Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: fundj&e on September 19, 2011, 10:09:55 pm
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And why
balsamic vinegar reduction and napolitana sauce
takes way too long to cook the way i like it
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Um you got me thinking, there are a few things I have made that I didn't like but with a little tweaking I think there could be improvements. I can't think of anything that I wouldn't try again. But I will think about it and see if I can come up with something.
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you are right dede you need to try a few times
believe me i have tried and tried more than a few times :(
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MWOC carbonarra, it was shocking
EDC Mushroom soup
Thats about all i can think off atm
H :)
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Butter chicken in the EDC no taste, the indian book recipe is so much better
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There are probably a few things but I had an instant answer for this question fundj - Pasta E Fagioli, I absolutely hate it and yet others love it so it must be me :-)) I thought it might just have been the EDC version so I tried one from Antonio Carluccio's recipe book and that was no better.
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Oh JD i love pasta e Fagioli. i grew up on depression /Peasants style of cooking and still cook this way, most days
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Have you seen depression cooking with clara on utube ?
My sisters tell me when they where little girls bruschetta made like this
Each person would have a piece of bread and dad would start with a tomato and a clove of garlic he would rub his piece of bread then pass the tom and garlic around.10 in my family
I don’t think i will ever make pasta e Fagioli in the TM
Just had a look at Antonio pasta e Fagioli
I would leave out the basil leaves and rosemary and replace with fennel leaves
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You are not the only one JD. It seems to be a dish that you either love or hate. We enjoy it but I have tweaked the EDC version quite a bit. ;) ;D
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I love pasta e fagioli...and I hate beans! I never wanted to try it, but my consultant made it (she hates beans, too), and it was so delicious. I'm sure it's her stock concentrate though - she makes the most delicious stock concentrate which is miles better than the gross looking one in the EDC.
The one thing I will never make again is kiwifruit sorbet - we didn't like that one bit.
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Sorry ladies i wanting to know more in the line of things that do not work in the thermomix :(
Maybe subject should have read things that don’t work in the TM
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I definately wont try mergigue or pavlova in my Tm. I have tried and tried but end up with a failure every time. Even went out and bought a new hand held beater to do the job and it's faster and with a better result.
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l tried mincing steak and it made such a mess with all the sinew
and then l tried to brown it
will not do that again the end result taste gross and all l was trying to do was make savory mince
it took me ages to clean the bowl
l like the taste of browned meat in the frying pan adds so much flavour
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I definately wont try mergigue or pavlova in my Tm. I have tried and tried but end up with a failure every time. Even went out and bought a new hand held beater to do the job and it's faster and with a better result.
Earth mumma,my first attempt was a disaster but my last was brilliant,did you warm the bowl?
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To mince in the tm successfully, you have to cube the (lean) meat, chill it in the freezer for about half an hour so it can firm up (not frozen solid or you will get meat sorbet), then mince in 100g batches with 2-3 turbo bursts. Make sure you don't over mince - better underdone than over done.
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When I first got tmx I made a vegie slice thing, can't remember where I got the recipe from, but there was so much scraping out, setting aside, putting back in, scraping out . . . I thought it would be just easier to do it in the bowl!! (Of course, very jealous of your two bowl tmxers)
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Bedlam, I tried many different ways and find that the hand held beater works everytime and much quicker so I've just accepted that for me my TM doesn't like egg white beating, I love it for almost everything else though and use it usually 4x a day, sometimes more.
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Scrambled eggs! What a mess it was so hard to clean Bimby after couldn't use her for a whole day as it took much soaking, cleaning, soaking to get the stuck egg off the bottom! Maybe if I could do it in the varoma? But never in the bowl again!
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Apricot Chicken Risotto from the EDC. Really not a fan :-X
Karen
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my kids and l love the apricot chicken risotto
thanks thermoheaven will try it that way next time
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Scrambled eggs - cleaning is a pain. Much prefer to use a conventional pan.
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Beating egg whites. I haven't tried heating the bowl yet. Might try some friands in it.
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I agree that I prefer a hand-held blender for egg whites, rather than the TMX. I also have a couple of my-invention easy legume-based recipes that I've been making for years and find that when converted to the TMX, they are much more liquid and 'chopped' than my original version. Even though I'm using Reverse soft speed. I haven't quite ruled them out as 'never TMX agains' but they are on the 'maybe' list.
I also tend to whip cream by hand to give me time to judge the consistency. I've had butter too many times in the TMX because it is so quick at it!
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I had legume trouble too, the tomato lentil pasta in the vegetarian book was bland and really watery and when I make the boys "cheesy pasta" (which is that awful all in one pasta and sauce packet mix) it is all watery and overcooked, I think the TM seems to need less fluid and that pasta cooks faster than usual- has anyone found that?
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Definitely needs less liquid and I'm always surprised at how quickly the pasta cooks too Jessiebean.
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Jd have you ever cooked 500g of spaghetti? i only have done 500g of penne or shells
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No fundj, for just the 2 of us I would only do 200-250g and even then it is far too much. Someone must have done the full quantity though - anyone?
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We love Quirky's lentil bolognaise, although we prefer it over rice and I usually cook it for 20mins once it's all in or they are still a lttle crunchy for my liking. Not watery though and very tasty and quick
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We love Quirky's lentil bolognaise, although we prefer it over rice and I usually cook it for 20mins once it's all in or they are still a lttle crunchy for my liking. Not watery though and very tasty and quick
Earth Mumma, I find that I let quite a few rice or lentil dishes cook a couple of minutes longer than the recipe says. I've come to the conclusion that I must like my food softer than other people seem to. I agree about Quirky's lentil bolognaise - I love it and it is a regular dish in our house.