thanks cornish cream I think thats the best I will get I was trying to get rid of the water bath but I will need to compromise,

Thanks again
Baz

Hi Has anyone got a recipe for a coarse country pate that can be made in TMX

Normally Veal or Pork shoulder with bacon & livers Alcohol onion etc but usually cooked in a water bath so the fats can leach out and seal the pate as a gelitine coat thus keeping the pate moist.

It would be good to try and replecate the taste & quality without all the fats but make it TM compatable.It could be sealed with butter but how should I cook it?

Regards
Baz

I love the egg shells Frozzie We keep chickens so yet another use for the shells!!
I will try pippas flour method as well.Uni still going strong in Wivenhoe

Ill try porridge soon but at present waiting for my soup to finish

The foccacia end result was no different from my hand method even though the kneeding produced a brilliant smooth dough.
Funny thing about dough is that as long as its wet enough and pulled together enough it should always produce a good result
Ive seen bread makers in soutern Italy who produce amazing breads an hardly kneed at all.  Funny old game cooking!!!

Thanks Nay Nay Ill keep watching the posts

Just made some dough I must say after years of making it by hand the TM has produced the smoothest dough yet.
It is in for rising now so we will see how that goes

The one prob was cleaning the sticky dough out of the bowl .I found this very labour intensive However next time i will release the cutter blades and tip the whole lot out together and then remove / clean blades ,wash etc
Anyboby got better ideas on sticky dough removal ?

Thanks Judy. Ill give it a go

Hi Katya
 The pate was too much alcohol and did not set However I just done another using the basic TM version with a few mods
ie : Get butter well into melting point so when livers go in the are sauteing and saute longer as the temp drops on the TM when livers are introduced.
Whilst sauteing the livers heat up a small pan on stove and add alcohol, tsp brown sugar, chopped shallot & garlic and reduce to 50%
This can be done as theTM does its own thing.Pour into TM blitz and carry on as normal

Still waiting for it to set but the scrappings tasted good!

 

Hi everybody I am new and have had TM for a week. I posted a reply on my intro page but it must be out there in cyba space!!!

So here it is as a new post

My way of cooking soup. Hot pan,olive oil add chopped onion, saute,add chopped garlic, saute do not burn,add chopped veg eg carrots, parsnip mix with onion garlic cook 2mins Add stock cook 40 mins blend with stick blender season to taste serve.

This method allows each ingredient  to cook and pass its flavors to the next added ingredient. When the stock is added those built up flavours infuse with the stock imparting full flavour to the soup.

The TM method chops raw onion raw garlic and raw veg adds stock and brings it from zero to 100c stirring in 15 miins

The result i found dissapointing and bland.