“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)
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 sheet “SOUS VIDE TIME AND TEMPERATURE GUIDE” from the modernist minds at ChefSteps.com makes it easier than ever to use Thermomix for sous vide.
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:
- Know your Thermomix: Thermomix as a Water Bath
by Jane Etherton (Why is There Air)
- Perfect Sirloin Steak
by MasterChef (AU) judge Gary Mehigan
- The Perfect Steak, Sous Vide
with thorough instructions for TM5 and TM31 from Forking Foodie
- Cooking a steak in your Thermomix
by Nat’s Thermomixen in the Kitchen
- Sous Vide Salmon in the Thermomix
by Forking Foodie
- Thermomix sous vide lamb medallions
by Jane Etherton (Why is There Air)
- Sous Vide Scrambled Eggs (!)
by The Thermomix Diaries
- Sous Vide Chicken (includes Thermomix recipe)
from Forking Foodie
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.