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Messages - Wiz (not)

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Questions? Technical Issues? The Survival Guide / Re: Making besan flour from dried chick peas in TM
« on: August 15, 2012, 05:45:01 am »
Thanks so much.

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Questions? Technical Issues? The Survival Guide / Making besan flour from dried chick peas in TM
« on: August 15, 2012, 04:29:21 am »
Is the resulting fine product suitable for use in gluten free recipes that require besan flour?

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Desserts / Re: IMPOSSIBLE LEMON PIE
« on: August 05, 2012, 05:34:08 am »
Ah, thanks very much.  I have to cater for someone who only eats gluten-free and as I don't share the limitation I'm ignorant about what flour is used for what purpose as a substitute for wheat.

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Desserts / Re: Lemon meringue pie
« on: August 05, 2012, 05:32:25 am »
My meringue failed.  It was a flat screed across the top.  I used to make lemon meringue pie with no difficulty at all years ago.  Some feedback on what I might have done wrong with the meringue part would be helpful.  I used my second bowl so there is no issue at all about it being completely dry etc.  Too much beating?  Not enough? Any help would be welcome.

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Desserts / Re: IMPOSSIBLE LEMON PIE
« on: August 05, 2012, 04:31:56 am »
What flour would you use in place of ordinary plain flour to make a gluten free version please?
Tks.  Wiz(not)

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Desserts / Re: Turkish Delight from Sares
« on: January 03, 2012, 12:20:03 am »
I tried this and it was a terrible failure.  The TM, despite all statements about how it stirs better than any other machine because food doesn't get caught beneath the blades, failed me.  I ended up with rubbery material spread thickly beneath the blades on the bottom of the bowl and around the base that turns immediately under the blades.  Presumably all that stuff was meant to be distributed throughout the mixture to enable it to set and set it did not.  I am using it as turkish delight icecream sauce and it's not bad for that purpose, but what I wanted was home-made turkish delight.
Please send more instructions on how to avoid this.
Please also tell me whether, if you reduce the quantity (if I make 1/2, for example), you modify the cooking time in the TM.
Tks v much
 :'(

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Bread / Re: Bread beginner needs HELP
« on: August 19, 2011, 02:11:57 am »
Thank  you all for your advice and comments.  It is very encouraging.
I finally screwed up the courage to try it yesterday.
I took the Plain White Rolls no fuss recipe and compared it to the bread recipe in the spiral book that came with the TM.
I have one of those TM bread mat things and wanted to avoid the time that seemed to be involved in letting it rise in the TM.
The book recipe was essentially the same as the Plain White Rolls one, except that it had oil as well.  It also used some grains, but the combined weight of the grains and the flour was the same as the Plain white Rolls recipe and all the other elements were identical.
I used Laucke's bread flour.  I used the Plain White Rolls recipe, added the oil as per the book recipe, put the ingredients in in the order that the book recipe specified, turned on the air conditioner to warm up the room and put the dough in the mat to rise.  I left it there a little longer than it said because I was interrupted, but as it was a cold day I figured that the extra time wouldn't do any harm.
I had a problem with the oven specifications because it said to put into a cold fan forced oven and turn on the temperature but don't use the fan forcing.  That doesn't make sense to me because my oven either operates on fan forced or on regular principles but I can't have it on with the fan forced off unless I just use the elements.
So I used it as a standard oven (top and bottom elements).
I made roughly shaped rolls so that I didn't have to address the "bread tin" issue and because I thought they might cook more quickly this way.  I brushed them with water in accordance with the instructions.
The bread rolls weren't bad at all, and I wasn't unhappy with them, but I did feel they were a tad doughy/heavy in the centre (ie judged against perfection or the rolls one buys from the shop).
What do I do to reduce any heaviness in the centre?  I'm too unskilled to try to work out the chemistry in this.
Thanks all, very much

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Bread / Bread beginner needs HELP
« on: August 02, 2011, 06:48:29 am »
I have never made bread, ever. I have trawled through the recipes here and instead of it looking easy it looks fraught with difficulty for me.  Double rising, special bread tins, water in the oven.  Oh no, can't do!  Please could someone send me a simple fail-safe ordinary bread recipe (I don't care whether it's a pull-apart or a loaf, just e a s y) so that I can, for the first time, using my new Thermomix, try it out with reasonable prospects of success.   :-\  Whiz (not)

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