Thermomix vs Kitchenaid
Subject: Shortbread Dough.
Thermomix= 30 seconds. (perfectly fine breadcrumb like)
Kitchenaid= 15 minutes. (and still not perfect)
.........Thermomix wins.
Thursday, 28 July 2011
Soy Good!
Once I heard you could make your own soy milk in the Thermomix I was dying to try it out. I went out for yum cha with a good friend (also a chef) and we decided that afterwards we would make something yummy in the Thermomix. We started with the idea of soy milk and built from that, soy milk pannacottas with palm sugar syrup and poached tamarillos. Because we decided to make our own soy milk recipe we played with the process a number of times but we pretty much settled on the following;
If you want to make a delicious refreshing warm soy milk drink:-
450g final weight, soaked soy beans (i think this was about 200g dried weight)
1.5 lt water.
Blitz the soaked soy beans for about 10 seconds, add the water and cook on 100 for 20-30 minutes on speed 3 (in that last 10 minutes the flavour evolves and the rawness really leaves it.)
Blitz on 9 for 1 minute.
Strain through a muslin cloth (or whatever you have handy!).
For making our soy milk pannacottas, follow the same procedure but use only a litre of water.
We made a palm sugar syrup with pale palm sugar and water and poached the tamarillos in it. We tasted the tamarillos raw, poached whole, poached pieces, poached for a short period, poached for ages...... and they still tasted like an overripe, bruised, tangy tomato.
But all was not lost, once we added the gelatine and some syrup to the soy milk and let it set, then served it with extra syrup they were delicous! The fresh soy milk has a totally different flavour to store bought soy milk. It tastes way better!, not nearly as nutty or strong in flavour, and not as rich to drink.
With only 2 ingredients vs 10 that are listed on a carton of Organic soy milk from my cupboard (one of which is gluten!!), AND with the cost of 1lt carton of soy milk around $3.50-$4.00 and the cost of my soy milk for 1litre came in at a grand total of .35c, its a great argument for the Thermomix saving you money.
Oh because we were experimenting for a good 3 hours, we stopped twice for refreshment breaks, once drinking the thinner soy milk with a dash of our sugar syrup, and once for espressos with a dash of our thicker version fresh soy milk.
Oh, and we will never eat tamarillos again!
the adventure continues....
If you want to make a delicious refreshing warm soy milk drink:-
450g final weight, soaked soy beans (i think this was about 200g dried weight)
1.5 lt water.
Blitz the soaked soy beans for about 10 seconds, add the water and cook on 100 for 20-30 minutes on speed 3 (in that last 10 minutes the flavour evolves and the rawness really leaves it.)
Blitz on 9 for 1 minute.
Strain through a muslin cloth (or whatever you have handy!).
For making our soy milk pannacottas, follow the same procedure but use only a litre of water.
We made a palm sugar syrup with pale palm sugar and water and poached the tamarillos in it. We tasted the tamarillos raw, poached whole, poached pieces, poached for a short period, poached for ages...... and they still tasted like an overripe, bruised, tangy tomato.
But all was not lost, once we added the gelatine and some syrup to the soy milk and let it set, then served it with extra syrup they were delicous! The fresh soy milk has a totally different flavour to store bought soy milk. It tastes way better!, not nearly as nutty or strong in flavour, and not as rich to drink.
With only 2 ingredients vs 10 that are listed on a carton of Organic soy milk from my cupboard (one of which is gluten!!), AND with the cost of 1lt carton of soy milk around $3.50-$4.00 and the cost of my soy milk for 1litre came in at a grand total of .35c, its a great argument for the Thermomix saving you money.
Oh because we were experimenting for a good 3 hours, we stopped twice for refreshment breaks, once drinking the thinner soy milk with a dash of our sugar syrup, and once for espressos with a dash of our thicker version fresh soy milk.
Oh, and we will never eat tamarillos again!
the adventure continues....
Sunday, 10 July 2011
Lip smucking good
So anyway after the run, and then the soup I was sitting on the couch feeling far too healthy and started dreaming about Smucker's chocolate fudge sauce. My first ever cooking job was with the Lonestar steakhouse chain and they were well known for their chocolate brownie with icecream and warm chocolate fudge sauce. It still remains the best, in my mind anyway because its been years since Ive eaten it, but Im not the only one. For those who know of it would agree its the best. Chocolatey, almost chewy, sweet, warm fudge sauce. So I asked google what was in it?
Ingredients:
NONFAT MILK, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, SUGAR, SOYBEAN OIL, COCOA PROCESSED WITH ALKALI, COCOA, CONTAINS 2% OR LESS OF: FULLY HYDROGENATED COTTONSEED OIL, CORN STARCH- MODIFIED, MONOGLYCERIDES, SALT, SODIUM PHOSPHATE, SODIUM CITRATE, SALT, VANILLIN (ARTIFICIAL FLAVOR), TBHQ (ANTIOXIDANT).Hmmm, no wonder it tastes so good. Ok so I think I have re-invented Smucker's using all pronounceable ingredients, here goes
400g Sweetened condensed milk (Ingredients: milk, sugar.)
3 Tbs pure dutch cocoa
100g 70% chocolate, Lindt (Ingredients: cocoa mass, sugar, cocoa butter, natural vanilla)
1 Tbs glucose syrup
Chuck it all in the thermomix and cook on 70deg for 4 minutes. If you want to be really bad try adding some butter, I havent tried it yet but I have a feeling it might just be amazing.
I ate this last night on top of some of the left over strawberry rosewater icecream from the day before, it was like eating a turkish delight bar only way, way better.
the adventure continues...
Saturday, 9 July 2011
3 Michelin stars ***
To celebrate the return on some friends from 11 years abroad I had a little luncheon. Its still the middle of winter and I wanted to have us sharing something communal and relaxed so that we all felt like no time had passed between us. So I decided on a slow roast leg of lamb with cous cous followed by icecream. Keeping in my style I thought of the menu first then thought of how I could incorporate the functions of the thermomix to help with it. The night before I made a marinade of cumin, coriander, garam masala, cinnamon, gently dry roasted in the thermomix, then chopped with pepper corns, salt, rosemary, garlic and finally some oil. I set the lamb atop some sliced onions and carrots, red wine, stock, a little tomato paste and coated in the marinade so it was ready to go straight in the oven in the morning. The cous cous I pre made to save time but chose to hand chop all my vegies because I like perfect little squares of vegies about 1mm.
I then made some icecream, a basic cream milk anglaise but then added strawberry flavoured jelly crystals and rosewater to it. The instructions were to freeze it down, then put it back in the thermomix to blitz again, and finish freezing.
So the next morning the lamb went straight in the oven, the icecream re blitzed, stirred in some bought pistachio nougat, cous cous fried in some butter to heat, yoghurt and cumin combined for dressing, and eggplant wedges added to roast in the last half hour.
Then I made swiss meringue. I have been dying to try this out as I have wanted to make swiss meringue for years but was always too lazy to stand over a bain marie whisking by hand. The traditional method is to mix your egg whites and sugar in a bowl by hand over a pot of simmering water. So I just put my ingredients in the thermomix with the butterfly attachment, and set heat to 70 and let it go. Perfect! and so easy! and safe for my pregnant girlfriends, and ready to be piped on top if the set icecream, (did individual cups and torched them to serve).
So now everyones arrived, the lamb is cooked and rested, I have a big bowl with the cous cous and eggplant and sliced lamb, just need a sauce. Everything that remained in the roasting pan went straight into the thermomix, temp set to 90, cornflour slurry added and in 2 minutes I had the most delicious and smooth gravy.
When I first brought the thermomix home, I unpacked it and looked at it and thought, now what? what do I cook? like as if it was going to tell me. That night I made a curry but I was thinking, hmmm I could have done that in a pot... I now realise for each person the thermomix is different. Theres nothing you 'should' make in it, theres nothing you 'should' use if for, it just simply slots into your life like an extra arm would, sometimes just hanging to your side doing nothing, sometimes reaching in to make your task easier and quicker, and sometimes saving your life.
So the luncheon was a success, enjoyed by all, and from my boyfriend I received 3 'Michell-in' stars.
...the adventure continues
I then made some icecream, a basic cream milk anglaise but then added strawberry flavoured jelly crystals and rosewater to it. The instructions were to freeze it down, then put it back in the thermomix to blitz again, and finish freezing.
So the next morning the lamb went straight in the oven, the icecream re blitzed, stirred in some bought pistachio nougat, cous cous fried in some butter to heat, yoghurt and cumin combined for dressing, and eggplant wedges added to roast in the last half hour.
Then I made swiss meringue. I have been dying to try this out as I have wanted to make swiss meringue for years but was always too lazy to stand over a bain marie whisking by hand. The traditional method is to mix your egg whites and sugar in a bowl by hand over a pot of simmering water. So I just put my ingredients in the thermomix with the butterfly attachment, and set heat to 70 and let it go. Perfect! and so easy! and safe for my pregnant girlfriends, and ready to be piped on top if the set icecream, (did individual cups and torched them to serve).
So now everyones arrived, the lamb is cooked and rested, I have a big bowl with the cous cous and eggplant and sliced lamb, just need a sauce. Everything that remained in the roasting pan went straight into the thermomix, temp set to 90, cornflour slurry added and in 2 minutes I had the most delicious and smooth gravy.
When I first brought the thermomix home, I unpacked it and looked at it and thought, now what? what do I cook? like as if it was going to tell me. That night I made a curry but I was thinking, hmmm I could have done that in a pot... I now realise for each person the thermomix is different. Theres nothing you 'should' make in it, theres nothing you 'should' use if for, it just simply slots into your life like an extra arm would, sometimes just hanging to your side doing nothing, sometimes reaching in to make your task easier and quicker, and sometimes saving your life.
So the luncheon was a success, enjoyed by all, and from my boyfriend I received 3 'Michell-in' stars.
...the adventure continues
Thursday, 7 July 2011
Schumacher
So my latest thing is I like to make a big choux pastry ring, like a donut but the size of a cake, then make two flavours of creme patissiere, and make it into a giant eclair cake thing. Ive make two recently without my thermomix. Its not hard but man, the dishes! One pot for the choux, mixing bowl and beater from the kitchenaid to finish the choux. Mixing bowl again for the yolks and sugar, a pot to heat the milk, a fresh pot to finish the creme pat. So tallied up thats 3 pots, the mixing bowl twice, whisk attachment, and paddle attachment. You can see where Im going with this right. So I made it again the other day for my dads birthday. So with the thermomix, in goes the water, butter, heat it up, flour, cook it out bla bla this isnt a pastry lesson but you get the picture. Once the choux was in the oven i put some water into the thermomix and turned it on high to clean it. It didnt clean it perfectly but hey, it was a lot easier than my usual method!. So it was clean enough anyway, in went ingredients for the creme pat, 5 minutes later, (no slaving and stirring required) and its ready! pour half out, throw in a few blocks of 70%, one more minute and i have chocolate creme pat, YUM! The result, the smoothest creme pat ive ever made for sure, and a delicious birthday eclair.
Oh yeah and joke of the day from big sis (yes her sense of humour is just as bad as mine), 'yeah she had to wash it out after mixing all those shoes in it!'
The adventure continues.
Sunday, 3 July 2011
mmm chocolate....
I still havent really read up my manual recipe book yet to any great extent, Im trying instead to try and just fit the thermomix into my life. One of the great things about the thermomix is you can make things from scratch, eliminating additives and preservatives, but this is the way I already cook. So instead of trying to follow the recipes, I just want the thermomix to fit into my life, but hopefully make my cooking easier,faster and more creative. Hence hot chocolate. So we just got home from dinner out, and its another freezing cold night, Rory was about to make himself a coffee, and I excitedly said, 'Ooh, we should heat the milk in the thermomix!' Of course Rory said, 'Why would i want to do that? Ive got the coffee machine already', ok, fair enough, but now Ive got milk on my brain so I threw in about 200g milk, 50g of 70% chocolate pieces, set it for 5 mins to 90 deg and on a slow spin at number 3. Ok, maybe you have an easier way of making a real hot choc, but I have to say, it was pretty freakin amazing.
Friday, 1 July 2011
60 degree eggs
My Thermomix was delivered yesterday, so after making my first dish, a delicious lamb curry, in it last night (it was a cold wintery night) i awoke excited to try it out again.
In my consultant training class is a guy who said the Thermomix is great for making boiled eggs with a perfectly centred yolk, alarm bells went off in my mind! Of course it is. Herve This says the way for a chef to make a boiled egg with a perfectly centered yolk is to place the egg on its side on a wooden spoon, submerge it in boiling water and then continue to roll it back and forth so as the white coagulates the yolk will not have risen to one side, hence a centered yolk.
So I thought I can use two techniques in one with the Thermomix. Of course I cannot get the accuracy of 63.5 degrees as Robuchon states is the perfect temperature, however i placed my eggs in the basket of my Thermomix, set the temperature to 60 degrees, turned on the blades so the water is now spinning and rolling the eggs, and cooked for 30 minutes.
As it was my first attempt I was happy, I think next time i will finish the last 5 minutes on 70 deg and see how it turns out, also i cracked the eggs straight onto the toast, a mistake, i have since seen a video where Robuchon cracks it into a ss bowl then lifts it out with the spoon, leaving behind the thin albumen, for a much nicer presentation.
As for the centered yolk part, ill have to test this theory again with harder boiled eggs.
....the adventure continues.
Well finally there has been a 'next time'. I pretty much forgot about my 60 degree eggs until I was doing a commercial delivery and one of the chefs enquired as to the possibilities. I had since re-read a Khymos blog in relation to the eggs, which had also noted the perfect temperature was pretty much 63degreesC. As the Thermomix only gives accuracy to the nearest 10 degrees had I abandoned the idea until this recent enquiry got me back on track. I have since found two Thermomix recipes for slow cooked eggs, one of which I tried this morning, with fantastic results. Almost fill TM to maximum line with tap water. Add eggs to basket and set for 60C, 45 minutes, speed 3. And as mentioned before for best presentation always crack the egg into a bowl first, then scoop out with a spoon leaving behind the loose albumen. I was using 58g eggs from the fridge, however I didn't weight them and they must have differed ever so slightly, but enough to yield noticeably different results. Both delicious though!
At first glance I decided egg no.1 was ever so slightly under, and egg no.2 was perfect. I then took a few photos of egg no.2 and we ate them. This was when I realised actually egg no.1 was perfect. They were both silky soft but egg no.2 yolk was just starting to change texture and thicken. I guess it all depends at the end of the day on what your idea of a perfect soft cooked egg is, but for restaurant service I would say Id still prefer egg no.2 as it presented so beautifully.
Next time?....
I would get up early and place water and eggs in TM and set 40 minutes 60C, speed 3 then go back to bed.
When it beeps I will get up and hold the eggs at 50C, speed 3 and start making cups of tea, toast, whatever else. I figure the egg will be still be at 60 for a few minutes at the water gradually cools. In the morning its all about timing and ease. I don't know about you but my brain doesn't function until the caffeine kicks in so if I can have a delicious breakfast on automatic pilot then I'm set for a good day. :O)
In my consultant training class is a guy who said the Thermomix is great for making boiled eggs with a perfectly centred yolk, alarm bells went off in my mind! Of course it is. Herve This says the way for a chef to make a boiled egg with a perfectly centered yolk is to place the egg on its side on a wooden spoon, submerge it in boiling water and then continue to roll it back and forth so as the white coagulates the yolk will not have risen to one side, hence a centered yolk.
So I thought I can use two techniques in one with the Thermomix. Of course I cannot get the accuracy of 63.5 degrees as Robuchon states is the perfect temperature, however i placed my eggs in the basket of my Thermomix, set the temperature to 60 degrees, turned on the blades so the water is now spinning and rolling the eggs, and cooked for 30 minutes.
As it was my first attempt I was happy, I think next time i will finish the last 5 minutes on 70 deg and see how it turns out, also i cracked the eggs straight onto the toast, a mistake, i have since seen a video where Robuchon cracks it into a ss bowl then lifts it out with the spoon, leaving behind the thin albumen, for a much nicer presentation.
As for the centered yolk part, ill have to test this theory again with harder boiled eggs.
....the adventure continues.
Well finally there has been a 'next time'. I pretty much forgot about my 60 degree eggs until I was doing a commercial delivery and one of the chefs enquired as to the possibilities. I had since re-read a Khymos blog in relation to the eggs, which had also noted the perfect temperature was pretty much 63degreesC. As the Thermomix only gives accuracy to the nearest 10 degrees had I abandoned the idea until this recent enquiry got me back on track. I have since found two Thermomix recipes for slow cooked eggs, one of which I tried this morning, with fantastic results. Almost fill TM to maximum line with tap water. Add eggs to basket and set for 60C, 45 minutes, speed 3. And as mentioned before for best presentation always crack the egg into a bowl first, then scoop out with a spoon leaving behind the loose albumen. I was using 58g eggs from the fridge, however I didn't weight them and they must have differed ever so slightly, but enough to yield noticeably different results. Both delicious though!
 |
| Egg no.1 |
 | |||||||
| Egg no.2 |
I would get up early and place water and eggs in TM and set 40 minutes 60C, speed 3 then go back to bed.
When it beeps I will get up and hold the eggs at 50C, speed 3 and start making cups of tea, toast, whatever else. I figure the egg will be still be at 60 for a few minutes at the water gradually cools. In the morning its all about timing and ease. I don't know about you but my brain doesn't function until the caffeine kicks in so if I can have a delicious breakfast on automatic pilot then I'm set for a good day. :O)
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