Thermomix is a mincer, grater, dough maker, whisk, blender, mill and pestle and mortar, to name just a few of its many functions. It can also work as an ice cream and sorbet maker, coffee grinder, spice grinder, electronic weighing scale, food processor and food mixer. It whips, emulsifies, homogenises and crushes ingredients and has a built-in timer. What makes it different from many other kitchen appliances is that it can also sauté, steam and cook. For chefs exploring modern Indian cooking, Thermomix offers several possibilities, particularly when working with spices, curry pastes, purées and sauces

Thermomix makes coleslaw in seconds, pancake batter, delicate sauces, soups, stews and vegetable purées.It can cook jams and chutneys, grind fresh horseradish, chop onions, make peanut butter, cook a pot of chilli and steam fish, meat and vegetables in the Varoma tray.The versatility of the Thermomix system offers many possibilities when imagination and creativity are added.

The machine can stir and cook simultaneously while producing smooth purées and finely blended ingredients.It also offers speed, reliability and creative opportunities. Chefs and caterers throughout the world use Thermomix because it can save preparation time and effort while producing consistent results.

Some of the preparations possible with Thermomix include:

• Outstanding blending and smooth vegetable purées.
• Crème for crème brûlée, cooked in approximately 8–12 minutes, ready to chill.
• Hollandaise sauce in approximately 3–4 minutes.
• Herbs and vegetables chopped in seconds.
• Spices ground to powder, piri piri seasoning, smooth curry pastes and ground coffee beans.
• Soups and pasta sauces, from preparation and cooking to puréeing, in one machine.
• Fresh fruit sorbets in approximately 2–5 minutes.
• Crème anglaise for ice creams.
• Ganache centres for handmade chocolates.
• Blending up to 2 litres in the TM31 mixing bowl, subject to the manufacturer’s filling limits.
• Grinding soaked dal and soaked rice for dosas.
• Parmesan grated in seconds.
• Pesto and emulsified dressings.
• Fresh pasta dough kneaded with less effort.
• Crushed ice for cocktails, sorbets and drinks.
• Preparations for madeleines and shortbread.
• Mousselines and pâtés.
• Zabaglione, whisked and heated in approximately 6 minutes.

These are some of the many thermomix recipes and preparations that can be explored in professional kitchens.

Preparation times are approximate and may vary according to quantities, ingredients and appliance model.

After using the Thermomix, cleaning generally takes only a short time.For light cleaning, warm water with a small amount of washing-up liquid can be mixed in the bowl to help remove food residue.Removable parts and accessories can also be cleaned according to the manufacturer’s instructions. The motor housing should not be immersed in water.

For anyone researching thermo cook appliances, one of the main attractions is the ability to combine several kitchen operations in a single machine.Thermomix can chop, mix, blend, heat and stir ingredients, reducing the need to transfer preparations between different appliances.This makes it useful when preparing sauces, emulsions and other dishes requiring controlled mixing and heating.

Thermomix can help chefs prepare consistent purées, sauces, curry pastes and other ingredients while saving time during food preparation.Its ability to combine blending and cooking offers opportunities for modern Indian cuisine without losing the traditional flavours of the ingredients.

Editor’s note: This article originally described the Thermomix TM31, an earlier model. Features, cooking capacities and operating instructions may differ between Thermomix models.