Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: René on April 18, 2009, 10:37:26 am
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How long can a ThermoMix work/cook without a pause?
For instance, if a want to use it as a slow cooker where it works slowly at perhaps 4-5 hours - can that be healthy for the machine, or what are the limit?
Sous-vide cooking (*: + ^^) for 18-20 hours at 50 degrees?
Thanks :)
/René
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I think its only 59mins that it can work for the maximum time, then you have to set for another 59mins
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Would it be ok to do that? Like in a casserole that you want to cook for a couple of hours. Would the machine overheat or anything?
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I use it all the time for 60 mins Temp varoma, and have never had a problem. Am pretty sure it would be fine for a couple of hours. I imagine not on high speed.
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Thanks for the help, all :)
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I'm not sure if it's relevant, but I have used mine for 2 hours at 80 degrees cooking a curry. The chuck steak that I used was very tender. I'm not sure if I'll bother with my crockpot again. Just in case this info is of use to anyone, a slow cooker's cooking temperature ranges from 71 - 91 degrees.
Best wishes,
K3
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Thanks for this useful piece of advice Dean, I had wondered myself how to use the TMX as a slow cooker. Winter is approaching so looking forward to doing some curries and casseroles.
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Well that really is fantastic news! Another appliance (slow cooker) that can be put away! :D :D :D
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Thanks Karen, that is helpful news. Looks like my slow cooker is leaving too. :'( :'(
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nah, my slow cooker is a 5L that cooks a mean roast without dirtying my oven lol i'll keep mine ;)
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How do you cook a roast in the slow cooker Karen? I will keep my big one too as I do batches of lamb shanks (at least eight) and it is perfect for that. Never done a roast in it though, only braize type meals. Keeping the oven clean appeals to me too and I use it as little as possible - usually weber my roasts.
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http://brazen20au.blogspot.com/2008/05/slow-cooker-roast-beginners-guide.html
oops got confused which thread i was in LOL
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Thanks Karen, looks easy so will certainly be giving it a go in the colder months. Nice to come home to after a day out babysitting the grandchildren.
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How do you cook a roast in the slow cooker Karen? I will keep my big one too as I do batches of lamb shanks (at least eight) and it is perfect for that. Never done a roast in it though, only braize type meals. Keeping the oven clean appeals to me too and I use it as little as possible - usually weber my roasts.
Nearly died when my wife purchased 3 shanks from the shops the other day - about $4.50 each - is that normal. Used to be so cheap. I think she said they wanted $7 if frenched !!
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They are not cheap anymore - they are now on most expensive restaurant menus and I find men in particular, love them. I have been lucky enough to get them for $1 each from a butcher in Thebarton S.A. courtesy of my son-in-law who works near that suburb. I would pay at least $3.50 each at my shopping centre.
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we're not keen, they're so fatty, even when trimmed
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I trim mine to bits and usually prepare this dish the day beforehand so that I can remove any solidified fat from the sauce before serving. Very time consuming but well worth the effort. I trim all my meats from every bit of fat - it takes me 1/2 hour to defat 6 chicken thighs! Wish I wasn't so fussy.
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I'm a bit like you Judy. Not only do I de-fat meat but I also take off all the gristle and yukky bits unless it's going in the slow cooker. DH says I'm a real fuss pot.
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Just tried a new method of defatting chicken thigh fillets and it only took 1/3 of the time. Forgot to thaw them out last night so soaked them in cold water this morning and when still partly frozen found them so much easier to work with to remove all the little pockets of fat. Boy, is this going to make my life so much easier - I hated that job before today! ;D ;D
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Life's too short for de-fatting chicken thighs ??? But then I don't know how much time I might lose through not cutting back on fat ??? Damn - dilemma.