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Messages - Deeau
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46
« on: July 10, 2012, 03:47:15 am »
What brand? I bought a tortilla pess in the usa and in a nightmare to use does the press and cook or do you still have to roll/press first?
47
« on: June 15, 2012, 12:41:02 am »
Read about it on a forum, watched youtude videos and contacted TM, got a consultants name and contacted her and told would be at least a month before I could get a demo....found a different consultant and ordered one two days later sight unseen....maybe I am a little impatient ? Been 2 years and have never looked back. 
48
« on: June 13, 2012, 01:13:58 am »
Kids love making pizzas, chop up all the topping and let them make their own, I make 4 - 6 bases roll them out on baking paper then let the kids loose in the kitchen throw them in the oven one after the other, they can all "try" one anothers concoctions as theirs are cooking......freeze whats left over or put in the fridge for breakfast!
49
« on: June 04, 2012, 04:53:07 am »
I have had my TM for a couple of years now and thins is still my favourite TM recipe...having it tonight!
50
« on: June 04, 2012, 04:21:20 am »
Funji ...is the Onion and garlic confit a TM recipe ?
51
« on: June 01, 2012, 12:36:55 am »
I do find my 5 in 1 will click straight over to warm without getting to pressure if there is not enough liquid in it, BUT saying that I had 4 of them before I got one that worked, the first 3 had something wrong with it...at least as said before although the process was frustratiing their customer service was excellent !
52
« on: May 24, 2012, 01:37:38 am »
Great list I will copy it to Evernote to keep....can you freeze uncooked cake batter?
I recently bought one of the thermal pots and love making "steamed" type cakes in it overnight, I was wondering if I could premake cake batter in the TM and zip bag it and throw it in the freezer till we camp ( save taking flour, eggs etc camping )
53
« on: May 18, 2012, 12:50:51 am »
I was totally new to pressure cookers when I got my 5 in 1, I bought a book called something like "Miss Vicki's Big book of pressure cooking recipes" she has a helpful web site too. Its quite good and has a big table in the front with times etc for most foods that I find great when trying to convert some of my other recipes. It's "basic" type cooking but a great starter book, it has helped me out allot....I think I got it from the book depository.
54
« on: May 16, 2012, 12:35:00 am »
I have a irooba robot vac and I love it. I actually think it does a better job on my carpet than my older Dyson. I have mainly tiles and only carpet in the bedrooms, "Rosie" scoots under the beds etc all the places that are hard work with the reg vacuum. I must say that if you had long carpet etc I am not sure if you would be as happy with it. They are definatly best for open plan homes and I don't have small children so there is never really stuff on the floors to be picked up, but I find she makes her way easily round my dining chairs etc and under the table I run her every day in the living area ( tiles ) and bathroom ( white tiles ) and every 2nd day in the bedrooms ( carpet ) I am amazed how much gets in the bin to be emptied when my floors actually looked clean. . I still use the dyson once a week before I wash the floors. Its great being able to cook while someone does the vacuuming for me! 
55
« on: May 08, 2012, 10:23:51 pm »
Thanks for answering Fundj, I noticed on the shopping thread that you had purchased one and hoped that you would answer, I have decided to buy one and am having problems deciding between the 4.5 L and the 6L my head is telling me to get the 4.5L as my 6L crockpot was too big as I said before BUT the size of the 4.5L saucepan 16 cm high and 19.5 cm wide I am a bit concerned that maybe a chicken won't fit in? ( If I would use it to Cook a chicken in... who knows )
On the Pro side I can see that the smaller size would be much better as an extra "thermoserver" type bowl to have at home. I would never need the 6L for that.
What do you think of the size of the 3.5L do you think that's a practical size? I feed 4 at the moment but kids will be leaving home in the next few years for uni etc. Also the small one would be great for dinner at the beach or lake.
PS. I agonize all the time over making the right choice with purchases, drive my husband nuts have to overthink every purchase! Should have seen me before I got my TM!
56
« on: May 08, 2012, 06:28:43 am »
I am still temped by these thermal cookers, I just noticed that the Thermos brand one ( shuttle chef ) has a sale on for mothers day where you get the accessories pack for free ( about $70 worth ) still struggling with keeping the food hot for the one night a week we are away from home I got a good sealing thermal bowl from an indian food supplies shop and although its great at home the food is too cold to eat after one and a half hours. Now that the weather is cooling off we really need hot meals, I was looking at the 4.5L that has a 1.5L inner bowl, the saucepan size is quite smallish but I ditched my 6L crock pot for a 3L one as the 6 was too big I could never fill it up for the 4 of us and there are now usually only 2 or 3 of us.
I think that there would be quite a few uses for this around the home too, proofing dough etc?
57
« on: April 26, 2012, 06:24:31 am »
I have the new wave 5 in 1, the only difference I could find from reading the manuels was that the 5 in 1 will keep a warm cycle for many hours after pressure cooking and the FSC is 30 minutes and the 5 in 1 you can delay start the slow cooker. I wanted the long keep warm feature and I went with the new wave BUT it took 4 to get one that worked! ( the company were very good and ended up giving me a free pizza oven for all my trouble ) BUT saying all that after using it for about 6 months, I do love the long keep warm feature but now my family prefers everything done in the pressure cooker over the slow cooker ( more taste in the same recipe than the slower cooker) I also have used the "soup" setting but think a single electric pressure cooker would be just as good. It is the most used appliance in the kitchen after the TM and the oven. I recently changed cupboards where it is stored cause I got sick of bending down to get it in and out.
58
« on: April 17, 2012, 01:29:38 am »
For years and years prior to my TM I used to make giant batches of cookie dough and freeze. Now that the TM won't handle the quanity and I no longer have a stand mixer I now make smaller batches and cook them first and then freeze, this for me works much better as you can take out just what you need, ( great when you get unexpected guest ) they take minutes to thaw and many varieties can be eaten frozen.
59
« on: April 17, 2012, 12:57:59 am »
My family prefers it made in the pressure cooker and it takes about 25 minutes all up and tastes as rich as if it has cooked for hours.
60
« on: April 15, 2012, 08:28:31 am »
He/we made a batch today with 200g flour an egg, 25mls of PVA and about 20 mls of water cut shapes and baked in the oven for 2 hours at 100 degress ( left another piece in for another hour ) both very hard the extra time made little difference, no cracking so should be great for bridge construction. I am sure the teacher means work out a design with commercial pasta but there seems to be nothing to say you can't design your own pasta? The requirements are pasta, PVA and glue gun so I don't suppose it matters if the PVA is IN the pasta!
Thanks for your help without the comments from Fundj and Meganjane I would probably still be mixing test batches! Amazing what you learn when you put it "out there " to you ladies and gents!
He now has to draw his design on the computer before he can make the actual pieces.
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