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Messages - CarolineW
Pages: 1 2 3 [4] 5 6 ... 78
46
« on: May 02, 2012, 08:25:31 pm »
My big one recently was to get rid of the microwave, because it destroys the nutritional value of many (although not all) foods. I now do my reheating in the TM, using either the bowl or the varoma dependent upon what it is.
I was wondering about this just the other day - especially now that the cooler weather is setting in. Could you give some examples of what you reheat and where, etc.?
I often put frozen fish fillets in the varoma - the salmon fillets come out beautifully.
If it's complete meals or rice, etc then I heat it in the varoma. If it's liquid based, eg casserole then I do it in the bowl. Most things are steamed, though. The only thing I quickly discovered was to make sure I covered the dish the food was in, I use the lid of the tupperware or a silicone cake tin liner, otherwise it got a bit watery from the water dripping down from the varoma lid. I put 500 ml water in the bowl, varoma speed 3 for 18 minutes covers pretty much everything. If I'm in a hurry then I boil the water in a kettle then I only need 8-10 mins.
47
« on: May 02, 2012, 08:32:47 am »
I got rid of my food processor, my stick blender, electric mixer, and bread machine. I also streamlined my pans (pots). I've occasionally wished I'd kept my stick blender although I rarely feel the lack of it and wonder if I should have kept my bread machine since it was pointed out that dough made in the TM can be baked in the bread machine without the paddle so there's no hole, and it saves switching on the oven. Still, it did take up a lot of bench space so I'd probably have got rid of it anyway. I didn't have a rice cooker.
My big one recently was to get rid of the microwave, because it destroys the nutritional value of many (although not all) foods. I now do my reheating in the TM, using either the bowl or the varoma dependent upon what it is.
However, I DID get a halogen oven so that I don't have to switch the oven on for all the baking I do now with the TM and it's great for so many other things too.
48
« on: April 30, 2012, 09:20:51 pm »
I think they're vile too. Ive tried to convince myself to like them a few times, but I really really don't.
Thanks for the recipes and the 5 secs / speed 5 rule.
49
« on: April 30, 2012, 09:17:43 pm »
Congratulations Tenina! I'm so excited for you.
50
« on: April 30, 2012, 09:05:20 pm »
Also where she mentioned about the dials and buttons on the TM being confusing, I think the TM is so easy to set, only takes 2 seconds. (but I have had mine for quiet awhile now and it's second nature ryan was cooking full meals completely independently at 7yo with the thermomix. not sure what her intellectual capabilities are lol
Brazen!! How great to 'see' you. I was just saying to my husband last night that I miss you and was wondering how you're getting on.
51
« on: April 30, 2012, 08:59:31 pm »
I thought the same with taking out the blades. I didn't think it could get any easier than the TM. Also where she mentioned about the dials and buttons on the TM being confusing, I think the TM is so easy to set, only takes 2 seconds. (but I have had mine for quiet awhile now and it's second nature)
But saying that I am happy there is some competition out there, might bring the price down (eventually) for the TM or some changes to keep up with the competition.
I do love my TM though 
There were so many inaccuracies regarding the TM31 that I stopped reading and didn't believe that she was an independent reviewer.
52
« on: April 29, 2012, 09:59:53 pm »
I just did a search to see if there are any low GI recipes, and it looked as though this is a fairly popular topic. Do you think it's popular enough to ask MM for a category for it? Or perhaps just to have a sticky topic for it? What do you think?
53
« on: April 29, 2012, 09:54:51 pm »
Didn't realise this topic had been posted before :-).
I didn't look at the URL of the original site panded on to see Frozzie, so it may well have been the German language section of the Spanish site.
I'd love to personalise my TM, but really can't as a demonstrator. Oh well, when I get my 2nd TM ...;-)
54
« on: April 28, 2012, 10:04:22 am »
That's a great tip, snazzy, thanks. I'm planning on making this this weekend.
56
« on: April 27, 2012, 04:23:05 pm »
I made a fruit and all-spice version of this today. Yum yum yum. Actually, I liked the texture just the way it was, although it's lovely toasted too. There is ONE problem with this bread. I've already eaten half the loaf!!!  
57
« on: April 27, 2012, 11:46:28 am »
Thanks Hally and Cecilia. Ooh, I wouldn't have thought of that Cecilia, thanks for the tip! I'd have had very greasy chicken and sauce, wouldn't I?!
58
« on: April 27, 2012, 11:38:49 am »
Now that I've made this I've seen that it isn't really an All in One Meal as the sides are cooked separately, but it's so completely delicious that I'm really, really glad that it was posted here, just in case I'd overlooked it in the Main Meal section   I would just copy it to Main Meals so that it can be found in both places, but I can't find how to do that. So I'll move it as that's a nice easy moderator button that's there for me Hope you don't mind. Thanks so very much for posting this, Melissa, DH and I love it.
59
« on: April 27, 2012, 11:35:14 am »
Thanks very much Cecilia and JD, I've added your comments in the notes section of MacGourmet with this recipe. What I did forget to ask is what size whole chicken the timings are for, please Cecilia? Is it 1.3 kg? I can't imagine a large chicken fitting in the TM bowl  I'm about to email a link to this recipe to my Mum, having just enthused to her about it this morning. Also the Spicy Asian Chicken in Garlic Sauce from the Canadian cookbook, posted by MelissaS, which was fantastic too. DH and I gave that a 4 and 3 quarters out of 5, but it's too strong flavours for DD1. So it won't be a family regular like this one will.
60
« on: April 27, 2012, 11:27:14 am »
Thanks Cecilia
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