Kako da napraviš 2 manje rolne umesto jedne velike?
1. Podela mesa
- Posle salamurenja izvadi meso i dobro ocedi.
- Podeli ukupnu količinu na dva jednaka dela, oko 370–390 g po rolni (ako dobiješ ~750 g gotove šunke).
2. Oblikovanje svake rolne
- Svaki deo mesa složi u pravougaoni oblik.
- Idealna dimenzija jedne rolne:
prečnik 5–6 cm, dužina 10–12 cm.
3. Umotavanje
Za svaku rolne posebno:
- čvrsto urolaj u gazu ili pamučnu krpu
- dodatno urolaj u kuhinjsku foliju ili vakum kesu
- veži kanapom na oba kraja i još 1–2 veza po sredini.
4. Kuvanje
- voda 80–85°C, ne sme da vri
- vreme kuvanja:
45–55 minuta po rolni
- rolne mogu da se kuvaju zajedno u istom loncu
5. Hlađenje
- odmah hladna voda 10 minuta
- zatim frižider minimum 6 sati, idealno 8
Kako da dobiješ ravne šnite bez raspadanja?
1. Strpljenje (najvažnije)
- ne seci toplu šunku
- mora da odstoji minimum 6 sati u frižideru
- najbolje rezultate daje 8–12 sati
2. Pravilno skidanje omota
- skini foliju
- ostavi gazu još 10 minuta u frižideru
- zatim pažljivo skini gazu
3. Nož
- koristi dugačak, tanak i vrlo oštar nož
- idealno nož za šunku ili filetiranje
- ne testeraj – jedan dugi, gladak potez
4. Debljina šnita
savršena debljina: 2–3 mm za sendviče, 4–5 mm za serviranje kao hladno jelo
5. Profesionalni trik
- pre sečenja, umotanu šunku (bez folije) stavi u zamrzivač 20–25 minuta, biće savršeno čvrsta za rezanje, ali ne smrznuta.
6. Ako se ipak mrvi
Uzrok → Rešenje
- prekratko hlađenje → produži hlađenje
- preslabo stegnuta rola → jače zatezanje kanapa
- previše jaka vatra → sledeći put niža temperatura
How do you make 2 smaller rolls instead of one big one?
1. Distribution of meat
- After brining, remove the meat and drain well.
- Divide the total amount into two equal parts, about 370–390 g per roll (if you get ~750 g of finished ham).
2. Forming each roll
- Place each piece of meat in a rectangular shape.
- Ideal size of one roll:
diameter 5–6 cm (1.9-2.3 inches), length 10–12 cm (3.9-4.7 inches)
3. Wrapping
For each roll separately:
- roll tightly in cheesecloth or cotton cloth
- additionally roll in kitchen foil or a vacuum bag
- tie with twine at both ends and 1-2 more ties in the middle.
4. Cooking
- water 80–85°C, it must not boil
- cooking time:
45–55 minutes per roll
- rolls can be cooked together in the same pot
5. Cooling
- immediately cold water for 10 minutes
- then the refrigerator for at least 6 hours, ideally 8
How to get straight cuts without falling apart?
1. Patience (most important)
- don't cut hot ham
- it must stay in the fridge for at least 6 hours
- 8–12 hours gives the best results
2. Proper removal of the wrapper
- take off the foil
- leave the cheesecloth or gauze in the fridge for another 10 minutes
- then carefully remove the cheesecloth or gauze
3. Knife
- uses a long, thin and very sharp knife
- ideally a knife for ham or filleting
- don't saw - one long, smooth move
4. Slice thickness
perfect thickness: 2–3 mm for sandwiches, 4–5 mm for serving as a cold dish
5. Professional trick
- before cutting, put the wrapped ham (without foil) in the freezer for 20-25 minutes, it will be perfectly firm for cutting, but not frozen.
6. If it still crumbles
Cause → Solution
- cooling too short → prolong cooling
- too weakly tightened roll → tighter string tension
- temperature too strong → lower temperature next time
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