Here is Part 2 of my Thermomix Hints and Tips (which you can read about by clicking this link – https://simonesthermomixessentials.wordpress.com/2011/06/06/thermomix-hints-and-tips/)….. these hints and tips are food related which I have picked up along the way with my Thermomix. As always, I would love your input so feel free to add your own tips 🙂 I hope you find these helpful x
One of the things most consultants will ask you to make in your Thermomix to start you off is the vegetable stock concentrate. The recipe is in the “basic” section of the Everyday Cookbook and is a great starter recipe for a number of reasons such as:-
- it is an easy first recipe;
- the stock concentrate is used in a lot of the main meal recipes;
- you can mix it up a bit and use any vegetables you wish;
- it is a great way to use up vegetables which are past their prime.
The stock concentrate can be used in place of store bought stock cubes; simply use one tablespoon of stock concentrate when the recipe calls for a cube to be used. It doesn’t matter what flavour the stock cube the recipe calls for, the versatile Thermomix stock concentrate can be used in place of it all!
Stock concentrate can be added to virtually any meal to give it more flavour – I even add a couple of tablespoons to my water when roasting my chicken.
For a crustier pizza base, I use one third semolina flour (i.e. 160 g semolina flour and 240 g Bakers’ flour instead of 500 g Baker’s Flour). I also like to use buttermilk instead of water or milk if I have a lot left over from making butter.
To make a more “commercial” tasting bread, I add a teaspoon of natural bread improver (please try to make sure that you do get a natural improver, not one that contains nasty additives) and a teaspoon of sugar.
Making butter in the Thermomix is super easy so just go ahead and try it! I often get feedback from customers that they think it will be difficult to make butter but once they have made it the once, there is no stopping them. I often make my own butter just before making a cake as that way I have buttermilk that I can include in the cake (I will replace the milk with buttermilk) and you don’t have to clean the Thermomix bowl after – you just pop your cake ingredients in the bowl and away you go.
Whipping Egg Whites
The most important things to remember to have beautiful fluffy egg whites in the Thermomix every time:-
- you need a dry and clean Thermomix bowl prior to starting
- use your Butterfly on Speed 3
- leave your measuring cup off
These tips from the Thermomix 2010 Foodlovers’ Calendar will also help:
To help egg whites “go” large…pre heat the COMPLETELY clean and dry Thermomix bowl for 30 seconds at 50 degrees and leave the MC OFF.
Place egg whites into the TM bowl without sugar and add 1 tsp cream of tartar. Beat for no more than 4 minutes on Speed 3. Stop once stiff peaks are formed. If adding sugar, mill first, then slowly add spoonful by spoonful onto rotating Butterfly until completely incorporated.
A great tip from the 2011 Thermomix – The trick to perfect mayonnaise is not to add your oil too fast because the egg yolk can’t absorb it and the mixture will “split”. If this happens, don’t throw the mixture out. Set it aside and clean the bowl. Start again with a couple of egg yolks. Then, instead of adding oil, add your split mixture and bingo – you’ve made mayonnaise!
To effectively mill, make sure you have a completely clean and dry bowl. For spices, the more in the Thermomix bowl the better they will mill.
For a finer grind, a great idea is to include another ingredient to act as a medium such as flour, sugar, rice, nuts or grains (depending on what recipe you are preparing).
I love juicing in the Thermomix and often juice the left over fruit from afternoon tea….sometimes they won’t eat all the fruit but they are happy to drink it 🙂 I usually just throw all the fruit in, add a handful of ice, top up with some filtered water and blitz for 1 minute at Speed 10. For inspiration on fruit combinations, there are lots of juice sites on the web. However I find that most things work thrown together, especially if you have a sweeter fruit such as apple, strawberries or watermelon included as a base fruit.
I core my apples but leave the skin on, I peel my oranges and remove the seeds prior to using and I peel my fruit such as mango, bananas and pineapple.
To save time you can grate a whole block of parmesan cheese and place the portion you don’t use in the freezer. Like breadcrumbs, the grated cheese wont freeze.
Squeeze your lemons on the lid of your Thermomix so the juice goes into the Thermomix bowl but the seeds remain on the lid for easy removal.
Peeling Lemons / Oranges
One of my mum’s tips which she uses when making jam….place a whole lemon / orange in boiling water for a minute or so. When you remove the lemon the skin is easily removed, including the bitter pith.
Another one from my mum – to make a dip containing tomatoes less watery, remove the seeds prior to processing.
Heat nuts in your Thermomix before turning into a butter to release the natural oils of the nuts.
These little gems are tips I found on the internet which may come in handy….
To crumble goat’s cheese without it all sticking together place it in the freezer for 20-30 minutes prior – when you take it out, it will crumble like feta.
Stop Fruit Sinking to the Bottom of Cakes
Dusting raisins with flour keeps them from sinking in cake batter. Before adding raisins to a batter, simply toss them in a couple of tablespoons of flour until they’re coated. This technique also works for chocolate chips.
Freezing Fresh Herbs
Chop herbs (in the Thermomix of course!) and then place them in an ice-cube tray with a little chicken broth and freeze. The cubes will give a flavour lift to vegetable sautés, rice pilafs and soups.
Freeze mint in an ice-cube tray with water to add to iced tea or place in a jug of water.
Hints for Freezing Sorbet
Make your favourite sorbet recipe and place in an empty ice-cream or freezer safe container. Leave for 3-4 hours in freezer (maximum) and remove. Break into smaller cubes and return into TM bowl and crush for 1 minute on Speed 10. Place back in freezer and keep up to four weeks. By processing for a second time, sorbet remains soft and easy to serve any time.
(Taken from Thermomix Festive 2004 Cooking Class)
Follow measurements from the recipe on the back of the packet and then put all ingredients into the TM bowl and cook on 100 degrees for 12 minutes on Speed 3-4.
(Hint by L Humphris via Thermomix Essentials facebook Wall)
Add a handful of rolled oats to your CADA recipe, put in a hot oven and you have a granola
(Hint by A Davis via Thermomix Essentials facebook Wall)
Sprinkle honey cashews on top of your cauliflower soup for a taste sensation!
(Hint by G O’Dea via Thermomix Essentials facebook Wall)
You can use a potato instead of cornflour / flour to thicken soup which also adds extra taste.