Thermomixer
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Posts posted by Thermomixer
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Cheese biscuits this am. The TMX on turbo made quick work of the cheese and butter. I split the dry ingredients, buzzed the cheese into half and the butter into the other half, then combined the two. I still worked in the liquid ingredients by hand.
The Thermomix will make short work of the mixing - you can use the Interval setting (ear of wheatr symbol) to knead it.
A couple of recipes Cheese biscuits, Cheddar shortbreads and crackers from the recipe developer for Thermomix Australia
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I'm going to need a little more practice whipping eggwhites in the TMX. Research leads me to believe that 2 minutes at speed 4 and 37 or 50 degrees should do the trick. I was making meringue for macarons - drizzled in my hot syrup, but don't think the whites were quite at the right stage when I started. Didn't get the 'bird beaks"
Afraid that they really don't do as well and may be due to the small opening in the lid to allow air in? (according to some). I use my Kitchen Aid for meringue/Italian meringue still - mcuh greater volume that you can get in too.
It may be just practice, but I don't use meringue very much, so just gave up after a couple of goes.
The Italians appear to have done it - Italian Meringue - you can use Google translator to translate the text. But basically as you have suggested.
An interesting variation with butter?
Good luck
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Kerry,
thanks for the useful info. Seems the thermomix can do many things. The main thing I'm interested in it for is how it makes ganache. Let us know when you try it out in that manner.
thanks
Luis
The Thermomix certainly makes ganache. There is a recipe in the Australian cookbook and I have posted a link before - Callebaut Ganache Making videoand other Thermomix uses with chocolate, and now that I've looked and see you are in California !!!
but there are schools demonstrating the Thermomix in the UK Coghlans Thermomix class -
Next version you say?
Not likely for a few years - somebody said 2015 - hopefully before.
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The fudge mixture was sitting in the TMX ....... while it was still somewhat liquid. Looks like it will set up ok, but I'll know better in the am.
Tooth achingly sweet of course - but I'm sure they will make quick work of it at work.
How did it go? Did it thicken/harden enough ?
Making a batch of 65º C water roux buns in the thermomix this evening. Easy to cook the roux by putting the small amount of flour and water in and cooking at 70º C until it thickened up. .....
Hopefully the next version will allow you to dial up more accurate temperatures - so eggs at 62o, custard at 82o
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The TMX is the perfect tool for choux paste. ...
Now if I could just get better at piping the suckers.
It really is great for choux/gougeres - but yes, piping into perfect even sized eclairs or profiteroles.... I am always amazed at professionals in the dessert section of restaurants, they make it look so easy.
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I wanted to make a bernaise sauce in the Thermomix to go with the steak I'm cooking tonight - but I've got no white wine, no shallots (too long in a plastic bag = rotten), no white wine vinegar. I do have tarragon - but that doesn't help me with the other missing items.
Even harder to make the silk purse when you don't even have the pig's ear
A recipe for bearnaise from a lad in Pennsylvania (? I think) Warren's bearnaise in TMX
Good luck - that is an area that the TMX does well.
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Pierre Herme's Lemon Cream is very easy in the thermomix. I ground the sugar with the strips of rind at turbo speed, then added eggs and juice, turned on at speed 2 and temperature 80º. Once the mixture thickened, I turned it up to 90 for a minute or so, then turned off the heat. Once the lights indicated it had cooled to 60 degrees I added the butter through the top with the speed at about 7. I was careful to put the measuring cup back in quickly after each addition. 5 minutes of beating at speed 7 and it was done.
Great work - did the result have little gritty bits of rind? I generally prefer to use the microplane for zest, although the consultants try to convince me that it is an acceptable result. Were they whole eggs or just yolks?
Very much appreciate the ability to learn from professionals - hopefully more TMXs will make it to US/Canada soon.
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Re the caramel - I don't want to use it to caramelize sugar - but instead to make chewy caramels - which is somewhat similar to the DDL - it relies on the maillard reaction to get the browning, not on browning the sugar. I suspect the TMX might work for that - but again the boiling over problem will be the issue. If you are interested in seeing the recipe for the caramel - head to the eG Confectionery course.
Ta, very muchly - checked out your 101 - need to study it more when I have time, but basically, from what I have found .... various people have told me different temperatures that the TMX will reach on Varoma temp. But, when I put peanut oil in and had it on Varoma for 15 mins the temp on my Blue gizmo didn't get to 120oC. So it is not likely to hit the 145oC
There are recipes from Italy for torrone (nougat) - but some cook the mix for three hours to thicken it. .... and it is only a small amount
May need to stick with tradition for those?Sorry, I am willing to try, but don't like the chances of success.
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I've been experimenting with a ginger custard recipe the last while. Can't quite get the consistency I want. Hey Thermomixer - I adapted your Creme Brulee recipe that I found online for my last batch. It was very thin when I poured it into the custard cups. I did 30 minutes in the varoma at 100C as per your instructions and it was still very liquidy. I poured it all back in the base and put it to 80C for 7 minutes at speed 4 and it thickened up - but still not as much as I would like. I wonder if the ginger is doing something to the cream. I did a cold infusion of not quite 1/4 grated ginger in the cream overnight and then strained. The flavour and smoothness is awesome - just not quite what I'm after.
Sorry, the recipe was fairly soft and needed to be cooled and refrigerated to solidify before putting the sugar on to brulee.
If it was the 6 egg yolks and 300g cream it should have worked? Ginger shouldn't have been a problem.
Just noticed the creme caramel recipe said 2 eggs (60g) - which should have read 2 eggs (60g eggs) or 2 x 60g eggs - was that the one?
Custards have been abit of a problem in the TMX - you really want 82oC - but it is 80 - not quite enough or 90o - scrambled if you don't watch it.
There a cream Catalan recipes that have flour and are firmer on the forum.
But I love the sound of the ginger custard.
There is a chef who is a TMX consultant in Tasmania who may be able to help. Will PM you.
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Ta - the recipe from the Forum is s follows:
Dulce de Leche
1 litre milk
130g sugar
120g brown sugar
200g cream
1/2 teaspoon bicarb
Place all in THX and program 50 mins, Temp Varoma Speed 5. Place basket on lid to allow it to evaporate without spitting.
When finished, quickly pour into jar and leave it to cool. When it cools it will be nice and thick. Keep in the fridge.
Can be used on cakes or as filling, or on pancakes.
..is that the recipe? Sorry if I have made a mess of your house.
It doesn't do caramel at all. Even using fructose or glucose with lower melting points. I have tried - just doesn't get hot enough.
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It's definitely Basmati, in this version he uses half and half of the rices.
http://dweb.repubblica.it/dweb/2005/02/05/...6caf436156.html
Just wondering if you have had any more success with this recipe?
Carlo gave me a copy of his book "Cracco, Sapori in Movimento" when we ate there in May. It has a few recipes for the Thermomix, but doesn't give times/speeds.
I know that the recipe you refer to was at 90 deg for 40 minutes - but other recipes lack detail.
Thanks
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okay, I did it. I now own a Thermomix. Hubby will be a tab bit upset!!
Actually hubbies tend to love playing with them,
- if you take it home you may find he does more cooking. -
For those professional interested in Thermomix recipes then Madalene at The British Larder produces a lot of great recipes that will give you ideas.
She is very helpful with her advice.
ermintrude who posted earlier in this thread has also set up a forum for Thermomix recipes and has some that may interest.
There is an English forum that has amateur home cook recipes and some tips. I have been involved with that site.
Good luck to those starting out with their machines. I have only had one for about 2 years and love it - but I am a rank amateur.
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He also gave us a Strawberry Sorbet recipe that he likes in the Thermomix.
100g. sugar
400g. frozen fruit
2 egg whites
1 tbsp. Fragoli
Unfortunately, I can't remember the specifics for processing.
The sorbet recipe is probably one of the simplest - put everything in and put on Speed 9 or 10 for 45 - 60 seconds.
Video link to an example
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Anymore opinions or experience with this machine? I might get one this Sunday but I need to know if will be a big help for ganaches.
From the Callebaut site - Cappuccino Ganache with Honey
Some other Thermomix videos at Callebaut site Thermomix Videos
good luck
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Help! I'd like to make Dulce de Leche in the Thermomix and let IT do all of the stirring.
One from an amateur's forum Dulce de Leche
It has been interpreted from a Spanish book and by all reports is good.
Thermomix collection
in Pastry & Baking
Posted
Love my Thermomix - but meringue is done in the KA - the consultants say you can get rid of the other kitchen equipment and I always tell people "DON'T DO IT !".
So I still use the stick blender and KA for lots of things, including using the pasta roller attachment and meat grinder (TMX doesn't do as well with mincing for sausages), sausage stuffer. Magimix(Robot Coupe) for slicing/grating large amounts of veg.