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A friend has purchased a thermomix and started including items from it at dinner parties. The things that I have had have been in the categories of "nearly good" and "almost ok".
Is this a thing like a tower defense game (or chaos theory math) where you set up all of the preconditions and then the thermomix just does its thing? (so maybe her preconditions need some tweaking)
Or is it more the cult of the thing where the expense of the device and the support group of other owners leads people(owners) into thinking what comes out of them is delicious?
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As with all cooking, there is a lot of discretion and personal preference. Just blindly following recipes which state 7 seconds chopping speed 10 is not a good idea as depending on season and variety some items may turn into a pulp when you are looking for a fine chop etc.
Being able to control temperature and to have it stir make things like a risotto, custard or hollandaise so much easier to make.
So it is perfectly possible to produce bland poorly cooked food with one. There are very few things it can do that you cant in a normal kitchen, but the convenience is huge.
My magimix would not be able to turn sugar into icing sugar, but the thermomix is significantly more powerful.
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Ok, sorry.
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Hmmm.
Read DJ's first part and thought "fuck me, I could replace my unused bread machine counter top space with that and my life would be brilliant."
Read joeym's post and was all "fuck that"
Read DJ's second part and now I am all "hmmm"
Basically, it's a blender, plus stir function, heat and scales. One of the best blenders I've used- you can get some fantastic textures with soup and the like-, but a blender.
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Come at me, Mary Berry...
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I found beef shin yesterday at the local butcher. I hurried home from work grabbing a few supplies and made an improvised boeuf bourguignon consisting of whatever I grabbed and what I had at home. I rendered some lardons a bit in a dutch oven and seared the beef shin on its sides. Then I took out the meat and put in onions, carrots, mushrooms, radishes, garlic, and a little tomato pulp, and cooked it down a bit. Then threw in some pepper corns and bay leaves and put the beef shin on top of it all. Then poured a bottle of wine in and plenty of salt and pepper. I put it in the oven at 160C and went out for a 4 hour bike ride (well, three hour bike ride and one hour at the pub). When I came home the house smelled rad and everything had cooked great.
I kind of suspect that I turned coq au vin into boeuf bourguignon but fuck it, it was good. I stuck the little bit of marrow on some bread which was nice as well.
I ate some of the leftovers today and, as expected, it was even better.
Beef shin, you know? It's a thing.
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As with all cooking, there is a lot of discretion and personal preference. Just blindly following recipes which state 7 seconds chopping speed 10 is not a good idea as depending on season and variety some items may turn into a pulp when you are looking for a fine chop etc.
Being able to control temperature and to have it stir make things like a risotto, custard or hollandaise so much easier to make.
So it is perfectly possible to produce bland poorly cooked food with one. There are very few things it can do that you cant in a normal kitchen, but the convenience is huge.
My magimix would not be able to turn sugar into icing sugar, but the thermomix is significantly more powerful.
It sounds like part of the key is making it stay in its lane. It's ambitions must be kept in check. "You make great sauce hollandaise, better than many; there is no need to try turkey stuffing" you explain in soft tones while stroking its hair gently.
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inspired by DJ and his mention of brisket - i did this at the weekend, brined over night, Dry rub then BBQ on indirect heat with whiskey smoked woodchips 3hrs -( finished in the oven as the heavens opened) for 2 more hrs.
served with kohlrabi slaw and new pots!! -
There's only 1 place in the whole of Lisbon/Portugal you should do this.
Seafood and steak sarnies is actually the only thing they cook there.
It is beyond good. Not the cheapest in Lisbon, but by far....... the very best.
http://cityguidelisbon.files.wordpress.com/2014/03/ramiro.jpg
http://media-cdn.tripadvisor.com/media/photo-s/01/7a/87/15/gamba-a-la-aguillo.jpg
http://media-cdn.tripadvisor.com/media/photo-s/02/ed/a9/01/cervejaria-ramiro.jpg
http://www.weheart.co.uk/upload-images/ramirolisbon9.jpgEt Voilá: Prego à Ramiro
http://purplefoodie.com/lisboa-ramiro-2.jpg
sidenote: Read it somewhere recently, we (portuguezers) are the #1 seafood eaters of the world.
csbWent down there this afternoon and it was bloody closed!?! We'll try again tomorrow... x
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looking for a couple of heavier salad recipes, thinking along the lines of pearl barley, green lentils, wheatberries, cous cous, though it doesn't have to do include all of them at the same time, as I'm trying to make something to get me through the 4pm slump and I'm also trying to wean myself off sandwiches/bread as I find I tend to slump after eating those as well.
as a side note, I'm allergic to nuts, and not a fan of seeds.I've got the riverford organic cook book, which I've seen some interesting recipes in, as well as River Cottage Veg which I'm going to raid for inspiration, but does any favourite recipes come to mind, hit me up..
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closed on account of it being monday?
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FIshermen never stop working here, straight out of the water and onto your plate...
We ate at a great place called Palmeira tonight, nothing fancy just really great food... Beautiful fried cod with black eyed beans and a salad and little thin pork steaks with chips and rice... Delicious... Everyone else was eating snails, wish I'd done the same thing, they looked great...
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looking for a couple of heavier salad recipes, thinking along the lines of pearl barley, green lentils, wheatberries, cous cous, though it doesn't have to do include all of them at the same time, as I'm trying to make something to get me through the 4pm slump and I'm also trying to wean myself off sandwiches/bread as I find I tend to slump after eating those as well.
as a side note, I'm allergic to nuts, and not a fan of seeds.I've got the riverford organic cook book, which I've seen some interesting recipes in, as well as River Cottage Veg which I'm going to raid for inspiration, but does any favourite recipes come to mind, hit me up..
If it's something filling but not high carb you're after, grated cauli is all the rage right now and this recipe's lovely, as are all the recipes I've used on this blog: http://ohsheglows.com/2013/07/14/detox-tabbouleh/ -
Oh and this guy was on the radio the other day talking about his quest to create a new salad every day for 4 years: http://saladpride.blogspot.co.uk/2011/11/365-days-of-salads.html Some nice ideas in there.
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Roast chickens/slow cooked beef, salads and roast potatos
This is boss and was a total success thanks dude. Was absolutely delicious and i'll def make it again.
In the end I made a sort of ras al hanout-esque dry rub to coat two large chickens that I spatchcocked and roasted but over a grill pan so a lot of the fat dripped away. 40 mins on a medium heat then covered with foil and turned right down for the rest so they got crispy skin but stayed moist. served them roughly chopped so people could get a mix of dark and white meat.
Also did a load of lamb leg steaks marinated in tonnes of garlic, lemon, black pepper and olive oil and crushed rosemary. Barbecued them but kept just pink in the middle.
My missus did that Ottolenghi green lentil and spiced rice thing with the sweet crispy onions on top http://www.theguardian.com/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi
I made a huge fatoush style salad of cucumber, red onion, radish, celery, tomato, mint, parsley, lemon juice with hummus and yoghurt dressings on the side.
I had bought loads of flatbreads but with the mejadra there wasn't much need for them. Just realised I forgot to char the fennel. Ah well.
No pics as I was too busy cooking then eating then drinking (all whilst entertaining a gaggle of feral toddlers).
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@StandardPractice
Thermomix is becoming the go to gadget in the kitchen. Took 20 minutes to make risotto last night and after the first 5 I could just leave it to do all the work.
It also makes great iced coffee, it grinds sugar to a fine powder, blitzes the ice and then blends it together with milk and espresso, perfect for warm summer days.
We are getting an extension done soon, and lose our kitchen for a couple of weeks. Possibly all we will have to cook with will be the thermomix and a microwave, and I think we shall be fine.