Kitchen machine Kenwood (2)

[Rina]

Rina, I am still suffering about 070 model. Want - no strength. When I saw what price you wrote, I got scared. Out of habit, I converted it from euros to rubles. And this, it turns out, is in dollars. But it's still scary. Rather, the price is terrible. In Europe it costs the same, but our incomes are much lower. Well, how is that? And besides, there are sometimes very significant discounts.
I called the Kenwood office in Russia. There they told me that they would bring to us only after the New Year and they also called the same price. Since then, I have been thinking. And I can't decide on anything. Take 070 or 020 and another unit that I passionately dream about?

Girls, no one tried to beat mayonnaise with an AT 640 nozzle (kitchen harvester)?
I tried to beat it with Brown, which with a leg, out of 5 times it turned out only one and it heats up strongly, while it beat alternately on its own, then while it cooled down continued to beat its sister with a blender, she also has Brown. I don’t want to break it, and it doesn’t work. Probably for mayonnaise I have crooked handles.

The AT 640 nozzle is for cutting ?! How can you whip it? Whisk the mayonnaise great

[Lyi]

Lyi, and what is this mayonnaise that needs to be whipped SO?
I have a Bosch hand mixer at the lowest rpms great mixes mayonnaise for a few minutes. But ... natural mayonnaise (with yolk and mustard).

[Lyi]

Lyi, and what is this mayonnaise that needs to be whipped SO?
I have a Bosch hand mixer at the lowest rpms great mixes mayonnaise for a few minutes. But ... natural mayonnaise (with yolk and mustard).

Here he does not want me to whip up during this time. I beat for an hour to an hour and a half.
I do not know why?!
Made only on the yolk of domestic chickens, mustard, grows oil. The only time it turned out after 1.5 hours of intensive whipping was in olive oil. The second time on olive, too, did not whip, but I would like to use sunflower.

[Lyi]

Lyi
I make mayonnaise with a silicone spatula in a plastic bowl in a maximum of 15 minutes by hand (I have Kenwood KM 010) and it always works. I took the recipe on the SAY7 website - it always turns out

[Lyi]

Lyi, describe the proportions and the algorithm of actions. It’s just amazing to me that mayonnaise may not work out so many times.

Honestly, what we call mayonnaise and those sauces that are given in the "mayonnaise" section (on a whole egg, on milk, on water, on ...) are not mayonnaise. These are all sauces ...

It is very well written about mayonnaise in general, and about the preparation of real mayonnaise, in particular (somewhere in the bottom third of the text)

[N @ T @, Rina]

N @ T @, Rina, if it weren't so sad, it would be just funny.
Here mayonnaise does not work in our family, neither for me, nor for my sister.
Made together according to the Kava recipe here post 4
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8958.0
tried to make milk mayonnaise, this one didn't even come close!
Of course, we will try again, but in 15 minutes, for me this is from the realm of fantasy.
I'm going to study the superkuk.
By the way, the question is, is it necessary to take refined oil? I usually (not for mayonnaise) take first cold-pressed sunflower, I think that it is the most useful in our country. It's like cold-pressed olive, but until it reaches us, the freshest sunflower on Kuban seeds

[Lyi]

Lyi,
I have the same story as you. And I also made mayonnaise with Brown (600W). For the first time, everything seems to be happening as it should. Mayonnaise begins to form at the bottom of the glass. But after 30 seconds: pardon: everything seems to freeze at the initial stage. And then you can drive the mixer for 30 minutes and everything is in vain. Then everything begins to exfoliate. I also tried it 3 times.The second time, I managed to revive everything and it turned out not bad at all. Well, the third time, everything is again, as in the first (failed). She also drove her Brown to a fiery state, almost saying goodbye to him. I don’t dare try to make mayonnaise anymore, I’m sorry for the technique. Probably, you should try with pens - pens (like in the old days).

okay, then I'll clean it myself

We look at the GOST recipe or from the "Cookery" 1960 (also GOST recipes)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0.

We take yolk, mustard (ready-made natural!), Salt, sugar, and mix with a whisk of a mixer at low speed (!!!) until smooth. Let it stand for a few minutes so that the grains of salt and sugar dissolve, start stirring again and begin to add a little bit of room temperature sunflower oil. Poured a little bit, intervened (at low speeds!). They poured a little, intervened again, then you can pour more, in such cases I keep the mixer in one place, it sort of picks up the oil for itself. Then the amount of oil can already be increased.

the technique is very well described on superbuck:

Cooking provencal mayonnaise
(contains mustard)

The preparation (emulsification) of this type of mayonnaise is the simplest, since it contains a natural emulsifier - mustard. That is why the taste of this sauce is spicy, not as refined and delicate as that of classic mayonnaise. But for many, especially meat dishes, this type of mayonnaise is the most suitable.

You will need approximately 200 ml (a glass) of oil. Food temperature is 14-18 degrees Celsius.

We take 2-3 yolks, an incomplete teaspoon of sugar, a quarter teaspoon of salt, half a teaspoon of ready-made mustard and mix everything well.

Add half a teaspoon of oil (not drop by drop, as in preparing mayonnaise without mustard).

Emulsify with active circular stirring in one direction until complete homogeneity is achieved and a little more (it is better to re-emulsify than under-emulsify!). Then add the oil already by teaspoon, and then, increasing the portions as it thickens, and by a tablespoon, and by the end 2-3 tablespoons, each time carefully emulsifying.

But if you add too much oil even once, the mayonnaise will disintegrate, or, as it is called in cooking, it will be “oiled”. Therefore, when preparing mayonnaise, it is reasonable to use the principle of parachutists - “hurry slowly, it will work out faster”.

When the emulsification process is completely finished, add lemon juice or vinegar to taste (the mixture turns a little whiter and becomes thinner), stir thoroughly and ... the mayonnaise is ready! With some skill, cooking Provencal mayonnaise takes no more than 8-10 minutes.

After standing for several hours in the refrigerator, the sauce becomes more jelly-like.

If you want to add a little sugar or salt to the finished mayonnaise to taste, then you should stir thoroughly until the grains are completely dissolved! Otherwise, the emulsion around the undissolved crystals will begin to disintegrate after a while, and then all the mayonnaise will quickly disintegrate.

If the emulsion breaks down during cooking, you can add 2-3 drops of water and try to emulsify more intensively. If this attempt does not succeed, then you can prepare a new mixture with yolks and add not oil, but failed mayonnaise during emulsification. Or just use the resulting "unsuccessful" mixture for dressing salads, toasting eggs, slices of bread, boneless and bread-crumbled cheese slices, etc. (The oiled mayonnaise mixture can be stored in the refrigerator, like mayonnaise, for up to a week or more. )

[Rina]

The recipe I use says - PRODUCTS SHOULD BE THE SAME temperature: girl_cleanglasses: And then everything, as I wrote RinaIt always turns out

I have not tried making mayonnaise by adding butter little by little. I tried to make mayonnaise by pouring all the required amount of oil at once. This is exactly what I did not get Brown. Perhaps my mistake was that I did everything at once at high speed.My husband, looking at all my efforts to get the desired result, as well as realizing that Brown could not withstand such “bullying” of himself, said: “We bought mayonnaise before, well, we will continue to buy it”. But, I will still try again and again until I get it (mayonnaise). It's just a shame why I can't do it. After all, everything is so easy and fast on video.

[Tanyusha, PanteraKat]

And I added, as it should be, oil drop by drop, that's why we did it together with my sister, Brown is not stationary. Here one is operated with Brown, and the second adds oil drop by drop. The only thing I had deviations with the temperature were eggs from the refrigerator, everything else was at room temperature *.
Can you take any ready-made mustard? Now I have Russian and spicy in the refrigerator, though not the first freshness, but it smells of mustard and the taste of mustard.
Is it possible to make mayonnaise in Ken 020 in a bowl with a whisk? I feel sorry for my Brown too.
On Saturday I will buy refined fresh sunflower oil, the creamery takes out its products to the market. I will try again.
Can it work out?
Tanyusha, PanteraKat, greetings colleague in misfortune.
I have already started to sin on Brown, I have a power of 450 watts, I think maybe if it heats up at the top, then t * rises at the bottom, that's why you can't beat it?

Of course, you need to do it with a whisk on Ken (I did it at 4 speeds), I did not observe the temperature and poured it drop by drop only at the beginning, and then in a trickle with small trickles, it turns out great. You can take unrefined oil, but then there will be a very strong taste of oil (for my taste).

Girls, take the same brown, only with a whisk, not with a leg - it's too high-speed. Pour the oil either into a glass with a spout, or into a plastic disposable, but break the upper rim with a spout. Make mayonnaise in a fairly heavy container (I usually cook in a glass bowl). In a bowl, yolks, mustard, salt, sugar. Mix with a whisk at the lowest speed, let it stand, then start holding the brown with one hand, add a glass of oil with the other and add half a teaspoon ... Add new oil only when the previous one evenly interferes with the yolks ...

Once again: stir in, not whip!

Mustard, preferably ordinary, read the composition on the jar / package - mustard, salt, sugar, water.

I pour oil straight from the bottle, I use refined corn.

And remember: the eyes are afraid, but the hands are doing!

It seems to me that in kena you need to do large quantities

[Rina]

I, too, a couple of times the mayonnaise did not work out with a foot from Brown, I gave up attempts at this, although I only blamed myself and, possibly, the products. Now I'll try with a Brownian whisk, thanks for the tip, Rina

girls, take 15 minutes to calmly read the article on the superbuck, everything is very, very clearly written there.

I actually get lime honey-colored mayonnaise, my husband is delighted (he always had heartburn from GOST). I do not pour chemical. vinegar, and lemon juice or apple cider vinegar of natural (!!!) fermentation. And not in any comparison with modern purchased "mayonnaise". Fill your hand, and bungling a small amount of fresh mayonnaise for a fresh salad will not be a problem.

In my Kena, the whisk is adjusted so that it beats one yolk, and instead of vinegar I added pickle brine (there was no lemon) it turned out great

Girls, read all the pages, licked my lips, but for 10 model I have no money. I want to buy kenwood kmc 560, someone can give feedback about it

dnet, I've been using the 560 for a year and a half. I am very satisfied. It depends on what you want to do in it. For example, I don't knead dough in it (I make it in a bread maker), so the power of the 560 suits me perfectly. For kneading, you probably need more powerful. I use it all the time. Stands on the table, I don't put it anywhere. Most often I use a meat grinder, a shredder, a sieve and an ice cream maker in summer. Less commonly, a blender, chopper (glass jars with lids) and dough sheeters. I didn't buy anything else.
I spin the meat through a nozzle with large holes, we like it better. Compared to my previous meat grinder (moulinex) - this one is better.There is practically no waste when shredding vegetables. Rubs potatoes on potato pancakes or cheese on a fine grater in the blink of an eye. Through a sieve I constantly rub cottage cheese, berries (the cub does not like pieces), tomatoes for sauces. I made pate in a blender, it turned out great, only I almost burned the car. The consistency of the product should be thinner. In the grinder I make powdered sugar, although it is still larger than the finished one, I grind nuts, herbs and make sauces.
And, of course, I use ordinary whisks for beating more often. I am very happy with my combine. I don't need more.

I'm going to buy 560 just for kneading dough for bread, less often for sweet pastries. I thought 1000 watts was enough.

I'm going to buy 560 just for kneading dough for bread, less often for sweet pastries. I thought 1000 watts was enough.

I have a Kenwood KMM760 with a capacity of 1200, it helps a lot when I knead a large amount of dough for pies. The bread maker does an excellent job with small volumes. I bought it in Ozone. The volume of the bowl is almost 7 liters.

Girls, I sit and cry, the speed switch of the combine does not work. I started beating eggs, the speed was normal, and then the revolutions dropped by themselves,

Good day to all owners of the wonderful machine!
Your regiment has arrived! I got it as a gift for my and my mother's birthday, for the new year and for all subsequent holidays for a long time
The device itself (Kenwood KM010 Chef) was bought in St. Petersburg, and the attachments were ordered through Moscow. The device came with 3 attachments: meat grinder, blender, juicer; the rest is expected on delivery.
Immediately I tried everything - BEAUTY!
I only confused one nuance - when using a meat grinder (it worked for 15 minutes), I found out that the disc was noticeably heated into which the whipping attachments were inserted (the one above the bowl). They all spin at the same time, no matter what you use. Moreover, the device itself was slightly warm, almost at room temperature.
Now I'm wondering if this is how it should be, or is it a malfunction?
I already called the store and the service, they did not answer anything intelligible, they said, call later.
Tell me, did anyone come across this?

Something I have not found the recipes So far I have just tested this MIRACLE machine as a food processor. My last harvester broke down 5-6 years ago. I was in no hurry to buy a new one. I think Kenwood KM023 is the best solution.
While grating carrots, radishes, making a salad of fresh cabbage. I liked the work Good assistant in the kitchen

Moscow was not built right away I will also master this technique

Congratulations!!!!!!!!!!!!!!!!!!!!
What makes Kenwood great is that he is a great helper. Helps to do literally everything
The only thing that is beyond his control is dicing.
But everything else does wonderfully!
In 10 minutes from 35% cream - makes butter!
The high-speed shredder shreds so fast that cooking is a pleasure. The attachments are easy to clean. Only with my beloved VSSh you need to be careful - water should not get into the serendinka. Deja washes wonderfully.
I wish you easy cooking and great pleasure from the excellent technology !!!!!!

Zvezda Askony, thanks I am very pleased with the purchase What is good about the technique: everything in one set - a shredder, a meat grinder, and a blender ... And if you wish, you can still add something else
there was no potato peeler on sale, otherwise I would have ordered it right away with her: girl

Potato peeler - ettt diphcyte ... And it is more for young potatoes ... And does potato grow in the YNAO? But the Klatronic potato peeler is for everyone ... My children are now specially asking for a small round matchmaker from a matchmaker ... The matchmaker bothered to take them away ...

In principle, everything can be grown here: something is in the greenhouse, and what is so If you do it closely. Our friends also grew cabbage for pickling. But they almost did not climb out of the dacha. Who grows potatoes from good seeds, get a good harvest from a small plot

Girls, tell me, rye dough should be collected in a ball during kneading.Today I was kneading rye bread in 560 kenwood, the hook twists inside, and there is dough on the sides,

Rye dough does not form a bun. In my kneader, if the volume of the dough is not enough for the bowl, the dough hangs on the hook ... but not with a ball .... it just clings to it pretty much.
I advise you to first go to the section of Rye breads, there is a master class on a rye bun, Rye tips .... read, a lot of useful things.

Girls, hello everyone. Help me out with advice, I have ken 010 007, yesterday an ice cream maker finally arrived in my distant lands ... but here's what surprised me, the lid does not fit, that is, it does not allow the machine to be closed until it clicks, the tongue from the meat grinder slot interferes and I think maybe they sent me the wrong model, but at 020 or there is no difference in them.

What cover? There the lid for the bowl just lies on top, there is not any click! Or did I not understand something?

Yes, the lid lies on top, but the combine itself, where the nozzles are inserted, it closes until it clicks, so this flag prevents it from closing to the end.

Aaaaaaa! Duck for this flag and he twists! If it interferes, twist with your hands so that the flag moves to the side. Then it snaps into place. Pimka cat sticking out of the upper part will engage with the flag and you will be happy!

TaTa, you did not understand me, here on the lid there is a recess with a cutout where the nozzle goes out, then the circle is wider, when you put this lid on the ice cream maker and lower the "leg", then the flag from the nest under the meat grinder rests against a circle that is wider, I am so I think that he must go there somehow, but I can't do it, as soon as the lid hasn't been turned. Well, something like that, I don't know how to explain it correctly.

[swetlana25]

swetlana25, and what is written on the box? Just AT956A for Chef, and AT957A for Major. They are different. And by what you are telling, it turns out that the diameter of the hole in the lid is larger and therefore it "stumbles" on this flag ... very similar to the ice cream from 020 Kenwood.

the box says AT-956 / AT-957, so understand what you want .... I also have such a suspicion that there is still an ice cream maker from 020 Kenwood

Was your ice cream maker and bowl sold? 010 from 020 differ in the size of the bowl ... the bowl from 020 should be higher, so does it rest?

[swetlana25]

Girls, hello everyone. Help me out with advice, I have ken 010 007, yesterday an ice cream maker finally arrived in my distant lands ... but what surprised me, the lid does not fit, that is, it does not allow the car to be closed until it clicks, the tongue from the meat grinder slot interferes, here and I think maybe they sent me the wrong model, but at 020 or there is no difference in them.

swetlana25, I had the same story. I was also very upset at first. They discussed my problem in the topic "Kenwood kitchen machine - working with attachments" answers 75-81. (I still don't know how to insert links) Now I have adapted: with my left hand I press the head of the combine, and with my right hand I turn the small lever-latch on the body. When a dull click is heard, the combine is closed. I do this all the time, now it has become easier to close.
And the lever from the meat grinder should rest against the lid, it actually fixes it.
And to make sure whether this attachment suits you (isn't it written on the box?), Then compare the plastic bowls from the ice cream maker and the main one made of stainless steel. They must be the same. I have KM 020, the bowl is noticeably higher than in KM010.
So do not despair, "calmness, only calmness", as the famous character said, and you will succeed.

Girls, owners of KM010, how much flour do you use when kneading bread, and when kneading the dough on a hook, a ball is wound or formed

[dnet]

dnet I haven’t tried more than 600g, it drives the bun, and then the dough is wound on a hook

I read about the torment about mayonnaise. I want to give advice to those who are not successful: instead of the yolk, take a whole egg, along with the protein. This will not affect the taste in any way, but it will whisk very quickly. And use a blender. Egg first. then mustard, then oil, vinegar or lemon at the end.

Take those into the ranks of users of super cars Chef 010 !!!! I will now master the iron horse!

[Help me figure it out, please!]

Help me figure it out, please! In fact, I have already decided that the kitchen machine I want is KENWOOD, and there are 3 types: Chef, Major, Prospero. Can you please tell me how they differ? And are all attachments suitable for all these types?
And what is their pricing policy? I have not found...

[Help me figure it out, please!]

Help me figure it out, please! In fact, I have already decided that the kitchen machine I want is KENWOOD, and there are 3 types: Chef, Major, Prospero. Can you please tell me how they differ? And are all attachments suitable for all these types?
And what is their pricing policy? I have not found...

Differ in: power, bowl size, body. Not all attachments are suitable. Prices are also different. Somewhere there is a video on the Kenwoods, maybe the girls will throw it off, I don't know how

[Natushka!]

Natushka! So that's the problem, that I can’t decide ... I don’t bake for sale and constantly, but we love to cook everything (both husband and me, and son, and daughter, I want to buy a functional device that will be a joy, but I can't decide ...

[Natushka!]

Natushka! So that's the problem, that I can’t decide ... I don’t bake for sale and constantly, but we love to cook everything (both husband and me, and son, and daughter, I want to buy a functional device that will be a joy, but I can't decide ...

I have Kenwood Chef, I have enough, but whoever has a bigger family or bakes more often, they take 20. Prospero, in my opinion, has more plastic inside. And the attachments are still bought separately - they are ordered at the service center. I have: a meat grinder, a blender, a juicer, 4 whisk. I bought in addition: a sieve, a multi-shredder so far. I want a high-speed one, but I haven't been waiting for 9 months yet. Not very happy with the meat grinder and the price. I didn’t look where you came from, in Moscow and Ukraine, it seems to me that there are nozzles more often, this is like a village here. Try to find: I'm not sure, but this site seems to have a video about the Kenwoods (all three) and attachments.

[Natusichka]

Natusichka, if you have already decided to buy, it is better to give preference to 020. My opinion: this is the best option. There is not much difference in price.

There are situations (for example, for baking Easter cakes) when a large bowl is really needed. In it, you can immediately proof the dough.
I know that many hostesses, having bought 010 (Chef), would now prefer 020 (Major).

You can buy directly from email. meat grinder 023, but the price
And the reviews about the state of the minced meat are somehow not very good. You can do without it if there is a replacement.

The attachments for the models are different: those that do not fit the 010 to the 020. You need to buy carefully. Good luck with your choice.

[Agata]

Agata Thank you for explaining everything in such detail. And what nozzles can I buy for it? Where to see it?

[Natusichka]

Natusichka, basically, everyone uses such attachments: an ice cream maker, a potato peeler, for sifting flour and rubbing berries, for rolling dough and a grinder for cereals. The rest are pampering.
I bought mine, and I also looked at sales in Comfi. But now it's expensive there. If anything, ask, I'll be glad to help