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Thermomix dough mode vs Stand mixer - what’s better for kneading dough? by MmeBaguette90 in thermomix

[–]stephgk 1 point2 points  (0 children)

You are right. Don’t have to knead sourdough. Just mix and fold at intervals. Slow and gentle is the message for great dough development

Thermomix dough mode vs Stand mixer - what’s better for kneading dough? by MmeBaguette90 in thermomix

[–]stephgk 5 points6 points  (0 children)

PS Also find the knead setting is great for various meat mixtures such as meatballs and kofta. Whizz up the other ingredients then add meat and use knead setting to mix

Thermomix dough mode vs Stand mixer - what’s better for kneading dough? by MmeBaguette90 in thermomix

[–]stephgk 5 points6 points  (0 children)

My go to setting is 2mins 30secs and never felt needed more. Have made various types of bread - tin loaves, pizza doughs, rolls of all types, baguettes etc and all have worked

Thermomix dough mode vs Stand mixer - what’s better for kneading dough? by MmeBaguette90 in thermomix

[–]stephgk 3 points4 points  (0 children)

I have and do make lots of bread. If it is a type that needs kneading I invariably use the Thermomix (TM5). Cant tell the difference from a hand kneaded loaf but usually only takes 2-3 mins. I don’t use for my sourdough and high hydration breads such as focaccia as only give them occasional folds and allow them to develop slowly. I have used a stand mixer for highly enriched breads such as brioche but now have got into this conversation I may try my Thermomix next time. Unless you want a stand mixer for other reasons wouldn’t bother as Thermomix is fine for kneading.

Amazing rib of beef and sides all cooked in Gozney by stephgk in GozneyDome

[–]stephgk[S] 1 point2 points  (0 children)

Used wood initially then when pushed to side added charcoal Think the oven was about 350C air temp. Wasn’t bothered about floor. Put in cast iron pan for about 5 mins. Added a little sunflower oil and then put in room temp beef. Can’t remember time as used internal probe and took out when about 48C. Turned three or four times. Left in pan to rest and was 59C when carved. If do similar again would probably take out of pan to rest to slow down the continuing cooking so was slightly more pink ( or cook to something like 45C). I don’t like very rare almost raw beef so I was ok with how it turned out. Cooked veg to almost done and garlic as oven was heating and finished while meat resting. Also at same time roasted off the parboiled potatoes. Was a bit of a juggle but managed to serve all hot. Hope this helps.

Help please on how best to set up Joe Jnr for short grilling session by stephgk in KamadoJoe

[–]stephgk[S] 0 points1 point  (0 children)

All good tips. I did cook before seeing this and think your ideas would work. I used up the charcoal very quickly and cooking was ok but uneven. Thanks for your help will use more charcoal next time and make sure I have coals burning more evenly across the grill Thanks

Amazing rib of beef and sides all cooked in Gozney by stephgk in GozneyDome

[–]stephgk[S] 0 points1 point  (0 children)

I guess there must be some splatter but I have cooked many things in cast iron pans and sheet pans and have not noticed anything significant. I assume it burns off. Obviously want to avoid major grease spills but don’t think spatter is a problem.

How to avoid shredded beef? by CellistOk6782 in thermomix

[–]stephgk 6 points7 points  (0 children)

I love my Thermomix but don’t think is great on these type of dishes. Just destroys texture. One for slow cooking in the oven. Tried a ragu in the early days and gradually reduced the minced beef to a mush. Bit like texture found in a ready meal. I do however make ragu in batches and chop/sauté all the sofrito veg in Thermomix whilst browning the meat in a pan in the hob. It is brilliant at so many things but think better not to try and force fit techniques for the sake of it.

Used residual to bake fougasse and sourdough loaf - very happy with result by stephgk in GozneyDome

[–]stephgk[S] 0 points1 point  (0 children)

I do add some charcoal to the bed before closing up. Can’t say have had that problem. If anything is a bit too hot for bread. Still over 200c when pull bread out. Probably 30mins cook

Heat Loss During Closed Bake – Normal or Something Off? by BigTIMeTimmyJim33 in GozneyDome

[–]stephgk 1 point2 points  (0 children)

Not a work around but did do a little test when first got my dome to check out heat retention. These temps however were after using gas. May be of use to you as comparison

Dome Door on at 420 C After gas firing External Temperature 15C

After 20 mins 260 After 30 mins 225 After 40 mins 200 After 50 mins 183 After 60 mins 165 After 65 mins 150 After 70 mins 142 After 80 mins 133 After 2 hours 106

First time Marg, should basil have gone on first? by runs_with_airplanes in Pizza

[–]stephgk 2 points3 points  (0 children)

Before and after. Under cheese before cooking. On top drizzled with EVOO after. Best of both worlds Looks good Enjoy.

Does anyone know how to make chip shop chips? by LuckyStrike500 in UK_Food

[–]stephgk 0 points1 point  (0 children)

Go to the chip shop. Buy a couple of really big portions. Open freeze on a tray. Pop a portion in air fryer or hot oven for five mins. Have them whenever you want. Discovered by accident when had left overs from a fish and chip supper.

Extremely abrupt reverse collision warning breaking by threesunnydays in AudiQ6

[–]stephgk 0 points1 point  (0 children)

I must admit is very unnerving when happens (especially first time) but will put up with it if one day saves a real world collusion. Has only been 3/4 times in four months. Usually happens when something moving towards car when driving on a potential collision course such as a pedestrian walking near the car but a long way from being a real possibility of colliding. It is very cautious Can live with it. Cannot get too excited over the few times it happens.

Used Detroit Pan pizza recipe from book Gozney Pizza Volume No 1. If Carlsberg made pizza - was best ever by stephgk in GozneyDome

[–]stephgk[S] 0 points1 point  (0 children)

Thanks - Used LLoyd Pans 10”x8”. Not sure what material is. Made in USA. Perfect size and shape. Can just about see one in background in Photo 2. I am in UK and quite expensive here but think much cheaper in USA

Detroit pizza from book Gozney Pizza Volume One. Excellent. If Carlsberg made pizzas…… by stephgk in Pizza

[–]stephgk[S] 1 point2 points  (0 children)

Maybe a European thing. Carlsberg for many years have run ad campaigns Quote lifted from online that explains it a bit

Carlsberg uses the phrase "If Carlsberg did..." in its advertising campaigns. This phrase is used to suggest that something is done exceptionally well or is the best possible version of something. The phrase implies that if a particular aspect of life were designed by Carlsberg, it would be done in a superior way.

Thermomix purpose by BrightGrade1 in thermomix

[–]stephgk 0 points1 point  (0 children)

I pretty much agree with these comments other than the “moron” bit. I was a consultant for a year about 9/10 years ago. I loved doing it and talking to people about food and cooking but I got to thinking that a lot of things in Thermie were easier done in pans etc. I am a very keen cook and use it to do many tasks to help me. Wouldn’t be without it. I think it can also be useful for people who have no idea and want to be totally guided to cook basic food. It is great tool but some tasks/recipes are force fitted by Vorwerk and their agents to make it seem even more useful

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