Zwei Monate nur Thermomix | Langzeittest TM7

Keno und der Thermomix TM7: Wie sind die beiden miteinander klargekommen? Der Langzeittest.

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► Kapitelmarker:
0:00 Intro
0:34 Werbung: NordVPN
1:40 Thermi-Time!
3:10 Kenos Kochangst
5:15: Kritikpunkt Nr. 1: Die Waage
7:10 Die Cookidoo-App (plus Website)
10:00 Qualität der Rezepte
11:14 Kritikpunkt Nr .2: Dampfgarer aus Plastik
12:05: Kritikpunkt Nr. 3: Deckel riecht nach Essen
13:03 Kritikpunkt Nr. 4: Mixtopf-Handling
13:59: Wie schmeckt es?
17:28: Fazit

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► Keno auf Instagram: https://www.instagram.com/elektroelvis/

► c’t Magazin: http://ct.de
► und TOTAL CRAZY auf Papier! Überall wo es Zeitschriften gibt!

► Credits:
Konzept & Redaktion: Jan-Keno Janssen
Schnitt: Sahin Erengil
Host: Jan-Keno Janssen

Look here, I prepared all of these dishes with a Thermomix TM7 – even though I’m not a very good cook. Yes, I really did use the Thermomix to prepare every meal I cooked at home for over a month. So this isn’t just a long-term test; you’ll also find out if you ever get sick of all the Thermomix nonsense. Stay tuned! Dear hackers, dear internet surfers, welcome here to… Yes, first Thermomix video, incidentally the first c’t 3003 kitchen appliance video ever, you criticized it for almost seeming like an advertisement. I can guarantee you, this wasn’t an advertisement, and Vorwerk didn’t tell me what to say. It was just a hands-on experience at an event in Hamburg, so it wasn’t a proper test. That’s why I couldn’t find anything negative, of course, since I only attended that event. Anyway, the criticism was heard, and you can be sure that you’ll get much harder facts and more criticism in this video. During my long-term test, I noticed at least four things that really annoyed me. But what I wanted to find out most in this test: Can you live off Thermomix food alone? Not in the sense of “you’ll starve to death,” but what’s it like? Does it get annoying at some point? Does it all become too pureed or something? Or will I grow so attached to the device that I’ll want to buy the expensive thing myself? I ended up having the TM7 in my kitchen for two months because I noticed that my family of three and I didn’t always feel like cooking, and instead often ate at friends’ houses, or got takeout, or at a restaurant, etc. In the end, though, I ended up preparing over 40 meals with the TM7. So, there’s definitely enough material to form an opinion. I should first clarify that I’ve never owned a Thermomix before, nor any comparable kitchen appliance. And I’m definitely not a professional chef. Quite the opposite; I’m more like a fear of cooking. I find cooking generally interesting, and I’d like to cook more often than I actually do. But then I’m often afraid that I’ll do something wrong. So when recipes say so laconic “briefly sweat” or “briefly simmer until translucent,” I always think: Did I do that right? Is it very brittle and now translucent? It’s precisely this insecurity that has often held me back when cooking, I must say. Yes, and now the pros are coming out of the woodwork again, telling me how easy cooking is if you just do it, and you just have to practice or something. Yes, but that’s just my personal cooking instinct. I think I’m old enough to be able to judge that. And that’s exactly why the Thermomix appealed to me, because it says It’s completely blunt what you’re supposed to do and when. Cookidoo is the name of this cooking database that Vorwerk has invested a lot of energy in – and it costs 60 euros a year. But according to Vorwerk, it also offers over 95,000 recipes. So, part 1: What does this thing actually do? To be specific: The Thermomix has – you can’t miss it – this 10-inch display on the front, and that’s the only way to operate it. Not only can you manually activate all the functions you see here, but above all you can do guided cooking. All really nice Vorwerk words: guided cooking, guaranteed success, cooking experience. But “guided cooking” really sums it up quite well, because you’re really well guided. And what always impresses me: thanks to the built-in scale, it always automatically detects when there’s an ingredient in it, and then automatically checks it off and clicks it away. And what I also noticed: When you ‘re cooking with a child who can’t read yet, they know when there’s enough oil, for example, just from these pretty animations – i.e., without being able to read numbers. This little feature alone has led to my child, who isn’t particularly interested in cooking, always wanting to join in with thermal cooking, as we experts say. Just this “press the icons and then something happens” – that apparently never gets old. But here’s the number 1 big criticism: the scale. Yes, the built-in scale works, and it’s not inaccurate per se. I always put in a 50-gram test weight, so nothing to complain about at first. But the thing is so sensitive that you can hardly move while you ‘re cooking. Don’t lean on the countertop, because then – at least in my kitchen – the display often jumps wildly back and forth. Even repeatedly pressing the tare button often doesn’t reset the thing completely to zero. Then it says, I don’t know, minus so many grams. And it’s clear: If I then tip it in, I’ll be missing these minus so many grams. I have to say, for 1550 euros, the scale is just too wobbly for me. Yes, of course, it works via the device feet, and the whole heavy device rests on them. But even so, I don’t quite see how my cheap 10-euro scale would be more stable here. In the end, of course, it always worked somehow, but it definitely annoyed me. Part 2: Operation. So, how does it feel to cook with this thing? I have to admit that in our first video I said that using Cookidoo on the built-in display felt good, like using a modern cell phone or something. That’s definitely not the case. I have to say, I think I was just still thinking of the previous version, which I briefly tried out and which was really terribly sluggish. It’s gotten a lot better, but to make it feel as good as on a smooth 120 or 90 Hertz phone or tablet display? No, definitely not. It’s slower and lags behind. I have to say, though, that everyday operation—clicking through recipes and turning functions on and off—has never annoyed me. It’s always worked well. The only thing is the recipe database itself. Browsing through recipes on the Thermomix itself is something I didn’t want to do. I preferred to do that on my tablet, phone, or PC, either on the Cookidoo website or with the Cookidoo app. And I find it surprising that I’m even saying that about a German app: It’s really, really good. Especially the cross-device functions that work via my account. I can just say on my phone: “I’m cooking this and that today.” And then two hours later I turn on the Thermi and, voila—the recipes I’ve chosen are right there on the title screen , and I can get started straight away. Okay, I have to differentiate again with the “zack .” The power-on or boot process with WLAN detection takes about 40 seconds. But yeah, honestly, that didn’t bother me in practice, which is actually a really cool feature. It’s a feature. But unfortunately, it’s not practical for my rather spontaneous lifestyle. You can plan your entire week – Tuesday this, Wednesday that – and when you turn it on on the corresponding day, the recipe is already there. I can also have a shopping list created for all recipes, which is then stored in the app. You can even sort it by store section, so that the items in the fresh produce section go first, then canned goods, then the refrigerated section. I thought that was really well thought out. You can even order ingredients online; several platforms are supported. For me here in Hanover, only REWE worked, but yeah. But I find the way it’s implemented a bit rough. The thing simply dumps all the ingredients as a character string from the recipe onto the delivery service shop page, unchanged. And then you just take a chance that the shop processes it correctly . In practice, you really always have to look very closely. Here, ” dried oregano” simply becomes “sundried tomatoes.” And there are also more subtle, but ultimately probably very problematic, mistakes. I’m supposed to buy a yogurt alternative for my vegetable skewers. Okay, but definitely not blueberry flavor, like the default here. I haven’t tried it, but I imagine that would really ruin the meal. Also, standards like salt and pepper aren’t removed from the start. The delivery service always brings salt if a recipe calls for salt. Or even worse: water. That could perhaps be automatically removed from the list. I don’t want to keep ordering water in plastic bottles from the delivery service when I want to cook something. In my case, it comes from the tap. You might know that. So what you should always do before shopping or ordering: uncheck the basics you have at home. And then it costs 65 euros less here. But I don’t want to complain too much. The fact that these functions even exist is a real game-changer for me personally, because shopping when I’m cooking is incredibly stressful. I’m always afraid of forgetting something. And that simply doesn’t happen here, because the cookbook practically writes the shopping list for me. I no longer have to enter it manually and I can’t make any mistakes. Sure, that works with other cooking apps, too. But with the high level of automation of the TM7 itself, I’m really getting a lot closer to autonomous cooking. So, now finally to the quality of the recipes themselves. I found a lot of things that I found really delicious. Or to go even further: ones that I would have even praised in a good restaurant. For example, the strawberry basil ice cream. No, the TM7 doesn’t have a built-in ice cream maker. Instead, you use frozen strawberries, for example, and then combine them with yogurt. Yes, it’s definitely great, especially with the subtle hint of basil. I also loved the oven-baked cabbage noodles, the rice with stir-fried vegetables and peanut sauce, the cauliflower tikka masala, the hummus, and the Buchteln with vanilla sauce. And speaking of Buchteln—that is, baking—no, the Thermomix doesn’t bake the dough itself. The oven does that. But it kneads the dough. And in all my baking attempts, that worked much better than I could ever have achieved by hand. I also loved how good the stir-fried vegetables tasted, which can be prepared in the steamer attachment—called Varoma in Thermomix talk . I found it much better than in a pan; it was much crispier. But to be honest, that was one of maybe two times in my over 40 recipes that I actually used the Varoma. And even though I thought the stir-fried vegetables were delicious, something inside me balks at heating things up in a plastic container. So food, heat, direct contact with plastic? I don’t know. Here is the corrected text with paragraphs and without false returns: That’s my second point of criticism: Why isn’t the steamer made of Stainless steel like the mixing bowl? If someone says, oh, that’s not technically possible – for example, the steamer attachment on the TM21, which came out in 1996, is made of stainless steel. Just saying. And the steamer insert, the one that goes into the mixing bowl – the small steamer insert you use for cooking rice, for example – is also made of plastic on the TM7. But here too, at least for all my recipes, 95 percent of the time I only used the stainless steel mixing bowl. I rarely used steamer inserts. But that still doesn’t mean that the food always consisted of mush. You can also, say, cook potatoes in the mixing bowl, and they don’t have to be pureed. But in general, of course, there is a tendency towards pasty mush. Pasta sauce, for example, was actually what I ended up making most of with it – and that’s okay, I think. Yes, and my third point of criticism also has something to do with plastic, or rather, rubber. It’s the lid, and it always smells of food. No matter how hard I scrubbed it, you could always smell a faint food smell in there. It annoyed me that I had that oniony smell in the lid when I was making ice cream or something. Yes, it did annoy me. But you can live with it, of course. In general, I found the mixing bowl easy to clean. You just have to remember to run the rinse cycle after use. That’s a liter of water, a tiny drop of dish soap, and then rinse it for two minutes. After that, you can rinse it with hot water, and then the thing is clean. You can’t let it dry out. All parts—except the base unit—can be put in the dishwasher. But that’s more of a “you can, but maybe you don’t necessarily have to.” Maybe that’s not the best way to ensure durability. The mixing bowl is also very large and takes up a lot of space in the dishwasher, so you don’t really have to. In my long-term test, this dishwashing program always worked well. Yes, although we’re already talking about daily use: criticism number four. What often annoyed me was handling the mixing bowl once the food was ready. So here I have the Mediterranean carrot and tomato dip. To get it out, you always have to scrape and fumble around with the silicone scraper at the bottom. It’s just not round, and there are little corners everywhere. And the knife gets in the way. Now you’re saying: Yeah, just take the knife off. Yeah, no, I actually did that once at the beginning. But there’s a hole in the bottom, and then all the soup runs out. The knife is basically the seal for the bottom side. So you either have something so liquid that you can just tip it out smoothly – which is fun. Or as soon as it gets a bit stickier or thicker, you have to interact with the included silicone scraper . Fortunately, it’s very well adapted to the circumstances, so it fits quite well in all the corners. But without it, you’re really stuck. By the way, I always put the scraper in the dishwasher, and that wasn’t a problem. That worked out well. So, the most important part: How does it taste? In general, I have to say, you can really tell from the Cookidoo recipes that they’ve been very carefully tested. “Guaranteed success,” which you see again and again with Vorwerk, is a pretty big phrase. But roughly speaking, it’s pretty accurate. As someone who has often cooked or baked recipes that ultimately didn’t work out, I have to say: The Cookidoo recipes have actually worked quite well every time. Sometimes I was dissatisfied with the consistency—for example, with this casserole, it was too runny for me—but otherwise, it was nice. But you have to say: As soon as you leave the cozy Cookidoo zone, it’s the Wild West. Then, using the guided cooking feature suddenly becomes less enjoyable, even if I want to create my own recipes. You can do that, but it doesn’t look as nice anymore. Just like with real Cookidoo recipes. It starts with when I want to vary the quantities in Cookidoo recipes. Every Cookidoo recipe has preset quantities, somewhere in the range of two, four, or six servings. But if I want to make five, for example, I immediately get a warning message: “Success no longer guaranteed” – so-so. And then it doesn’t look so good anymore, and you have to confirm things much more often, etc. Vorwerk even has another recipe database called Recipe World. Anyone can upload something there. Everything on Cookidoo is from Vorwerk itself. You can then import the things from Recipe World into Cookidoo. But it does n’t look nearly as smooth as with real Cookidoo recipes. It’s always a real nuisance: Let’s not experiment, let’s just do the Vorwerk-approved stuff in Cookidoo, which costs 60 euros a year. If you don’t pay, you still get a “best of” with 250 recipes that you can cook with it at any time. That’s about it. So, now finally my take on the taste. I have to say, I did like the German recipes. They always ate everything up. But I also had a bit of a feeling they were adapted to the cliché German mass taste. That is, they use mostly salt, not much spice, and lots of creamy things. There are also many recipes from other countries around the world. Unfortunately, they’re written in the respective national languages, which I often don’t understand. And I have to say, I’d find it quite interesting to cook real recipes directly from, I don’t know, Malaysia or Peru. It’s just difficult. Sure, I can translate everything manually, but that’s quite tiring. There’s supposed to be a translation function at some point, but as of today, it doesn’t exist yet. In general, I’d also like to see more features for finding recipes. For example, I can always exclude certain foods each time I search. I’d like to globally ban something I’m allergic to, for example, so it’s no longer displayed. Even something very common like: I don’t eat meat, I’m a vegetarian – you can’t set that globally. Sure, I can choose “vegetarian main courses” in the categories. But then, for example, pasta and rice dishes are no longer included in the search, even though vegetarian dishes can also be found there. I would simply like to be able to globally set: Only show me dishes without, say, poultry and goat cheese. That doesn’t work. It does work, but only manually, and only manually, not as a saved default filter. Very quick update: I found a workaround for the problem. You can simply save the URL with the manually set filter and then access it whenever you want. But of course, that only works in the browser, not in the Cookidoo app. My conclusion: So, I’ve already offered quite a bit of, let’s say, constructive criticism. In general, I’ve really enjoyed using the TM7. Also, sometimes I ‘ve thought in the morning: Hmm, I’m in the mood for hummus? And then, half asleep, I’ve quickly made hummus with the Thermomix. That’s actually very uncharacteristic of me. I’m always super lazy, especially in the morning. And that shows that at least in my brain, I had the idea stored: Oh, that’s not really work with the Thermomix. It’s quick. And I’ve definitely eaten better during my time with the Thermomix than before, because I’ve simply stopped eating ready-made products. We know by now: ultra-processed foods are very, very unhealthy. I’ve even invited people to dinner three times during that time, a proper multi-course meal. That’s also something that used to stress me out quite a bit. But with the Thermomix, it was pretty easy. Or when a few people came over spontaneously, I really I pulled out the crazy Flex: Oh, you’re hungry? Oh no, we don’t have to order pizza. I’ll just make us something Indian. And then half an hour later I’m standing there with the steaming food, and everyone’s like: Wow. I felt pretty competent. But the thing costs 1550 euros. That’s a lot of money. That’s why I haven’t decided yet whether I’ll buy a TM7 for myself. I’m going to send the loaner device back for now and then see how much I miss it. And I’ll definitely take another look at the competition – Bosch Cookit or Monsieur Cuisine. The question is, though , can they keep up with the recipe database, which, as I’ve now realized, is the most important feature for me. What do you think? Do you have any insider tips? Feel free to write in the comments. I always read all the comments, at least in the first few days after the video is published. And of course, please subscribe and reach 200,000. Bye!