Hi from René in Denmark

[René]

Hi all,

Good to find this forum.

I'm a "retired" chef from Denmark (here the TM are never used by other than restaurants), where it's one of the most important machines in my kitchen


/René

[brazen20au]

welcome rene!

what sort sof things do the chefs use the thermomix for?

[bron]

Hi Rene
Oh boy, would I like to see some delicious Danish Pastry recipes on here!
Welcome!

[Master Moderator]

Hi René

Welcome to our forum. Nice to see a Danish person here. I think you are the first one. Have a great time here. Great people and delicious recipes.

Enjoy your new friends :-)

Admin

[cookie1]

Welcome Rene
I would love to hear the sort of things that chefs use the Thermomix for. Imagine it mainly being used in restaurants in Denmark.

[trudy]

A warm welcome from Australia Rene,

Can't wait to hear all about how you use the TM.

Trudy

[Thermomixer]

Welcome René, great to have Dane in our midst.

I thought that it might have been René Redzepi, until I saw that you'd retired  .  Don't think he'll be retiring for some time  .

Look forward to some food from your part of the world.

[René]

welcome rene!
what sort sof things do the chefs use the thermomix for?

Here in Denmark the Thermomix are often sold as a sidekick to the PacoJet, so most often it are used for a Creme Anglaise (the basice ice cream custard)

It was the same for me; so the THX was quite underrated when it met it the first time - and what a surprise; it's a small miracle!

[René]

Hi Rene
Oh boy, would I like to see some delicious Danish Pastry recipes on here!
Welcome!

Hehe; I have nod tried it, but it should be nice

Make a stiff custard and add some more flour, so it bakes better.

There are a puff pastry recipe on the THX floating around; so use that recipe, use only cold butter as the fat and also add some sugar.

Roll the pastry out and cut in squares, place a dollop of custard on each (perhaps also a small dollop of jam), fold in the corners and let it raise slightly

Bake at 200 degrees celcius until light golden, let it colol and drissle with white sugar frosting

That should be it

[René]

I thought that it might have been René Redzepi, until I saw that you'd retired  .  Don't think he'll be retiring for some time  .

He he, thanks.

Well neigther my famous name-brother or I have retired for real (i'm only 44) - I have retired from the job as chef and are focusing on some large software projects, and are loving the THX in my spare-time.

René with hopefully not retire for many many years, because he are in fact on of the world greates chefs

[Thermomixer]

René with hopefully not retire for many many years, because he are in fact on of the world greates chefs

True - one of the greats !!!