Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: brazen20au on July 16, 2009, 10:18:55 am
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does anyone else find they have too much bicarb in them? what is the purpose of the bicarb? i think next tim ei'll try 5g and see if that's better
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does anyone else find they have too much bicarb in them? what is the purpose of the bicarb? i think next tim ei'll try 5g and see if that's better
It is in there as a raising agent - main problem is that for small amounts like that, IMHO it would be better to say 1/2 or 1 tsp. Like the torta caprese - really think they get obsessed (sorry JZ - I know you said grams not cups - that's OK) but since the scales are not calibrated in tenths of grams, there is a lot of difference between 6 and 14grams - which would likely be the margin of what can happen going from 5 g to 10g.
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Agree whole heartedly on that one Thermomixer! Ideally the first 20g or something would be in 1 or 2g incriments.
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does anyone else find they have too much bicarb in them? what is the purpose of the bicarb? i think next tim ei'll try 5g and see if that's better
Karen, I just checked my choc chip cookie recipe and there is NO bi-carb in my recipe at all!! Wonder how come you have - you would have got your ECB before I got mine.
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it did seem an odd thing to add - i'll try them with none! lol it definitely makes them taste yukko
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I have 2 older versions of the EDC and they b oth have 300g plain flour and 10g SR flour.
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.... they b oth have 300g plain flour and 10g SR flour.
??? think that you may be sleep deprived ??? Is that 10g bicarb ?
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.... they b oth have 300g plain flour and 10g SR flour.
??? think that you may be sleep deprived ??? Is that 10g bicarb ?
Well have checked them both again and they say "10g Self Raising Flour" - would you like me to scan it for you ;) :-)) :-))
The earlier version I received with my TMX in early June last year - and the next one I have is the very next ediition (first with a hard cover - dated May 2008)
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YAWN, ah feeling tired, did somebody say something ?? No, think I was dreaming ...... better go to bed.
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Shhhhhhh - my EDCFEB - says 10g bicarb - Brazen and I are old farts in terms of TMX - our books are WAY out of date.
GRRRRRRRRRRRRRRRRRRRRRR - why can't they find some way to notify us that they have chnaged the books - SOOOOOO blooooooody embarassing - still owed a book for April so will get the latest Everyday ...
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GRRRRRRRRRRRRRRRRRRRRRR - why can't they find some way to notify us that they have chnaged the books - SOOOOOO blooooooody embarassing - still owed a book for April so will get the latest Everyday ...
Great idea Thermomixer then YOU can let US know the changes - a nice little project for homework when you've nothing else to do ;D ;D ;D ;D
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hmm i guess i won't be able to sell off the 2nd copy of the EDC after all, i will need it.
perhaps we should compare the whole recipe to make sure it's not a totally different one now lol
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I think there were quiet a lot of changes to the latest edition (risotto, bread, custard off the top of my head). I have ordered copies once or twice, but always ended up with the previous versions - they must have been using them up on consultants ??? ???
GRRRRRRRRRRRRRRRRRRRRRR - why can't they find some way to notify us that they have chnaged the books - SOOOOOO blooooooody embarassing - still owed a book for April so will get the latest Everyday ...
Totally agree Thermomixer!! Even as consultants we could do with a lot more info on this topic.
For the record - I couldn't resist and made these today. Couldn't be bothered opening a new bag of SR flour just for 10g so used a rounded tsp of Baking Powder - and they turned out great.
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Think that baking powder would be better than bicarb, as i has acid and base, so one neutralises the other, unlike he purely base bicarb, relying on acids from the sugars, etc
Hope your marketing program will help improve our communications, hellllllllloooooooooooooo, with HQ?
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what are the changes to risotto and custard?
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Karen I have the new book ;D ;D - came with my book upgrade in my kit, (I only just opened it :-[ :-[ ) will post the choc chip cookies, risotto and custard recipes if you like. Should I put them as the 2009 revised recipe?
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good idea, thanks!
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Karen I have the new book ;D ;D - came with my book upgrade in my kit, (I only just opened it :-[ :-[ ) will post the choc chip cookies, risotto and custard recipes if you like. Should I put them as the 2009 revised recipe?
Is this the VERY newest book. Tenina said somewhere that she was sending the latest EDC book off to the printers, just in the last few weeks. There was a version from earlier in 2009.
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Hmm Jan 2009 ??? ??? ??? I didn't know there was ANOTHER reprint :o :o Does anyone know when that one maybe available - Would like to have a look and see if it is worth buying
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The one of the incentives for June ??? I think was a copy of EDC - apparently they had run out of them and were waiting for another lot (re-print or revised??) and mine would be sent out once the new ones arrived. As soon as I get it I'll let you know what the revision date on the back cover is. It should be THE very latest edition (I hope ??? ???)