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Topics - past94x
16
« on: May 01, 2016, 08:13:31 pm »
I've had my TM5 since January. I really love it and had the TM31 for a coupe of years beforehand.
Since I've had the TM5 (I got it in January this year), I have noticed a few strange things happening and was wondering if this is cause for sending it back to be looked at.
Luckily, as strange things happened, i wrote them down.
The first weird thing was that I got a flashing message saying that "Reverse" was engaged, when it wasn't.
Then , some weeks later I couldn't get rid of the scales page, I think I turned the machine off in the end, to get rid of it.
Then, whilst making buttercream, the machine started to heat when I obviously hadn't asked it to. The buttercream was melted and ruined.
Then tonight, I was cooking rice, which was in my Favourites, and all I had to do was set the speed, as you do with the built in cookbook recipe. Luckily, after about 5 minutes, I checked the machine and found that no heat had been applied. I turned the machine off and started again and all was ok.
Am I being silly to speak to Thermomix about these things? Does anyone else have these spasmodic problems? I am dreading being without it, but feel something is not right, even if I can't put my finger on what it is. I'd welcome your comments. Thanks so much.
17
« on: April 27, 2016, 06:37:22 pm »
When I bought my TM5 recently, I gave my brother, who loves to cook, my TM31.
He's only had it about three weeks and he's already saying that he wouldn't want to be without it.
What a brilliant piece of kit the Thermomix is? I love mine sooooooooooo much.
18
« on: March 19, 2016, 12:10:34 pm »
We love soup for lunch. Nutritious, tasty and quick.
My favourite, so far, is the Mulligatawny Soup in The British Isles On A Plate book.
We absolutely love this and I've made it many times, usually eaten with cheese scones (TM recipe, of course)
Anyone else got a favourite TM soup?
19
« on: March 08, 2016, 06:23:12 pm »
It looks like I'm going to have a houseful of guests this weekend. I want to get as much food prep. done in advance. I was planning on making pizza for the teenagers, one evening. Can I make them and freeze them?  Hubby & I don't eat pizza normally,so I'm not sure what is best, so if I can freeze them when would I do it? Can I freeze them ready made or must they be raw?
20
« on: February 19, 2016, 11:49:37 am »
I keep seeing this stuff cropping up in Tenina's recipe books.
It looks like I might be able to get it here in the UK, but I'm not sure what to order.(Amazon UK seems to stock something of that name, but I'm not sure if what Tenina uses is coffee or chocolate or a mixture of both)
Crio Bru seems to cover a lot of different things, so I guess it's just a brand name.
Can anyone help please?
21
« on: February 10, 2016, 06:29:19 pm »
Anyone know what that little hole is under the TM bowl, at the back and to the left? What happens if food goes down there?
22
« on: February 03, 2016, 11:31:26 am »
When making Bechamel sauce, can anyone tell the difference (in the taste) between the one made by chucking everything in and the one where you melt the butter and cook out the flour, before adding the milk?
23
« on: February 01, 2016, 04:08:27 pm »
Ok, I am prepared to look stupid here, but I'm asking the question anyway.
Just took delivery of my TM5 and tried it out firstly, with mayonnaise, one of the built in recipes.
When I came to add the oil, I seemed to have too much.
It didn't all get mixed in by the time the TM had stopped doing it's stuff. I just thought I'd done something stupid.
I then made Leek and Potato soup (another built in recipe) and it was then that I noticed that when you press "next" and the instructions say to add 100g of something, the scales are showing at zero, but when you take the MC off to actually add the 100g, the scales go to MINUS 40g.That being the weight of the measuring cup, presumably.
So if you add 100g of the new ingredient, say 100g of potatoes, if you don't remember to zero the scales, you are actually adding 140g.
This seems crazy because you can't add ingredients without taking the MC off.
Have I missed something here?
24
« on: January 31, 2016, 04:51:07 pm »
My brand new TM5 is being delivered tomorrow. I am so looking forward to having a play with it, but
I feel that i am being very unkind to my lovely TM31, because it has looked after me so well these last few years.
I would love to be able to explain to it that I still love it. How stupid is that?
It has just made me some beautiful Mulligatawny Soup for our lunch and I have cleaned it for the last time.
Can't believe I feel so emotional. How weird is that?
25
« on: January 22, 2016, 12:35:55 pm »
I've just made some lovely sorbet from a bag of last years strawberries I had kicking around in the freezer. It's delicious. However, I'd love to make orange or lemon sorbet, to serve between courses at my posher dinner parties (which I very rarely have) but was wondering if this is possible. I always think this is a nice touch after a fishy starter or the like and before the main course. It might earn me brownie points, too, if I'm lucky and because I just love sorbet. Can anyone offer any advice? Presume you freeze the fruit as normal, but what then? What about the pips?? Got a demo organised for next week of the TM5, with four close friends who all love cooking. So looking forward to it. I feel a bit of a traitor even talking about it, because my beloved TM31 has been so wonderful over the past three years. I wish I could tell it how much I loved it! .
26
« on: January 14, 2016, 12:14:32 pm »
Just made Stilton & broccoli soup and cheese scones for lunch. The kitchen smells lovely and we can't wait to get started on eating. Whatever would I do without my TM ??
27
« on: December 16, 2015, 07:17:55 pm »
Does anyone know how to print a recipe from this please?
28
« on: November 22, 2015, 06:41:59 pm »
Anyone in the Uk know if this is available yet? Can't find it on the Thermomix UK website and I've just got to have a copy.
29
« on: November 21, 2015, 11:42:28 am »
Anyone one see Professional Masterchef last week? Marcus Waring set a test for the chefs to make Omelette Arnold Bennett. Hubby really fancied that, so I set to yesterday and made it. It was wonderful........ mostly thanks to my lovely Thermomix. The Hollandaise Sauce recipe in the Everyday Cookbook is brilliant. Chuck everything in and just 6 minutes later you have the smoothest, most delicious sauce ever!
I have to admit to thinking "This won't work" as I put all the ingredients into the TM bowl. Oh ye of little faith!
For anyone who loves Hollandaise but has always been too scared to make it - it is notorious for splitting or curdling - give this a go. You won't regret it.
How I love my TM? As I'm typing it is making onion soup for lunch. Just couldn't be without it in my kitchen.
30
« on: November 19, 2015, 06:34:51 pm »
Has anyone tried to make the Chocolate & Coffee Cake on page 58/59 of this book please?
My query is with the custard that is used to sandwich the cakes together.
I have followed the recipe exactly, but my custard looks nothing like that in the photo on page 59.
Mine is much darker and almost jelly-like and shiny. The custard has a lot of cornflour in it, but I would think I'd need to add cream to the custard to get the lovely finish, shown in the recipe.
Cant get hold of Janie Turner and thought I'd ask if anyone can offer me some advice.
I hope I haven't done something daft! It wouldn't be the first time.
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