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Messages - BellaBear

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Main Dishes / Re: Chicken in Yoghurt
« on: August 04, 2010, 01:33:32 am »
I made this last night and it got a definite thumbs up from the Bears (even BabyBear).  I added the cornflour to the yoghurt and the sauce was delciciously thick and creamy.  Yum.  I'll definitely be making this one again.  Thanks!

Recipe Book Recipe Reviews / Re: Beef Rendang EDC
« on: August 04, 2010, 01:30:26 am »
I wasn't a fan of this one.  It tasted nice but it didn't have a lot of visual appeal.  The sauce was very watery which left the rice looking a very unappealing grey colour.  I didn't add the grated coconut to mine (as I didn't have any) so possibly that would have absorbed a bit more of the liquid.  Without the coconut I'd probably give it 3/5.

Questions? Technical Issues? The Survival Guide / Re: Bread is Splitting
« on: August 03, 2010, 01:56:36 am »

Well it wasn't perfect but close enough for me.  Lovely and soft and light and it didn't split!  Yay!!  If I can figure out how to upload a photo, I'll show you how it turned out.   ;D  ;D  ;D

Thanks everyone for your help and support.

Questions? Technical Issues? The Survival Guide / Re: Bread is Splitting
« on: August 02, 2010, 11:51:32 am »
Well, I generally come up with some way for the family to eat the rejects.  Today I took the top of the loaf (the biggest part I could get out) and filled it with bolognese sauce, topped it with cheese and grilled.  It made a yummy lunch.  DD got a lunch order though so she was thrilled.  I do have plenty of breadcrumbs on hand now so that's always handy.  :D

Okay, I'm breaking out the baking paper tomorrow morning.  If it is as beautiful as today's loaf (minus the stuck to the tin part), I'll definitely take a photo.  Think I might even frame it.   ;D

Questions? Technical Issues? The Survival Guide / Re: Bread is Splitting
« on: August 02, 2010, 07:14:06 am »
Thanks Cookie, am doing a lot better.  Just tired now I think.

Well today I tried -

Warming the flour
Kneading for twice as long in the TMX
Scoring the top before the second rise
Doing the full second rise outside of the oven
Preheating the oven to a very hot temperature and then turning down when I'd put the loaf in
Putting a tray of ice cubes in with the oven while the loaf was baking.

Apart from one major problem, it was the best loaf I've ever made.  The bread rose perfectly, browned evenly and was super soft and delicious.  Unfortunately it was completely stuck in the tin!  I couldn't get it out.  I ended up having to pull it out in chunks.  It nearly broke my heart because it looked so perfect.  So near but yet so far.  Sigh.    :-))

The dough did seem stickier than normal  - it didn't stick to my hands but did stick a bit more to the TMX blades.  Maybe it needed a bit more flour?

I will not be defeated!   :D

Questions? Technical Issues? The Survival Guide / Re: Bread is Splitting
« on: August 01, 2010, 08:43:40 am »
So sorry it has taken me so long to get back to this thread.  I've been unwell.

Thanks so much for the tips.  I like to hand knead for a while after it comes out of the TMX - just because it feels good - but I'll I'll try kneading for longer in the TMX and letting it fully prove before putting into a hot oven as well as the other tips and see how I go.  I have tried scoring the top as suggested earlier and that has improved matters.  Looks nicer too  :D

It's a reasonable big tin but it does rise above the top.  It splits right at the top of the tin.  Should it not rise above the top?  I could try splitting it over two tins.

I didn't get a photo today because both of my junior alarm clocks slept in so I didn't get the bread made this morning.  I had to get an emergency bread roll out of the freezer.   :)

I'll see if I can get a photo tomorrow.  It is a bit frustrating.  Today I made a free-form loaf and it was perfect.  It's something about it being in the tin.  I oil the sides but maybe I need to line them. 

Questions? Technical Issues? The Survival Guide / Bread is Splitting
« on: July 21, 2010, 07:19:05 am »
I make bread every day in my TMX but I mainly do rolls because of a recurring problem I have when I make a loaf - the sides of the bread split near the top.  This makes it really hard to cut and pieces often break away.

I usually do variations on the basic bread recipe - doing one rise and then putting into a cold oven to bake (to get the second rise).  I've tried adding a little more oil to the mix, spraying with water, and rubbing with a little oil.  My thought is that perhaps the second rise is happening too fast??  I did try doing a second rise and then putting into a hot oven but I still got some splitting (not as bad though).

So far this seems to happen if I put it into a loaf tin.  Freeform loaves don't seem to do it.

Any ideas or suggestions?  The kids prefer a loaf so they can have toast.

Introduce Yourself / Re: Hi from Mount Barker WA
« on: July 17, 2010, 01:59:04 pm »
Hi SueJen,  I'd never made a risotto before either as I couldn't be bothered with all of that stirring.  Now it's the easiest of all the dishes to make.  I've only made two (a mushroom one and a seafood one) because I'm so busy trying other things, but no doubt they'll become staples in our house.

Welcome to the forum, I've been amazed at how warm and welcoming everyone is.  They seem to be able to help with everything!

Introduce Yourself / Re: HI, should I really buy a Thermomix?
« on: July 16, 2010, 11:15:23 am »
I really don't think you have to love cooking at all.  If you're the one that has to feed the family then you have to cook and the Thermomix does make that easier and quicker.  There are so many recipes that are pretty much just throw everything in and then wait.  It does all the stirring so the whole time it's working you can be getting on with other things.  Although I am cooking a lot more, my kitchen has never been tidier because while it's cooking I'm doing other kitchen chores.

I am an adequate but not imaginative cook so my family have for years lived on pretty standard meals.  I'd try a new recipe every now and then but mainly I'd cycle through 10 or so "standards".  Since I've had the Thermomix (about 5ish weeks I think) I have tried a new recipe on all but 3 nights.  I've had some hits and some (minor) misses (nothing inedible) but I've probably got a good dozen or so recipes that could easily become family standards.  I've felt so free to experiment because the recipes are so step-by-step and, for the most part, extremely simple and fool-proof.

It's so easy that I've taught my 5yo how to make soup and she can do all but the rough cutting of the vegetables by herself now.

Chit Chat / Re: Varoma Demo Question
« on: July 14, 2010, 06:58:38 am »
That looks like it.  Sounds good.  I think that should give them enough of a wow.

Thanks all.

Chit Chat / Re: Varoma Demo Question
« on: July 13, 2010, 01:04:31 pm »
So far I haven't been given the menu, just a list of ingredients to buy.  I've tried figuring it out from that but my detective skills aren't quite up to the challenge.   :D   I have tried to call a couple of times but haven't managed to get her yet.

I remember how wowed we all were at my first demo just by seeing the icing sugar made.  I wasn't sure if the Varoma would give those same sort of "wow" moments.  Given that my use of the Varoma so far has had very limited success  :P  I probably should have the Varoma demo just to get some ideas for myself.

Chit Chat / Varoma Demo Question
« on: July 13, 2010, 11:32:26 am »
My consultant is very keen for me to have a Varoma demo.  I have a couple of friends who I think would buy a machine if they saw the regular demo (they haven't seen the machine in action before).  My question for the consultants, or people who have had a Varoma demo, does it show off much of the functionality of the bowl and blades (hope that's the correct terminology), or is it almost all about steaming?  Is it as impressive as the regular demo?

Chit Chat / Re: Trying My Varoma Tonight
« on: July 13, 2010, 11:19:07 am »
I've got the meatloaf in there right now.  Not sure how it is going to turn out but the sauce is smelling delicious.  Am hoping it might be another hit with the kids.

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