Organic is not always worthwhile. With some ingredients it makes an enormous difference; with others, hardly any. We have been cooking in the Thermomix® for years and know exactly where organic matters and where we can confidently reach for the conventional option.
Where Organic Makes a Difference
With citrus fruits we always choose organic. The zest goes straight into the mixing bowl, whether for lemon zest in cakes or candied orange peel. Conventional skins are treated with fungicides that cannot be washed off. The same applies to other fruits such as apples or pears when we process them with the skin on.
Dairy products and eggs make a noticeable difference in flavour. Organic butter tastes more intense; organic eggs have a firmer yolk. You notice this especially with ice cream, custard, or advocaat made in the Thermomix®. With cream the difference is less pronounced, but the longer shelf life of organic cream is a practical advantage.
Berries and grapes also go into our basket as organic. They are often sprayed multiple times and are difficult to peel. For smoothies, jams, or compotes in the Thermomix® they are the first choice.
Where We Can Choose Conventional
With potatoes for mash or soup, organic makes no noticeable difference. The skin does not go into the pot and the flavour is comparable. The same is true for onions, garlic, and carrots when we peel them. The aromatic compounds sit in the flesh, not in the skin.
Flour and sugar we buy conventionally. Both are heavily processed and pesticide residues in both are minimal. With flour the grade matters more than the organic label. With sugar, refined white sugar makes no flavour difference compared to the organic version.
Frozen vegetables for stews or gratins do not need to be organic for us. They are blanched and frozen, which reduces any residues. For spinach soup or broccoli gratin from the Thermomix®, conventional produce is perfectly adequate.
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