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jorgi

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Si buscas un post mío de hace pocos meses, creo que Mayo, me hacía la misma pregunta. Llevába años detrás de la maquina en cuestión. Finalmente me decidí tras varias demostraciones, la última fué para mi sola en casa. Dónde decidí comprarla.

Los primeros dias me desesperé un poco, ya que para cocinar de la manera "tradicional" no sirve. Por lo menos para mi, la comida no es lo mismo. Yo ya tengo una GMD dese hace unos 5 años y que sigo usando para depende que cosas. Y con esa estoy más que encantada.

Tengo que decir que con la thermo he hehco muchas cosas, desde la tipica limonada, gazpacho, salmorejo, hasta brioche, salsa de tomate, base de pizza, menestra riojana, macarrones con chorizo, por poner algunos ejemplos y platos algo más "complejos". También he acudido a alguna "demostración" de las que hacen en la delegación. Evidentemene allí hacen maravillas 3/4 vendedoras con una máquina y varios vasos en marcha cada una.

Este verano se vino conmigo de vacaciones la máquina y los 4 libros digitales. Pues tengo que decir que sólo la usé un dia!!!!

Me decidi por hacer un "Estofado de ternera". Primer problema, la receta no venía en ninguno de los libros que tengo, con lo cual acudí a internet. Una vez conseguida la receta, empezé a preparar la receta y éra como un "juego" de "mete, saca, reserva, vuelve a meter..." lo q vi un gran inconveniente, pq me tiré media mañana con el estofado en questíon. Entre el pesar todas las cosas, triturar la verdura, sofreir, enharinar la carne y sofreirla en el vaso q los trozos se quedávan en el fondo debajo la mariposa y no se giraban a no ser que parara la máquina. Lo q tenía q estar en 7/8 minutos lo repetí 3 veces!!!! para q la carne quedara un poco hecha y no hervira a lo crudo. Luego cuando ya tenia el sofrito hecho y herviida la carne con el vino el tiempo indicado con la mariposa puesta vino lo peor. Poner las patatas para que hierva todo junto. La mariposa venga desmontarse y girar con todo el "meollo" dentro del vaso. Ale! saca todo a una olla vuelve a colocar la mariopsa y comprueba q está bien colocada.

Con lo que ensucié mucho más en cacharros. Y por lo visto entre la carne y las patatas hacian que se moviera la mariposa y ale! otra vez fuera. Finalmente desistí y lo terminé en la olla de toda la vida, con su "chup chup" tradicional.

Tengo que decir que quedó buenissímo pero no por la thermo, por los ingredientes que le puse según la receta. Esta misma receta en la GMD se hace en mucho menos tiempo. La receta es esta: http://www.recetario.es/recetas/estofado-de-ternera/433665

También encontre el vaso "justo" para este tipo de plato y para 4 personas, quedó un poco corta, pero es q si le hubiera puesto mas carne o patata aún estaría cocinando y se hubiera salido del vaso.

Yo ahora ya la tengo y esde q he vuelto de vacaciones la tengo en su fantástica bolsa de transporte, no la he usado y cocino como antes, espero sacarla de nuevo encima la encimera en breve o me estiraré del pelo...

Tengo claro y aconsejo que por muy bien que triture y por muy maravillosos "purés" que haga y masas de reposteria no merece la pena gastar los 1195 e que vale. Por lo menos en mi caso q hago algo de reposteria pero luego en casa no se come y para triturar el puré o el gazpacho por muy espectacular que lo deje a la hora de emulsionar o batir, es mucho dinero.

Tambíen espero de cara al invierno sacarle un poco más de partido con las recetas de "cuchara". :-D

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Jo Sechu, menuda diseccion.  La tmx vale la mitad de lo que cuesta, eso siempre lo he dicho.  Pero yo hago platos ricos en ella, el otro dia un arroz con pulpo.  Lo que cocino sale bien, eso si, hay que estar encima de ella.  Pero claro, cada ingrediente tiene su tiempo de coccion.  Eso de, todo pa dentro y ya esta, sale, pero no de forma adecuada.

Creo que en tu caso fue que no pusiste bien la mariposa.  No tiene porque salirse. Tampoco es necesaria en muchos caso con el giro a la izda.

En cualquier caso, tampoco te falta razon en lo que dices.  Yo con mi cocimix de luxe estoy encantado, y son 90 euros.

En definitiva, si sabes cocinar lo haras con una olla de barro (o sin olla siquiera, coge un pollo, metele las hierbas aromaticas, rebozalo de aceite y sal, y recubrelo de barro abundante a modo de coraza, si barro.  Echalo en una hoguera de leña o en unas brasas, y cuando el barro este cocido, rompelo y dentro tendras el mas jugoso pollo que hayas comido nunca), y si no sabes, necesitaras un mercedes con gps asistido. 

Te adjunto mi receta para tmx de estofado de ternera, no hay mariposa, no hay que sacar nada del vaso, etc.

 

Estofado de Ternera  con  patatas.

La cocina de Jesús. – Hoy cocina Asapi. 

Ingredientes (para 2 personas, o para 1 solo, plato único):
 

100 gr de cebolla dulce de Fuentes a cuartos (o algo de puerro).

1 diente de ajo pelado.

25 gr de aceite de AOVE.

1/8 de cucharilla de comino molido, 1/16 de cucharilla de pimienta.

1/8 de cucharilla de nuez moscada, 1 clavo.

270 gr. de ternera ligeramente enharinada (aguja plancha, y cortar a trozos de 2 ó 3 cm)

60 gr de zanahoria pelada y a rodajas.

35 gr de vino tinto o blanco.

1 hoja de laurel.

175 gr de agua (o 210 gr de agua si no ponemos el vino blanco)

9 trozos de corazones de alcachofas descongeladas (3 trozos serian una alcachofa).

4 champiñones enteros (sin cortar) (u 8 si no pongo alcachofa)

280 gr de patata nueva blanca pelada y chascada.

 

Preparación:  65 min.

1.- Vertemos en el vaso la cebolla en cuartos, el ajo y el aceite.  Trocear 5 seg/vel 5.  Bajamos con la espátula todo el troceado hacia las cuchillas.

2.- Sofreímos programando 10 min/Varoma/giro izda/vel cuchara.

3.- Añadimos por el bocal el comino, la pimienta, la nuez moscada, el clavo, la carne, la zanahoria.  Programamos 5 min/Varoma/giro izda/vel. cuchara.  En el último minuto añadir por el bocal el vino.

4.- Añada el laurel y el agua por el bocal sin abrir el vaso y programe 35 min/100ºC /giro izda/vel cuchara.

5.- Añada por el bocal las alcachofas, los champiñones y las patatas.  Por este orden, lo último las patatas para que queden arriba y se deshagan menos.  Programe 10 min/Varoma/giro izda/vel cuchara.

6.- Compruebe el punto de cocción de la carne y la patata y si fuese necesario programe 5 min. más a la misma temperatura y velocidad.

Nota:  Conviene dejar reposar antes de servir.  Si la patata no es muy nueva y blanca, quedará algo dura.  Si está algo blanda, se deshará.  Tiene que ser patata nueva.

Nota:  Para triplicar ingredientes, mismos tiempos y poner solo 100 gr. de vino y 350 gr. de agua.

Nota:  Libro Imprescindible TM31, pág. 190.

Por cierto, la ternera o lo que sea se enharina, metiendo harina y la carne en una bolsa de plastico.  Se menea todo un poquito, y luego se sacan los trozos de carne perfectamente enharinados.  La harina sobrante puede guardarse en la misma bolsa para un segundo uso.

 

Editado por Asapi
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Si gudu, es una receta de supervivencia.  Me la enseñaron cuando hice un curso de eso, de sobrevivir en la selva :lol:.  Es en serio, pero ponle mucho barro alrededor, no solo una capita, pon como dos dedos.  Y no hace falta que le quites las plumas, se quedan pegadas al barro y salen solas.  Mira por internet, la receta esta registrada.  Añadela al Lipàrecetas :)

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Me meo con asapi y su pollo :lol::lol: pues yo hago la receta de patatas

 con costillas que viene con el libro digital que trae la máquina y sustituyo las costillas por ternera ni la enharino ni ná :anda-ya: y te aseguro que me encantan como quedan no me explico como sale la ternera tán tierna sin presión :o está claro que para según que platos interesan más en la olla,pero la mayoria de la gente no aprovechan las cualidades de la máquina y es una lástima después de gastarse el dinero en ella :nodigona:

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Pues simpa, yo tambien me extraño de que la ternera salga tan tierna.  yo creo que es el giro constante.  Esto solo es una opinion, no se si lo que digo es cierto.  En la olla, el producto esta quieto.  La temperatura que recibe no es homogenea.  Al girar en la termomix, la temperatura se reparte perfectamente, es decir, aunque no sea muy alta, si es homogenea.

Porque es cierto que carne que sale dura en guiso, sale tierna en olla a presion o la termomix.  Tiene que ser el giro.

No hace falta enharinar, por su puesto.  La harina es para que al sofreir no se pegue a la olla.  Y en la termomix al ser giro constante, no se puede pegar.

Y me olvide, la receta se llama Pollo al barro, como dijo Gudu.

 

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