Ham with mushrooms and cheese in Tescoma ham maker

Category: Meat dishes
Ham with mushrooms and cheese in Tescoma ham maker

Ingredients

Beef (neck) 500 BC
Pork shoulder or neck 500 BC
Salt 15 g
Sugar 1 tsp
Water 100 ml.
Pepper mixture (I have 4 types) taste
Dried garlic 1 tsp
Gelatin 1 tsp with a slide
Honey mushrooms or oyster mushrooms 300 BC
Cheese like Edam or Maasdam 50 g

Cooking method

  • This time I made the most delicious ham I have ever made!
  • Naturally, I'm running to share with you!
  • Fry mushrooms in a pan in 1 tbsp. spoon rast. butter (you can also use butter). After frying, put something under the pan so that it is tilted and all the oil from the mushrooms is glass. You can even blot them with a paper towel.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • From 300 g of frozen honey mushrooms I got 102 g of fried.
  • All meat should be cut into 2cm cubes. We put it in the bowl of a dough mixer, add all the ingredients, except for mushrooms and cheese.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • And knead for 20 minutes.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • The meat should be covered with thin veins - "strings".
  • Cut the cheese into 1cm cubes.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • and, together with the mushrooms, send to the bowl of meat Stir for a minute, no more.
  • Now we shift our minced meat into a flask of ham and, sticking a spatula into it, tamp it so that no voids form inside.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • The photo shows that my ham maker is incomplete, this is due to the fact that I had only 350g of beef. And although it still worked out without an adapter for a half portion, it would still be better to put 500g, so the ham will be better compressed.
  • Now we close the lid, press the red pimp on top several times and put it either in the refrigerator, or like me, leave it on the table (but not overnight, of course).
  • Ham with mushrooms and cheese in Tescoma ham maker
  • I didn't let it stand for a long time, I stood it for about an hour and set it to cook.
  • 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.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • We bring the water to a temperature of 75C and timed the time for 2.5-3 hours. This time the temperature was 77-78C. Well, I didn't change it.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • The only thing I found was that the temperature inside the piece was set to 72C (the norm for pork) only after 2 hours 40 minutes. cooking. So, probably, you shouldn't cook less than this time. Gave it another five minutes to sweat and set the 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.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • The ham turned out to be very tasty, quite juicy, thanks to the mushrooms, cheese and fat in the meat. I already prepared one for the New Year in Redmond-Belobok, and if I omit the details of that whistle dance, I can only say that that time I had a drink of mushrooms and cheese. As a result, they were too intrusive in taste. And this time, in my opinion, it turned out just the perfect ratio of all the ingredients! And if the cheese could still be added, then mushrooms - in no case, otherwise they simply will not allow the minced meat to be properly compressed and the ham can fall apart when slicing. For the same purpose, we drain the excess oil from the mushrooms.
  • Well, she seems to have written everything. I recommend trying this ham, I think no one will be disappointed.
  • Ham with mushrooms and cheese in Tescoma ham maker
  • I wish you all bon appetit!

Note

By the way, don't be afraid to add dry garlic to the ham! It does not impart any pungency or obvious garlic flavor. It just makes the flavor and aroma of the ham brighter and more intense!

lu_estrada
It's so good that we are at different poles, to know the first and most delicious piece of ham I will get! oh, if only to have time to slip through and grab more !!!
What are you clever, Lenochka!
Elena Tim
Lyudochka, thank you very much! For such words, take away FSE !!! Why waste time on trifles and bite ?!
And the girls will wake up, we'll say that it was so OH !!!
ang-kay
Lena! Well, it's not possible to look at all this. I held on for a long time so as not to scold! And you mustache scoff and scoff! Where am I going to buy this for myself? !!! Come on, send it to me!
Class, Lenochka! Just super. I now have no sleep, no rest. How I want to ooo this ham!
Anna1957
When will this bullying end? There is no strength to look at such a beauty-yummyuuuuuuuu.
Admin

Linen, go on, go on - I write and remember Well done, experimenter!
Anna1957
Of course, well done. Of course go on
Svetlana62
Lenuska, thank you!
win-tat
No, well, it is already impossible to look at all this "disgrace"! Len, you're just making fun of the have-nots of this very ham maker
You finished me, girls, yesterday I also dashed a letter with a request to the artillery dish, they said only a month later a ham maker would appear, upon admission, they will inform, I sit and wait
Sivana
What a beauty))) Gorgeous))) Lena, I'm still collecting your recipes with Omel, because my son bought a ham in Prague, now I'm waiting for his arrival. Don't you want to cook the ham entirely from chicken?
SanechkaA
can't look at this mockery! I'm going straight and running after the ham maker Lena, every time I think there is no better ham, but with the advent of a new photo I understand that there is still a ham - above all praise!
Lerele
Elena TimThank you very healthy ham.
I'll go to the store and see what mushrooms are there
Kokoschka
Quote: SanechkaA
I can't look at this mockery
Natural ham torture
SanechkaA
Quote: kokoshka
Natural ham torture
- perfectly said!
Leska
Elena Tim, you finished me off with your ham! Today I will definitely uncover my toy.
lana19
Lenchik! Well done! YES HAMS REVOLUTION!
kil
Oh LenOk, well, I got it again, I'm waiting for a call from you (where to run for this crap).
Loya
Bookmarked! I'm waiting for a ham (NOT Tescom)
mur_myau
What a good ham. To bookmarks!
Mar_k
Elena Tim, Well done!!!! Delicious !!! While we wait here for the ham, we grow thin !!!
Zinfandel
Elena Tim,

Thanks for the detailed description of the technology! Now my ham is being cooked in a multicooker on the Multicook mode. Prepared minced meat from 1kg of pork neck, taking into account all the recommendations. Now I'm waiting for the beep to signal the end of the program.

True, I have a homemade design, because "white-sided" (dangerous and uncomfortable crap with sharp edges - I stopped using it) or Teskom's ham maker (I don't have it) do not fit into a multicooker with a closed lid.
I took two identical metal enamel bowls with sheer walls - one can be inserted into the other. She put meat in the lower bowl, put another bowl on top, pressing the minced meat, and put a heavy sealed bag with coins in the upper bowl as a press. I vacuumized this entire structure into a bag, put it in a multicooker on a silicone mat and filled the bowl with water. The multicooker lid is closed.
Elena Tim
No, well, not comments, but just some kind of miracle! Thank you girls! It's so nice, even when scolded for bullying!
Well, what, you want a ham, yeah? This is right! I bastard myself from her!
This ham was Tescoma's control test for me. Now, it seems to me, you can do whatever you want in it and not be afraid. Just follow some cooking rules and that's it!
Oh, I just had such a great breakfast (bullshit, it's five o'clock ... ) ham with salad, um ...! Whisper!

Elena Tim
Quote: Zinfandel
I took two identical metal enamel bowls with sheer walls - one can be inserted into the other. She put meat in the lower bowl, put another bowl on top, pressing the minced meat, and put a heavy sealed bag with coins in the upper bowl as a press. I vacuumized this entire structure into a bag, put it in a multicooker on a silicone mat and filled the bowl with water.
Zinfandel, I have no words!
Well, what a resourceful people we have! I wish you good luck! I will breathe and wait for the result. And then, maybe, girls in vain are killed like that according to Teskome, maybe you can get by with bowls ?!
Anna1957
By the way, this idea also came to me (apparently, they fly in the air), only I twist the L11 bread molds in my hands, inserting them into each other. This design will fit into a 3L slow, however, the lid will not close tightly. I think that as a cargo to adapt. Even Creamy wrote in a personal message - she's a pioneer in the abnormal use of devices.
Lerele
I used the door stopper as a load, it weighs 1.2 kg
Elena Tim
Quote: Anna1957
(apparently they fly in the air)
Yes, Anh, something really flies here!
And because of this, we all ... that ... a little "with flies"!
Lerele
It's not us with the flies. the rest are gray and boring, and we are passionate. Here.
Elena Tim
Gold words! I wouldn't say it myself!
Anna1957
I have one more creative option in stock - I'll probably start with it. I bought in Finka this fall at a sale (from 20 euros they discounted to 4 - it is clear that I grabbed not 1 piece, but 3) plastic 1.5 liter square jars with a screw press for pickles. They had eaten the mushrooms for a long time, but the feeling that I had recently pressed and screwed something did not leave me. And today I pulled out this can, figured it out - I'll try, we can do it.
Elena Tim
Oh, nothing!
Aaan, show me, eh! I'll die straight out of curiosity, what kind of banks are they ?!
Anna1957
Damn, it's a very long time for me to get ready. Well I don't know how to insert a photo 2 times in all. I'll start trying now

The number did not come out. I inserted a memory card from a fotik into a computer, entered through my computer - they write "viewing is not available". We'll have to wait for a meeting with my son, I'm sorry.
Elena Tim
Come on, come on! At the same time, you will remember how it is done. Always useful.
I have already hit the Internet, but I have not seen anything similar.
I broke my whole head, what kind of design?
Anna1957
This is a square plastic jar. A cover with 4 latches, in the center there is a screw pin with a thumbscrew, and under the cover there is a square plate with holes, which rotates along the thread of this pin, acting as a press. Very good for salted mushrooms.
Anna1957
And the lid should not cover the pan in which it will cook? After all, even water can boil with the lid open, but we don't need to bring it to a boil.
Elena Tim
Quote: Anna1957
This is a square plastic jar. A cover with 4 latches, in the center there is a screw pin with a thumbscrew, and under the cover there is a square plate with holes, which rotates along the thread of this pin, acting as a press. Very good for salted mushrooms.
Here's a bum, eh! Easier to describe!
Yes, thank you, Anh, now I understand everything! Listen, this is a cool thing. It may very well be that you get ham in such a jar. But just check the markings to see if this plastic can be heated. And then salted mushrooms are one thing, and ham is quite another.
Blinsky, the Finns will go nuts if they find out how the inquisitive Russian mind uses their jars !!!
Elena Tim
Quote: Anna1957
And the lid should not cover the pan in which it will cook?
No, you don't need a cover.
Anna1957
Quote: Elena Tim
But just check the markings to see if this plastic can be heated.
I was puzzled by this question in the morning and asked Vera Doxy in her topic. She said that if there are microwave or dishwasher icons, then you can heat up to 95 degrees. I found only a fork-glass icon there. but I remembered. that washed her in the dishwasher. Vera said that it is possible.I tried to go to the site of this dish, but there I also did not find out anything about heat resistance.
Elena Tim
A tregolnik made of arrows, in the middle with the letters "PP" not to be seen there? Or with a "5"?
Elena Tim
A fork and a glass simply mean that it is food grade plastic and they don't talk about the temperature.
Anna1957
Quote: Elena Tim

A tregolnik made of arrows, in the middle with the letters "PP" not to be seen there?

There is. In the triangle - 05, and PP under it. And one more thing: in a red square there is a bottle and a jar with red hearts. And the site 🔗
Elena Tim
Urrrah! Polypropylene! Wonderful!
Go already, get ready soon !!! How long can you wait ?!
Elena Tim
Quote: Anna1957
And one more thing: in a red square there is a bottle and a jar with red hearts.
Well, as a last resort, we will know, sho there and red hearts can be folded, if what!
Phew, I felt relieved from my heart ...
Anna1957
Quote: Elena Tim
How long can you wait ?!

And the truth ... Only now I'm going to hit on dietary options - I bought beef and kurgrads. Shas I'll go do the minced meat. I just think: what to cut into cubes, and what through a meat grinder. How do you advise?
Elena Tim
I would cut the breast. And then she's a little dry, I don't know she can keep her shape. But to be honest, Anh, I have never cooked with her, so I will not confirm. But in any case, light spots on a dark background should look interesting.

Yes, exactly, and she will not give strings, like minced meat. So grind the meat !!!
Anna1957
Quote: Elena Tim

I would cut the breast. And then she's a little dry, I don't know she can keep her shape. But to be honest, Anh, I have never cooked with her, so I will not confirm. But in any case, light spots on a dark background should look interesting.

So let's do it. To start. What else to add? I can add mushrooms (there are in the freezer), there are olives. Mistletoe still added milk powder. Probably, I'll put the minced meat to ripen today, and tomorrow the additives can be introduced. Or is it necessary to press everything together at once?
Can you add some water from olives for spice instead of regular water?
Elena Tim
Water from olives - no problem.
Keep the ready-made minced meat under pressure (all together).
Slice the olive for the first try. And then, if everything goes well, you will already experiment to your liking.
I don't like powdered milk. Now it is not the same as in the old days. I somehow tasted it, soooo disgusting, horror. I don't take it anymore. But maybe I should ask Omelka? Maybe she doesn't have the same milk as mine?
Alenka @
Anna, Elena found a Finnish "box"

Ham with mushrooms and cheese in Tescoma ham maker
Volume 1.5 liters

Anna1957
Wo, I have this
Anna1957
Quote: Elena Tim

Water from olives - no problem.
Keep ready-made minced meat under pressure (all together).
Slice the olive for the first try. And then, if everything goes well, you will already experiment to your liking.
I don't like powdered milk. Now it is not the same as in the old days. I somehow tasted it, soooo disgusting, horror. I don't take it anymore. But maybe I should ask Omelka? Maybe she doesn't have the same milk as mine?

Flax, I compared yours and Omeline's recipe - you have 2 times more salt (8 and 15 g), and 2.5 times more water (40 and 100 g). I have a cognitive dissonance Cho do? While the mushrooms are thawing - you have time to decide what to do
Wiki
Quote: Zinfandel

True, I have a homemade design, because "white-sided" (dangerous and inconvenient crap with sharp edges ...

Damn, damn! But in Belobok, the danger arises just when the springs are being pulled. And if you don't use them at all, but just fit the load onto the top cap? Then there is no danger and there is no need to invent different bowls. Well, this is, of course, who has Beloboka and who is afraid of her.

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