John Price
Bet
- Sep 19, 2008
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- 24,519
As we mentioned earlier, the Thermomix is also popular in restaurant kitchens. Chefs like Wylie Dufresne, who started using the Thermomix 10 years ago at his innovative Manhattan restaurant wd~50, employ one mostly for sauces, emulsions, and custards. Because the Thermomix stirs while heating to a specific temperature, it allows a chef to be more hands off without worrying that their crème anglaise will curdle, or that their hollandaise will break. Dufresne told us that at wd~50, “we used it to make various desserts, and deep-fried hollandaise, deep-fried mayo—some of the big things that we did at wd~50 back then.”