That plastic tray sitting in your cupboard, the one that came with your Thermomix and maybe got used once for steamed broccoli before being forgotten? It's actually one of the most versatile cooking tools you own. And most people never discover what it can really do.
What Varoma actually is
Varoma isn't just steam cooking—it's precision steam cooking. When you set your Thermomix to Varoma temperature (approximately 120°C), you create a controlled steam environment that cooks food gently and evenly while preserving nutrients, color, and texture.
But here's what makes it special: you can cook multiple things simultaneously. While your sauce simmers in the bowl, proteins steam in the tray above, and delicate vegetables cook in the lid on top. Three cooking zones. One machine. Perfect timing.
The nutrition argument
Let's talk science for a moment. When you boil vegetables, up to 50% of water-soluble vitamins (like vitamin C and B vitamins) leach into the water. Most people pour that water down the drain.
Steam cooking retains up to 90% of those nutrients. The food never touches water, so the vitamins stay where they belong—in your food.
Color retention is dramatic too. Steamed broccoli stays vibrant green. Carrots keep their orange intensity. Compared to boiling, the visual difference is immediate and striking.
The technique most people miss
Here's the secret that transforms Varoma from "that steam thing" to an essential technique: layering by cooking time.
Not all foods steam at the same rate. Potatoes take longer than fish. Fish takes longer than asparagus. If you throw everything in together, some will be mush while others are still raw.
The solution? Add ingredients in stages:
- Start with dense vegetables (potatoes, carrots) in the Varoma tray
- After 10 minutes, add proteins (fish, chicken) to the top
- In the final 5 minutes, add quick-cooking items (asparagus, peas, leafy greens) in the lid
You end up with everything perfectly cooked, all at the same moment.
Complete meals in one go
This is where Varoma becomes truly powerful. Consider this setup:
In the bowl: Rice cooking in broth with aromatics In the Varoma tray: Salmon fillets with herbs In the Varoma lid: Sugar snap peas and cherry tomatoes
One cooking cycle. Complete meal. Minimal cleanup.
Or try this:
In the bowl: Pasta cooking in salted water In the Varoma tray: Italian sausages In the Varoma lid: Zucchini and bell peppers
While the pasta cooks, the steam from the boiling water cooks everything above it. The sausage drippings can even be incorporated into your sauce afterward.
Beyond the obvious
Most people think of Varoma for vegetables and fish. But consider:
Dumplings and dim sum steam perfectly in the Varoma. The gentle heat keeps wrappers tender without making them soggy.
Reheating leftovers without drying them out. Yesterday's rice becomes fluffy again. Day-old bread revives.
Melting chocolate in a heat-safe bowl in the Varoma tray. No double boiler needed, and the steam environment prevents scorching.
Warming tortillas or flatbreads. Stack them in the tray with parchment between each one. They emerge soft and pliable.
Proofing bread dough in a controlled warm, humid environment. The Varoma at low heat creates perfect conditions for yeast.
The time equation
Here's the counterintuitive part: Varoma cooking often takes less total time than traditional methods—not because it's faster, but because you're cooking multiple components simultaneously.
A meal that might require three pans and 45 minutes of active cooking becomes one setup and 25 minutes of mostly hands-off time. You can walk away. Read a recipe. Prepare your serving dishes. The Thermomix handles the timing.
Getting started
If your Varoma has been collecting dust, start simple:
Week 1: Steam vegetables alongside whatever's cooking in the bowl Week 2: Try a complete protein in the tray while making a sauce below Week 3: Attempt a full layered meal
Within a month, you'll wonder how you ever cooked without it.
What will you steam first?