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Pressure Ham Cooker 1,5 kg - set

Availability: More than 500
Dispatched within: 24 hours
Price: £35.00 35.00
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Rating: 2.4
Vendor: Biowin
Product code/SKU: 83BB-945A9_20150604185043
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Description

Stainless steel Pressure Ham Cooker 1,5 kg

 

Set consists of:

  • Pressure Ham Cooker 1,5kg
  • thermometer
  • cooking bags
  • potassium nitrate
  • mixed herbs

 

STRUCTURE:
1.press chamber
2.disc plate (pusher)
3.spring
4.cover

 

Before using the meat press for the first time, wash it in warm water or in a dishwasher, rinse well and dry. Place the selected type of meat in the press chamber. Place the disc plate on the meat mass. The convex side of the disc plate should face up. Screw the spring on the convex side of the disc plate (in accordance with the scheme). Place the cover on the whole device.
Place the meat press in a pot with hot water; leave it there for 2-3 hours (depending on meat type).
Leave the vessel to cool off, take the meat out of the meat press.

NOTE: Do not place dishes directly on the fire or heating plate.

SAFETY TIPS
Pressure ham cooker device intended for making hams, pork knuckles and luncheon meat
The device is not a toy.

 

Recipe: Chuck steak and smoked bacon ham

Ingredients:

  • 80 dag of chuck steak
  • 40 dag of smoked raw bacon
  • 20-23 g of salt
  • Potassium nitrate - 2g
  • a pinch of black pepper
  • a pinch of allspice
  • a laurel leaf
  • a branch of fresh rosemary
  • a garlic clove
  • 70 ml of water
  • a flat teaspoon of gelatine

Preparation:
Cut the chuck and bacon into pieces of 3 x 3 cm each and delicately beat with a meat tenderiser. Mince the bacon. Place both ingredients in a bowl and add the pickling salt and spices. Knead the obtained meat mass for at least 15 minutes. Cover the bowl and leave it in the fridge for 24 hours. After 12 hours, knead the meat mass for 10 minutes. After 24 hours, add water and a flat ablespoon of gelatine to the meat mass, squeeze in a clove of garlic and knead again. Place the meat mass in the meat press and beat down thoroughly. Close the meat press chamber. Sous-vide in 80-90°C for 2.5 h. Leave the meat press to cool, then take the ham out of the meat press.

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