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Messages - judydawn
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39451
« on: June 07, 2009, 11:31:00 am »
39452
« on: June 07, 2009, 11:18:07 am »
Chelsea, there are discussions about recipe books in the Questions, Technical Issues etc section. Is that what you were referring to?
39453
« on: June 07, 2009, 11:12:00 am »
Virgo Sandra, this is a great dish. We had it for tea tonight using lamb backstraps - they seem expensive but it only cost me $10 as they are pure meat and the dish would feed 4 people. Couscous was nice for a change too. DH gave it his seal of approval and it has now gone into my recipe folder for future use. Thanks for posting it - did it exactly as you posted it apart from the fact I used a 425g tin of chick peas. I hope Tenina sees this one as it would be a great addition to the new meat book.
39454
« on: June 07, 2009, 11:05:58 am »
Judy my oven is an Omega and it has a fan on all the time and then when you want fan forced it boosts up the speed of the fan. It blows air out of the top of the oven. I queried it and was told it was normal. It's 5 years old in July.
Thanks for that Cookie1, maybe it is normal then The forum was quiet today so I got stuck into tidying up the pantry and other cupboards. I found an oven temperature gadget so now I can check the temperature next time I am doing cookies or whatever.
39455
« on: June 07, 2009, 02:12:31 am »
Hope you aren't feeling too sick ILB - brandy works too Put your feet up (if you can) relax and stay warm.
39456
« on: June 06, 2009, 03:42:08 pm »
Judy, why don't you post the make and model, if you have it? We can do a bit of research on the Net to see if anyone else has that problem...
All I know about it MrSpock is that it is a Chef Select underbench electric fan forced oven, no model number or anything like that. It isn't a huge problem, I'll just put up with it until I replace it but next one will be purchased from a retail outlet and not a clearance centre. I use my weber a lot so it isn't used much anyway. Thanks anyway for your offer of help.
39457
« on: June 06, 2009, 03:26:06 pm »
What a shame Bron. Pork fillets are easy to overcook so I always do them so they are pink and during their 'rest time' they continue cooking a little anyway. They would become chewy and dry if overcooked as they are so lean. The mustard shouldn't have made all that much difference - I was lucky I had both types in the pantry. Will be interesting to see how others get on with this dish but it was a sure winner for me.
39458
« on: June 06, 2009, 08:46:08 am »
No, it is different because of the way the door opens and I got it from a clearance centre - maybe that was the problem! I'll check out everyone's oven when I am at their place in future as most of them are fan forced these days. Will make a phone call to Chef and see what they say next week. Thanks for your suggestions.
39459
« on: June 06, 2009, 08:26:02 am »
It has been like that from day 1 ILB so I always presumed it was normal - a bit late now to question it from the supplier, way out of warranty. I think it is mainly when you are cooking cakes etc that oven temperatures are really important and I have never been a great one to cook these sorts of things so therefore haven't really noticed it before. Things are still working out but just taking 5 or so minutes longer so guess it isn't a real problem yet.
39460
« on: June 06, 2009, 08:03:30 am »
OK, so whilst we are on the subject of ovens maybe someone can give me an answer to the following question. If you have a fan forced oven do you get hot air blowing out the top of the door? I do and this just doesn't seem right to me. I don't have a pull-down door, my door opens from left to right. It is only about 4 years old.
If you can't laugh at yourself Thermomixer, you may as well not be here - we have many instances of having good laughs at ourselves in this house. We are a couple of 'wallies' at times, in fact Wal is my nickname from DH.
39461
« on: June 06, 2009, 07:52:42 am »
Choc Chip Cookies page 128 Everyday cookbook
Nice recipe this one. Mine took 15 minutes to cook though but then that may be my oven. Next time I will pre-sift the dry ingredients ready to just add them through the lid when instructed to do so. I got 52 cookies from this recipe and it will certainly be on my list of 'do again' recipes.
39462
« on: June 06, 2009, 07:39:27 am »
39463
« on: June 06, 2009, 03:38:30 am »
39464
« on: June 06, 2009, 02:54:56 am »
39465
« on: June 06, 2009, 02:18:03 am »
Congratulations Karen for winning the Monthly Mouthful competition. Have fun choosing your book
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