What are you been cooking today

[Nay-nay]

 DD and I whipped up a batch of crepes with REAL strawberry topping and chocolate ganache!! Beautiful!!

[cookie1]

I made Cyndi's Herb bread for my lunch visitors and they are so late that I've just had a big slice. It is lovely. I used 100g rye in mine and it is very light and tasty. I wondered as it only had the one rising after it was shaped. Will be making more of this.

[Thermomixer]

Carrot and white chocolate cake cooked in Le Crueset pan on top of the stove/hob - to test Caroline's idea. Photos to follow.

[faffa_70]

Carrot and white chocolate cake cooked in Le Crueset pan on top of the stove/hob - to test Caroline's idea. Photos to follow.

and a recipe maybe??   

[baf65]

Ive tried doing a curry using shin beef.....but even cooking it for a long time on a slow temperature the beef is so tough, so ive resorted to putting in a casserole dish in the oven to try and soften it up!  one thing i just dont think the thermo is any good for is cooking tougher cuts of meat - unless anyone has any suggestions

[bron]

Ive tried doing a curry using shin beef.....but even cooking it for a long time on a slow temperature the beef is so tough, so ive resorted to putting in a casserole dish in the oven to try and soften it up!  one thing i just dont think the thermo is any good for is cooking tougher cuts of meat - unless anyone has any suggestions

I have cooked ribs in a roasting bag in the varoma, 2 hours. They were delicious, very tender. Can you get roasting bags there, or are they just a Spanish thing?

[Patzee]

Hi Cookie1, would you please share Cindi's herb bread recipe with me, sounds yum.  Many thanks.

 

[judydawn]

Ive tried doing a curry using shin beef.....but even cooking it for a long time on a slow temperature the beef is so tough, so ive resorted to putting in a casserole dish in the oven to try and soften it up!  one thing i just dont think the thermo is any good for is cooking tougher cuts of meat - unless anyone has any suggestions

I have cooked ribs in a roasting bag in the varoma, 2 hours. They were delicious, very tender. Can you get roasting bags there, or are they just a Spanish thing?

Yes, we do have roasting bags here in Australia Bron.

[bron]

Made a lovely chicken soup. I made the chicken stock concentrate, and instead of washing the bowl, I decided to make a soup. I placed some skinless chicken thighs in the basket, and had milled some chick peas too. Just added 3 tablespoons of chick pea flour, it was really delicious with some of the meat from the basket added to the soup. A nice plain chicken broth, very cheap!

[bron]

Maybe worth trying them in the varoma in the roasting bag for a couple of hours. If you can wait that long!

[judydawn]

Made a lovely chicken soup. I made the chicken stock concentrate, and instead of washing the bowl, I decided to make a soup. I placed some skinless chicken thighs in the basket, and had milled some chick peas too. Just added 3 tablespoons of chick pea flour, it was really delicious with some of the meat from the basket added to the soup. A nice plain chicken broth, very cheap!

You are so ingenious Bron - well done.  Beats rinsing the bowl and pouring it down the sink.

[baf65]

Bron...i have cut the beef into chunks so I dont think roasting them in the bag would have been the best thing...anywayh its in the oven now and the meat is rendering nicely...I feel that the thermomix just doesnt soften the meat enough

[judydawn]

Ive tried doing a curry using shin beef.....but even cooking it for a long time on a slow temperature the beef is so tough, so ive resorted to putting in a casserole dish in the oven to try and soften it up!  one thing i just dont think the thermo is any good for is cooking tougher cuts of meat - unless anyone has any suggestions

Baf65, I have great success using oyster blade steak for stews & curries in the TMX.  Shin beef (osso bucco?) I would only use in the slow cooker but DH (an ex-butcher) says you can get a tough piece of meat from any part of the animal and what may cook up nicely today may not do so next time. Hope you eventually enjoyed your meal.

[Thermomixer]

baf65 - lateral thinking - certainly is possible to cook it longer term in the Varoma,  An oven bag would work, but you can just put in a bowl.

It will take some time, so plan to have some chicken bones or beef bones to make some stock while you are cooking the meat.

You should be able to cook at 100 degrees longer times so that you can cook the stock too.

The other thing is to marinade the meat for a while beforehand.  I use a vacuum packing system and leave it overnight.

[Thermomixer]

Well baf65 - you're never going to get to Club 500 unless you learn how to make osso bucco in the Thermomix - joking, but guess what our Club 500 hero has on the TMX website?? ??

http://www.thermomix.com.au/01-club500-01.html - and she only cooks it for 40 - 60 minutes ??  She marinades it first.  You could write a review?

So shin of beef curry should be a doddle. Since the meat is cut up.