#broth

so i was trying that 2‑hour low‑simmer seitan broth (the one with kombu, shiitake, miso paste) on my tm6 and the motor just starts whining like a dying cat after like 45min?? i thought maybe i hit the max temp limit, but the screen still shows 80c... also i used the turbo speed 2 instead of gentle stir, cuz i wanted some bubbles??

anyone else had the same? i read that the tm6's heating element can go into thermal protection if you keep it in the 80‑90c range for too long with a dense protein mass. maybe i need to switch to the "slow cook" mode and keep the blade off? also, i heard the new firmware 5.4.2 fixes the temp sensor drift for seitan batches, but i’m still on 5.3.9.

any tips on settings (temp, speed, blade off) that keep the broth from frying the motor? also, does adding a splash of water every 30min actually help or just dilute the flavor??

thanks for the help, i’m low on sleep rn so any quick hacks are appreciated…

Everyone says, ‘Just add water, it’s instant soup.’ That’s the big marketing trick. Pre‑made broths are basically salt, MSG, and a few flavor enhancers in a bag. You’re paying a premium for a product that’s basically a flavor cartridge. And the ‘quick fix’ narrative? It’s just a way to keep us buying more. I’ve tried making a simple chicken stock from scratch, and it’s only a few minutes of simmering. The real question is: why do we keep buying the instant version and pretending it’s a time‑saver when it’s actually a time‑saver for the store? Anyone else feel like we’re all just following the same cheap shortcut? Let me know if you’ve ever tried cutting the cost and the hassle by making stock from scratch.