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Messages - Chocolatte
1
« on: March 13, 2016, 06:31:32 am »
I made this dough yesterday morning to use last night for pizzas. I used ordinary plain flour as I had run out of 00 flour. I also added a pinch of caster sugar to help feed the yeast. I let it slow prove in the fridge, taking it out of the fridge about an hour before use. I found the plain flour seemed to make the dough easier to work with and the texture of the cooked dough was perfect for us. Not too thin, crispy around the edges and just the right amount of fluffiness in the centre. The quantity of dough made enough for three large pizzas in our red pizza maker. A huge hit.
2
« on: March 05, 2016, 06:42:32 am »
I hope so Judy. I hope no one else gets burnt. When I bought my Thermomix it was a luxury item that I purchased with the realistic expectation that it would only get light use in my kitchen. But I am guessing many people will be incredibly disappointed, the purchase price is a lot of money for most families and they would expect it to work safely and as described in the demos.
3
« on: March 05, 2016, 04:31:20 am »
I hope that the involvement of the Dept of Fair Trading forces this matter to be resolved properly.
As far as I am concerned I cannot risk making puréed vegetable soups, or sauces that require cooking and pureeing, in my Thermomix. I would have never filled it above the maximum fill line but I don't think that is the issue. The issue is that in the affected appliances the lid can work its way loose during normal operation. The ability to cook and purée in the one appliance was one of the main reasons I bought my Thermomix in the first place. In all good conscience I could never sell my machine to anyone else unless I could be certain it was working safely. Therefore it is just taking up space in my cupboard for the time being.
4
« on: March 04, 2016, 12:01:51 pm »
No I didn't Judy. I can have a look on catch up TV tomorrow.
6
« on: March 03, 2016, 08:42:52 pm »
I think that would be due to her legal advice. It would probably be better to get it examined independently of Vorwerk.
I would just like to know what the real problem of these machines is. It seems that the tighter green seal is just a bandaid solution.
7
« on: March 03, 2016, 06:20:35 am »
All those with affected machines please take care. It appear that the green seal has not fixed the problem. I am not sure if I am allowed to post a link but there is a story on the Sydney Morning Herald site today about a lady in Perth being burnt in January 2016.
8
« on: June 08, 2015, 03:00:08 am »
I'm so glad I found this thread. I made this recipe yesterday and followed the EDC to the letter. It was a waste of time cleaning out the bowl before creaming the butter and sugar. It is good to know that the texture of the finished pudding is the same if you put all the ingredients in together after letting the date mixture cool a bit.
9
« on: June 07, 2015, 07:36:59 am »
Hi Judy, thanks for the reply. My oven does run true to temp, plus or minus 2 degrees. I have checked it with an oven thermometer and my husband has a fancy commercial gizmo that tells the exact temperature.
I am puzzled because the glossary at the front of the book states that oven temperatures are given for fan forced ovens. I don't think I ever read that part of the book before, so I am thinking that the last couple of times I have made this recipe I assumed the temperature referred to a conventional oven, and thus reduced the stated temp by 20 degrees. I guess a lot of bakers would have done the same because most recipes refer to conventional temperatures if it is not specifically stated.
Anyhow I have made a note on my recipe so I don't forget next time. Thanks again, I will check out your link later. Guests will arrive shortly.
10
« on: June 07, 2015, 04:31:25 am »
Does the recipe list refer to an updated EDC from the 2013 book? My book is printed in May 2013 and includes Sticky Date Pudding, but it doesn't appear on this list.
The reason I am asking is that my EDC states "that all oven temperatures are for fan forced ovens". The recipe for the Sticky Date pudding states to bake at 180C for approx 50 mins. I thought that sounded a little high so baked at 170C for 40 mins and tested it then. It was cooked, but also burnt on the edges. I am disappointed because I made it for guests. In an attempt to salvage it I cut off fine slivers off the edges in the hope of avoiding the burnt cake taste. I was wondering if anyone else has experience with this particular recipe.
11
« on: April 25, 2015, 03:06:38 am »
I add some sautéd chopped chicken tenderloins and asparagus halfway through cooking to give a more complete one pot meal. Or omit the asparagus and stir through baby spinach when risotto is in the thermoserver 
I am going to make chicken and mushroom risotto today based on the recipe in the EDC. I was searching for instructions on how best to incorporate the chicken and found this older post so will do as this post suggests. My question now though is, would it be best not to use the butterfly after the chicken had been added? I do not want to end up with shredded chicken tenderloins.
12
« on: April 19, 2015, 10:26:27 am »
Like this Chocolatte? I find this very annoying too. Just having an ad at the bottom of the page would be much better.
Yes, that is it exactly. It took me a little while, but I finally realised it was the same last poster on every thread. Duh.
13
« on: April 19, 2015, 04:26:10 am »
Hi all, I have been absent for a while and am not used to the new format yet. What I cant' work out is why there appears to be a post I am missing. The last post seems to be there, a poster's name appears but the is only an ad.
14
« on: February 22, 2015, 06:41:12 am »
I wrote a long post in reply but seem to have lost it. I will say hello from you Julie. The Taste forums closed several months ago but the regulars still keep in touch on another forum. This is the condensed review of the Banana bread. Everyone in the extended family loved it. DH and FSIL said it was the best banana bread they have ever eaten. Next time I will reduce the sugar slightly and possibly the milk. My mixture seemed a bit wet, but maybe the bananas I used were larger than normal. I will also reduce the oven temperature slightly, but only because I am being pedantic. With a dusting of icing sugar no one else noticed that the banana bread was a bit too brown. Will definitely make again! It was way too easy to make! 
15
« on: February 21, 2015, 10:45:18 pm »
Yes, you do know me from Taste Julie. I remember your fantastic food photos and have always appreciated the help that you have given me over the years. I really need to use my Thermomix more often. It is too easy to be tempted to use my KA for baking, but I can see the point for using the TMX in a banana bread recipe. Thanks for your advice.
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