Diet ham "Doctor" (multicooker-pressure cooker Steba DD1)

Category: Meat dishes
Dietary ham Doctor's (multicooker-pressure cooker Steba DD1)

Ingredients

minced turkey 750g.
lean beef 350g.
celery stalk 2 pcs.
egg 1 PC.
gelatin 1 tbsp. l.
powdered milk 2 tbsp. l.
frozen milk 40 g
salt 14 g
nutmeg 1 nut
vodka 2 tbsp. l.
beetroot puree 2 tbsp. l.
frozen cherries 5 pieces.

Cooking method

  • When I decided to make diet ham, I immediately knew that I would make it from turkey and beef (the leanest meat available). Accordingly, it was necessary to solve 2 problems - dryness (lean meat is all dry as a result) and dullness (finished turkey is always not pink). Therefore, I took something from the recipe for "Doctor's" sausage, namely the concept of "melange" and the experience of our forum workers. I also didn't want to use chemistry for color and used the ideas and developments of the forum (Elenochka Tim - a separate hello to you). The result is pleasing. The ham is firm, pink, not dry, it is cut perfectly, does not crumble, and generally resembles a normal doctor's sausage in consistency. Now the process and technology.
  • First I made something like "melange" - I broke an egg, gelatin, powdered milk, frozen milk cubes, salt, grated nutmeg, vodka from the freezer, cold beetroot puree and frozen pitted cherries in a blender. I immediately added the turkey mince to this "melange" and beat it "to threads" for literally 5-7 minutes. I cleaned the stalks of celery from the tough upper fibers with a vegetable peel and cut them according to the height of the "Beloboka" and lengthwise, finely chopped the rest and added to the mince. I added chopped beef, beat for another 2 minutes. Then I put everything in a baking bag and in "Beloboku". I stuck celery rods along the periphery to the full depth:Dietary ham Doctor's (multicooker-pressure cooker Steba DD1)
  • I closed the bag and put in the springs. But since my bag always breaks and juice flows out of it, and water flows inside, which in this case is unacceptable (remember to prevent dryness), then from the outside I sealed the entire Beloboku into vacuum: Dietary ham Doctor's (multicooker-pressure cooker Steba DD1)... Left to infuse in the refrigerator for 6 hours, then on "Heating" 70 * C for 3 hours, cooled for 10-15 minutes in cold water and in the refrigerator for 6 hours. The outer bag contained about 60-70 ml of juice:Dietary ham Doctor's (multicooker-pressure cooker Steba DD1)... So the outer package paid off.
  • Taste, consistency, color and benefits are very pleasing. However, the celery remained somewhat crispy. Personally, I really liked it, but whoever doesn't like it may not put it at all or replace it with paprika or herbs.


kil
The color is just beautiful, I stole the recipe. Thank you.
Elena Tim
CHERRY JUICE, fir-trees! How did I forget about him ?!
This is the coolest dye!
Linus, you are, as always, on top! How ingenious I am! The beauty is simple!
Kokoschka
Linadoc, the ham is super, but how strong is the taste of celery?
Linadoc
Irina, I am very pleased myself!
Elena Tim, Lenok, the cherry taste is not felt, but the color is there, for reliability you can also have more berries.
Lily, the taste of celery is felt when it hits the tooth, but not so much. But he is useful, so I stuck him in the doctor's office.
ang-kay
Linadoc... Perfectly simple!
Linadoc
Angela., I liked it too! For such a dietary one is quite juicy! Of course, pork would, yes with fat ... but I wanted a dietary one ... Doctor's!
julia_bb
Recipe otpad- goes to bookmarks))
Linadoc
Yulia, can you imagine - already devour dare! "Mom, what is this delicious we have ...?" Dragons !!! And I worked for so long: povar: In general, I succeeded!
Olga VB
Linadoc, looks just great, pinkish, like a piglet (although it was not there ...)
Loksa
Very beautiful ham
Linadoc
Olga, by the way, and according to GOST, "Doktorskaya" is 70% pork! And all the same - "Doctor"!
ang-kay
Why is the doctoral sausage called "doctoral"?

According to legend, the order to create "Doctor's" sausage came from Stalin himself. In addition, the People's Commissariat of Health, with which the recipe was agreed, is most directly related to the doctoral sausage. According to the verdict of the People's Commissar, the new product was intended "for the sick, who undermined their health as a result of the Civil War and tsarist despotism." The first loaf of "Doctor's" sausage rolled off the assembly line in 1936.

The recipe for "improving the health of those who suffered from the tyranny of the tsarist regime" by Moscow doctors was verified to the smallest detail:

100 kg of sausage contained:
25 kg of premium beef,
70 kg of semi-fat pork,
3 kg eggs
2 kg of cow's milk.

In general, what the "doctor ordered." This is how the name appeared - "Doctor's".
So it is "doctor" not because dietary, but quite the opposite.
Linadoc
Angela., you see, how well-being has increased now - now we are struggling with an overly "healthy" diet ham.
ang-kay
Yeah. Well, at least we are fighting ourselves! otherwise the manufacturer does it for us. Already "Doktorskaya" does not look like itself. There is no GOST, but all specifications. Yes, and according to GOST, everything is dumb somehow.
lu_estrada
aaaaaaaa. what a beauty, Linochka !!!
Linadoc
Ludmila, here we carry out prevention of complications from "health improvement". In general, we unload deliciously.
Olga VB
Olga, by the way, and according to GOST, "Doktorskaya" is 70% pork! And all the same - "Doctor"!
I know!
Because I already looked closely at the Doctor's sausage, I even studied the recipe for Ki
Quote: Linadoc
kubanochka
Linochka, a question! Did you keep the filled Beloboka in the refrigerator before you cook it? So girls do in a shredder. Or go straight to Shtebu?
Linadoc
Lena, kept in the refrigerator for 6 hours, simply because I did not have time to cook before work. But I think this is not very important.
Elena Tim
Quote: ang-kay
100 kg of sausage contained:
25 kg of premium beef,
70 kg of semi-fat pork,
3 kg eggs
2 kg of cow's milk.
It was this recipe that I was guided by when I prepared my "A la Lyubitelskaya". I had to recalculate everything based on 1 kg of meat. And if you bring everything to mind, as it should, and remove the pieces of bacon, then in general, you would get the same ... "what the doctor ordered"!
kubanochka
Quote: Linadoc
I think this is not very important.
I think so too. How many times did I make ham in Belobok, did not stand it in the refrigerator before boiling, then yes. Today I'll put it in the refrigerator overnight, I'll compare. For the cherry juice idea, special thanks!
Linadoc
Lena, and what are you doing?
Elena Tim, and where are your eggs, milk? - an imperfection!
kubanochka
Minced turkey replaced with chicken. For the rest, like yours. I don't have turkeys in my yard, but chickens ... in general, a lot ...
Linadoc
Quote: kubanochka
I don't have turkeys in my yard, but chickens ... in general, a lot ...
I don’t have a lot of them, but I don’t cut them, they are tame and trained, very affectionate and kind, my legs rub against my legs like cats. I have them for eggs and soul (well, they make fertilizer for the garden), and I make sausages from purchased meat.
kubanochka
I really have a lot of them. I don't need so much fertilizer. And 2-3 dozen eggs a day, I've already fed everyone around. The diathesis will begin soon. And the little hatchery runs, grows up. And loved ones, like cats, are also there. These are the mistresses of the yard.
Linadoc
Lena, then it is possible in the sausage, and the smell of your chicken is from the greens, and not from the feed - mmm! And the benefits are also a lot - no harmful additives! All dietary meat! Right now I'm making pies with a steamed neighbor's chicken (they've already dared the ham), the average exam tomorrow, I need to feed it! And the smell is an aroma, not a smell !!!
kubanochka
Oh, Lina, keep quiet about the exam. Tomorrow we will "stuff" with energy. In theory, we should have a known result in the literature tomorrow. They said that from the 30th you can watch, as I, as a victim, which day I constantly update, I am waiting ...
Quote: Linadoc
Now I'm making pies with a steamed neighbor's chicken
Get ready, take pictures, tell.
kil
The girls will be fine, do not push it, otherwise the children are postponed.
Linadoc
Quote: kubanochka
Tomorrow we will "stuff" with energy.
In-in, I so the son with the exam, then the daughter with the GIA "stuff", they assure - it helps. We passed physics, we have 9, it seems, the result will be. In between, I feed them - chicken, chocolate, barley. I have already baked the pies - half have already been swept away, the rest will be swept away after an emergency advanced training (the senior in mathematics pulls up the younger ones).
kubanochka
Quote: Linadoc
We passed physics, we have 9, it seems, the result will be.
I downloaded the schedule, Moscow is the result in physics on the 16th. Ryazan region, Vladimirskaya and someone else, they are the earliest, they have the 12th.
kil, Irish, yes we know that everything will be great! It's just that I rather want to know the result, impatient, however ...
kil
Of course everything will be fine!
Linadoc
Quote: kubanochka
Moscow Physics Result 16th
How many ham and pies do I need to make before this time, so as not to get nervous? I'll go put new cottage cheese for the night, so that both breakfast and whey for pies.
Irina, thanks for the support !
Elena Tim
Quote: Linadoc
Elena Tim, where are your eggs, milk? - an imperfection!
Hello everyone TAMA!
Linadoc
Quote: Elena Tim

Hello everyone TAMA!
Oh, Lenok, I'm sorry - I didn't notice! Then exactly, almost Amateur !!! Or maybe swing at the sacred ...on William, our, Shakespeare... for real sausages - Doctor, Amateur, Milk ...? That's how she got carried away
Elena Tim
Quote: Linadoc
Or maybe he will swing at the sacred ... at William, our, Shakespeare ..
I’m lining up, but here at least wiggle all over, to the point! Until we can properly grind the minced meat at home, the sausage will still not have the consistency that is needed. I will of course try. I have this action in the nearest future.
Natay
Linadoc, tried to make a ham according to your recipe, and it didn't work. Maybe I didn't read something ... Tell me, how did it boil in 3 hours in the heating mode? After 3 hours on heating, it was generally damp. As a result, I cooked her meat for half an hour on the mode. It seemed to be cooked, but the color remained so saturated, a decent sourness was felt, as I understand it from cherries and a little dry.
Linadoc
Natay, which is why it is rather dry, which I cooked on meat. What kind of heating do you have? 70-75 * C - optimal, you are afraid of 70 * C, make 75 * C, but not higher. Time mark after reaching this T. That is, 3 hours at T = 75 * C.
Natay
The fact of the matter is that after 3 hours on heating - it turned out to be damp. And on heating - is it cooked in water or without water?
julia_bb
Natay, heating means, the "heating" program in the Steba multicooker, and what are you heating in?
Natay
Warmed up in Shtebe. Once upon a time I made ham and boiled it in water, so I asked again, maybe I misunderstood. I can't understand why I had it raw if everything is ok with you?
Linadoc
Natay, of course, warm up in water. Do you have Belobok? It should be completely submerged. I apologize, on duty, park, I answer when I have a free minute.
Natay
Quote: Linadoc
Natay, of course, warm up in water.
Look ... and I'm without water Then I'll try again.
Olya-la
Quote: Natay
Beloboka "? It should be completely in the water.
Good day! Help me to understand. I have a Redmond ham (similar to Belobok). Now, sealed, it lies in the Stalk, but .... the water is at its maximum and has not completely covered it .... I don’t know what to do next ... ... add more water or leave it like that ??
NatalyMur
Olya-la, I did it in another cartoon and had to pour water above the maximum to completely submerge the ham maker. There will be no boiling, so it's not scary ...
plasmo4ka

Quote: NatalyMur
had to pour water above the maximum to completely submerge the ham maker. There will be no boiling, so it's not scary ...
+ in the process, I turn the ham maker from side to side 2-3 times (I pre-wrap the ham maker with a linen napkin so as not to accidentally damage the saucepan cover)
Olya-la
NatalyMur and plasmo4kaThank you for responding !!! She poured more water ... the ham popped up)))), it will probably rest against the lid ??? Funny ... to tears!
Girls, leave it as it is and run the program? And then? Should I open it in 1.5 hours and turn it over carefully?
plasmo4ka
Surfaced ?! - Unexpectedly .. I would take a little ... The multiu can be opened at any time (it is not under pressure) and adjust the amount of water, turn it over (be careful, the water is hot - I have silicone gloves)
Olya-la
plasmo4ka, ...
I decided to leave it as it is, because the water really won't boil. In about 30-40 minutes I'll open it and see.
And I rarely exploit my cartoon, I make ham for the first time ... can it really work out !?
Linadoc
Olga, the girls wrote correctly - to top up almost to the edge, something that protrudes slightly is not scary. And if it comes up, you just need to put something heavy on top (I do this in sous-form - I put a heavy cast-iron grate for gas).

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers