Thermomix SushiThermomix PeopleThermomix SchoolThermomix AsianRecipes ThermomixThermie RecipesBox RecipesKids RecipesAsian RecipesForwardthermomix sushi...well it cooks your rice and you do the rest!Skip to main content You are hereHomeHomemade mochi (pounded rice) the modern way Homemade mochi (pounded rice) the modern wayThermomix Carrot CakeBowl ThermomixThermomix Recipes Gluten FreeThermomix Sweet PuddingThermomix BelliniThermomix BakingThermomix DreamThermomix InspoThermomix StuffForwardDo you make carrot cake ‘from scratch’, the old fashioned way? Do you end up with a big mess? Carrot peels in the sink, bits … Imprescindible para su cocina This page contains all of the Thermomix basics from Fast and Easy Cooking and Thermomix TM31 Imprescindible para su cocina the books with come with the British and Spanish machines respectively. I feel it is useful to have this information in one place. Squirt a tiny amount of washing-up liquid into the Thermomix bowl and add 1 litre hot water.

Pulse on Turbo setting for about 3-8 seconds, depending how dirty the bowl is. Rinse under a hot tap and replace onto the base. You can dry it by placing a tea towel in it and running for a few seconds on REVERSE speed 2. You can also give the bowl an occasional 'spring clean'. Wash the bowl as normal and add: Set to 10 minutes / 90° / Speed 3. Leave to rest for a further 10 minutes. Wash with washing-up liquid as above, then rinse and dry. Put 800g cold tap water in the bowl and set to Temp. Varoma / Speed 1. Timings are for ingredients straight from the fridge and vary according to size and quantity. Fine, whole (can be as quick as 10 minutes if steaming just a few spears) As many as will fit Seafood (crab, king prawns, crayfish, barnacles, shrimps, langoustine, clams, mussels, etc) Do not put more than 500g of water in the bowl Do not put more than 500g water in the bowl Sea bream in salt Fast and Easy Cooking Up to 400g rice in the internal steaming basket, 1kg water, 1 teaspoon sea salt (use only 800g water if cooking 150g rice or less)

5 seconds / Speed 5, then 20 minutes / Temp. Varoma / Speed 2½. Turn up to Speed 4 if it bubbles up onto TM lid. 800g water plus salt and 350g rice 7 Minutes / Temp. Varoma / Speed 4, add rice to internal steaming basket 13 minutes / Temp. Varoma / Speed 4 Up to 400g rice in internal steaming basket, 1.25kg water, 1 teaspoon seasalt 5 seconds / Speed 5, then 35-45 minutes / Temp. Up to 350g rice in internal steaming basket, 1.25kg water, 1 teaspoon seasalt 5 seconds / Speed 5, then 40-45 minutes / Temp. Varoma / Speed 2½. 1.2kg water, ½ teaspoon salt, 100g-500g dried pasta shapes Boil water and salt 11 minutes / 100°C / Speed 1 then add pasta. Cook packet time plus 2 minutes / 100°C / Speed Spoon / Reverse Blade, turning down to 90°C if it bubbles up onto TM lid. Up to 200g granulated sugar 3-4 seconds / Speed 10 [I feel that 2 seconds is about right, rather than 3-4] 30 seconds / Speed 10 Jaggery or palm sugar Lumps about 2-3cm in size

Grind Speed 10 to granulated / caster / icing sugar finish Up to 250g coffee beans 30 seconds / Speed 8 for cafetières or grind at Speed 10 until fine for espresso 30 seconds / Speed 8 or longer until fine Whole almonds with or without skin, or cashews, whole or broken pieces, raw or dry toasted, 2 tablespoons to just below of blade unit Speed 6 (or Speed 8 for a finer grind) for a few seconds until fine, but not oily, eg 100g almonds for 10 seconds / Speed 8; youda sushi chef full free online100g walnuts 6 seconds / Speed 6sushi kiss mac dupe 20 seconds / Speed 9 for use in Austrian / Polish /German baking recipes or Speed 10 until fine for use in Indian recipessushi making kit edinburgh

Speed 10 until fine 3 minutes / Speed 10. Brush out with a dry brush 1 to 1½ minutes / Speed 10. 1½ to 2 minutes / Speed 10. Chickpea (gram, besan) flour 40g to 100g chickpeas 40g to 250g chickpeas 30 seconds / Speed 8, or longer until fine 1 tbsp to top of blade unit 8 to 12 nutmegs 15 to 20 seconds / Speed 10 3 to 7 nutmegs 1 minute / Speed 10, scrape sides of bowl with spatula. yo sushi menu bluewaterGrind again Speed 10 until fine if requiredsushi miami beach zagat Cinnamon sticks 5cm size, 4 sticks or up to top of blade unitmac sushi kiss permanent 1 minute / Speed 10, tip out and dry 3 to 12 hours. how to cook sushi rice in thermomix

Grind again 2 minutes / Speed 10 From 1 tablespoons to top of blade unit 30 seconds / Speed 10 or until fine, stopping to scrape bowl as required 1 minute / Speed 10 or until fine, stopping to scrape bowl as required Cardamom seeds, to release seeds from pods 1 teaspoon to 10 tablespoons A few seconds / Reverse Blade / Speed 4 until the husks are loosened and seeds released. 1 teaspoon seeds or pods to top of blade unit Find recipes that contain 'Thermomix basics'It may not be the most exciting part of sushi, but the vinegared rice or sushimeshi (鮨飯) is what makes sushi sushi. By some accounts, the word sushi is a contraction of the words su which means "vinegar" and meshi which means "rice". Another creation legend is that the kanji character for sushi "鮨" resembles the Chinese character for salted fish "鮓" and so perhaps the origins of sushi lay somewhere in southern China. In any case, raw fish without the rice is just sashimi.In Japan, where hundreds of varieties of fresh sashimi-grade fish are flown in from around the world to local fish markets, the best sushi restaurants differentiate themselves based on their technique, not just the variety and freshness of their fish.

The rice in particular is what separates the truly extraordinary sushi restaurants from the merely good, and how they make it is a closely guarded secret.Great sushi rice teeters the line between tender and hard. Each grain of rice retains its original shape, and yet they magically stick together, without being gluey or gummy. The seasoning is a balancing act between sweet, sour and salt, well seasoned, but not so much so that it detracts from the fish. Most importantly the grains sport a lustrous shine that would make a shampoo model jealous.While it may surprise some, not all rice is not created equally. Even amongst short-grain rices there are huge variations in texture, color and shine based on the species, where it was made, what the weather was like, how it was milled, and even how fresh it is. A pound of recently harvested premium rice can fetch upwards of $20 in Japan. Unfortunately we don't have quite the selection of rice here in the US, but lookng for rice labelled as "new crop" is a good start.

How the rice is washed, cooked, and seasoned are equally important, so here's my technique for getting the best sushi meshi out of the rice you have available to you.Lastly, if you're looking for great quality fish thats safe to eat raw, Luxe Gourmets has a good selection of salmon, hamachi and tuna that's the best I've seen in the US. Since the fish they carry is intended to be eaten raw, and handled by experts who know how the fish is going to be used, the fish is better quality and safer to eat than most stores outside Japan.Recommended products Previous Next4 servings Based on your location, units have been adjusted to Metric measuring system. StepsNOTE: A rice cooker cup does not equal 1 US cup. If you don't have a rice cooker, use the weight measure.If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.