|Posted by Bee & John on January 9, 2013 at 7:00 PM|
What do I mean by what have I learnt? You might have remembered me mentioning, once or a thousand times, that I wasn't a cook before thermomix. Now don't get me wrong! My girls didn't starve while they were growing up - and they LOVED the macaroni and cheese - the hamburgers - the chicken wings or the sausages in gravy! On odd occasions I would do a roast (frozen in batches with plenty of gravy, that roast would divide up into 3-5 meals for us three) - but anything fancy would generally fail and/or leave me exhausted. In fact, I laughed with John last night over a stir fry meal, that I didn't even KNOW that ginger came fresh or what it looked like until I got my thermomix!
So.... What have I learnt?
Sharp blades are sharb because the blade edge is perfectly straight.
Thermomix blades need to be replaced ever 5-10 years, depending on how much you use them AND how well you look after them! See above.
Thermomix Lid seals can trap odours in IF you don't treat them like the precious bits of technology that they are!
I can do anything. I don't mean I can be Prime Minister (who'd want to!), but if I see a recipe, I now go.... "oh yeah, that sounds nice, I'll try that" The Thermomix has taken the hard work out of cooking (and cleaning!) and I just KNOW it will turn out fine!
Fresh spices are uncalculably stronger and nicer if you grind them yourself! While my shopping costs were reduced almost immediently after getting the Thermomix in our kitchen.... Initially, at least, the spending did go up. I started getting myself a collection of spices. no longer do I rely on 2-3 jars of stuff and a bottle of Maggi Seasoning sauce to make any meal - I can make anything and have the spices to prove it!! (VERY impressive when people come around too... GEE you look professional!)
I am NOT a fan of speed soft. Now that is just my personal opinion - I know plenty of people use it and plenty of recipes call for it... but I NEVER use it. The hot plate is on the bottom of the thermomix and the blades are designed to bring the food in a circular motion to the bottom of the bowl so it can cook properly. I ALWAYS use a speed (between 1-2 if it calls for soft speed) where I can see a little vortex thing happening when I look through the top. Not a full on tornado, just some decent movement.
Working for Thermomix Australia can be an amazing job! I love it! I haven't had an alarm clock for 2 and a half years! (except when I'm going on holidays and need to catch an early flight!). And also that it can be a career, not just pocket money.
I've leant that if I over indulge on what I MAKE - I don't put on weight... but if I pig out on things that I BUY - I do. Figure that out!
The Thermomix Spatula is an oft missunderstood feature of the Thermomix. Although I might use a slicon spatula at times, the Thermomix one is INVALUABLE for many things - get used to it and it'll be your friend to eternity.
I now understand that if there is anything "burnt" on the bottom of the TM bowl (not BURNT - but you know how things get stuck to the bottom or leave a scorch mark?) that is a good idea to scour that off as something burnt on can catch the next thing you are cooking to catch too.
Some (sadly, former) friends think that my enthusiastic approach to the wonders of Thermomix is an attempt to make them buy one! Shame... I'm just that guys... enthusiastic! Loving the fact that I can cook what I want - that I have plenty of free time and people LIKE what I'm cooking for them.
On the flip side of that - I have made some AMAZING new friends in my clients and colleagues - even some on the other side of the world that I haven't met yet!
The most important thing I've learnt?? I haven't finished learning AND I am REALLY enjoying myself!!
Categories: For your interest