Thermomix

Had a demo of this last night, been umming and arrring for a couple of years about just purchasing one, I think I'm sold.

In that couple of years I have punished a breville food processor into complete failure, followed by a sunbeam cafe series unit, which is about to throw the towel in. And just quietly, there would be no cafe stupid enough to use this 'cafe series' pile of shit, and if there is let me know so I can avoid the place.

Anyway the Thermomix does more stuff too, so i loose my food processor, blender, juicer, scales...
The rep attempted to make me believe I could also part with my kettle, knives, stovetop... etc.
I guess she's one of those people that dont enjoy cooking and buy this thing for convenience.

So there are different avenues to thermomix:
- The rep (convenience, bench space, whatever)
- The gadget guy
- The nutritionist (make my own everything... no e numbers...)
- The foodie

I think i'm a cross between gadgettry and foodie, I'll use my thermomix for convenient stir-less risotto, but then again I will also make my risotto on the stove top when I feel like a little romance. (ladies?)
I'll use my thermomix for sorbet, as I have no other decent option.
I'll use it for custard, hollandaise etc, but I may also go old school here.

I like the idea of a balance.

It's the same reason I opt for a manual espresso machine in my kitchen, I want to source the beans, tweak the grind, pull the shot, etc. I dont want to push a button and get the exact same result each time.

Anyway, time for some pro's / con's:
Pro - sorbet in 1 min
Pro - turn raw sugar into caster and or icing, pretty cool shit.
Con - Expensive ~ 1900ish
Pro - Knead dough pretty well
Con - Tries to walk itself off the bench top while kneading dough
Pro - Stir-less risotto
Con - I think getting the rice aldente may be a challenge, I may be wrong but last night is was almost congee...
Pro - Digital scales
Con - Digital scales
Con - Only 2 litre capacity
Pro - easy to clean, not many parts

Also, the creme anglaise we had last night was tidy, however the reason the rep added corn flour baffles me... It started coagulating in the bowl as it cooled, so I'd be keen to try a traditional creme without the starch and see the results.

I also couldnt help but think about the possibilities of sous vide in the thermomix...? It can sit at a specific temperature anywhere between 30ish and 100 degrees, however it can only be adjusted in 10 degree increments, so this could be a challenge with the 62degree hen egg...
Worth a shot any way, interesting little experiment.

So I've seen enough, It will retrofit my current food processor nicely, looks pretty sharp and it will enable me to make all sorts of random emulsions. Cheaper then a pacojet i suppose...