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Messages - nola276
16
« on: January 17, 2012, 08:26:22 am »
No, EmeraldSue, I haven't had any problems with mine while making butter. I did chop one up a bit, but it was my own fault, I tried to fit it while the jug was full and you really can't do that with the "Chef" or you can't see what you are doing. Yours sounds like it might be faulty. I would contact New Wave and let them know what has happened. I am sure they will replace it free of charge. They did that for me and breaking it was my fault. 
17
« on: January 17, 2012, 08:21:35 am »
Been there, done that. New Wave sent me another free of charge 
18
« on: January 17, 2012, 04:32:10 am »
Uni, we go away every year for about 5 months while it is cold in Perth. We jump in the caravan and head North towards Broome. Usually end up at Barn Hill or Port Smith, right on the coast. Port Smith is well known for it's Mud Crabs. Got to get pretty muddy to get them though  . Usually leave here around mid April, get back 1st October. Thermie is coming with us this year 
19
« on: January 17, 2012, 12:40:06 am »
When we are up North in our caravan, we steam mud crabs in a big pot with a cake stand in it. The cake stand keeps the crab out of the water. obviously, your crab would have had to be dead to cook it in the Varoma, or it would have eaten it . Did you put it in the freezer for a while to kill it, or did you pierce the brain. I must try this with my TC when we go away this year. Steaming is definitely better than boiling it, as it tends to fill up with water when boiled.
20
« on: January 16, 2012, 11:44:27 pm »
Hi Emerald Sue, I'm sorry I didn't see your post before this. I had problems mastering bread too. You see I am not a good cook and couldn't cook bread for nuts. I always had tough bread and when I used my bread make, I always ended up withyeasty tasting bread. The TC is not really great with bread, but it can be done and I certainly find it is nicer than breadmaker bread. Here's how I do it. Firstly, use this recipe. It makes the very best bread buns and would I am sure make a really nice loaf by adjusting the cooking times. I followed Judy Dawn's tips and put warm, tepid water into my jug (don't use the 37c setting on the TC as it get's too hot. If you wish to use 37c, only do it for about 20 or 30 seconds) along with the sugar and the yeast. Mix them on speed 1 for about 10 seconds then let them rest for about 10 minutes so that the water get's nice and bubbly. Then add the rest of the ingredients and stir the lot together for about 30 seconds on speed 1, just to get it all combined nicely. Then take 1/2 the dough out of the machine and mix the remaining dough for 2 x 2 minute kneads with 1 minute rest in between. When done, put into a bowl and throw the remaining dough into the jug. Repeat the 2 x 2 minute kneads. When finished, put the dough into the bowl with the first lot. Cover your bowl with gladwrap and put into a nice warm room. I usually turn my oven onto 50c and put my dough in there to rise. If you use a teatowel to cover it, spray it with water several times during the rise to keep the dough moist so that it doesn't form a hard crust. When the dough has doubled, remove it and divide it into 6 equal sized pieces. Form them into rolls and put them onto a floured tray or a silicon mat. Don't cover them (see my post here) Spray them with water and put them back into the 50c oven to rise again, this time by about 1/2 to 2/3rds. Spray them about every 5 or 6 minutes to stop the crust forming. When they have reached the right size, remove them from the oven and heat it to cooking temperature, then pop them back to cook for about 15 minutes - I find 20 minutes is too long. I also have to turn my tray after about 7 minutes as the back of my oven is hotter than the front. They really are lovely rolls.
21
« on: January 10, 2012, 07:12:15 am »
Oh no Cookie, I will forthwith move my Nigella seeds to the freezer.
22
« on: January 08, 2012, 10:53:08 am »
I have actually only added one recipe that I recall. it was my Fish Chowder, and I made it clear that I have a Thermo Chef and that TM owners may need to boost the temp by 10c and use reverse where I use the butterfly and speed 1. As I haven't had to tweak recipes significantly, I don't think a separate thread for TC recipes would be all that beneficial. Just a post under the recipe to say if you have a TC you may need to do ......
23
« on: January 08, 2012, 08:12:24 am »
Must be a man thing
24
« on: January 07, 2012, 01:36:35 pm »
Looks absolutely lovely.
25
« on: January 07, 2012, 01:35:34 pm »
This is the base for my pizza. 200g water, 50g olive oil, 1 tsp salt, 400g plain flour, 7g of dry yeast, Place water, oil and salt in bowl and process 1 minute temp 37c speed 2. Add flour & yeast & knead 1 minute. Stand in warm place 30 minutes then shape to size and add topping. 230c 15 - 20 mins. 
26
« on: January 07, 2012, 01:32:17 pm »
He says, if he cooks every second night, he gets a good meal every second night.
27
« on: January 07, 2012, 12:07:21 pm »
That's a great idea CreamPuff, I will do that from now on. Although having said that, I haven't had to change very much at all when using these recipes. If a recipe calls for reverse, I automatically use the butterfly and speed 1, and if it calls for a 4 minute knead, I just give it 2 minutes, rest for 1 minute and then another 2 minutes. Any problems I have had have been due to me being a klutz. As I have said in other posts, a cook I am not, and I am just coming around to realise that cooking is fun - especially when you really don't have to do it. Hubby and I cook on alternate nights, but since TC, I often cook on my nights off. How's that for dedication above and beyond
28
« on: January 07, 2012, 10:33:38 am »
Cooked this for last night's dinner on our new Pizza Stone. Worked a treat, lovely crisp bottom.
29
« on: January 07, 2012, 05:18:46 am »
How many of you reading this have a Thermo Chef. Well I have had mine for close to 2 months now, and I love it. But I think all Thermo Chef owners would agree with me, that the recipe book that comes with the machine is so small as to be almost non existent. I don't know how many times over the last two months, I have silently thanked my lucky stars that I found this site. In fact so many times I have been rescued, pointed in the right direction, salvaged a fun but rather disastrous cooking session etc that I think it timely to stop being silent on this matter. I would like to say a very hearty and heartfelt THANK YOU to all of the wonderful people on this site. I appreciate very much your acceptance of we Thermo Chef owners and your willingness to share your knowledge of all things "Thermie". I would also like to encourage other Thermo Chef owners to acknowledge their appreciation of this gift of knowledge and friendship. 
30
« on: January 07, 2012, 12:38:18 am »
I have an A4 plastic expanding file thingy which has about 10 or 12 dividers in it. I print off any recipe that I want to try at some time, add any alterations, tips, pictures etc., and laminate them. They then get popped into the expanding file thingy under their relevant category. I have made up an updatable index in the front of it in case I loose something, or don't know what I want for dinner. When I choose a recipe, I clip it onto a handy little clipboard with a folding leg (which DH just wizzed up for me). It then sits happily on the breakfast bar while I make my recipe up. You can see the plastic clipboard in action here.
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