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Messages - wombat

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Starters and Snacks / Re: Megan's Perfect Pasties
« on: June 01, 2011, 05:13:22 am »
It is so hard to get a decent pasty these days.  Some country bakers have it down pat but city bakeries leave a lot to be desired.
Mum used to make lovely pasties but spoilt them by putting dried thyme in them - far too much for us kids. My biggest problem with making pastry (even with the help of the TMX) is the rolling part - was this pastry easy to roll MJ?
I have always rolled pasty between 2 pieces of gladwrap.  It works amazingly well and so easy to transer over.  Sometimes I roll it out a little bit, but then i complete it between gladwrap (clingwrap)

Chit Chat / Re: low-salt diet demonstration?
« on: May 10, 2011, 06:34:53 am »
The best cheese to buy is Nimbin cheese.  It is available in slices as well as a block at all Aussie supermarkets. It is advertised as a low salt, non rennet cheese.
Also, Ardmona does salt free canned tomatoes which are Australian. I always buy the 800g tin and use half quantity. Leggos has reduced salt tomato paste.
Coles did have a lot of salt free items on their shelf.  Their homebrand doritos (mexican things) and their taco shells are no salt. Kettle baked chips are the lowest in salt as well.
My son was in pretty bad heart failure for a couple of years so we went really no salt. Havent had to adhere  as strongly for the past few years thank goodness.

The exact same thing happened at my varoma demo last week.  My consultant had it happen to him in my tmx and I also hoped that my machine was ok.  Apparently it is caused by waiting too long after you add the egg white and the egg white freezes. My machine has been fine ever since.

Condiments and Sauces / Re: My special awesome cheese sauce
« on: April 26, 2011, 10:20:04 pm »
This sounds great and I will give this a go.  I make a mean cheese sauce on the stove but since getting my new thermomix have used their recipe about twice and it is very gluggy.......I'm still in the process of converting my recipes to thermo as I prefer mine.  The only problem is that mine are all by sight not by weight!!!! Lets hope yours gives me the weights. ;D

Suggestions and Complaints / Re: Mincing meat problem
« on: April 21, 2011, 02:09:49 am »
Thanks for the freezer suggestion.  Ill give it one more go and cut off all the fat i can see.  I totally agree with the thermo doing so much more.  I originally purchased for a food processor/vitamiser and steamer so everything else is a bonus. More than happy......just trying everything.  Custards are just too divine and the problem with that is we are having desserts once or twice a week which is horrific as we are a family of normally no desserts.  I suppose it is all about balance and seeing as i am no longer buying a pack of timtams once a week but making a cake or something else it is all good. 8)

Hi. Could i please have this recipe too. thanx

Chit Chat / Re: 3 neighbours & 3 thermomixers
« on: April 20, 2011, 11:11:45 pm »
My demo was for me to see if I wanted one and it was great. I was supposed to have 10 people max but ended up having 13!!!! My only complaint was that all the guys wouldnt sit down but kept standing around the thermomix so i was not able to really "see".   :-))
My doubting husband agreed to my purchase that night and it looks as if everyone else there at the demo is having their own demo and will be purchasing one also.
I should have been more selfish and just had me ;D

Suggestions and Complaints / Mincing meat problem
« on: April 20, 2011, 10:55:58 pm »
Have had my thermomix for about a month now and absolutely love it. My family has always killed for leftovers the next day and the past week I have had a few issues as I am becoming more adventurous.

1.  Did bolagnaise sauce last night and for the first time used my own meat to mince.  I used rump steak and the mince looked ok except for the fact it does not combine sinew very well at all.......a good mince has to have a certain amount of fat in it but it seems that even a bit of sinew does not process very well.  On cooking, the sauce looked OK but on eating it my family all gave it a thumbs down.  I couldnt eat mine at all as the slightest bit of gristle turns my stomach.  I have worked in butchers shops before and it seems the consistency of the mince was not the same as a mincing machine.  My only option seems to be to buy fillet steak to mince which i wont do.

2.  Made the beef stroganoff from the book and added all the tweaking that was suggested in this forum and it was horrible. I make stroganoff all the time and the real flavour comes from the browning of the meat.  It seems this recipe is more a "stewing" type of process and there is no flavour.
Don't get me wrong, I love my thermomix.  I am making soups all the time, fantastic rice, great for steaming veges, great dips, pastry and cakes, LSA and the list goes on but I am very disappointed with the mincer and I think there are some dishes that it probably cant duplicate....beef stroganoff being one of them.

Any ideas

Introduce Yourself / Excited new owner
« on: April 15, 2011, 10:58:06 pm »
Hi, my name is Janet and I have had my new thermomix for about 3 weeks and my only complaint is that I am spending my whole day cooking and washing and rewashing my thermomix ;D

I am still getting used to the whole converting thing and have my varoma demo in about two weeks so I will hopefully just improve and improve.

Just a quick question...with varoma steamed veges....Normally in my own saucepan I would put either carrots or pumpkin on the bottom so I can mash them and then in the steamer on top I would add broccoli, beans, zuchinni etc.  How can I convert this to my thermo? I do not want boiled out carrots in the bowl and I do not want to pick carrots out from the top after cooking......any ideas? ???

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