Cooking with Tenina

[achookwoman]

Moderators please shift if this is in wrong place.
Cooking with Tenina
Last night I was lucky enough to attend Tenina's cooking class. I didn't count, but there were probably well over 20 people attending.Three 'girls' had driven from Bendigo ,(through a storm), and 2 from way up north , from Wangaratta. No one regretted attending. Tenina could have filled 2 classes from our area.
I am a bit of a cooking class junkie and by now know what I need to look for. I want to find out new information and I want to be entertained.
On arrival we were all provided with a small drink/sample of Aztec Hot Chocolate Shot. The ingredients were described in a booklet that was most professionally presented. This booklet contained the 9 recipes that Tenina was going to make and we were going to taste.
Throughout the evening, Tenina's generosity of spirit was evident as she shared tips with us about how to get the most out of our TMX.
The tips that i found most valuable were.......
1.Always use the very best ingredients that are available
2.Use Couverture chocolate for best results
3.Cook onions on Varoma temp for 5 mins.
4.To make icing sugar, grind/cool/grind/ cool. Do this 10 times so that it is not gritty. This is how commercial icing sugar is made.
5,Bread is best kneaded for 4 mins. ( but we already knew this) Tenina said that this develops a better texture.
6.Most things can be chopped at speed 5., however herbs need speed 6 or 7 to prevent the herbs wrapping around blade.
7.To chop nuts, best to add to a wet mix so that they don't turn to paste.
8. place small ball of dough into a jug of luke warm water. When it rises to the surface of the water , the main ball of dough should be ready to be shaped.
9.Melt chocolate at 37/ speed 1. Chocolate ganache at 50.
10. Tenina uses raw sugar in all her recipes, unless otherwise stated.
11. Soak and drain Quinoa before cooking.
12. Most Australian ovens are not accurate in Temp. test your oven.

What was most popular?

Several people mentioned the Baked Camembert en Croute. I was pleasantly surprised at the Quinoa filling in the roasted peppers, What I really enjoyed was the Pecan Dacquoise.

If you can possibly attend one of Tenina's classes, do so, as you will get to use your TMX to greater advantage.
Posted by elizabeth at 12:05 AM

[dede]

Thanks for that info Chookie. All this info helps us all become better cooks and have better results. Tenina's classes not only sound really good but lots of fun too.
If Tenina comes to Tassie (north) I would definitely go along.

[trudy]

Glad you enjoyed your class Chookie.  I had a great time on Monday and look forward to her returning to Adelaide!!!!

[Cornish Cream]

Great review Chookie I just love hearing all about Tenina's cooking classes 

[jeninwa]

A great review chookie, l learn something's from your post. Love
Tenina's classes.

[judydawn]

Yes thanks Chookie for taking notes which is what I should have done but I tend to veg out when I get a chance to go out like that.  I am going to print off your list of Tenina's hints and keep it inside FFS. Glad you had a great time - I loved the camembert thingy whatsit too.

[cookie1]

Thanks Chookie. I'm sure you reminded us all of at least one thing. I'm glad you enjoyed the class, I always do too.

[JulieO]

Thanks for typing out those tips Chookie. 

[Bedlam]

Thanks Chookie, i love going to Teninas classes also but usually forget 1/2 the info because as you say she is very generous with her knowlege.

[johnro]

That was a terrific summation of Tenina's class Chookie, have printed the hints and pasted onto insIde cover of FFS - thank you!!!!   

[goldfish]

That was a terrific summation of Tenina's class Chookie, have printed the hints and pasted onto insIde cover of FFS - thank you!!!!    

I've done just that, too.  Many thanks ACW!!  That was brilliant!!

[Frozzie]

Thanks chookie... Will be trying out the icing sugar tip for sure as stop bothering with it having that grainy texture..😊

[johnro]

....same here Kym have never been happy with icing sugar!!!!   

[gertbysea]

Thanks so much. Great tips. A lot more interesting than boring old " back to basics".

Must get some Camembert.

Gert

[Halex]

Thanks chookie, your  the best

I am going to try the onions.

Would love to hear how the icing sugar goes, I buy mine

H

I have a miele oven, cooks to perfection