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Messages - whisks
16
« on: January 13, 2011, 10:28:52 pm »
miss thermo, i'm betting everyone is wishing the rain and flood would hurry up and evaporate!
17
« on: January 13, 2011, 01:22:56 pm »
short answer is yes. i've used dough 2-3 days old from the fridge and it's been fine...in fact, i've read in some places that it is the preferred option for some as the dough "matures".
18
« on: January 13, 2011, 11:54:42 am »
oh pep, i haven't been here for so long and now i read this - i so hope you and everyone else will be all right. sending you lots of love, xoxo.
19
« on: November 15, 2010, 12:41:35 am »
i am groaning as i read this post. some 20 odd years ago i got the icecream maker with a built in compressor and the non removable bowl for something in the vicinity of $2000...and you know what? back then, i didn't even bat an eyelid. now you can get one for $500 with a compressor and removable bowl....sigh...until i have more time, i don't think i could justify getting one, but they sure look great.
20
« on: November 05, 2010, 10:17:13 pm »
oh, is that why i haven't done anything with the cookie cutter yet? trust you to find something like that. you do realise i still haven't bought anything off ebay yet? nor have i sold anything. one day.....
21
« on: November 05, 2010, 10:32:20 am »
hi, maddy! i've only stumbled onto this and noticed you preordered the book. well, i'll tell you what i did...i went tearing all over town looking for the cookie cutter she used to cut out the base for the cupcake pops. that was ages ago and i still haven't done a thing. sound familiar? it's just that i've been doing a gazillion other things (which are not memorable...). you are so incredible
22
« on: November 02, 2010, 09:23:38 pm »
all sounding very good!
23
« on: November 02, 2010, 01:42:36 pm »
another yummy, julie! thanks!
24
« on: November 02, 2010, 01:00:14 pm »
oooh, julie, yum. love your recipes and photos! so considerate of you to take photos of the insides as well....drool....why isn't there a drool emoticon?
25
« on: October 30, 2010, 10:17:16 pm »
do you think you might be overbeating your cakes? you really don't want to overwork the gluten in cakes. cake batters should be mixed until the flour is incorporated and then poured immediately into the baking pan and baked. you should perhaps try using a recipe from your own repertoire and seeing how the results compare. very often cakes don't turn out because the recipe isn't any good. the only cake i've tried from the edc is the torte caprese, and that was fine. keep in mind that if you use different brands of flour or substitute margarine for butter, results can also vary. test things out using the same recipe and the smae quality of ingredients...and don't overwork the batter. i hope you have better luck.
26
« on: October 29, 2010, 05:52:34 am »
how exciting for you! nothing like having to leave a country to get one's hands on a thermomix  when will you becoming over and where will you be settling? you've already got ready made friends from the forum.
27
« on: October 24, 2010, 10:09:01 am »
i make it when i need it. eg, if i'm making a cake, grind up the sugar and continue adding things to the tm bowl as i go.
28
« on: October 24, 2010, 08:13:02 am »
that's very wicked looking maddy! and i agree with petit4s - the dip does look delicious, but the donut takes the cake (sorry....)...
29
« on: October 24, 2010, 05:23:32 am »
hi pep!!! *waves*
the tm is definitely the way to go for making bread - it does such a good job of developing the gluten.
the way i get the blades clean is after i get as much dough out of the bowl, then spin the blades on speed 10 for a split second to fling off the dough. i then let it clean itself with wate and that seems to take care of everything. for anything else left behind, i use my tm green brush - i just put the brush in and go around the bowl a couple of times and that seems to get out anything left (usually nothing). just remember to fill your bowl with water after making dough so it doesn't set like concrete.
30
« on: October 17, 2010, 02:05:23 pm »
well, there are the tmx staples - beetroot salad and coleslaw. then there's also the morrocan carrot salad from the vegetarian cookbook...in fact, there's a whole pile of different salads in the vegetarian cookbook. for a vegetable something, you could also do the vegetable curry from the varoma cookbook or the warm chicken salad (without the chicken - there is a vegetarian version) from the varoma demo. you don't have to serve them warm - just toss before serving.
if you plan things well, you could one salad after another without the need to do them on saturday. they'd only take 4 seconds each it chop up.
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