Help - Meat always comes out a bit tough!!!

[Kimlw]

Help me please!  I am new to thermomix and have been cooking everything I can to try and learn all the tricks I can.  I am having huge problems with every meat dish I have done - except mince dishes.
The Strog, the chicken curry, the goulash have all turned out really chewy!!!!  What am I doing wrong.  I am following the book to a T???  Any suggestions would be greatly appreciated. 

[judydawn]

Hi Kimlw, welcome to the forum.  Sorry to hear you are having problems.  It may depend on the cuts of meat you are using so if you can tell us what it was exactly that you used in those 3 recipes we may be able to help you further.  I use fillet steak in the stroganoff and had no problem but some of the other girls used other cuts and if you read this thread , http://www.forumthermomix.com/index.php?topic=2417.0 it may be of some help to you.

To which chicken curry recipe are you referring? I like to use thighs mostly and cook on 90^o for a little longer than using breast meat.

I haven't done the goulash recipe in the EDC but if you check out some of the beef stew type recipes in Mains here on the forum you may get some idea of the type of meat they used and the times, temperatures etc.

My suggestion would be to try some of the forum recipes as they have been tried and tested, often have reviews and you will not fail. 

[Kimlw]

Thankyou sooo much for your help Judy   That thread was very helpful!

With the Chicken curry it was in the EDC book and I did use chicken breast.  I put it straight into the thermoserver when it was finished in the hope that it would soften up!!!  My Kids are particularly fussy with meat and anything at all that takes a little effort to chew wont get eaten  

The stroganoff i used beef strips as that is what my demonstrator made when she dropped the machine off.  I did make it again another day but again same result. 

I have spent the last hour reading other peoples tips and advice and am eager to try anything and everything. Looking forward to being a part of what seems like a very happy and helpful group 

[judydawn]

Glad it was helpful Kimlw.  If you want to try a really good chicken curry, try this one http://www.forumthermomix.com/index.php?topic=784.0 - it is not too spicy for children. Read the comments after the recipe to get the feel of it before you make it.
I knew I hadn't made the goulash from the EDC but I also remembered making a goulash of some description not that long ago so on further checking, found it was the one from the My Way of Cooking book.  Do you have that one?  I just cut up a bolar roast for that recipe and it certainly wasn't tough.

[achookwoman]

Kimlw,  as Judy has found,  Bolar or sometimes called Blade is excellent in the TMX.   Watch it for the last 10 mins or you will over cook it. 

[ColleenM]

Hi

From the little I've done so far, I find it's better to cook meat at 80- 90oC for a bit longer, than boil it at 100oC.

Colleen

[Kimlw]

Thankyou sooooo much for your help! 
Judy I am definetely going to try that chicken curry recipe it looks perfect.  And I do have the My Way of cooking book so I will try the goulash from that one.  Its Number 2 sons favourite meal.
Can't do it tonight tho - am so excited  - am going the the Thermomix Festive Cooking Class tonight!
I am so pleased that I found this forum.  You guys are all amazing
Kim

[johnro]

It is unfortunate Kimlw that you have had problems with the meat dishes. Over the past couple of weeks I have used only chuck steak (from the local IGA) for any of the beef dishes and chicken thigh fillets for any of the chicken dishes.  Follow JD suggestion if you are concerned about the end result of an EDC recipe - refer to the recipe review section fo the forum or use a dish which has been posted by a member.  Best of luck with the fabulous machine!

Cheers
Robyn    

[Zan]

Had beef casserole tonight (based on the gourmet beef recipe on here) and the meat was sooo tender (rump). Also find steaming fish/chicken etc produces ultra tender meat. Don't think I've had anything tough from the tmx.

[johnro]

It is a tasty dish Zan - always have used chuck for this since modifying for the TMX. Cheers - R 

[Zan]

Robyn, I made extra to make a pie and thought of that recipe as when we had it before dd1 thought it would make a great pie filling.
I tend to use rump for everything as buy whole rumps and freeze them in portions.

[johnro]

Hope the pie works out well Zan, I thought what a terrific idea when I first saw your post outlining your suggestion - let me know how it goes.

[Thermomixer]

Belated welcome Kimlw - hope things are improving