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.
Messages - Dean
16
« on: April 20, 2009, 01:46:54 pm »
I'm not sure if it's relevant, but I have used mine for 2 hours at 80 degrees cooking a curry. The chuck steak that I used was very tender. I'm not sure if I'll bother with my crockpot again. Just in case this info is of use to anyone, a slow cooker's cooking temperature ranges from 71 - 91 degrees.
Best wishes,
K3
17
« on: April 08, 2009, 02:16:46 pm »
I found that if I reduce the liquid added to the dough by 20 grams, I don't get dough left on the blades. I haven't noticed any difference to the bread by reducing the liquid.
Cheers,
K3
18
« on: April 08, 2009, 02:00:46 pm »
Whatever you do - don't put corn husks and silk into the TM31! The husks wrap around the blades and stop operation.
Cheers,
K3
19
« on: April 04, 2009, 06:57:00 am »
Hi All,
This cake is so delicious. A word of warning - I'd use 5 teaspoons of baking powder instead of the recommended 20 grams as I found it hard to measure the powder accurately. The cake mixture will also double in size (at least!) when baking, so be sure to use a large cake tin. The bundt cake tin was far too small and I ended up with a cake volcano in the oven! Because the cake is gluten free, it will sink when you take it out of the oven too.
Tweaking - Not much apart from the baking powder thing. It wouldn't hurt to mill the almonds for 10 seconds longer if you like a finer texture.
Taste 5/5
Cheers,
K3
20
« on: February 17, 2009, 09:14:46 pm »
Playdough Recipe in "Everyday Cooking"
The recipe in the book is so easy and produced playdough with an incredibly smooth texture. The batch size was fine for my kids, but I needed to make 3 lots for our playgroup. This wasn't a problem though. I also added the colouring with the flour so I didn't have to knead it in afterwards.
Happy cooking,
Karen3 in Canberra
21
« on: January 24, 2009, 10:20:57 pm »
And make sure that you have the spatula or measuring cup in the lid when you're making ice cream. Especially blueberry ice cream. Blueberries can stain walls....permanently. (One of DH's first ice cream making experiences)
Karen3
22
« on: January 24, 2009, 09:26:52 am »
Hi Everyone. I've found Kmart to be the cheapest place so far to buy the teat brushes (in the baby section for the child free people  ). For under $5 you get a bottle brush as well. Cheers, Karen3
24
« on: January 05, 2009, 10:41:27 pm »
My bread maker and I still have and love it (but the TM31 is definitely the favourite now). I have a dodgy oven so the bread maker still gets a workout. It also makes fantastic jam but I'll try out apricot jam in the TM31 this week as I have an abundance of apricots. I'll post the recipe if it works.......
I sold all of my unused appliances as one lot and got $90. It's certainly decluttered the appliance cupboard and the kitchen bench.
Happy 2009 everyone!
Karen3
25
« on: October 27, 2008, 12:20:41 am »
We had moderate success with these. The mixture was probably too thick - more like a very soft dough than a thick batter. We were able to save the day by cutting the crumpets in half and toasting them - very yummy though!
26
« on: October 15, 2008, 01:41:26 am »
We have found that zesting works really well if you add ice cubes. The ice cubes work as something for the blades to chop against and the zest gets totally pulverised. Removing the ice afterwards is another problem.
27
« on: October 14, 2008, 01:42:12 pm »
And surplus egg whites freeze really well.
28
« on: October 14, 2008, 01:41:00 pm »
We use a teat brush - works a treat.
29
« on: October 14, 2008, 01:37:45 pm »
Name of Recipe: Hot Chocolate
Number of People: 1-8
Ingredients:
25g Dark Chocolate per person - adjust according to taste and cup size. Regular dark chocolate is best.
1 cup of milk per person - low fat is better.
Marshmallows
Preparation:
1. Break up chocolate and grate on speed 8 until coarse
2. Add milk
3. Heat to 60C, speed 4 for 4min 30sec (this is enough time to heat 2 cups of milk to 60C - extend time if necessary)
4. In the last 30 seconds, increase the speed to 10 to whip up a good froth (low fat milk makes better froth)
5. Pour into heated cups over top of marshmallows.
Tips/Hints:
We have experimented with including orange zest into the recipe. Grating it with the chocolate gets a great taste but it is a bit gritty. Adding pieces of zest with the milk results in small chunks of zest that are too small to scoop out but to big to drink. Putting it in the strainer basket didn't really work that well. Any suggestions?
30
« on: October 14, 2008, 01:31:42 pm »
We use soft silicon ice cube trays from Ikea which are easier but the custard was still a bit difficult to extract. Perhaps spraying them with cooking spray beforehand would help.
An alternative is the let the custard cool and solidify, then just put dollups on custard onto baking paper on a tray or in a container. We do a similar thing when refreezing sorbet - put it into a shallow container and roughly divide it into blocks with the spatula so that it can be easily broken up when needed.
|
|
Show Posts