Tool tip: Sous vide cooking with Thermomix TM5 & TM31

Thermomix TM5 sous vide tips

Sous vide is a modernist technique that slowly cooks packaged foods to a particular temperature in a heated water bath. It prevents overcooking, preserves flavor, and yields inimitable texture.”  (from ChefSteps.com)


Sous Vide?
Long-time Thermomix fans have played with the concept of sous vide cooking (pronounced “soo-veed“) using the TM31. Don’t miss links to their thorough instructions and recipes at the end of this article. When using Thermomix for sous vide we usually vacuum-seal or “package” the main ingredient and place it in the simmering basket, immersed in water (ie. a water bath). Meats and fish cooked by this method are predictably succulent and will usually benefit from pre-searing for presentation and to lock in tender flavours. Think of sous vide as a way of getting even more from your Thermomix experience — without spending money on a dedicated water bath machine.

And things just got better!
One of the improvements made in the Thermomix TM5 is better control over cooking temperatures. The new TM5 lets us adjust cooking temperatures in increments of 5°Celsius. So where the TM31 allowed temperature settings of 50°, 60°, 70° etc. Now we can more accurately cook at temperatures such as 65° or 75°, making it even more fun to experiment with the delicious nuances of sous vide cooking.

There’s more good news for people who want to push the Thermomix cooking envelope to the next level. Last week’s release of a user-friendly cheat sheetSOUS VIDE TIME AND TEMPERATURE GUIDE” from the modernist minds at ChefSteps.com makes it easier than ever to use Thermomix for sous vide.

Thermomix sous vide cooking tips on chefsteps.com

click to see the sous vide guide!

Who?
The  super savvy cooking geeks at ChefSteps.com are based in Seattle, USA (a country where Thermomix is not sold). So while they DON’T use Thermomix, they DO use a lot of other fun tools and ingenuity to publish an impressive culinary site. ChefSteps.com is packed with highly-shareable instructional cooking courses, tips, recipes and inspirations and attitude.  They know a lot, cook a lot, and share a lot. Here’s some of what they know about sous vide.

A tool tip for sous vide cooking, from ChefSteps!
When ChefSteps.com published its new (free!) guide for Sous Vide Time and Temperatures last week, I knew it would be useful to adventurous cooks using Thermomix, and particularly owners of the TM5. This guide is well organized so it’s easy to follow. Their guidelines for optimal cooking times leave plenty of room for our own interpretations and preferred settings when cooking beef, pork, chicken, fish, vegetables, and fruits. If you like playing with your Thermomix, you’ll have fun with this guide in hand. Did I mention the ChefSteps guide is free?

How to use ChefSteps to help with Thermomix sous-vide cooking:

  • see the SOUS VIDE TIME AND TEMPERATURE GUIDE and more instructions on ChefSteps.com
  • download a printable version from here, (keep it in the kitchen!)
  • click links below to learn about Thermomix sous vide techniques and recipes

Learn all about using Thermomix for sous vide from these sites:

We’d love to see more!

  • If you’ve experimented with Thermomix sous vide cooking, please help others to learn more… tell us about it by comment below.
  • Do you know of a Thermomix sous vide page not listed here? Tell us and we’ll link to it on the Thermomix Sous Vide Pinterest board.

 Follow Thermomix (Super Kitchen Machine)’s board Thermomix Sous Vide on Pinterest.

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See 9 comments from people who cook with Thermomix:

  1. Andrea @ Forking Foodie October 20, 2014 at 4:42 am #

    Hi Helene,

    Really interesting article, and yes, the TM5 has definitely widened the horizon for cooking sous vide in it, with the additional 5 degree temperature increments. The main limitation is, of course, the size of the internal steaming basket, which you can just about fit enough for two in and still allow circulation of the water around and over the food.

    I’ve been cooking sous vide for several years now, usually in a water bath, but also in my Thermomix(s) to share how to do it with other Thermomix users. One of my great disappointments when I bought my first Thermomix was the fact that I could not select the correct temperature for medium-rare meat cooked sous vide, but now that the TM5 has come out, that is pretty much resolved!

    I have written instructions for safely cooking chicken breasts sous vide here.

    And for cooking perfect sous vide steak here (especially with the new temperatures on the TM5!)

    And for cooking salmon steaks Heston Blumenthal style here

    We actually cooked our turkey (breasts) for Christmas dinner sous vide last year and they were amazing – but you definitely wouldn’t fit them in the Thermomix!! :D

    Andrea x

  2. nora October 20, 2014 at 9:29 am #

    Helene,

    Great link, thanks for the share!
    I’ve seen a post on sous-vide on this blog: http://forkingfoodie.blogspot.ie/2014/04/sous-vide-chicken-with-thermomix-method.html. It’s very well explained. You might want to add it to your pinterest board…

  3. ThermomixBlogger Helene October 20, 2014 at 1:59 pm #

    Thanks SO much for all the work you’ve done Andrea, and for sharing your pages here. I’ve added your links in the article above as well. Plenty of good information for Thermomix fans to want to try sous vide, I highly recommend they visit your pages :)

  4. ThermomixBlogger Helene October 20, 2014 at 2:00 pm #

    Thanks Nora — I’ve noted the link and added it to the pinterest board too :) Happy Mixing!

  5. Gina October 20, 2014 at 6:36 pm #

    Thank you so much Helene … you are amazing! Love all the information you share with everyone xo

  6. MeganT October 20, 2014 at 11:05 pm #

    Awesome Helene! Thanks for that! I’ve done steak in the Varoma in the TM31 after marinating it first in a vac sealed bag. It was truly divine. My recipe is here: http://www.recipecommunity.com.au/main-dishes-meat-recipes/varoma-steak/41545#comment-82304
    Now, I’m keen to try proper sous vide.

  7. Madame Thermomix October 21, 2014 at 3:25 am #

    Many thanks Helene for yet another inspiring post to help us get the most out of our Best Friend in the Kitchen. You’ve always got your eagle eyes open to bring us more Thermomix news from around the world. I hadn’t yet discovered ChefSteps so thanks for another great reference. Happy Thermomix cooking!

    P.S. When will you be getting your TM5, eh???

  8. Menu October 21, 2014 at 1:00 pm #

    Can we use it in canada?

  9. Manu April 18, 2015 at 2:02 pm #

    To have 5 degrees steps is far to inaccurate for sous-vide cooking. It must between +/- 0,5 degrees, else your steak turns well done instead of medium done.