My Virtual Kitchen
Welcome! It is a pleasure for me to have you here.
Let's start your cooking journey together!
Lesson 1 - Intro to Thermomix
What is Thermomix and how to make the most use of it?
In this cooking lesson, Sara will guide you through:
- Set up your Thermomix
- Search recipes in www.cookidoo.co.uk
- Create your own collections in cookidoo with your favourite recipes
- Plan your weekly planner and shopping list
- Do manual cooking in your Thermomix
- Do guided cooking in your Thermomix
- Use the reverse blade option to peel garlic
- Use the Varoma tray as your colander
- Use the top lid as your funnel
- Pre-clean function
Sara will cook two recipes with you showing you how to grate / peel / chop / pre-clean.
Lesson 2 - Steaming
Wouldnt it be great to have full dinner ready in minutes?
In this lesson, you will learn how steaming your food can help you to make more quantity and more recipes in less time. Learn how to make the most of your simmering basket and Varoma tray.
Sara will cover with you:
- Search for recipe books and collections in Cookidoo. Example: Great taste on Every Level Cook book from UK;
- Papilote cooking method using baking paper making parcels. Check in Cookidoo as there are many papilote recipes (particularly in Spanish Cookidoo)
- Making your own vegetable stock paste while sterilizing your jars / bottles
- Use the Varoma to: cook cakes, using ramekins, silicon moulds, sterilize jars, baby bottles, fermenting yoghurt…..
Lesson 3 - Fermenting
What if you could create your own fermenting foods?
Different food needs different temperature for fermenting in order to get balance between bacteria and microbes that you try to cultivate during the process. Stable and constant temperature is required. For yoghurt between 30 to 40 degrees in order to attract different microbes in the process. That is why in the Thermomix with 37 degrees is perfect to make yoghurt, breads of kimchi.
See recipes below that you can make as explained in this class by Sara.
- Italian fermentation : Fermentati
- for friends over: tap.cook.eat
- Sourdough Baking - with Starter Discard
- Fermenting breads in Italian: Pane e pagnotte
Lesson 4 - Cooking
Different temperatures give you access to many cooking methods
The possibilities are endless when you use the cooking functions in your Thermomix. Join Sara in this lesson and be inspired with new recipe ideas.
Cooking - Up to 120 degrees
High Temperature cooking – up to 160 degrees
Sugar Stages: Caramel has never been so so easy to make.
Tip, be very quick when working with Caramel. It crystalizes in seconds
Slow cooking : for better flavours
Join Sara in this lesson and learn the many options you have as well as tricks on how to use the measuring cup and your splash guard.
Lesson 5 - Sous-Vide
What is Sous-Vide?
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. In the eBook for the Cooking Course, you will see the different times and temperature for each ingredient.
In this lesson, Sara also cover the following modes in your Thermomix :
There are so many different ways you can boil eggs in your Thermomix. In the Simmering basket, in the bowl with the egg boiler mode or even using the Varoma. Which one is your favourite? Give them a go and see which one you prefer. No wonder eggs is the most cooked recipe in Cookidoo!
This mode will allow you to cook up to 500 gr of rice or grains. This gives it more flavour. When in cookidoo search for Pasta and Rice Dishes and then select TM6 only in the filter, that way you get amazing recipes using this mode.
Place the grain of your choice in the mixing bowl along with water and seasoning, select the mode then turn the dial to start. The temperature and cooking time are automatically controlled by Thermomix®.
• Simmering basket – place the simmering basket instead of the measuring cup on the mixing bowl lid when using Rice Cooker mode.
• Portion sizes – use approx. 60-70 g of uncooked rice per portion.
• Water ratio– the ratio of water will depend on the grain you are using, the brand of the grain and the quantity of the grain. Start by using the Rice Cooker Mode recipes to familiarise yourself with the water ratios for each grain and then adjust to your own taste.
Use Thicken mode to cook your starch-thickened sauces, such as Béchamel, Aurore or Soubise sauces; hot emulsified sauces, such as Hollandaise or Béarnaise sauce; or delicious desserts like custard or zabaglione. Place the ingredients in the mixing bowl, simply select Thicken , set the temperature and turn the dial. Easy!
• For starch-thickened recipes, set the temperature to 100ºC – These recipes are thickened using any type of flour, such as wheat flour, cornflour or potato starch as the thickening agent. Examples include Béchamel Sauce, Soubise Sauce, or Crème Pâtissière.
• For egg-thickened recipes, set temperature to 80ºC – These recipes use whole eggs or egg yolks as the thickening agent, and include hot emulsified sauces, desserts and spreads. Try the Hollandaise Sauce, Béarnaise Sauce, Orange Liqueur Zabaglione ,Berry Curd, Chocolate dairy free custard
• For some hot emulsified sauces, use the butterfly whisk – The butterfly whisk will incorporate more air into your sauces, creating the perfect egg foam. The whisk is ideal for Classic Zabaglione,
Lesson 6 - Kneading
The art of Baking
Baking has been called many things. Grandmother’s best kept secret, a science and even an art. If you are armed with the right knowledge, anyone can become a proficient baker in no time at all and there is nothing better than the smell of fresh bread in your kitchen. Join Sara today to learn few tips that will help you to start making your own breads.
If you are into sourdough bread, this article will help you.
How to translate recipes in your Thermomix with Google Translate app here.
Lesson 7 - Adapting & Converting recipes
Key points for adapting & converting recipes in your Thermomix
Read the full recipe before adapting or converting to ensure you maximize the use of the different functions in your Thermomix and minimise the effort
The traditional recipe order and the Thermomix recipe order may vary so keep that in mind when deciding how you are going to make it
Order of ingredients: dry ingredients first, then wet ingredients
Temperature of the bowl - Hot or Cold?
No formula for time or speed reduction but with Thermomix I find less is always more and then you can add extra time or increase the speed!!
The most important part…. Be confident and try and always have pen and paper nearby