Maximise the cooking capacity by using the Thermomix® Blade Cover Peeler. Not only you get to use the entire bowl as a sous vide and slow cooker, you can also fill it up with vegetables that requires some scrubbing and peeling – keeping your hands free for other tasks in the kitchen!
Watch this video till the end for some recommended Peeler settings for a few commonly used ingredients such as garlic, turmeric and water chestnuts* 
The settings are guided reference. Individual peeling time may need to be adjusted accordingly due to differences in source of ingredients, sizes and weight.
The Blade Cover Peeler may be used with the Peeler mode in the Thermomix® TM6 and also may be used manually (with time/speed settings) on the Thermomix® TM5.
Get the Blade Cover Peeler from here.
Sous Vide cooking with the Blade Cover Peeler
Sous vide is a precise, gentle method of cooking where food is placed in a water bath, protected by a food-safe, air-tight bag, and cooked at a controlled temperature. Cooking the food in a sealed bag locks in all the natural flavours and nutritional benefits and also makes for extremely fuss-free cooking. With Thermomix® capability to control the temperature in 1°C increments, total accuracy is achieved while blade cover protects the sous vide bags.
Tips for Sous Vide cooking
Sealing the bags: There are two ways – either manually by immersing heat-resistant zip-lock bags in water to remove the air, or by using a vacuum sealer. When it comes to choosing a method, base your decision on the recipe you’re preparing. If there are liquids in the bag, choose the water immersion method. The vacuum sealer method is most effective for recipes where there is no liquid in the bag.
For the water immersion method: Place the food in high-quality, zip-lock bags (not polythene bags). Look for bags made without BPA (Bisphenol A), they’re widely available from major retailers. Fill up a sink or large bowl with water and then seal the bag, leaving a gap in the seal of approx. 3 cm. Submerge the bag, leaving the open seal above the water. The pressure of the water will force the air out. Fully seal the bag before submerging completely to ensure all the air has been removed.
Clever prep: For the best results, cut your ingredients to roughly the same size and thickness. Season well and place in the bag or bags, laying the ingredients as flat as possible.
Flavour enhancing: Marinating tougher cuts of meat tenderises them while also enhancing their flavour. Add some of the marinade to the sous-vide bag and use the water immersion method to seal the bags for these types of recipes.
4 Easy steps for sous-vide cooking without a recipe
Using the simmering basket:
- Prepare the bag(s) with your ingredients and season to taste. Seal and place in simmering basket.
- Place simmering basket in mixing bowl and add water, making sure that the bag(s) are fully submerged. Remove simmering basket with bags inside.
- Add juice of ½ a lemon and heat up Sous-vide/15 min/temperature indicated per ingredient.
- Place simmering basket, with bag(s), and cook Sous-vide/time indicated per ingredient/temperature indicated per ingredient. Remove simmering basket using spatula and serve, or sear before serving, according to your recipe.
Using the blade cover:
- Preparing: Prepare the bag(s) with your ingredients, season to taste and seal.
- Insert blade cover. Place the sealed bag(s) on top of the blade cover and cover with water to fully submerge them. Remove bag(s) and set aside while the water heats to temperature.
- Add juice of ½ a lemon and heat up Sous-vide/15 minutes/temperature indicated per ingredient.
- Place the bag(s) in the heated water and cook Sous-vide/time indicated per ingredient/temperature indicated per ingredient. Remove bag(s) using tongs and serve or sear before serving.
Good to know…
• The juice of half a squeezed lemon or a level teaspoon of vitamin C (ascorbic acid) must be added to the water to protect the mixing bowl. The amount of water depends on the volume of the bags. Add enough water to fully submerge the bags, and not higher than the maximum fill level.
• Use the vacuum pack bags once only.
• For sous-vide cooking, we recommend buying frozen fish or seafood that has been frozen at a minimum of -20°C for at least 24 hours. Thaw before cooking.
Sous-vide reference temperature and time per ingredient*
• Asparagus: 150 g peeled asparagus, 14 cm length Sous-vide/15 min/82ºC
• Salmon: 150 g fresh salmon fillet, 3 cm thick Sous-vide/45 min/55ºC
• Medium-rare beef fillet steak: 180-200 g each, 3 cm thick Sous-vide/1 h 30 min/54ºC
• Beef brisket: 600-800 g, cut in 2 pieces, 5-6 cm thick Sous-vide/12 h/85ºC
• Pork chops: 350 g each, 3.5 cm thick Sous-vide/1 h 30 min/70ºC
• Pork cheeks: 100-150 g each Sous-vide/8 h/85ºC
• Chicken breast: 250-300 g each, 2-3 cm thick Sous-vide/1 h 30 min/72ºC
• Apricots: 300-350 g, 3 units, halved Sous-vide/1 h/80ºC
*Please note:
• These temperatures and times are the reference after the water is heated.
• If your ingredients have a different weight or thickness, adjust the times.
• Searing meat and poultry after sous-vide cooking will add flavour.
• Marinating meat and poultry before cooking will add extra flavour.