Kitchen Chemistry

If alchemy is the ancient science of turning metal into gold, then our trusty friend Thermomix with its stainless steel bowl and blade has attained this age-old goal. This week Madame Thermomix had the great fortune to assist both Alan Murchison and Chris Horridge at the Thermomix Gold Masterclass held at the Fine Dining Academy in Yattendon, Berkshire. With this course, Chris Horridge has combined excellence in cooking with the excellence of the Thermomix, to the delight of the students who participated in the course. Chris’ recipes were golden, highlighting the Gold Course’s themes of Recipe Development, Consistency, and Michelin Quality. 

Recipe Development 

During the Thermomix Gold Masterclass, Chris Horridge and Alan Murchison shared some tips on developing recipes for the Thermomix. If a recipe calls for you to sweat vegetables, remember this mantra: 100°C/3 minutes/Speed 1. To the question “How long do we steam the fish?” Chris answered “Until it’s done.” Far from delivering a flippant answer, Chris then explained how to tell when fish is done (hint: it should be just translucent in the centre). He shared his in-depth knowledge of foods down to the molecular level, explaining the merits of slowly cooking meat in a water bath (the meat’s fibres remain long, flat and tender instead of creating tough chains when they are exposed to high heat). The recipes prepared during this day-long course helped students understand their Thermomix’s numerous basic functions so that they could then use those functions in other recipes. 

Consistency 

 One of the most appreciated aspects of Thermomix, by professional chefs and home cooks alike, is the consistency of results it produces. Follow the Thermomix recipes to the letter and the results will be superb, time after time. Thermomix recipes are easy to follow and quite specific (you will hopefully agree with this, Dear Reader, when reading Madame Thermomix’s recipes) so there is little room for error. The Thermomix itself works the same way each time you assign it a particular task, producing the same results from the same recipe. That’s consistency! 

Michelin Quality 

Thanks to the exceptional recipes developed by Chris Horridge, students of the three Thermomix Masterclasses at the Fine Dining Academy (Bronze, Silver and Gold) were treated to Michelin star quality throughout the course. Specific down to the gram, Chris’ recipes feature fine ingredients and superb techniques, not to mention artistic presentation. A steaming liquor for fish featured lemongrass, lime, ginger, kaffir lime leaves and star anise, producing a heady head of steam to power the Varoma and infuse its intense flavours into the sea bass steamed above. A ridiculously easy onion and garlic purée delivered Michelin star taste and texture, thanks both to Chris’ recipe and to the power of the Thermomix. It perfectly and delightfully enhanced the flavour of rare fillet of beef. Lip smackingly good, that was. Total silence fell over the table as we tasted it, interspersed with “Mmmmm…” and other approving interjections.

The Fine Dining Academy provides an exceptional opportunity to work directly with Michelin starred chefs like Chris Horridge who developed the Thermomix Masterclasses with UK Thermomix director Janie Turner. Like so many sponges, students absorb all the first-hand knowledge they can, taking both written and mental notes throughout the day. Both Chris and Alan, who use Thermomix daily in their professional kitchens, were right at the bench with the students, answering specific as well as generic questions while helping them through the recipes. It’s quite a different experience to watching chefs prepare dishes on the telly!

Alas, the 2010-2011 series of Thermomix Masterclasses is finished. Watch this space for news of upcoming 2011 courses, or go to the Fine Dining Academy’s website to see their selection of other courses. 

Bon appétit with Thermomix and the Fine Dining Academy!

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