SchuMakher
Marina,
Elena Tim
Oh, I beg your pardon for disappearing. Dykhla brazenly ... just woke up.
All normal people wake up at 12 noon, and I - at 12 at night.

Girls ... and boy, dear, thank you for your praises! Fseh-fseh boy right now!
I went to read and answer ...
But first:
Quote: Marina22
Flax, and at eemnya the temperature is set in steps of 20 degrees, that is, 40-60-80 ...
Marish, boldly put 80C for 3 hours exactly. Lamb fat is also good, the main thing, as I already wrote, is not to overeat from greed.

SchuMakher, Manyash, 3.5 - a lot, overheating. That is, if the minced meat has been in the refrigerator for more than a day, then yes, it is very cold and it needs more time to warm up, but this ham is finally not worth it, you knead it and put it to cook, the minced meat at room temperature warms up faster.
SchuMakher
Quote: Elena Tim
ShuMakher, Manyash, 3.5 - a lot,

I've already fixed it at 3 ... I put 3.5 when it's out of the refrigerator, yeah
SchuMakher
Incidentally, today I made a hot-tip, I didn't eat fine Toka, the poor fellow fell ill ...
Elena Tim
Quote: ShuMakher
I put 3.5 when out of the fridge, yeah
Malyades ,! I've always said you're a good student.

Quote: ShuMakher

By the way, today I made a hot-tip, I didn't eat fine Toka, the poor fellow fell ill ...
Little gopher. What's the matter with him? Tortured, snake?
SchuMakher
Intestinal virus ... Vomiting, diarrhea, headache ... Sleeping over a basin
Marina22
Poor little child, a speedy recovery.
Elena Tim
Lord, what a horror.
Sweet little boy. Kiss him for me, pus will get well soon, my tutlichek.
SchuMakher
Absolutely .... I went to sample ....
Elena Tim
Quote: marlanca
Here are lucky people, I will use an eight-story and a fat tail in the freezer
Oooh, sometimes I screw it up that I myself wonder how much I know that.
No, well, why did he clamp fat ?! It happens that you find in it such that after half a day you are perplexed, otkel it came from there, and here it is a seemingly simple product, but a fig.
I don’t understand, did he himself, or what, gobbled up German hamlo? ...
So I always said, we didn't beat them at Stalingrad.
Quote: Pakat
we don't have a dumba, even cry
Yes, horror finally! I can't even imagine how you are there ...
Quote: louisa
I will hammer your ham for my beloved, I will be fat and beautiful
But this is pralna!
And the thin and ugly dogs are hungry!
Quote: Cvetaal
And there is a dumba! Today I will put
Bliiin, I missed everything!
Sveet, well, how did you do it?
Quote: gala10
Well, I have never been a lover of sausage-ham, until I myself (and with your, including your light hand) began to do it.
Oh, don't tell, Galyun, this is such an infection. So I often began to think that I was somehow sick of one ham. Even Manka has two, and I ...
Quote: Aleksaniko
The most important thing is that I am a nursing mother, and I love ham very much, but there are so many things, in the enta store a la ham ...
Et, yeah ... Yes, and not nursing identities would be nice to switch to home.
By the way, girls, we have a health food store on Mira Avenue, near the metro station. So there, in addition to absolutely awesome milk and natural sweets, they also sell sausages, to which no preservatives, thickeners and flavors have been added. The composition is as if I put everything there myself. The look is a bit grayish, but it doesn't affect the taste in any way. In this store people are bursting in crowds. Lived, damn it! We are glad that natural food has begun to be sold.
Quote: OlgaGera
Lenk, and Lenk, I have a turkey fillet, a pig's neck and of course a fat tail dumba.
Will it fit?
Lyol, and turkey fillet is a breast, right? If it is, then, of course, it is better to add a pork neck. I would do this: 700 g turkey, 300 g neck and 80 g dumba. If there is very little fat in the neck (this also happens), then you can take 400 or even 500 grams, reducing the amount of turkey breast.
OlgaGera
Quote: Elena Tim
and turkey fillet is breast, right? If it is, then, of course, it is better to add a pork neck.
Thank you, Lenul
Yes, turkey breast. And the neck is not fat at all. Play with meat
Elena Tim
Quote: Vasilica
I’m unlikely to cook this
Well, that's understandable, you won't have anybody like that, except maybe your dad.
Quote: Vasilica
I love dumbu only for the smell in the kebab and kazan kebab
Aaaaaaaa, what a tease!
I'll go and eat some carcasses.Ham Turkey in a skullcap

Quote: ang-kay
It does not even enrage that it is far from the essence!
Quote: Chuchundrus
proud bird in national headdress
Aaaaaaaaaaaaaaaaaa-Ha-Haaaaa!
Girls, stop, the night is outside, and I laugh at the whole house!
Quote: degteva
Lena, you haven't answered anything like ten o'clock already
I will not be like that ... It itself somehow unexpectedly happened - rrraz and in otrubon. I didn't even notice how he crept up.
Quote: Rusalca
maybe I ate the ham
In! Exactly! The ham is to blame!
Elena Tim
Quote: OlgaGera
Yes, turkey breast. And the neck is not fat at all. I will play with meat
Well, tady really necks can and more vphnut. Good luck, Lelchik!
And I’ll go while I hide, otherwise it’s not pleasant ...
Manka remains for me. Do what you like with her!
Elena Tim
Quote: ShuMakher
nizya on saturday
Why the hell is this, to put it mildly, roughly speaking?
What do we have on Saturday?
OlgaGera
Quote: Elena Tim
And I’ll go while I hide, otherwise it’s not pleasant ...
Don't hide. I still have meat in the freezer. I was even so tired yesterday that I hid everything in the freezer instead of the refrigerator. Now I don't know what will happen ... fresh, uncooled meat straight into the freezer ...
Elena Tim
Quote: OlgaGera
Now I don't know what will happen ... steamed, uncooled meat straight into the freezer ...
Yes, nothing will happen to him, do not worry. I make all the frozen ham, everything works out great.
Elena Tim
Girls, about the silicone ring, just in case, I added one detail in a note.
Matilda_81
Quote: Elena Tim
What do we have on Saturday?
how are you? Shabbat is on Saturday
Elena Tim
Aaaaaaaa! Nudanuda ... who, if not you, know about this!
SchuMakher
I realized that homemade ham is like homemade bread ... whatever you puff, everything is delicious
SchuMakher
Quote: Elena Tim
Manka remains for me. Do what you like with her!

wow, I'm a female consonant, let's go
Pakat
Lenka! Alaverdy !!!
Busty Chicken on Sheep Street, runs after Turkey in a skullcap ...
Elena Tim
Aaaaaaaaaaaa! I already called it, I called it that!
julia007
Elena Tim, Gorgeous ham turned out!
Elena Tim
Yulenka, thank you!
Kras-Vlas
Elena Tim, Lena! And I have ham "a la" in a skullcap, that is, without a dumba. Turkey breast with pork leg. but "all according to the recipe." It turned out very tasty, not dry. I tamped it badly and cut it, it seems. big ...
Quote: Elena Tim
turned on "Heating" at 78C, set the time - 3 hours,
I did so, but the countdown started at 65C (about 30 minutes passed), and I added time. Right or wrong? She insured herself, just in case
Thank you for a delicious ham and an interesting, colorful recipe !!!
Ham Turkey in a skullcap
Elena Tim
Quote: Kras-Vlas
cut, it seems. big ...
Aha, let's face it, rather big pieces. Although the cut, of course, turned out to be beautiful because of this.
Quote: Kras-Vlas
Turkey breast with pork leg. but "all according to the recipe." It turned out very tasty, not dry.
In gives! I would not even dare to experiment with the ham and breast, I would definitely have it dry. And I am very glad that you managed to avoid dryness.
Quote: Kras-Vlas
my countdown started at 65C (about 30 minutes passed), and I added time. Right or wrong? She insured herself, just in case
Did the right thing, Ol, 65C - sooo little. Choyt she hurried to thee? Of course, it's better to play it safe than to get half-baked ham later.
Olenka, thanks for the photo report! I am very pleased that the recipe was useful to you, and most importantly - you liked the result!
Kras-Vlas
Thanks Lena !
nusha18
Hello everyone!
Made a ham based on a skullcap, but in a roasting sleeve and white-sided. My whole ham was covered with pink (like ichor) jelly, inside the meat seemed to be cooked.
Tell me what could have done wrong? The temperature was set at 82 degrees for 3 hours, but it (temperature) naturally changed during the cooking process.
Elena Tim
nusha18, did you cook in a slow cooker? If so, tell me, does it start counting the cooking time from the very beginning or when the set temperature is reached?
Have you cooled the raw minced meat stuffed into a ham maker by keeping it in the refrigerator for a while before cooking?
What else...
A large amount of jelly on the ham indicates that the juice was not drained from the ham when cooked and after a little cooling.
Also, Belobok is larger than Teskoma, and perhaps the ham in it needs more time to cook.
In general, in order to make sure that the ham is completely ready, if you are making it for the first time using some technology, it is still advisable to check the temperature inside the ham, it should be 72-74C. Then you can eat it absolutely calmly, regardless of the color of the jelly - it can vary depending on the quality of the meat used.
And do not forget that it is stored for no more than three days. Then it is better to fry before eating.
nusha18
Elena Tim, Thanks for the quick response!
I cooked at Shteba and, to be honest, I don't remember how she counts the time. And I had the minced meat out of the fridge, but I didn't drain anything. I thought that when filling in the white-sided bag, it still breaks with springs so that everything will pour out by itself)), but no.
I did not check the temperature inside (blunt). I will definitely check the next one.
And I'll fry this one before putting it on the sandwich. But despite the nuances, the thing is simply indecent.
Elena Tim
Ah, well then, let's not sin on the cartoon. Shteba knows his business.
Quote: nusha18
And I had minced meat from the fridge
That's where the dog fumbled!
If you put a ham stuffed with minced meat in the refrigerator, then the minced meat will cool down so that it will take much longer to cook. After all, he needs to warm up to the very middle to start preparing, and the thickness is - wow! And you gave him only three hours, that's not enough.
For the first time, when mastering "ham-making", I always checked the temperature inside the piece, and it was often different. Then it dawned on me what was the matter, and I stopped putting the ham in the cold, and immediately set it to cook. In this case, three hours will guarantee complete cooking.
Quote: nusha18
But despite the nuances, the thing is simply indecent.
Pasiiiba.
Cvetaal
Lenochka, take your report, at last, I was honored to cook this delicious! Very, very tasty and fragrant ham turned out, straight mutton-mutton, and the turkey, so, passed by. Thank you honey for this wonderful recipe!

Ham Turkey in a skullcap
Elena Tim
Stunned, Light! What a beauty!
I am very pleased that you liked this ham!
Thank you for the photo!
Well sooo beautiful!
Ilmirushka
Quote: Elena Tim
!
Elena, tell me, when you cook the ham, don't you put a thermometer in it? What temperature must be inside the ham to ensure it is cooked through?
Elena Tim
Ilmira, I have not used a thermometer for a long time. If I do everything as described here, then the ham is always one hundred percent ready.
The temperature inside a piece of guaranteed finished ham should be 72-74C
Ilmirushka
Quote: Elena Tim
always 100% ready.
Thanks Lena. I hope to wait for my Biowin soon and forward ... into the wild
Elena Tim
Ilmira, good luck! I am sure you will succeed and enjoy it!
Ilmirushka
Quote: Elena Tim
everything will work out and like it!
Thanks Lena. When I read your work, both verbal and culinary, I was surprised by the daily routine ... I have the same! I can't sleep at night either ... And now I wanted to have breakfast ... and what I have done. Who to write to, who to call - I HATE. I wanted to cook rice milk porridge and instead of a bowl, I poured milk into the pressure cooker. What to do, where to run? HELP !!!!
Helen
Quote: Ilmirushka
Wanted to cook rice milk porridge and place the bowl, poured milk into the pressure cooker
straight into the pressure cooker .. without a bowl! ??
Ilmirushka
Quote: Helen3097
without bowl
Well, of course, she automatically splashed
Elena Tim
Oh, what horrors are going on here!
Ilmira, how's it going with the pressure cooker?
Ilmirushka
Quote: Elena Tim
dealing with the pressure cooker?
Lena, I'm not touching it yet. worth disassembled. I went to the repair sites and read a lot. I unrolled the bottom, neatly cleaned everything there, wiped it, and for one thing I decided to clean the pressure cooker itself - the walls inside, the disc. I smeared everything with Amveevsky, washed it neatly. Let it dry now, I will not go to it for 2-3 days. How I'm going to turn it on ... I'll let you know the results! Should I write a will
Elena Tim
Quote: Ilmirushka
Should I write a will
Gyyyy Don't. I hope that everything will be all right. Good luck!
Countryman
I have been covering the pan with the pan for a long time. When I cook ham-sausage in a homemade (made from "Beloboka") mold in a homemade suvidnice. I even sewed a separate fur coat for her. Red on a saucepan, dark on a saucepan.
Ham Turkey in a skullcap

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