Ham with cognac and Provencal herbs in Tescoma ham maker

[To summarize:]

Ham with cognac and Provencal herbs in Tescoma ham maker

Category: Meat dishes

Ingredients
Beef (neck)	500 BC
Mixed minced meat	500 BC
Salt	16-18 g.
Provencal herbs	3/4 - 1 tsp
Cognac	1-2 tbsp. l
Water	100 ml.
Sugar	1 tsp
Pepper mixture (I have 4 types)	taste
Gelatin (just in case, 0.5 h. L)	option

Cooking method

• Cut the beef into 2x2 cm cubes. Put all the ingredients in the mixer bowl.
• 
• Knead for 10 minutes.
• 
• The minced meat should acquire a very viscous, threadlike consistency.
• Then we put it tightly in a flask of ham.
• 
• We collect the entire structure, press the red pimp several times to tamp the minced meat a little and put it in the refrigerator for 2-3 hours.
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• We take a saucepan with a height of about 14-15 cm. Place the ham maker in it and pour cold water so that it does not reach the pink edge by about 1 cm.
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• We bring the water to a temperature of 75C and set the time for 2.5 - 3 hours. The temperature of 80C was firmly on my thermometer.
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• At the end of the cooking time, we put our ham to cool in cold water. There should be as much water as it was during cooking so that it does not get inside the ham. After 40-50 minutes, remove the ham from the water, turn it over and drain the excess juice formed inside through the holes in the lid. That's it, you can put the ham in the refrigerator for several hours until the ham is completely cooled.
• Advice: if suddenly your ham gets stuck inside the flask, then do not pull too much, there is simply a vacuum created. With the sharp end of the thermometer, sand it lightly between the ham and the wall, it will gently chomp and you can slowly pull it out. The flask remains generally clean, nothing stuck, only greasy and that's it.
• The ham can now be safely sliced ​​with a knife or slicer. It doesn't break or fall apart.
• Here, look at the result:
• 
• But the bigger one. As you can see, the consistency is quite smooth. No crumbs or pieces falling out.
• 
• To summarize: the taste turned out to be quite calm and there is no pronounced aroma, as, for example, in chicken ham with garlic.
• As it turned out today, I still like a spicier, pungent taste. But my husband really liked it. He said it looked more like sausage than ham. But her density is just cool. Of course! 80% beef! By the way, next time I will put more fatty pork in the minced meat, otherwise the ham turned out to be just dietary.
• I will continue to experiment with tastes, changing spices. But it is the meat composition of this ham that I will use more than once!
• Enjoy your meal!

waw, I am the first for such beauty and deliciousness!
clever girl, Lenochka!

What a delicious beauty! I wanted to try

[Linen]

Linen, well, directly the sausage manual Everything is well described, all the stages of the difficult sausage path
I collect your recipes and mentally train, ready to start

Lenusya, what a cool ham you make!
I sit and swallow drooling! It's a pity we don't sell such a miracle !!!

Can you feel the cognac? Or evaporated all translated the product how much in vain ?

Cognac go not only to the ham. Just give me a reason to buy * JOKINGLY * Lenus, what an interesting ham you have. And I have Belobok. And yours with holes and a thermometer. Where did you grab such a charm? Recently, go
The ham is cool

Lena, thanks for the recipe!
She explained everything very clearly and clearly, and the result is WOW !!!
I also put your recipes in a piggy bank, I really want such a ham, I am waiting for a new delivery to the artillery dish.

this is a masterpiece! I want-want-want and really liked the teskomovsky ham maker in the photo, it seems it is much more convenient than the white-sided one, which I have

Lena is a great ham super !!!!!

[Tanechka]

waw, I am the first for such beauty and deliciousness!

You and choose first! Look, that piece is looking at you right, pull it quickly!

What a delicious beauty! I wanted to try

If you wanted to, you have to try! Nothing beats homemade ham!

well, directly the sausage manual Everything is well described, all the stages of the difficult sausage path

Tanechka, Thank you! I tried to! Listen, well, I never would've thought it was that simple! I was looking for a catch in Tescom. After parking with Redmond, it was hard to believe that you could literally spit once and get a wonderful ham! I'm really crazy about cooking.

It's a pity we don't sell such a miracle !!!

Vitalinka, thank you! They sell only metal, Polish, I think. Go to the topics "Homemade ham" or "Kitchen trivia". There, just now, the girls are discussing this ham. Maybe you will buy yourself!

Can you feel the cognac? Or has the whole translated product evaporated for nothing?

You know, I don’t understand a fig with this cognac. It is not felt. Maybe she poured a little ... I took only 1 tablespoon. But I was afraid to overdo it, just like with herbs, the main thing here is not to overdo it, so as not to spoil it at all. For myself, I concluded that I like spicy, peppery ham more. And with cognac - this is so, pampering. Better to burn something on it ... in the sense of flambying! Or use it internally! I want to try to play with oriental spices, the consistency of this ham reminds me of kazy, but not so dry. Maybe something worthwhile will turn out.

Where did you grab such a charm? Recently, go

Yeah, Lar, recently. I took it in Artpod, but it's not there now, it's over. Everyone is waiting for a new delivery. You have a look at the "Kitchen stuff" Temko. The girls will whistle as soon as they appear on sale.

Svetlana62, kokoshka, girls, thanks! I wish you to buy this ham as soon as possible. Enjoy both the process and the result!

it seems much more convenient than the white-sided one that I have

SanechkaA, Thank you! Yes, it is more convenient! I myself have Redmond lying around without memory. Our friendship did not work out! But I didn’t throw it away, I thought that over time, when I stopped hating him, I would try to establish contact. And now that's it! Yesterday I even confessed to my husband that I would not touch Redik with my finger again. He even supported me, because he saw all my previous fuss with him. So now I'm enjoying cooking at Tescom!

Flax, is a thermometer inserted inside? Or does it only measure the temperature of the water?

No, Liz, it's awkward to stick a thermometer inside. To do this, you need to remove the cover. But this is not necessary. The main thing is to know the temperature of the water. It should be from 75 to 85C, and the instructions in the recipes indicate the cooking time. So it's simple.

Ole, ole, ole, ole !!!!! Lenuska is a champion !!!!! Taking off my hat! Awesome MK and awesome ham! Already in the bookmarks.

Thank you, Natus! Have you bought yourself a ham maker?

and inside the thermometer is inserted?

Insert and you can observe the temperature inside the ham. It is inserted slightly at an angle.

Nope ... Beloboka only lives with me so far. At the joint venture I tried to order. I'm waiting. True, it is not yet in the price list, but an attempt is not torture. I will wait when it appears ...

[Stafa]

It is inserted slightly at an angle.

Stafa, and where is it inserted there? Even with the lid open, the thermometer does not fit into the press holes.

Well vascheee! Enchanting !!! I probably won't wait for my ham, I will choke on saliva ... I think so, this week's gold medal will be yours, Lenochka ... And if they don't give you an alternative from Saratov ... dish, but ... a fairy tale.And only teskomabest sends to our village, and she has everything in a year. Don't wait. All girlfriends have already knocked on this purchase! Ayuu, teskomabest, half of Saratov is already ready to buy

Elena, in the open form, try to insert it into the hole for draining excess water and into the red mold in the grooves where it is worn for half load, after the spring. I tried it assembled - it sticks like this normally.

[Stafa]

I think so, this week's gold medal is yours, Helen, will be ..

Irish, thank you for your kind words! I wish I could drink honey with your lips!

half of Saratov is already ready to buy

And in your city there are no shops where they sell Teskiy. It would be possible to knock them out to stock up with a novelty!

Stafa, do not believe it! My thermometer does not fit into these holes. Only the very tip fits a few millimeters, and this is not enough. To check the temperature inside the piece, the thermometer must be inserted no less than 3-4 cm. But, to be honest, I don't need it anymore. I already know how what's going on there. So I'm not even worried. And she asked purely out of curiosity. I thought, maybe, in some other way, people contrived to measure the temperature, or my thermometer is too thick ...

And in your city there are no shops where they sell Teskiy.

Yes, we don't even have migraines (c)

Has the half nozzle been removed? When she is dressed, the thermometer is not inserted.

Lena, the sausage looks great! The beef must be delicious!
Now your process has begun, so it has begun!

Lena, after your story, I wanted such a thing even stronger and ham from it too

Has the half nozzle been removed?

I don’t use it. No, now I'm really interested in why my thermometer won't crawl through these holes in the press! Chezanafiq ?!

[SanechkaA]

Lena, the sausage looks great!

Vera, thank you! I was so carried away! A lot of ideas are spinning in my head.
Ver, maybe you can tell me where to put the thermometer in the ham maker in order to measure the temperature inside the piece. And then some miracles happen here!

SanechkaA, prala! It's a sin not to want such a thing!

where to insert the thermometer into the ham maker to measure the temperature inside the piece.

I have no thermometer even close to one hole!

I have a similar meat thermometer - it also made me feel at home.

Lena, it's very strange ... I can insert it without problems! Only if you make a half portion - there is nowhere to stick the thermometer ...

[Stafa]

Yes YOSHKIN CAT !!! Fitted! I just had to push a little harder. And I am neat, damn it, I looked that it did not fall through freely and did not press. Ugh you, what a fool! Evil is not enough! She took out all the brains of people, instead of turning on her own!
Stafa, I'm so uncomfortable, horror! Sorry!
And thank you very much, I would have thought that it would not fit! Oooooh .....

... I have it inserted without problems!

Because the brain is inserted normally, and not like some ...
Vera, and thank you!

[Stafa]

Stafa, humorist, damn it! I just read your thanks! Laughter makes it clear!

And here's another yummy from this ham. Elena ... you have a very appetizing ham ... I urgently need to buy this unit

[Joy]

Joy, not just urgent, but URGENT!

I have already studied the topic about her, searched the internet to no avail, and now I will wait for the delivery in the artillery vessel along with the girls. I hope you won't have to wait very long ...

So so so! Lena, where did you grab such ham?
Well I want the same!
Nukas share!
Ham, steam for a feast for the eyes! We don't buy sausages at all in the store, they have forgotten their taste for a long time!

I have already studied the topic about her ...

And where, where to poke something? I can't find her!
I'm braking something today!

Mash, so we graze the whole site on the Atrposud. But now there, of course, the ham makers are over. We are waiting for admission from the 20th to 21st.

And where, where to poke something? I can't find her!

Mash, HERE look and HERE

Ver, and Ver! What temperature did you achieve in the ham inside the piece? Today, at a water temperature of 78-79C, I got 72C inside the piece only after 2 hours 45 minutes. I just read on the plate that this temperature is safe for pork, well, in terms of health. I did not understand what I wrote, but I hope you understand ...

Lena, chicken up to 74, pork up to 71, but, for some reason, the heating time of the mass was about the same - about 3 hours, maybe because of the different density of the meat?

maybe because of the different density of meat?

Probably yes. Yesterday I made ham, which included pork and beef, so 72C was gained only after 2 hours and 45 minutes.
Why did I ask? I just thought maybe it could be cooked less. But it turned out that no. And I just wanted to clarify with you exactly what temperature you were trying to achieve. So I did everything right!

Lena, so we have the same reference book - Google)))

So in so many temperature tables, you will download! It happens that the difference reaches + -5C. So I'm confused. And if the chicken more or less lasts about 74C, then beef with pork is dancing ...
Can you tell me what temperature to bring the beef to? I only know that this value in the tables dances from 63 to 77C!
Where is justice ?!

And then what does the temperature on the thermometer mean?

The temperature on the thermometer shows tº of meat readiness, but everyone apparently has a different idea of ​​readiness)))

I believe this table, recorded and chemically-physically proven!
🔗

That is, they generally set 71.1C for almost all meat (beef, pork, sheep). I see. Then I will stick to these values.
Vera, thank you very much for the consultation!

And then what does the temperature on the thermometer mean?

And fig knows him, Natasha!
Maybe they are reinsured due to the fact that all sorts of diseases in the livestock go. Either mad cow disease, or swine or chicken flu.
It seems to me that you just need to buy meat not from unfamiliar private traders, but in large stores where the goods are checked. At least there is some guarantee.

Flax, yes, I have long been interested in why chicken meat at 90g, and beef at 70g? I have never had a chicken so much