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Thermomixer

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Everything posted by Thermomixer

  1. Love my Thermomix - but meringue is done in the KA - the consultants say you can get rid of the other kitchen equipment and I always tell people "DON'T DO IT !". So I still use the stick blender and KA for lots of things, including using the pasta roller attachment and meat grinder (TMX doesn't do as well with mincing for sausages), sausage stuffer. Magimix(Robot Coupe) for slicing/grating large amounts of veg.
  2. The Thermomix will make short work of the mixing - you can use the Interval setting (ear of wheatr symbol) to knead it. A couple of recipes Cheese biscuits, Cheddar shortbreads and crackers from the recipe developer for Thermomix Australia
  3. Afraid that they really don't do as well and may be due to the small opening in the lid to allow air in? (according to some). I use my Kitchen Aid for meringue/Italian meringue still - mcuh greater volume that you can get in too. It may be just practice, but I don't use meringue very much, so just gave up after a couple of goes. The Italians appear to have done it - Italian Meringue - you can use Google translator to translate the text. But basically as you have suggested. An interesting variation with butter? Good luck
  4. The Thermomix certainly makes ganache. There is a recipe in the Australian cookbook and I have posted a link before - Callebaut Ganache Making videoand other Thermomix uses with chocolate, and now that I've looked and see you are in California !!! but there are schools demonstrating the Thermomix in the UK Coghlans Thermomix class
  5. Not likely for a few years - somebody said 2015 - hopefully before.
  6. How did it go? Did it thicken/harden enough ? Hopefully the next version will allow you to dial up more accurate temperatures - so eggs at 62o, custard at 82o
  7. It really is great for choux/gougeres - but yes, piping into perfect even sized eclairs or profiteroles.... I am always amazed at professionals in the dessert section of restaurants, they make it look so easy.
  8. Even harder to make the silk purse when you don't even have the pig's ear A recipe for bearnaise from a lad in Pennsylvania (? I think) Warren's bearnaise in TMX Good luck - that is an area that the TMX does well.
  9. Great work - did the result have little gritty bits of rind? I generally prefer to use the microplane for zest, although the consultants try to convince me that it is an acceptable result. Were they whole eggs or just yolks? Very much appreciate the ability to learn from professionals - hopefully more TMXs will make it to US/Canada soon.
  10. Ta, very muchly - checked out your 101 - need to study it more when I have time, but basically, from what I have found .... various people have told me different temperatures that the TMX will reach on Varoma temp. But, when I put peanut oil in and had it on Varoma for 15 mins the temp on my Blue gizmo didn't get to 120oC. So it is not likely to hit the 145oC There are recipes from Italy for torrone (nougat) - but some cook the mix for three hours to thicken it. .... and it is only a small amount May need to stick with tradition for those? Sorry, I am willing to try, but don't like the chances of success.
  11. Sorry, the recipe was fairly soft and needed to be cooled and refrigerated to solidify before putting the sugar on to brulee. If it was the 6 egg yolks and 300g cream it should have worked? Ginger shouldn't have been a problem. Just noticed the creme caramel recipe said 2 eggs (60g) - which should have read 2 eggs (60g eggs) or 2 x 60g eggs - was that the one? Custards have been abit of a problem in the TMX - you really want 82oC - but it is 80 - not quite enough or 90o - scrambled if you don't watch it. There a cream Catalan recipes that have flour and are firmer on the forum. But I love the sound of the ginger custard. There is a chef who is a TMX consultant in Tasmania who may be able to help. Will PM you.
  12. Ta - the recipe from the Forum is s follows: Dulce de Leche 1 litre milk 130g sugar 120g brown sugar 200g cream 1/2 teaspoon bicarb Place all in THX and program 50 mins, Temp Varoma Speed 5. Place basket on lid to allow it to evaporate without spitting. When finished, quickly pour into jar and leave it to cool. When it cools it will be nice and thick. Keep in the fridge. Can be used on cakes or as filling, or on pancakes. ..is that the recipe? Sorry if I have made a mess of your house. It doesn't do caramel at all. Even using fructose or glucose with lower melting points. I have tried - just doesn't get hot enough.
  13. Just wondering if you have had any more success with this recipe? Carlo gave me a copy of his book "Cracco, Sapori in Movimento" when we ate there in May. It has a few recipes for the Thermomix, but doesn't give times/speeds. I know that the recipe you refer to was at 90 deg for 40 minutes - but other recipes lack detail. Thanks Thermomixer in Australia
  14. Actually hubbies tend to love playing with them, - if you take it home you may find he does more cooking. Thermomixer in Australia
  15. For those professional interested in Thermomix recipes then Madalene at The British Larder produces a lot of great recipes that will give you ideas. She is very helpful with her advice. ermintrude who posted earlier in this thread has also set up a forum for Thermomix recipes and has some that may interest. There is an English forum that has amateur home cook recipes and some tips. I have been involved with that site. Good luck to those starting out with their machines. I have only had one for about 2 years and love it - but I am a rank amateur. Thermomixer in Australia
  16. The sorbet recipe is probably one of the simplest - put everything in and put on Speed 9 or 10 for 45 - 60 seconds. Video link to an example
  17. From the Callebaut site - Cappuccino Ganache with Honey Some other Thermomix videos at Callebaut site Thermomix Videos good luck
  18. One from an amateur's forum Dulce de Leche It has been interpreted from a Spanish book and by all reports is good.
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