I'm not sure how to phrase this question correctly but how has the TMX changed the way you do things - has it saved you money, do you make things you wouldn't normally make, do you cook more than you used to, is it healthier for you, etc etc? Anything really.
Having had it less than two weeks, it's easy to remember.
I made marinated lamb leg steaks in the varoma with steamed potatoes and carrots (I had to use up the lamb steaks so decided to look up some recipes. . . not something I would immediately associate with TMX)
I can't seem to find a beef casserole recipe. I have one that takes ages to make (without the TMX) and tastes delicious. It's too large to make in the TMX but can someone convert it for me to something you can make in the TMX, as I'm still not confident of converting myself?
I am a new TM owner and thought you could take the seal out but it seemed very difficult whenever I tried so I thought it was stuck in place. I haven't really had much of an issue with smells. However, I just went to try taking out the seal after reading all this and figured out how to do it so I have learnt something as a result of this.
I have also learnt how to clean the TM better as a result of practice but I still find it annoying how sometimes things get caught under the blades.
I have also tried this recipe yesterday - the full recipe. I thought they were a little bland too but I also attended a Greek cooking class where the contributor made these and the were so much more flavoursome there.
When you make the sauce with the rice, the sauce flavours the rice too and makes it red.
I agree kids would love these but add a little salt and they're not too bad.
I am a new TM owner and I have made buttermilk bread (from EDC) twice now in order to make use of the buttermilk leftover from making butter.
Both times the dough has been sticky and hard to work with and also to remove from TM jug. I added more flour this time to see if it would help but didn't make much of a difference unlesss I need to add a LOT more.
I've noticed people recommend Isi's bread instead which I will try this week but just wanted to know how to fix this recipe so the dough is easier to work with as well as the cleaning afterwards.
I love the crusty outside of the bread once done and the texture of the inside. I would like to continue to make this bread but the cleaning afterwards is not worth it.
I'm only a new TM owner and tried this yesterday - it was very tasty and delicious. We used chicken thighs and Ayam Thai Red Curry Paste - recommended!
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so I have learnt something as a result of this.