We already know that our trusty Thermomix has an amazing number of functions. With just one blade, one Thermomix can steam, knead, weigh, whisk, crush, sauté, grind, grate, cook, mill, stir, mix, whip, chop, blend, purée, mince, crumb, simmer, emulsify and liquidise. Thermomix replaces about a dozen different appliances in your kitchen – domestic or professional – and declutters your worktops.
But now, thanks to a method developed by Chris Horridge of Alan Murchison’s 10 in 8 Group, Thermomix can even function as a water bath to gently and evenly cook meats, fish and vegetables to a perfect degree of doneness and an amazing texture.
So if you’ve already got a Thermomix you don’t need to fork out an additional £200 – £1,000 or more because you can use your Thermomix as a water bath and that is brilliant news. And if you don’t yet have a Thermomix, the money you spend will get you one single appliance that can function as a water bath, a slow cooker, a blender, a food processor, a stick blender, a chopper, a sauté pan, a whisk, a set of scales, and much more!
I am delighted to document here the Thermomix Water Bath method developed by Chris Horridge and originally unveiled at a Thermomix Master Class held in 2011 at The Fine Dining Academy. It’s so simple, I had to read and re-read my notes to believe it. And ThermoHubby John and I were absolutely delighted with the results at dinner this evening!
Using Thermomix as a Water Bath is as Simple as 1, 2, 3
Chris Horridge’s Thermomix Water Bath Method
- Fill your Thermomix bowl with 2 litres of water and insert the internal steamer basket. Warm the water to 60° C by setting your Thermomix to 60° C/10 minutes/Speed 2. This temperature is generally considered too “hot” but the water will cool down slightly when we add the item we want to cook.
- Place your sous-vide packaged food into the internal steamer basket and cook 50° C/25 minutes/Speed 2. This amount of cooking time will gently cook your ingredients to a perfect Rare but you can increase the cooking time to achieve enhanced texture effects.
- Remove your food from the Thermomix water bath and colour in a hot pan. Rest/keep warm while you prepare a silky smooth purée and a sauce in your Thermomix. Enjoy the tenderness, texture, and perfectly even doneness of your food.
I searched the internet for a proper definition of water bath or sous vide cooking and found pages and pages of more or less scientific definitions and requirements in terms of time and temperature but Chris’ Thermomix water bath method is much, much simpler and it works a treat. Try it and let me know your thoughts. I think you’ll be suitably impressed at what your trusty Thermomix can do.
Bon appétit !
Please practise safe food handling and ensure that you avoid serving food at temperatures between 5°C and 63°C, the range known as the danger zone.