Maybe a daft question from a new owner ???

[snorkychopper]

New owner here and also male (so OK  I probably haven't read the manual correctly !!)  - i love my new TMX but have a major problem as every time I make anything that requires some texture I end up with mush and soup

Initially I though it was as i was chopping the initial veggies to much but i suddenly realized that when the speed is running it is  ALWAYS cutting the sharp edge of the blade through the contents - but it I run it a reverse speed soft the blunt side of the blade wont mash up all my food - is this correct ??

I made bolognese sauce and ended up with soup  - courgettes / tomatoes / Peppers all mulched to nothing  - tasted nice but was like baby food puree !!

So in conclusion if you dont want you food mashed up do you always run reverse speed and slow  - any tips anyone could give me ??

Many Thanks
Mark from London

[Bonsai]

Hi Mark

I think a lot of us made a few unexpected 'mush' dishes when we were learning to use the Thermomix. You do need a bit of speed for initial chopping of veges (I use just a few seconds then look to see how chopped things are - the recipe book seems to overestimate!).

Once things are cooking (e.g. a bolognese sauce) then the speed used to stir is lower (usually speed 'stir' or 1) and often on reverse to avoid the mush effect.

it takes a bit of practice to decide what consistency you like for various recipes, but once you've sorted it then it 's plain sailing (or cooking....)

[Chelsea (Thermie Groupie)]

Yes use forward for chopping and reverse for stirring.  I never chop above speed 5 either as it is too easy to over-chop at higher speeds. I find reverse speed 1 a good stirring speed for bolognaise etc, but my machine has slowed a bit. Reverse soft speed might keep things moving enough in a new machine. 

[judydawn]

Mark, the recipes should be telling you when to use forward or reverse.  Where are you getting your recipes from?  Check out some of the methods of our main meals area here on the forum and you will see how we avoid mush.
If I want to chop an onion I usually want a bit of texture so chop it for 2 seconds speed 5.  Always underchop as you can always add a bit more time but when mush is mush it remains mush 

[dede]

ever had Coleslaw soup before? I have and its not nice lol. Definitely need to chop for a couple of seconds and check the texture before proceeding. Its a live and learn experiment sometimes.

[Catisa]

lol I have had my machine for about 18 months and successfully mashed up spaghetti carbonara last night lol

[fundj&e]

oh Catisa thats sound so bad,carbonara soup.

[bluesed]

I use a knife for most of my chopping Mostly because i dont like the way the tmx chops it. I like my veggies to look nice and presentable and in even cuts and shapes and that the tmx cant do.
 Another thing when using the tmx for chopping is that it releases too much liquid from the veggies which makes them more difficult to saute.

[CreamPuff63]

I agree there are some dishes that one or two veges still need to be cut/diced by hand to achieve the best look, but a lot of times you can get away with chopping say onion and garlic together on about Sp5 for about 3 secs, check and do 1 more sec if required. Better to underdo than overdo. Also how neatly you want to chop can be determined as to who you will be serving up to and the reason: do you want a family meal on the table tonight or are you trying to impress dinner guests. As CTG says above, the Reverse speed is going in the opposite directiion and you can think of it as the same as using your wooden spoon to stir so go gently as required.

[gertbysea]

Too funny really. We have all had mush meals. Embrace the mush and move on. Pulse and reverse are your friends here. I agree with dede, coleslaw soup is not nice.

[snorkychopper]

That a great help thanks to all of you for your kind responses  - at least now I know where I am going wrong, my worry was I had maybe brought the wolds most expensive baby food maker !!

Onwards and upwards then to further experiments - was reading a recipe at the weekend in one of the UK papers for a sorbet made with Courgette / Lime and Mint - sounds interesting !!

Thanks
Mark from sunny London !!

[gertbysea]

We should have a whole new section on Mush Meals.

Gertbysea

[cookie1]

I still have a few of those.