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. Simply prepare the ingredients then sit back, relax and let Thermomix® cook for you. Slow cook your favourite recipes ahead of time, and freeze to save time and stress on your busiest days.
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.
To create your own recipe, start by referring to a similar Thermomix® recipe for inspiration. Place all your ingredients and seasonings in the mixing bowl and evenly distribute around the mixing knife. Add enough liquid such as broth or sauce to just cover the ingredients, mix well with spatula, select the time and temperature (use the settings from your reference recipe). Start the Slow Cook Mode and your ingredients will become soft and succulent after cooking in Thermomix®.
• 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 caramelize 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.
• Pasta, rice or fresh ingredients that need a short cooking time such as spinach, broccoli, peas, zucchini and fresh herbs, can be added and cooked towards the end of the slow cooking time.
• Stir in milk, sour cream or cream cheese at the end for a rich texture and fresh taste.
• Add 1 tbsp flour at the beginning of the recipe.
• Add a mixture of 1 tbsp of cornstarch and 1 tbsp cold water at the end of the recipe and bring it to a simmer.
• Use Thermomix® to reduce the sauce: at the end of cooking, either remove the main ingredients with tongs or drain the stew over a bowl through simmering basket or Varoma dish. Place cooking liquid in mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and reduce 10-15 min/Varoma/speed 1.
• Use a maximum of 800 g meat.
• To protect against oxidation, add any acidic ingredient such as tomato, wine, vinegar or lemon juice.
• Use pre-cooked or canned red kidney beans to ensure the naturally occurring toxins are at a safe level to consume.
