Hi from Cairns

[Paul]

Hi I'm Paul from Cairns

Until recently, I didn't know thermomix existed, but when I saw it I knew I had always wanted one!

I'm mostly interested in using it for breadmaking and ice-cream making, and adapting techniques I already use, and experimenting.  I've already had a few failure and successes in a few days of use and I'm getting fatter from eating all the successes (and failures).  I hope I can contribute a few recipes.  Last night I made a chicken terrine for dinner which was really nice, so I've put in that recipe in case anyone wants to give it a go.

Cheers

Paul

[gertbysea]

Hi Paul from Cairns. I too live in Cairns and have had my Thermomix only a few months. After making bread by hand I am now happy to let the machine take over the kneading! Easy as. Let me know how you go with ice cream making. I haven't tried it yet. Be sure to look for cream going cheap to make your own butter for your bread. Though not a sweet eater I was given some citrus  fruit so made a cheap and delicious marmalade in only 30 minutes. Unbelievable. Have fun with your new toy.

[Paul]

Thanks Gert

I will let you know how ice cream goes.  I think the temperatures recommended for custards etc are too high at 90 C

Paul

[bron]

Hi there and welcome!
I make custard at 90º and it works every time for me! I do leave the MC off for the last 4 mins so that air gets in. The ice-creams are fantastic, I make plenty of them too! All my desserts that go wrong end up as lush ice-creams!
Hope you enjoy the forum as much as I do!

[Paul]

Thanks Bron

Seeing as you're form Spain, do you use whole eggs or just yolks?

Paul

[cookie1]

Welcome Paul. You live in a very picturesque part of Australia. Enjoy your Thermomix.

[judydawn]

Hi and welcome Paul.  Nice to have another man amongst us and it will be interesting to see what else you end up doing apart from ice-cream and bread. The machine is so versatile it is a pity to only use it for a couple of things.

[Paul]

I've also made jam and soup so don't worry I'm not limiting myself! 

[Master Moderator]

Paul,

A very warm welcome. Have fun.

Admin

[bron]

Thanks Bron

Seeing as you're form Spain, do you use whole eggs or just yolks?

Paul

I use whole eggs, unless I have yolks left over from something,

[Paul]

I wonder whether whole eggs are less likely to curdle than yolks at 90?  Having said that, I do like the Spanish ice creams so maybe I'll give that a go next time.  Thanks Bron

[brazen20au]

welcome paul!

[Paul]

Thanks Karen lovely to be here

[Thermomixer]

Welcome Paul,  hope to see lots of contributions.

The temps for custards will vary - yolks only probably better at 70 or 80 deg, with whites / thickeners at 90 deg.

Good luck

[Paul]

Thanks thermomixer, I had a gut feeling about the whole eggs and the higher temps.  I'll try some more ice cream this weekend and see how I go at the lower temperature.  It was a bit sad to take off the lid after my last effort to find scrambled eggs.