Tenderness made effortless.
Become an expert at sous vide meats and fish with the sous vide mode in your TM6. This famous chef technique is now achievable for all home cooks! Cook tender and delicate meats, poultry, fish, vegetables and fruit with the sous vide mode. This method of cooking under vacuum results in evenly cooked, succulent and juicy dishes.
From our recipe developer.
I’m super excited about this function. I love playing around with techniques that you see on popular cooking shows and in top restaurants but could never warrant having a sous vide machine at home. So, it’s fantastic that you can do it all in your Thermomix! We can’t wait to bring you more recipes.
Deb, Recipe Developer.
Tips from recipe development.
We recommend using high-quality snaplock bags. Look for bags made without BPA (Bisphenol A). They are widely available from major retailers. Polythene bags are not suitable for cooking food.
Make sure you add enough water to the mixing bowl so that your sous vide bags are fully submerged in the water and there’s enough room for the water to circulate around the bags for even cooking.
Make sure your bags are well sealed and try to squeeze out as much as the air as possible.
Recipe to try first.
Want to know the secret to a juicy, tender, perfectly-cooked steak? Sous vide is the answer. A technique loved by top chefs, sous vide is the best way to get evenly cooked meat every time. So you can cook a steak at home, better than your favourite steakhouse (and enjoy the savings that come with it). Instead we recommend spending your money on getting a top-grade steak from your local butcher (and maybe a delicious wine to go with it).