flavour development

[baz]

Hi everybody I am new and have had TM for a week. I posted a reply on my intro page but it must be out there in cyba space!!!

So here it is as a new post

My way of cooking soup. Hot pan,olive oil add chopped onion, saute,add chopped garlic, saute do not burn,add chopped veg eg carrots, parsnip mix with onion garlic cook 2mins Add stock cook 40 mins blend with stick blender season to taste serve.

This method allows each ingredient  to cook and pass its flavors to the next added ingredient. When the stock is added those built up flavours infuse with the stock imparting full flavour to the soup.

The TM method chops raw onion raw garlic and raw veg adds stock and brings it from zero to 100c stirring in 15 miins

The result i found dissapointing and bland.

[Katya]

I use your method for making soup in the TMX.   I put the onion and garlic into TMX and chop, remove, add oil and heat to Varoma for a few minutes, put onion and garlic back in and cook at 100 for 3 minutes.  Add rest of veg, chop and cook at 100 for 3 more minutes.  Then add stock and cook at 100 for however long it needs. 

I haven't tried cooking at a lower temperature for longer as I'm generally in a bit of a hurry, but there's nothing to stop you doing so. 

The books are good as an introduction to methods but there's more than one way to swing a cat 

[baz]

Thanks Katya

I   made dough that was good & I am now going to re try chicken liver pate as the first on was not good.
I appreciate that there is a learning curve with this machine but feel nervous that I spent alot of money on a machine that basically cooks at varing temp and chops at varing speeds.

I am going to try brulee next because to me this machine is about saving time over my existing blenders and traditional cooking methods.

Fingers crossed!!

[Katya]

Good luck Baz.   What was the problem with the chicken liver pate?   

Don't be afraid to ask as many questions as you like on here - that's what I did when I first started and it helped me get to know how to get the best out of my machine.  It is really daunting to have spent so much money and to have some failures but please believe that it is natural for this to happen at the beginning and it will improve.

It is worth noting that there are some things that are better when not done  in the TMX, such as stir-frying. Although the TMX will do it, a wok will do it much better.   

[baz]

Hi Katya
 The pate was too much alcohol and did not set However I just done another using the basic TM version with a few mods
ie : Get butter well into melting point so when livers go in the are sauteing and saute longer as the temp drops on the TM when livers are introduced.
Whilst sauteing the livers heat up a small pan on stove and add alcohol, tsp brown sugar, chopped shallot & garlic and reduce to 50%
This can be done as theTM does its own thing.Pour into TM blitz and carry on as normal

Still waiting for it to set but the scrappings tasted good!

 

[Nik2WIN]

One of my favourite uses for my TMX is to cook soup.  I've always been disapointed with the saute, stock, bleugh method before but I've cooked some really wonderful soups in the last three or four months of using my TMX.

I have almost every kitchen gadget known to man - magimix food processor, Kenwood chef, breadmaker etc.

The breadmaker has been donated to a friend and the rest of it is in the loft as I actually get better results with the TMX and hand shaping rolls or loaves.

Keep at it - you'll love it

Nik

[Meagan]

Baz you can heat the oil then add the onion and garlic chop and continue sautéing.

[judydawn]

Baz, can appreciate your soup method would be tastier but why do you use a stick blender instead of blending it in the TMX?

[baz]

thanks for the comments Hi Judy in answer to your question the stick blender(Bamix)was pre TMX I now the use TMX
However I still believe this machine can not deliver enough heat to correctly saute onions but I would like to try 2 tbs olive oil plus onions on varoma setting and keep watching it . Will this low amount of fluid on varoma damage the machine?

[judydawn]

No worries at all Baz, I've done only 1 tbspn of oil.  You can also heat a bowl on varoma and dry roast spices.

[baz]

Thanks Judy. Ill give it a go

[Thermomixer]

Belated welcome - the timing for sauteeing onions in most EDC recipes is way out.  You can caramelise onions, and et great flavour.

On thing that I do is add some water to the oil and onions and sautee for about 8 or so minutes at 90.

Just a thought.