Tefal Le Saucier

[foraloysius]

I found a Tefal Le Saucier recently at a thrift store. I've used it to make a bechamel sauce for lasagne and I made a single portion of risotto with it. Here's a short video of the risotto making. It's not finished yet, I added mushrooms later too.



Pictures are from the internet btw.

 

[vacerator]

It's sort of like

an Electrolux assistant, but not as powerfull or robust. The assistant can knead dough.

 

[appnut]

Wow!!!How wonderful.  I've made risotto one time conventionally.  And it was very good.  I found a pressure cooker version and made that once and loved it.  I'm less and less inclined to stand at a stove top for a long period of time as I age and am finding alternative means to accomplish the tasks--i.e. thickening sauces in the microwave, making pudding from scratch in the microwave,  and like the risotto in the pressure cooker.

 

[chestermikeuk]

Le Saucier

Nice find Louis, sold many of these when they first came out but have never used one. I always imagined it was a slow turn, this is much quicker than I imagined but as long as the end results are good thats all that matters..

 

[petek]

I wouldn't stake my life on it but it sure looks familiar that I saw it on sale here in Canada at one time but I've never run across one in my years of thrift storing. It could have been a different maker/model.   Along those lines I do have a weird gadget that runs on batteries and clips with 3 adjustable arms across the top of a pot and supposedly stirs.  I've never tried it, just picked it up because it looked neat and was clearing out or something. 

 

[foraloysius]

Ah yes Pete, I guess that is a Robostir (picture below)?

Mike, I had imagined to be slower too, but it makes sense, especially when making a bechamel or a custard. For risotto it could be a bit slower, but it wasn't meant for that I guess. When it was done it was wonderfully starchy.

Bob, I have thought about making risotto in a pressure cooker, but this was only a small portion, not big enough for it. I added seperately fried chestnut mushrooms and some dried and soaked funghi porcini later. In a pressure cooker that wouldn't work, you'd have to add them from the beginning and would be too soft to my liking.

Mike (vacerator), I don't really see much in common with the Electrolux Assistant, the design is totally different and Le Saucier has a heating element. Well, perhaps you could say all appliances have something in common. lol

 

[petek]

No,  this one.. why I didn't google image it first.. smh  

 

[foraloysius]

That looks like a much better thing than the Robostir .

 

[petek]

There's a few different brands of this sort of thing that look much sturdier than the one I have.. it's pretty cheaply made

 

[brisnat81]

When it worked, I loved the auto stirring function on my Kenwood Cooking Chef, but after the 4th time I had the induction part fixed, I'm just enjoying that I have a highly capable Kenwood Major with very heavy bowls.

I used it for big liquids that needed thickening, like Bechamel Sauce or the custard for South African Melk Tert. The Kenwood would do 5-6L at a pinch if you were careful to not make a mess. I tried Curry's and Risotto a few times, but found it easier to do those on the stove.

 

[petek]

Did you keep the Cooking Chef or return it or ? 

 

 

[launderess]

Very nice!

But when one has a solid silver self cleaning sauce separator......

 

[mieleforever]

@brisnat81

Glad that you are enjoying a South African Melk Tert, me being from South Africa I really enjoyed that you like one of our staple desserts.

We have a Kenwood Major Titanium and we really use that machine alot, especially now that the Holiday Season is upon us with Summer being here and all, we really make alot of cookie mixes in the machine as well as kneeding bread mixes.

Enjoy that Melk Tert!!

Regards

 

[brisnat81]

Hi Pete,

I still have the cooking Chef. It was $1999 discounted to $1499 with a $400 cash back. That made it about the same price as a Kenwood Major.

I love the 7L bowl, I can use 12 egg whites at once to make two large pavlovas or 100 cookies at a time.

The induction part failed in the first 6 months and after it was fixed the first time, it failed ever 5 or 6 uses after that. By that point the novelty has worn off so I wasn't using it that much.

It's a great machine, but the major is so much cheaper these days, you can get the major for under $600 now on sale. The Cooking Chef still retails at $1999

Cheers

Nathan

 

[brisnat81]

Hi mieleforever,

We have lots of South African friends. My custard gets a big thumbs up, but I struggle to get the pastry really thin like my friend does. She can roll it out nearly paper thin. It's so much nicer than a custard tart and one of the lightest custard deserts I've ever had.

For everyone else here is the recipie I use for this desert. I highly recommend giving it a try, but you'all stir your arm off in the process and folding the egg whites in without them cooking is a fine art.

Cheers

Nathan[this post was last edited: 11/24/2016-04:25]