Forum Thermomix
Welcoming Center, Management and General Chat => Rules and Instructions Of Use => Topic started by: korrick on November 16, 2011, 10:35:48 pm
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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.
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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.
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Thanks Cuilidh, all tips are helpful - thanks for your response. It makes sense.
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I leave MC ON 90% of the time. I only leave it off if thickening a recipe.
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leave MC off 90% of the time, we all have our own ways ;D
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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 :)
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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 :D :D
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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.