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Messages - René
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« on: April 06, 2013, 08:04:23 am »
Chicken Vindaloo from the Fast and Easy Indian Cooking Thermomix book
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« on: January 13, 2010, 09:16:31 pm »
I heard/read/saw somewhere the other day about putting glucose into homemade icecream in place of some of the sugar so that it would not set so hard. Has anyone heard of this or done it?
My idea would be to simply replace some part of the sugar with an equal weight of glucose.
The icecream can get hard by the water in the cream/milk crystalizes (and other things) - when replacing 1/2 to 1/3 af the sugar with glucose, you reduces the forming of ice crystals which gives you a softer and creamier icecream
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« on: May 08, 2009, 08:55:05 pm »
Hi, It can never be the idea to make bad bread in the thermomix, only to save time - it completely agrees with you there  However, as a quite successfull breadmaker, the Thermomix saves me time a lot of work and time without compromises - since the kneading time can be shorter for the thermomix and also the leaveling time. One of the articles that really got me started using the Thermomix instead of my ordinary kneading-machine, was the understanding that a lot of kernals could be milled fresh just before usage, and thus making it a more healthy bread. I would recommend you to read this link below: http://www.ukthermomix.com/recshow.php?rec_id=73I think that this will aid you in a interesting series of adapting your favorite recipes
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« on: April 19, 2009, 07:20:38 pm »
This evening it was not that healthy, but a great indulgance Greak steakes of oxfilet on the grill small french fries from the oven (lazy) mangetout made with a hint of cream and naturally, the best authentix TMX bearnaise! The dessert will come from the Pacojet - but the TMX have been used in that process beforehand /René
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« on: April 18, 2009, 07:15:21 pm »
Thanks for the help, all
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« on: April 18, 2009, 10:37:26 am »
How long can a ThermoMix work/cook without a pause? For instance, if a want to use it as a slow cooker where it works slowly at perhaps 4-5 hours - can that be healthy for the machine, or what are the limit? Sous-vide cooking (  +  ) for 18-20 hours at 50 degrees? Thanks /René
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« on: April 12, 2009, 01:55:32 pm »
Hi RHjorth,
It took me a little while to work out MC too. MC is measuring cup (the clear cup that sits on top of the lid).
Hope that helps 
Cool - thanks!
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« on: April 11, 2009, 07:10:08 pm »
Throw all the ingredients in, 8 mins, 90º, speed 4, half way through cooking time take off MC (this stops it curding, I think!) By allowing more air to circulate in THX. Chill for at least 2 hours.
However there is a tip, if it does curdle or separate, just add half MC of cold milk and 30 seconds speed 4.
Sorry, sorry - but what does 'MC' means? I'm a Dane and have sat back wondering for quite some time now in understanding the paragraph abowe
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« on: April 11, 2009, 07:00:30 pm »
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« on: April 11, 2009, 06:57:30 pm »
Hi Rene
Oh boy, would I like to see some delicious Danish Pastry recipes on here!  
Welcome!
Hehe; I have nod tried it, but it should be nice Make a stiff custard and add some more flour, so it bakes better. There are a puff pastry recipe on the THX floating around; so use that recipe, use only cold butter as the fat and also add some sugar. Roll the pastry out and cut in squares, place a dollop of custard on each (perhaps also a small dollop of jam), fold in the corners and let it raise slightly Bake at 200 degrees celcius until light golden, let it colol and drissle with white sugar frosting That should be it 
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« on: April 11, 2009, 06:52:50 pm »
welcome rene!
what sort sof things do the chefs use the thermomix for?
Here in Denmark the Thermomix are often sold as a sidekick to the PacoJet, so most often it are used for a Creme Anglaise (the basice ice cream custard) It was the same for me; so the THX was quite underrated when it met it the first time - and what a surprise; it's a small miracle!
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« on: April 11, 2009, 06:49:22 pm »
Hi, Great topic My first was the Creme Brulé (which was a failure, far too runny) - the next was a perfect Risotto The most funny thing was a danish dish of meatballs with rice and curry sauce - where everything was made in the THX. Mostly I use it for Creme Anglaise for Ice Cream (on my PacoJet) /René Denmark
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« on: April 04, 2009, 10:20:57 pm »
Hi all, Good to find this forum. I'm a "retired" chef from Denmark (here the TM are never used by other than restaurants), where it's one of the most important machines in my kitchen /René
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