Kenwood kitchen machine: working with attachments

[IrishkaB]

IrishkaB, I bought in Germany. There is also in Ukraine.
And I have not seen here, but you can call and ask the service, maybe they have small things and they will sell you.
How did you melt it? Did you have a white one?
White is just spatula, and black is for high temperatures.

White spatula - AW20010011
Black spatula - AW20010012
Set of white + black - AW20010013
Dough Scraper - KW712876

But it is unprofitable to buy this trifle abroad, if you do not buy something else, otherwise the golden spatulas will come out due to delivery.

[IrishkaB]

IrishkaB, I see here: 🔗but the price is inhumane plus shipping. If anything else was needed ...
I also slightly melted mine: the jelly on the stove prevented, 5 seconds - and hello.
There was a second one - it was attached to the juicer, I dropped it behind the stove, I don't see how to pull it out somehow.
I use ordinary silicone paddles of various shapes and one that has melted a little.

[NatalyaB]

NatalyaB, yes, the price is inhumane, especially for the white one.
It makes sense to buy black, but it is also limited by temperature. It will not melt in an induction machine, most likely yes in a frying pan, there is no desire to experiment

The native one is convenient because it has all the bends under the bowl and the food processor, it is convenient to clean it. But it is quite possible to replace it with any other.

I don't remember what interfered with, but something started to burn in the pan, but there was nothing to interfere with, so I took the first one that came across, I miss her so much

was white, whatever you say, about a thousand will come out anyway

[IrishkaB]

IrishkaB, madness for such a price to take.
It's easier to go to the subject of joint venture and fall on the tail of someone in the package.

And I would still call the office. service on Monday (don't know how they are on the weekend). They really have a lot of small things lying around - covers, etc. And agree.

And I didn't have a white spatula

[Prank]

Prank, why do you need it?
Induction is completed with black, not induction - which car is white, which is black. That is, each car has a spatula, no one is offended.

White is slightly thinner and even slightly transparent at the end, and melts in induction machines. When I thought to put black or white + black into the parcel (just black about 4 euros, and a double set cost about 6 euros), I still took black, because sooner or later I would be 100% mistaken and would melt white by grabbing it not looking.

[Miranda]

Miranda, and where did you buy it in Germany? with delivery to the Russian Federation?

[IrishkaB]

IrishkaB, I have not found service centers with delivery to the Russian Federation.
I have a German friend, he bought different things in different stores, and sent them all in one parcel privately.

I see, thanks for the answer

[IrishkaB]

IrishkaB, there are intermediaries, but either expensive or questionable reviews.
There is a subject with the joint venture, you can ask there.

Look what I piled together with Keshenka, just don't laugh)))
Sponge cake "Strawberry in love" # 19

[Prank]

Prank, I'm not funny, I'm jealous!
So good

So I'm jealous too

[Prank]

Prank, and you made a water bath for a biscuit in Kesh, right?

Girls, I'm pleased, but there is a jamb on a jamb and so much is needed now ...

and you made a water bath for a biscuit in Kesh, right?

No, I baked everything in the oven like Angela's. It's just very convenient with 2 bowls, and a biscuit of some kind of custard chtoli.

[Prank]

Prank, you always need so much
For velor, buy a piece, for mousse cakes, bigger forms, a spinner for a cake, a rack-grid for icing, bowls, strainers, jars ... Never run out of purchases

No, I baked everything in the oven like Angela's.

I asked about a water bath.
Did you use induction or on the stove?

Pour 30 grams of sugar and salt into a ladle. Add butter and pour in milk.
Put on fire. While stirring, dissolve the sugar and dissolve the butter. Remove from heat.

Pour sour cream into a saucepan, add sugar, release an egg and add flour. Mix everything thoroughly and put on fire. With constant stirring, bring to a boil and boil until thick.

This?
I try to do such steps on induction, plus flexi or a whisk. A water bath is 60-75 degrees, depending on what I am doing.

I try to do such steps on induction, plus flexi or a whisk. A water bath is 60-75 degrees, depending on what exactly I'm doing

Everything in Keshka, what kind of saucepan are you. I did according to the principle as you wrote about the choux pastry.
She put all this put at 85 degrees and put on flexi, about 3-5 minutes, then added flour, stirred, added 2 part of flour, mixed, turned off the induction, waited about 65 degrees (very quickly with stirring) and began to introduce the yolks. And I baked this biscuit 2 times because my shape is wide and it turned out only 2 cakes, and so the second time it turned out even faster, and the result is better, the biscuit is smoother, more magnificent, more beautiful.

[Prank]

Prank, that's why I love induction, that there are no water baths and stirring near the stove. I dress Flexy before the flour, otherwise it is wet from the steam and the flour sticks to it.

This is an interesting cotton sponge cake, I will definitely try it. In an iron bowl - all with heating, and in a plastic one - beat the whites. Not for long and not difficult. Without a second bowl, I first beat the whites, shifted, washed the bowl, and then the main dough with heating.

Cream, too - in iron custard sour cream, in plastic oil.

I would have a strawberry layer in Kesh, because induction with coffees and other jams is great friends.

[Miranda]

Miranda, Yes, it turned out to be super convenient, the choux pastry has become straightforward, awesome cheese buns are obtained according to the Omelka recipe.

I did almost everything for this cake in Kesh, and the biscuit and both creams and confiture - it was generally super convenient, everything except the glaze, I was already very tired as I imagined everything to be washed again for half a glass of glaze and I made a bowl of glass in a pan + on top.

[Prank]

Prank, these ones?

Cheese buns (Omela)

30-50gr. I also burn chocolate on the stove
That would be a nozzle - a mini-bowl!

You're doing fine! If there is induction, then you must use it in full.
And wash and wash from the water bath on the stove.

This is the question of whether induction is needed.
Most of what I am doing now would not even be suitable to try without induction. And with her, it’s simple, and the excitement is special, and most interesting, and most importantly, there is no feeling - here I’m standing at the stove, I’m cooking for everyone, I’m tired, everything and everything tortured me.

Girls, well done! And I'm not doing well today. I wanted to try boiling fondant in Kesh, as a result we got fondant-based kozinaki. Well, that's good, at least I didn't throw out the sugar. My conclusions are - in addition to the fact that I myself need a little more intelligence (I went too far with a lemon, I could smell the back seat), I urgently need a non-contact thermometer and a second induction bowl. I have a thermometer, the batteries are dead. And I will gradually get the cup.

IrishkaB is now a scraper for Kenwood KW677621 food processors in stock in RidZip 300r

[Miranda]

Miranda, Yes, these are very cool.

Yes, it would be nice to come up with a mini bowl for this main one with the possibility of a steam or water bath

Induction is super convenient here, I made pizza here, so I cooked such an awesome sauce while I was doing the dough, well, I did not cook it, but cooked the cache :)

[zvezda]

I watched Smack with Rosenbaum (so I typed in a search engine), so there it is very clearly visible WHAT happens

zvezda, in my opinion, what they got is very similar to what I have on the saucer on the right, if so, then this is disc # 2. On the left is disc # 1, but it is very thin and transparent.

Good day! Can anyone come across the question whether the 37575 bowl from Cooking Chef 6.7 fits Titanium XL. And then I bought 7111s, and she at 4.7. I would like more.

[orio]

orio, hardly anyone asked such a question.
It is impossible to cram big into small.

[night_furia]

in my opinion, what they got is very similar to what I have on the saucer on the right

night_furia, thanks for the clarity, yes, on the right is closer to the truth. How do you like straws on the largest grater?

[Peter Push]

Peter Push, I never made straws on a coarse grater, usually I rub it with the short side on the soup. When I already launched the nozzle at PMM today, I thought that it was possible to tweak a little at the same time on a large one, but a good thought comes after)))

Girls, I've already asked somewhere in the topics, but so far without an answer - you are biscuit with heating on what T are you doing? When I do it at 85 degrees, everything is whipped well, baked, but at the bottom of the bowl there remains, as it were, a welded dough. Maybe the whisk needs to be adjusted lower, or is T set lower (I somehow beat it at 48-50)? What about you?

[LydiaVera]

LydiaVera, I join your question. Maybe someone will answer

[VRad]

VRad, does it happen with you too? And bet on 85 too?
Maybe while I change the nozzles from a whisk to a souffle, the dough in a hot bowl has time to grab from below.

I did not beat eggs at 85, only at 40-45, but I read, it seems at Miranda's, about such a high temperature. So I'm just wondering what it does (apart from protecting against salmonellosis).
And a slight burn at the bottom happens to me with flexi when I prepare cream, sauces. I lower it lower and lower, but it still burns.
But I'm a beginner. Before Kenwood, I didn't cook anything like that out of laziness.

[VRad]

VRad, you are confusing, I do not beat eggs above 65. Depends on the quantity, I can put 55, if 2 eggs. Some other processes of the water bath can and 85, depends on the product and quantity.

And when eggs, then in the middle of the process, I turn off the heating and beat more.

Have you seen this recipe? there Masha at 40, then beats at 50.

Charlotte "heated" (Steba KB28ECO / Kenwood 096) (Masinen)

But the yolks, without proteins, I beat at 90 degrees, somehow at first, according to this recipe, as I began to do, I do it where necessary.

🔗

Place the flexible whisk attachment and the steam protection cover in the bowl of the kitchen machine. Add the egg yolks and half the sugar to the bowl. Set the temperature to 90^aboutC and time 3 minutes using a timer. Turn the machine to speed 2.
Turn off heat and continue whisking until the temperature drops to 50^aboutC. Add vanilla extract and Mascarpone cheese to the yolk mass, stir until smooth at low speed.

[Miranda]

Miranda, understandably. Eggs are not higher than 65, and some yolks are at a higher temperature. Now I will follow your link.
I know the machine recipe. After that, she began to beat the heated eggs.
Thank you
P. S. And nothing burns at the bottom? Or is the heating time too short in this case?

[Miranda]

Girls, I've already asked somewhere in the topics, but so far without an answer - you are biscuit with heating on what T are you doing? When I do it at 85 degrees, everything is whipped well, baked, but at the bottom of the bowl there remains, as it were, a welded dough. Maybe the whisk needs to be adjusted lower, or is T set lower (I somehow beat it at 48-50)? What about you?

45 - a consistently excellent result! (from)
thanks to Chuchelka for the science !!!


Cake "Classic" (biscuit and cream) (Scarecrow)

Most of what I am doing now would not even be suitable to try without induction.

right now - yes!
and the time interval from the moment of making a decision to the start of cooking has also decreased, courage has increased, as it is ... "Take it and do it!" (from)

MirandaApparently, the authors of the tiramisu recipe believe that Salmonella lives in the yolk ... and why do they pasteurize the current yolks?

And nothing burns at the bottom? Or is the heating time too short in this case?

Does not burn.
65 - when there are more than 4 eggs, so that the entire volume is warmed up. And when 2, then 55 + - (at 096 there are no exact degrees, there is a different step)

Maybe it's true, there is enough time.
Yes, and I turn it off and beat it for another 2-3 minutes when the temperature drops.I don't know why, maybe I read it where, or because of the yolks, where it is necessary to cool. Or because of the meringue, where the last 4-5 minutes with the temperature turned off. But it was postponed.

But I still don't really understand, what degrees are we setting - this is the temperature of what? Mixture in the bowl or what? And if 85 degrees on induction gives the effect of a water bath, then why is it necessary to beat at lower T? I whipped on smaller ones too, I didn't really notice the difference. In many ways, I feel with induction as, sorry, a blind cat. I poke here and there, I want to understand the essence of what is happening, but either there is little mind, or I did not study physics well. And where to read? Here, as a comparison, I was small, made yeast dough strictly according to recipes. And now I make it from what is lying around in the house, what are the recipes there. Well, I kind of understood the essence, recipes are not needed in many cases. And here I am in a stupor.
And salmonella, yes, lives in the yolk, I read about this more than once.
I thought about the need to turn off the heating in advance, but did not do it. It turns out that we must do this.

[eye]

eye, but nothing funny, salmonella lives between the shell and the film and can get into any part of the egg. Mom's friend got sick precisely because of the raw yolk in the cream. Because separating the white from the yolk, it touched the film and shell.

It turns out that we must do this.

Not the fact that it is direct NECESSARY.
I do this so that the temperature drops below 50 while it is whipping, because everything has already been brewed. And then add other ingredients and they can be cooked.

[Miranda]

Miranda, and suddenly a fact, it is necessary to check. After all, when I change the nozzles, the mixture is still, and the bottom is even hotter. Nowhere do the British have a scientific work on the topic of induction Kenwood? Here it will pull a whole dissertation.
Returning to the heated biscuit, according to the technology, it seems that they beat him in the bath until the temperature of the mixture reaches 45 degrees, then they beat him without a bath and the mixture cools down at this time. And what do we display on the scoreboard? what is this temperature? I urgently need to buy batteries for a non-contact thermometer.

[eye]

eye, but nothing funny, salmonella lives between the shell and the film and can get into any part of the egg. Mom's friend got sick precisely because of the raw yolk in the cream. Because separating the white from the yolk, it touched the film and shell.

Miranda, no, I also warm the squirrels, so this selective attitude towards yolks surprised me.

LydiaVera, I gave a clickable link to the Chuchelka recipe above, there is a heated biscuit, having tried it once, I bake it only in this way, set it to 45 degrees.

[eye]

eye, I have no doubt that this is a wonderful recipe, I will definitely bake it. I realized that most girls set T at 45 degrees. But where did the figure for a water bath analogue 85 come from then? Maybe some of the Kenwood lovers of the male half will connect, my brain does not pull. There will be a thermometer, I measure T in both versions.
I rummaged on the Internet, induction heats up the metal from which the dishes are made, or rather, the bottom of the dishes. This means that the set temperature on the display will indicate the temperature of the bottom of the bowl. And how to control the degree of heating of food in the bowl? It turns out that if you do not use ready-made programs, a thermometer is required.

And how to control the degree of heating of food in the bowl?

She also asked about this. Not how to control, but how different it is. Nobody answered either. But more recently, I came across a post by Olga VB, where she writes that the temperature of the products in the bowl is lower than the established one.
But even without a thermometer, it is clear that with prolonged heating, especially under the lid, the temperature can reach the set one. And when preparing cheese, for example, at the final stage, it will probably be lower.
It will be great if you buy batteries and post your measurements.
And I read about the imitation of a water bath somewhere (perhaps even that in the recipe book, I don't remember) that it is necessary to set 90-95 *.

[VRad]

VRad, well, if we cook custard in a bowl, we don't really need T. And if we cook syrup for cream or lipstick, then we definitely need to know its temperature, to control the process. Well, if you don't want to bump into the balls. And here again, biscuit.Until 45, we must (if you follow the technology) heat exactly the eggs in the bowl. And we, it turns out, put at least 45, even 85 and what we get at the output, we don't really know. It turns out a biscuit and good. But, probably, observing the technology would be even better.

[LydiaVera]

LydiaVera, of course you're right. But, I'm not sure that even with a thermometer in Kenwood, you can follow the technology, as when cooking sausage. Simply because the rotating nozzles will not allow you to monitor the temperature.
On the other hand, when boiling syrup, you can set the temperature and be sure that it does not rise higher. But this is my theoretical reasoning. Perhaps experienced chefs will speak out.
As an inexperienced newbie, I sometimes hover over completely irrelevant questions.

[VRad]

VRad, here I am. And it also happens to me that I set T, and then, during the heating process, I press check, and there T is displayed several degrees higher than the set one.

[VRad]

VRad, LydiaVera, I can express my observations. I cooked sausage in KM 096. When I raised t gradually every half hour: 50, 60, 70 degrees, then the t readings on the machine were more than the thermometer readings (which I constantly poked into the water from the side to a possible depth) by 7-8 degrees, and in the other once when I put t 65 at 3 o'clock, then about half of the time t the water was less, and then it was equal to the readings of the machine. That's how I got it.