The Magimix Cook Expert – raising the bar for the current crop of cook/processors.
Almost 12 months ago I published one of my most popular posts – my review comparing the Thermomix and the KitchenAid Cook Processor. But that was before the Magimix Cook Expert came on the scene.
Ever since the introduction of the Thermomix, the market seems to have been flooded with a dizzying array of cook-processors. I checked out one department store the other day and found four different brands, of varying quality and in different sizes, and that wasn’t counting the aforementioned three.
Every professional chef is familiar with the name Robot Coupe, a commercial food processor found in most commercial kitchens, certainly in Europe and commonly elsewhere too. The Magimix food processor was developed by Robot coupe inventor Pierre Verdan as a domestic variation on this workhorse and has been marketed since the early 1970’s. Magimix products are renowned for their performance, reliability and durability, so when I was offered one of their new Cook Experts to review, I was confident that it would be a machine that delivers – and it sure does.
As mentioned in my earlier review, I believe the KitchenAid appliance improved upon the design and function of the Thermomix in several aspects. However, the Magimix Cook Expert has raised the bar for these types of machines even further. Like it’s rivals, it blends, chops, purees, kneads, whips, steams, processes and cooks, but it has the edge in a couple of aspects.
This appliance comes with a full food processor kit. While the others say they are multi-functional, when it comes to slicing or grating, they simply can’t do it. The Magimix comes with three nesting food processor bowls, which are interchangeable with the Cook Expert bowl, and processing blades and discs. The machine automatically recognises the processor attachment and adjusts the menu keyboard appropriately. There are also a range of other optional accessories available including a juicing attachment and a dice and french fry kit, truly making it all the appliance you’d ever need.
The Magimix Cook Expert uses induction to heat and cook. This method is much faster and more precise than the other appliances. Chopped carrot and onion can be sizzling in the wide base of the very generous 3.5 litre bowl in just under two minutes – way faster than either of the other two. The cooking temperature is precise to within 1°C and is quickly responsive to any alterations you might make.
You can select from a very slow alternating blade speed of 1A (A for alternating between turning and not) to a super fast 18, or no blade movement at all. With the temperature adjustable from 30°C to 140°C this means that it can also be used for slow cooking or sous vide cooking!
You can see what’s going on in the pot as, unlike the others, the whole lid is glass and there’s little worry about burning yourself on the stainless steel jug – it is double-walled, making it safer to handle and meaning it maintains temperature more easily.
This machine is almost idiot-proof in it’s ease of use. Naturally, it comes with full instructions and an extensive cookbook full of recipes to help the user get familiar with the various cooking, processing and manual programs, but it really is very intuitive to use. Using left and right buttons, one scrolls through the menu of 12 automatic functions, confirming your choice with an ‘OK’. The “Expert” mode is for full manual operation, but if using a preset option, once you have confirmed your choice it is a very simple matter to tweak all aspects of it to suit your own cooking style.
I’ve had a ball, and eaten far too much, while getting familiar with this machine. At this point, I can’t find much to complain about with it – although the lack of a pouring lip on the jug is mildly irritating.
It’s been so simple to use and – joy of joys – the recipes in the accompanying book are without fault. I’ve made, bread, soups, mains, desserts, cakes, smoothies and conserves in the Magimix Cook Expert, using their recipes and my own, without one single failure and with minimal tweaking or time wasted trying to get the end result right.
This is a compact, handsome kitchen appliance that doesn’t take up too much room on the bench, it doesn’t mulch the food up, doesn’t require too much brain-strain to adapt my recipes to it and is a pleasure to use. I love that I can now free up pantry space by getting rid of my food processor. I love the security of knowing this is such a reliable brand. And I really, truly love the 30 year motor guarantee. Yes, you read that right – 30 years.
When I wrote my original comparison review Magimix hadn’t released their product here in Australia, but it is on shelves now and being demonstrated all over the country. If you’re in the market for one of these machines, I’d urge you to check it out. If you have any questions – ask away. I’ll do my best to answer them for you.
The Magimix Cook Expert – RRP$2,099. Find stockists here.
It certainly looks quite sexy… 🙂
Liz Posmyk (Good Things)
Thirty years guarantee on the motor… wow!
Tania @ The Cook's Pyjamas
Great review Amanda. I love the sound of this machine. I do have a Thermomix, but would never do away with my Magimix food processor because as you say the TM really can’t do everything. Good to know this machine exists. Thanks.
Flore @ TheFloShow.com
I have it too and find the little metal “plaque” instead of pouring lips very practical 🙂
I hope you’ll have fun with this machine. I love it 🙂
Tania – I have a TM that I’ve had for many years, but I’m giving it to my daughter now I’ve found this. I’m a convert.
I’m not sure what you mean by the “little metal plaque”, Flore?
There certainly are a lot of these on the market and it’s great that you’re reviewing sone of them because it helps you navigate through the list of them. I’m glad this is idiot-proof – that sort of appliance is definitely right for me! This one can certainly perform a myriad of tricks! I’d love to get one as it sounds very handy however my cupboards are bursting at the seams! xx
Lorraine @Not Quite Nigella
It’s interesting how many people are curious about these machines and how quickly they’re all coming out with them!
Excellent review! This is what I’ve been looking for!!!!
It’s true that it’s easy to see what’s going on in the pot as, unlike the others, the whole lid is glass and there’s little worry about burning thyself on the stainless steel jug as it is double-walled making it safer to handle and meaning it maintains temperature more easily. I have also used it. I also loved the sound of this machine!
Bet Kitchenaid and Magimix ,
which machine gives better meat texture and browning effect? I am torn between getting
either machine. I was never impressed with the Thermomix (after attending a demo) due to lack of flavour in the food.
Hmmm, it’s a toss-up – the KitchenAid has a wider base for browning and the stirrer, but the Magimix heats up much more quickly.
I am curious how well it stirs and mixes large quantities of dry mixture, I make large quantities of museli bars but after I have used my food processor to chop them, I have to transfer to my stand mixer to mix the ingredients without further chopping them. With the blade at the bottom how well does it adeuqatley mix (without chopping) food at the top of the bowl. Does it do this well. My food processor definitley can”t and it is a large top end one made by kitchenaid.
I don’t want to have to keep my stand mixer to achieve this, I test drove the thermomix and it failed also, I had to keep opening it and stirring it to get it to mix adeuqatley I am very keen to find something that can do this.
Your opinion is appreciated.
Sorry Carolyn, I can’t really help with this as I haven’t tried it. I suspect there would be a certain amount of chopping done at the bottom. One thing I can tell you is that I would NEVER get rid of my stand mixer.
Hae you tried the magimix cook expert for risotto? I love risotto – so curious how good it might be for this.
How did you find converting recipes from thermomix recipes? I’ve been looking but can’t find something like a chart that compares speeds eg is speed 1 on thermomix equivalent to 1a on magimix or is it more like speed 3?
Merry I made the risotto from the cookbook today (the cherry tomato and basil one), was delicious, not mushy at all.
Kathryn – I’d suggest you join the Magimix Cook Expert Facebook group. they have speed conversion charts, recipes and a warm, friendly membership to help with all sorts of things!
how does the magimix go doing a chunky meat caserole or curry for example? does it have an equivalent of the kitchenaid stir assist? does it burn much on the bottom of the pan and lastly, can you notice the lesser powerful motor in the magimix as compared with the thermomix and the kitchenaid?? Thanks, i am seriously considering this machine…
I haven’t done any chunky meat dishes, as I prefer to do those kind of meals in the oven. There is a very active Magimix Cook Expert Facebook page which has loads of information – I’d suggest you check it out.
Hi, appreciate your review. I am seriously considering the Magimix instead of Thermomix, but having looked at a number of online magimix demonstrations I am confused with a few things. For example, if you are making a bolognaise or risotto, do you need to first manually chop all the ingredients prior to starting the cooking process, or can it all be done in the metal bowl …or do you need to switch blade/bowl for the food processor option to do the initial chopping.
You can chop ingredients in the metal bowl – that’s what I usually do.