Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Katya on August 30, 2009, 11:11:33 am
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This morning I was comparing how little input the TMX requires as compared to OH's (other half's) all singing, all dancing coffee machine which is forever telling us to fill water, fill beans, clean tray, clean machine.... I ended up mimicking the sound the TMX makes when it finishes doing something and OH said it would be good if we could download a tune to replace it, like one does for telephone ring tones.
So I then wondered what else I would want to change in the TMX if ever a new model was developed and I thought of...
- improvement to lid so it doesn't drip over the machine when you open it
- something to stop finely ground stuff (eg icing sugar, spices) escaping (I do know about the kitchen towel trick and it is brilliant)
- a message to tell you that you can't knead or turbo if the setting is not a lid closed
- a better spatula
Don't get me wrong, I think the machine is absolutely fantastic but there's always room for improvement. ;)
Has anyone got any other suggestions?
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Ha Ha, I was actually talking with a customer yesterday during a delivery and they suggested that perhaps being able to download tunes for the TMX would be a good idea so we could personalise them ;D ;D I thought it would be handy when we have cooking classes and all consultants would be able to personalise their machines that way :o :o
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I think a secod spatula made of silicon would be a huge improvement - the current one is good for sorbet but not so great for scraping - and we cannot use another one at demos.....
Shayla in Cape Town
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The ability to have it beep and then turn the beeping off (or beep less frequently) when it is done so it doesn't go on and on until you can get to it.
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I definitely agree with the silicon spatula - just thinking of that today.
- Maybe one end hard to push ice and coleslaw down on the blades and one end soft to scrape out.
- The ability to weigh while it's on
- and put the timer on with out it being on
- and what about recipe cards that you can add to you existing book to update it when the revised book comes out.
[/color] :)
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Hopefully they will eventually get the recipe books right Nay-Nay and we won't need to update them >:( >:( >:( >:( >:( You never see Women's Weekly recipe books updated - they get it right the first time (after triple checking their recipes).
Get down off your box JD, you know you use the forum recipes these days and they have been tried and tested (she says to herself)
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I was just thinking yesterday while driving to a demo and my mind drifted... that it would be great if HO could work with a Menu/Recipe Program upload all the recipes they have (by golly they should have oodles and oodles if you consider all the submissions for cook books and the monthly competition not to mention ones that consultants enter in as part of their training/Go-Getters program etc) - then sell it as a CD, but with free updates. So when recipes are tweaked, re-written or new ones collected you can update the recipes on line and down load all the new ones.
Then imagine that you could then do your menu planning, shopping list etc from that. That would really maximise the use of customers TMX's, so then they'd really rave about it to friends - increase awareness and sales PLUS the major one of supplying their customers with up-to-date recipes and constantly providing a cood customer support basis in this area. 8)
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omg ILB how fan-bloody-tastic would that be??!!!
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I was actually thinking the other day in the shower ( the only place I really get to have a few moments to myself!!) that it would be great to have the EDC as an electronic document so that consultants could send it to customers who have purchased a machine so they can read and prepare for TMX delivery and work out what they want to try first and buy ingredients for the recipes etc.
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Wouldn't it be!!!! I got a bit excited.... Am just hoping HO are as keen on the idea...
omg ILB how fan-bloody-tastic would that be??!!!
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OMG - I thought I saw a flock of pigs fly past my window in formtion ;) ;)
Maybe at Bonnie Doon? No, Tell her she's dremin'
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Thermomixer don't tell me "swine flu" ............even at Bonnie Dune!
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I was just thinking yesterday while driving to a demo and my mind drifted... that it would be great if HO could work with a Menu/Recipe Program upload all the recipes they have (by golly they should have oodles and oodles if you consider all the submissions for cook books and the monthly competition not to mention ones that consultants enter in as part of their training/Go-Getters program etc) - then sell it as a CD, but with free updates. So when recipes are tweaked, re-written or new ones collected you can update the recipes on line and down load all the new ones.
Then imagine that you could then do your menu planning, shopping list etc from that. That would really maximise the use of customers TMX's, so then they'd really rave about it to friends - increase awareness and sales PLUS the major one of supplying their customers with up-to-date recipes and constantly providing a cood customer support basis in this area. 8)
Wouldn't this just be wonderful?!!
Decent recipes on tap, great customer service, wow.
Now, ... about world peace! :o
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I love my Thmx too... if there was one improvement I could mention - as it does practically everything... it would be that it could hang out the washing as well!! :o ;D ;D ;D
Squirrel
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Better get back to being serious - sorry ILB - nice to be optimistic. It is a good thing.
Wish that there was a better range of temperatures - so 82oC -for custards, 62oC for cooking eggs,
Wish the scales were a little more sensitive too - sure that technology is improving so both will be possible.
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- better sound insulation. - it is noisy! even when just on a slow speed
- ability to adjust volume on the end of time alarm - I dont need the alarm to be screamingly loud - maybe they could have a graduated alarm which starts soft and then gets progressivly louder
- ability to stop fine particle of rice flour etc comming out the top - I dont want to HAVE to use a bowl - I want it to do the job properly
But at the end of all this I would like to say how happy I am to be an owner of such a magnificent machine.
I also like the idea of the CD for the recipies. ..... maybe in fantasy land there can be a voice telling me what to do next. lol that could well lead to a nightmare I think.
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I agree with much already posted
- the alarm, very annoying
- the sensitivity of the scales
- being able to use as a timer when not stirring etc
- customer service
But having said that I hope there is no new machine in the near future! DH wouldn't cope lol
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Agree with Narelle. I hope there is no new machine in the near future. I would hate to think that there was a TMX that could do more things than the one I own.
The beeping going on is a nuisance. No-one that is near it ever thinks to turn it off. I have to run in from the clothes line etc. :-\
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i have a vague feeling that I was told the next one is not too away actaully.... (but please remember how vague i am lol)
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Ohhh.... I heard every 10 years so based on that we'd be up for the next one in (checking flip chart to make sure my memory is still working....) 2015.
I think they're all good ideas!
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Ohhh.... I heard every 10 years so based on that we'd be up for the next one in (checking flip chart to make sure my memory is still working....) 2015.
Same as what I had heard!! Heart attacks are over lol
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The alarm at the end is definitely the worst thing. Perhaps it could turn off or go soft after a minute. Sometimes I don't want to get straight up and turn it off but the noise will not allow me to leave it.
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Cookie crawls off the floor after being resuscitated on hearing the shock of her Termite won't be replaced until about 2015. This one will be worn out by then. I'd better start saving for the replacement.
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I think that the annoying beep is good :o :o :o :o - you have to respond - so there is no way of forgetting.
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Agree! There are some things which just shouldn't be left there (ie risotto!!) :-)) :P
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Narelle,
I noticed you said the customer service was something you would like improved.
Is this with head office or your particuolar consultant?
Cheers,
Spanner.
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I would love to see the new brush included from the beginning.
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I would love to see the new brush included from the beginning.
I'm quite happy with mine, beeping noise and all but yes, I agree with the above - cleaning aids should be included with the TMX. With the beep, if it turns off I could quite easily forget about it like I do the washing machine - even though cooking is far more exciting than hanging out washing :-)) :-)) :-))
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Not even with the next model - but now, it would be good to have TMX worldwide have inserts/bowls/moulds to fit the Varoma.
I made a little platform to enable the machine to hold extra dariole moulds - it would be good to have the moulds and an insert the holds say 8 that could be placed in the Varoma in place of the tray for some dishes?
Pictures of what I mean are on the Italian forum- in English (it's the pictures anyway)
http://bimby.mastertopforum.com/varoma-usage-vt13562.html?start=0&postdays=0&postorder=asc&highlight=varoma (http://bimby.mastertopforum.com/varoma-usage-vt13562.html?start=0&postdays=0&postorder=asc&highlight=varoma)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC03672.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC03671.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC03670.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC03669.jpg)
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Do you have to be logged in to see those pictures Thermomixer? All I got was the log in box. ??? ??? Like the sound of your suggestion though - made to measure containers, dishes etc would be a great seller one would think. Oh, the money making ideas that are out there - if only someone would take them up.
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Sorry JD - logs me in automatically, so have copied the pics
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Desserts or timbales for 10 people - wonderful! Thanks Thermomixer. Was looking at the small metal moulds in a home shop the other day but I think I would prefer ceramic to metal. Have never seen plastic ones.
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They were put out by Nestle years ago - not sure if they are still available - that's why I'd love Vorwerk to do something in this line - maybe with the tray so the moulds would fit in and be able to be held securely and not topple over.
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I bought some of these a few weeks ago, especially for making panna cottas. Haven't used them as yet, but I think they will be great. Only small (1/2 cup) but enough.
http://www.chef.com.au/prod/show/7213/dariole-mould-65cm-x-65cm-125ml-by-nestle/
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These must be the same moulds that Thermomixer was referring to JulieO - did you buy yours online?
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Thanks JulieO - I have had them for a while and they seemed indestructible - until a few weeks ago when one just split in half while I was drying it !! :o :o
So now I know that they can be replaced. :-* :-*
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These must be the same moulds that Thermomixer was referring to JulieO - did you buy yours online?
Yes I bought 8 from this website, postage was minimal too. Arrived about 3 days later, very good service. Also got a black apron which was only about $10 and was just what I wanted. :)
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Don't we all love accessories! It would be great if all the accessories could be purchased online such as the brush, thermomat, molds, spatula, aprons , carry bag etc. Or as optional extras when you purchase your first Thermomix. I say first because we all will want a new one when it comes out. Don't ya love it? Not only what are you cooking but where will we go next.
For those who go camping maybe a stand and backpack to carry it not to mention the transducer for the car battery.
The ideas are endless. Keep 'em coming!
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I give my customers a bowl brush as a gift from me when they purchase their machine (they are sooo expensive lol :-)) :-))) I would probably never bothered to buy it myself except that I became a consultant ;D Primarily I do it as I have found it to be handy since I have had mine. ;)
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I cheat a little. I use a brush from Ikea ($2.95) for my bowl and I've found that a 1/2 rubber spatula I bought from Kitchen Warehouse is the perfect thing for getting food out of the bowl. (about $2) I have a green one for savoury things and a blue one for sweet things. No garlic flavoured sweets that way.
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Good to see Faffa. I also give one out with new machines, when they first came out I brought a box of them - which has been quiet handy to have.
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I love the idea of bowls and what have you to fit the varoma. Also the CD.
My 2 improvements I'd like to see on the next model are
1. Able to weigh in 1g increments up to the first 10g.
2. Higher heat settings available so possible to caramelize onions properly, make hard candy, etc.
The other, pie in the sky one that I'd like, is a bread machine type function included. I make my bread the normal way with the tmx the majority of the time, so it wasn't worth holding on to my bread machine, and I sold it. But sometimes it would be handy to still have around, even if the bread doesn't taste quite so good, and recipes are a bit more temperamental. Just imagine if the thermomix could do it for me!!!
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i want a bigger bowl :D
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:o I love everything about my TMX I hang on every noise it makes and can't wait to hear the beeps when it finishes cooking< Hang on!! I seem to remember thinking like this when I met Hubby 40 years ago I'll give it a few weeks and let you know ;D
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:o I love everything about my TMX I hang on every noise it makes and can't wait to hear the beeps when it finishes cooking< Hang on!! I seem to remember thinking like this when I met Hubby 40 years ago I'll give it a few weeks and let you know ;D
Ha ha ha - now how do I get that little rolling around laughing emoticon?
The beeping - yes, a little annoying, but gets you back to the machine pretty quick and would prevent overcooking the hot stuff I suspect - ;D I think we all take for granted that we are able to go away and leave the machine cooking while we do other things! ;D
A clear lid would be pretty good.
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yes the "singing" can be a little loud and annoying at times, though I do suspect for me that if it wasn't it would end up like everything else in this house and I would give it the "yes I will get to it in a minute" treatment and promptly forget about it. Hence disasters!!! :-)) :-)) :-)) lol but that is just me :-\
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Beeping not really a worry for me, but I'd love a SS butterfly that maybe clips on, so I can really beat some air into egg whites and cream butter and sugar until it's white and fluffy.
Recipes online or as a CD would be excellent, though I do still like to have a book. Perhaps recipe cards the size of a photograph that can be inserted into a photo album. That's how I store many of my old recipes.
Obviously, mine is pretty old and isn't a good design, but you can get other vinyl ones like this. My sis has one for desserts, another for cakes etc. I do the same, but use A4 display folders for recipes that I print from here.
(http://i225.photobucket.com/albums/dd167/meganskinflint/Food/P1000341.jpg)
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The noise bothers me. But then I am often using it at speed 9. Have had to buy Spanner Jnr a set of ear muffs....actually he has had several pairs which he keeps taking outside to his 'building site'. Keep meaning to measure the noise level (I'm a safety kind of girl)...just for interest.
Silicon spatula would be ace. My spatula technique is appalling.....I couldn't blame it on the spatula if it was a silicone one.
I love it though and accept its little quirks
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Containergirl, I've bought myself a silicon spatula that is all silicon and it's great, it bends all round the base of the TMX.It cost me about $2.95.
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Not even with the next model - but now, it would be good to have TMX worldwide have inserts/bowls/moulds to fit the Varoma.
I made a little platform to enable the machine to hold extra dariole moulds - it would be good to have the moulds and an insert the holds say 8 that could be placed in the Varoma in place of the tray for some dishes?
Pictures of what I mean are on the Italian forum- in English (it's the pictures anyway)
http://bimby.mastertopforum.com/varoma-usage-vt13562.html?start=0&postdays=0&postorder=asc&highlight=varoma (http://bimby.mastertopforum.com/varoma-usage-vt13562.html?start=0&postdays=0&postorder=asc&highlight=varoma)
When I'm logged in, Thermomixer, and go to this page, it tells me, "Sorry, but only users granted special access can read topics in this forum." Do you know how I become one of the Highly Favoured Ones? :D
Also, could you tell me how you made the platform? I'm thinking of asking DH to make me one.
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Containergirl, I've bought myself a silicon spatula that is all silicon and it's great, it bends all round the base of the TMX.It cost me about $2.95.
Me too Cookie. I only use the TM spatula for taking the strainer basket out of the bowl and also when doing sorbets. :)
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Not even with the next model - but now, it would be good to have TMX worldwide have inserts/bowls/moulds to fit the Varoma.
I made a little platform to enable the machine to hold extra dariole moulds - it would be good to have the moulds and an insert the holds say 8 that could be placed in the Varoma in place of the tray for some dishes?
Pictures of what I mean are on the Italian forum- in English (it's the pictures anyway)
http://bimby.mastertopforum.com/varoma-usage-vt13562.html?start=0&postdays=0&postorder=asc&highlight=varoma (http://bimby.mastertopforum.com/varoma-usage-vt13562.html?start=0&postdays=0&postorder=asc&highlight=varoma)
When I'm logged in, Thermomixer, and go to this page, it tells me, "Sorry, but only users granted special access can read topics in this forum." Do you know how I become one of the Highly Favoured Ones? :D
Also, could you tell me how you made the platform? I'm thinking of asking DH to make me one.
Thermomixer placed the photos on the post since you do have to log in to see it. Have a look at the photos on this post (http://www.forumthermomix.com/index.php?topic=1644.msg15007#msg15007)
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Thanks Meganjane :-* :-* :-* :-* :-* :-* :-* :-* :-* - just been busy and thought - Oh no !!! trying to sort out more of my self-induced mess :o :o :o
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I don't do scrambled eggs in Bimbo any more; the cleaning of the bowl takes too long. So, what I would like to see is a butterfly type attachment that scrapes the bottom of the bowl when cooking the scrambled eggs - should make the cleaning job a whole lot easier. And it doesn't have to wait for the next model; Thermomix could develop this idea right now and part us with some more of our hard-earned cash!
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I would like the scales in the Thermomix to be like my old electronic scales:
- up to 10g, it weighs in 1g increments, 10g to 100g it weighs in 2g increments, above that it weighs in 5g increments
- there is a little button I can flick on the bottom that changes it from metric to imperial so I can easily use old recipes.
Of course, a better recipe book is a must. :)
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Thermomixer placed the photos on the post since you do have to log in to see it. Have a look at the photos on this post (http://www.forumthermomix.com/index.php?topic=1644.msg15007#msg15007)
Thanks, MeganJane - I guess I got confused. I thought that the platform in the picture was one that Thermomixer had made ;D
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I cheat a little. I use a brush from Ikea ($2.95) for my bowl and I've found that a 1/2 rubber spatula I bought from Kitchen Warehouse is the perfect thing for getting food out of the bowl. (about $2) I have a green one for savoury things and a blue one for sweet things. No garlic flavoured sweets that way.
Oh cookie, thats a clever one.....not just a pretty face huh?
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:o I love everything about my TMX I hang on every noise it makes and can't wait to hear the beeps when it finishes cooking< Hang on!! I seem to remember thinking like this when I met Hubby 40 years ago I'll give it a few weeks and let you know ;D
Ha ha ha - now how do I get that little rolling around laughing emoticon?
The beeping - yes, a little annoying, but gets you back to the machine pretty quick and would prevent overcooking the hot stuff I suspect - ;D I think we all take for granted that we are able to go away and leave the machine cooking while we do other things! ;D
A clear lid would be pretty good.
I agree with that! How many times do we take the lid off, to then place it straight back on, for another minute or two! A glass lid would be nice maybe?!
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Bron, I have since added a lovely pink spatula to the collection for sweet dishes I make in the TMX.
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I have to ask, is there a reason for not using the spatula that comes with TM?
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I always use my TM spatula cos its great, however sometimes when I am trying to get the last drop out I use a skinny silicone.
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I don't use it as I find it bulky and heavy to use but then again I have had injuries where I need to now look after my hands and so naturally look for lighter options now. I do like the TMX spatula, just wish it was lighter as then the bulkiness of it wouldn't affect me either.
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I have just realised what I would really like to see in the next model. As well as heating I would like to see a cooling element that would enable us to churn icecream in the machine. My idea of the super perfect thermomix.
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I would like a better pourer/spout. It's hard to get things into jars and bottles, and not everything can go through a funnel.
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I'm just going to say again that I wish it would do a higher temperature for making sweets/candy. I wanted to make treacle toffee for my bonfire party last night, but couldn't be bothered to uncover the hob and stand there, but the thermomix (which would be absolutely perfect for making it) stops just shy of the temperature I would need. Sigh. :(
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Better get back to being serious - sorry ILB - nice to be optimistic. It is a good thing.
Wish that there was a better range of temperatures - so 82oC -for custards, 62oC for cooking eggs,
Wish the scales were a little more sensitive too - sure that technology is improving so both will be possible.
I agree - better temperature modulation - not being able to get between 80 and 90 is frustrating.
More accurate scales at lower weights, say 1mg increments until 200g
A silicon spatula - great idea (I use one anyway, but not when the machine is running)
Better aeration with the butterfly
Freezing as well as heating for the ice-cream making!
But I wouldn't give mine up for lack of these things.
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Freezing would be great - I thought that it must be able to do that when I heard they make great sorbets.
Wonder how hard it would be?
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Ooh, yes, freezing would be fantastic, but would probably add around $1000 to the price if you think about refrigerants etc.
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a bar code reader so I could scan the empty packet as I use it...connected to the net of course, and when I hit send, it would send my shopping list to the shop and the groceries would arrive on my doorstep the next day...have I gone too far with the fantasy?? ;)
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Ohhhh Tenina......I LOVE IT!!!! :o :o :o
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Maybe a dedicated chef and housekeeper to do it all while I relax?
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housekeeper yes, chef no. With a housekeeper I would have more time to cook ;D ;D
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No way - I'm just going to think about a recipe and have the kitchen robot create while I drink cocktails. ;D ;D ;D ;D ;D :-))
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Having made lots of milkshakes lately for my son who is studying for final school exams, I'd like the Thermomix to have a spout to help with pouring.
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Having made lots of milkshakes lately for my son who is studying for final school exams, I'd like the Thermomix to have a spout to help with pouring.
Yes, that would be good when putting jam into mini jam jars too.
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I would prefer greater capacity. Possibly an optional bowl with greater capacity, deep enough to keep hot liquids from slopping out at high speeds.
I have three Cuisinarts but prior to buying the TMX I planned on passing the two smaller ones to family members and buying the more versatile Magimix Cuisine Systeme 5150 as it comes with three work bowls, 16 cup (= 3.78 liters), 9 cup and 3 cup, plus a huge non-stick bread bowl for mixing and proofing the dough.
I'll keep the commercial Cuis - 20 cup capacity (= 4.73 liters) because some of my "standard" recipes require the greater capacity.
(I use it for slicing cucumbers and zucchini for my bread and butter pickles which are sliced extra thin. I could use a mandoline but in the amounts I use it would be very tiring on my arm. ;D)
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......I'll keep the commercial Cuis - 20 cup capacity (= 4.73 liters) because some of my "standard" recipes require the greater capacity. (I use it for slicing cucumbers and zucchini for my bread and butter pickles which are sliced extra thin. I could use a mandoline but in the amounts I use it would be very tiring on my arm. ;D)
Me too - my consultant said that I can do away with the food processor, but I use my Magimix (Aussie for Cuisinart) for slicing veg - esp potatoes for scalloped potatoes, pommes boulangerie etc - so much faster.
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I was thinking - having an insulated bowl (like the thermoserver) would maybe cut down on the noise?? Has someone already said this ??? This thread is getting so long!
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Don't think that anybody ahs mentioned an insulated bowl - it is a brilliant idea. :-* :-* :-* :-* :-*
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I love all of these ideas, expecially changing the lid so it doesn't drip over the Thermomix and make a mess on my bench when i take it off.
A silicone spatuala is also a must for me, I find the Thermomix spatula is not very good for scraping the sides or getting dregs of the bottom as it does not bend to the bowl.
A spout for pouring would also be amazing.
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I love all of these ideas, expecially changing the lid so it doesn't drip over the Thermomix and make a mess on my bench when i take it off.
A silicone spatuala is also a must for me, I find the Thermomix spatula is not very good for scraping the sides or getting dregs of the bottom as it does not bend to the bowl.
A spout for pouring would also be amazing.
I support the flexible spatula idea , perhaps, as already suggested, on the end of the one provided. I only use the the one provided to move ingredients around through the hole in the top, never to scrape out the bowl.
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I used to hate using the tmx spatula and preferred my tupperware one until I became a conultant and had to use it all the time. Now even at home I rarely use anything else but the tmx one as it is so much easier and a better design to work around the blades. Personally I think it's just a matter of practice.
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I actually agree with you ILB after doing a heap of demos I rarely use any other spatula unless I am pouring into jars and then I use a flexible one to move the mixture to the centre of the pouring lip and to pour over so I can control the flow into the jar :)
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LOL Meagan - you've already told us you're a good sales person ;D ;D ;D ;D
I try hard, but just can't get it round the base of the blades - but I can with my soft plastic one. Might have to try harder and practice.
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I just had a thought abput the butterfly maybe they could put the butterfly symbol next to the speed 4 on the machine, to remind you not to go over speed 4??
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That is a brilliant thought.
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I think that the jug needs to be bigger. I have had a few close calls because I got a little too eager and threw in some extra ingredients only to find the jug full and oozing at the top. Its good if you want to cook for 4 people or so, but it would be nice to do double quantities and freeze some of the food.
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A child lock! and maybe a clear lid ;)
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Anybody reading this thread who is not already a Thermomix owner might get the wrong idea... :o
We LOVE our machines as they are, right? ;D ;) ;D Some of us are head-over-heels 'in love' with Bimby. :-)) I don't want to give the impression this machine isn't already fantastically, wonderfully, super.
That said -- I'm all for the clear lid idea! I've thought about this before and if there was a way to make a little vertical 'insert' of clear plastic that would line up from top to bottom beside the handle for example -- so we'd have a 'window' of sorts ... that would be great though I understand completely that this would be complicated to manufacture and would make the whole thing less sanitary and less stable.
I love, love, love the bowl as it is. A little bigger would be nice, but I then it would be harder to hold with one hand when full. Plus... bigger bowl means bigger base and bigger base means some people won't want it. The size and shape right now are great and I love the hunky handle. Ergonomically wonderful IMHO.
Clear lid! clear lid! Better spatula yes, butterfly symbol yes, more sensitive scale yes, more temps would be nice too but now we're getting away from the simplicity aspect that also contributes to this machine being as "super" as it is. ;)
Great thread... must read the rest of it... (only had time for page 1 and page 6... maybe when I 'retire' I can come back and play in the forum all day long...
cheers,
TMB
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A function to put the full bowl on the scales and tell you what only the ingredients weigh - minus the bowl.
That would be great. I'm often interested to know how much something weighs when I'm done, or sometimes I start adding things forgetting to set the scales...
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Carrie, could you just weigh the empty bowl and write it somewhere obvious near where the tmx lives? that way you could refer to it easily?
Out of interest - an empty bowl with no lid weighs 1.080 kg
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Yep, I have done that before. Just saying it would be a cool feature while I'm pondering improvements. :)
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I have just realised what I would really like to see in the next model. As well as heating I would like to see a cooling element that would enable us to churn icecream in the machine. My idea of the super perfect thermomix.
Yes! Exactly this!
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I would like to have an automatic daily greeting as soon as I walk into the kitchen first thing in the morning: "mornin' gorgeous, you're looking fabulous today!". ;D ;D ;D (Just because no one else says it, and it sounds more believable coming from a machine).
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LOL - and then proceeds to say "Fill me with food and I'll help Supersize you !!"
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LOL - and then proceeds to say "Fill me with food and I'll help Supersize you !!"
Now that is funny ;D ;D ;D
Gretchen
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I stumbled upon this thread and have been reading it with great interest because as I dream of the day I'll own my own Thermomix, my practical side insists that I evaluate such an expensive machine's functions and customer support, hence I've made up my own wish list of things that I'd like to see tweaked (I'm a tweaker by nature). Bear in mind that since I don't actually HAVE the machine, my dream list is based on a rather more superficial level than those of you who actually own and use it.
1) I'm glad I'm not the only one who'd like to see a more sensitive scale. I wouldn't mind its present incarnation as much if the manufacturer didn't list "kitchen scale" as being one of the appliances the Thermomix replaces. No kitchen scale worth its salt uses a minimum of 5 or 10 g increments.
2) The fact that it seems pretty difficult to obtain the "goodies," i.e., those oh-so-desirable accessories that seem to be obtainable only to those who host demos. I'm guessing that even if the Thermomix were to be readily available in the US that demo parties in NYC wouldn't take off in a big way. Not being able to get my hands on things like a Thermoserver and tea towel would be very frustrating. :'(
3) The LED display is rather too reminiscent of those on early cell phones. I realize this is very minor and has no bearing on performance but a more up-to-date display would better complement such an expensive machine. Other than that, I quite like the machine's appearance.
I also suspect that a stainless steel butterfly might be a good thing.
This is SUCH a nice forum and it's a pleasure to read such realistic evaluations--very informative thread!
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Nice to read the thoughts from a non-owner Karen. You have certainly done some reading to be able to add your own list of improvements. It makes me wonder how Vorwerk do go about planning a new model and where they get their ideas. A survey to all owners (a big task I realise) of the current model would certainly come up with plenty of ideas for them to chew over but you can bet your boots, the new model has long been on the drawing board even if it a long way off. It has certainly come a long way since the original and you just wonder what the shape/appearance of the next one is going to be.
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Oh, I have no doubt an upgrade is on the table; this is obviously a manufacturer that takes research & development VERY seriously. And by the time I can afford a Thermomix, it might have been released! This was the case with my juicer; by the time I was able to buy it, there'd been two (possibly three) upgrades...which turned out to be to my benefit. ;D
I very much enjoyed reading the thoughts of those who actually own the machine. It's refreshing to discover devoted fans (of anything, not just the TMX) whose objectivity isn't clouded. Fanboys really annoy me.
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Oh MacGuffin, I hope you can get yourself a TMX soon! A new model is at least 5 years away and I think you deserve one before then ;) ;)
As a side note - just to keep things correct lol :D The Thermoserver is only available in Australia (and probably NZ as that is owned by TMX Aus) as it isn't made by Vorwerk, the patent is actually owned by Thermomix Australia and they have it produced as a host reward. In other countries you don't actually receive host rewards :o :o
The tea towel you can purchase from your consultant here in Aus ;D
I totally agree on the scales and I really hope that is one thing that they do improve on in the next model - even 1g increments up to 100g would be totally workable.
Not sure about a stainless butterfly as it would be stainless sitting on the stainless of the blades (working against each other if that makes sense)
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Lots of good ideas, here is what id like for next model.
It would be nice with a 1 degree step between 80 and 90 celcius
The scales system is so bad that i never use it. Not precise enough and to unstable.
The plastic cup jumps out when crushing ice so if it had some kind of lock it would be nice.
Extended timer as sometimes 1 hour is to little :)
All minor improvements and besides those im very satisfied with my TMX
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Then imagine that you could then do your menu planning, shopping list etc from that. That would really maximise the use of customers TMX's, so then they'd really rave about it to friends - increase awareness and sales PLUS the major one of supplying their customers with up-to-date recipes and constantly providing a cood customer support basis in this area. 8)
Right on!! I would love that too- and esp an iPhone app ;D
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Faffa, you're SO cute! Your enthusiasm is infectious!
I see Thermosevers listed on Australia eBay and they always go for big bucks (and did I read that a 1 L model is in the works?). In fact, one of the Forum members has quite a lot of Thermomix stuff listed on eBay even as we type. The international shipping, however, is what's REALLY painful--at some point, I may bite the bullet and order Rawlicious and Festive Flavours from you just to be prepared for "T-day." But all those other goodies like aprons, bread mats, and towels aren't, to the best of my knowledge, available in North America at this point (bags, of course, are). This is a real drag because I LOVE that kind of stuff--if it actually has utility for me, that is. I have several Vita-Mix goodies--including one that's no longer available and two that have been relegated to gift-with-purchase status--that I cherish because they're not only really functional but brand me for the fatuous groupie that I am. I'm always happy to add more fabulous, useful appliances to my kitchen arsenal (I have no qualms about polygamy), despite having no room for them.
My juicer operates stainless-on-stainless (cutter on shaft) so I imagine it'd be okay but I'm not an engineer. Having never used a Thermomix, I can't comment on the cup other than to say that on visuals alone I find it appealing, but I did read that Alton Brown doesn't like it.
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I posted earlier in this topic about my preference for a larger bowl.
I have so many recipes that simply won't fit the 2-liter maximum (often less because stuff that tends to foam up, like milk, the maximum is impractical) and in a few cases where I have attempted to convert the recipes, the results have been unsatisfactory. (However, I do admit that I am rather picky when it comes to something I plan to serve to guests.)
So many of my cake recipes are scaled for a half-size sheet pan and while my 6-quart Kitchenaid will hold the batter, I usually use my DLX 2000 because of its greater capacity.
For some recipes the TM 31 is perfect and I love the way it does risotto and I have eaten more of that dish, in its many variations, than I had in the past fifteen years. (Arthritis joints make it difficult to stir for long periods.)
The scale is so far off that I simply use my baking scale, which is extremely accurate from 1/10th of an ounce (2.8 gm) and has a much greater capacity - measures up to 15 pounds (6.8 kg).
In the US scales like this used to be somewhat expensive but the cost has dropped to more reasonable levels in the past few years. I'm sure the same thing is happening in OZ.
I have made one "adjustment" to my TM, or rather to the spatula. I posted a photo of my solution to the inaccuracy of the thermometer in the topic: What was the first thing you made in the THX (http://www.forumthermomix.com/index.php?topic=859.msg28841#msg28841)
In my TM the temp settings are so far off that for foods that require precise temps, it is not at all suitable and there is a hot spot on one side of the bottom that will char anything that rests there if I don't keep it moving when set at a higher temp. (It also leaves a spot that is very difficult to clean without extended soaking.)
The Thermapen thermometers are guaranteed to be accurate and as almost every chef uses them, I trust them.
Don't get me wrong, I like my Thermomix and I do use it. However, I also don't see it catching on big in the US except in a niche market because kitchens here tend to be bigger (in the homes of people who can afford the TM) with more room for the various appliances that are dedicated to a particular task. I have lots of "foodie" friends and like me they are enthusiastic about new and better appliances. Almost all have said that for their "regular" kitchens they wouldn't purchase the TM, they like being able to use a food processor, a blender and etc., all at the same time. A couple have expressed interest in the machine for their vacation homes and I believe one who has a "ski shack" at Mammoth Mountain has ordered one, (the "ski shack" is an eight room place, thus the quotes) to make it easier to entertain her guests. One of my friends who is a chef has also purchased one but from another chef who travels to Canada several times a year. He says he is still "playing" with it and not using it for anything he serves to customers.
I also would like to see a clear lid but I am thinking that it, like the cup, might discolor and if grinding hard stuff, would soon become opaque from scratches. My "dry" VitaMix container is that way half way up the sides.
I've also solved the problem of stuff shooting out of the opening when the MC is not in place. I took the domed top of a lettuce crisper (http://www.amazon.com/SHOPZEUS-LETTUCE-CRISPER-CLEAR/dp/B002C9P2LY/ref=sr_1_11?ie=UTF8&s=home-garden&qid=1283096216&sr=1-11) that I never used and cut it to fit the depression on the top of the lid. That way stuff drains back into the bowl and doesn't end up on my counter (or on me) and it is a lot less messy. I'll take a photo later and post it.
This would seem to me to be a very inexpensive solution that the company could add without adding to the cost.
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I think one of the justifications for the Vitamix dry container is in fact that it won't cloud the everyday "wet" container (the other being that it's designed to do a better job with grains, etc.). But I hear ya about the TMX catching on here--there's just something about it that goes against the mainstream grain although I can't quite put my finger on it. I suspect you could have caught it with your observation about dedicated appliances--despite having a Vitamix (or in my case a Vita-Mix--they recently rebranded), I've held on to my old Cuisinart (and thanks for the heads-up re the Magimix!), not in the least because I have the beaters, all the slicing disks, etc. But I still want a Thermomix! ;D I think I could have a lot of fun with it.
I really hope someone at Vorwerk reads these comments. An accurate scale and the elimination of hot spots (not to mention accurate temperature readings) are areas that really should be addressed come the next upgrade.
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Pictures of what I mean are on the Italian forum- in English (it's the pictures anyway)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC03672.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC03671.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC03670.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC03669.jpg)
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Ummmm these little cups look very close to a little green demo cup, smile at your consultant, they may buy you a stack of 10.. I am going go and try mine now..
Improvement I would make for a fellas POV..
1.0 4 FEET = More stability and no dancing ( 3 is as good as a one legged bum kicker on the dough mode.. )
2.0 Blade could be MUCH closet to the rotating steel grommet to minimise food/dip/dough stuck between blades and the grommet, at the moment you can drive a truck through the gap - this IS GERMAN DESIGN hey!
3.0 Butterfly needs a stainless steel ferrel for a positive seat on top of the blades.
4.0 not mine but YES sound dampening of the motor would not take much..
there is a few off the top of my head, give me another 5 weeks..
;)
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I mentioned in a much earlier post (I don't think it was in this thread) that most urban dwellers in the US have gone off the "party sales" idea - Tupperware parties that used to be so prevalent are now quite rare and the "Princess" tableware/glassware parties are non-existent now. The only distributor in my area that handled Pampered Chef parties has only two secondary sales people and they have to cover a huge area because so much of the stuff is available online. The only sales parties that are still doing pretty well are for Avon cosmetics.
Most cooks that I know, either men or women, work outside the home and as Peg Bracken so aptly said some fifty years ago, "when they get home they want to wrap their hands around a dry martini and not a wet flounder."
They don't want to go out to a sales party to be sold on an appliance, especially such a costly one. I've shown my TM to a lot of people and described how they are marketed in Canada and in Australia, and I assume the same in Europe. Not one person has admitted any interest in attending such a demo - the few people who were really interested simply ordered one from the same Canadian vendor that I did. One man who did buy one said that he was not so stupid that he had to have someone show him how to work an appliance and was a little annoyed that the company would assume that hand-holding was necessary. Not all people feel that way but that points up the American psyche.
Americans so often want instant gratification. The Vita-Mix sells very well at store demonstrations - Costco sells a lot when they do the demo. Our local Antelope Valley Fair and Alfalfa Festival is going on now, until Labor Day, and there is a Vita-Mix demo in the home show building and they are selling like hotcakes. One of my neighbors was there on Friday and late came and asked me if it was a good deal ($100.00 off the cheapest price I could find on the internet and with some great extras) and said she was going back this evening to buy one as she knows how they work as she has borrowed one of mine in the past.
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Most cooks that I know, either men or women, work outside the home and as Peg Bracken so aptly said some fifty years ago, "when they get home they want to wrap their hands around a dry martini and not a wet flounder."
Multiply that by about 100 and you'll have a good idea of the NYC attitude towards sales parties. I don't think it's so much that we're apt to be offended by a home demo (I understand it gives potential buyers a chance to touch, as well as see, the machine being put through its paces which I think is a big plus) but rather that we tend to be impatient and want to be alone (to get Garboesque). We're SO on top of each other here that we don't even smile at people on the street whom we don't know; I realize this sounds cold but I believe it's due to our trying to manufacture some privacy.
I think we in the US in general have gotten away from in-house sales which, to tell you the truth, I think is sad because I think selling's an honest and honorable profession (can you tell that I've done sales in the past?). Online availability really helped put the kibosh on direct-sales reps although the handwriting has been on the wall for a long time; people are also less apt to let people they don't know into their homes. Changing times, I guess.
Vitamix has actually had to take on more workers due to demand (in this economy, no less), and that's just domestic. They have a huge commercial division (the food service industry is well aware of how reliable their machines are) and I think one of the criteria that helps with household sales is their (well-founded) reputation for customer support--they absolutely coddle their customers (plus the machines are manufactured here; one of the things that attracted me to the TMX is that it's made in France, not Asia). One of my friends is a demonstrator and she told me that it's always expected that a percentage of those Costco machines will be returned. They end up being refurbished and sold as such at a considerable discount with the same 7-year warranty that the new ones carry.
One thing online purchasing has cured me of is instant gratification! You can sometimes save SO much money that it's worth it to just suck it up and wait. I now tend to be mildly contemptuous (let's just say "morally smug") when confronted with those who "have to have it NOW" (or better yet, yesterday). I've learned he virtue of patience! Good thing because it keeps my desire for a TMX in perspective: I'll get it when the time is right. :)
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Hi MacGuffin, I say just buy the damn thing and enjoy it rather than thinking about it. You'll be selling them before you know it. ;D ;D ;D
Ther is a whole new career out there for you.
Gertbysea Aussie chick but formally a Syracuse chick.
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LOL I don't have the money, and all of my expenses are going up soon (unlike my income). I don't finance anything (it keeps me out of trouble).
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Yeah I know what you mean. I kept mine in the box for a week while I got over my nightmares about spending the money. Once I got over that I opened it and never looked back. No regrets at all. Mind you if I was living in NYC I might not have done it. With all the restaurants there I would not be bothered cooking. Very very few good places to eat here in Cairns and not one real delicatessen. Can you believe that?
Well MacGuffin keep wishing on that star and I will for you too.
Gretchen
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Thank you, Gretchen. :)
It'll happen some day--I'm quite confident! I should say, though, that I rather like throwing together my own meals. We have many restaurants and a number of them serve good, inexpensive (not to mention interesting) food. But there are many that are just average and not all that cheap, especially after tax and tip. I've never been able to justify spending for food that's no better (not to mention sometimes worse) than what I can make for myself. That's why I like clever appliances!
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For some recipes the TM 31 is perfect and I love the way it does risotto and I have eaten more of that dish, in its many variations, than I had in the past fifteen years.
I've been meaning to post that your comment sparked another possible use for the Thermomix--grits! I LOVE good grits and even though I now make them in a mini-slow cooker, I'd be willing to give this a shot. Grits (unless using a slow cooker) need to be stirred constantly and they splatter as well. I'll bet they'd be wonderful in the TMX.
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For some recipes the TM 31 is perfect and I love the way it does risotto and I have eaten more of that dish, in its many variations, than I had in the past fifteen years.
I've been meaning to post that your comment sparked another possible use for the Thermomix--grits! I LOVE good grits and even though I now make them in a mini-slow cooker, I'd be willing to give this a shot. Grits (unless using a slow cooker) need to be stirred constantly and splatter as well. I'll bet they'd be wonderful in the TMX.
Yes indeed! Grits (or polenta for the non-southern among us) cook beautifully in the TMX. I always purchase the organic or heirloom corn that has been stone ground because I prefer the variable size of the grits - the texture is much nicer - for my taste.
Or, I buy the dried corn and grind my own. (Nutirmill)
It is also ideal for different types of porridge, mixed grains especially, and again, it removes the need for all that stirring.
I've recently had it running without heat, slow stirring lupini beans. I am experimenting with it to see if I can speed up the process of the numerous soakings required to make the lupini edible. I am hoping that I can pare the time down to a few days, rather than two weeks (or more). These are not the "sweet" lupini but the original Italian imports that are very, very bitter if not properly processed.
It will be interesting to see how they turn out.
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Oh, my! Another corn afficionada! :D
I buy my grits from Anson Mills--they're expensive and I know there are other mills that sell good grits that are cheaper but theirs are just wonderful (they've got some slammin' recipes as well). Grits are actually a byproduct of the milling process and are the result of various levels of sifting newly ground cornmeal, so they're really not something you can do authentically at home (unless you happen to run a grist mill). I also buy excellent white flint cornmeal from Gray's in Rhode Island; I use it for jonnycake and things like Boston brown bread and Indian pudding (gives it that authentic touch, doncha know). You can really tell the difference in the texture of your products and the flavor is unique to that variant. I HIGHLY recommend it and it keeps forever in the freezer, too (I'm starting to crave jonnycake now).
I don't bake enough to justify a home mill (plus I like to buy from grist mills to keep the old ways going) but if I did, I'd go for the KoMo Fibidus Classic. It's supposed to do an excellent job, is infinitely variable, AND it's gorgeous. However, it doesn't do legumes, popcorn, or oily seeds (not that I'd be doing those anyway; if I needed legume flour that I couldn't buy I'd invest in a dry container for my VM).
Keep us posted on the lupini beans. I have a friend who has been living in Italy and her boyfriend cooks. She's in town so I'll ask her if she knows anything.
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I also buy from Anson Mills. I've been buying from then since they began selling by mail. (They had a minimal web site but you had to phone to place an order.)
I've also ordered similar items from Byrd Mill in Virginia, Cane Creek mill in Tennessee and Homestead Gristmill in Texas.
Several mills are listed at this web site. (http://www.meadowsmills.com/StoneGroundProducts.htm)
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Thanks for the link. Do you think any of your other sources sell grits as good as Anson's? I seem to remember having placed at least one phone order with them some time back but I'm not sure if it was due to the fact that they didn't take online orders then or if I wanted to ask them something prior to placing an order.
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I forgot to mention Falls Mill in Tennessee. Here's the link. (http://fallsmill.com/store.html)
I especially like their white corn grits - I looked in my freezer - have a 25 pound bag I purchased in March.
They also require a phone call to order but they are very friendly folks.
Since White Lily flour was purchased by a multinational and is no longer the same soft wheat as it once war (necessary for southern type biscuits, etc.) I order the soft whole wheat flour (better nutrition) that has much less gluten than regular flour. Makes great biscuits. (not cookies).
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Thanks for the link! I'm not familiar with White Lily although I've heard of Dixie Lily grits; they were also sold recently but they claim to have kept the quality the same.
I happened to open the link for the Natural Way Mill on the mill page and noticed they have some pretty interesting flours but their minimum is 25 lbs. which is more than I'd ever use: http://www.naturalwaymills.com/index.htm . Their Gold n White comes in a pastry flour, too, which might be good for biscuits.
Sorry to everyone for going OT like this but at least y'all are getting a grits education. :)
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Handles on the side as I have to put TMX away everyday due to bench space
A winder to wind up cord, instead of having to shove it back in
A citrus juicer/reamer MC that fits where MC is so I can get all the juice out of fruit
A hook on the side to hang the spatula
:D
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This has probably already been said, but I would like it to have a higher temp range. For me it just doesn't get hot enough for sauteeing onions so I always do this step in a frypan. I think I would use it (TM) a lot more if this was the case. :(
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Handles on the side as I have to put TMX away everyday due to bench space
A winder to wind up cord, instead of having to shove it back in
A citrus juicer/reamer MC that fits where MC is so I can get all the juice out of fruit
A hook on the side to hang the spatula
:D
You can use your spatular as a juicer - it works really well. I start out by making a cross in the fruit with the spatular (so shove it in then shove it in again at right angles and then squeeze from there) and also if you put the spatular through the handle of your jug it will sit there nicely ;)
shame you have to put it away each day - that would drive me insane for the amount I use it. As I don't use my stove any longer, I have a cover over it and that has created more bench space :D I don't think the handles will ever be considered though as the TMX is supposed to stay on your bench ready for action :)
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Retractable blades
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This has probably already been said, but I would like it to have a higher temp range. For me it just doesn't get hot enough for sauteeing onions so I always do this step in a frypan. I think I would use it (TM) a lot more if this was the case. :(
I agree JulieO. But I was thinking the other day that one problem with "frying" is that the heat causes moisture to gather on the lid and then drop back in so that I don't think it would ever be possible to dry fry food in the TMX. In fact, while I was thinking about the moisture, I was wondering if there could be a modification so that something could catch the drips before they went into the food....
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More heat is the big thing that I'd like. Wouldn't leaving the MC out solve the moisture problem?
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Unfortunately not Caroline. I do leave the MC off when, for example, frying onions and you can see the moisture drop off the lid. I guess the positive side of that is that they're always moist :)