Varoma Hints & Tips

[faffa_70]

As most of us know.....the varoma is the most underused part of the TMX ... so I thought maybe we could start this thread to encourage people to use it a little more.

So start posting and hints or tips you have for using the varoma and maybe also anything you use it for that isn't a recipe as such.

For example

I am not a fan of sausages but my kids love them (ugh) and the family is also partial to a good curried sausage.

So instead of frying them to eat or boiling them to make curried sausages I now steam them in the varoma for about 8-10 minutes depending on how many I have in there. You know when they are cooked as the skins come off them!  You will also be amazed at the amount of fat that comes out of them - even the top of the range one 

[Meagan]

Great idea Kathryn. I just did my Varoma training last week and it was really inspiring. I just need to branch out a little and try some new recipes!

[faffa_70]

Meagan I need to find the time to do my Varoma training!!! I will be picking your brains for the extra info at the get together!!!! 

[judydawn]

Thanks for reminding me of this Kathryn. I know ILB does her sausages this way and as DH is partial to a nice sausage occasionally I will have to do some for him.  Guess you would make a nice brown onion gravy in the bowl whilst the sausages are steaming but how would you stop all that fat from going into the gravy?

[Katya]

I find the Varoma is really good for reheating left-overs and much better than the microwave. 

For instance,  last night reheated some duck and pork that was a doggy bag from a chinese meal we had had out and cooked some rice underneath..   I put the stuff to be reheated onto a dish so the moisture was retained.   Worked really well.

I also reheat risotto in the Varoma very successfully - obviously not as good as freshly made but passable for an everyday meal.

[faffa_70]

I'm a big fan of reheating in the varoma too Katya!!

This is why I thought I would start the thread too as a lot of things I do by nature now and forget to pass on - then when prompted to put on my thinking cap it starts the ball rolling 

[cookie1]

I don't know if this is recommended or not. Tonight when I cooked vegies etc I filled up the spaces with cherry tomatoes as we had heaps.  They were lovely steamed.

[Meagan]

Probably something most know.....but use the Varoma lid upside down as a tray to collect drips when serving from the Varoma

[Thermomixer]

Oh boy,  just don't get time to put my thoughts together on this topic.  I *HEART* my Varoma.

Makes bread, puddings, biryani, souffles, frittatas, steams vegies (cookie1 - I made a Kylie Kwong dish steaming cherry tomatoes in the Varoma and made a sauce to pour over - unpublished data  ), steaming fish, steaming meat before flash grill to give better texture to the meat (IMHO), ........

Oh and yes, when taking the lid off - lift opposite side first so steam doesn't go into your face and then lturn the lid upside down and slip it under the Varoma as you lift it so no drips go onto the banch.


More to come in time ??

[faffa_70]

Please please please!!! 

I love mine too and am trying to remember when I use it to come and add things but still forget...so everyone out there even if you think it is well known tip or idea or not please post it as different information gets passed on from different consultants etc and there is a wealth of information out there if we could all collate it in the one place 

[maddy]

Is there a steaming guidline on here somewhere for vegetables?
I'm just winging it, and sometimes I end up with mush   

My demonstrator is a little slack, and I have been waiting for my varoma demo since last October, so I can get the book.
P.S......still actually waiting for the delivery demo to get another thermoserve too 

[Thermomixer]

Not on here that I know of - it is in a couple of books.  Might have to check and get back

[judydawn]

Maddy, these are the times in my FSA cookbook for you to work on.

Carrots 800g 30 mins cut into slices
carrots 800g 25-30 mins whole, very thin
broccoli florets 800g 15 mins
cauliflower florets 800g 25-30 mins
cabbage 800g 23-25 mins, different kinds, cut into strips
asparagus 800g 25-30 mins, stalks, medium size (this is far too long,  only take around 7 minutes)
peppers 500g 15 mins, cut into 1cm strips
button mushrooms 500g 15 mins
peas 500g 16-18 mins frozen
potatoes 500g 30 mins cut into pieces, medium size
leek 800g 25 mins cut into slices
green beans 800g 25-30 mins whole
fennel 800g 30 mins cut into quarters
fennel 800g 18-20 mins cut into slices
spinach 500g 10-12 mins fresh, not more than 500g
zucchini 800g 25 mins cut into 1cm slices

Thats the vegies, there are fruit, fish & seafood and meat times too if you want them listed.

I must admit I don't even look at this chart, I wing it like you do and it also depends on how much you like your vegies cooked.

[Thermomixer]

Boy THAT WAS FAST !!!!!    You really are a HERO member JD

[judydawn]

I must have been typing it whilst you were answering it Thermomixer    Right place and the right time, I'd say.  Nice to be of help.