Kenwood kitchen machine: working with attachments

[Yutan]

Yutan, Tatyana it happened because you ground the minced meat in the processor.
Such minced meat will not be missed by more than one meat grinder. Only through a sausage syringe. Regular minced meat would go fine. I also bought a syringe for Ali.

What am I doing wrong?

Minced meat.
It is too sticky and fine. That’s not pushing.

[Tatyana]

TatyanaWhy processor ??? : girl-q: It was necessary to beat off K-eshkoy in the bowl ... and everything would be fine !!!

[Miranda]

Miranda, Gayane Atabekova, Paul I, zvezdaThanks everyone for the answers. In the processor I additionally grinded it, because I saw the video, in my opinion, from Pavel (ka), if I'm not mistaken. I wanted to achieve a sausage consistency. I achieved consistency, and barely stuffed half of the minced meat into the shell. I put half into the freezer. We'll also have to save up for a syringe.

[Yutan]

Yutan, Tatyana, there have already been complaints here that it is inconvenient to make sausages-sausages using a meat grinder attachment. I read them a lot, and for a long time did not decide on this procedure. But in vain! Everything works out great.
I twist the meat 3 times, - 1 time on the largest wire rack and 2 times on the smallest one. Then I knead with K-shkoy.
I get started very quickly. The dressing takes the most time.
By the way, who is bandaging like sausages? I'm not very good at it yet.

[Olga]

Olga, and if you add the option of chopping in a blender / chopper between kneading and scrolling in a meat grinder, then it is very difficult to push this emulsion into the meat grinder again. There you get an airlock that has nowhere to go. More precisely, the first portion is easy to stuff, it will push the air. But then it's difficult

I haven't tried that.
But you can also serve continuously by pushing with a pestle.
However, I was not very sophisticated - everything is working out so well, and the sausages-sausages are quite homogeneous.

But you can also serve continuously,

And how to serve it continuously in a meat grinder? That is precisely why syringes for emulsions are used - the syringe is filled and there is a continuous supply to the shell.

By the way, who is bandaging like sausages? I'm not very good at it yet.

Olya, I fill one long womb at once. And then I tie it to sausages or sausages, as it were. I still never get it absolutely elastic. The dressing contributes to this very much later) Everything in the end is as it should

An adapter KAT002ME for 900 rubles appeared on Ozone.
This is for old attachments on Sense and other new cars.

🔗

[Zhanik]

And how to serve it continuously in a meat grinder?

I push through one by one with the pestle.

Zhanik, Natasha, you can try it anyway. I bandage in 2 places so that the incisionabe between the threads.
And I just tie it on a knot, wrapping the thread around the intestine a couple of times. Here are these knots for now

Girls, where do you buy these guts?

[Nina]

Nina, look in the METRO, in the refrigerator section with refrigerated

Good night everybody! Can I get into the topic? So I want to show a photo: Bowl 4.6 standard cream bz for 4 proteins according to Tanze

The whisk nozzle is the usual one included in the kit. When the bowl was full, I was very surprised. Of course there were voids inside. The cream this time turned out to be just crazy

[aprelinka]

Girls, where do you buy these guts?

I take it in Auchan, in offal. There are different diameters.

aprelinka, Helen, here many have gone through this surprise.
And you also try to beat whole eggs, just not 4, otherwise you will not catch, - Kesha and the yolks are beaten to an almost standing state, and the yolks with proteins are like only proteins

[Yutan]

Yutan, Tatyana, there have already been complaints here that it is inconvenient to make sausages-sausages using a meat grinder attachment. I read them a lot, and for a long time did not decide on this procedure. But in vain! Everything works out great.
I twist the meat 3 times, - 1 time on the largest wire rack and 2 times on the smallest one. Then I knead with K-shkoy.
I get started very quickly. The dressing takes the most time.
By the way, who is bandaging like sausages? I'm not very good at it yet.

Thanks for the advice. And I just twist the sausages without tying them. Then, when cooking (boiling), they grab and do not creep. If at the beginning, then I tie the bowel with a knot.

[eye]

eye, Olga VB, Thank you. I will look.

[Air]

Air, there is a store I eat sausages, there the guts are vacuumized, different, they only soak and synthetic casings, read on the Internet, they have delivery

[Ketsal]

Ketsal, Thanks a lot for your help!

[Air]

Air, always glad

a big request to the owners of induction machines (or who bought a hook from an induction machine), please see how the small pin is located on which the actual nozzle is installed on the machine. Today I again did not remove the hook from the car, it was removed with very great difficulty, and again I myself could not. We began to consider all the attachments: the hook has a small pin (which passes through the pin-base) is not perpendicular to the main one, but at an angle, The rest are all strictly perpendicular, but the hook is not. So the question arose, is it I got a defective one, or is it a great engineering design of the developers and the problem lies elsewhere.

Probably, I do not understand clearly, but I am a humanitarian. I took a photo, the deviation in the photo cannot be photographed, but I hope this will make my question clearer.
Thanks in advance for your help.

[Tan_ch]

Tan_ch, Tatiana, I don't know how good my photo is. I have 096 model. Straight angle

[Tan_ch]

Tan_ch, I understand, you explained well.
The stick should be strictly parallel, you really have a curvature.

Either it bent from improper use, or a marriage.
I would go to the service center with this.

Thank you so much

I will, of course, contact the service center as soon as I can get there.

I will, of course, contact the service center as soon as I can get there.

In the meantime, you can try to straighten it manually.

In the meantime, you can try to straighten it manually.

Thank you for your feedback, there was such an idea, but we measured the distance as the holes were drilled, but it differs by 0.3 millimeters. It turns out that it is drilled diagonally.
I will try to start with a service center

Or you can take and replace (for a while) a pin from another less popular nozzle. Good luck, Tatiana!

Or you can take and replace (for a while) a pin from another less popular nozzle. Good luck, Tatiana!

Oh, by the way, some nozzles come with two pins.

Thank you all for your participation and advice, we didn’t think about changing the pin, I don’t have a spare one, but there is an unused "paddle", and if necessary, you can buy another attachment, more inexpensive or what will be available.
Today we took my grandfather to the hospital in Moscow and on the way back we stopped at the service center (I chose on Suschevskaya). There I was a little dumbfounded by the question of why I removed the hook, like it was necessary to leave it on the car so that the master immediately saw the problem. How I could check if there is a problem with the rest of the attachments is unclear. True, then the receptionist tried to demonstrate to me that now everything is all right, but if she could hardly install the hook, then she failed to remove it. Left for diagnostics, the term is not clear, they offered to call at the end of next week.Now I look with sadness at the corner of the tabletop where the car was parked, there is an "orphaned" flexible rug, bought on the recommendation of Olga VB (many thanks to her for the idea).
Maybe someone will need the information: if you are going to a master class or to a service center, then you can ask to order for you a pass to enter a car into the territory, check in from Suschevskaya Street, business center (complex) "Atmosphere".

I have no spare

The spare is placed in separately purchased attachments.
Soufleika or even flexi or hook or whisk, but which are purchased as a separate attachment in a separate box.

Left for diagnostics, the term is not clear

The whole car?
Mmm what a pity, because the problem is only in the pin.
Let them give it back soon!

The spare is placed in separately purchased attachments.

I have a soufflake in pre-order for the second month, when they will not be known, in general, when I read the topic about Kenwood I was (and am now) in deep thoughtfulness about the sale of baits, there is a demand, but there is no way to buy, even where it supposedly is, in fact it is not. The desire to buy abruptly disappears.

The whole car?

Yes, I previously clarified the question in the service center and on the hotline, if it was possible to hand over the hook separately, it would not be such a problem, I could take it and pick it up myself, but, unfortunately, it is the car that is accepted for repair , and here you can't do without transport, I can't even lift it myself, and it's unrealistic to bring it from the region to Moscow myself, especially since I don't drive a car.

[Tan_ch]

Tan_ch, You obviously got excited with this center, it is much easier and cheaper, and most importantly quieter, to buy a nozzle for Premier cars, and then to the Chef (with a 4.6 liter bowl) - these pins are the same (when buying, you can make sure), for this series and the hook and shovel are not made of stainless steel, but the metal is covered with silumin, therefore it is much cheaper, and as I said Miranda you will have two pins. Now all that remains is to wait. Patience and good luck! Remove the rug from your eyes.

Please tell me the article of the sealing ring that goes into the attachment of the AT337 blender - is installed on the knife block. Where can I order it?

Thank you in advance!

[evilgunner]

evilgunner, you can, if you like, edit your previous message by inserting "please" into it.

About your request.
Somewhere in the topic there was definitely an answer to your question.
Take a look here, hereand here.

The forum has a contextual search, with its help I found these answers in 10 seconds.
Good luck!

Well, thank you!

Friends, help me solve the problem. Recently I became the proud owner of induction, and I just can't cope with the whisk. All that I do not whip does not want to pick up from the bottom. The whisk has already been lowered to the very bottom and adjusted, but the usual dough does not stir on the cake, unmixed porridge remains at the bottom in the recesses, I also tried Italian meringue, all the syrup also froze at the bottom. the rim seems to be spinning closer to the protruding part in the middle of the bottom and around in the grooves it does not want to collect (((who came across this, what am I doing wrong, please tell me

Anna, is it evenly mixed when using other attachments?

Anna, and when using other attachments, it is evenly mixed

I didn't seem to notice any problems with the hook, I used flexi a couple of times, now I remember something similar when making custard, but it was not regulated here, I will not say anything. therefore, I cannot give any specifics on other nozzles now ((

[Asvatova]

The whisk has already been lowered to the very bottom and adjusted, but the usual dough does not stir on the cake, unmixed porridge remains at the bottom in the recesses, I also tried Italian meringue, all the syrup also froze at the bottom. the rim seems to be spinning closer to the protruding part in the middle of the bottom and around in the grooves it does not want to collect (((who came across this, what am I doing wrong, please tell me

Asvatova, but maybe they didn't lower it to the bottom and there is still a lowering resource? The nozzles should almost touch the bottom, the gap should be well less than 0.5 mm. The adjustment process is long, so the nozzle began to scrub or beat against the bowl, from that moment on, turn the nut a little, a few degrees, and raise the nozzle a little higher. Somewhere in the second part of our forum, after adjusting the whisk, they were given an exam - beat one protein. All attachments are also adjustable, except for the hook.

And from my experience - I beat eggs with a whisk with sugar for a biscuit, beat the protein with a K-shaped one and use it to make protein custard, minced meat, dough for pancakes, etc., flexi beat butter, then butter with sugar, knead dough for muffins, do all the creams. Do not despair, the experience is quick and quick. I wish you success!

but maybe they haven't lowered to the bottom and there is still a sinking resource? The nozzles should almost touch the bottom, the gap should be well less than 0.5 mm. The adjustment process is long, so the nozzle began to scrub or beat against the bowl, from that moment on, turn the nut a little, a few degrees, and raise the nozzle a little higher.

The corolla regulated exactly this way, but the whole question is that it, as it were, is spinning closer to the center near the pipette and does not pick up mass in the recesses. maybe this is how it should be, but then my technique may not be correct for mixing, I don't even know. I am silent about flexi because I have not regulated it yet. I know, I didn't touch the hook. but the whipping experience is still small, I will definitely listen to you, I will experiment with different nozzles, I really want to win the protein cream. although you understand it as a K-shaped silumin, and if it is not too heavy for proteins with induction stainless steel
I also beat eggs with sugar with a whisk, such a mass turned out to be just a miracle, I don't even know how to describe it)) straight air, air)

Anna, try it, the K-attachment perfectly whips whites and it is easier to free it from the protein mass, I have induction just like you.

try it, the K-attachment perfectly whips proteins and it is easier to free it from the protein mass, I have induction just like you

For some reason I didn’t even think to beat her) I will definitely try. I didn’t even see or read before that whites are beaten to her. and protein-custard, too, can she or not?

[Asvatova]

the whole question is that it, as it were, is spinning near the pipette closer to the center and does not pick up mass in the recesses. maybe this is how it should be, but then my technique may not be correct for mixing

Asvatova, no, everything is spinning correctly, where it should be spinning, lower the whisk as low as possible and you will be happy. Or maybe it really wasn't enough experience, maybe they didn't give much time, or maybe the dough was thick.
K-shaped is the easiest way to beat whites, our moderator taught us this Olga VB, thanks to her, we discussed this topic more than once. And the squirrels are not hard, I whisk them with a stainless steel version of the K-shaped one. And protein custard is not at all complicated, you will definitely succeed, and for 100 pounds, then buy a digital thermometer - we will not replace it when cooking sugar syrup. K-shaped and flexi also need to be adjusted in height, take the time and all in one fell swoop, so to speak, once and for all. I wish you success!

[Girls!!]

K-shaped is the easiest way to beat whites, our moderator Olga VB taught us this.

Girls!!I just can't find where ???? Can someone tell me

Ol, and don't look! There are no special revelations there. You just put the K-shku on and beat the whites calmly, starting at the minimum speed (so as not to sprinkle everything on the move) and gradually increasing to the maximum, and then at the maximum until the required density is obtained.
This can be done in any way, and with cold proteins, and with heating, and in any other way, that is, just use the K-nozzle instead of a whisk using any technology.
Good luck!

[Olga!]

flexible rug purchased on the recommendation of Olga VB (many thanks to her for the idea)

Olga! I missed ... What kind of rug, what for? I am sure that I need it too!

And protein custard is not at all complicated, you will definitely succeed, and for 100 pounds, then buy a digital thermometer - we will not replace it when cooking sugar syrup. K-shaped and flexi also need to be adjusted in height, take the time and all in one fell swoop, so to speak, once and for all. I wish you success!

Thanks for the advice, there is a thermometer)

[Natusichka]

Natusichka, Ken's rug is thin, with which he can easily move around the table. Thin plastic plate underneath.

[Ksenia]

Ksenia, Thank you so much!!!

But about the temperature of boiling the syrup, I forgot. To what temperature should you cook? I don't have a thermometer yet, I definitely want to buy it.

[Natusichka]

To what temperature should you cook?

Natusichka, before blowing the bubble from a fork or to the threads, and so up to 120-125 degrees, cook the syrup