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Messages - chocdoc
1
« on: November 13, 2010, 04:12:37 pm »
what is panko?
Japanese style bread crumbs.
2
« on: November 13, 2010, 01:28:32 pm »
Some old panko - who knew it gets rancid?
3
« on: August 22, 2010, 04:56:36 pm »
Made my standard cornstarch chocolate pudding in the TMX today. It's cocoa rather than chocolate so everything can be added before you start to cook. It's 2 cups of milk with 35 grams of cornstarch.
It took 20 minutes at varoma temperature and firmed up beautifully.
4
« on: August 19, 2010, 04:42:57 am »
I wonder if 90º C is hot enough for cornstarch. Generally it has to boil to thicken and get rid of the starchy taste.
5
« on: July 25, 2010, 04:37:00 am »
A riff off the California Pizza Kitchen's BBQ Chicken Pizza - BBQ sauce, chunks of chicken, red onions and smoked gouda
6
« on: July 01, 2010, 12:59:22 am »
Name of Recipe:Caldo Verde
Number of People:6
Ingredients:
2 cured dry chorizo sausages (or any dry garlicy sausage), cut 1/2 inch thick
1 tbsp olive oil
1 med onion
1 clove garlic
4 med potatoes, cubed
1 liter chicken stock
1 small head kale, chopped coarsely
Preparation:
Place chorizo slices in Thermomix bowl. Cook at Varoma temperature, reverse speed for 5 minutes. Remove and reserve. Place onion and garlic in bowl, chop coarsely at speed 5 for several 5 second bursts. Add oil and cook at varoma temperature, speed stir for 5 minutes.
Add in cubed potatoes and continue to cook at varoma temperature for 5 more minutes. Add stock, cook at varoma temperature for 30 minutes, speed stir.
Allow to cool slightly, then blend at varoma speed for 30 seconds.
Add kale, cook 30 minutes, varoma temperature, speed 2. Add reserved chorizo.
Photos:
7
« on: June 30, 2010, 12:35:24 pm »
I made this again a couple of days ago. Didn't have any leeks so I used garlic scapes in it's place. Didn't have 'proper' curry powder, so used a little garam masala and cumin that was here. Interesting difference in flavour - almost mushroomy.
8
« on: June 22, 2010, 01:39:45 pm »
Finally - a successful way to beat egg whites! Tried this twice today as a base for nougat - works a treat. Used 37 C, speed 3 for 4 minutes - perfect.
Do you have the recipe for nougat handy? I've been wanting to make some but the non thermomix recipes want me to heat it up to over 130.
Ryan, It's still a work in progress - but the syrup is brought up to 143 C on the stove and drizzled in to the beating egg whites. Where I'm still experimenting is with cooking the syruo/eggwhite comination to tighten it up before adding the warm inclusions.
9
« on: June 22, 2010, 03:48:47 am »
Finally - a successful way to beat egg whites! Tried this twice today as a base for nougat - works a treat. Used 37 C, speed 3 for 4 minutes - perfect.
10
« on: June 18, 2010, 01:51:04 pm »
This looks fantastic! And GF, very impressive 
Not really GF with the 500 g of flour.
11
« on: June 07, 2010, 01:01:42 pm »
I've never been afraid of the "terrible cholesterol monster" because I have the evidence of extreme long-lived ancestors who ate all the "wrong" things and were healthy and vigorous until the 90s and even a few over 100!
I'm 71 and eat what my doctor considers a high cholesterol diet but my total cholesterol at my last checkup in April was 165 and the triglycerides was at 85. The HDL (good cholesterol) to LDL (the bad stuff) ratio is three to one.
My doctor told me he can't get his cholesterol below 240, even with a very restricted diet.
I believe it is simply due the the genes I inherited and has little to do with diet.
I tell patients every day - "you've got to pick your parents well"1
12
« on: May 30, 2010, 03:48:42 am »
Love my Edna Staebler books. Think I have all of them.
13
« on: May 18, 2010, 03:32:29 am »
Cheddar cheese muffins.
14
« on: May 18, 2010, 03:31:21 am »
My favorite is steamed broccoli, steamed big chunks of onion, sauteed mushrooms and sharp cheddar.
15
« on: May 01, 2010, 02:55:56 am »
Semolina flour is also known as atta flour (it is the flour used to make chapati) and can be found in indian grocery stores. Don't know if milling in the TMX will give you the same result - but I don't think so. I think the stuff for pasta is a more refined product.
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