MC on or off?

[Lovemythermo]

Hi everyone

I've noticed with some recipes it asks for the MC to be on and other times it stipulates the MC to be off.

Can anyone fill me on on when you should have the MC on and when it should be off and what it does?

[cookie1]

I don't really think I'm good at answering this but here is my opinion. I always cook with the MC on unless I'm trying to reduce the liquid in the  . eg with jams or meat dishes that need the liquid reduced.

[Thermomixer]

Similar to when you would leave a lid on on off a pot

So,  stewing or simmering dishes where you want to keep moisture in then leave the MC in.

For dishes like jams or sauces where you need to concentrate the mix take it off.

For most dishes requiring beating with the butterfly - cream and egg whites where you need to incorporate air then also take it out.

[cookie1]

Thanks TMXer. You are a lateral thinker (like most males). I never thought of comparing it to a pot lid.

[cathy79]

I discovered the hard way with jam.  It almost boiled over everywhere.  Luckily I heard this funny banging noise and rescued it just in time.

Could this be a little tweak for recipes?  Additional information for us newbies so we don't get into strife!  I haven't seen any recipes which actually stipulate.

[Thermomixer]

Good point - will have to review my recipes - just one or two.

Will contact Tenina too