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Messages - Karen3
31
« on: September 12, 2009, 10:02:47 am »
Well done Sim! Amazing effort from someone who has had their TM for less than 24 hours!!!!!!!
K3
32
« on: August 31, 2009, 10:46:56 am »
Conditioner tip - I use a good quality conditioner and find it lasts a lot longer if I apply it to towel dried hair and comb through. I don't rinse it out. A bottle normally lasts at least 7 months.
Cheers,
K3
33
« on: August 30, 2009, 01:04:02 am »
Hi Vivacity (and everyone  ), I'd be happy to send you over a copy of the raw and vegetarian cookbooks if you are interested in them. Just email me offline for my details. Best wishes, Karen3
34
« on: August 19, 2009, 10:28:36 am »
What's making meringues like in the TM compared to the KA? Just curious, I've tried beating eggwhites once but I think the whites were too cold (not long enough out of the fridge). They beat up ok but not brilliant.
ta
K3
35
« on: August 18, 2009, 12:07:10 pm »
I'd buy the book Mr T!
K3
36
« on: August 18, 2009, 11:58:15 am »
I don't know if this helps anyone but I find that I need to cook the jam on Varoma for an extra 5 minutes. It seems to set better that way. I have no idea why. I also use jamsetta.
cheers,
K3
37
« on: August 16, 2009, 12:26:03 pm »
Hi Everyone,
Does the butterfly make that much of a difference? (Apart from whipping cream and eggwhites that is) I've used it a couple of times but thought it was just something else to wash up. Also - I always tell my customers to remember the number 4. Don't use butterfly above 4 and for salads use speed 4 for 4 seconds. Probably TMI.....
K3
38
« on: August 16, 2009, 11:57:10 am »
Hi Mum3Three (&Everyone),
I always reply to emails from Head Office within 24 hours. Maybe you could phone them on the 1800 004 838? It sounds like it the emails went to calculator heaven. Brazen and I are in Canberra if that helps. Would you like me to phone them to see if anyone is closer?
Cheers,
Karen
39
« on: August 16, 2009, 10:10:32 am »
G'day,
Just for info - a chef at my demo saw me fold my silpat around the dough and told me that the folding would eventually destroy the fibreglass, so now I roll the dough up like a sausage roll and it still works fine.
cheers,
Karen3
40
« on: August 16, 2009, 10:01:50 am »
Hi Y'all,
I add a tbsp of sweet paprika.
Cheers,
Karen3
41
« on: July 15, 2009, 10:42:54 am »
It's such a shame people are ready to bag the TM31 without seeing it in action. Thank you to everyone on the forum for spreading the word about the wonderful TM! I really appreciate the effort that you put into the forum. I've had a couple of customers who have decided to buy a TM31 after reading the forum.
Happy cooking everyone!
K3
42
« on: July 15, 2009, 10:28:15 am »
Thanks for the answer Kathryn - I had no idea about 2 drawer dishwashers.
cheers,
K3
43
« on: July 12, 2009, 03:37:58 am »
There is a mistake in the recipe on the MasterChef site ( http://www.masterchef.com.au/chocolate-cigars-with-sabayon.htm). In step 4, where it says "Alternately combine egg yolks and sugar", it really should say "Alternatively, combine egg yolks and sugar", otherwise you would be cooking the sabayon twice! The second part of step 4 is for unfortunate people without a Thermomix.
44
« on: July 04, 2009, 02:12:46 am »
Hi Everyone, Remember that all of the polypropylene parts should go on the top shelf Cheers, Karen3
45
« on: July 03, 2009, 10:52:58 am »
Hi Everyone,
I find that if I get food residue left on the bottom, I need to either turn the speed up slightly or have more liquid in the bowl.
Hope that helps.
Best wishes,
Karen3
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