this season's masterchef seems to be using the sous vide technique a bit more than the last season.....george's meatloaf burger, peter gilmore's poached chicken and truffles...while the thermomix hasn't got the capacity of a commercial immersion water bath (it is a domestic machine after all), one can enjoy restaurant quality sous vide with a bit of imagination. i figured that i'm going to try george's meatloaf burger, but mine will be more like scotch eggs, and i'll make peter's chicken much the same way - they'll be chicken balls. there's a definite plus there - the chicken skin won't have to be so big because my parcels will be smaller.
i remember when i got my thermomix, i really wanted it because it could cook and stir. little did i know i was going to get so many bonus appliances.....and that i would use it so many times a day....much better to get bonuses rather than be dissappointed.
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