NO.........I once thought the same thing and the difference is absolutely huge.  Nothing substitutes for cornflour. I made a basic cheese sauce which is something I have done for years and for the first time I substituted polenta (ground corn) for corn flour.  What a disaster...it was totally inedible and had to be thrown out.

I have gone back to buying basic cornflour.

yeah i do use vinegar as a conditioner but I think my prob might be that i add two large spoonfuls of washing powder.  We have had heaps of rain here in Aussie- qld- brissie  so there are towels to wash and sheets aplenty so i think I will do a few loads with hot water to hopefully give it a clear-out and then start again with only one spoonful of powder.

Have used this washing powder for about six batches now in my front loader and it gives the clothes a beautiful smell and feel.  Occasionally, I will put a hot cycle through along with an occasional "normal" dynamo type.  I do this just in case there is a build up  of soap which could end up in a blockage.

Unfortunately this morning....sure enough....my machine had a blockage and in trying to unblock it we discovered soft soapy gunk.  I poured boiling water into the dispenser and I think it cleared a little bit and then put a hot cycle through with dynamo. Hopefully my machine is not ruined. I think I might have to do a few more hot cycles to make sure there is no build up in future.

Not too sure about slicing in thermomix, I would personally use one of those slicing board thingos.  When I did a lot of onions for a function, I was told to deep freeze them as they keep really well.  Big mistake that was!! even though they were in ice cream containers and sealed tightly, the onion smell permeated everything else in my freezer and I had to throw everything out.

You can buy already sliced frozen onion in packs at Coles and Woolies. Not too sure where you live but the price for onions has been ridiculous in brisbane for a while......perhaps frozen sliced might be cheaper.

Yep. I make it quite often. I just use the basic recipe and the only problem I found at first was it was too watery so after a bit of tweaking I now have it down pat.

1 onion quartered
1 lge clove garlic
500g mince
taco seasoning (I have now used up my masterfood seasoning and will be making my own from the forum now on)
1 can of tomatoes
1 tbs tomato paste
1 tbs grapeseed oil (any oil)

On 5 I chop the onion and garlic and after scraping down I add the oil.
Saute on varoma/stir with MC lid off for about 4mins
Add the mince and cook on Speed 1 for about 10 mins or until all the pinkness has gone. If there are any lge lumps left in there, just break them up with a spoon.
Add the tomato paste and and continue cooking for 1 minute.
Add the can of tomatoes with taco seasoning and a bit of water (I wash the tomato can out) Continue cooking on Varoma, Speed 3 for 15 minutes with the basket on top to avoid splashing.
Just check the consistency and if a drier sauce is required, just add a minute or two. If a chunkier sauce is required, use the reverse blade. The speed has to be about 3 or 4 to avoid the mince sticking and burning on the bottom.

Just a quick question.....have always purchased the corn cornflour, not the wheaten cornflour and it has always worked great. Just bought some organic cornflour which was called polenta and was yellow.  I made the usual custard in my thermie and it came out really gluggy (inedible) from obviously too much organic cornflour!!!! Is this like arrowroot too where you have to halve the quantity compared to normal store bought (corn)cornflour.

hi renae.  most recipes say to wipe the chicken breasts first. This is to remove any excess moisture that might be there as it might intefere with the flavour.  Chicken breasts kept in a plastic bag build up moisture really fast.

Marinated chicken is fine to be left as is.  The wiping process would have been done if needed before the marinating. Hope this helps.  Ive worked in delis and butcher shops and this is the normal process.  Hope this helps.