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Messages - Gagingi

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Chit Chat / Re: Thermomix and Kitchen aid - does anyone own both?
« on: September 15, 2012, 09:08:02 pm »
Hi

I have both. I love my Thermomix and it got me on a real cooking roll, so a few months later I purchased KitchenAid on special. I've used it twice and it has not lived up to expectations. I strongly suggest you really think twice about the KA - I am thinking of ebaying mine (but am struggling with the $$$ I know I've lost).

A lot of parts aren't dishwasher friendly; the vegetable chopper attachments destroy veges and come out with grey goop attached (which I'm worried is metal from attachments); ice-cream maker is so so, but soooo expensive; it takes up a lot of space; meringue is just as easy (if not easier in the Thermie) and really KA doesn't have much to recommend it - though it is a pretty red...

I use my Thermomix every day, I make cakes, biscuits and muffins - and ice-cream is chef quality. I think the key is to master the Thermomix and use and tweak the thousands of recipes that are available online.

Good luck!

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Questions? Technical Issues? The Survival Guide / Re: How long do you have to cook meat for to make it tender?
« on: May 12, 2012, 11:14:45 am »
Hi

I find with leaner cuts of meat that it is overcooking that makes it tough. So if the recipe says 40-60 minutes (such as Hungarian Beef Goulash in EDC) I'd check it after 30-40 minutes and try a bit - beef can be eaten rare - so see if you are happy and if not cook a bit more.

Poultry, as you probably know, must be cooked through. With chicken all you can base it on is the colour of meat - so if I was unsure I'd cut a thicker piece (or separate a bit in the middle) and checked it is cooked. Though I imagine the issue is more with red meats and chicken can dry out, but doesn't happen so much I find.

Other suggestions would be to make sure you are cutting meat to the suggested size - if it is smaller it will cook more quickly and if larger would take longer. Cheaper (fattier) cuts of meat will be more tender when stewing or slow cooking. Marinating or pounding meat can also help with tenderising. I actually have a slow cooker, but have retired it now that I have a Thermie. :-)

Finally if reducing the cooking time this might effect flavour of sauce, so taste test that too for best results.  ;)

Good luck
Anne

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