Less Mess

[meganjane]

The last few nights I've been preparing and cooking our entire meal in the TMX. I'm amazed at how few dishes there are when I use the bowl for the main, transfer to the Thermoserver, then cook veggies/pasta in both bowl and Varoma.

I'm still a bit of a traditionalist and haven't cooked much meat in the TMX. Now that I'm planning on becoming a consultant, I thought its high time I did.
I'm certainly pleased with what I've made so far.
A pork Meatloaf (cooked in oven, but prepared in TMX), Beef Stroganoff and Chicken Curry.

The kitchen is just so much tidier!

[cecilia]

The other day, Thermomix selected "Chicken alla Cacciatore" as recipe of the day and it generated some very open discussion on the Thermomix in Australia Facebook page.  I found it very interesting to see what people declared was their favourite meat dish cooked in the Thermomix.  Might be of interest to you too, MJ.

[deedub]

My kitchen has never been so tidy, & this is despite doing more baking in the last 4 months than I'd done in my whole life! It's the beauty of not needing measuring cups etc, doing everything in one bowl, & having time to put ingredients away & wipe down benches instead of standing over the stove stirring. To me, one of the major benefits of having a TMX

[Halex]

Sorry I am still messy

H

[dede]

Oh you should see my kitchen when I do a big cook up
I have ingredients and pans, trays, spoons, cooling racks, tea towels everywhere. Although I think it's better since TM arrived. But I do clean it all up
Not like the kids

[meganjane]

Oh dede, when I do a big cook up, it looks as if a cyclone has been through my kitchen! But for a meal that is fully prepared and cooked in the TMX, there's very little mess.

Thanks cecilia, I'll check the Thermomix page

[dede]

Lol. Maybe we need to start a new thread called
How Messy is your kitchen (with photos)

[fundj&e]

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

[goldfish]

 

[goldfish]

The other day, Thermomix selected "Chicken alla Cacciatore" as recipe of the day and it generated some very open discussion on the Thermomix in Australia Facebook page.  I found it very interesting to see what people declared was their favourite meat dish cooked in the Thermomix.  Might be of interest to you too, MJ.

Maybe we should start an "official" thread on this subject!!   It seems that there are a few tricks we need to learn to get the most out of some meat dishes.  I've had no problems with dishes like the Beef & Guinness and the Silverside in the Varoma - but those dishes are a different kettle of fish   (I'm still wary of eating red meat but the family enjoy these).

  Thanks Cecilia - just had a look at that FB page and the comments were indeed very interesting - in particular those of Fiona Hoskins who suggested:

(MODERATORS: if I'm out of line requoting like this, please delete! Thx!)

"I found it all depends on the cut of meat. If it's blade steak or a cheaper cut then give it a few really good whacks with a meat mallet to break up the sinews and then cook - it'll be nice and tender. Whatever you do - don't give up on meat dishes in the Thermomix. There are some great recipes out there and they are so tasty and easy!"''

I'm also wondering if partially freezing meat or chicken strips or cubes would help with mincing in the TMX

[obbie]

I still have mess, but not as much now.

Robyn

[ElleG]

I wash and wipe up as I go- but mainly because I have practically no bench space and use the hot plates as a bench top. It's tiny!

[judydawn]

I'm also wondering if partially freezing meat or chicken strips or cubes would help with mincing in the TMX

GF, it is recommended to partially freeze meat or chicken before mincing in 250g lots. It makes for a much chunkier mince.  I did some this morning following Dani Lavent's method in her spaghetti bolognaise sauce.  A mixture of pork fillet and rump steak - 250g lots cut into 2cm dice and frozen for 45 minutes.  Mince 2 sec/speed 7, set aside and do the next lot.  It was perfectly minced.

[meganjane]

With beef, I cut the meat into strips, about 3cm long. Every beef dish I've had in the TMX so far has been excellent. (though, often instead of salt, I use Tenina's Umami Paste)

[goldfish]

I'm also wondering if partially freezing meat or chicken strips or cubes would help with mincing in the TMX

GF, it is recommended to partially freeze meat or chicken before mincing in 250g lots. It makes for a much chunkier mince.  I did some this morning following Dani Lavent's method in her spaghetti bolognaise sauce.  A mixture of pork fillet and rump steak - 250g lots cut into 2cm dice and frozen for 45 minutes.  Mince 2 sec/speed 7, set aside and do the next lot.  It was perfectly minced.

Many thanks JD - have made a note of that . !