Hints collected from Tenina's postings here and there on the forum

[judydawn]

Creaming butter and sugar

My method is to mill the sugar first on speed 10.
Add cold butter from fridge, cubed, chop speed 6. Blend speed 4 for a few seconds, insert butterfly and whip, no longer than 30 sec/speed 4 as friction will cause your butter to melt, rather than aerate.
Hope this helps.


How to avoid shredding chicken

My best trick is to fully cook the sauce or mixture that the chicken is going to be in, then add the cubed chicken at the end of the process to cook for only 5 minutes in the already hot hot sauce. Five minutes is ususally enough to cook it right through.

Try it and see….lots of recipes on my blog that do that and on Spin A Dinner app….

Good luck

[goldfish]

These passed on by achookwoman from one of Tenina's classes!!  Many thanks!!  Have often referred to this post and passed on the info to friends . . .  

Throughout the evening, Tenina's generosity of spirit was evident as she shared tips with us about how to get the most out of our TMX.
The tips that i found most valuable were.......
1.Always use the very best ingredients that are available

2.Use Couverture chocolate for best results

3.Cook onions on Varoma temp for 5 mins.

4.To make icing sugar, grind/cool/grind/ cool. Do this 10 times so that it is not gritty. This is how commercial icing sugar is made.

5,Bread is best kneaded for 4 mins. ( but we already knew this) Tenina said that this develops a better texture.

6.Most things can be chopped at speed 5., however herbs need speed 6 or 7 to prevent the herbs wrapping around blade.

7.To chop nuts, best to add to a wet mix so that they don't turn to paste.

8. place small ball of dough into a jug of luke warm water. When it rises to the surface of the water , the main ball of dough should be ready to be shaped.

9.Melt chocolate at 37/ speed 1. Chocolate ganache at 50.

10. Tenina uses raw sugar in all her recipes, unless otherwise stated.

11. Soak and drain Quinoa before cooking.

12. Most Australian ovens are not accurate in Temp. test your oven.

[achookwoman]

Judy,  this is an excellent idea as I know several consultants have printed off the tips from our TMX Diva, to give to their customers.  Keep spreading the good news.

[judydawn]

Thanks Goldfish and Chookie.  The light bulb goes on occasionally Chookie .

[nazar]

Thanks guys this looks like a good list to kept with my recipe book 
Thanks for posting

[obbie]

Great list thanks Judy..

[meganjane]

Here's my notes from Tenina's Cooking Class:

1. Egg whites - Don't go beyond speed 3, 1 minute per egg white, use 70 degrees for Italian Meringue.
2. Bread - put ice in a tray on the bottom of the oven for steam to get a crust.

I also had chookie's hints written down.

[ElleG]

JD, what a great idea. I have some of them printed out and will add the others.

Thanks to Tenina and all who have collected the words of wisdom 

[Yvette]

Thanks Judy and Tenina for all the good tips

[Jamberie]

Thank you! This is just what I need! I've been a bit apprehensive about converting recipes, but this will certainly help :-)

I think I'll print it out and attach it to my EDC as nazar suggested!