Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: hailsbilling on February 22, 2011, 04:19:57 am
-
Hi Everyone.
I am new to the world of thermomix and my oven has broken!
Anyway I got out the freezer a couple of days ago a roll of lamb and was wondering if its possible to cook in the veroma (so pretty much steam it).
Does anyone have any ideas or tips and how long it should take.
Many thanks Hayley <><
-
I'm not sure what the texture would be like, but if it fits in the varoma tray you could definitely steam it. I am guessing at least an hour of actual steaming time (when varoma temp is reached), but somebody may have a more accurate guide.
-
It would be handy if you had a meat thermometer top test when it was cooked.
-
I would try and do something like either of these with it
http://www.forumthermomix.com/index.php?topic=1432.0
http://www.forumthermomix.com/index.php?topic=2726.0
or try and stuff it maybe to help with some more flavour. I wouldn't have a clue on the times though. How much does it weigh? I would try and google perhaps steaming meat and the weights, then bear in mind that the Varoma is a gentler steaming process than food steamers. That might give you a guide.
Let us know how you go! :)
-
Probably too late for you now Haley but Bron's Salt Baked Pork in the varoma is the biggest piece of meat I have steamed (apart from a chicken). I don't know that you would need to salt the lamb roll - you would need far too much salt anyway to cover a roll of meat. Just thought the times might give you a guide for your piece.
http://www.forumthermomix.com/index.php?topic=554.0 (http://www.forumthermomix.com/index.php?topic=554.0) - scroll down to the 10th posting.
-
Someone was telling me the other day they do roasts in the Varoma - just brown it first in a large frypan, all over, then steam for 40 mins to an hour, depending on size. She said it was lovely and tender, and the browning improves the flavour and colour, and makes it quicker to steam.
-
That's great to know Jo. :)
-
I've done lamb in the varoma. I have rolled it in cumin and saffron, put it on a layer of parsley and whole garlic cloves and steamed it for about 1/2 an hour per 500 grams. At the end I brown it off in butter quickly to improve the look. I think it is better to brown at the end.
I've also steamed beef and it comes out beautifully.
Steamed pork in char sui sauce however is FOUL!. I've been doing pork ribs in black bean which come out divinely but ummmmmm, not so much with the char sui.
-
Hi Salome, welcome to the forum. Nice to read your comments - any bits of information help our members.
-
When I went to a Smeg demo for my oven , they demonstrated how to cook pork in their steam oven. All the demonstrator did was brown the pork to give it colour and then steamed in the oven. It was delicious and at the time I thought their steam oven was awesome. I never even thought about trying this in the Varoma, but will have to give it a go.
-
I LOVE this forum. Every time I've had a question or wondered how to do something, I can always find the answer in less than 5 minutes!
I'm going to try this tonight with a topside stuffed roast. My father in law killed a steer off his farm and because it's not fatty, I've tried slow cooking, slow roasting and normal roasting and the roasts have all been a bit tough. This is the last roast I have so hopefully Thermy will make it FANTASTICO!
I think I will go with Jo's suggestion of searing it first to seal in the juices and then cook it for about an hour. Wish me luck! Will report back how it was in the morning :-)
-
It was delicious!
I stuffed it with mushies, bacon, spinach and some fetta, seared it to keep the juices in and then cooked it on Varoma for 1:45mins. It was just over 2kg and probably 90 mins would have been enough. But it was very tender and the best roast we've had off the steer!
-
Thanks for the review ClareN - another thing the varoma can now do successfully ;)
-
I'll bet the flavour was wonderful being directly from the farm.
-
Sure was Cookie, sure was :)
-
Made this last night, and it was devoured with relish! Chose a beef joint with a bone and it weighed just over 1.2kg. 2 days prior I rubbed garlic, sage and rosemary and salt into the joint and put in the fridge in a ziploc bag. After browning the meat in the frypan I didn't wash and used it later on to brown up the steamed potatoes and sweet potatoes. This piece took 65-75 mins (I may have lost 10mins in my head as I was trying to keep track of the time), so I had to add more water to the Varoma. As you can see by the pics we like our meat cooked all the way through, when pieced with a fork the juices come out just about clear. All the veges could be added in the last 30 mins so they are hot (although I kept in the Thermoserver, they were fine). Very very moist, and soooo flavoursome. 5/5
-
Looks Yummy CP63. I'll have to give this a go
-
Thanks for the lovely pictures CP, I've had a standing rib of beef in the freezer for ages and I am definitely going to cook it this way. We like ours pink so I'll have to check my weight and cook it accordingly. Yours looks just like an oven baked roast.
-
This looks heavenly CP as we like our meat well cooked.Thanks for taking the time posting pictures as well. :-*
-
I cooked my standing Beef Rib roast in the TMX today after seeing CP63's thread. My piece weighed 850g which would have served 4 people so I had to work out how long to cook it so that it was still pink in the middle. Not easy but I got there in the end and it was a really top class meal just for DH and myself for a Sunday lunch. I serve my rib roasts more as a steak so when I cut them through after resting, it was a little too pink so I just cooked the individual steaks for a few minutes in the pan I'd browned it in to start with. Still nice and pink and just perfect for us. Next time I would add perhaps 10 minutes to the steaming time and make it 55 mins for that weight - it is all trial and error with different weights. I cooked the vegies from the beginning with the meat then removed them for the browning process as CP did and I also made these (http://www.forumthermomix.com/index.php?topic=4604.0) lovely Yorkshire Puddings to go with it. Gravy was made with the meat drippings & some of the vegie water from the bowl. I poured the liquid into the pan I had sealed the meat and browned the vegies in so as to get every last bit of flavour I could then put it back into the TMX with some cornflour and gravox mixture to thicken up. This meal does keep you pretty busy in the kitchen getting it to all come together at once but it is so worth the effort. There is only one meal DH doesn't like sharing with visitors (it means there are no leftovers) and that is any standing rib roast I do. He amazed me today with the amount of food he was able to put away - twice as much as he usually does.
-
Judy that looks absolutely delicious. I don't blame hubby for not wanting to share :D :D :D
Think I'll make this tomorrow night for tea. That gorgeous yorkshire pud looks divine. Hope mine look that good.
-
Hope you do Merrilyn and let us know how you got on. The meat is just melt in the mouth delicious.
-
Geoff probably ate more today because he had some catching up to do and what a beautiful meal to do it with. I don't think I have ever cooked a standing rib roast
-
Jan, I have never been disappointed in any standing rib roast be it veal, pork or beef - they are the best cut you can buy in my opinion and any men you feed it to, are very appreciative. The reaction from both my sons-in-law when I did the first beef one for them was amazing - only problem was they both went back for seconds and cleaned me out of leftovers for you know who :D :D
-
That meal JD looks delish.. We are big fans of standing rib roast, the meat is just delicious.
Thanks JD, this will be our roast next ween. We like it pink too.
Hally
-
I have just had another varoma roast for lunch, this time with a 1.34kg piece of boneless Pork Marinated Topside - Sweet Chilli Infused from Foodland. It was delicious. I used a meat thermometer and it took 1 hour to cook to 70o C but for us I could have removed it to rest 5 minutes earlier. Followed the same method as my last roast but I already had the Yorkshire Puddings and Gravy in the freezer leftover from last time and that made life so much easier.
This time I placed whole medium potatoes and carrots in the basket and large pieces of pumpkin underneath the baking paper before placing the meat on top of that. Removed the vegies around the 30 minute mark and filled the steaming basket with chopped cabbage which cooked for the remainder of the time the meat needed. Rested the meat for 10 minutes.
I had the gravy and Yorkshire puddings thawed and I cooked some broad beans in the microwave, peeled them and added them to the cabbage once it was cooked. Placed the Yorkies in a 180oC the oven for 10 mins whilst the meat was resting.
Whilst the meat and cabbage were cooking and the potatoes had cooled slightly, I made grooves all over them with a fork then browned them in the same pan I browned the piece of pork earlier. I kept them in the oven with the carrots and pumpkin over which I had drizzled some gingered honey. I then stir fried the cabbage and broad beans in some butter in the same pan, put that in the oven too and heated the gravy up in the pan.
By the time the 10 minutes resting was up, everything else was ready to serve once the meat had been carved. I just find cooking a roast in the Thermomix is so easy and because some steps are done in stages, you can have the washing of the TMX pieces done as well before you even serve the meal. I will definitely make the Yorkies and gravy in advance and have them in the freezer to make things easier. The Yorkies were as good, if not better than when freshly made.
-
This looks like something I want to try. When cooking the meat do you wrap it in foil or baking paper.
-
You can use either PP but I wet a double piece of baking paper to make it pliable and use that.