When milling spices in the TMX, place a single sheet of paper towel across the top of the open TMX then secure the lid over the paper towel. When you mill the spices you can easily shake them off the paper towel into the TMX bowl rather than having heaps stuck in the lid and seal.
Cleaning the TMX after making dough:
This is a natural cleaning tip I picked up on Quirky Cooking’s Facebook Page a while back. If your bowl is sticky after making dough, custard or batters, cover the blades with water and add some egg shells, then whiz up on speed 9 for about 30 seconds. Rinse out using the Thermomix brush. This is also great for getting rid of any stains on the bottom of the bowl as the gritty bits of eggshells scour the bowl clean.
Cleaning TMX lid & seal
If your lid and seal have retained smells from cooking curries and the like, clean with a thick paste of bicarb soda and water, then rinse well. If the smell is still present, soak the lid and seal in a 50/50 vinegar/water solution, rinse, then leave to air out in the sunshine for a little while .
Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot jam into hot, sterilised jars and seal with lids immediately. As the jam and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.
When making preserves that I know will be eaten quickly (a weekly batch of tomato sauce for example) I simply wash the jars in the dishwasher, seal with their lids when dry and then store them in the cupboard until I need them. I don’t heat them in the oven. I just pour the hot preserve straight into the jar and seal, then keep in the fridge once cooled to room temperature.