MC use question - when should it be placed in the lid?

[mareeb]

Hi,
I'm a newbie so forgive me if this is a silly question - if the recipe instructions don't specifically mention placing the MC in the lid, can I safely assume that it's not required to do so?  Also, if by chance, I did happen to use it in the lid when it wasn't required, how would this affect the end results?
Thanks for your help!
Maree

[AmandaN]

I use mine most of the time.  I think when it is important, a recipe would state when to have the MC removed.  It is mostly removed for thickening and reducing sauces isn't it?

[judydawn]

Like AmandaN, I also use mine most of the time.  The recipe would state to not use it if that was the case.  It does help reduce liquids but having it in is a necessity with some foods, like bolognaise sauce eg otherwise you would have tomato splashes up the walls and goodness knows where else. The use of the steaming basket sitting on top of the lid instead of the MC works if you want to reduce a liquid but not get splashes everywhere.

[cookie1]

Likewise for me. I always leave it in the lid unless it says not to.

[mareeb]

Thanks everyone for your replies. I noticed that some recipes specifically mentioned using it while others didn't so it got me to wondering. I'll take your advice and keep on using it unless the recipe explicitly specifies otherwise. Thanks again 

[faffa_70]

I think it is assumed that you will be using the MC and therefore not written into the recipes, which in turn, when it is important that it is removed for the recipe's success it is listed as an instruction to remove it 

[Katya]

I tend to remove my MC when I'm frying stuff as I feel it helps reduce the liquid so things fry rather than steam.

However that is based on my personal logic which has known to be very faulty at the best of times so I wouldn't necesssarily recommend following my example

[faffa_70]

Katya, I also tend to do the same NOW and I think once we become familiar with our TM's we tweak as we go for our own preferences 

It is something that as new owners most of us do wonder. It would be really nice if there was a generalisation in the front of the books with things like this

eg - unless stated the MC is to remain in place while cooking ...

what do others think?

[Cornish Cream]

Katya, I also tend to do the same NOW and I think once we become familiar with our TM's we tweak as we go for our own preferences 

It is something that as new owners most of us do wonder. It would be really nice if there was a generalisation in the front of the books with things like this

eg - unless stated the MC is to remain in place while cooking ...

what do others think?

I agree with you faffa, it would be nice if it was given in the book information.

[Thermomixer]

We're all learning, so maybe it should be suggested to Tenina & recipe developers.

I tend to do as others. In for slow braises /soups, out to reduce mixtures (as you would with taking lids off pots) and out for egg whites etc that need to get air into them