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Messages - tasbell

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1
Desserts / Re: bron's Egg Custard
« on: May 01, 2013, 12:19:54 am »
So I tried this recipe the other day and it was a complete failure!!  :( I ended up with runny custard that did not even thicken in the fridge

The only thing I did differently from the recipe was I put the butterfly in.

After the initial time it was still runny so I added another egg and a heaped table spoon  more of cornflour and put it on for another 5 minutes which resulted in no thickening.

I thought it may have been my eggs and milk but I made the EDC recipe just fine the next day.

Could the butterfly have caused it to not thicken?

2
Questions? Technical Issues? The Survival Guide / Re: Brown Sugar Swiss Meringue Buttercream
« on: August 04, 2012, 05:02:15 am »
Quick Conversion...
 
Brown Sugar Swiss Meringue Buttercream
Ingredients

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature
Directions

Put egg whites, sugar, and salt into TMX with butterfly. mix at speed 1 temp 70 for 4 minutes.

Beat on 4 speed until stiff, glossy peaks form, about 6 minutes.
Reduce speed to 2. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.

Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

3
Questions? Technical Issues? The Survival Guide / Re: Brown Sugar Swiss Meringue Buttercream
« on: July 30, 2012, 12:05:53 am »
yep made it and it was amazing!!!! the loveliest icing i have ever made..

4
Questions? Technical Issues? The Survival Guide / Re: Brown Sugar Swiss Meringue Buttercream
« on: May 22, 2012, 11:50:10 pm »
never mind i forgot it is in Fahrenheit so 65degrees can be achieved on the tmx.

5
Questions? Technical Issues? The Survival Guide / Brown Sugar Swiss Meringue Buttercream
« on: May 22, 2012, 11:41:52 pm »
I was wondering if i could make this in the TMX? http://www.marthastewart.com/326515/brown-sugar-swiss-meringue-buttercream

Would varoma be hot enough??

6
Main Dishes / Re: Curried Sausages
« on: September 06, 2010, 06:43:58 am »
Made this a week ago and loved it!!! This was the first time i had made curried sausages from scratch (usually use the continental packet one).
I did not have apricot jam so just added more mango chutney and it was a lovely sweet curry taste.

Is def on a favourite list now.

7
Questions? Technical Issues? The Survival Guide / Re: risotto help
« on: September 02, 2010, 09:28:32 am »
I use the EDC june 2009 and made the Apricot chicken Risotto style last night and even after resting in thermoserver the rice was still a little undercooked. I even cooked it for a further 5 minutes.


8
News about Thermomix / Re: Thermomixer in Epicure section of The Age 15/09/2009
« on: September 17, 2009, 12:19:12 am »
is this the article? http://www.theage.com.au/news/entertainment/epicure/clack-goes-the-egg-cutter/2009/09/14/1252780265053.html

9
Recipe Requests / Re: Bread sticks /rusks
« on: September 16, 2009, 08:36:21 am »
that sounds great thanks Chelsea

10
Recipe Requests / Re: Bread sticks /rusks
« on: September 16, 2009, 05:26:27 am »
mainly for the colour but also to get a bit of extra veg into them.

11
Recipe Requests / Bread sticks /rusks
« on: September 16, 2009, 02:44:24 am »
i am after a recipe that i cam make and add vegies to colour the bread for little kids.

Would use a normal bread mix, but am not sure what adding the veggies to colour it would do.

any ideas?

12
Questions? Technical Issues? The Survival Guide / Lemon Meringue pie in EDC
« on: September 13, 2009, 01:46:59 pm »
I made the Lemon Meringue pie from EDC today and when i got to the Meringue part it has 1/4 tsp of cream of tatar in the ingredients but it does not list it at all in the method.

Has anyone else noticed this?

I did add it to the egg whites at the start as i noticed another recipe i noticed added it then.

13
Chit Chat / Re: What are you been cooking today
« on: September 13, 2009, 06:59:59 am »
Nay-nay, that would be so nice to be able to have chicken fresh grown.

So i have done the pie, just cooling in fridge now so will do the meringue tonight. Will have to get my friend over to try it so she can make one and we can sompare TMX pie to non TMX pie.

14
Chit Chat / Re: What are you been cooking today
« on: September 13, 2009, 05:50:19 am »
basic bread using whole spelt, then some spelt bread rolls, am thinking of making lemon meringue pie.

Last night made pear souffle, potato foccacia and chicken and mushroom risotto. The risotto was nearly a disaster as we had people over for dinner and i was talking whilst preping everything and i forgot to put the butterfly in, and did not realise until about 20 minutes later when i was wondering why everything was not cooking  :-\, finally put it in and it turned out ok.

15
Bread / Re: Potato Foccacia
« on: September 12, 2009, 02:06:56 pm »
tastes great!!!! forgot to take a pic but tasted lovely. I could not get any fresh basil today so did tomato and sliced olives with some dried basil.

Very very sticky mixture.

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