I love my TM..... but cooking meat in it = disappointment. Suggestions??

[Thermocurious]

Hi all

I'm still fairly new to using my TM.  I absolutely love it BUT....I'm not too thrilled with the meat dishes I've cooked.  Most recipes call for a meat dish to be cooked at 100, reverse, soft speed. I find that cooking chicken at this temp makes it too dry, so I've tried reducing the temp to 80 and cooking for a few minutes longer.  It still disappears though.  I just end up with shredded chicken and disbelieving faces when I convince my family of carnivores that there's quite a lot of meat in the dish!

I've tried this method for cooking beef casseroles too and I still seem to end up with awful meat.  It tends to stay in chunks and looks ok but it has an awful texture of shredded meat when eating it. 

Otherwise, I absolutely love this machine and all the things I can do with it.  Just feeling a bit put off cooking any kind of meat dish.  I wondered if anyone has any advice for me.  Maybe I'm doing something really wrong.  I always cook on reverse, soft speed.

I welcome any suggestions.
Thanks

[CreamPuff63]

the only way to be able to help you is to know more specifically what you have made, and where you have got the recipe from etc that has given you this outcome

[Frozzie]

i found this happened to me in the beginning but found it was mainly due to not having enough liquid in the bowl ie recipes asking to cook the meat with othger few ingredients first then adding liquid later on...if you cut the meat in big enough chunks ie large cubes and not small ones too that helps and only add the meat once the liquid is added in..if the recipe doesnt have alot of liquid id cook the meat in either the basket or the varoma tray then add it in the last 5 to ten minutes of cooking

another tip re meat i found is if using mince sometimes the thermomix can make it like tiny granules of mince once cooked so i put the mince in clumps and find by the time its cooked its fine and not so grainy..

hope this helps and im sure once all the aussies are awake in the morning they will also reply with their input..

goodluck 

[Rogizoja]

Another thing you could try is to cook with the butterfly in place and use reverse. This seems to reduce the breakup of the meat.  Persevere!!

[cookie1]

Thermocurious my family aren't too fond of some meat dishes in the TMX either. I've now found with chicken I either cook it in the varoma or pan fry it and make up the sauce etc and put it over the already cooked chicken. That way they can see their pieces of chicken.
I can't help you with meat dishes as I only cook a few in the TMX.

[judydawn]

TC, this is something you will just have to stick with until you get it right. Some of my early efforts sounded like yours but nowadays I don't have any problems whatsoever and cook all my meals in the TMX except for roasts.  As CP suggested, let us know exactly which recipes you have done so that we can help you further. When you add the meat to the bowl do you spread it out around the blades for even cooking or just throw it in in one lump.  I often mix it through whatever is already in there. I cut my meat bigger than what recipes say and I use speed 1/reverse as I find it doesn't move around enough on slow speed.  For chicken I prefer thigh meat to breast meat as that can be so dry.  The thighs mean you have a bit more work to do beforehand with the removal of the fat but it is well worth the effort in the long run - it is easier to remove the pockets of fat if the meat is slightly frozen and I often defat it as soon as I buy it and freeze it all ready to go later to save time. I can imagine the disappointment from your family but you will get there.  Of course the all-in-one meals where the meat/chicken/sausages are steamed in the varoma wouldn't be a problem - have you been serving those meals up to the family?

[virgo9]

Hi Thermocurious

I have had my TMX for about 4 months now, and like you, I love it for the way it makes so many things. I don't make many meat dishes in it though, as my family and I don't really like the taste or texture of them. We all love the butter chicken from the Indian cookbook, and also the chicken korma from the forum. When I'm making pasta sauce for spaghetti etc I use the TMX for chopping up the vegies and preparing it all. I then cook it on the stovetop. I haven't made any meat dishes in the varoma as I don't like the idea of steamed meat.

When I first got the tmx I thought I should try to make EVERYTHING in it, but now I use it to make things easier for me. I'm trying not to stress too much if I don't (for example) make butter and buy it instead. I was wearing myself out trying to make it all in the TMX and found I was spending way too much time in the kitchen and not enough time doing other things.

Don't know if I've been of any help....

[Thermocurious]

Hi everyone,

Thanks for all your suggestions.  So far I have made a green chicken curry (using thighs), a beef casserole (using blade steak) and a bolognese sauce.  I too tried cutting the meat into bigger chunks but found it didn't make a lot of difference.  I only ever use chicken thighs for any chicken dish.  I haven't tried the butterfly, but will in future. 
I've also tried using the TM to prepare part of the dish and then cooked the rest on the stove, but would prefer to do the whole lot in the TM.  I haven't done meat in the Varoma yet, but had also thought of this instead of putting it in the bowl. 

Thanks again for your help.  I'll keep trying but I may just need to have a standby dish ready in case until I perfect it!  I think of my TM as a kitchen employee, so I may have to sit her down and take her through a performance review!!

[judydawn]

I can't see where you are going wrong then TC - it is a strange one.  You would have seen all the beautiful photos members post on here so you know it can be done.  I wish you well in your quest to master this problem, I will probably hear the joyous response from your family when it happens.  Just a thought, you are not cooking the dish longer than the recipe calls for are you? I would definitely give the all-in-one meal a go - it will give you a bit of confidence in your cooking.
http://www.forumthermomix.com/index.php?topic=5526.0

[Frozzie]

i have a feeling it has something to do also with the new blades/new machine as it happened to me alot in the begginging but now less even though i changed the way i cooked meat a bit....i find if i put the meat in the basket then add it in the last 5 or so minutes its fine but if i cook the meat especially chicken in the bowl it cuts it up a fair bit and doesnt look that appetising..same with mince if i dont just plop it in and piece it up a bit i find it goes all like granuals?? maybe its something thermomix should look into or find out why its happening..or put suggestions in future cookbooks but try it on a new machine?? but anyway as ive said before i have found it happens when you put put the meat in the bowl and there isnt liquid...with recipes that are saucy i just add the meat in after and find its fine and cooked just right ratyher than cook it then add liquid then cook some more which is pr'obably also why some find some meat dishes dry!

 

[CreamPuff63]

Try Spiced Chicken and Sweet Potato using the chicken in the Varoma. Dee-vine. I cut up the sweet potato as described and I laid it out on the bottom of the Varoma making sure there were holes for the steam to come through, and then I laid the chicken thighs over the top of the sweet potatoe and put broccoli, cauli, and zucchini in the top tray with about 4 thighs over them as well. Not much talking going on, but lots of mmns. Its good to get your confidence up and maybe try another method.

[Yvette]

I mainly cook chicken dishes in the TM always with thighs and I also always use 1kg of chicken but do not cook for any longer. I usually make meals the day before I need them as they taste better. I do not have trouble with the chicken shredding or being dry maybe you should cook for a little less. Try beef stroganoff in the EDC cookbook but use chicken thighs delish and the butter chicken in the Indian cookbook you can't go wrong with these recipes also the fast chicken curry in the EDC cookbook. Even though I always add 1kg of chicken I never add extra to the other ingredients as there is always plenty of sauce.

[KarenT]

I made a variation of the beef stroganoff tonight and browned the meat in a frying pan first. Made the sauce in the TM and added it for the last 15 minutes of cooking. Like others have said - I started off being so enthusiastic about cooking the whole thing in the Thermi - have now come to a compromise with him - there are some things I do better that he does, with other methods - usually browning the meat in a pan - and then he takes over. I think it's about finding the place for your Thermomix in your kitchen, in your way of cooking and working as a team. Sometimes he's just a kitchen assistant - I love to cook - but I don't love chopping onions, I can't chop garlic or parsley in one second, I'm not a big fan of standing and stirring.........we've reached a happy place in our relationship and I wouldn't exchange him for the world!
On the other hand - I let him be in charge of sauces and cake mixes. He makes the crepe batter so much better than I do and his pastry is a dream - so we're all good - he lets me do some of the things I'm better at - he does the rest!

[brazen20au]

i have worked out that a few minutes either way can lead to meat mush! so keep a close eye on it. also, try cutting your meat into larger pieces, you are most likely cutting them too small for the cooking time.

[Frozzie]

oh my goodness karen your up early...i would so very much still be in bed! ...and on a sunday!