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The Thermomix or what?

2/2/2018

12 Comments

 
Picture






 Crisp polenta & chunky pesto - easily helped by the Thermomix

Someone has asked about the Thermomix, (wondering why, I presume, I didn’t call on its services when I was “without stove” for five days?)
 
A few years ago, after an extremely busy time at the restaurant leading up to the end of the year, I felt I needed a personal present and bought a Thermomix.  I love it, but wouldn’t recommend it to everyone.  Here are my pros and cons.
 
In case you don’t know, the Thermomix is a combination food-processor – blender with built-in cooking ability.  In restaurants you would need a bank of them. (The erstwhile El Bulli had six, I believe.)  They are definitely for home use.
 
There have been claims against Thermomix for accidents while using.  This I put down to the fact that it’s very powerful and needs to be sold only to sensible, intelligent people who will treat its power with respect.
 
It’s large and takes up lots of bench space.  It’s quite noisy in operation.
You can have faith in its German engineering.
 
I’ve heard raves and sighs at how good it is for baby food. It makes marvelous baby food but then again, babies grow up. All the food prepared in it is “sloppy” food.
 
My uses
  • Soups – marvelous for velvety, smooth soups. Once emptied, you wash it, half fill with water and detergent, turn it on and it washes itself.
  • Hollandaise & Béairnaise sauce – as people are sitting down and getting settled, turn it on and hollandaise is ready just as they try their first sip of wine.  No curdling and no messy splashes on the frock for this essentially last minute preparation.
  • Proper egg custard (and thus good for crème brûlée) – beautiful and no chance of curdling.
  • Quince paste – just cut quinces in half and core.  The machine does the rest with no dangerous volcanic splutters to burn you.
  • Polenta – I’ve really got into polenta now. As with quince paste, no bubbling volcanic burps.
  • Pâté (or parfait) of chicken or duck livers – the sort that is like a custard and then baked. (For pâté with cooked livers and butter, the food processor does an easier job.)
  • Brioche – which is a long, tedious process of kneading and waiting, this can be easy.  You still have to hang around, but.
  • Pesto - easy - and for anything else mashed up.
 
Frankly I could love it for the polenta and hollandaise alone but is the price tag worth it to you?  Perhaps I haven't explored the suggestions of the on-line "community" enough.

  • It’s an excellent and very powerful vitamiser but some things are more convenient in the food processor (and here I’m assuming you have “the good one”).
  • It won’t make you a better cook or teach you to cook. Doesn’t teach you how to use it away from their recipes.
  • No, you can’t really see it as one-pot cooking – too small a capacity. A stew will only feed four.
  • Won’t really soften onions or brown meat so “stews” miss this essential flavour development.
  • There are lots of fun website forums to browse through for recipes, but once again it’s all sloppy.  To save time, I tried the apricot chutney recipe.  Easy but it was more like a sauce.
  • Bread making is restricted to a small loaf.  A food processor is better for the mixing.
  • The steamer is very small and must be filled with hot water or it takes ages to steam. It can handle Chawan-mushi for two. (Post 5th October, 2017)
  • It does lots of things you don't need.
 
I’m told about someone who knows someone whose niece knows someone else who uses it all the time. Not sure what that means but it does tell me that, all the time, they’re eating sloppy food.
 
If you’ve got the bench space, can blow a couple of thousand or are simply bored, you might look forward to the polenta.  I’d recommend an ice-cream making machine or an upgrade on your Breville Whiz if you don’t have “the really good food processor”.

Thermomix Polenta  (4 -6 depending on how you use it)
This works very quickly so have all ingredients ready to hand.
  • 1 cup polenta
  • 3 cups water
Cook at 100˚, 12 minutes, speed 4
Add
  • 1/2 cup cream
  • 1/2 cup  Parmesan that you have "flaked"
  • 20 gm butter
Cook for 2 minutes, speed 3
Pour immediately into a bowl and serve or better still, pour into a dish approx. 150cm x 270cm.  Cool, cut into squares or slices, brown in butter and serve.
*Polenta can be "enriched" by using part water part stock or part water part milk.
**There is no salt because the Parmesan is salty.  For next time, season with a little salt if you think it's needed.  Nutmeg is also nice.

​Thermomix Pesto
Throw into the Thermomix bowl...
  • 60gm fresh basil leaves
  • 40gm pinenuts
  • 40gm Parmesan (that you have "flaked")
  • 60ml olive oil, minimum
Grind at speed 5.  Stop machine and scrape down.  Grind again, lower speed, until you have your preferred consistency.  Add more oil if necessary.
Scrape into a bowl.  Wonderful fresh but will keep for several weeks in the refrigerator.

Comments - see below to add...


12 Comments
ROSA MATTO
2/2/2018 10:07:27 am

Catherine - as you know, I have a troubled relationship with my Thermomix. That very silly and inane Katering Show rubbishes risotto as 'wet, sloppy rice' - surely made in a Thermomix.
But I use mine for 5 things only and then as a food processor if I want ingredients ground to a fine powder.

May I suggest that when making lengthy recipes like quince or apple paste, put a thick towel folded up in the kitchen sink and set the machine on this (or in the laundry if you don't have to watch it). Some of the noisy racket is absorbed, no worry about it marching off the bench and the inevitable splashes are not splattered over the walls.

The cost of a Thermomix is a plane ticket to somewhere exotic - perhaps to see the Northern lights, a trip on the Ghan, or a holiday in Broome. You might be able to afford a 'really good' processor as well as the processor.

Reply
Cath link
2/2/2018 10:51:08 am

Excellent suggestions to help with noise and safety.

Incidentally I LOATHE that "Katering" show. Someone has paid good money to have those two gels promoted, I assume. They constantly mention their body parts and inner workings.
I would offer a coffee (or tea) and my time to have someone carefully explain the humour. Give me Fawlty Towers on food, any day.

Reply
Allison
2/2/2018 08:59:49 pm

Maggie and I went to see Nigella in conversation with Paul Cullen yesterday. She was charming and interesting. An audience member asked her what she thought of Thermomix. She said she can see their advantages, but she likes being part of cooking.

I'd love one for quince paste, but as I only make it once a year when my sister gives me fruit, it's more cost effective to spend the five hours at the stove.

And, I'm with you on the Katering Show.

Reply
Cath link
2/2/2018 09:08:49 pm

So relieved to hear your comments on every topic.

Yes lovely but very expensive quince paste.

Reply
Helen Vincent
3/2/2018 02:07:01 pm

I gave a thermomix to my daughter in law as she was very busy working full time plus looking after 3 kids & her husband.
She does use it for soups etc. but she found that her son was interested in using it And he has produced meals to help out
Not sure what he cooked in it but I think stews,perhaps ?bolognese.
Must ask if it is on going!!

Reply
Cath link
3/2/2018 10:27:00 pm

That was very kind of you but it seems she should also be spending time re-training her husband and kids in the kitchen.

Looks like her son might be on the right track.

Reply
Kym
3/2/2018 05:12:04 pm

Thanks Cath for your honest appraisal of the Thermomix. I always wondered if it was a valuable asset to cooking. You have convinced me not to buy the big, expensive and noisy machine. I will stick to my traditional cooking techniques

Reply
Cath link
3/2/2018 10:24:36 pm

You've got it in one. It does a tiny, tiny number of complicated things well but over all, if you enjoy cooking, just keep cooking.

As I said before, if you have the space and money is burning a hole in your pocket, get an ice-cream making machine (and they're cheaper).

Reply
Glenys Rowe
5/2/2018 09:59:34 am

Dear Cath,
I think you've hit the nail on the head. The Thermomix was a yummy mummy hit. It was good for baby food but once the babies are demanding sushi, the Thermomix ends up at the back of the cupboard with the Rubic cube and the yo-yos. Do I need one to make quince paste one in a blue moon? Probably not, but I do want to know what "the good one" food processor is please.

My old workhorse one (is it a Breville? I don't know, the writing has worn off, but its 20 years old and has a piece of gaffer tape holding the lid together and is still going strong. (The two new ones I've bought when guilt about the gaffer tape look got too much just weren't as good...)

Reply
Cath link
5/2/2018 10:38:58 pm

Good comment about the sushi.

IMO, the food processor has to be a Magimix. It's super strong and will last you a lifetime. The latest ones have three sized bowls in one and it seems to be a good idea. Mine won't wear out...

Reply
Pascale link
16/2/2018 05:32:57 am

To make the polenta on the stove is it basically the same you cook on low heat for 12 minutes?

Reply
Cathy link
20/2/2018 05:50:55 pm

Yes, but you have to do the stirring, stirring, stirring. Also watch out that it doesn't "gloop" up and spit hot steam at you. But it should all work. It's a very forgiving recipe.

Perhaps you might like to read something by that great chef, Mr Google.

Reply



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