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Messages - achookwoman
Pages: 1 ... 1391 1392 [1393] 1394 1395 ... 1444
20881
« on: April 02, 2010, 03:26:42 am »
All good suggestions, as long as the end result is the same.
20882
« on: April 02, 2010, 03:24:45 am »
Welcome to the forum, hope you have fun here.
20883
« on: April 01, 2010, 11:55:33 am »
Welcome Judith. you have hit the ground running. Great to see. Many teachers on the forum as well as many other nice people  . Have fun. Try cooking your soft bread dough in the muffin tins.
20884
« on: April 01, 2010, 09:46:46 am »
Thanks for all the suggestions to replace the quark. Tried all the local shops, no luck, so will try some of the suggestions as i want to try isi's latest.
20885
« on: April 01, 2010, 04:21:27 am »
Bread and buns , need 20 to 25 degrees to rise in a convenient time Buns 1. to 1 1/2 hours. You could look at my blog for a modified EDC recipe. Adapted from suggestions from the Forum. I can't go into details now as I have to go out.
20886
« on: April 01, 2010, 12:57:28 am »
The book, A Year in a Bottle , is by Sally Wise. She lives in Tassie
20887
« on: April 01, 2010, 12:51:50 am »
I have made 10 doz. this season. I measure the flour and spices and sugar, mix together and put in a plastic food bag, ahead (when ever I have a few minutes. ). Weigh the fruit, and put in a bag. This leaves the egg, butter , milk and yeast to be sorted when you are ready. This means that if you start at about 8.00am you will have buns for lunch.
If you want buns for breakfast, I would make them the day before and part cook them (15 mins), don't put the sugar syrup on the until they are reheated. Reheat for 10 mins at 200. Not in the microwave.
I have never frozen sweet dough so don't know how it would behave. I would be interested to know if someone has done this.
20888
« on: March 31, 2010, 12:01:58 pm »
Thanks Thermomixer,
20889
« on: March 31, 2010, 11:58:43 am »
Made modified EDC Hot Cross Buns, and replaced butter with coconut oil, and milk with rice milk. Couldn't taste any difference.
20890
« on: March 31, 2010, 08:51:06 am »
I love my second bowl. I often cook using both, like now. I have Isi's bread rising in one and Maddy's soup in the second one. Yesterday when we made 4 dozen HXB's the 2 worked well. You can organize it so that the first thing goes into the thermoserver, but being lazy this saves a lot of effort.
20891
« on: March 30, 2010, 11:59:51 pm »
Welcome Helen. I see you have already started to have fun, go for it.
20892
« on: March 30, 2010, 11:55:08 pm »
Welcome Happylittleday, you are a smart one . I needed help to just introduce myself. JD and Thermomixer held my hand until I got going.
20893
« on: March 30, 2010, 11:47:22 pm »
Welcome 4everyoung, we would love to see some of your converted recipes
20894
« on: March 30, 2010, 11:43:57 pm »
Hi Russell, The things that I find most useful are a set of small stainless steel bowls, I sit these on the TMX lid to weigh ingredients. The other thing is a bottle brush from Safeway, it has a blue handle, is quite sturdy, and costs $4 to $5 . I have several spatulas, and never use the TMX one. With the good bottle brush and spatulas I hardly ever remove the base for cleaning . .Another suggestion, if I may, is write all over your EDC book when you make small adjustments to recipes, you will get the same good result each time . Have fun.
20895
« on: March 30, 2010, 11:29:01 pm »
Hi, TMX in Australia is offering a similar deal. If you have a demo and want a second bowl you can have one with $100 off. If someone from this demo buys a TMX, you can buy a 2nd. bowl for 1/2 price. What a shame my DH bought me a 2nd. bowl before Xmas. Could have saved $100. However ,if you can afford to buy a second bowl , and do a lot of cooking, I strongly recommend it.
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