What do you not make?

[tasbell]

What can you make in your TMX but do the convensional or other way?

I mad spag bol last night and after doing the sauce put it in my thermoserver and then did the pasta in the TMX. It cooked well but i was thinking if i had done the water and pasta on the stove then it would have all been done in the time it took to do the spag bol.

[Amanda]

I still do spag bog on the stove.  To be worth eating it needs to cook for hours.  I never cook it for less than 2 hours and often much longer - at a very low heat.  That way it ends up very rich and concentrated the way it is meant to be. 
I also still use the Kitchen aid for pavs - I haven't had much luck with the TM and egg whites and I know that the old way never fails.

[faffa_70]

Same for me...my spag bog goes in the slow cooker for the day 

[cookie1]

I do the meat part of the spag bog on the stove and the pasta in the TMX.

I try to make as much as I can in the TMX but I still make my cakes the old way. Biscuits are made in the TMX. I still use my slow cooker for those types of meals too.  I'm now using the varoma for most vegies and dumplings and chicken with sauces etc. In fact I used a saucepan last night and thought 'gee it's ages since I used one of these.' I still use my Easy Cook for roasts too.
Despite this the TMX still seems to get used twice a day on average.

[Chelsea (Thermie Groupie)]

but i was thinking if i had done the water and pasta on the stove then it would have all been done in the time it took to do the spag bol.

I often think that - particuarly with boiling the water for so long before adding the pasta.  I think the beauty of the TMX for me though is that I don't need to be standing there checking or stirring. My kids get a bit tired and crabby by tea time, so it's great to be able to walk away from the kitchen and know that dinner is cooking away safely. 

[brazen20au]

it's never occurred to me to use the tmx for cookign pasta lol

however i think the spag bog sauce is fantastic in it, much better than slow cooke ror stove top.

i don't know if i'll bother with doing the scrambled eggs again, purely for the cleaning factor.

i do cook soup in it but prefer stove top so i can make heaps more.

and of course the tmx doesn't make enough rice for our family.

[Thermomixer]

I often think that - particuarly with boiling the water for so long before adding the pasta.  I think the beauty of the TMX for me though is that I don't need to be standing there checking or stirring. My kids get a bit tired and crabby by tea time, so it's great to be able to walk away from the kitchen and know that dinner is cooking away safely. 

I just boil water in the kettle and plop it in and then add the pasta after the water has reached 100.  I put the sauce in a dish in the Varoma to keep it warm while cooking the pasta.

Like Amanda - pavs/meringue in the KA.

You can make the spag bol in the TMX in the morning and then put it on low in the slow cooker for dinner. ?? maybe

I'm a bit addicted so even like trying to make "souffles" in the Varoma.  Omelttes too in the Varoma.

[judydawn]

Yes, I also put boiling water into the TM bowl to hurry things along for cooking pasta.  These days I do most things in the TMX, used the stove top for the first time in a month the other night for pan frying lamb cutlets and then had to clean the damn thing   All my meal planning is done around the TMX though, especially during these colder months.  Summer time it will probably be different though.

[JaneeZee]

I agree with Brazen about the spag bol.  I love it done in the TM.  I also love the fact that the water for the spaghetti cleans the bowl for me!!!  As Chelsea says, I just get on with other stuff while it is cooking - & it doesn't burn.  I was so over scrubbing burned, stuck on pots!!!
I have a slow cooker but have never used it.  I am just not that organised to know what I am going to cook for dinner that morning let alone the night before...........that's the beauty of the TM.

[Shayla]

I am like Amanda I cook my mince on the stove top for at least three hours - don't like it made quickly it is not rich enough. I use an Anthony Worral Thompson recipe called Mainstay Mince which makes 2kg mince at a time and then I freeze it in batches for later use. He calls for two bottles of red wine but I only use one. Here is a link to the recipe http://www.bbc.co.uk/food/recipes/database/antonysmainstaymince_73336.shtml.
I also do not do egg white in the TM - they don't bulk up enough for me. I tend to make the curry sauce in the TM but fry off my meat in a pan then add the curry sauce and finish off in the slow cooker - I mailnly use meat with bones for curry.
Otherwise my TM is in use every day - mashed potatoes and veggies if not for anything else!
Shayla in Cape Town

[Chelsea (Thermie Groupie)]

I just boil water in the kettle and plop it in and then add the pasta after the water has reached 100.  I put the sauce in a dish in the Varoma to keep it warm while cooking the pasta.

What a good idea.  I get a bit caught up with reading recipes sometimes that I forget to think logically about things. 

[bron]

it's never occurred to me to use the tmx for cookign pasta lol

however i think the spag bog sauce is fantastic in it, much better than slow cooke ror stove top.

i don't know if i'll bother with doing the scrambled eggs again, purely for the cleaning factor.

i do cook soup in it but prefer stove top so i can make heaps more.

and of course the tmx doesn't make enough rice for our family.

Brazen, how much rice do you cook for the family? Am gobsmacked, I cook 400g which is plenty for 5 or 6 or 7!

[brazen20au]

if i cook two batches of 400g that is usually enough

(i usually only eat one small serving myself, maybe around 3/4 cup worth, i eat the least)

[bron]

Brazen, you must buy it in bulk! 800g rice for the family, OMG! Wonder if that amount could be made in the varoma?

[brazen20au]

yes, i buy 10kg bags lol (plus i always have basmati, jasmine and brown in the house)