Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: brazen20au on May 08, 2010, 08:51:00 am
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i would love to go to the following:
an "asian" class - chinese, thai, indian etc etc. mix of recipes from the new books and new recipes, yUM!
A BREAD MAKING (oops am on my laptop, am not very good without a keyboard lol) course where you learn about general bread making skills as wel as thermomix specific info (though i probably wouldn't go to this given how little i make gluten bread now)
a gluten free cooking course that had a mix of current and new recipes and was educational about flours, gums, ingredients etc
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Yes basic bread making would be good. Especially if Isi was taking the class ;).
I think some advanced classes would be good where you learn to make special pastries, dinner party nibbles, decadent desserts, cocktails etc.
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I'd love to go to a pastry masterclass - using TMX, of course, also Indian Vegetarian class, Sourdough class, Cheese making, Home brew making, Food presentation, Catering classes etc etc etc!
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I'm going to all of MJ's classes!!! ;)
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Make sure you let me know when they're on MJ ;) :D I'll come too.
Brazen, absolutly about the GF cooking one too.
My favourite so far was the Raw & Dairy Free Chocolate Making Class :P
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Ha Ha MJ, sounds like you would go to any class. Good on you, can never learn enough.
I'm all for an Asian cooking class or any that doesn't do the same old things (even if they are a variation of the originals).
My favourite one would have to be the latest, the Polish class last week.
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I would go to any advanced class. I am over the simple ones.
Gretchen
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I would go to any advanced class. I am over the simple ones.
Gretchen
Exactly Gretchen, I'm tired of the old 'put a can of condensed soup in to make a delicious creamy chicken dish' business!
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Yep, I need bread help. I have tried everything, and mine is never good enough- way too heavy :(
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caroline, have you tried the buttermilk bread in the EDC or the scroll / foccacia thingie here on the board?
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Hmmm, no. I have tried various loaves and buns though. Will see if I can buy buttermilk to try the EDC one...
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i'm not much of a bread chef and that one turned out so light and fluffy for me :)
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I have found totally ignoring rising times and waiting until it doubles (twice) has improved my bread heaps. :)
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CarolineJ, all my first attempts at bread or rolls were heavy too but once I started adding 2 tspns bread improver and using the Wallaby brand of bread floor, it turned around and I have not had one failure since. I think my first success was with one of isi's recipes so I credit her with me finally getting there and producing something that can be eaten. Keep at it, you will get there one day too.
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Yes, JD, Bread Improver helps immensely. I also find long rising time works. I also credit isi with helping me with this.
I also bake at a high temperature (220C) for at least 15 minutes before turning down to 200 C and baking for another 15 at least. I generally bake my bread longer than most recipes say. I only discovered this when my son generously put my bread in the oven, but forgot to tell me. Some 40 minutes (at 220C!) later it came out as light as a feather, albeit a bit dark and with a fairly thick crust.
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Caroline......I totally agree with everything Chelsea/Judy/MJ mentioned.
Don't give up.....these tweaks will make a dramatic difference ;)
As for a course....I have always wanted to do a cake decorating course. I admire the artistic flare that decorators have, and I would just love to imitate them.
I have bought the wilton decorators kit, which had 3 of their courses in a book. Whilst it is informative.....nothing beats seeing it done first hand.
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I sooooo want to do a cheese links class!!
http://www.cheeselinks.com.au/ :-))
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I would attend a cooking class, (not too basic) on anything , that is TMX or any of the above suggestions. I find that I usually learn something. Went to a cooking class at the Nut Festival in NE Vic at the weekend, given by Anthony Simone, and although the end result of the dish he cooked was not successful, I did learn some incidental points on making pasta and also on white chocolate and coconut sauce.
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I told Anthony that he needed to get a TMX when he was involved in a special lunch last year. He did a wonderful lemon sabayon sauce.
Did you get to Provenance? - I sent a Twitter message to Michael Ryan with a link to your recipe. He said to tell you to take your TMX so he could play.
Any advanced classes with Asian, Middle Eastern, Italian, French, Polish, Japanese, English, Scandinavian, .... OK ANY new advanced classes.
There is one in Sydney on Thursday next with a chef who worked for Tetsuya. Sounds very interesting.
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Talking about Cooking Classes, Thermomixer you're probably already in the know, but Pizzini's in the King Valley are apparently setting up a cooking class there :o ;D
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Yes, in the know - Katrina ? said last year that she was hoping to do it. Guess it is a logical extension after the book and upgrade of the restaurant.
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Afriend rang up there to see if the restaurant was open for Mothers Day but she was told it was going to be a cooking school ???
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Thermomixer, didn't get to Provenance this time. Anthony was a natural with the cooking class, but the Dessert he cooked was too complicated for the time he had and the equipment in the tent. He cooked "Chocolate pasta filled with marsala poached chestnuts, quince, caramelized nuts, white chocolate and coconut sauce". Think the lady on the 'sauce' stall is interested in a TMX.. DH carries a photo of mine on his phone and he showed it to her. She was very interested and said she could claim it on her tax. He also told her to contact ILB ;D ;D ;D ;D. ;D
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LOL. Maybe she'd be a good recruit for that part of the NE ;) ;D
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I would go to any advanced class. somewhere I could learn some really spectacular things.
I'd like to attend a macaron/macaroon class as these are my latest thing. I am slowly getting better with them.
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You don't need advanced classes if you are doing macarons !! Smarty pants. :-* :-* :-* :-* :-* :-*