She can slice, chop, grate, knead, whisk, juice, blend, and as a result, you can make bread, cake, soya bean milk, fish paste, mayonnaise, rojak, .....the list goes on, but we were only shown those few items for starters.... almost as good as a wife, except it doesn't perform conjugal duties, and if Teckiee was grossed out by grated flesh from fingers on a blood coulis....well, .....doing it with the magimix will certainly be a lot more colorful....like these bottles of colorings and essences.
Such bright happy colors, dont you think. It reminded me of a rainbow, so I had to take a picture.
These here are some of the items meant for the "hands on getting to know you" session when we took over the magimix. It's like post natal classes, where you are taught how to diaper up, wipe ass, burp, etc. I think. I wouldn't know, I've never been to one, cos I'm a natural at those things.
Thats the mozarella destined for the grater.
It took her all of 10 minutes to whip up the batter for this butter cake, and that is using the separated egg white method. No need to worry about light handedness in the folding of flour, etc etc.
She demos how to knead and roll the bread dough. That's way too much work for me.
A deep pan pizza. Not my cup of tea, cos I like thin crust with lots of unhealthy, sinful filling, and don't like getting full on bread dough.
The butter cake texture was lovely, and the cake, moist and delicious.
Flesh from a mackerel (tenggiri) being transformed into fish paste, for yong tau foo, fishballs, whatever.
Look at how uniformly and finely it can shred the pumpkin. Although I have no idea why I would need such wonderfully shredded pumpkin.
There's nothing quite like freshly baked bread, although it's unlikely you'll ever get that from me. Anything more than 3 steps is too much work, and measuring, mixing, kneading, proofing, kneading again, proofing again.....true, you can watch episodes of CSI in between, but I like my work concentrated and concise, not dragged over a long stretch.
But I guess if I trained the right laborers to do this, it would be nice to have thick slabs of unhealthy kopitiam style white bread in the morning, slathered with SALTED butter, and a dollop of kaya, with two half boiled eggs. Heaven, I'm in Heaven.....(different one from the Living in Food Heaven)
As an added bonus, Salad Chef Ryan brought out some of his leftover pan seared fish with his self made pesto sauce. I found the fish a bit sang, but the pesto sauce was very good. A burst of flavours, ranging from sweet, to tangy, and basilly all at once.
And I present you, my new baby. Hope Kenwood Chef dont get jealous.