When I went to France last (French) summer, I couldn’t resist but to contact Magimix because I had heard they had made a very interesting improvement to the Cook Expert I bought a year before. At the time, the machine they sold was limited to 30 mins of cooking when the blade was set on zero movement. The new version allows a 2h no stirring cooking. This meant proper sous-vide cooking! Most sous-vide recipes are under two hours and for the long ones it’s easier to restart the program once than every 30 mins.
So Magimix heard me and kindly offered to show me the newbies on the Cook Expert. So here they are!
First of all Magimix has improved the cap. It is now deeper, so you have a better grip when you want to open and close it. It also has a more efficient screw. The cap screws very tightly on the glass lid. The risk of the cap falling when you turn the lid upside down is nil.
The egg beater now handles a temperature up to 110°C. This allows you to make an Italian meringue with hot sugar syrup. The limit on the “old” cook expert was 80°C.
There is a new spatula (at the top) which is a 2 in 1 tool now. When you slide the handle off, you get a metal spatula which is the exact size of the metal bowl’s bottom. This is going to be your best friend after a risotto or adventurous cooking experiments…
See… you can scrape the bottom with a proper tool now.
This is the “mini-improvement” type but so pleasant. The new version of the steam basket shelf has holes that are less sharp than before. So if you happen to put your fingers in it you won’t get cut.
That’s not a new tool but a new trick to me :) You can actually hold the tray of the steam basket with the spatula’s tip :) It’s a pretty neat trick isn’t it!
So there you have it. The Magimix Cook Experts sold from now on are equipped with:
- A 2 hours “no movement” cooking possibility,
- 1 two-in-one spatula which allows you to scrape the bowl,
- 1 lid cap which has a better grip and screws on tighter
- 1 egg beater that can handle up to 110°C
- 1 steam basket shelf which will not chop your fingers.
If I understood well, all the machines being sold in Australia and in France at this stage and probably a few months back are the new version. But if your Cook Expert doesn’t have one of these features, just contact Magimix and I’m sure they’ll sort something out.
Edit (21/12/2016): The new version of the whisk will be available in Australia only later on next year. If you have an old whisk and want to change it, it’s probable that Magimix will sell the new version separately.
MORE:
My Cook Expert “opening of the box“.
My complete review of this machine.
A Thermo-machines’ comparison table.
Hi there
Thank you so much for a great review on the cook expert. I purchased one this week after a day couch side doing the comparison between the magimix and a few other brands. I’m super excited to start using it and think you have a great blog.
Your info regarding the improvements was very helpful and good to know. I purchased mine at Myer and can confirm that the new whisk in addition to the other improvements are now available in Australia. Only thing I did note is that the manual in the box is still the old one as the new V2 one is now online on the magimix Australia page. Not much different to the V1 just a couple of changes.
Thanks again for such useful information!
Hello!
Thank you for your kind words.
From what I understood, more and more machines sold in Australia will be equipped with the new improvements. It’s fantastic that yours has already got the whisk. Not that we make Italian meringue every day but it’s nice to know you can :)
Regarding the recipes, Magimix had changed about 8 times the original book with very small changes they did according to the users’ feedback. I have the first and the last version and haven’t had time to look at all the differences.
It’s important to note that the app recipes are always up to date, so in case of a doubt, have a quick look there.
I hope you enjoy your new toy :)
It’s time for cold rock melon soup and instant sorbets!!
Have fun!
Thank you so much for your valuable info. You are to be congratulated for your fantastic research.
After 40+ years of using a Bamix stick blender I have decided to upgrade to a food processor. Product reviews led me to the great thermo debate and I was all set to buy a Magimix Cook Expert, however, after reading your excellent review it has made me realise that the Cook Expert is really an overkill for a single person who rarely entertains, so I am now back on the hunt for a food processor. I’m finding it difficult to sort the wheat from the chaff and wondered whether you think that Magimix is still a good choice. I’m thinking of going with the Magimix 4200. The 3200 may be okay but I do like to cook up batches of things and freeze for easy meals later, so the 4200 may be more suitable. Or is there another brand that you favour when considering food processors?
Any feedback will be most appreciated, and once again, congratulations and thank you for sharing your hours of research.
Hi Shirley,
Thank you for your message.
It’s really a hard question. I think it would be perfect starting from 2 people. For only one person, it might possibly be too big. It actually depends on your habits. If you usually cook things in batches of two or three servings which you freeze or refrigerate like a custard or a soup, a lentil dahl or a curry, it will ake your like so much easier. But if you cook only for 1 plate, I don’t know…
I like it so much I think that if my family left me for good ;) I’d still use it because it’s unbeatable for so many dishes which I’d eat for 2 nights.
So I’m not sure.
The other food processors are nothing like the Cook Expert, they’re just food processors. They do not cook, they do not have any programs which prepare a dish at the press of a button. They cannot in any case replace a cooking appliance.
Any other brand I’ve used or seen will cause you the same dilemma. These machines are made to cook for a few people, so Cook Expert or Thermomix or Cuisine Companion or any other will be an overkill if you need to cook very small quantities at once.
I hope this helps!
Flo
Thanks for your very speedy response Flo. I had decided to settle for a food processor but your response made me think again because I do cook up large batches and freeze for later on and more so now that I am eating mostly vegetarian. I have continued my research and it seems the Magimix Cook Expert is definitely the number one all-in-one product but I have one more query that I haven’t seen mentioned yet …..
I like to cook a tofu and veg curry and am wondering whether this could be cooked in the Cook Expert? Or would I still use my slow cooker for tofu and veg curry?
Understand you may not have cooked with tofu but any feedback you can give will be most appreciated.
Hi Sue,
I haven’t cooked tofu in it, even if I have gorgeous new Asian cookbooks with tofu recipes! If you use a slow cooker I think you should be able to use the Cook Expert too. The reason is that it has a “no movement” setting for the blade and an accurate induction system. You can cook at slow temperature for a long time.
There is a limit of 2 hours cooking on zero movement but you can set your alarm and press the button once again.
I hope this helps :)
Flo
Hi
On pictures, I don’t see any difference between the caps and the steam basket shelves.
For the 2h no movement cooking, does that mean you have 3 minute numbers for the expert mode timer? The one I’ve seen in demo in december had only 2.
Hi Nessie,
There is absolutely no visual difference between them. The cap has a better screw and a deeper grip. The shelf has less sharp holes so you won’t get cut when grabbing it with your fingers.
Regarding the 2h cooking time, I’m not sure, I don’t have this version :)
When I looked at the simmer menu, it was exactly the same than the expert programme, except that the values set by default were not the same. Then I’ve realized that the 2h no movement cooking is exactly the steam program!
Feb 2017: The Cook Expert machine is still being sold with the old whisk (Australia) (as I received Feb 2017).
The really really sharp processor blade, which must be stored outside your unit, has no protective case, which is very dangerous.
It would be great, since cost is $2,100; if a large storage blade box was included (there’s plenty of room in the packing box) so you could not only store the sharp dangerous multiblade but also room to store extra discs you might wish to buy. This would also encourage customers to buy the extra discs. Instead you only get a small box that only fits the discs that come with this machine. I think if you re paying so much for the grand extravaganza machine, then you want all the bells and whistles, as you are paying a Mint for it, and you probably are the sort of person who wants the opportunity to expand on your investment later with more discs, but who wants to put their hand in the kitchen draw and slice your fingers on loose sharp blades and discs, no-one! As a family sized machine, the lack of blade safe storage makes it not family friendly!
There is no dough blade included with the food processor, even though it is advertised as being a full food processor except for the shared base motor.
I don’t know how you can tell if we have received a model with the other updated improvements of cap and 2hour cook time (which would be extremely worthwhile).
There is no “contents list” on or in box, to be able to check that you got everything, or also, to give you the specifications of each item.
I am used to receiving this in all equipment I’ve bought, from kitchen electrical to stereo electrical to board games, too…everything, from $10 value to thousands dollars value, BUT not for the rrp$2,100 Cook Expert.
-The machine demos online and in stores were impressive, but I feel these issues are a real let down.
I also read on Magimix website FAQ that the machine sparks at the back and to ignore this, the would freak me out, I’ve always been told by electricians that if an appliance sparks to stop using it immediately, to throw it out or get an appropriately qualified appliance electrician to repair it.
Then there is the FAQ note regarding a burning smell that may occur with use. Magimix advised this will go away with use. It also sounds alarming to me. I have only ever smelt a burning smell on appliances and household electrical when they are shorting or electrically faulty, the last one was my desktop computer, which firstly gave off burning smells, then caught fire. The previous one was my carpet shampooer, high powered quality brand, shorted the whole house each time I plugged it in (to test), electrician warned very dangerous!
I still like the idea of the Magimix CE but I’m very nervous now.
PS. Thanks for your very informative and helpful “Flo report”. Often hard to know if feedback reviews come from company employees or sellers or from independent customers and independent reviewers. Thanks Flo.
PPS. The Magimix food processor is excellent, 4200XL bowl is a perfect size, if Shirely/Sue Williams is reading.
Hi Wendy!
You made me laugh with the Flo report ;) I know all my machines and products reports are very geeky ;) It’s how I do things… Probably a bit too much but I love these things way too much not to talk about them in details.
I agree about the large food processor blade. It’s a shame there isn’t a box that has all the blades and more room for disks. I bought the chocolate one and the thicker and thinner one (I think… I can’t remember) and they’re in a drawer which is not too practical. People do complain about big boxes on their bench or in their cupboards too. Magimix must have cared for the latter :)
For the large blade, I just have my own box and it works pretty well.
About the dough blade, this is a recent creation for bread-makers. You can totally use your universal blade as a dough blade. It’s exactly like the Thermomix. It works just as well. The dough blade is only if you want to do massive breads, and big brioches. You can make normal size breads and brioches with the normal blade.
Magimix created the new dough blade because more and more people make their own bread in pretty large quantity. It’s also a quite cheap accessory you can buy later if you think you need it.
I find it pretty cool that Magimix keeps on creating new accessories and cool things to make you machine more versatile. It’s much better than any other similar machine in that regard.
About the FAQ, I wouldn’t freak out :) Any machine’s FAQ is a list of terrible things that could happen. It’s the job of FAQ makers to list those. I have had the machine for a long while now, it works super well, no noise, no spark, I didn’t put my cat in it ;) It’s all good.
Let me know if you make any of my little recipes for the Cook Expert, I’d love to know what you think!
Cheers,
Flo
Hi Wendy (and Flo),
Yes, Sue/Shirley Williams is reading … forgot who I was, LOL. In the end I took the plunge and got the Cook Expert, on special at $1,890 so was happy with that. Love the food processor and have used it a number of times and to be honest, that’s probably all I needed. Have only used the CE once for risotto. Found it all a bit daunting so need to put aside some time to ‘play’ with it.
Regards, Sue
Hi Sue!
So glad you’re enjoying the food processor.
Let me tell you one thing, by this heat, it’s just impossible to make anything else than smoothies…
Too hot too cook I say!
When the weather gets back to normal temperature this is what you should try to make:
– cold soups (almond and garlic, Spanish style; rock melon with a dash of port on the top, zucchini, pea and pint)
– steam your veggies in there, so easy!
– custards
– biscuits
It’s a great place to start :)
x
Flo
Thanks Flo. I’ll be checking out your recipes too. :-)
Sue
Hehehehehehe :) Thank you Sue :) I want to hear all about it!!
Hi, I love reading your blog! I was trying to decide between a Thermomix and a Kitchenaid Cook Processor and then read your blog only to add the Magimix to the list (I’ll admit I was a little disappointed as I thought my decision was nearly made for me!). I am trying to replace my stand mixer and I’m wondering how the Magimix does with buttercream (350g icing sugar, 175g butter, 2 Tb water, 1 tp vanilla, not a cream cheese version)? The thermomix was completely disappointing as it heated the buttercream with the residual heat from the motor and didn’t fluff up. Also it did an awful job with meringue, does the magimix do better? Also on a purely financial viewpoint, do Magimix seem to offer bonuses at particular points in the year ie Christmas or EOFY? I’m very happy to wait to buy one, although I’m going to an in-store demo next weekend at Your Habitat.
Thank you for the time you put into your blog and the thoroughness, you are amazing!
Regards, Christabel
Hi Christabel!
Thank you for your very nice message :)
It’s a hard choice I find, hence all my blog articles about these machine. It took me a while to decide.
I’m afraid I’ve never made buttercream in the Magimix because I never bake or cook with it. I’m boringly French in the pastry department :)
My advise is to hop onto the Facebook page: https://www.facebook.com/groups/1059768560746067/ and ask the question. I’m sure that you’ll find people who have tried. Also most of the participants have already owned a stand mixer so they’ll be able to tell you the difference.
If I made buttercream which I’ll end up making I’m absolutely sure, I’d do it quickly so it doesn’t heat and I might use the egg beater attachment to make it fluffy.
About the bonuses, I’m not too sure what is going on here in Australia. I got a deal when I bought mine: a free ipad stand, a juicer and a citrus press. I saw on the Facebook page that some people got the same deal here. Feel free to ask them where they got theirs from.
Let me know what you decide to get!!
Flo
I did it!!! I bought my Cook Expert, called Max by my 5 year old, on Wednesday. Since then I’ve made chocolate mousse from the recipe book (dismal but tasty failure, will try your recipe now), carrot and pumpkin soup, butter chicken, pear and apple baby food and I plan to make lemon meringue pie and creamy chicken and basil fettuccine tomorrow. So far I’m loving it. Now just to figure out a successful buttercream recipe for it as mine doesn’t work.
Hi Christabel!!
That’s great news :) I like that you guys gave it a name.
I haven’t tried buttercream yet but I definitely will one day and will try different solutions to make it perfect. Have you tried using the whisk?
Hi Flo,
Sincere thanks for your detailed review of the Magimix Cook Expert, also of the XL dough hook and comparison to Thermomix. I ended up buying a Cook Expert on sale at DJs in February 2017. Happily it came with all the new 2017 features and I have not been disappointed. As alternatives I considered diverse stand mixers, the Thermomix, the Kenwood Chef Cook, and the Froothie optimum Thermocook. My primary interest was in kneading dough and before discovering the Cook Expert I was leaning towards the Ankarsrum mixer. But I am so glad I bought the Cook Expert. The multi-functionality of this machine is just great. Previously I only had an old hand-me-down food processor, a hand stick blender and no mixer. Since buying it I’ve been making all sorts of unexpected things, including many off your blog (such as leek quiche, far bretton, vegetable stock paste, and smoky dal). Your detailed review were — by far — the most helpful information I came across; much more than Magimix’s own material or anything the department stores provide. Having this type of detail from hands-on experience gave me the confidence to dive in. So thank you, thank you.
The major benefits for me have been:
* Ability to heat and cook: has been great for custard tarts, beef, chilli sauce, BBQ sauce, steaming, yoghurt, soups. In particular, the ability to set quite precise temperatures, to stir and cook, and to blend in the same bowl as you cook are all killer features.
* Powerful blade and motor is great for smoothies, all types of mixing, bread dough (though note below)
* Large bowl size is great because I always like to have some extras, and it’s nicely insulated as you mentioned
* Food processor attachment is great – I use it all the time for slicing, e.g. cabbage salads, chopped leeks for quiche etc
* Super easy to use and clean – usually in the sink because I’ll want it back again in near future!
* Whisk attachment is awesome
* Expert program: I use this most of the time
Things I thought might be a big issue but I didn’t care much about in the end:
* Lack of inbuilt scales — it’s so easy to lift the bowl off and measure
* It’s hopeless for cooking rice (I’ve gone back to the stove top there)
* Rinsing program: I do use it but wouldn’t care if it was missing as you can just run on high in expert program
My only disappointments so far are:
* The maximum cook time (with or without stirring) seems to be 2hr. Longer would be helpful for slow cooking meat and making yoghurt, in particular (e.g. the thermomix has an 8hr yoghurt program)
* Mixing dough can lead to a “Motor overload” warning. The inbuilt dough recipe only mixes for about 2-3 minutes. But if you want to get really good (sourdough) bread you need to knead for longer than that, so I use the expert program. I keep my loaf size to within the recommended size, so as to not stress the machine. But I often want to cook two loaves in a batch and so knead one after another. After 5-10 mintues of kneading I find the machine will cut out, so I’ve had to space things out a bit which is annoying. Hopefully the XL dough hook that I have ordered will help with this.
* The juicer and juice extractor attachments I received as a bonus are too big to justify the extra cupboard space so will probably have to go
Please let me know if you have feedback on any of the above. Otherwise thanks again for the great write-up and inspiring recipes!
With best wishes,
Daniel (fellow Sydney-sider)
PS. My daughter is delighted at all the new tasty things I’ve been cooking but says it’s really the magixmix doing the work :)
Hi Daniel!
Thank you for your very kind message!
I think we’re totally on the same page.
– About the no-speed cooking duration, I completely agree, it would be fantastic to be able to do some proper very long slow-cooking or sous-vide heating. I know that this is for safety purposes and that if you put by mistake your machine on 100°C for 10 hours… you’d burn down the house. I think they should trust their clients more. But I understand the responsibility they have. They already raised it from 60 mins (I think) originally to 2 hours. There is hope for more :)
– The motor overload doesn’t happen with the dough blade. I’m glad you’ve ordered it, it’s a really cool attachment to have. It doesn’t work on the fast motor of the metal bowl but on the food processor motor.
– I’m ashamed to say that I’ve never used the citrus press and the juicer… I feel terribly guilty about it! I don’t know where to put it and my bench is already a hoarding mess.
– My kids also think that “Mazimix” ;) makes dinner by itself…
– You’re right, it’s not a big deal but I love the inbuilt scale of the Thermie, even if it’s not that accurate, for simple family recipes, it’s very helpful.
About the rice, I steam it. It gives great results. It’s a fantastic way to eat glutinous rice as well. What was your way of cooking it in the MCE?
I need to up the speed of my recipe creations if you’re making them at this rate :)
Cheers,
Flo
Thanks for the response – glad to hear the dough hook will resolve my overload issues.
I tried steaming rice once but without much success. Do you put it straight into the steamer or into another vessel?
Hi Daniel,
For the glutinous rice, I put it straight in the metal internal steaming basket. Just a few grains go through.
For the Jasmine rice I use a metal bowl provided by Magimix with the new steamer prototype and do the same as I would by absorption on the stove.
Look, it’s probably lot’s of cleaning for no reason. Maybe the stove solution is the quickest and easiest…
Flo
Hi,
I read a lot of request for the longer cooking period (above 2 hours) on the Internet. Lets hope that Magimix will discover somehow that this one is high on the wanted list and keeps them from really defeating the Thermomix. Maybe they could, for the safety issues, maximize the temperature to lets say 80 celsius?
For now, this and the miss of an option to upload more recipes onto the machine, keeps me from buying it.
Great reviews, thanks!
Hello Michel,
I agree that the cooking length should be longer. I also understand that the limit is there for security reason. You will have some people leaving their stew on for 10 hours and burn the house down…
The difference remains massive with the Thermomix as the Magimix has the option of not moving the blade. It changes everything for proper slow-cooking at low temp and sous-vide.
I’m not a fan of the Thermomix recipes at all (the integrated system) so for me that one is not really a plus :)
Cheers,
Flo