Why a Thermomix should be on your kitchen wish list
Chefs and cooks around the world rate this mixer/blender as the top essential in their kitchen. Hilary Biller finds out what's so great about it
What is it?
The Thermomix is an all-in-one kitchen appliance with 12 appliances in one compact unit that does all the work and cooks too. It is made by Vorwerk in Germany.
How does it work?
The Thermomix can perform most cooking skills — blend, weigh, steam, stir, whip, emulsify, grind, cook, chop and knead in one appliance with touch-screen technology.
Why should I own one?
The claim is that cooking has never been easier — lightning quick and versatile, no chef/cook worth their salt should be without one. And it’s easy to clean.
The Thermomix fan club is growing and becoming a must-have of chefs around the globe. In SA, top chefs like David Higgs, Reuben Riffel, Rudi Liebenberg and Jackie Cameron can’t work without one.
Why chefs love it?
Precise temperature settings, and an accurate built-in scale with 11 speed settings which allow the chef complete control of what they’re making. It cooks and turns off automatically, so no burnt offerings either.
Why is it of value in a domestic kitchen?
It is said that 80% of Thermomix owners are home cooks. It’s a great time-saver offering, well almost, effortless cooking.
Anything it can’t do?
You can’t fry, roast, bake or use the Thermomix as a pressure cooker.
The best thing ever made in a Thermomix?
Those who own one rave about the soups, velvet-smooth sauces and risottos that are whipped up in minutes.
It comes with a hefty price tag of R20,000 so it can’t stand in the cupboard unused.
MAKE THIS IN YOUR THERMOMIX
HONEY, NUT AND CRANBERRY NOUGAT
Makes: 20 pieces
1 egg white
100g dried cranberries
50g white cooking chocolate, chopped (optional)
2 sheets of rice paper 30x20cm (available at specialist baking shops)
Place egg white into the Thermomix bowl and lightly beat for 10 seconds/speed 6.
Add the honey and insert Thermomix butterfly. Leave the MC off, cook 60min/100°C /speed 2.
Meanwhile, as the mixture is cooking, place a sheet of rice paper on a sheet of baking paper on a flat surface.
Once nougat mixture has cooked, add fruit and nuts into cooked mixture and chopped chocolate if using.
Once well-incorporated, working quickly and with the assistance of the Thermomix spatula, spread the nougat out onto the rice paper.
Place the second sheet of rice paper on top followed by a second sheet of baking paper and carefully roll it flat with a rolling pin ensuring as little as possible oozes out of the sides. It should be about 1cm thick.
Leave to cool then cut into pieces with a sharp knife or scissors. - Shelagh Harrop