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Messages - henrikc
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1
« on: January 15, 2012, 08:49:58 pm »
Hi Stef,
Thank you for sharing!
I happened to make an experiment the other day, and also read a little more on the internet.
In my practical test, i milled 100 g yellow mustard seeds dry to a fine flour at speed 10.
Then added a mixture of vinegar, molasses and water to obtain a decent consistency and balance acid and sweetness...tasted the mix..woufffff...
Could be used as rocket fuel!
It was very very strong. After a week it has become much more balanced in the taste, and a raw seed flavour has disappeared, but it is still very strong. Texture is not creamy as twice milled Dijon...but not coarse either.
On the internet i found a reference to mix the ground seeds with sugar and vinegar/water to a thin slurry, then boil the mixture to right consistency.
This now makes sense to me, as my mix is too hot, so a reduction through heat treatment will normalise the strength.....
Certainly room for improvement!
Kind rgds
Henrik
2
« on: December 30, 2011, 02:54:22 pm »
I noticed that the dijon I use has not much more than mustard and vinegar in it but also has preservative. Does anybody make their own in the TMX?
Would love to make some without the preservative.
thanks
Susan
I have the same desire to try make mustard, and have read on the subject and found a good link for inspiration...practical tests not initiated yet. Firstly, the Dijon method involves a dry grind or milling of black and yellow mustard seeds, the more black seeds, the stronger the result. The mustard flour is then mixed with water and vinegar, matures for two days, and is milled again, typically the mill is a stone mill. Heating must be avoided to conserve the strong taste. Perhaps grinding the seeds in the TMX with ice would be good? Please be inspired by the homepage linked below: http://honest-food.net/2010/10/18/how-to-make-mustard/Best rgds Henrik
3
« on: December 25, 2011, 03:10:18 pm »
As a followup on my own question, I have now also made butter from 38% cream, and the taste out of the jug after salting was more like whipped cream than butter. I suppose it is a question of taste which is better, but I think I'll stay with the sour cream or creme fraiche. As a remark to using Google translate used on my blog http://thermomix-danmark.blogspot.com/2011/12/prv-at-lave-friskt-smr.htmlit does make some meaningless translations, not least in my bread recipe. Important is flour to water ratio, which should be 100:75, or if 400g flour is used, the amount of water is 300g. I'll take the opportunity now to wish you all a happy and prosperous new year! Henrik
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« on: December 24, 2011, 09:12:44 am »
In Canada, I buy only cultured butter which your recipe would make. But, I can only get 30% fat sour cream here. Do you think that would work? For those folks who don't speak Danish (which includes me) I copied and posted the blog entry into Google translator and it did a good enough job for me to be able to follow the instructions.
Hi ElsieD, I do not know if 30% will work, but i trust it will. I have found a recipe, where half a liter of cream is mixed with 100 ml of buttermilk, for taste I assume, which brings the fat content to about 32%....and that separates into butter OK. Experience is, that 18% does not work. If 30% fails, just put it back in the fridge to relax and get the viscosity back, as it will likely thin a bit after the vigorous stir. Please let us know how your experiments develop. Great idea to use Google Translate to understand my scribble..I am curious to hear if the bread instruction understandable? It does not involve the TMX, but I must say it is really good and has changed the way i bake. Basically supporting the idea, that the dough does not need a lot of kneading....and in line with the use of the TMX, initially a yeast dough just need to be brought together, and longwinded stretching of the gluten is not important! Best rgds H
6
« on: December 23, 2011, 06:56:52 pm »
Hi Friends, May I wish you all a very Merry Christmas, please. Most of the suggestions I have seen for buttermaking with the TMX refers to cream as raw material. However, in this end of the world, the tradition is to make it of sour cream or creme fraiche, which then also generates the sour milk as byproduct, which is very good for baking. I also trust the sour cream (38% fat) also generates a more tasteful butter? Please let me have your views. I have made a blog in Danish for all the Danish knowledgeable here (?)...and if not so fluent in Danish, please have a look at the pictures, where I make butter with parsley, to accompany a good beef roast. http://thermomix-danmark.blogspot.com/2011/12/prv-at-lave-friskt-smr.htmlBest rgds H
7
« on: December 15, 2011, 09:50:17 pm »
Hi again!
Thank you all very much for the warm wellcome and the time spent for valuable comments.
I am now totally convinced of the fantastic possibilities this machine offers, and must add, that the doughs I have made so far all have been OK -and not least- very easy and fast.
The pretzel recipe from the Ipad App has worked out very well, and using (safe) bicarbonate rather than caustic soda to make the brown skin works well. Highly recommendable.
I still have to see how a good pizzadough works out, but it certainly looks promissing.
See you else where in the forum, and thanks again!
Henrikc
8
« on: December 10, 2011, 09:43:48 am »
Thank you Judidawn, Carine, Fundj and Cuilidh,
for taking the time to listen in...
The TMX was loaded with 200g water and 200g wheat flour as a pre mix for baguettes during the noise test, and Judidawn, you are so right, the sound level is very different compared to an empty bowl.
The machine otherwise performs as or better than I expected.
After the dough, which turned out fine, I prepared a mix for meatballs as a supplement for the following broccoli soup....and all worked fine and was so easy.
My machine is indeed a TMX 31, and spares seem to be available from Spain for the DIY-owner.
So far it seems things are not too bad with mine though, fingers crossed.
Now I'll enjoy a first batch of pancakes from the TMX as part of a less healthy breakfast!
Thanks again all for your contributions!!!
By the way, I am surprised of how easy it was to make the video on youtube, which improved the discussion here.
Henrik
9
« on: December 09, 2011, 02:54:33 pm »
Julia,
Thank you!
First for your warm welcome in the "introduce yourself" thread, your very good bread comment, and for your opinion here!
Kind regards
Henrik
10
« on: December 09, 2011, 01:38:04 pm »
Hi, Just received my second hand Thermomix, and now giving it a stir....but I find it quite noisy. Please play my uploaded videoclip with sound on, and tell me please, if this sounds OK? http://youtu.be/xRWh1cCRtycthere is a very soft dough/batter in the mixer. Kind regards Henrik
11
« on: December 09, 2011, 11:06:05 am »
Hi Fellow Thermomixer friends! My name is Henrik, I have just received my TMX, bought second hand in Germany, and I am now giving it a good clean....which was highly needed. It is then time for testing all functions. It is a machine produced in 2007, with the stainless Varoma, and the only item which seems a little abused is the spatula. I would like to have your input to which dishes to make initially to impress the family, please? An issue I am wondering about, is the ability of the TMX to produce a good wheat dough? I see that it can assemble the ingredients to a dough ball, but does it develop the gluten? Vorwerk has a video on Youtube: http://www.youtube.com/watch?v=ZeJGXyqsBNQAmong other things a pizza dough is made, and it looks very poor....too tough (more liquid would solve that) and not as if it is developed well. The baked pizza shown is even worse, with no oven spring at all. One suggestion is perhaps to hydrate an equal part of the flour with the total amount of water, and mix that well before the remaining flour is added; this would mean that a good half of the flour is really worked by the blades....comments appreciated. Thank you for reading this far...and please suggest what I should start with. Kind regards Henrik
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