New user Hi everyone Plus a question

[baz]

Hi I am Baz & I purchased TM last week.I watched loads of TM vids & have used the machine for several different things.However
I have worked in a pro kitchen & have cooked for over 25years and I have a problem that I would appreciate help with If this is not the place to post it then I apologize I will get to understand it one day!!!
The prob is about cooking/garlic onions. I think I may need a lot of advice with the cooking technique of this machine Sorry to be a pain

[faffa_70]

Hi Baz, WELCOME and ask away - this forum is the place to do it

What exactly are you unsure about - so we can get you on the right track.

Generally I saute onions on 100^o for about 5 minutes (no less for me) and soft speed to speed 1.

This is of course after I have chopped them on speed 5 for approx 5 seconds.

Does that help you in any way?

Let us know as we all love to help 

[judydawn]

Hi Baz, welcome to the forum. It is only natural to want to ask questions so ask away.  We are not pedantic about where people post their questions but we do have a special thread for it here
http://www.forumthermomix.com/index.php?board=7.0.  Just start a new topic. 

You have probably found out how the TMX can turn onions into mush lickety split    I like my onions chunky so usually chop them for just 2 seconds on speed 5, take a look and see if they need a bit more, depending on what recipe I am doing. Then I cook them the same as Faffa does unless I am doing caramelised onions - you will find a thread about that here
http://www.forumthermomix.com/index.php?topic=828.0 - I do Amanda's version.

Being a professional cook, I'm sure there are plenty of things you can teach us on here once you find your feet.

[Katya]

Hi Baz

Welcome to the Forum.    I do find that cooking onions in the Thermomix doesn't produce the same results as cooking them in a frying pan but I usually don't find this to be a problem if it is for sauces or stews. 

Like Judy, I will chop them for much less time and at a lower speed than the books suggest.   I used to do it a second at a time and check the texture until I became familiar with how the machine works.  It has now become more instinctive.

I usually add the oil before chopping the onion/garlic and cook it at Varoma rather than 100 with the MC (cap) off.   Because of the high sides to the bowl, the TMX does seem to produce more moisture and having the MC off allows some of this to evapourate.  If maintaining the texture of the onion is important, I cook it on  as well.

If our responses aren't sorting out your problem, do fire away with more questions .....

[cookie1]

Welcome Baz. I hope all the above helped you.

[Thermomixer]

Belated welcome Baz - hope your onions are frying nicely