Author Topic: TM6 experiments with new functions  (Read 421 times)

Offline JulieO

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Re: TM6 experiments with new functions
« Reply #15 on: December 23, 2019, 08:59:21 pm »
It doesn't sound like some of the consultants are really 'selling' the TM6 very well as in showing off the new features.  Maybe they are new to Thermomix themselves and not really confident as yet which is such a shame.  So different to when I saw my first machine just over 10 years ago.  There were so many things made on the night, we was there for about 3 hours if I remember correctly.  It was such a different way of cooking from what I was used to but my consultant sold it well and I ordered the next day.  There was no pushiness from her at all either which I appreciated.

I will post honestly about my findings, nothing worse than all glowing reports if that's not the case.  I can only give my point of view to how if works for me. 

I think something to keep in mind is when sautéing meats for example, the maximum to cook in one go is 250g which is fine for me but someone with a family it may not suit.  Saying that though it's like browning meat in a frypan, you do that in batches otherwise it starts to 'stew' so when you look at it like that it's understandable.  Doing more batches will take longer to complete a recipe. 

Yesterday I made a mushroom and white wine cream sauce to serve over fusili for DH to take to work.  I always weigh out my ingredients on a digital scale before starting recipes so I'm ready to go and I did so with this one but thought I'd test out the scales that now weigh in 1g amounts.  I added 12g dried porcini into the bowl when asked and it showed I'd added 12g.  Was very impressed that it was so precise.  Tested the rest too and found all weighed accurately, so would have no qualms of using the in-built scales.

I actually enjoyed following the automated recipe, adding the ingredients when asked and leaving the machine to mill, cook and then blend the sauce and it turned out just like the photo on the recipe.  I had the option to leave the sauce a bit chunky or to set it to blend at the end to finely chop the portobellos.  I chose to blend and the result was a lovely pourable sauce with flecks of the mushrooms throughout the sauce. The taste I had was very flavoursome. Both the High Heat and Thickening modes were used during the recipe.

For DH I kept the pasta and sauce separate so all he had to do was add the sauce to the pasta and warm it in the microwave at work, he told me this morning that it was delicious so that was a win.  ;D

Offline cookie1

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Re: TM6 experiments with new functions
« Reply #16 on: December 24, 2019, 11:39:53 am »
It’s sounding very positive JulieO. Your DH must be the envy of many with his lovely meals at work.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline achookwoman

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Re: TM6 experiments with new functions
« Reply #17 on: December 26, 2019, 08:49:04 pm »
I agree with you about the consultants.  I think this may be an individual thing.  Some are just better at demonstrating than others.  But with the new machine they should be demonstrating the differences if they wish to sell to people who already have a TMX.  This causes a problem as the audience may contain a mix of those who have and those who haven’t a TMX. Not sure what the solution is except to have individual demos.

Offline JulieO

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Re: TM6 experiments with new functions
« Reply #18 on: December 26, 2019, 09:35:35 pm »
Too true Chookie.