Before Christmas I became acquainted with this incredible machine. It has taken some serious getting used to, trial and error and practice, mainly because of my intimidation of this complex appliance that can, quite literally, do everything that all your other gadgets can, in one machine.
It makes cooking multiple dishes simple, due to the fast heating and compartmentalisation, you can boil potatoes, cook rice and steam veggies (or anything else!) at the same time! You can boil in the jug, adding another ingredient into the insert to cook two ingredients at the same time and place the steamer basket on top. The extra bonus is that you save on washing up, time, water, energy and all the goodness in the cooking water is steamed into the upper ingredients.
A few of the highlights for me include the super powerful blender, not only is it fast and strong and able to blitz anything in to perfectly smooth purées, but the wide base means you can scrape all of it out unlike a standard blender that can be tricky to fully empty.
Also, the machine is fabulous for recipes with multiple stages, for example, soups and vegetable purées. We love swede mash in my house and often have it as an alternative to mashed potatoes. Usually, I would boil the swede, drain and then blitz with a hand blender. In the ThermoCook, I steam or boil the swede and then blitz it directly in the jug, so no need to get out extra equipment. Plus, it cooks in half the time than on the stove!
The inclusion of a mixing tool attachment means you can sauté directly in the jug, before adding more ingredients to stew or make into soup. It took some experimenting to ensure things like onions don’t stick and burn to the base, there is now a sturdier mixing tool to really stir your ingredients and adding salt to your onions and other moisture rich veggies like celery and carrot combat this issue.
The pre installed functions make using the machine a breeze, set to certain speeds, temperatures and timings to really not only assist you, but do it all for you! Using the manual mode is where I took more time to adapt, the only issue being that when you select a temperature to cook at, there’s nothing to tell you when the machine has reached that temperature. However, given the speed it heats up, I’ve never doubted it, and you can see through the feed hole whether it’s boiling. Just make sure the feed lid is properly attached and clicked in to place or you might end up with a vegetable pool!
My favourite use of the manual mode is to make vegan cheese! Since you can blend and heat at the same time, it makes my super fast 10 minute blender cheese method even more streamlined since there’s no need to transfer the blended contents to a pan to cook and thicken. This cheese is the first recipe I made in the ThermoCook and a great first recipe it was! It’s now my staple appliance and my rice cooker, steamer, multi-cooker and more are all fighting for space at the back of the cupboard.
Now for some specifics;
- 30 Day Money Back Guarantee – Includes Return Postage!
- 2.0 Litre detachable stainless steel jar for blending and cooking
- Butterfly and kneading blade
- Stainless steel blade assembly
- Large 70x50mm LCD screen
- Separate Precise Glass Scale
- Soft silicon rubber spatula
- Simple pre-set auto programs and unique DIY program
- Adjustable timer and temperature gauge
- Dishwasher proof (non-electrical parts only)
- Comprehensive recipe e-book
You have complete control, the timer can be set from 1 second to 12 hours, temperatures from 37-120C, 10 speed levels with pulse function and heat power.
It has 20 functions and pre-set programs including Smoothie, Quick Soup, Thick Soup, Chop, Sauté, Stir, Steam, Stew, Warm, Reheat, Boil, Yoghurt, Rice, Porridge, Kneading.
A strong stainless steel blade, powerful 500W motor, 1000W heating element, overheat/overload protection and safety protection system ensures superior quality, ultra-durability and power performance.
The Optimum ThermoCook includes a Steamer Tray, Cooking Basket, Mixing Tool, Measuring Cup, Spatula, Digital Scale and a Recipe Book.
Now is the time to buy, with an RRP of £895.00, SAVE £400 using Coupon Code: SAVE400
Now this cheese – based on my popular 15 minute, Slice-able and Melt-able Vegan Cheese, but with a creamy almond milk base and spiked with smoked garlic, onion and a kick of chilli, this is a pepperjack style cheese with a difference. It slices, grates, melts and makes a delicious cheese sauce. It’s wonderful in a sandwich too, I like to make a ploughmans with crunchy lettuce, pickle and vegan mayo. It’s also great in a grilled cheese or toastie, on crackers or, just by the slice!
- 500 ml/2 cups unsweetened almond milk
- A heaped tablespoon of Kappa carrageenan or 2 tbsp agar powder*
- 1 tbsp apple cider vinegar
- 2 tsp coarse salt (or 1 tsp fine salt)
- 40g/4 tbsp tapioca starch
- 1 tsp vegan lactic acid (optional)
- 1 tsp paprika
- 1 tsp smoked garlic powder (or use 2 tsp smoked garlic paste/cloves)
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- 30g/1/2 cup nutritional yeast flakes
6 tbsp agar flakes can be used instead of powder, boil mixture gently for 15 minutes after adding the flakes, vinegar and salt before adding the remaining ingredients.
Other types of carrageenan can also be used (3 heaped tsp powder) and is often sold as ‘vege-gel’ or ‘vege-set’, the cheese will not be as firm as when set with Kappa or agar but it behaves the same and after a little time in the freezer, grates perfectly.
In the ThermoCook:
- Add all ingredients to the jug of the ThermoCook. Using the manual settings, set the temperature to 100C, the timer for 5 minutes and the blender to the maximum allowed for this temperature.
- After 5 minutes, use your flexible spatula to stir the mixture and scrape from the bottom and sides to ensure even blending and heating, it should be starting to thicken and custard like.
- Restart for a further 5 minutes, by which time it will be very thick and gooey, almost like melted mozzarella cheese.
- Scrape into a container, leave to cool then cover and refrigerate to firm up and for the flavour to develop.
On the hob:
- Simply blend the ingredients until well combined and smooth.
- Add to a pan and cook over a medium heat for 10 or so minutes until really very thick then pour into a container to set.
- Leave to harden in the fridge or freezer until cooled and firm.
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