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  1. #11
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    headoverfeet is offline The truth will set you free, but first it will **** you off. -Gloria Steinem
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    Sorry forgot to say, I don't like stir fry in the thermy but I do do non-fried fried rice (it's steamed).

    For sauces, say white sauce/custard, you just throw it all in and turn it on for x min at x temp at x speed (custard is 7min, 90oC speed 4).

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  3. #12
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    I'm also looking for more Thermomix answers (sorry GirlX I hope you don't mind me pushing in on your thread). Do people use them for lots of prep? I like cooking, but chopping, grating, grinding etc is not so fun. And how are they to wash up?

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  5. #13
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    headoverfeet is offline The truth will set you free, but first it will **** you off. -Gloria Steinem
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    Quote Originally Posted by Babymay View Post
    I'm also looking for more Thermomix answers (sorry GirlX I hope you don't mind me pushing in on your thread). Do people use them for lots of prep? I like cooking, but chopping, grating, grinding etc is not so fun. And how are they to wash up?
    Yep, I use it to chop my veggies, herbs all the time, do be aware though you don't get a uniform diced shape though. Grating yep- cheese mainly. Grinding, I grind my own sugars, wheat and some spices.

    Washing up, 20 seconds and a small amount of water will do the job throughout the day after dinner I do that then I undo the bottom and give the seal and under the blades a quick wipe. It's all dishwasher safe except the lid seal.

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  7. #14
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    Washing is so easy! Just pull it all apart and wash in warm soapy water. You can also put water in and turn it on for a bit but I only usually do that if I'm making multiple things. It always gets a good clean after its been used for the final time or for a meal.

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    Quote Originally Posted by Bell & Bug View Post
    Yeah, the scales replace measuring cups, so 1 cup of flour weighs 150grams etc, but the recipes are all in grams so you don't have to convert.

    To make say a bolognese I would put an onion in the bowl, the garlic cloves, bacon, carrot, celery and any other vegetables I want to use and chop it all up in the bowl (no crying over onions anymore!) then I add the oil and set it all to cook down a bit. Then add the mince and brown that, then add my tomato purée and paste and any herbs and then let it all cook/simmer for about 20-30 mins.

    So much easier than having to cut everything up, stand at the stove while you cook everything etc etc, hardly any dishes (the Thermomix bowl and one knife).
    Sorry for all the questions, buuuut....

    So, what about recipes that aren't Thermomix specific ones? So, if you needed a cup of dessicated coconut (for example), would you then have to look up how much that weighs in a Thermomix book?

    And what about adding things at different stages? E.g., usually when I cook, I'll brown onion first, then garlic/ aromatics, then slowly add other stuff, then mushrooms toward the end. With a Thermomix, do you throw everything in at once? And, if so, doesn't that affect the gradual imparting of flavours you get otherwise?

    And if you were making the bolognese (back to that one again), would you throw in all the veggies whole? So, you'd throw in an onion, carrot, etc. unchopped up?

  10. #16
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    So, what about recipes that aren't Thermomix specific ones? So, if you needed a cup of dessicated coconut (for example), would you then have to look up how much that weighs in a Thermomix book? Depends what the recipe is, I usually just guestimate with my eyes.

    And what about adding things at different stages? E.g., usually when I cook, I'll brown onion first, then garlic/ aromatics, then slowly add other stuff, then mushrooms toward the end. With a Thermomix, do you throw everything in at once? And, if so, doesn't that affect the gradual imparting of flavours you get otherwise? Recipes ask you to do garlic, onion, herbs together. Then to add harder vegetables and to chop then meat and then you cook it after adding liquid.

    And if you were making the bolognese (back to that one again), would you throw in all the veggies whole? So, you'd throw in an onion, carrot, etc. unchopped up? See above. See above, some recipes ask you to chop things and set them aside, I use serving bowls/plates when doing this saves on dishes

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    An onion you would add in quartered, and Other vegetables pretty roughly chopped. I usually just 1/4 everything to add.
    If you are converting your own recipes you can either find out how much a certain cup measurement weighs of the stuff you want to add, I use taste.com.au's charts, or you can just use the cup measurements if you want to, you don't HAVE to not use cups lol.
    And you can add things gradually, so brown the onion and herbs etc then add mince and brown that etc. So not all in at once.

    Have you YouTube any Thermomix videos?? Probably a good idea I'll link some if you want?

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    today my thermy cooked Perfect Porridge (tip/weigh in oats,milk,water - press timer, heat turn speed dial) for breakfast while I got the kids ready (on a school day it cooks while I make school lunches and yell at them to get dressed)

    I made mayo to add to the tuna dip that we spread on saladas

    We made a delicious Broccoli salad in seconds

    I poured in cream and whipped up some butter, used the buttermilk that seperated from that to make buttermilk scones.

    All super quick - what I personally love is that we are eating food that I would probably never attempt because a) not the best in the kitchen. b) kids are feral and always divert my attention. c) I am time poor. d) the additives and crap in food sends DS2's skin crazy.


    The other arvo I walked the kids home from school - sat them at the table to do homework while I prepared the bits and pieces for Mushroom Risotto (couple of minutes)Grated some parmesan cheese (no 'anticaking agents!) in 10 seconds - set aside ..chucked in the half onion garlic clove and handful of parsley - buzzed it for a couple of seconds to chop finely, added oil, set heat/timer/speed - it sauted while I helped with homework - beeper beeped, I added rice, sauted a bit more, added stock (that I made the previous night packed full of vege goodness), water, mushrooms, set timer/heat/speed for 17 minutes...ran around getting three kids ready for soccer training... it beeped as I was zipping up my boots..poured into thermoserver bowl - kept it warm while it set/thickened up...(quick 20second buzz of water in TMX and swich out with water - wipe dry)... came back from soccer training and hour and a bit later we all sat down to a yummy more-ish risotto, served 5 with plenty left over.

    -if I was to do that 'traditonally' - it would NOT have gone so quickly and easily.

    The kids loved it and ate it all so I whipped up an ultra quick sorbet for them for a treat.

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    I've been keeping track with a 'foodie pic' album on FB (boring some - making others drool)
    LMK if you want a link.

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    Quote Originally Posted by FiveInTheBed View Post
    I've been keeping track with a 'foodie pic' album on FB (boring some - making others drool)
    LMK if you want a link.
    Yes please


 

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