Ham "Milk" in Tescoma ham maker

[Elena Tim]

Ham "Milk" in Tescoma ham maker

Category: Cold meals and snacks

Ingredients
Pork neck	500 g
Small turkey breast fillet	500 g
Salt (to taste)	8 g
Sugar	4 g
Vodka	1 st. l.
Powdered milk	2st. l.
Gelatin	1h l.
Ice	40 g

Cooking method

• As it turned out, there are many subtleties in the preparation of ham, that is, they are practically at every step. Elena Tim, in principle, everything has already been described in detail. I'll write how I did it.
• The first is the slicing method. It all depends on taste. I cut 50% of the meat into cubes, chop 50% with a blender. Possible options are to reduce or increase the minced meat.
• I don't use garlic, because the child eats, the meat is also not fatty because of the same, so you can say that I have a dietary option.
• Add vodka to the mixture, stir. Instead of vodka, you can use cognac or whiskey, i.e. alcohol-containing products.
• Mix salt, sugar, milk powder, gelatin. Last. basically not needed, but my child loves this jelly, so I put it.
• Grind ice with a blender, add minced meat, dry mixture and beat off. This is where subtlety comes in. It is necessary to beat off until the appearance of \ "strings \", ie, connecting elements in the meat. With hands 20 minutes, in a food processor with a dough attachment or hook - 10 minutes. The minced meat should acquire a very viscous, threadlike consistency.
• Then put the minced meat in a ham maker, tamp, close the lid, press the red pimp several times to tamp the minced meat a little and put it in the refrigerator. Next subtlety. The manufacturer recommends removing it for 48 hours, but experienced people say that with proper mixing, being under pressure is enough for 2-3 hours. So here everything is again at your discretion.
• Next, you need to pick up a saucepan of the appropriate height, about 14-15 cm. Place a ham maker in it, pour so much cold water that it does not reach the pink edge by about 1 cm. Next is the next subtlety. The manufacturer recommends boiling the ham at a temperature of 75-85C for 2 hours. But, again, empirically, I came to the conclusion that you can use a lower temperature, namely 70-75C and cook for 2.5-3 hours at the same time.
• At the end of the cooking time, take out the ham, carefully place it under a stream of cold water, not allowing water to enter the holes. Next, pour cold water into a saucepan, return the ham and leave to cool for 40-50 minutes. Then remove the ham from the water, turn it over and drain the excess juice formed inside through the holes in the lid. then refrigerate for 12 hours to ripen. You can, of course, and less, but it turns out tastier if you hold it longer.
• Then remove the ham from the ham and enjoy the taste.

The dish is designed for

Yield 770g

Sluuush, Ksenia, and the choyto there is so dark, it's a turkey, right? It looks so cute! Great! Finally, you also unsubscribed. And then, I think, what is our little Malchik sitting in ambush and does not show his ham before our bright eyes?

Lenchik, dark pork, it was pickled for barbecue. Now I cut the second one, I'll go take a picture.
shl. the cat has become attached, it smells like a smell, it becomes not itself.

Ksyusha, well, it's very beautiful!

[Olga]

Olga, I’m looking at it and admiring it .. we have eaten it long ago.

Suma go, this is ham ... I feel very tasty
Looks like it's time for me to want this ham ...

Marish, be sure! Now I just cut the second one, you can go crazy, what a deliciousness. I licked the whole lid.))

Where can I get this miracle?

[Olga]

Olga, I’m looking at it and admiring it .. we have eaten it long ago.

Yes, this is a very strange product: it disappears at the speed of light.
What is it for? Probably for the beach season ...
It's time to do something about it.
Should I go and knead some stuffing for myself?

This product is in high demand. This is where everyone wants: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.new;topicseen#new

disappears with the speed of light.

Wrong word, now serve them ham every day.

Thank you, went to read

That's how it is night, so you and Lena are tempted to put out another tasty treat.I only have time to follow you and subscribe to topics
Awesome ham!
The recipe is stolen

Now just cut the second

How is the second taku? What did you do?

subscribe to topics

write, saw, Shura, write saw! (from)

What did you do?

With pork neck and chicken legs. I fought off Gru in Thermomix. It turned out like a sausage.

Here we go again! I didn't have time to buy Shtebu's sandwich maker, but here's a new Wishlist. Girls, can’t you put her in Shteba’s pressure cooker and set the temperature? Or necessarily in a regular saucepan? I have an electric stove and somehow I don't want to cook on it for 3 hours. And I haven't opened it for a long time. So, you look, and the desire to buy will disappear, huh?

[Ksyu]

The manufacturer recommends removing it for 48 hours, but experienced people say that with proper mixing, being under pressure is enough for 2-3 hours.

Ksyu, I'm wondering how much you could stand ?!

My ham is still in the box ...

Mistletochka, how beautiful and how delicious!
You must be twins with Elenochka!

[Ksyusha]

Ksyushathanks for another sausage explanation of the process
Gathering in a pile, getting ready for my sausage and ham feat

[girls]

girls, you are just scoffing by showing such chic hams, I'll go at least load it on a white side, maybe something will work out

[Girls, Melchik]

beautifully I directly believe that it is very tasty

by cooking technology. Girls, Melchik, what do you think: if our temperature is exactly 70-80 degrees at Preheat in multicooker (as the manufacturers declare, I did not measure it), is it possible to put a ham maker in a multicooker with an open lid on Preheat? With the lid open, will it be at this temperature (suitable for cooking ham)?

Girls, thank you very much for your kind words !! The ham turns out to be really delicious. And with this unit, so in general beauty, everything is done very simply. Buy, you will not regret it.

This one was kept in the cold for 5 hours, the second (I'll show you today) - 12. For myself, I decided to stay on the second option. Plus I beat the second in Thermomix, it turned out in structure, like in an advertising video, like a sausage. You won't be able to cook in multicooker, including Shteba. With the lid open, it does not gain temperature.

[Omela]

Omela, thanks for the recipe!
Already in the bookmarks. The cut is awesome !!!

[Svetlana]

Svetlana,

[Oksanochka]

Oksanochka wonderful ham. Without garlic and with milk, it is probably very delicate in taste, half of my family does not like chanks (_smells) I've already tried Lenin, your next. I don't have a Tescoma ham, but I did it in Redmond, everything worked out OK.

[Tata]

Tata, Thank you! Yes, you can make a ham maker in any. The main thing is to fight off well. I beat this one with my hands. I don't put garlic and spices, the child won't eat. Sniffs the whole thing.)) And salt to your taste, someone may not be enough. She deduced her norm empirically.

[Omela]

Omela, thanks a lot for the detailed story about ham. Looks very natural. I will definitely buy such a ham as soon as it appears.

And what is this garbage worth?

We took 1130, it seems

[Oksanochka]

Oksanochka wonderful ham. Without garlic and with milk, it is probably very delicate in taste, half of my family does not like chanks (_smells) I've already tried Lenin, your next. I don't have a Tescoma ham, but I did it in Redmond, everything worked out OK.

And in Redmont you are also 3 hours at 80g. cooked?

I cook in white-sided at MV Radik for 3 hours on a multi-cooker at 80 * C.
Once I did it at 75 * C at 4 o'clock, which is also not bad, but since the result is practically the same, I chose a faster option for myself.

Thank you!

We took 1130, it seems

Exactly ...

And salt to your taste, it may not be enough for someone

Yoksel, and I am 18 gr. lupanula ...

It's good to rush about, we'll see ...

This one was kept in the cold for 5 hours, the second (I'll show you today) - 12. For myself, I decided to stay on the second option.

Evan how !!!

And I just shoved my ham into the refrigerator and made it a pen for 48 hours, I'm in no hurry, I don't eat it ...

Only the sufferers would not know that they can marinate for a shorter amount of time ...

[Omela]

Omela, and what can replace milk powder? I'll go buy some turkeys and want to make your beauty.

[Lerele]

Lerele, but nothing can replace. Try to freeze milk instead of water.

Kroshik, you have no conscience. I'll go to my husband tvAm call, whisper about the refrigerator.))))

Ksyusha, ham - a feast for the eyes !!!! Thanks for the detailed technology. Voprosik, I did not find such a ham maker in the discussion by your link. How is it fundamentally different from Beloboka?

Ira, thanks, in principle, it is plastic and is used without bags and only standing in a pot of water. It is discussed in our kitchen trivia.

Girls, can’t you put her in Shteba’s pressure cooker and set the temperature? Or necessarily in a regular saucepan? I have an electric stove and somehow I don't want to cook on it for 3 hours.

So I have an electric stove. I stand on the sidelines, listen, who can think of something

I don't use garlic because the child eats, ....... Add vodka to the mixture, stir. Instead of vodka, you can use cognac or whiskey, i.e. alcohol-containing products

super!
I first salivated the picture, then - to tears I felt the recipe
Ksenia, and in the absence of a ham, how can you get out of the situation: cook in a tetrapak in boiling water or in a steam bag?

[Tatyana]

Tatyana, Thank you!

Here Anya cooked in a mug with dumbbells (as it sounds .. a song is straight !!!!): https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0.

Ha! only the day before yesterday I gave both mugs to the dacha ... and left the dumbbells, but they are a monolithic cast iron without pancakes, except to flatten a chicken ... boom, think!

boom think!

where ours did not disappear !!!

[Oka-Tatiana]

So, Oka-Tatiana, don't panic!
You take a tetrapak, pack it in a bag hermetically, but without air, the raw materials, put it all in a tetrapak, close the other side tightly with a square, put it in a saucepan, fill it with cold water before reaching the top of 1 cm, cover with a lid smaller in size than the pan, on top dumbbell ....
Of course, the shape will not be so even, but this will not affect the taste.
You can, of course, try standing upright, then you can do without a bag and the shape will be prettier, but you need to think about the stability of the structure.

Here Anya cooked in a mug with dumbbells (how does it sound .. straight song !!!!)

Yeah, I made the dumbbell mug. Now I can give advice on cooking dumbbells, for example, how to put them on top of each other correctly so that the pancakes do not stick together after cooking.

Okay, Tatyana, don't panic!

I often bake or cook meat in a bag, then put it under the press for several hours in the same bag. It is pressed in so that wow! A couple of months ago, the shank roll was so compressed that I barely cut it with my foot (very pork skin gives strength). So, if you want, but there is no suitable dish, then the ham can be cooked in a bag without load, and then pressed.

After all, minced sausage is simply cooked in a jar, and it floats in the liquid, and then it stands, cools down and absorbs almost all the liquid again, and is so dense itself, it is cut with a knife. And all this without a load, you just need to beat the mince well.

Anya, Olya, Ksenia, thank you, dear ones for the helping hand, that you do not let us shirk under the pretext of not having a ham!
I have tried in my history, according to other recipes, both tetrapak and a silicone mold with water on a baking sheet, but still it was somehow dry.
and what, pour cold water? and I - boiling water ...

Well, in general, I don’t know if I did it. I stuffed everything into Belobok according to technology. I vacuum it in a bag and multi-cook at 65 degrees for 5 hours. Well, as a last resort, you just get minced meat using the Su-vid technology. Then I will report back.

well, as a last resort, you just get minced meat using the Su-vid technology

Choy something forsh .. ham and get it. He is pressed in Belobok. Everything should be ok!

[Tatyana]

and what, pour cold water? and I - boiling water

Tatyana, what are you talking about ?? About minced meat? Or about the water with which the ham is poured?

Cold! Only cold. And heat it up gradually, and not higher than 80 * C, so that inside at the moment of readiness it was 72-75 * C.
Go to the profile to the Sausage, there are recommendations on technology.

I vacuum it in a bag and multi-cook at 65 degrees for 5 hours.

Isn't it a little 65 * C?