Homemade ham in a Panasonic multicooker - Pakat's idea

Category: Meat dishes
Homemade ham in a Panasonic multicooker - Pakat's idea

Ingredients

Turkey 4 steaks
Small clippings
(there were only pork, but very lean)
4 things.
Finely chopped onions 2 pcs.
Green onions 1 bundle
Dill 1 bundle
Red bell pepper 1 PC.
Coarse sea salt
Dry granulated garlic
Dry garlic kamis with petals
Dry seasonings:
bell pepper (paprika)
a lot for the color,
hops-suneli,
barbecue mix,
ali-oli paste mix
a little bit of everything
Instant gelatin 3 small. pack.
Cognac 4 tbsp. l.

Cooking method

  • Cut all the meat into small cubes.
  • I put it in a cartoon saucepan.
  • Everything was packed tightly exactly under the maximum load.
  • I put a lavrushka on top of it.
  • 2.5 hours in extinguishing mode.
  • After cooling, I covered it with foil and put it in the refrigerator.
  • Here is the result. They ate a quarter at once ...
  • For the future: chop smaller, add eggs. A little crumbles ...

Note

First of all I want to thank Pakata for a great idea


ChoppedMeat1.JPG
Homemade ham in a Panasonic multicooker - Pakat's idea
ChoppedMeat2.JPG
Homemade ham in a Panasonic multicooker - Pakat's idea
Alexandra
Photo of a ham in a cut

ChoppedMeat3.JPG
Homemade ham in a Panasonic multicooker - Pakat's idea
ChoppedMeat4.JPG
Homemade ham in a Panasonic multicooker - Pakat's idea
Rezlina
Aleksanra, what a yummy !!! I'll try to make a baby, she loves meat very much. I won't add cognac. Did you open the lid during cooking? mixed?
Alexandra
in no case should you mix, otherwise you will get goulash instead of shaped ham. and open - please
Pakat
You can mix it, nothing will be done to her, it will still freeze ...
Alexandra
Well, if you say so, Pakat, so it really is possible.

But why?

Unlike your original recipe, there are no bones that need to be removed later. In the extinguishing cartoon, nothing ever burns.

Lay out immediately in beautiful layers, evenly add olives, mushrooms, peppers and other fillers - just as it will be ready-made.
You will not interfere in the ham maker. And there is no need here.
Pakat
You don't have to interfere, it doesn't matter how the pieces are distributed over the mult ... It is more important that the liquid remains a little more than the solid, so that it slightly covers the top, then both sides will be beautiful. The last time, I also chilled in the cartoon, but the top turned out to be dry. When molding in a bag, there is always more liquid due to tamping ...
Alexandra
you can add half a glass of water at once. It will just be on jelly around

And I just objected to mixing, because in the cartoon I TRAMMED the meat TIGHTLY. It keeps its shape, and is juicier
Pakat
It is difficult to guess, it boils away, but since I am stirring, then boiling water can be added 15 minutes before the end, so that it covers a little.
Densely, in a cartoon, it will still not be, because the steam bubbles loosen the shape, it will thicken when it solidifies ...
Rezlina
How much is a small bag of gelatin? I have a 10 g bag, is that? and yet - I did not find that it was written instant ... the company HAAS universal food gelatin. Will it go?
Alexandra
Yes, small it is 10 g.

Regular gelatin is soaked for 40-60 minutes, and fast for 10 minutes.
You seem to be of the latter type. Fit
Rezlina
Quote: Alexandra

Yes, small it is 10 g.

Regular gelatin is soaked for 40-60 minutes, and fast for 10 minutes.
You seem to be of the latter type. Fit

I have 2 packages of HAAS (2-3 minutes is written) and 1 package of Meal (40-60 minutes).Can they be together? And should it be poured into the meat or should it be dissolved in water? I apologize for probably a stupid question. Maybe 2 packets of instant water will be enough? otherwise this Meal should be boiled and filtered according to the instructions ...
Alexandra
You do not need to boil or filter anything - mix directly with raw meat.
Hope you can put everything together. It's been stewing for a long time

Honestly, these are not stupid questions, but I do not know the answers and give them at random.
Don't forget, I took someone else's ready-made recipe as a basis. I did it once. I did it. It is for this result with such quantities and such products that I can vouch.

And in order not to be disappointed with the result - remember: you are experimenting.
Pakat
Gelatin is needed so that the shape is not lost during a long stay on the table. And in the refrigerator it freezes perfectly even without gelatin. Usually I add 1-2 bags of gelatin, 7 grams each, pour it directly into the meat, and the last time I did without it at all, I forgot to put ...
Alexandra
Pakat,
Remember, you add the bone wings and they gell on their own.

I doubt that if you make one minced meat, it will set well without enough gelatin.

Personally, next time I plan to put more, I like denser jelly, it was a little thinner. But my meat, tightly rammed, reached the maximum mark inside the cartoon pan
Rezlina
So what to do then? long-soluble, too, pour in like this? together with instant?
Alexandra
You have a choice.
I think. it is better to take more and pour in both.
According to Pakat, you can do without gelatin at all.
Rezlina
Quote: Alexandra

You have a choice.
I think. it is better to take more and pour in both.
According to Pakat, you can do without gelatin at all.

Thank you very much! I did not start, I was waiting for an answer. I will cook!
And Pakat had bones, as you yourself wrote.
And gelatin, they say, is useful. so you can't spoil porridge with butter
Pakat
Fotik appeared, I can show the picture ...
Homemade ham in a Panasonic multicooker - Pakat's idea
4 chicken legs with a back, 300 grams of lean pork tenderloin, a bag of gelatin, salt, spices, carrots, onions, pickles, olives, bell peppers, further by technology ...
Viki
How many grams is a bag of gelatin ??? We have bags big and small ...
Yes, congratulations on the fotik!
Pakat
Thank you!
A bag of 7 grams, but more 2-3 is needed, it will harden better, vegetables still give a lot of water ...
Viki
Clear. So one packet is enough.
They are 20 grams each:
Homemade ham in a Panasonic multicooker - Pakat's idea
Pakat
Quite, it will be what the doctor ordered ...
Pakat
Indian ham.
Homemade ham in a Panasonic multicooker - Pakat's idea
3 thighs (pulki) and 2 turkey wings, 2 bags of gelatin, salt, spices, carrots, onions, pickles, olives, garlic, pieces of yellow and green zucchini, half a can of canned beans, then according to the technology and in a bag of juice. ..

And the experiment, stuffed the shell from the device for boiling eggs in the microwave, that's such an Indian egg came out ...
Homemade ham in a Panasonic multicooker - Pakat's idea
Viki
Here I am with the report. The result is a super ham!
I did it without frills, from what was at hand. The chicken legs were at hand. I took 4 legs, divided them into a thigh and a drumstick, put them in a multicooker saucepan, added finely chopped onion, bright red sweet pepper, cut the carrots into strips. Not a gram of water or oil !!! Salt and pepper to taste. Instant gelatin sachet. Extinguishing mode for 1.5 hours. She took it out, peeled off the meat from the bones, cut it chaotically and back into the saucepan and "stewing" for another 1.5 hours. When it's cold, put it in the refrigerator.
Homemade ham in a Panasonic multicooker - Pakat's idea
It turned out delicious and hassle-free. My Miracle Pot did it all for me!
Thank you Pakat ! Thank you Alexandra! You are my ideological inspirers!

Pakat
Viki , and if in the form (liter bag, from under milk, or juice),
then a more traditional form is obtained ...
Alexandra
Viki, health! We still have to study and study the possibilities of the multicooker, they are far from exhausted
Sofim
I made this ham. I tamped it tightly and poured a little water, but this turned out to be superfluous, since after 2.5 hours of stewing, there was a rim of 1.5 cm of liquid around the dense whole meat.It is hardly possible to mix it already - the meat is soldered into a whole piece (pork plus chicken) That is, without water, there would be less of this liquid. Alexandra's option suits me more. Now it is cooling down in the refrigerator, but I’m thinking, how can I remove it from the saucepan, the jelly will grab and what to do?
Sofim
Off: Viki the word "multicooker" is written with a capital letter - you immediately feel respect for your saucepan
Alexandra
Quote: Sofim

Alexandra's option suits me more. Now it is cooling down in the refrigerator, but I’m thinking, how can I remove it from the saucepan, the jelly will grab and what to do?

Sofim,

Very simple. Pry up with a wooden spatula and carefully separate from the sides from the graves, then you will reach the bottom and help to separate a little. Then just turn over, covering with a deep plate. And in general, I put a bag on my left hand, put it in a saucepan, and turned it over with my right. And already laid out how and where I needed to. Doesn't fall apart!
Pakat
Sofim, or you can immerse the saucepan for a few seconds in a large container with hot water, it will pop out like clockwork ...
Sofim
I took it out by immersion in hot water without waiting for recommendations - I was impatient. Jelly on the sides and bottom melted a little and I turned the saucepan over onto a plate. A beautiful and tasty dish turned out! Thanks to the authors for the inspiration
kolynusha
Alexandra, I can't wait for your feedback on ham with added eggs. As a result?
Alexandra
kolynusha,

Today, just the opposite, I decided not to add eggs, but instead put more gelatin. Now a small slow cooker is working on this ham (there was not much meat, so I used my "younger sister")

I put in small cubes of lean beef, onions, garlic, bell peppers, dill, olives, salt and spices. 3 small bags of gelatin for about 700 g of beef.

Tomorrow evening I will pull out the finished "head" from the refrigerator, I will tell you what happened.
Alexandra
Here is the result. It keeps well on gelatin without eggs.

Homemade ham in a Panasonic multicooker - Pakat's idea
Levushka
But what I did was cooked in MV, then, according to the insistent recommendations of the esteemed Pakat, transferred to a tetrapak:
Homemade ham in a Panasonic multicooker - Pakat's idea
P.S. Since I cooked from prefabricated meat (chicken, beef, pork), the cooking time increased, 2.5 hours was not enough.
Pakat
We sell juices in such packages -
Homemade ham in a Panasonic multicooker - Pakat's idea
they are in the shape of an octahedron, the ham turns out to be almost round ...
Levushka
Oh! And what am I to do with my parallepipid now ?!
P.S. And you, Pakat, are picky, however ...
Pakat
Quote: Levushka

Oh! And what am I to do with my parallepipid now ?!
Eat! Bon Appetit!
Alyonka
And if everything is not cut, but in a meat grinder or in a blender?
tatulya
Tell me, please, is there nothing without a multicooker? It is very beautiful, healthy, I believe, delicious ...
Levushka
Alyonka,
Next time, on the contrary, I will make the pieces larger so that the cut is like a ham.
tatulya,
jellied meat, after all, cook without a slow cooker !!! Try to make a ham following the same principle.
The multicooker frees you from tracking the process, laid the food, and remembered when she squeaked.
Alyonka
I still want to try minced meat, like sausage. Another would be to come up with small sausage molds that my children love, but which I almost don't buy ... Maybe wrap in foil?
Alyonka
I am reporting.
Before stewing in a slow cooker, minced meat was not worth doing, because it grabs into a lump. I had to grind it again in a blender after stewing. Thanks to Pakat for the idea with the juice cake, the sausage is beautifully shaped. But rather not a sausage, but a pate, although you can cut it. And delicious, of course.
What to add there next time to make it denser? More gelatine or more starch, like in store sausage? Or still cook it according to the original recipe from pieces, but I don't like jellied meat :-(
Oksana
here is my ham very tasty very beautiful when guests put it on the table it will be very beautiful
thanks for the recipe and idea
Homemade ham in a Panasonic multicooker - Pakat's idea
Homemade ham in a Panasonic multicooker - Pakat's idea
Millionaire
I read the whole Temka, and I had a question: how is it that at high temperatures gelatin loses its gelling properties, why did your meat turn into jelly? maybe this meat just got gelatinized itself (well, there are bones, cartilages)? Or are you making from pure fillets? A?
Oksana
I personally have no cartilage, clean meat, and gelatin did its job, because I added half a glass of water and my meat is not fatty, turkey meat (shvarma)
Pakat
Quote: Millionaire

how is it that at high temperatures gelatin loses its gelling properties, why did your meat turn into jelly? maybe this meat just got gelatinized itself (well, there are bones, cartilages)?

Gelatin loses its properties if it is boiled, and in a slow cooker, when stewing, the temperature is below 100 degrees. I start to stew meat
in a slow cooker with bones, after 2 hours, I separate the meat from the bones, and keep stewing for another hour. I add gelatin half an hour before the end, or you can add it immediately after turning it off.
Gelatin, needed to maintain shape on the table, freezes without it, very well.
Millionaire
Quote: Packet link = topic = 4230.0 date = 1259363784

I add gelatin half an hour before the end, or you can add it immediately after turning it off.
That's where the dog is buried! Thank you!
Oksana
and I immediately added and it was an hour and a half for extinguishing

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