Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: pandateddy on December 22, 2009, 09:41:57 am
-
I have had a bit of a disastrous day today with several recipes that I tried. My kitchen bench is covered with heaps of egg yolks because I tried to make 3 pavlovas (all with no success). They turned out like pancakes as the mixture was runny and not stiff and when they were on the tray it just spread everywhere. After my 3rd attempt, I gave up. Anyone have any ideas?
I also made some creme brulee from the edc book and both times I have tried this recipe the custard doesn't seem to set properly. Has anyone else had this problem?
-
Sorry you had a bad day PT I haven't made either of those recipes as yet. I am sure someone will come along and help you :)
-
Thanks. I have been designated the official pavlova maker for xmas day so I thought I would get in early and have a practice run. Still got a few days up my sleeve to perfect it!
-
I think most people have given up trying to make pavlova in the TMX pandateddy - they all use their Kitchenaid or mixmaster as I will be doing when I make a pavlova roll for Christmas tea. I know ILB went through dozens of eggs when she was trying to perfect it a while back and eventually succeeded. I tried the same recipe and it failed for me so I wouldn't bother again. If there is anyone out there who has had continued success, it would be lovely to hear from you.
-
I'm afraid I use my handy hand beater when I make pavlova, I'm too scared to try the TMX.
-
I have read tips somewhere, not sure if it is on here or not. Things like leave the MC off and beating the eggs at temp. Will see if I can find them and will let you know. Things are pretty hectic here as we have had a week of gastro :-)) :-))
-
Goodness, can it be happening in your part of the world also?
I'm being cautious about doing a meringue today because here the humidity is too high. (Something rare, except during the rainy season.)
I've had a lot of experience with these and know that there are just some times that it can be problematic when the ambient humidity is above 70% as it is this morning. Hopefully, it will drop enough for me to have a good result and I am also going to try putting the baked structure straight into the dehydrator.
-
It is a pain making meringue in the Thermomix - I can do it, but prefer not to.
Generally do it at 37 or 50 degrees on speed 3 with the whites and then very, very slowly add then sugar, watching to see that it is all going OK.
If you over beat the whites or add the sugar too quickly then you may have a failure
-
I made a roulade a few weeks ago using the TM and it was far inferior than when I've made using the old method, but I wanted to have a go just to see.
I really think this is one of those instances where using an electric mixer is best. It's not worth the risk of it not turning out in the TM. It's so quick and easy with a mixer that this is the only way I would make it now, but that's okay, I really can't expect the TM to be able to do every single thing, though there's not much it can't do. :)
-
For almost all of my purposes, the 2-liter limit is simply not adequate for the size of my meringue recipes. Even the 6-qt Kitchenaid is just barely able to hold my usual batch.
When I was doing commercial baking I had a 10-quart Hobart which made a big difference. I sold it when I decided I no longer wanted to do commercial work, however I often miss it.
-
I've made little pavlovas with this recipe, and plan to make a big one for Christmas Day. The little ones work, and the mixture is perfect so definitely should work.
http://www.forumthermomix.com/index.php?topic=951.0
The reviews look really positive. I don't have any other mixer, so it's this or nothing! Have to make it tomorrow.
-
This is the one I was thinking of when ILB went through dozens of eggs before she got it right thanks to Bron. ILB's computer is down for a short while but I'm sure as soon as it is fixed, she will comment on this thread. No-one knows it better than her ;D ;D ;D
-
Yes this one does work, I have made this one, its the spice one! Has worked every time for me! ;) ;)
-
And it works without the spices too!
-
I made one last weekend for a BBQ, setting it on the 37oC. I'm not sure how everyone likes their pav - if you like it like the shop bought ones (more soft, high and done in the spring tin) you would just about need double mixture. But I like it more flat and crispy, cooked on a pizza tray. Bottle of cream and heaps of fruit - no one even knows what came out of the oven - it just tastes good. ;)
-
I made this recipe the other day and the taste was divine. I spread it out a bit too much and next time I'll use my adjustable cake form and make sure that it is thicker in the middle. I did get that nice soft centre and crisp outside around the edges. It was a hit with all the "sweet tooths", cream and mango slices finished the pavlova. Not picture perfect but taste was great. :)
-
Glad to hear someone is having success ;) ;) I made a pavlova roll for Christmas day (not in the TMX though) and it was superb - leftovers next day were good too. I am going to try to make it in the TMX next weekend. My 5 yr old GD asked me if I had made it out of marshmallows :D :D
-
What a beautiful compliment.
-
JD, sounds like you had a good day. Aren't grand children great. Ours was chaos, 4 littlies, even in the bathroom when they knew Poppa was having a shower. We had to hide the chocolates . They loved the Ice Cream mixed with crushed Malteesers, in the T.M of course. All toooooooo sweet.
-
Mine were extremely good on Christmas day - we saw them from 5.30 - 9.30, not the best time of the day for youngsters but they were great. Miss 5 yr old took me aside and told me that Grandpa had never said 'no' to her in a mad way so could I get him to tell her off so that she could hear what he sounded like when he was mad ??? ??? Obviously every other relative has told her off.
-
Mine were extremely good on Christmas day - we saw them from 5.30 - 9.30, not the best time of the day for youngsters but they were great. Miss 5 yr old took me aside and told me that Grandpa had never said 'no' to her in a mad way so could I get him to tell her off so that she could hear what he sounded like when he was mad ??? ??? Obviously every other relative has told her off.
;D Too cute JD!
I've not tried pavlova in the TMX, but did try the creme brulee from the EDC book and it didn't set either. I don't think there's nearly enough yolks in the recipe. I'll find out my sister's recipe and try that. If it works, I'll post it here.
-
JD, they are really cute at 5.
-
JD, they are really cut at 5.
It has taken me a while to work out this one Chookie. I was wondering what I had to chop up on speed 5 until finally the penny dropped - cute.
-
Today I did the experiment of egg white whipping in the TMX to see if I could replicate the lovely pavlova roll I made on Christmas morning in my mixmaster. First lot was very stiff after 2 minutes on speed 3.5, 50o so I slowly added 1 teaspoon at a time of the 1/2 cup of castor sugar. It then turned into liquid so down the drain that lot went. Thawed out the next pack of eggwhites and decided to stop at the stage where they were thick and fluffy after 2 minutes and then mixed 1/2 cup of icing sugar into the mixture with a spatula. There wasn't as much mixture there as I had on Christmas morning so I put it into a smaller slice tray to compensate. It turned out pretty well and I did end up with a completed roll. I've had a slice and can taste a little bit of grittiness from the TMX made icing sugar but overall it could suffice if my mixmaster up and died one day. In the meantime, think I will stick to the old way for a bigger success. I had to give it a go though.
-
Good work JD - need to find other dishes to make with the failing meringue - ?cakes. Don't put it down the drain :(
-
Have since had another slice of the pavlova roll and surprise, surprise, the grittiness has disappeared so I am now very pleased with it.
-
Congratulations.
-
Good work JD