Kenwood kitchen machine: working with attachments

[marlanca]

marlanca, the beauty!
She is such a technique, sometimes she is capricious for some reason

And I know a gift from (one of) my brother on NG.
Because I suggested where to get

A spare knife for a mini-grinder + O-rings to it (there are 3 pieces in a set).

Only the gift will reach me in January, because my brother is in Kiev.
There, by the way, in Kiev, service centers are more interesting than Russian ones, there are more parts on sale.

And that's what I thought while choosing.
A knife with a base is sold separately (in Kiev 350-390 hryvnia from the store, on order or in stock, and this is about 800-900 rubles, since the course now is 1 thousand rubles.It is 435 hryvnias if you take rubles, and 455 if you buy), cups too (sold in 2 pieces for 200 hryvnia, that's less than 500 rubles).

If you buy all this in parts - a knife with a base, two boxes of cups, so that there are 4, then it is much cheaper than the whole thing. Well, the box will not be beautiful and instructions (there are on the Internet).

[Miranda]

Miranda, do not tease! I have been licking my lips at the mini-chopper for a long time, but the price seems inadequate, and as you write, I would have bought it long ago. A very good option

[Olga VB]

Olga VB, I agree, the price is not very good.
If there was a Ukrainian contact, it’s possible there. Where for 350 hryvnia under the order it was 20-25 days, I had to take it for 390.
And so, I have an idea for a collective purchase in Germany of various parts in a service center - a new blender knife, a stirring stick, I thought and a knife for a mini-chopper, there are cups, seals, paddles, covers, whisks / hooks, to whom. That is, different small things, not nozzles. But not until February.

Approximate prices in Germany:
O-ring knife + base - 20 €
Two cups with lids - 15 €
Total - 50 € plus shipping (4-5 €)
I took in a set for 40 (including shipping)
Now I see over 35 (incl. Shipping)

[Elona]

Elona, and they send to Russia? And is VAT deducted when shipping abroad?
That's a very, very hotzza! I would take 1 set with 2 jars + a knife with a base. Plus new blender knives and a stirrer.
Can you give a link, where are you looking?
And I wonder how in Kiev all this is almost twice as cheap!

[igel _el]

igel _el, but there are places where a knife with a base is 16.46
cups (2 pcs.) - 9.33
well, the other is cheaper

Delivery within the country - 5.95
They do not send to the Russian Federation, VAT is not deducted

Let's discuss this later.
Salads, NG, and no money

Oh, how interesting) At such prices, I also need
All Happy

What an interesting proposal ... I need to think about it later ... Thank you
All Happy

Let's discuss this later.

I would also later join, for a new knife, for example, intrigued

[Miranda]

If you buy all this in parts - a knife with a base, two boxes of cups, so that there are 4, then it is much cheaper than the whole thing. Well, the box will not be beautiful and instructions (there are on the Internet).

Miranda, honey, pliz, or the address or phone number in Kiev, I did not find something on the internet.

Today I took out my spaghetti dish again, cut everything the first time ...

marlanca, so we don't like pasta, we rarely use it, but your photo in general, I feel like I'll be left without pants ...

Dear Kenwood and Hlebopechkins! Happy New Year!!!

honey, pliz, or the address or phone number is Kiev, I didn't find something on the internet

Under the spoiler

1. Brother bought it here, brought it on the trail. day, showed everything ok on skype.
Base knife and gaskets.

The cups were made to order (but I don’t need them), and now everything is made to order with a mini-crusher.

🔗

2. Here it is cheaper, called, it was under the order of 25 + - days.
🔗

3.in this service only a block of knives, no base, but there are cups and seals.

🔗
These are three, where they called and asked, but there are still in the search.
I searched with Google like this, for example, I typed a knife with a base - Kenwood KW697750 Kiev. Because Yandex, even if you write "Kiev" still gives out first Russian sites, and Google immediately Kiev / Ukrainian. Look, there were still offers, but we did not call there.

And so I searched for each position.
There is no new knife for a blender and a stirring stick in Kiev.
Some said that a blender knife can be ordered up to a month.

I also wanted a spare seal for the blender, but it was in another store, and pay again for a second delivery, which did not want to be more expensive than the seal itself, then I will buy it somewhere on occasion or in Germany along with the rest

[Miranda]

MirandaThank you very much! This is efficiency! I will look after the holidays, we have nothing of the kind in Kharkov. Thanks again and best congratulations and wishes for the holidays!

[Peter Push]

Peter Push, oh, I thought for some reason that you live in Russia.
Then you can go without Kiev, but just google by name. I came across the site of the Odessa service, but New mail would not have made it to Kiev.

I remind you the codes for googling on the mini chopper, at the beginning you can put Kenwood

Mini chopper:
knife with base - KW697750
knife without base - KW697748
base - KW697786
cups - KW697736
seals - KW676756

The rest of the name is not at hand, next year I will write

***
Happy New Year, everyone!
Happiness, health and culinary masterpieces!

I also want another knife for the multi-shredder
Love Kenwood!

I have another device from Kitchen broken, I'm already funny

[Veta]

Veta, kitschen offended ... in full ...

[Twig]

Twig, third ???

No, Kenwood Foreva!

[Twig]

Twig, third ???

Yeah

Olivier pochikala

In addition, the recently purchased Kenwood blender also turned out to be defective :(
Within two weeks, you can take it to the store?
I bought it on December 27, today I turned it on, I don't like the sound, it twitches somehow. You will have to be in time to the store for an exchange-return.
Something I have had no luck with the technique lately
I hope the tortoise Tortilla will be tenacious.

[Miranda]

Miranda, you can also buy me on a blender stick and I would also buy a new hook. Happy New Year everyone! Health to all

I decided to get confused here and check what is the best way to beat eggs for a biscuit.
I selected 5 ideas for myself, but I’ll say right away that it looks like the hands are growing from somewhere not from there, because it turned out the same. Or I have a big shape for so many ingredients, or I did something wrong.
Each has its own version - someone does it with warm eggs, someone gradually increases the speed, someone uses a soufflake for flour, someone throws sugar in half, but since he did it primarily for himself, then he proceeded from their habits.
So, eggs from the refrigerator, for each biscuit 4 eggs, 120 g of sugar, 120 g of sifted flour.
Detachable mold 26 cm, bottom lined with parchment, walls greased with butter and sprinkled with flour:


Tools: Kenwood 096, whisk blender and mixer.


The oven was heated to 200, the lower + upper heating element, everything was put on for 25 minutes.

Ideally, of course, it would be confusing with the simultaneous mixing of all the eggs in order to divide them into equal parts up to a gram, but I'm too lazy. As well as kneading flour with a souffle (say, 5 minutes) for the same results. Therefore, he mixed the flour manually, based on his ideas about the beautiful

1. "Manual". Divide the eggs into yolk and white, beat the white with a blender for 10 minutes, add a third of sugar (40 g) and beat for another 3 minutes. Then beat the yolks with the remaining two-thirds of the sugar (80 g) with a mixer for a few minutes, gently stir into the protein with a spoon, sift the flour, stir in.
2. Ken with a whisk. Almost analogous to the top method, it was interesting to see the difference. Divide the eggs into yolk and white, beat the protein for 10 minutes at speed 6, add a third of sugar (40 g) and beat for another 3 minutes.Then with a mixer for a few minutes, beat the yolks with the remaining two-thirds of the sugar (80 g), gently stir into the protein with a spoon, sift the flour, stir in.
3. "Lazy". Ken with a whisk. We throw the whole eggs and all the sugar, beat for 13 minutes at 6 speed. Flour by hand.
4. Ken with a whisk plus heating. Whole eggs and all sugar, 6 speed, temperature 50 degrees. In about a minute, he warmed up, for another 3 minutes he interfered with it, turned off the heating, leaving the batch for another 6 minutes (for even counting - a total of 10 minutes). Flour by hand.
5. Ken with K-shkoy. Divide the eggs into yolk and white, beat the white with a blender for 10 minutes, add a third of sugar (40 g) and beat for another 3 minutes. Then with a mixer for a few minutes, beat the yolks with the remaining two-thirds of the sugar (80 g), gently stir into the protein with a spoon, sift the flour, stir in.

The result in the photo:

Left to right and top to bottom.
I amuse myself that the lack of a result is also a result
Perhaps I stupidly interrupted the squirrels. Or the temperature is too high. Or something else there. The only difference is that the upper right and lower left look more homogeneous, which is not surprising, since the eggs were beating entirely there.
Indeed, the protein flew out of the K-shki much easier than from the corolla (who would doubt it), but the heated version, although it gave a noticeably larger volume, for some reason didn’t take off. They all became more or less the same.
For myself, I concluded that it is necessary either to change something in the cooking method (less speed and beat longer, less temperature and not smear the shape at all) or do it in the simplest, third option - there is nothing to get stuck in the whisk, and there is less trouble - the timer is set and went to do my business.

Pavel, on YouTube there is a video from Tatyana Makarenko with a biscuit recipe in the stock, very successful. She has a slightly different Kenwood model, but with 86m everything worked out great for me.

Looked, thanks. Took a note. Mixing flour with a whisk is, of course, unusual. In fairness - it takes a quarter more ingredients and a smaller form than mine

For the first time, according to this recipe, I got the perfect fluffy high sponge cake, and this despite the fact that I did not separate the eggs, as advised in most similar recipes. Now I stopped baking it only because the whole family gave up sugar completely. And on stevia (fitparade) it seems that such an effect will be more difficult to achieve.

[Miranda]

Miranda, do not tease! I have been licking my lips at the mini-chopper for a long time, but the price seems inadequate, but as you write, I would have bought it long ago. A very good option

And I keep thinking about the chopper, take me to the company!

The mini chopper is a great thing, I never regretted that I bought it, although many did not advise taking it.
But in fairness, the shape of the knives is imperfect after all. Compare with Thermomix.

Ok, then when they return to their form (I handed over everything I cooked to my relatives at the dacha), I'll try to repeat it. With baking powder, as in that video.

[Pancho]

Pancho, Pavel, the walls of the mold do not need to be lubricated at all, all your experiments smoothly went down the butter, there was nothing for the biscuit dough to cling to

Very much in the subject of biscuit.
Since I haven't baked a biscuit-biscuit yet, but I need to sell the remaining sour cream, I want to make Pancho. Plus, a soufflake reached me, and I have never used it yet.

What is the best speed for a prompter?
What to spoon with a spoon - I understood.

[Miranda]

Miranda, I mix flour on a minimal salary with a souffle

the walls of the mold do not need to be lubricated at all, all your experiments smoothly slid down the butter, the biscuit dough had nothing to cling to

For the first time I hear that a biscuit for mountaineering need rough walls. Usually I bake in a very old form, which I always grease both along the bottom and along the walls. Everything rises perfectly at least twice.

[Pancho]

Pancho, Pavel, the walls of the mold do not need to be lubricated at all, all your experiments smoothly went down the butter, there was nothing for the biscuit dough to cling to

Forgive me, I'll look out of the bushes here: Pavel not only greased the walls, he also sprinkled them with flour. The oil is absorbed into the flour and does not flow down.the biscuit clings to this crust. Plus an extra non-stick layer. I do that too. And the fact that you can't just lubricate with oil is yes, the chefs constantly talk about this in all kinds of master classes. In general, either do not smear at all, or as Paul did. I still tighten the form with foil. Well, or really, it is good to bake in Stebe

And the fact that you can't just lubricate with oil is yes, the chefs constantly talk about this in all kinds of master classes.

Then it means that you cannot bake in non-stick dishes, because the adhesion of Teflon is, as it were, not less than that of oil.

And further. If it were in the walls, then in the center the biscuit would definitely be a big bump.)) There would be nothing for it to drain over there, would it?

It's true. With my comments, I kind of made it clear that it's not about the walls. And the chefs give their advice specifically regarding Teflon molds.

And the chefs give their advice specifically regarding Teflon molds.

Ah .. Sorry, I didn't understand that.
And the point is to lubricate Teflon, everything flows from it.

And you don't lubricate at all? I do not like to fry or bake on Teflon without oil. Even if it does not stick, it burns faster. And I don't like this smooth crust. And with Pavel, I think, the problem should be sought not in the process of making the dough, but in the baking process. What kind of oven, but what temperature ...

[Miranda]

Very much in the subject of biscuit.
Since I haven't baked a biscuit-biscuit yet, but I need to sell the remaining sour cream, I want to make Pancho. Plus, a soufflake reached me, and I have never used it yet.

I have been baking this recipe for a long time. 🔗, the result is excellent both in the cartoon and in the oven. I grease the sides of the mold with oil, on the bottom - baking paper, in the cartoon I only grease the bottom with oil. Chocolate sponge cake here - 🔗 (I personally put less cocoa).
Miranda, look here pancho -, I collected by this method, quickly and smoothly. I never add soda to biscuit dough, kesha perfectly beats eggs with sugar. I take sour cream 30%, at night, covering a colander with a towel, I defended sour cream in it, put the colander in a container. I beat the settled sour cream for a short time with powdered sugar with a hand mixer - it's all for pancho.

And with Pavel, I think, the problem should be sought not in the process of making the dough, but in the baking process. What kind of oven, but what temperature ...

lady inna, I agree with you, 200 degrees for a biscuit is a lot, 170-180 is just good.

From the moderator.
Big request: before giving links to third-party resources, please check the availability of these recipes on our forum.
Good luck!

On the topic of biscuit in general and beating eggs in particular, I hope that the experience of members of the forum will be useful to you:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0

Tantsya and other girls at school also wrote in great detail and reasoned about beating eggs and biscuit.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=440842.0

Good luck!

And you don't lubricate at all? I do not like to fry or bake on Teflon without oil. Even if it does not stick, it burns faster. And I don't like this smooth crust.

No, I'm okay - I bake all the liquid cakes in Teflon, either in the oven or in the cartoon. One is old, old, it is already worn out, shabby, I would throw it out with oil, but its proportions are the best of all. Now I bought Tefalka-Nature - a very nice mold, but too flat for me. ((

So on Teflon oil rolls down, if it is normal, and not a parody. Why smear?
Why is it burning harder? Didn't seem to notice ... In, I found an old photo. As for me, the walls are normal, not burnt. Or am I still missing something? So how should it be?

[Olga VB]

Thanks for the tips and links

I take sour cream 30%

Yes, I have my own, I prepared a couple of liters on NG, you can cut with a knife, you do not need to defend.

I do Pancho once a year, because I always make a lot of sour cream for future use on NG, and there is always a lot of it. But I didn't have Kesha before, and I want an experiment, I'll torture some kind of biscuit. Until I decided which one. Olga VB, gave.

And it’s very interesting as a souffleika, I wanted her so much, so I wanted her.
And will lay on the heart in practice - then I'll tell you.

Soufleika is good, at first I only interfered with flour in a biscuit, but now I rarely take it out - it is still better with a spatula by folding or with a hand whisk with a wide distance between the rods. The dough is felt better with hands, but flour still sticks to the soufflake - you have to peel it off and this is annoying.

And I finally made friends with the souffleika! How comfortable it is, and nothing sticks, I just pour in a little.

finally made friends with the souffleika!

well done!!!
mine is just like that, but I can't make friends

[Miranda]

It's just that I didn't have Kesha before, and I want an experiment, I'll torture some kind of biscuit. Until I decided which one I will study the links that Olga VB gave.

Miranda, once again about the biscuit. In the distant 80s, when recipes were passed on like fairy tales from mouth to ear, the pastry chef taught me by phone very quickly. Here is her recipe - eggs (whites and yolks) - 1 cup, sifted flour (1/4 flour can be replaced with potato starch) - 1 cup, 1 cup sugar. Beat the eggs with sugar until a thick foam, then add flour in three stages, stir gently by hand in a circular motion from bottom to top. The biscuit always turned out to be excellent and I use this science and now, recently, I began to bake according to the recipe in boiling water - it is more juicy. For pancho, I make the old-fashioned white and with cocoa (I put 2 tablespoons for 4 eggs without a slide of cocoa). Good luck!

mine is just like that, but I can't make friends

My soufflake is also idle, I made butter cream and mashed potatoes on it - it turns out well.
But not every time I make mashed potatoes in Kesh ...

[julia_bb]

julia_bbhow is it mashed potatoes, cream souffle? Maybe flexi?

prescription boiling water

Please give me a link to read about boiling water.

[Ceilne]

Wonderful and famous (thanks to the novel) cake "Chocolate on steep boiling water" from Ceilne with Cooking
🔗.........

From the moderator: This recipe in different versions is also on our forum.
Good luck!

[Miranda]

Please give me a link to read about boiling water

Miranda! Amazing white biscuit - 🔗

From the moderator: Vanilla sponge cake on boiling water (VNK) in different versions is also on our forum.
Search the forum for "biscuit on boiling water", and you will see links to several options, including the one you gave.
Please be careful next time, and before linking to third-party resources, look for the recipe on our forum.
Good luck!

Maybe flexi?

Yes, exactly, messed up

I am not against links to recipes from other sources, I just ask you to first check if we already have the same one. And if there is, then give a link inside the HP forum. Hope it's not difficult.
Good luck!