I haven't tried it yet but I'll provide an update on some recipes somewhere down the road. In any case, for CHF it's a pretty good offer IMO...
Thanks a lot for the update! I actually checked the new Lidl store in Zürich West and they had 4 machines there I was also quite surprised as I glanced regularly through the leaflets and I don't recall seeing it.
May I ask about your experience with the Monsiuer Cuisine? After a few months I got very lazy and use it almost only for cooking meat sous-vide (total gamechanger) and I got the feeling I am missing out on a lot of stuff.
I would appreciate any tip!
Haven't tried sous-vide yet... looks great although the timer has a 99 minute limit. What do you like to cook sous-vide and how does it turn out? Any good recipes?
I use mine for:
Mixing Chopping Blending Dough (does a decent job with the initial mix) Soups (its an amazing all-in-one soup machine)
I need to try:
Making pastry Sous-vide All the other stuff I've never thought of
Have a look for posts from Markarina about food / sous-vide - he was nuts about it (and to be fair....it all tasted great )
I'm just a beginner at sous-vide, but its pretty idiot proof - I've cooked chicken, veggies in it. Nothing complicated - but nothing burned / turned to unrecognisable mess, which is my normal cooking competence (have burned pasta....)
recipes.anovaculinary.com is my go-to site
I bought a vacuum sealer from Lidl the other day (33chf + 18chf for 2x spare rolls) so will try some stuff out soon.
Landi has those rolls often on sale, if you need more
Perfect thanks. I think from what I read it will also fit pretty much any 28cm width rolls.
I have one of those. I use it to seal stuff before i put them in the freezer. Saves so much waste because freezer burn is not good.
Thanks. There is a step by step recipe on the machine for red meat. But basically you can set 99 minutes, speed 1 reverse, and 55 C for red meat if you prefer more medium rare or 60 C if you want a tad more medium.
Pork is usually a bit higher (65 C or 70 C). I had great result rubbing some steak sauce with apple and tamarind on a pork neck roast, letting it rest in the vac bag overnight in the fridge. Then I cooked sous vide at 70 C. Finally let it cool down, in a cold water bath, then remove bag, pat dry.
I sear the meat in a steel pan, heated at max for a few minutes with a high smoke point oil (peanut). This sears the meat and creates a crunchy exterior.
I have also to say that sous vide makes really good poached eggs:
https://www.splendidtable.org/recipe...t-poached-eggs
I am still playing around for the best temperature / time combination. 65 C is perfect for the yolk but the whites need a bit of firming up...
Monsiuer Cuisine https://www.lidl.ch/de/c/monsieur-cu...nnect/c1987/w1 in German that it will be on sale from tomorrow Thursday May 28th
The vegetarian recipes seem to be limited, has anyone used
Monsiuer Cuisinefor vegetarian cooking?
with a quick google:
https://www.recipecommunity.com.au/c...hes-vegetarian
there are over 1000 vegetarian recipes. I don't know what you usually cook, so you need to check if they are relatable.
I have similar device (not original Thermomix) but I am using it as a "helper" to prepare parts of dish where mixing and precise temperature is essential, like "Pâté à bombe" "sauce hollandaise" vinaigrettes, finishing sauces. The closest I come to do a whole dish in it, are soups.
It's a great helper in busy kitchen, but i would never buy it to cook instead of me, because it's simply not worth it and I would quickly get bored by repeating taste. Plus too much cleaning.
Thanks for your reply, I was unclear I was referring to the Lidl offering Monsieur Cuisine ie the Lidl version of Thermomix and the lack of vegetarian recipes for Monsieur Cuisine
Just use the recipes for Thermomix and do the steps manually. After a few attempts you wil get a good feel for it.
I know many people that swear by the Thermomix and I think is really cool for someone that is getting started on cooking (like me) but it's quite expensive compared to the rest.
I don't mind expending that much but not sure if it will end up being just another kitchen apilance forgoten in a corner. Also if I buy a cheap one it might not be the same experience.
We're 5 years in to owning ours and it gets regular use several times a week, I don't know anyone with a Thermomix that is idly occupying counterspace
What's the point in sous-vide'ing eggs? Does it affect their taste?
Wrapping the egg in plastic foil gives me excellent and predictable results. The neat thing is that you can add stuff to the eggwhite before poaching. You can even stuff the yolk if you feel like going crazy (perhaps want to impress a certain someone?).
Half of the thermomix experience are the guides recipes. If you know how to cook then it is in no way worth 5x more than the Lidl version. Even if you don't know how to cook its not worth 5x more. The Lidl version is 5x cheaper for 80% of the functionality.
Perfect and effortless temperature control hence yolk softness control. And I can completely forget about the eggs and prepare the rest of the stuff.
But your technique sound very interesting. Would you kindly share a link or description?
The YT clip below is the basic version. You can find plenty more with "poached eggs cling film" or "... plastic wrap". I use a clip to close the "bag", I find it's infinitely easier.
To enrich the eggs crack them into another bowl and separate white from yolk. Salt if you want, add some finely grated cheese and herbs, or finely cut bacon, or whatever your heart desires, and carefully mix a little bit. With the white no longer liquid you may want to layer the components to center the yolk, so fill a cling film bowl with half of a white, perhaps form a bit of a trough, add the yolk, add the other half of the white and close the bag.
Of course you can sous-vide those as well.
A friend does them with muffin forms instead of film, she doesn't care much about the resulting form.