hi all

been thinking about making my own ginger and lemon grass cordial as it is so delicious with sparkling water! All recipes I've seen for cordials seem to have either citric or tartaric acid in them.

Any ideas what this is for? Is it disastrous if it is not included in the recipe?

thanks!

Hi Everyone

2 months after owning the Thermomix... I've put on several kgs in weight, and have made numerous recipes!

On the weekend, I noticed some small 2mm nicks/cuts at the bottom of the steam basket, on the outer edges. Upon closer inspection, it is clear that the top of the blade is hitting the bottom outer edge of the steamer basket, causing these nicks/cuts.  This would also make sense of why I've also noticed the basket rotating by itself in the bowl whilst cooking! 

I was making the butter chicken recipe with the sauce cooking in the bowl, and i had the chicken meat in the steam basket to cook it, preventing the chicking from getting chopped in the stirring motion/or blades getting caught by the meat.  It tasted GREAT by the way!

I suspect the metal bowl expands when hot, and therefore the steamer basket slides down slightly, and therefore touching the blade and therefore the cuts.

I don't think it's anything major per se, apart from causing little cuts, and potentially having little grey coloured plastic chips in my meal!

Has anyone else experienced this?  Is there a solution of some kind as I'm concerned that potentially more and more of it will be nicked/cut off over time?

Phil.

Hi everyone

I'm starting to expand my TMX adventures to making sweets/desserts. Have made the American Brownie recipe from this site, and it went down a treat.

Next: Ice Cream.  I've seen many recipes, all of which need egg yolks.  Can someone recommend a recipe for ice cream that doesn't require egg yolks? e.g. using Milk/Cream/Yoghurt?

I've got some mago that i would love to turn into ice cream!

thanks.

hi all.

I see that in Australia the thermomat comes as part of the package, whilst it does not here in the UK.

I see that it's useful for baking, and also for wrapping dough to allow to rise. Alternatively, is a "simple" silicone baking mat the same...minus the ability to fold/wrap around dough? 

Where can i buy a thermomat from, and at what price please?

Hi everyone. I'm a newbie to Thermomix and am loving it.

I've had mixed success with the Varoma, steaming chicken and vegetables like mushrooms and asparagus. 

Does the blade speed make any difference to the cooking time or the speed at which the water evaporates (I'm paranoid about the bowl boiling dry?

What speed is best for steaming?  1? or 3 or 4?

thanks!