Sunday, May 10, 2009

Thermomix - Uber apparat

This is one smart piece of equipment. It is a very powerful blender that can go from 100 rpm's to 12000 rpm's in fractions of a second. It has the added bonus of a heating element (which heats in intervals of 10 degree Celsius increments strangely starting at 37 degrees Celsius, then 50, 60, 70 and so on up to 100), an integrated scale, a sharp blade that can be switched to a paddle or a mixer attachment. If you go to the Thermomix website you can see all that this machine can do. Some of it I take exception to, such as kneading bread.
But here is a good example of complete functionality: you can scale all of the ingredients of a creme anglaise directly into the blender cup attached to the body of the machine. Switch to blend, and press the desired temperature, which is 80 degrees Celsius, for a set amount of time, let's say three to four minutes. Turn the machine on to speed 5 (speed 10 is reckless) and it will produce a very smooth, napped anglaise.
I have successfully made many excellent ganaches in it, simply by placing all of the ingredients in the cup, setting the time, the temperature and the speed. Always a smooth result.

Most exciting though, is that I was able to produce an outstanding foie gras mousse, fully cooked, in less than 3 minutes. It is in the picture at the beginning of this post. I had baked feuille de brick cylinders. Once the mousse was made, I was able to pipe it into the crisp brick tubes. You could effectively make foe mousse to order, perfectly smooth, like soft butter.

There are two cons to this machine, cost (close to $1700) and it only holds the equivalent of two liters of liquid or up to two kilos of solid matter, so it is not so much for a professional kitchen. Although it holds the perfect amount to fill a 12 inch steel caramel frame of ganache. And it can process two 700 g lobes of foie at one time.
Highly recommended. And here's a catch, you won't find them as readily as you would any old blender. It is usually sold from a real actual human being to another, and very few will sell it as a retail item. What they are looking for, I have heard, is to be able to show you in person how many things the machine can do, since it is not really much to look at. It is excellent for home use I suppose. You could potentially eliminate many appliances you have at home that are collecting dust. Here is one you could quickly recycle: your ice cream machine. How, you might ask, does this machine make sorbet or ice cream? Make your ice cream base or sorbet base, pour it into an ice tray, freeze it, pop the cubes out, put them in your Thermomix on the turbo setting (because this being a German machine it has a turbo setting) and in a few seconds it will grind your rock hard cubes into a smooth frozen dessert. Incredible.


  1. We used it all the time at mugaritz. Apparently they are much more readily available in Europe, and housewives(?!) love em. Weird. But yeah, if I won the lotto today, Id have one tomorrow.

  2. I agree very cool tool. It was a pain in the neck to get that thing in the US but def. well worth it. The textures (pistachio puree, vegetable purees) which you can get with that machine are awesome. I wonder how long it is going to take to get more popular here!

    1. How did you get one into the US? I am currently trying to get one. Thanks

  3. I am a spanish who owns one of these beauties.

    One word: awesome!

    It lets you make 90% of the common things you do in your kitchen, the only thing I could not do by now is to...

    nah, 100% but oven is done there. And it is not a blender. It is a terminator 3 (if you want)

    37ºC is the human temperature. That temperature is set to make children food (as smooth as air, of course)

  4. I've been considering the pros and cons of getting one for myself. Do you think it 'churns' comparable ice-cream to an actual ice-cream machine?

  5. It is comparable to what a home-use machine would do, that is to say, you won't get the quality of a professional use machine such as the Coldelite or a Pacojet. But, it yields decent results, plus you could use it for so many other things. If I had the means I would totally buy ne for my house.

  6. Thank you very much for the advice! I think I might start saving up! :)

  7. longevity?
    if it retails for that whopping price here in Aus id hope im going to be able to use it for more then a year. Especially seeing im a pastry chef who creates at home almost as much as at work..

  8. About the same as a good blender, about 3 years if you care for it well (don't force it to do what it can't do).
    so who do you make all these desserts at home for? Just curious.

  9. I love my Thermomix - and your blog.... and I am an "at home" cook, but an adventurer. I use my Thermomix for everything I can, and somethings I couldn't! I just had some amazing foie gras and want to make my own. Interested in sharing recipes? THANKS!

  10. Hi! I am a Thermomix fan who really appreciated reading this review of my favorite kitchen machine. Of interest to your blog followers might be the video I've just posted on my onw blog showing four award-wining chefs speaking about why they enjoy using Thermomix. You are welcome to view it by visiting (or click on my name above this comment). I also have a page there listing chefs who use Thermomix and I would be happy to link to you from this list.
    Thanks and cheers,

  11. Hi,

    I am from Malaysia, just bought one of this "little kitchen" as we called it here.

    Will be playing with it more.

  12. Glad to have found your review. Like Valerie & Helene I am obsessed with my TMX. It certainly last well in the home environment and would in a restaurant if chefs are careful and respect it.

    Many chefs in Australia have them & they are real time savers for smaller concerns and great in restaurants that do degustation menus. I am off to Tetsuya's tomorrow and he has seven. Thomas Keller purchased 5 after talking to Tets.

    BTW - bought your book and it is bloody fantastic - even though I am just an amateur. Such a wealth of useful info.

  13. these machines last WAYYYY longer in a normal household. A friend has had her old model for 25 years - no repairs and hard use. I've been using one for 3 yrs no problems except losing the churn blades - easily replaced.

    Easier to clean than an ordinary blender.

  14. I have him since 3 years... made bread, dogfood, icecream, cosmetic (lotion, creme), "medicine" against cough, cook, steam, flour, Cocktails and so much more. I love my Thermomix31!! ;-)

  15. Its my third tm and i loved. I have the first one over 12 years ago in Polad (Europe) and the old machine tm 21 have been use hardly for last 12 years and never broke exept spatula (i close the lid when i have spatula inside).
    Have the new tm 31 last two years and is no problem at all.
    Is quiet expensive, but you get your cash back when you start to use, and its clean him self, just put warm water and leave on for 30 seconds. If you dont liked, you can trow into dishwasher (from 2007 you can clean mixing bowl and blade in your dishwasher)
    Home made bread baked from your organic wheat (seeds- you can grind them) is so cheap to make and inside marked is so expensive to buy...