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Messages - Lexi
Pages: 1 2 [3] 4 5 ... 11
31
« on: May 31, 2012, 05:33:33 am »
Fundj thank you was wondering about no basket  Will try that way for sure. thanks
32
« on: May 31, 2012, 05:28:23 am »
the gnocchi...................... a wet, gluey blurgh of a mess lol
33
« on: May 31, 2012, 05:26:41 am »
I made this last night and loved the flavour. I used arborio rice. Mine came out crunchy so I added more water and a few minutes more so it was more cooked, but it's still touch on crunchy side. I did exactly as recipe says in quantities and stirring etc. Actually every time I cook rice in TMX it is crunchy or sticky. I cant master rice in TMX  What's max amount of water I can use as mine never overflows?
34
« on: May 22, 2012, 04:50:07 am »
Has anyone worked out a banana icecream recipe that scoops from the freezer like the traditional recipe from the EDC?
35
« on: May 11, 2012, 06:02:46 am »
Ws trying to cut down dishes lol and yes I agree some dishes I'll need to fry mince on stove first for that cooked taste thanks, so it's not my thermo as such
36
« on: May 10, 2012, 01:19:46 am »
I have been using Varoma, but am thinking mine ends up boiling in too much juices maybe before we even get to the add stock part the recipe? It always looks awfully wet
37
« on: May 10, 2012, 01:03:54 am »
I'm after tips to get that browned/fried off taste you get when you do your mince recipes on the stove as opposed to in the TMX. The TMX keeps tasting like boiled mince lol. I chop and fry the onion and garlic first, then add the mince and cook as per recipes (ie bolognaise in EDC) but cant get the "cooked" taste happening.
Any tips?
38
« on: May 08, 2012, 11:38:10 am »
soon as I finish cooking for instance mince I boil a kettle and put a healthy dose of dishwashing liquid in the tmx with the boiled water and let it sit. Very easy to cleean in sink an hour later
39
« on: May 08, 2012, 09:32:54 am »
Thank you for the help, that was exactly what I was after Thank you so much xx
40
« on: May 06, 2012, 12:57:47 pm »
that's why I'm asking The blog would only be private but I'd rather not start than find out I'm doing it wrong or something. Evernote is working for being able to access from ipad or computer
41
« on: May 06, 2012, 12:13:20 pm »
Ok I'm liking Evernote but to share with a private small group, I'm thinking of adding my favourite recipes to a blog or a FB page. What's the rules as such when it comes to this, if I get my recipes off somewhere like here? Courtesy says to me that naturally I'll put the link so that it's known it's not my concoction, but are there rules or anything like copyright etc??
42
« on: May 06, 2012, 10:36:25 am »
thanks hun I tipped it all out, rinsed the bowl with cold, and put it all back in and it kneaded. But my gnocchi is o wet and sticky that I gave up on it
43
« on: May 06, 2012, 10:15:47 am »
am trying to make the EDC gnocchi but the bowl is still reading at 70 deg, and the interval button isn't working. Is it like the turbo button and wont work if too hot??
44
« on: March 26, 2012, 10:47:55 am »
thank you very much It's a tasty soup for sure
45
« on: March 26, 2012, 12:11:04 am »
It's too runny, how can I thicken it up now I've made it please?
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