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.
Think way beyond rice when you think of the Rice Cooker mode! Place the grain of your choice in the mixing bowl along with water and seasoning, select the Rice Cooker mode and turn the knob. Thermomix® will intuitively select the temperature and cooking time for you.
Simmering basket – replace the measuring cup with the simmering basket when using the Rice Cooker mode.
Portion sizes – use approx. 50-60 g of rice per portion.
Water ratio – the ratio of water will depend on the grain you are using, the brand of the grain and the amount of the grain. Start by using the recipes in the Rice and Grains with TM6 collection to familiarise yourself with the water ratios for each grain and then adjust to your own taste.
Brown or wholegrain rice–soak - brown rice or wholegrains before cooking. Follow the recipe indications for soaking times.
