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Messages - Andrealphus
16
« on: May 06, 2013, 11:43:38 pm »
AKA "Pet-shaming". Trust me, he deserves it and that is the least of his sins!!!
17
« on: May 06, 2013, 11:42:38 pm »
I'm not sorry... it's not my bad, it's his bad!!!!
18
« on: May 06, 2013, 11:38:46 pm »
Oooh yes, I've already folded the page on that one to do, looks gorgeous! 
19
« on: May 06, 2013, 11:38:47 am »
I have a Sous-vide Supreme Demi, it's about the size of a breadmaker, and fits up to 12 100g portions of meat/fish in it
20
« on: May 06, 2013, 04:07:21 am »
Thanks everyone, that makes me feel a bit better! I also have the 'In The Mix' TMX cook book, and looking forward to trying a few restaurant quality recipes... I guess I better start searching a bit more in depth here!
21
« on: May 06, 2013, 04:04:55 am »
Thanks so much everyone, will give all of these tips a go!!
22
« on: May 06, 2013, 04:03:38 am »
Thankyou for sharing, they look amazing and will definitely have a go... the only thing being that I will have to consider what to use for 'bread improver', as it's not something I'm much aware of being in the UK - although I do add vitamin c powder/ascorbic acid to my bread, to improve the rise.
23
« on: May 04, 2013, 04:17:28 pm »
Help - 'Fast and Easy Cooking' recipe fails!!! Carrot and coriander soup, and (adult) pea puree...
So, in reverse order - I made the pea puree from the thermomix booklet to the letter, expecting to end up with a nice smooth puree I could swish around one side of the plate with my scallops and pancetta: No, I got what I'd describe as quite a thin pea soup (so I poured it out, reserved a few tablespoons and blitzed them with a whole pack of peas that I quickly cooked, to get what I'd call a puree).
I tried the carrot and coriander soup today - again, to the letter - and I got what could best be described as a vaguely carrot flavoured dishwater. AND... the damn stuff was spurting out of the crack between the MC and the lid and scalding me when I was attempting to blitz it for the last minute at speed 9 (as directed). I ended up tipping in extra coriander, stock, sugar and lemon juice (on top of seasoning) as well as a heap of cornflour to thicken it up to something of a soup-like consistency.
Seriously disappointed with the recipes for hot food from their own book so far, any comments from anyone else who has used it??
24
« on: May 04, 2013, 12:21:35 pm »
OK, loving my new toy soooooo much - but does anyone have any useful tips on getting the delicious things I have cooked out of the TMX without leaving half of it in the bottom stuck under and around the blades? I have been using a silicone spatula to try and curve under and around the blades at the bottom of the bowl, but it's quite annoying trying to get stuff out at the bottom (I suppose I could remove the blades and put up with spillage out of the hole?), what with all that luscious sorbet staring at me, and stubborn grains of risotto rice! What do all you seasoned TMX owners do?! Andrea x
25
« on: May 04, 2013, 12:14:19 pm »
I wouldn't try steaming it, but if you like your steak rare or medium, could be worth trying vacuum sealing it, then putting it on at 50 or 60 degrees with reverse blades at a slow speed (for 1-12 hours, depending on what you're doing! Once it's an even temperature, it won't matter how long it 'cooks' for up to a certain period). Basically in terms of degrees celsius, it's approx 50 for rare, 55 for medium rare and 60 for medium - so unfortunately you can't do medium rare. Once you've cooked it, heat up a good quality non-stick pan until it's searing hot, lightly oil and season your cooked meat, and throw it on for 20/30 seconds or so each side to brown it (maillard effect) for maximum flavour. The good news is, if this works, you can 'sous vide' perfect chicken (breasts) - it needs to cook at 60 degrees vac-packed for 2-4 hours (2 hours minimum to kill all pathogens), then flavour and sear it as desired. I'd be interested to hear any results, although I have a water bath myself, so won't be using the TMX for this. Mind you, once you've tasted proppuh sous vide chicken, you'll never want to go back!!
26
« on: April 28, 2013, 08:33:00 pm »
Hi, just joined here, was looking at your recommended/reviewed cookbooks and stuff... and was just wondering which of the chefs from Britain get 'exported' to you via the goggle box and books? Is Heston Blumenthal one? I reckon nearly everyone here must know who he is, and he has a few restaurants and cookbooks out, with what most people would consider to be quite 'avant garde' stuff (but which he's just nicked off Harold McGee, really!) I'm a huge fan of cooking sous-vide, you'll never taste food so perfectly cooked, as food which is cooked at the optimum temperature all the way through - it's melt-in-the-mouth stuff, and I think Heston was the main introducer of this to the public - I actually bought a sous-vide machine before investing in a TMX, because you can't specify the exact temperature on a TMX, just choose from a selection, and I don't know how much love I can now divide between the two of them! Things like chicken, and salmon are out of this world and even scrambled eggs are a bit of a revelation!! Thoughts, anyone? Andrea
27
« on: April 28, 2013, 05:27:00 pm »
Thankyou to people who recomended the Dani Valent In The Mix cookbook.... damn my cookbook addiction, there goes another £40 - shame it's not on Amazon, looks right up my street to get me off to a strong start! I think I might burst before Wednesday - and the worst thing... I'm fasting on Wednesday, so won't be able to have a TMX blow-out meal!!! But might treat the rest of the fambly, if I can decide what to cook! 
28
« on: April 27, 2013, 08:54:13 pm »
Thankyou all... looking forward to making perfectly smooth chicken liver parfait (well, when we next have company!), and perfectly cooked hollandaise and creme anglaise without scrambling any eggs for starters! It actually feels a bit strange not knowing where to start, as my other half surprised me by taking the plunge and ordering one yesterday for us (we did have a demonstration a few weeks ago). Normally I've got a head full of stuff I want to try, but I think it will take me a while to get used to the different speeds and temperatures before I'm comfortable enough to experiment - I'm sure I'll learn a lot here though, and look forwards to sharing any experiments that don't go wrong!!! In the meantime, I'm going to have a browse of the recipes here, and the links that people have kindly suggested, thankyou very much! Andrea
29
« on: April 26, 2013, 09:54:34 pm »
Finally, after years of lusting after a TMX, we'll be getting one delivered next Wednesday - I am sooooo excited!!! Posting here from the UK (East Midlands), can't wait to start using my new kitchen helper - I am a bit of a gadget freak, and the TMX is going to be so at home here, next to the sous-vide supreme! My only grip is what seems to be the lack of recipes I can find (apart from here, of course!) dedicated to the TMX - I like to cook at quite a high level, and experiment a lot, so if anyone can recommend any good resources for recipes (in English), I would be most indebted to you! Oh, and Hi Everyone!!! Andrea x
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