Author Topic: How do I roast meat in the Veroma if possible. (Read 23093 times)

hailsbilling · « **on:** February 22, 2011, 04:19:57 am »

Hi Everyone.
I am new to the world of thermomix and my oven has broken!
Anyway I got out the freezer a couple of days ago a roll of lamb and was wondering if its possible to cook in the veroma (so pretty much steam it).
Does anyone have any ideas or tips and how long it should take.
Many thanks Hayley <><

Chelsea (Thermie Groupie) · « **Reply #1 on:** February 22, 2011, 04:38:16 am »

I'm not sure what the texture would be like, but if it fits in the varoma tray you could definitely steam it. I am guessing at least an hour of actual steaming time (when varoma temp is reached), but somebody may have a more accurate guide.

cookie1 · « **Reply #2 on:** February 22, 2011, 05:16:44 am »

It would be handy if you had a meat thermometer top test when it was cooked.

faffa_70 · « **Reply #3 on:** February 22, 2011, 07:12:24 am »

I would try and do something like either of these with it

http://www.forumthermomix.com/index.php?topic=1432.0

http://www.forumthermomix.com/index.php?topic=2726.0

or try and stuff it maybe to help with some more flavour. I wouldn't have a clue on the times though. How much does it weigh? I would try and google perhaps steaming meat and the weights, then bear in mind that the Varoma is a gentler steaming process than food steamers. That might give you a guide.

Let us know how you go!

judydawn · « **Reply #4 on:** February 22, 2011, 11:12:07 am »

Probably too late for you now Haley but Bron's Salt Baked Pork in the varoma is the biggest piece of meat I have steamed (apart from a chicken). I don't know that you would need to salt the lamb roll - you would need far too much salt anyway to cover a roll of meat. Just thought the times might give you a guide for your piece.

http://www.forumthermomix.com/index.php?topic=554.0 - scroll down to the 10th posting.

quirkycooking · « **Reply #5 on:** February 22, 2011, 12:29:56 pm »

Someone was telling me the other day they do roasts in the Varoma - just brown it first in a large frypan, all over, then steam for 40 mins to an hour, depending on size. She said it was lovely and tender, and the browning improves the flavour and colour, and makes it quicker to steam.

Chelsea (Thermie Groupie) · « **Reply #6 on:** February 23, 2011, 02:33:18 am »

That's great to know Jo.

Salome · « **Reply #7 on:** February 25, 2011, 08:11:28 am »

I've done lamb in the varoma. I have rolled it in cumin and saffron, put it on a layer of parsley and whole garlic cloves and steamed it for about 1/2 an hour per 500 grams. At the end I brown it off in butter quickly to improve the look. I think it is better to brown at the end.

I've also steamed beef and it comes out beautifully.

Steamed pork in char sui sauce however is FOUL!. I've been doing pork ribs in black bean which come out divinely but ummmmmm, not so much with the char sui.

judydawn · « **Reply #8 on:** February 25, 2011, 10:06:51 am »

Hi Salome, welcome to the forum. Nice to read your comments - any bits of information help our members.

kezza · « **Reply #9 on:** February 25, 2011, 11:14:15 am »

When I went to a Smeg demo for my oven , they demonstrated how to cook pork in their steam oven. All the demonstrator did was brown the pork to give it colour and then steamed in the oven. It was delicious and at the time I thought their steam oven was awesome. I never even thought about trying this in the Varoma, but will have to give it a go.

ClareN · « **Reply #10 on:** March 20, 2011, 03:35:21 am »

I LOVE this forum. Every time I've had a question or wondered how to do something, I can always find the answer in less than 5 minutes!

I'm going to try this tonight with a topside stuffed roast. My father in law killed a steer off his farm and because it's not fatty, I've tried slow cooking, slow roasting and normal roasting and the roasts have all been a bit tough. This is the last roast I have so hopefully Thermy will make it FANTASTICO!

I think I will go with Jo's suggestion of searing it first to seal in the juices and then cook it for about an hour. Wish me luck! Will report back how it was in the morning :-)

ClareN · « **Reply #11 on:** March 21, 2011, 08:40:02 am »

It was delicious!

I stuffed it with mushies, bacon, spinach and some fetta, seared it to keep the juices in and then cooked it on Varoma for 1:45mins. It was just over 2kg and probably 90 mins would have been enough. But it was very tender and the best roast we've had off the steer!

judydawn · « **Reply #12 on:** March 21, 2011, 08:49:31 am »

Thanks for the review ClareN - another thing the varoma can now do successfully

cookie1 · « **Reply #13 on:** March 23, 2011, 07:09:56 am »

I'll bet the flavour was wonderful being directly from the farm.

ClareN · « **Reply #14 on:** March 26, 2011, 07:11:18 am »

Sure was Cookie, sure was

Author Topic: How do I roast meat in the Veroma if possible. (Read 23093 times)

hailsbilling

How do I roast meat in the Veroma if possible.

Chelsea (Thermie Groupie)

Re: How do I roast meat in the Veroma if possible.

cookie1

Re: How do I roast meat in the Veroma if possible.

faffa_70

Re: How do I roast meat in the Veroma if possible.

judydawn

Re: How do I roast meat in the Veroma if possible.

quirkycooking

Re: How do I roast meat in the Veroma if possible.

Chelsea (Thermie Groupie)

Re: How do I roast meat in the Veroma if possible.

Salome

Re: How do I roast meat in the Veroma if possible.

judydawn

Re: How do I roast meat in the Veroma if possible.

kezza

Re: How do I roast meat in the Veroma if possible.

ClareN

Re: How do I roast meat in the Veroma if possible.

ClareN

Re: How do I roast meat in the Veroma if possible.

judydawn

Re: How do I roast meat in the Veroma if possible.

cookie1

Re: How do I roast meat in the Veroma if possible.

ClareN

Re: How do I roast meat in the Veroma if possible.