactly, since the plastic shredder is designed specifically for this range. I look at shredded ham, which is made in bags, and I like it better. I'll try in Teskomovskaya using the package.
Pakat, that's it! And I liked such a frozen delicious jelly in the bag;)
Pakat
And on the contrary, I think that excess fat and juice should be removed from the ham, they have nowhere to go in a slow cooker, so I stopped doing it, it's too fat ...
I want a stainless steel shredder, I will try to make in it, and I will drill holes if necessary ...
Rada-dms
Pakat, and you make a normal composition, why very fatty, most importantly, delicious, so that it suits you! I here the other day bought a sausage for a sample, declared as for diets. food, it seems 10 percent fat, so it's rubbery;)
By the way, if we talk about Teskomovskaya, then more juice flows out than fat, this can be seen after solidification, I remove the fat and cook, diluted with water, borscht on this liquid. In principle, it never turned out to be dry, but the longer it ripens in its raw form, the juicier, I add ice water much more than in the basic recipes, everything is absorbed.
Pakat
Yes, and now I only make beef ham, it turns out juicy, tasty, but I want to make a type of dry sausage, but not rubber ...
Rada-dms
Pakat, so is this drying already ?! very, very interesting, tell me more, we will wait !!;)

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