I was lucky enough to be invited at a Thermomix demo at my friend Peggy’s house. It was a treat :) Not only I was very interested to see the monster in action but because she is a delightful cook and a lovely host. So this is my Thermomix review.
It is limited to what I saw as of course, I do not have a Thermomix in my house (yet!).
Peggy showed us the principle of Thermomix recipes, in books and built in. The genius of having recipes inside the machine, thank to a chip, is that you can follow the steps without having to look at your cookbook.
Some funny people say that this is for those who do not cook! I wonder who is the cook who knows all his recipes by heart… I have cooked since I was very young, tons of recipes and have always had trouble remembering a recipe 1 minute after I read it ;) How many grams of sugar was it again?
This is gold…
There is a professional thermo-machine I have heard about since, The Hot Mix Pro, which can actually record all your actions and create a recipe which is saved on an SD card. You probably know the Bellini (by Target) which also have an SD card on which you can add more recipes and create your own. I love it!
Peggy took my friend Sophie and I through the whole Thermomix demo assisted by this vertical book.
We started with an instant sorbet. I know most of you who have been introduced to the world of thermo-mixers know all about it, but for me it was a first! I have always used my ice-cream turbine to make ice-cream (before that I didn’t like the crystallisation part so I didn’t even bother). It is a long process as I usually go beyond the max length of the ice-cream program which is 60 mins! And that doesn’t count the preparation.
Here Peggy threw sugar in the bowl, blitzed it into a fine powder. Then she tipped fresh ginger and drained canned pears (her fresh pears were a bit too hard) and ice cubes. Zzzzz and there you have an ice-cream. It took about 2 mins including peeling ginger. And most of all, it was delicious! I was amazed…
It is possible that this dish only makes people buy this machine…
Then Peggy offered to make a beetroot, carrot and apple salad. All you need to do here is to tip Spanish onion, whiz, beetroot, whiz, apple, whiz, carrot, whiz… Add a drizzle of oil and vinegar. Sprinkle salt and pepper and in e few minutes you have a gorgeous sweet and fresh salad.
The salad was wonderful :) I loved it. I read about this salad later and people were complaining that it was not proper grated carrots. The funny thing is that when I was a kid I hated grated carrots. I could eat carrots cooked or even raw but not in tiny strings… I still don’t really like them that way. I suspect it is the percentage of sauce per micron of carrot that breaks it for me… So I always cut my carrots pretty chunky in salads. This Thermie salad was absolutely perfect for me.
We also took a bit of time to check some Thermomix recipe books. It was fun and interesting.
Next step was a ham and peas risotto. It was simple, quick and no fuss. Parmesan was pulverised in a thunder and put aside. Onions and garlic were cooked in butter and oil, the arborio rice was added, cooked in the buttery mix too and then water and white wine were poured. It then took 22 minutes and no gymnastic! It was ready, crunchy enough, creamy enough. It was delicious.
Peggy also made a rosemary foccacia which we ate with shanklish a Lebanese I happened to have in my bag (as you do…). It was soooo delicious… I will make this foccacia Thermie or not.
The dough was made in the Thermomix then let to rise in the special Thermomix silicon mat (you only get when you are a rep as a reward for your work).
After that we also made chocolate custard which was a Ratatouille moment for me… It reminded me of my childhood, my mum used to make that for all the kids… every morning… it was so nice and comforting… Peggy told us that she has a personal recipe she prefers to the official demo custard one. It is an attempt to copy the French dessert sold in all French supermarkets called Danette au chocolat. She says and I trust her judgment, that it is the closest you will ever get to the real deal. I cannot wait to try it. (I took a picture of her recipe…)
The conclusion of this afternoon cooking is very positive.
It was my first encounter with a thermo-mixer. I loooooved it. I wonder how I have been living without it for so long :) At first my goal was to make it a sauce assistant. I am a sauce maker, I use them all the time but the idea of spending 20 mins or more stirring in front of my stove kills me. So for me this was a machine I would use for Béchamel sauce, Béarnaise, Hollandaise, sabayons, crème pâtissière (pastry cream). I also thought of risottos and rice puddings…
Then I realised that Thermomix and thermo-mixers can do much more than this. The chopping, the weighing (exclusive to Thermie) without moving the bowl from the base, avoiding you to dirty 10 mini bowls in the process, the slow cooking, the yoghurts, the quick curries, the simultaneous steaming, the instant ice-cream, the profiteroles, the soups and so much more. It is a wonderful concept.