Raphaëlle lui confie ses purées de bébé, Gilles lui laisse faire les soupes, les sauces et les crèmes dessert, Philippe réussit tout ce qu’il cuisine grâce à lui. Quel est ce chef talentueux et à domicile ? Une machine : le Thermomix, dont le point de vente exclusif pour la Canada est à Outremont!
Chef John Placko gives a tour of his kitchen - which includes some mind-boggling machines. Video by Randy Risling and Chris So.
Foodies — both professional chefs and home cooks — are bubbling over with enthusiasm over the publication last month of a magnificent six-volume work being hailed as the 21st-century’s answer to Larousse Gastronomique, the 1938 classic credited with teaching the world the fundamentals of French cooking.
If you've never heard of the Thermomix, you're not alone. It's never been advertised and it isn't sold in stores. Yet it's inspired two very different cults: one of home cooks devoted to its versatility and convenience, and another of Michelin-starred chefs such as Ferran Adria, Heston Blumenthal, and Rene Redzepi, who rely on its precision.
[...] But at the risk of sounding like a vegetable-peeler pitchman holding forth in a supermarket aisle, I am here to tell you that this $1,400 German widget will do everything a blender, a processor, an electric mixer, a steamer, a Crock-Pot, a timer and a kitchen scale can do, but better, and all in one small spot.
Le cocooning et l'engouement pour la gastronomie à domicile ont transformé nos comptoirs de cuisine en véritables vitrines de petits appareils électroménagers. Le mélangeur électrique y trône entre l'étuveuse à riz, le robot culinaire, l'extracteur à jus et le moulin à café, tandis que la machine à pain et la sorbetière encombrent le reste de l'espace disponible. Mais voilà qu'un robot hyper-compact d'une redoutable efficacité rend tous ces gadgets obsolètes et libère l'espace : le Thermomix, l'outil favori des Européens et des chefs d'ici.
He puts spelt grain in the Thermos-style stainless-steel jug, and adds baking powder and milk. Three-and-a-half minutes later, he has enough dough for a 20-inch pizza. Next he makes a Dijon mustard from scratch, as well as a hot carrot-cauliflower purée(complete with sautéed onions)and a strawberry sorbet that would put half of Little Italy out of business. Then, leaning on the counter like some culinary evangelical, he says he can make just about anything else -- risotto, steamed fish and rice, lobster bisque, chicken parmigiana -- with as much effort as it takes to tie one's shoes.
Last weekend a charming couple from Quebec City dropped by to show me the future of my home kitchen, and it went like this: For starters, there will be a whole lot less of me in it, and even though no one else will be stepping forward to fill the void, the food leaving the place will be better and more varied.
A few months ago, I called the United States supplier for Thermomix, the king of appliances, to ask some questions. The man on the other end of the phone told me rather testily that he did not! not! not! want me to write about the Thermomix, a product that does not rely on advertising. Nor was he pleased that I had already borrowed one from another source.
The Thermomix: 23 appliances in 1
Snaring the Elusive Thermomix
Thermomix: chef à domicile
A machine this good needs a party to sell it
In love with the world’s smallest chef
The Way We Eat: Dream Machine