Belka13
Rita, put on the casing only if you use induction. And all those actions that you performed in your old Kesh can be done without protection.
Rituslya
Devuli, and the temperature in the process can be reduced-added?
Olga VB
Of course, you can add or subtract both time and temperature during the cooking process.
But with potatoes, it makes no sense to stand over it, wait until it boils, then reduce it ...
Immediately set 105-110 * C, 20 minutes and all the way against the clock switch, and calmly go about your business.
Then put the K-shku, add milk, butter, ..., and turn it on for active stirring until it boils, then turn off the temperature altogether and start whipping.
A protective cover is a must: it not only helps not to burn yourself with splashes, but also prevents contamination of the case. I don't take it off at all, just to wash it.
Rituslya
Oh,Olenka, thanks tremendous !!! Otherwise, for half a day today I only try to find videos with recipes on the Internet, and then implement them. It's just that I decided to stop on kartoch to make it easier.
But with porridge, then what to do? If the temperature is not lowered in time, then it can run away.
Olga VB
She won't run anywhere!
After all, firstly, it is stirred continuously, and secondly, when the time runs out, the machine will stop, and it will stop heating immediately itself, because without turning on the heating does not work.
But, of course, the temperature must be set to the optimum. That is, if according to the recipe it is not necessary on purpose, it makes no sense, like on a stove, to turn on full power first, and then screw it on.
In my semolina there, both the time and temperature are selected, nothing boils anywhere.
azh
Oh, who will finally calm down this thread of Rituslya ?! Traded a workhorse for a capricious animal. No, but of course Rita is grateful for the fact that her emotions prompted me to buy the 096th on my wife's DR. Himself essno povyzhivatsya - tried to stir up the thread to heighten the effect. But when all this was in the hands of his wife, it turned out to be a complete mess. Bottom line: a dough mixer (but a very decent one). Bonus - separate attachments (but not about them). In short: as I put this device into more professional hands, neither induction nor a timer have ever been in demand. Heat a liter of water? Melt the butter? - so the kettle / microwave / stove copes many times faster. Well, or my wife is not correct and in vain I did not listen to advice from Rita to wave ...
shuska
azh, and let the wife try to make custard cakes. Today I appreciated Kesha in this business. There, both induction and a timer (optional) are used
azh
shuska, ok, I will hint to her - they say I need (she herself is on a diet like ...)
shuska
Quote: azh

shuska, ok, I will hint to her - they say I need (she herself is on a diet like ...)
Then we are waiting for new impressions from Kesha's capabilities
azh
shuska, can we also link to a specific recipe?
shuska
Quote: azh

shuska, can we also link to a specific recipe?
We were just discussing these cakes with Olga VB I did it for the first time today. I took an old recipe from a book as a basis, and looked at the algorithm of actions here //cookingchefexp.livejournal.com/4616.html (remove the spaces after the colon). It worked out well. Also, I hate to cook custard! More precisely, she hated Kesha. Today I cooked this cream for the first time without spending a single nerve
Dance
Quote: azh

Oh, who will calm down this thread Rituslyu at last ?!
No, Azh, I already said that there are no vaccinations against this disease! It can't be cured!
azh
shuskathank you! Everything seems simple. And relatively quickly. Everything seems to be there. I'll try to make another approach to the bar (that is, cook it myself) if my wife has already fallen asleep. I will seduce her with cakes in the morning - let him try to show it ...
shuska
Quote: azh

shuskathank you! Everything seems simple. And relatively quickly. Everything seems to be there. I'll try to make another approach to the bar (that is, cook it myself) if my wife has already fallen asleep. I will seduce her with cakes in the morning - let him try to show it ...
Please note that cakes grow a lot when baked. The custard oven is needed at 200 degrees for about 30-40-50 minutes (depending on the oven). And under no circumstances open the oven door during baking!
By the way, baked blanks can be filled not only with sweet custard, but also with any salad
Good luck!
Maryka
Girls, has anyone got a recipe book with a coupon lately? I emailed the coupon, the letter was returned. Thinking whether it is worth sending by mail? It is written that in the attached envelope to send to Moscow, and on the envelope the address is British. Should I put an envelope in another?
adelinalina
Quote: Olga VB
20 minutes and all the way against the clock switch,
Kenya hasn’t reached me yet, so it’s hard for me to understand why the switch is fully counterclockwise, what does it give?
Masinen
Oksana, twist in one direction for kneading, whipping, and in the other direction for cooking))
Rituslya
Oksan, I realized that this is the 3rd stirring mode. Yesterday I cooked mashed potatoes on it.
The only thing that I regretted yesterday, so why did I, a stupid bastard, bought a blender attachment in the summer so that I could cook mashed potatoes.
Masinen
Rita, come in handy! I don't mashed potatoes in Kenwood.
Rituslya
Quote: azh
Heat a liter of water? Melt the butter?
Well, I'm not going to do that either, but I am very grateful to my Ken for potatoes and jelly.
Potato, yes, I would have cooked without his help, and I will cook it as simpler, but acquaintance must start with something. I still have an unfamiliar object. UFO.
I have no regrets about purchasing it. Only the money debt is scratching at the heart. For the rest ...
"For the rest, beautiful marquise. Everything is fine, everything is fine ..." shuska, thank you very much for the link to the recipe. I'll try. Obligator But I'll try. Today I will.
I wanted to Olenkin Try the semolina recipe, but I decided to postpone it for the weekend in order to treat my husband too.
Yeah,Mashun, I also think that I will not cook mashed potatoes in it, but I had to learn. It was curious, and it turned out that it was very troublesome.

Devuli, and here's another question with the rise of yeast. Stupid and stupid question, but here it is. I decided to make a dough in Kenka. She came up with me. Then you can pour all the other ingredients directly into the dough?
I just out of habit first dry mixtures, and then dough, liquids and oils.
Masinen
You put everything else right in the dough and that's it)
adelinalina
Quote: Masinen
twist in one direction for kneading, whipping, and in the other direction for cooking))
clear now
Catherine
Maryka, I also toiled with ordering a book, even called the representatives, but they did not help much ...
Literally this week I tried to order Kenwood books through this website - 🔗 - they seem to have promised to send it within two months. We are waiting
Maryka
Ekaterina, that is, send it free? Do you need to send the coupon?
Belka13
Catherine, they require a coupon code.
Catherine
Mayan, there is an individual number on the coupon booklet, you will need to indicate it, as well as leave information about yourself (model of a kitchen machine, etc.); will be sent for free, you can choose Russian - in general, everything is more or less clearly written on the site.

Belka13 yes ... if you have a coupon, there must be a code
shuska
Rituslya, good luck with the custard! He, Kesha, is a great specialist in the preparation of these cakes
I just draw your attention once again. I did it according to my proven recipe, but according to the given technology.
Belka13
Catherine, the coupon was emailed to me. I didn't see the code. I entered the one that is given on the site as a sample, but did not find induction among the proposed models. Maybe she looked inattentively?
Catherine
Belka13, to be honest, I'm afraid that the coupon code may be tied in a certain way to the series or type of car, I have no induction, and such a question did not arise ...
Did the store send you a coupon by email or what? can't you ask them for a code? You can also call the hotline (phone on the site's office) and explain your situation, maybe you can help.
Belka13
Catherine, no, Olga VB sent it to me by mail, for which I am very grateful to her.
Sl @ wall @
Quote: Catherine
You can also call the hotline (phone on the site's office) and explain your situation, maybe you can help.
I called the office site, they told me that they no longer send in printed form, only in electronic form. You need to send an application. I sent in early September, until silence. I haven't called again yet.
Masinen
Ksyusha, then you can share the book with others, if in electronic form)
Sl @ wall @
Quote: Masinen
Ksyusha, then you can share the book with others, if in electronic form)
If they send it to me, then, of course, I will share it. ))
dana77
I also wrote on books. Let's wait. Maybe they will send
Rituslya
Eh, devuli ... Ken and I cooked today according to the Eclair recipe. It must have been a good recipe until my Ken tried it. As soon as he began to bathe 150 grams of flour in 200 grams of butter, his joy simply knew no bounds, but how not very comfortable it was for me.
But the idea is good. Highly. Tomorrow I'll try another recipe, but I'll keep the technology.
Maryka
Quote: dana77

I also wrote on books. Let's wait. Maybe they will send
It is not clear only why the home address should be written if they are only sent in electronic form.
adelinalina
Rita, what happened?
Musenovna
Rita, something strange recipe for eclairs ... 100 grams of flour in 200 grams of butter ....
Dance
Rit, what is this strange recipe you have - 200 g of butter and 150 g of flour? Where is the water? And why is there so much oil? I mean, the flour: oil ratio? Well, from this place, slower and more detailed ...
Rituslya
No, Tanyush, this, of course, is not all. There is also water in the recipe. Right now, wait.
Here are: Ingredients for choux pastry:
Water - 200 ml
Butter - 200 g
Flour - 150 g
Sugar - 1 tbsp. l.
Salt
Dance
What about sugar? And what happened to you?
Dance
Actually, there is a lot of oil. Try to put butter in 100 g. Sugar is not needed! Put in ~ 0.5 tsp salt. According to the standard recipe, margarine, water, salt and flour are used in the dough (this is a brew). After cooling, an egg is driven in. All!
I do this: 100 g margarine
200 g water
150 g flour
0.5 tsp salt
5-6 eggs
Maryka
The recipe for choux pastry in accordance with GOST from Chadeeva's book:
Flour 200 g
Butter 100 g
Water 180 g
A pinch of salt
Eggs 300 g without shell (5 large)
I have done it many times, did not fail the recipe.
Rituslya
I forgotTanyush, write about eggs. There were 3 more eggs.
And I ended up with an oily slurry that spread over the pastry bag.
Musenovna
Rita, not surprisingly, a lot of oil and little flour.
Dance
Quote: Rituslya

slurry that has spread over the pastry bag.

Well, it would be! Essesno!
Musenovna
Dance, why exactly margarine ?! I never use it at all and it works very well with oil.
Sl @ wall @
Rita, well, yes, the recipe is strange in the amount of oil. Here yesterday they referred to this recipe only as an ALGORITHM of actions for making choux pastry in Kenwood. The recipe is definitely in error, I think.
Dance
But you cajoled Innokenty!
adelinalina
Quote: Dance
What about sugar?
we also add 20g of sugar at work, I like the taste of the dough more (the eclairs themselves without filling).

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