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Messages - Salome

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Chit Chat / Re: How to season an old aluminium pan
« on: March 17, 2012, 01:21:14 pm »
The two I have look like yours Judy.  I always assumed mine were iron but I might fish them out tomorrow and have another look.

I have just never heard of seasoning aluminium and can't quite see how that would work.

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Chit Chat / Re: How to season an old aluminium pan
« on: March 17, 2012, 12:55:43 pm »
Are you sure it is aluminium?  They should not need seasoning but if it is cast iron, they will.

Are you washing with detergent?

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Chit Chat / Re: iphone, ipad, iPod touch App launch
« on: September 16, 2011, 07:04:24 am »
The issue to me is that compared to other iPhone and iPad apps it is expensive.  So if you are comparing apples with apples, it is an expensive app and you have to wonder why it is so dear?  Because they think their target market is a niche market and that we will pay?

It will be an app killer if they charge for updates.  Every app I have does free updates--I didn't even know that some apps charged!

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Chit Chat / Re: Thermomix App for iphone/ipad (RoboGourmet)
« on: May 27, 2011, 03:53:56 am »
It's just a shame it wasn't properly edited or the recipes tested before it was released.  A for profit app should not be relying on the goodwill of a forum (especially when they are not participating in the forum) to do their recipe testing and editing.

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Chit Chat / Re: Gluten Free Bread that doesn't disintegrate in sandwiches.
« on: May 02, 2011, 01:46:27 am »
It's the lack of gluten which is an issue.  Does the recipe have guar gum or xanthan gum?  (in the middle of kitchen renos here and no idea where my book is).  If it doesn't, I'd add a tablespoon of that in preference to psyllium as it is more stable in baked goods.

I was playing around with steaming the bread instead of baking it and got a less crumbly loaf that way.

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Questions? Technical Issues? The Survival Guide / Re: How do I roast meat in the Veroma if possible.
« on: February 25, 2011, 08:11:28 am »
I've done lamb in the varoma.  I have rolled it in cumin and saffron, put it on a layer of parsley and whole garlic cloves and steamed it for about 1/2 an hour per 500 grams.  At the end I brown it off in butter quickly to improve the look.  I think it is better to brown at the end.

I've also steamed beef and it comes out beautifully.

Steamed pork in char sui sauce however is FOUL!.  I've been doing pork ribs in black bean which come out divinely but ummmmmm, not so much with the char sui.

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