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Topics - Merrilyn
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« on: September 24, 2014, 11:32:22 am »
I'd appreciate some advice please. I like to cook my own dog meat, and usually cook a kilo of meat in the jug at a time, and this fills the jug nicely without overloading it. I add some vegetables and rice and usually cook these after the meat, using my second jug, with rice in the basket and veggies in the jug. Everything is then combined in a big bowl.
I'm wondering if I could use the varoma for the veggies and rice, with veggies on one level and rice on the other. Would this work? Do you think the rice would cook? I would need to have the jug on varoma temp and that would mean watching that the meat didn't catch and burn on the bottom, so I guess would need to keep it moving, like maybe speed 3 or something. It would save me quite a bit of time if it could all be done at once. Thoughts, suggestions please ladies.
Thankyou.
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« on: July 07, 2012, 01:44:56 am »
I'd like to ask a question of all the ladies who use a vacuum food saver. Everything I've read says that you must freeze any kind of liquids before you vacuum seal the bags. So how do you get on if you want to marinate meat in the vacuum bag?
The other thing I want to do, is try sous vide cooking. To do that, I understand you put the meat and spices etc into a bag, vacuum seal and then cook in water at a constant temperature. So does that mean if you want to add some kind of sauce to the meat, then you have to freeze it before bagging as well?
I've just been given a vacuum sealer, but no instructions came with it unfortunately.
If anyone can offer any advice, I'd be most grateful.
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« on: July 04, 2012, 01:19:45 am »
As our bowls are made of high grade stainless steel, I was wondering if it would be possible to polish up the INSIDE of the bowl with good old fashioned steel wool. I often use it if there are marks on the inside of my stainless steel saucepans and also to polish my stainless steel sink.
Has anyone ever tried this, or is it a question that should be directed to HO?
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« on: June 02, 2012, 07:18:08 pm »
This is my gorgeous granddaughter Ava Louise. Daughter of my eldest son and his beautiful wife, and my third grandchild. I think she's just gorgeous, but I may be a bit biased  This is Ava at 4 weeks with her mummy and in the second photo she is ten weeks.
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« on: March 25, 2011, 04:18:03 pm »
I want to go dairy free, but I'm having trouble finding a substitute for butter to spread on sandwiches and the like.
I don't like the idea of margarine, with all it's added nasties. Can anyone suggest something I can make in thermy to use as a spread?
I used to love making butter in thermy, but that's out now that the doc has declared I have high cholesterol. Have to rethink my way of cooking and eating. Would love some suggestions please.
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« on: January 02, 2011, 04:53:58 pm »
I'm sorry if this seems like a dumb question, but can someone please tell me the difference between cream cheese and cottage cheese? Is it just in the way it's mixed?
I'm asking because DH bought three tubs of cottage cheese instead of cream cheese when I wanted to make French Onion Dip to take to a New Year's Eve party. Wasn't game to use it then, so made a different dip, but I'm wondering if it would work out if I put cottage cheese in Thermie and gave it a good whizz then added the French Onion Soup mix.
Suggestions please. I'm not fond of plain cottage cheese, and don't want to waste three tubs.
Many thanks.
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« on: March 12, 2010, 10:48:20 am »
Hello everyone. New member from Melbourne here, and soon to be the proud adoptive parent of a brand new baby Thermomix. Feels like we're adding a new member to the family  The new baby should arrive Monday or Tuesday next week. Can't wait.
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