New Topic

[judydawn]

MM has given us this new topic for posting non-thermomix recipes.  We can transfer some of the recipes you've posted in What's for Dinner, thanks MM

[tarasis]

Thank you MM and Judy. Wheres a like button when you need one

[JulieO]

Wow, quick off the mark there Judy, thanks so much. 

[cookie1]

Thanks Judy and MM and golly you have been busy Judy.  This is a good idea.

[obbie]

  Thanks MM & Judy.
great Idea.


This forum is so friendly.

Robyn

[CreamPuff63]

This will be great. Are you able to put the Crispy Shredded Beef with pic up as that was very delicious? The recipe itself I think was on p.97

[judydawn]

That one is on CP.  If I have missed any others please let me know or you can transfer it over yourself.  I've been back to page 50 of What's for Dinner but could well have missed something. 

[Yvette]

Great idea thanks everyone

[Halex]

Help needed

I have a deep fat fryer, i bought it for hand cut chips as a treat once per month.

I am so scared of it, it is similar to an open fryer in a fish and chips shop.

I have no idea how to use it, what temp to cook at and for how long..
Advice please

Thanks

Hally

[judydawn]

Didn't it come with a manual Hally?  You can always try to Google information.  I've never had one myself but there is bound to be someone out there with one.

[tarasis]

Hally Google is a good bet, stick the exact model number in and you should be able to find the manual. A few years ago we managed to find the manual for the massive fridge freezer that was in our rented house on the internet, after it started acting a little funny, despite it being about 10 years old.

[Cornish Cream]

Fantastic new topic.Thanks MM,Judy and Cookie 

[cecilia]

Help needed

I have a deep fat fryer, i bought it for hand cut chips as a treat once per month.

I am so scared of it, it is similar to an open fryer in a fish and chips shop.

I have no idea how to use it, what temp to cook at and for how long..

Don't be scared, Hally.  They are really good inventions and very safe way of deep-frying.

[andiesenji]

I have an electric deep fryer that I place on a metal tray on my stovetop so I can use the exhaust fan to carry away the fumes, especially when cooking fish  or something like chiles that can release a potent element that causes burning eyes.
I've found the cleanup following a session of deep frying is much easier as most of the tiny fat particles get sucked out of the area instead of drifting on to everything in the immediate (and not so immediate) area.

The most important thing to have with any deep fat fryer is an accurate thermometer.   I have a couple of these, which double as candy thermometers, and which, with the metal housing that has an adjustable clip on the back to hold it to the side of the vessel, is easy to place and move when necessary.    And the numbers are large enough that it is very easy to read.   It is 12 1/2 inches long.

I also have a digital probe thermometer but the wand is not really long enough to show the heat at the bottom of the fryer, which is most important, in my view.

[tarasis]

Duh, apparently I misread Hallys comment and combined it with the following to understand that she wasn't sure how to use it and didn't have a manual. Sorry.