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A novelty on the Polish market – no more struggling to cover hams, pates, cheeses, fish, and vegetarian dishes uniformly with seasoning. This casing will do it for you!Perfect for a pressure ham cooke... more >
This innovative casing with spicy seasoning is a novelty on the Polish market. It provides an excellent flavour and an attractive appearance and shape to homemade products! It is very easy and quick to use. This versatile product is perfect for dishes made in a pressure ham cooker with capacity of 1.5 kg. If you do not have a pressure ham cooker, that is not a problem - you can cut the casing to size on your own and use it for covering your other homemade meats (scalded, dried, or raw maturing), cheeses, roasts, pates, and fish - no matter whether roasted or smoked. When using the casing without a pressure ham cooker it is necessary to ensure that it adheres tightly to the product - e.g. in the case of cheese it is necessary to secure the content against movement by using a netting or a cheesemaking mould, and in the case of meat by placing the dish in a roasting mould, a meat netting, or a roasting film.
The non-woven on which the seasoning is spread does not adhere to the device and performs an insulating function, thanks to which it is not necessary to use special pressure ham cooker bags. The colourful and fragment seasoning will cover the dish perfectly and permanently.
Important! The product is suitable for scalding (up to the temperature of 88°C), roasting, and smoking (up to 180°C - on condition of ensuring that the casing adheres tightly to the content). The casing should not be wetted before use.
How to use the casing with a pressure ham cooker:
1. Wrap the dish in the casing, with the seasoning side facing the food (enabling the transfer of seasoning onto the food), and the bright side facing outwards.
2. Put the wrapped food into the pressure ham cooker and begin scalding in line with the manual provided with the device.
3. After thermal processing, cool down the pressure ham cooker quickly and remove the dish in the casing.
4. Remove the casing gently (the seasoning will remain on the food). Bon appétit!
*in the case of fragmented content it is best to first put the casing into the device and then pack the content into it.
Scalding in a casing does not differ in any way from the ordinary scalding in a pressure ham cooker. It is only necessary to make sure that the SCALDING temperature DOES NOT EXCEED 88°C! After the scalding is finished, leave the device to cool down. Before removing the content, put the pressure ham cooker for a moment into hot water - this will make it easier to remove the dish from the pressure ham cooker. Important! Make sure to remove the non-woven from the finished dish in a gentle manner, so that only the seasoning remains on the food surface.
How to use the casing without a pressure ham cooker:
When preparing a dish in a roasting mould, line the mould with the casing, with the seasoning side facing upward, and the put the content into the mould and roast it in line with the indications of the recipe used. If you are using the casing for seasoning cheese or smoked meat, secure the content against movement using a netting. When roasting a dish in an oven you can also wrap the food in a roasting film. Remember not to exceed the temperature of 180°C during roasting or smoking!
A packaging includes 2 casings suitable for a pressure ham cooker with capacity of 1.5 kg.
Best before: see the date on the back of the packaging.
Store in a dry and cool place.
Ingredients: spices in varying proportions 76,9% (black pepper, coriander, onion, garlic, bell peper, chilli pepper, allspice, caraway), modified starch, humectant: glycerine, thickener: carboxymethylcellulose sodium salt.
May contain mustard seeds.