Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: faffa_70 on February 16, 2010, 06:14:09 am
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As most of us know.....the varoma is the most underused part of the TMX ... so I thought maybe we could start this thread to encourage people to use it a little more.
So start posting and hints or tips you have for using the varoma and maybe also anything you use it for that isn't a recipe as such.
For example
I am not a fan of sausages but my kids love them (ugh) and the family is also partial to a good curried sausage.
So instead of frying them to eat or boiling them to make curried sausages I now steam them in the varoma for about 8-10 minutes depending on how many I have in there. You know when they are cooked as the skins come off them! You will also be amazed at the amount of fat that comes out of them - even the top of the range one ;)
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Great idea Kathryn. I just did my Varoma training last week and it was really inspiring. I just need to branch out a little and try some new recipes!
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Meagan I need to find the time to do my Varoma training!!! I will be picking your brains for the extra info at the get together!!!! :o :o :o
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Thanks for reminding me of this Kathryn. I know ILB does her sausages this way and as DH is partial to a nice sausage occasionally I will have to do some for him. Guess you would make a nice brown onion gravy in the bowl whilst the sausages are steaming but how would you stop all that fat from going into the gravy?
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I find the Varoma is really good for reheating left-overs and much better than the microwave.
For instance, last night reheated some duck and pork that was a doggy bag from a chinese meal we had had out and cooked some rice underneath.. I put the stuff to be reheated onto a dish so the moisture was retained. Worked really well.
I also reheat risotto in the Varoma very successfully - obviously not as good as freshly made but passable for an everyday meal.
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I'm a big fan of reheating in the varoma too Katya!!
This is why I thought I would start the thread too as a lot of things I do by nature now and forget to pass on - then when prompted to put on my thinking cap it starts the ball rolling ;D
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I don't know if this is recommended or not. Tonight when I cooked vegies etc I filled up the spaces with cherry tomatoes as we had heaps. They were lovely steamed.
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Probably something most know.....but use the Varoma lid upside down as a tray to collect drips when serving from the Varoma
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Oh boy, just don't get time to put my thoughts together on this topic. I *HEART* my Varoma.
Makes bread, puddings, biryani, souffles, frittatas, steams vegies (cookie1 - I made a Kylie Kwong dish steaming cherry tomatoes in the Varoma and made a sauce to pour over - unpublished data :-)) :-)) ), steaming fish, steaming meat before flash grill to give better texture to the meat (IMHO), ........
Oh and yes, when taking the lid off - lift opposite side first so steam doesn't go into your face and then lturn the lid upside down and slip it under the Varoma as you lift it so no drips go onto the banch.
More to come in time ??
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Please please please!!! ;D ;D ;D
I love mine too and am trying to remember when I use it to come and add things but still forget...so everyone out there even if you think it is well known tip or idea or not please post it as different information gets passed on from different consultants etc and there is a wealth of information out there if we could all collate it in the one place ;) ;)
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Is there a steaming guidline on here somewhere for vegetables?
I'm just winging it, and sometimes I end up with mush :(
My demonstrator is a little slack, and I have been waiting for my varoma demo since last October, so I can get the book.
P.S......still actually waiting for the delivery demo to get another thermoserve too :-)) :-))
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Not on here that I know of - it is in a couple of books. Might have to check and get back
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Maddy, these are the times in my FSA cookbook for you to work on.
Carrots 800g 30 mins cut into slices
carrots 800g 25-30 mins whole, very thin
broccoli florets 800g 15 mins
cauliflower florets 800g 25-30 mins
cabbage 800g 23-25 mins, different kinds, cut into strips
asparagus 800g 25-30 mins, stalks, medium size (this is far too long, only take around 7 minutes)
peppers 500g 15 mins, cut into 1cm strips
button mushrooms 500g 15 mins
peas 500g 16-18 mins frozen
potatoes 500g 30 mins cut into pieces, medium size
leek 800g 25 mins cut into slices
green beans 800g 25-30 mins whole
fennel 800g 30 mins cut into quarters
fennel 800g 18-20 mins cut into slices
spinach 500g 10-12 mins fresh, not more than 500g
zucchini 800g 25 mins cut into 1cm slices
Thats the vegies, there are fruit, fish & seafood and meat times too if you want them listed.
I must admit I don't even look at this chart, I wing it like you do and it also depends on how much you like your vegies cooked.
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Boy THAT WAS FAST !!!!! :-* :-* :-* :-* You really are a HERO member JD
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I must have been typing it whilst you were answering it Thermomixer ;D ;D ;D Right place and the right time, I'd say. Nice to be of help.
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I find the times for veggies in the Fast & Easy book a bit hit and miss as I think it depends on so much like size, probably freshness and so on.
So I do like JD and Thermomixer and just wing it - allowing enough time to let things cook a bit longer if necessary. Sometimes I leave the veggies to cook a bit more while I'm dishing up the other stuff.
I love the way the Varoma is so much bigger than standard steamers so there is plenty of room to spread stuff out and that there are 2 layers to work with as well.
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Judy............(http://www.freesmileys.org/smileys/smiley-hug008.gif) (http://www.freesmileys.org/smileys.php)..........your a treasure!
The veggie list is fantastic thanks....I'm not too big into steamed fish unfortunately.....although how long do they suggest for steaming prawns for?
I am overwhelmed by the all the help everyone offers on this forum.......just amazing! ;D
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Thanks for the big hug maddy :D :D
Prawns, 800g 10-15 mins raw, with peel (shell I presume) (defrosted)
For others who may be interested, fish fillets 800g 20 mins eg salmon
Chicken breasts 600g 20-25 mins
Meat balls 500g 25 mins, apricot sized.
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I also just wing it with steaming veggies.
Cooking them with the creamy chicken recipe worked so that was, what... 20 mins??? Veggies in about 2cm chunks.
What's this about a Varoma demo from your consultant??? Mine is no longer a consultant anyway but I wasn't aware that I was 'entitled' to one?!?!?! ??? :-\
Thinking the creamy chookun recipe might be a go-er with fish next time..... not the most confident fish cook in the world but with you lot holding my hand I think I'll do alright.
;D :D
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I think the times also vary with the amount of water that is placed in the bowl. The prawns may not take so long with less water (say 600ml compared with 1200ml) so that is important too.
Once the water has come to 100 deg it only takes a few minutes for the prawns to cook - but it is warming the water to 100 that take some time - about 7-8 minutes
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I'm only starting to use my Varoma - haven't booked in my demo yet - but one tip I have for those of us who are time-poor and trying to put a dinner together quickly after work: Put the water in the bowl and start heating it up to 100c while you're chopping the vegies and putting them into the Varoma dish. When you're finished chopping, pop the dish on top and turn up the temperature to Varoma. The vegies then cook in just a couple minutes as the water's already hot - quicker than in the microwave!
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It's often helpful to boil the water in the kettle too, saves a bit of time.
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Thanks patsycate - makes great sense :-* :-* :-* :-*
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I must confess to being scared of using the varoma ??? but reading this thread has convinced me to give it a try ....... I'm not really sure what things go in the dish and what things go in the tray, and if you can add things part way through cooking.
I should just bite the bullet and give it a try with one of the tried and true recipes from this forum! Success breeds confidence .......
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Just bite the bullet. yes, it is OK to add things.
Just think of it as a steamer. So hard vegies for instance go in first & things like snow peas can be added later.
Need to play around.
The new Varoma demo has cous cous that is steamed in the top section of the Varoma & my reading of the recipe says that it is added after the veg etc has been cooking for 14 minutes? from memory. But it is not spelled out that way & so many put the cous cous in for the whole cooking time.
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Well I finally did it - got up the courage to try the varoma! Tonight for dinner we had bangers and mash in tasty onion gravy (thanks Chelsea!) and steamed lemon and coconut puddings with lemon syrup (thanks to QuirkyJo) . Both were very easy and worked out perfectly and were extremely tasty! Definitely will be on the menu again.
Now I have a whole new world of cooking to explore ...... ;D ;D ;D
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You certainly do KJH. I have now done sausages, chicken, fish, & steak in mine.
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Good work KJH - it is fun !!!