Slow cooking with Thermomix® is an entirely new way of cooking. Gently simmering ingredients over a longer period of time brings out deep, complex flavours that you won’t get with any other method of cooking. The best thing about it? It’s no extra work for you! Simply prepare your ingredients then sit back, relax, and let Thermomix® cook for you.
The great thing about slow cooking is that it’s so flexible. If you’ve got a busy day of cleaning or errands planned, start your favourite recipe in the morning and it can simmer away while you get on with other things. Divide into portions and pop in the freezer, and you’ll have a selection of delicious dinners ready to be re-heated when time is short.
In particular, the Slow Cook mode is ideal for cooking economical cuts of meat such as chicken thighs, pork shoulder, lamb shoulder and beef brisket. These cuts are typically tough if cooked for a short amount of time, so it makes sense to cook them as long as possible.
Would you like to use the Slow Cook mode to create your own recipes? Try researching similar Thermomix® recipes to provide you with inspiration and give you a starting point. Place all your ingredients and seasonings in the mixing bowl, making sure they’re evenly distributed around the mixing knife. Add enough liquid such as broth or sauce to just cover the ingredients and mix well with the spatula. Select the time and temperature (use the settings from your reference recipe), start the Slow Cook mode, and let Thermomix® cook your ingredients until irresistibly tender and succulent.
• To freeze your slow-cooked recipes, allow to cool to room temperature before freezing. To make the re-heating process even easier, freeze in dishes that can be reheated in the oven once defrosted.
• The blade cover accessory will make your slow-cooking experience even better! It sits on top of the mixing knife, covering the sharp blades and preventing them from coming into contact with your ingredients. The blade cover can be used with both the TM5 and the TM6.
• Both fresh and frozen ingredients can be used for slow cooking. When using frozen ingredients, make sure you thaw meat, poultry and frozen vegetables thoroughly before cooking.
• To ensure even cooking, cut pieces of meat and vegetables to roughly the same size and thickness.
• Fat will not drain away when slow-cooking meat, so it’s best to trim away any fat before starting.
• For even deeper flavour in your finished dish, try using basic High Temp. recipes to brown your meat and sauté or caramelise onions or shallots before you start slow cooking.
• Add spices or herbs at the beginning of cooking to further enhance the flavours of your dish.
The final touch
• Try adding pasta or rice at the end of the slow-cooking time to bulk out your dish. You could also add fresh ingredients that need minimal cooking, such as spinach, broccoli, peas, courgettes or fresh herbs.
• Stir in milk, sour cream or cream cheese at the end for a creamier flavour and texture.
3 ways to thicken a sauce in your slow-cooked recipe
• Add 10 g flour at the beginning of the recipe.
• Add a mixture of 15 g cornflour and 15 g cold water at the end of the recipe and bring it to a simmer.
• You can also use Thermomix® to reduce your sauce. At the end of cooking, either drain the stew through the simmering basket or Varoma dish, or simply remove the main ingredients with tongs. With cooking liquid in mixing bowl, place simmering basket in place of measuring cup on mixing bowl lid and reduce 10-15 min/Varoma/speed 1 until desired consistency.
Good to know…
• Use a maximum of 800 g meat.
• To protect against rust, add an acidic ingredient such as tomato, wine, vinegar or lemon juice.
• Use pre-cooked or tinned red kidney beans, as the temperatures reached by slow cooking are not high enough to kill the naturally-occurring toxins.