Top tips for your new Rice Cooker and Thicken modes
These brand new modes will be automatically added to your Thermomix® TM6 when you log into Cookidoo on your Thermomix from 9 December 2019.
So now it's just a matter of getting started with using them. Here are some tips for how to make the most of these new intelligent modes.
This is the perfect mode to use when making savoury or sweet starch-thickened sauces, hot emulsified sauces and desserts and spreads. These recipes have always been easier with your Thermomix® but now, you simply place the ingredients in the mixing bowl, select the thicken mode, set the temperature (see Quick tips below) and turn the knob. Thermomix® will automatically control the cooking time based on the type of ingredients, amount of ingredients and the temperature.
For starch-thickened recipes set temperature to 100ºC – These recipes are thickened using any type of flour, such as wheat flour, cornflour or potato starch as the thickening agent. Béchamel sauce, Soubise sauce, Custard or Crème patissiére are some recipes using a starch as the thickening agent.
For egg-thickened recipes set temperature to 80ºC – These recipes use eggs or egg yolks as the thickening agent, and include hot emulsified sauces, desserts or spreads. Try the Hollandaise sauce, Béarnaise sauce, Orange liqueur zabaglione or the Berry curd in our Thickening with TM6 collection.
For hot emulsified sauces use the butterfly whisk – The butterfly whisk will incorporate more air into your sauces, creating the perfect egg foam. The whisk is ideal for Zabaglione, Red pepper and paprika Hollandaise sauce or the Choron sauce.