Turkey roll with prunes (in Tescoma ham)

Turkey roll with prunes (in Tescoma ham)

Category: Cold meals and snacks

Ingredients
Small turkey breast fillet	800 g
Salt	10 g
Ground black pepper	1 \ 2h. l.
Tequila (vodka)	1 st. l.
Ice	80 g
Filling:
Pitted prunes	150 g
Cream	100 g

Cooking method

• The cooking process has been described in detail
• 
• Tamp, close and refrigerate for 12 hours.
• Put the ham in a saucepan with water, bring to 70-75C and cook for 3 hours.
• Then cool it under cold water, drain off the excess liquid (I only had 15 g), put it in the refrigerator for maturation for 12 hours.
• Delicious! But there is one caveat. I did it on the road, and it was my mistake. After the refrigerator, the ham was perfectly sliced ​​and practically did not disintegrate on the sandwich. But on the way from the heat, the filling began to separate from the meat and of course it was not convenient to eat. This must be taken into account.

Ksyusha, well, just indescribable beauty!
Isn't it too lean?

[Olya]

Olya, yes, it turns out spectacular. : girl-yes: Of course, the turkey itself is lean, but prunes soften it. You can dilute the turkey and pork. I had an idea to try to make a roll, and you can use any meat and filling.

Yes to be stunned finally! What a beauty! I take it into service! Thanks, druhh!

[Lena]

Lena,

I had an idea to try to make a roll, and you can use any meat and filling.

I take it into service!

Once again I draw your attention to the fact that the filling should be homogeneous, and it is not necessary to smear it with a thick layer. Then it will grab onto the meat and will not fall out much during cutting. And you need to cut it immediately before serving.

Thank you, Ksyusha, I will take it into account.

God, merciful! I don’t eat anything after 6 pm! And here it is! Mistletoe! Well, how it's called then? No, well, I can't sleep now. Toko wanted to go to bed, and I should have dropped by here!

Tanechka, dotsa, go to sleep well .. we ate a roll a week ago, so I'm lucky to have some water.

This is a uniform mockery! How to live without a ham now Together with Pretzel we lick our lips at such beauty

Oh, what a pity Pretzelka !!!! Completely worn out the man !!!! And patAmuchto nefig to watch the computer at night. Go to do business .. Chot for a long time you Fotala Jupiter .. I'm just tired of waiting.
shl. and in my fridge another ferments.

oyyyyy, mistletochka, butt the backcomar, I don’t know what to say, amazing ...

Luda, thanks !!! Straight embarrassed.

shl. and in my fridge another ferments.

Also teases
A piece of chalk! What a Jupiter! Mars is already shining with might and main))))

Mars is already shining with might and main))))

So we are from the village ... we do not speak languages. (c) Nam sho Mars, sho Jupiter ...

at least chonit then show me a picture. Here in Auchan they saw a pipe, my husband wanted to buy a child, like .. A small one on a stand and costs only 5 thousand. I remembered you right away.

What a beauty!!! Oh, when can I wait for mine

Ksyu

No words, only drooling!

And tell me please, how did you calculate the diameter of the roll so exactly? And how did you put it into the flask then?

Ah-ah-a My vitchinnitsa has not arrived yet, but I thawed a huge piece of turkey and there are prunes.
Well, nothing, I spread a piece, from .... chill it with a tenderizer, spread prunes over the entire layer, rolled it into a roll. Lies in the refrigerator for now. I think. Bake in a cartoon or in the oven.

PAD the table, choking on saliva ...
Pretty woman! Waiting for my ham .... Oooh ... Then I will ...

[Mar_k]

Mar_k, Kara, Wild catthank you girls!

And tell me please, how did you calculate the diameter of the roll so exactly? And how did you put it into the flask then?

Crammed up normally. Hands squeezed and inserted.

I spread a piece, from .... chill it with a tenderizer, spread the prunes over the entire layer, rolled it into a roll.

it was so in the original.

and sho there was on the subject of where to bake?

In the oven in foil, I don't remember.

Sorry, who is the last one with the report? Then I'm the first! Omela, here's my ham:





I did not follow the proportions too much, but I tried to keep the technology! Since the task was to use the technique as much as possible and stay close to it as little as possible, it was decided to buy a Redmond ham maker, and cook in MV Polaris 0517. I had a multi-cook there with a step of 10 degrees, and that was the problem. The ham was "digested" by 80 degrees. I studied the forum and all possible sources and found the code phrase: "heating in the MV from 70 to 80 degrees." Thus, after hanging out next to MV, I saw that she gained 80 degrees in 20 () minutes. After that, I switched to heating and left it for another 3 hours and 20 minutes. The result is pleasing! Now I will cook on the timer on a multi-cook early in the morning and after waking up, set to ripen

[Loya]

Loya, Hurrah!!!!! It turned out gorgeous !!!

It is better to set the temperature to 70-75C.

This is the problem! MV can deliver either 70 or 80 degrees. For 70 I'm afraid - will there be sufficient processing of meat. At 80, it turns out pressed dumplings (I'm not happy). With the technology I have developed (well, I like to use gadgets and I don’t like manual labor) it turns out very well!

MV can supply or 70

Do not hesitate and put 70. You can increase the time. I do turkey sous-vide at 65C. I didn't like it on 80C either.

OK, great idea! The fact is that there is no certainty about the veracity of that "code phrase". In the next. I’ll cook for 70 hours 4, right?

Exactly. Here, look I cooked: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=365466.0

Gorgeous meat! Su kind - is it in a vacuum at a low temperature?
But what about the processing? Pork, chicken, turkey, all the store-bought, unknown. More alcohol to splash?

Su kind - is it in a vacuum at a low temperature?

Yes.

But what about the processing?

Well, here we have to decide for ourselves. You can also have an alcoholic, you can still cook at 80C, but reduce the time.

you can still cook at 80C, but reduce the time.

Also a way out, you have to try. After all, this is how masterpieces are born by the scientific method! (Ostap suffered!)

[Loya]

Loya, after sous-vide in the steak (I also do it at 65 degrees), you can fry in the same steak or under the grill.

Well, waiting for the ham.

[Barbara]

Barbara, it turned out great! How does it taste ??

[Loya]

Loya, after sous-vide in a steak (I also do it at 65 degrees), you can fry in the same steak or under a grill.

After the CF, I throw the ham (along with the ham) into cold water, then into the refrigerator for 12 hours. Then. shoving the household with my foot, trying to take a picture ... At what stage of frying?

yyy)) before serving.

Che that turned out rather bland. The meat had to be tortured longer. Or soak with salt water. And so Tasty, especially prunes. My relatives just do not like him, we divide by brothers.

Ksyusha, well, your roll in the queue is tapericha))))) For a whole week I have been the happy owner of Teskom's ham)))) Today in the morning we have already tried the second ham - beauty! I will stir up this roll in the near future! Thank you for the recipes, and for the photo of sweets !!!

[Nataliya]

Nataliya, Thank you! I would be glad if you like it!

Then put the minced meat on a wet towel. Smooth out with your hands into a rectangle, the width of one side of which is slightly greater than the height of the ham. Roll up with a towel, press with your hands. Place the roll in the ham.

Well, what kind of millimeter should you be? And, if not guess with the size? But I feel sooooo delicious.

[Lucien]

Well, what kind of millimeter do you have to be?

Lucien, Lyudmila, do not understand what the problem is? Absolutely nothing complicated to lay out a towel and a ham maker next to it. She showed all the manipulations in the photo. If you have not guessed right, just tamp it more actively from above.

Now I realized that he is really soft. Mistletochka's head does not work well, thoughts are different, got a shit, boiled it with lemon for a couple, such a jet of steam, I'm afraid for the ceiling. now I want to cook something. I will definitely make a roll, I really liked it.

[Ludmila]

Ludmila, congratulations on your assistant! Let it serve for a long time and please. To reduce the steam, you need to start releasing the steam not immediately after cooking, but after waiting 10-15 minutes. And I put a towel on top of the valve, because I have it under the shelves.

that is, you can cover it with a towel. Well, I'm calm now, thanks for the congratulations, I will learn to cook.

that is, you can cover it with a towel.

Can. Good luck!