After months of research (summed up in this thermo-machines comparative table) and attending so many demos (I documented my Thermomix and Tefal demos on the blog), I have made my decision and chose MY thermo-machine. It was a hard decision and my study made me discover so many other machines than the famous Thermomix, that I got pretty confused in the end.
Not a single machine had absolutely everything I wanted. It would have been too simple!
What made me choose the Magimix Cook Expert are several strong points:
– it is designed and assembled in France,
– it has a large capacity bowl (2,5l of liquid and much more in volume for solids),
– it is not only a thermo-mixer but is also a food processor that chops and grates at an incredible speed and different thicknesses,
– it is induction based,
– the temperature increment is 1° (great for precision baking/patisserie, it makes sous-vide cooking possible unlike a 5° increment),
– its steam system is 100% metal, I am always worried to cook plastic at high temperature,
– it is Magimix quality, very sturdy, doesn’t move, the joints are easy to clean, easy to take off and put back, it is heavy and stable, it’s definitely one of the best quality thermo-appliances I have seen in my research.
What I am worried about and need to check:
– is this “blade-based” machine going to mush my beautiful curries and risottos?
– will it make all the delicious recipes I sampled at the many demos I attended (such as the tuna dip, the risotto, the instant ice-cream, the apple-carrot-beetroot salad)?
– will it make good bread?
Along with Magimix, I narrowed my choice to Thermomix (latest version) and Kenwood Cooking Chef.
Thermie was ruled out because of its smaller size, not enough for my family of 5 and many friends, its very annoying beep (yep!), its terrible look, the less sturdy aspect of its construction compared to Magimix and its “Tupperware style” selling system. I will regret its integrated scale and its reverse motor for the blade (even this I am not too sure it changes anything, I will investigate with my friend Peggy who owns one).
Kenwood Cooking Chef was ruled out at in the very end because of the position of the motor head which is at the top and the middle of the bowl. This gives you a restricted access to the bowl. I have the Kenwood Chef and find it very difficult to pour something (liquid, eggs, sugar) without pouring part of it on the side of the bowl or on the rotating whisk top bit which will keep it until you raise the head and then it will go everywhere. Also I don’t like the industrial look of Kenwood machines. It looks very sad…
I will regret its dough hook though. I think it is truly unbeatable when you want to make proper bread as it breaks the gluten in the same way a baker would by hand. This is true especially if you can knead your dough at 37° and make it rise in the warm bowl (1° increment here too). I will also miss its special pâtisserie attachments.
So as you can see, the decision was tough! But here it is. I have had a few days to play with it, when my work and kids let me ;) and I had a ball. Next posts I will tell you all about it in detail.
Oh and one important thing, this machine was bought by me. I am not sponsored by Magimix :)
I am a huge fan of their brand and the quality of their products. This one, like my other Magimix appliances is up to my expectations. I hope it will last me for many years.
I flew all around the planet with this massive box (the photo makes it look small but it was a 20.1 kilo enormous thing). It was packaged in a cardboard box with a makeshift plastic handle… Miraculously it arrived intact!
I was soooo excited when I opened the box. And there they were: the giant cookbook with 300 recipes, the scale and the instructions.
Wow, this is the big, big bowl and the steam system which is 100% metal, easy to clean and no plastic which I like.
There was a special offer when I bought the Cook Expert. I was given an iPad stand with a pen you can use to surf the web when your hands are dirty or wet.
There was also a free citrus press.
And last but not least, in the list of 3 gifts, there was a smoothie maker / juicer.
This is it! The steaming basket with the metal tray.
How beautiful is this little guy… I chose the red version.
You can see on the left the slicing, mincing and grating tool. On the far right the 300 recipe book, next to it the slicing and grating disks in their special box, in front of it on the right the egg beater, on the left the very powerful blade for bowl number 1 of the transparent food processor.
This transparent food processor has 3 different bowls or sections, the large bowl “number one” with the big blade is made to mince. It is great for salmon or steak tartare. The medium bowl “number two” is where you place the chopping and grating disks, think cheese, carrots, cucumbers, zucchinis, potatos. The mini bowl “number 3” has a small but powerful blade to chop herbs, nuts or anything small.
You can of course use the main metal bowl to chop too.
In front you can see two different spatulas designed to scrape the different bowls.
The first thing I did when the whole box was opened was to clean each part carefully with hot water and mild soap. I dried them with clean and warm tea towels (it is winter here and I make good use of my old oil heater :)
OK then! This is the first recipe I made! The “floating island”. It is my dad’s favourite dessert. It’s comprised of a light French custard (we call it Crème anglaise which means English cream) on which floats large chunks (the island) of poached egg whites drizzled with marvellous toffee.
No need to say that it is delicious and that the recipe will be on the blog soon. Of course, I will put a thermo-machine recipe and a standard one.
A whole new adventure has started! I am so excited :) And I am not the only one!
Léonore and Alex have found a new house…
Alex: “But Mum, is the new machine going to cook for us now?” Mmmhhhh