MC on or off

[korrick]

I've had my TM for a couple of months and still don't know when to leave MC on or off during cooking. I leave it off for sauteeing, but do I leave on for cooking meals, what about making chutneys, sauces, soups, etc. Is there an easy way of knowing, the recipes rarely mention it. Thanks for your help.

[Cuilidh]

I know you will get more informed responses than mine, Korrick, but I usually leave my MC on for most cooking and take it off if I want to thicken whatever it is that I am cooking, i.e. sauces, etc.

[korrick]

Thanks Cuilidh, all tips are helpful - thanks for your response. It makes sense.

[mcmich]

I leave MC ON 90% of the time. I only leave it off if thickening a recipe.

[fundj&e]

 leave MC off 90% of the time, we all have our own ways 

[faffa_70]

General rule of thumb is  on, the recipe will tell you if you need to leave it out 

there are a couple of other threads of the same topic if you want to read more 

[Katya]

My view on the MC is that, if left on it is likely to produce moisture and if left off it lets more air into the bowl.

So if I am frying off something, I will leave it off and if I am kneading or whipping I leave it off.    If something appears a bit too liquid, I will cook it for another few minutes with the MC off.   

I don't think there's a right answer or a wrong answer - I guess if in doubt do as the recipe says but as you get more experienced, just go with your gut feeling 

[JulieO]

I always think; If I were cooking this on the stove top, would I have a lid on the pot/frypan etc?  If the answer is yes, I leave the MC on, if no, then I leave it off.