It is a purchase that is often matured for weeks, even months, before getting started. We already imagine preparing for effortless dishes, launching a dessert while we fold the laundry, succeeding in a raised dough while we watch a series. However, after the first tests, the enthusiasm falls. Fatéed recipes, poorly used blades, or too liquid pasta: some see it as a technological whim.
Forget to use the reverse mode mode
This discreet button, often ignored at the beginning, is however one of the major assets of the thermomix. It makes it possible to rotate the blades in the other direction, thus avoiding chopping fragile foods. Many beginners chain recipes without activating this functionwith the consequence of porridge vegetables, effiloche fish or reduced puree fruits.
The reverse sense mode is particularly useful for risottos, simmered dishes or preparations with pieces to be preserved. Forget it is to miss the texturewhich radically changes the end result.
Use the whisk at poor speed
The thermomix whisk is a formidably effective accessory … provided you do not exceed speed 4. Beyond that, it can be won, deform, or even damage the bowl. It is a frequent error in beginners, especially when they try to mount whites or beat creams without respecting the recommendations.
The maximum speed is indicated in the manual, but many ignore it or think to do well by accelerating to go faster. In reality, this compromises both the result and durability of the robot.
Too much fill the bowl
Filling to the brim to save time is a current reflex … but counterproductive. Thermomix has a well -defined capacityand overdoing it often causes the opposite effect: overflows, bad cooking, or an engine that is struggling. It is not a pot, and the volume plays a crucial role in the quality of the mixture as in the regularity of the temperature.
Especially for thick pasta or veloutés, it is better to divide the preparation into two. This also avoids overcoming the engine, and having to restart the recipe after an automatic stop for overheating.
Mal use the doser cup
The famous little cup that comes to style the cover. Some people forget, others leave it systematically in place. Both cases can be a problem. Without the goblet, the heat escapes too quickly, which lengthens cooking times. With the cup all the time, no evaporation possible, which makes certain preparations too liquid or without reduction.
This little cap has its usefulness, but you have to know when to use it – and when to remove it. Cooking sauce or a compote, for example, often asks to leave the lid open so that the steam escapes. Conversely, for a soup, it is kept in place to keep the heat.
Clean anyhow
Many believe they are doing well by putting the whole bowl dishwasher, or allowing to soak for too long. Bad idea: some parts do not like stagnant water or high temperatures. This damages the joints, tarnishes plastics, and ends up affecting sealing.
Quick rinsing with a little hot water and washing up liquid, a pulsation at medium speed, and good drying in the open air are often enough. Soft, but regular cleaningextends the life of the robot and avoids residual odors.
Once these automatisms have been acquired, cooking with the thermomix becomes as simple as we imagined.
