Posts tagged thermomix

Do I love my thermomix now? An update 15 months later….

Someone just posted on my old post – Do I love my thermomix (you might be surprised), asking for an update on how I’ve settled in with my machine. I was fairly strident in my skepticism back then, so it seems only fair to fill you in on how I’ve gone, long term. It’s been 15 months now, so the novelty has worn off and I can assess its usefulness without my mind being swayed by the TM hype.

So here’s the truth…. I don’t use my thermomix very often. But when I DO use it, it’s fantastic. But I can get by without it for days on end.

My husband calls it the $2000 egg poacher, since I’ll go for a couple of weeks doing nought with it but bunging on a bit of breakfast. ‘But what a breakfast!’, I say. Perfectly soft-boiled eggs. Almost. Every. Time (colder water temps in winter meant I had to up the cooking time – learned that the hard way one morning, cracking open an almost raw egg).

Needless to say, husband raises an eyebrow and checks out the space on the wall where his $2000 television could have been proudly mounted. He’d probably have watched that for more than 5 minutes every week or so.

BUT. (And there’s always a but, isn’t there.) I LOVE TO COOK. So pots and pans are a bit joyful for me. Stirring sooths my soul. Chopping calms me down. Cooking is some strange therapy. I totally understand, though, that many people hate cooking and feel the nightly need for food production as a weight of concrete pulling them into the depths of mediocrity. And for those people, then the thermomix is a brilliant device. You need no kitchen flare to produce a good meal. Apparently the new model even tells you what to do next, so you need not even worry yourself with the tedium of recipe reading. GOLD.

And I’ll confess that mid-week, when all the shite is flying everywhere, the TM has saved my skin on many occasions. For me, this is where the machine shines and this is the theory behind the recipes that I chose to convert for my Thermomix ebook (check it out here). It’s perfect for those mid-week food production nights when you just want everyone to just shut up, eat and go to bed.

Yes, it does do it, and it does do it well. If you are dealing with food allergies and creating everything from scratch then I can see how much you would love your thermie. I have used it to mill sugar and I use it to mill brown rice into flour. And it’s absolutely-freaking-fantastic at all that. Yesterday, I used it to easily make a fantastic strawberry jam out of some soggy old cheap berries that were definitely no good for eating. GOLD.

But if you’re thinking about buying a thermie, I would keep in mind that rarely does a contraption truly change our behaviour. If you think that a TM will help you eat more vegies, you’re wrong. If you think a TM will allow you enough time to bake bread from scratch, you’re wrong. If you think a TM will save you money, you’re wrong.

If you’re making broader lifestyle changes, then a TM might assist you with those. Going gluten-free is a little easier. Cooking every night from scratch is a little easier. But a thermomix is a lot like a gym membership – forking out the money is NOT ENOUGH to motivate you to truly change your lifestyle if you’re only half-hearted.

If you want to make bread, a breadmaker is a wonderful thing. A $40 rice cooker is essential and does a wonderful job, as does a $40 mini-food processor. For less than $200 I can have all the kitchen help I need to make lasting changes in my lifestyle.

I’d recommend giving some of those gadgets a go before making the big thermomix commitment.

Oats, but not wheat. And quite yummy, too.

Oats, but not wheat. And quite yummy, too.

Wheat-free blueberry muffins

1 cup brown rice flour (brown rice, milled in the TM on 9 for 30 seconds)
1 cup oat bran
1/2 cup raw sugar
1/2 cup desiccated coconut
2 tsp chia seeds
1 egg
3/4 cup milk
1/2 cup fat (either oil of your choice or melted butter, cooled)
1 punnet blueberries

Preheat the oven to 180C – line 12 muffin holes with paper cases.

In a large bowl, mix together all of the dry ingredients. In a separate bowl or jug, whisk the egg, milk & fat together. Pour into the dry ingredients. Combine well then mix in the blueberries.

Use spoons to divide the mixture evenly between the muffin holes. Bake for 30-35 minutes until firm and golden.

Makes 12.


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Do I love my thermomix? You might be surprised…

Take me to your leader.

Take me to your leader.

So last Thursday, the mothership landed. A lovely Thermomix consultant named Kellie dropped in and got me going on the device that will do everything – revolutionise my cooking, fold my washing and felate my husband.

With true cult fevour I spent the next three hours making a risotto, 12 muffins, 1 tub of cashew nut butter and bread. The next day I made bread, homous and jam. Tomorrow I’m looking forward to perfectly soft-boiled eggs, more bread and a soup. (Am I sounding a bit ‘hungry caterpillar’ yet?)

And do I love it? Well, I am actually a bit more reserved than you might imagine. As my hubster eloquently put it – “it’s very German, seems to be more about food production than cooking”. And I reckon he’s nailed it. There’s not much art to it, but heaps of efficiency and repeatable results. Since though, families do deal in food production most of the time, a thermy is never going to be a wasted investment. The amount of dishes you can cook in the time you have changes drastically and the type of things you’ll cook alters too. Bread was never high on my to-do list, but it has been easy to whip up two loaves in two days. Score. And I can easily see how it will increase the amount of stuff that I’ll make from scratch, using wholefoods, and that’s a huge win.

But there’s hype to sift through, too. Making muffins in it was annoying. All the mixture stuck in the blades. I think it’s easier to mix muffins in a single bowl and then divide the mix out. The homous was delicious, but I can also make delicious homous in mini-food processor. I find it’s more about the recipe than the gadget.

If though, you’re not a keen cook and owning a thermy gives you the encouragement you need to make these things, then obviously I’m not going to be critical – my end goal is just to get people cooking, so if the thermy gives you the confidence you need to try it, then that’s awesome.

My biggest gripe though, is that the machine is for right-handers, not left-handers like me. Everything needs to be done clockwise around the blades and I actually find this difficult with my non-dexterous hand. In the end I rebelled and dug out my sticky muffin mix using my left hand – in the process taking some significant gauges out of the fancy $18 spatula. So I need to try and reprogram my brain and get my right hand working better. I’m sure those Germans are actually doing me a favour, forcing my brain to rewire thus helping me ward of dementia for an extra year or two.

But at $1939, it’s frustrating that I couldn’t order a left-handed blade set.

So for me, it’s going to be a great extra tool to have in the kitchen, but one lacking in a bit of soul. It does a great job of churning out food and I am looking forward to revisiting a few of my old recipes to give them a thermomix tweak. Stay tuned.

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