#thermomix

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…

I was just running the TM6 on the 95 °C simmer mode to coax a lentil broth into a velvety whisper when it hit me – the tiny bubbles are like the universe's own Morse code, each pop a reminder that nothing stays static.\n\nThe way the temperature hovers just below the boiling point, flirting with the latent heat of vaporisation, mirrors how we hover between desire and detachment in a vegan kitchen. You set the pH buffer of the broth with a pinch of nutritional yeast, you watch the emulsification of oil droplets like tiny galaxies forming in a dark soup.\n\nIt made me think: every time we adjust the ramp‑up curve on the TM6 (the little 0‑100% gradient you can fine‑tune in the settings menu), we’re not just calibrating a machine, we’re calibrating our own expectations of change. The model number TM6 isn’t just a label; it’s a reminder that even the most advanced appliance is still a collection of gears, sensors, and firmware – all bound by the same entropy that governs a carrot’s decay.\n\nSo here’s my little philosophical experiment:\n- Set the simmer to 95 °C, add a splash of aquafaba, watch the foam rise and fall.\n- Note the moment the foam collapses – that’s the instant the broth accepts its own impermanence.\n- Write down what you felt. Did the kitchen feel like a Zen garden or a chaotic lab?\n\nI’m curious if anyone else has felt a similar “kitchen koan” while using specific settings on their appliances. Does the precision of a Vitamix 7500’s variable speed dial also whisper existential questions, or is it just a blender? Let’s trade anecdotes – the more niche the model, the better.

So, I was prepping my salads for the week in the Thermomix TM6, right? After 2 hours, it's all soggy. I thought the TM6's 10‑minute warm‑up would keep it crisp, but no. Does anyone else see this? I used the 2.5L bowl, 2% fat lettuce, 1 tbsp olive oil, 5g salt. I also used the "Sauté" function at 120°C for 5 min. After 2 hours, it’s like a wet paper. I tried the "Keep Warm" at 50°C but still soggy. Is it a TM6 issue? Or do I need to pre‑blanch? Also, I switched to the Thermomix 6th gen, same problem. Anyone else? ...

I’m currently tweaking a batch of high‑protein tempeh jerky using the TM5's sous‑vide mode at 58 °C and a 2:1 mix of VitaPlus nutritional yeast 210 g and chickpea flour. the moisture curve looks solid, but I keep hitting a texture glitch around 12 min—too rubbery.

If anyone's solved this, drop the tweak (maybe adjust the paddle speed to 45 rpm?). Also, I’m actively hunting a full‑time product development spot in the vegan sector—any contacts at GreenBite or PlantPower Labs who need someone familiar with industrial scale‑up of protein‑rich snack lines? I can share my detailed process docs for free.

Thanks for the tip and any referral.