Forum Thermomix

Welcoming Center, Management and General Chat => Introduce Yourself => Topic started by: Paul on April 27, 2009, 10:50:39 pm

Title: Hi from Cairns
Post by: Paul on April 27, 2009, 10:50:39 pm

Hi I'm Paul from Cairns

Until recently, I didn't know thermomix existed, but when I saw it I knew I had always wanted one!

I'm mostly interested in using it for breadmaking and ice-cream making, and adapting techniques I already use, and experimenting.  I've already had a few failure and successes in a few days of use and I'm getting fatter from eating all the successes (and failures).  I hope I can contribute a few recipes.  Last night I made a chicken terrine for dinner which was really nice, so I've put in that recipe in case anyone wants to give it a go.

Cheers

Paul

Title: Re: Hi from Cairns
Post by: gertbysea on April 28, 2009, 12:18:13 am

Hi Paul from Cairns. I too live in Cairns and have had my Thermomix only a few months. After making bread by hand I am now happy to let the machine take over the kneading! Easy as. Let me know how you go with ice cream making. I haven't tried it yet. Be sure to look for cream going cheap to make your own butter for your bread. Though not a sweet eater I was given some citrus  fruit so made a cheap and delicious marmalade in only 30 minutes. Unbelievable. Have fun with your new toy.

Title: Re: Hi from Cairns
Post by: Paul on April 28, 2009, 01:32:27 am

Thanks Gert

I will let you know how ice cream goes.  I think the temperatures recommended for custards etc are too high at 90 C

Paul

Title: Re: Hi from Cairns
Post by: bron on April 28, 2009, 01:45:13 am

Hi there and welcome!
I make custard at 90º and it works every time for me! I do leave the MC off for the last 4 mins so that air gets in. The ice-creams are fantastic, I make plenty of them too! All my desserts that go wrong end up as lush ice-creams! ;)
Hope you enjoy the forum as much as I do!

Title: Re: Hi from Cairns
Post by: Paul on April 28, 2009, 07:27:00 am

Thanks Bron

Seeing as you're form Spain, do you use whole eggs or just yolks?

Paul

Title: Re: Hi from Cairns
Post by: cookie1 on April 28, 2009, 07:45:02 am

Welcome Paul. You live in a very picturesque part of Australia. Enjoy your Thermomix.

Title: Re: Hi from Cairns
Post by: judydawn on April 28, 2009, 09:31:49 am

Hi and welcome Paul.  Nice to have another man amongst us and it will be interesting to see what else you end up doing apart from ice-cream and bread. The machine is so versatile it is a pity to only use it for a couple of things.

Title: Re: Hi from Cairns
Post by: Paul on April 28, 2009, 09:42:27 am

I've also made jam and soup so don't worry I'm not limiting myself!  ;D

Title: Re: Hi from Cairns
Post by: Master Moderator on April 28, 2009, 12:44:49 pm

Paul,

A very warm welcome. Have fun.

Admin

Title: Re: Hi from Cairns
Post by: bron on April 28, 2009, 06:00:40 pm

Quote from: Paul on April 28, 2009, 07:27:00 am

Thanks Bron

Seeing as you're form Spain, do you use whole eggs or just yolks?

Paul

I use whole eggs, unless I have yolks left over from something,

Title: Re: Hi from Cairns
Post by: Paul on April 28, 2009, 09:47:25 pm

I wonder whether whole eggs are less likely to curdle than yolks at 90?  Having said that, I do like the Spanish ice creams so maybe I'll give that a go next time.  Thanks Bron

Title: Re: Hi from Cairns
Post by: brazen20au on April 28, 2009, 11:02:15 pm

welcome paul!

Title: Re: Hi from Cairns
Post by: Paul on April 28, 2009, 11:32:08 pm

Thanks Karen lovely to be here

Title: Re: Hi from Cairns
Post by: Thermomixer on April 29, 2009, 09:40:22 am

Welcome Paul,  hope to see lots of contributions.

The temps for custards will vary - yolks only probably better at 70 or 80 deg, with whites / thickeners at 90 deg.

Good luck

Title: Re: Hi from Cairns
Post by: Paul on April 29, 2009, 09:45:03 am

Thanks thermomixer, I had a gut feeling about the whole eggs and the higher temps.  I'll try some more ice cream this weekend and see how I go at the lower temperature.  It was a bit sad to take off the lid after my last effort to find scrambled eggs.

Title: Re: Hi from Cairns
Post by: bron on April 29, 2009, 10:03:48 am

Wow! scrambled eggs what a shame, did you try and fix it with a half MC of cold milk on speed 4 for 30 seconds. Here in Spain that's what they recommend if it curdles, mine have never curdled so I couldn't tell you if it works! Must be my huge super duper large eggs, that just make perfect custard and ice-cream. Have now decided to make vanilla ice cream this afternoon and pour through it dulce de leche and then refreeze, how amaaaazing will that be! ;D ;D ;D

Title: Re: Hi from Cairns
Post by: Thermomixer on April 29, 2009, 10:15:26 am

Thanks bron (A), I have rescued them by blitzing at speed 9 or 10 for about 15 seconds.  (It takes a while to reach the speed when TM bowl is hot), then add an egg yolk or two and start again at a lower temp.  The good thing with the TMX is how well it emulsifies the scrambled eggs and removes that gritty texture.

Title: Re: Hi from Cairns
Post by: Paul on April 29, 2009, 10:26:49 am

I did try blitzing and some cornflour, but no success.  My dog Max enjoyed the scrambled eggs though

Title: Re: Hi from Cairns
Post by: bron on April 29, 2009, 03:43:11 pm

Bet your dog is waiting for more failures! :P