Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: LillyPilly on October 18, 2014, 11:37:06 pm
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I've done it on the stovetop, but I'm hoping it works in the Thermomix. Has anyone tried it?
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I'd never heard of it LillyPlilly so I had to google it. What do you use it for once it's made?
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Not so sure if the thermomix can get hot enough for floss. BZB Might have made it. In any case be worth a try. I have never made it but have eaten it often enough.
I would probably cook pork in the slow cooker with all the spices before shredding it then putting it into the Thermomix on Varoma or hotter maybe even reverse speed 1 to 2 perhaps just to keep it moving.
For fish I would just crispy fry first before shredding .
Having said that it would most likely be quicker in the wok.
Gert
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Judy, I like fish floss over plain rice and meat floss just about anywhere ☺️ Think dry, light fluffy jerkey/biltong. Good in steamed buns, which I expect I'll make more often with a steamer sitting at eye level on the bench.
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Just looked this up. " everybody eats well in Flanders" has a simple recipe to make it in a bread maker, looks really interesting I might give it a go, I don't think the TMX would dry it out enough .
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The page ate my first reply, so let's try this again.
Fert, I think you are right about using a slow cooker for the initial cook. I usually dry out the cooked meat floss over a medium low heat, so I was hoping that my new kitchen friend might be able to do that, while simultaneously shredding, on reverse. I understand that there will be less evaporation than with an open pan, but could this work, or would it take too long?
Brenda, you seem to have answered my question about evaporation. I really need my machine here so I can better understand its capabilities.
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LP at least you are thinking about possibilities. This is great as I am certain that a lot of TMX owners only make soup and sauces.
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Chookie, I want my machine to wear out, not rust out. Pretty much like its owner :D