Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - Melinda

Pages: [1]
Condiments and Sauces / Invert sugar - how hot does varoma get?
« on: April 27, 2014, 12:24:58 pm »
I want to make Invert Sugar in order to make the Coffee Extract from the same site.  I've made them both before on the stovetop, before I had a tmx.

The Invert sugar needs to be boiled to 114 deg C.  I vaguely recall someone telling me that varoma temp was 115 degrees - can anyone confirm that? 

If that is correct, then I plan to try making the invert sugar in the tmx - anything I should keep in mind while doing this, apart from the normal safety considerations when cooking with boiling sugars?

I thought the butterfly had to be used for pretty much any liquid that you you were thickening, particularly custards, lemon butter and the like.  However we've just had a brief discussion on custard in one of the other threads, and there are a couple of custard recipes that don't use it.

So when is it best to use the butterfly and when can I leave it out?

Also, I was making lentil soup the other day, and every time I turned it on, just up to 3, the butterfly would pop off the blades and rattle around.  After replacing it four times I took it out and cooked without it - can anyone suggest why it wouldn't stay in place?


Introduce Yourself / Another newbie from Canberra
« on: November 06, 2013, 01:11:44 am »
Hi Everyone,

I'm Melinda, and I live just outside of Canberra.  I've owned my Tmx for about a year and a half now, however I hadn't used it a lot except for smoothies and soups.  Then a couple of weeks ago I made the Thai Red Chicken curry from the EDC, in desperation as I didn't know what else to make for dinner that night and I luckily had all the ingredients!  Since realised how easy it was I've been making sure I use it a lot more, and converting a lot of my current recipes over.

Pages: [1]