Thermomix

Woody has reminded me that I must mention the Thermomix.

A person that shall remain nameless has one.

It’s a very, very large and expensive ($2,000 expensive) blender incorporating a heating element and a mass balance.

Upon expression of my incredulity, the thing was defended on the basis of an example, being risotto.

Here is the recipe of choice…

1. Place parsley into Thermo bowl and chop 3 sec/speed 7. Remove from bowl and set aside.
2. Place zest and Parmesan into Thermo bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
3. Place garlic, eschalots and olive oil into Thermo bowl and chop 3 sec/speed 4. Scrape down sides of bowl and saute 3 min/Varoma/speed 1.
4. Add rice and white wine and saute 2 min/Varoma/Reverse/speed 1.5. (Not rocket science here folks, find a spot between speed 1 and speed 2 and call it speed 1.5!!)
5. Add stock, Umami, lemon juice and salt and cook 16 min/100ºC/Reverse/speed 1.5.
6. Add chopped parsley and a splash of cream if using and stir through 3 sec/Reverse/speed 1.5
7. Serve piping hot with grated cheese amd lemon zest sprinkled over.

It’s bloody exhausting just thinking about it, and I love tech.

The old way looks like this:

1. Bring stock to the boil in a saucepan. Reduce heat and hold at a gentle simmer.

2. Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the leek and garlic, and cook, stirring often, for 4 minutes or until soft but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly glassy.

3. Add the wine and cook, stirring, for 2 minutes or until almost absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock and stir constantly with a wooden spoon until completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 25-30 minutes or until rice is tender yet firm to the bite and the risotto is creamy.

4. Remove from heat. Add half the lemon rind. Stir in the lemon juice and grated parmesan. Season with salt and pepper.

5. Divide the risotto among serving dishes. Top with shaved parmesan and the remaining lemon rind to serve.

I am not sure I see the point of the $2,000.

I couldn’t find a single recipe that was demonstrably less work than the old fashioned way.

Unless you are into baby mush food. Simply shove in all your left overs and cook them to death…