EDC Revamp - Tenina needs input.

[Russell]

Russell would the carob powder be like the corn flour? where it is that light you have to get a spoonful and literally "DUMP" it in for it to weigh, if you sprinkle it in you won't get an accurate measurement.

Possibly, but I'd say it's even lighter than cornflour. You put the spoon in it and a puff of "dust' floats up.

Russell.

[meganjane]

I'll suggest both options.
Thanks cookie1 for your tips and tweaks and isi.
Isi has agreed to allow her Portuguese Roll recipe to be included.

Chelsea, I don't mind essays!!

[cookie1]

MJ is good at marking essays.

[I Love Bimby!]

Thanks MJ for volunteering 

As I make another batch of cordial (this time blueberry) I thought I'd add my feedback on this recipe:

Fruit - I'd change 130g to 130-150g
Sugar - change to 1/2 - equal weight of the liquid
Lemon -  lemon to be used per 150g fruit

Would also suggest a note that the quantity can be tripled.

Thank you 

[meganjane]

Thanks ILB, I have already mentioned halving sugar, and the fact that it doesn't make much, but will add the tripling recipe comment and the lemons comment.

[I Love Bimby!]

Sorry had a couple of glasses of bubbles  - which were just going to go to waste... can't have that in thermomix land 

That should read: 1x lemon per 150g of fruit.

Thanks MJ 

[cathy79]

Cooking pasta in the Basics Chapter - I always have to turn the temperature down to 90 degrees after I add the pasta, otherwise it boils over.  But the pasta still cooks perfectly, and wholemeal seems to not need extra time (although it does depend on how much I cook).

[Thermomixer]

Good call CB79 - I tend to do the same as the bubbles come up thru the lid !

[SoBlessed]

Further to this, I can't see any instructions for cooking pasta dough that you make yourself (p15). Would it be the same as for dry pasta(p16)? I'd like cooking instructions under the pasta dough for cooking pasta that you make from scratch in TMX.

[Chelsea (Thermie Groupie)]

In my suggestions I outlined a basic pasta dough making procedure - resting, rolling etc (more than just mixing the dough), but I didn't think to put cooking times for fresh pasta.  Good idea SoBlessed. 

[meganjane]

Thanks for both ideas. I've already sent the tweaks to Tenina, but will send this as an extra addition!

[Thermomixer]

Further to this, I can't see any instructions for cooking pasta dough that you make yourself (p15). Would it be the same as for dry pasta(p16)? I'd like cooking instructions under the pasta dough for cooking pasta that you make from scratch in TMX.

The fresh pasta will only need a couple of minutes rather than the 8-12 mins for dreid pasta (unless you do dry it out)

Beware - it really is important to get the water nice & hot, add fresh pasta quickly, and watch it closely or you will have flour soup.

[SoBlessed]

Thanks for this Thermomixer, I'll give it it a try soon