Show Posts
1
Introduce Yourself / Re: So pleased to meet you! My name is Cathy
« on: March 23, 2014, 04:38:55 pm »
Hi I'm back! I'm happy to say I finally made great foods with my TM31: Whipped Butter and Salmon & Brown Rice. 
More great tips!!! Nikkit and MrsG thanks for your warm welcome as well!
Nikkit, I will definitely follow your suggestion about cutting the sugar and earlier in the thread,
judydawn mentioned the measurements of, Aussie tablespoon is 4 teaspoons, in America and the UK it is 3 teaspoons.
I followed the recipe for Butter (page 7 in the "Everyday Cookbook") and after 3 minutes, it was thick cream. I used "Heavy Cream" since I didn't see "Cream" anywhere in the stores near me. I have to say I was worried that it didn't look like butter like the pictures and the directions. By the time it finally separated, it was after 20-25 minutes. (I checked every 5 minutes) YAY!!! What a proud moment! It looked AND tasted like butter! It is in the refrigerator for future usage.
The Salmon & Brown Rice was steamed with the Varoma! (a youtube video was my inspiration) Butter (my own preference) on top of the salmon, it was delicious! I normally bake it but wanted to see how the steaming process works. It is fabulous! The Brown Rice was al dente and just as delicious. My husband prefers soft rice.
How does it work if I want to steam salmon and rice together but at different times for a meal? Could I steam the rice first and after a time, add the salmon in the varoma? The brown rice was inside the bowl strainer and the Salmon was in the varoma.
Today, I want to make a lemon tart!!!
Have a great day everyone! I will start posting in the recipe and tip section since I'm in the cooking mode. It seems I am thinking about what to make the very next day! It is very exciting for me.
Cathy
More great tips!!! Nikkit and MrsG thanks for your warm welcome as well!
Nikkit, I will definitely follow your suggestion about cutting the sugar and earlier in the thread,
judydawn mentioned the measurements of, Aussie tablespoon is 4 teaspoons, in America and the UK it is 3 teaspoons.
I followed the recipe for Butter (page 7 in the "Everyday Cookbook") and after 3 minutes, it was thick cream. I used "Heavy Cream" since I didn't see "Cream" anywhere in the stores near me. I have to say I was worried that it didn't look like butter like the pictures and the directions. By the time it finally separated, it was after 20-25 minutes. (I checked every 5 minutes) YAY!!! What a proud moment! It looked AND tasted like butter! It is in the refrigerator for future usage.
The Salmon & Brown Rice was steamed with the Varoma! (a youtube video was my inspiration) Butter (my own preference) on top of the salmon, it was delicious! I normally bake it but wanted to see how the steaming process works. It is fabulous! The Brown Rice was al dente and just as delicious. My husband prefers soft rice.
How does it work if I want to steam salmon and rice together but at different times for a meal? Could I steam the rice first and after a time, add the salmon in the varoma? The brown rice was inside the bowl strainer and the Salmon was in the varoma.
Today, I want to make a lemon tart!!!
Have a great day everyone! I will start posting in the recipe and tip section since I'm in the cooking mode. It seems I am thinking about what to make the very next day! It is very exciting for me.
Cathy