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Messages - missgrunge
91
« on: December 23, 2010, 09:54:29 am »
Perhaps I should move this to the 'tweaks' section? Today I got PERFECT Hollandaise. Room temperature egg yolks (30oC outside and no aircon inside, so room temp is warm), but the butter was from the fridge in little cubes. I put the yolks in last, so the other ingredients would protect them from the heat of the bowl. I still, albeit reluctantly, set the temp for 90. Then the time for 7 minutes, but watched like a hawk, and stopped it after 5 minutes and it was perfectly done. I had to scurry to cook my asparagus and wilt my spinach and then just gave it a couple more seconds because it had started to set a skin in the meantime. Now I have my perfect recipe!  Thank you everyone!
92
« on: December 23, 2010, 04:07:30 am »
Thanks for all the tips, I will try it again and follow the recommendations.
Miss G.
93
« on: December 22, 2010, 02:04:53 pm »
JudyDawn, I made this for my first dinner meal in my TMX as a newbie. It was so easy, quick, nutritious and tasty. I had been a bit slow to get my mince out of the freezer and simply made good use of the time it took to defrost to cook my first-ever batch of rice in the TMX! Then I did the vegie part and by the time I was up to adding the meat it had defrosted fully. I used Branston pickle for the fruit chutney and the finished curry was delish! I told my son the meal was called "Meat-o-rama" as I don't believe 'Mince Meat Curry' does it justice, and I didn't want to put him off with thoughts of hot spicy curries. He LOVED it! Well done and thank you for the recipe. Meat-o-rama has a secure place in our home now  Best, Miss G.
94
« on: December 22, 2010, 11:12:38 am »
snip> you also have to watch it closely.
Thanks for the reply Merlin. Based on my experience today then, I could stop the process before the 8mins are up if it looks done? Thanks, Miss G.
95
« on: December 22, 2010, 11:07:43 am »
 Made a jug of the delicious lemonade from the EDC. A roaring success with both DH and DS (aged 10). Used sparkling mineral water and told junior that it was a fizzy drink I had made. Looking forward to when my own lemons are in season and I don't have to use Californian ones. It tastes sooooo refreshing!  Miss G.
96
« on: December 22, 2010, 09:48:59 am »
 First full day of using the thermoman and I whip up some Hollandaise as per the EDC to go with steamed asparagus on toast for my lunch. Heaven on a stick. It was wonderful to chuck it all in and leave it to 'do its thing' in contrast with my usual modus operandi of pouring a stream of hot melted butter onto yolks and lemon juice as a stick blender does the mixing. However, 90oC has got to be too hot. When I got it out, after dutifully following the settings, it had split/curdled and was very hot. If you are making it chef-style, it's over a double-boiler and I doubt it would get to 90oC. I have made a lot of Hollandaise in my time, just not in a Thermoman. Has anyone tried 80oC but for a longer time? I'm sure this machine can make perfect Hollandaise, but I don't think the EDC recipe is the way to go. Thanks, Miss G.
97
« on: December 22, 2010, 08:59:21 am »
 There it is, staring me in the face! Thank you all I couldn't believe there wouldn't be a Spag Bol recipe - and of course there was one! I must be going blind. Thanks again, Miss G
98
« on: December 22, 2010, 08:16:14 am »
I've had a search and the closest I can find on the forum is the Bolognaise Pinwheels. I like to use half pork and half beef mince for the best result, and the Pinwheels recipe doesn't contain tinned tomatoes which my traditional recipe does. Can someone help out a newbie with a great Spag Bol recipe please?
Thanks,
Miss G.
99
« on: December 17, 2010, 12:14:53 am »
Hi, I've just bought my Thermoman from my fab demonstrator and now can't wait for it to arrive. Next Thursday is just too, too long! I am looking forward to homemade icecream for the family for Christmas, and working out how my hubby will be able to make his morning pair of poached eggs without the microwave, (as this is all part of a plan to phase out the micro too). I've spent hours on the taste.com.au thermo section reading about all the cooking, and also spent a little time on this forum reading the tips for beginners. Now I just want my Thermoman to arrive before I go crazy! Miss G.
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