Kitchen appliances - stove, oven, microwave, and whatever else is needed!

Isn't Sous-Vide possible in the TM?

The temperature setting is too coarse (only accurate to 10°), probably too imprecise (would have to test it) and the mixing bowl is also too small. Putting the bags in the Varoma would work, but you can't control the temperature there.

The temperature setting is too coarse (only accurate to 10°), probably too imprecise (would have to test that) and the mixing bowl is also too small. Putting the bag in the Varoma would work, but then you can't control the temperature.

Ah ok
I thought that was possible

But a sous-vide stick only costs 50-100 € (I paid 150 together with the vacuum sealer, which I also really appreciate for freezing things – it's simply more space-saving than tied-up freezer bags or half-full plastic containers) and is only slightly bigger than an immersion blender.

So with the new model, both the pot is large enough and the temperature is accurate enough. Never had any problems.

No, no, it is indeed the case that the fillet is chopped for a few seconds so that it reaches approximately goulash size. However, the TM cannot do it evenly.

Anyone who does that surely also eats small children. The beautiful fillet
I was just about to write "nobody claims that the TM can chop things nicely and evenly." Then I remembered that some consultants actually do say that. Fortunately, I lived in Hamburg when I bought mine, so I could go to the shop and didn’t have to endure any dreadful sales event. I don’t know if I would have gotten one otherwise... By the way, mine didn’t cost nearly 1500€ but exactly 999€ (including a second cookbook). That was an opening offer at the time.

So with the new model, both the pot is big enough and the temperature is accurate enough. Never had any problems.

But it can only measure to the nearest 10°, right? That's the difference between "rare" and "well done" when cooking a steak.