Kenwood kitchen machine: working with attachments

Here, almost all machines are twisting with induction, and I am with mine! And maybe with stupid questions.

Not everyone! I have the same as yours, soon a year. Congratulations, the car is good, powerful. The main thing is, do not hesitate to ask questions before you are thinking of buying this or that attachment.

[NatalyaB]

NatalyaBThanks for the quick answers! I have a food processor, chopper, ice cream maker, and blender. These attachments came as a gift. I've only tried the ice cream maker so far. The rest must still be mastered. So there will be many more questions!

Video about the spiralizer. In German, but everything is, in principle, clear.
And this wavy on zucchini is also visible. But I have not yet understood whether I want this fifth cone.

Girls, tell me, what kind of attachment do you make marshmallows? I do it with a whisk, but maybe there is another, more convenient?

When I make the marshmallow with a whisk, it turns out to be more airy, and when I make it with a K-shaped stirrer, it is denser, in structure it turns out closer to the store one.

[Miranda]

Miranda ... Thank you for the video. Don't you think. that the aunt in the video is pushing vegetables quite hard, even zucchini?

And after each vegetable you need to remove / disassemble (even earlier in the topic they wrote about this, however).

[Luba]

Luba, Lyuba, thank you very much! I do it with a whisk, but a lot remains on it, I'll also try with a k-nozzle.

First, beat the protein and puree with a whisk, and before pouring the agar-agar, change the whisk to a K-shaped nozzle. I make marshmallows very often and the wires flew out on the rim. My husband adjusted it, but I bought another whisk and put it down just in case.

[leostrog]

leostrog, you have to press tightly, because if you do not press, then the vegetable slips without touching the knife, especially at the beginning of cutting. Then it will catch on and the shavings will go easily. But for a big effort - so no.
You have to remove the cone, yes. Because the remnants, breaking off, are hammered into the tip of the cone, and the next vegetable will be cut unevenly or completely slip. But this is not to spin anything: took off - put on. The attachment is not for blanks, of course, but so, cut into a salad-garnish-stew. Like a food processor about.

Some kind of spiraling madness. It’s so good that I’m not a bit poking around at all
All reviews rubbed carrots and zucchini. We do not eat so much zucchini, and it is much more useful to cut carrots into long pieces and gnaw them with our teeth. In general, it is necessary to give work to the jaws and teeth (while they are in place)
I make all vegetable salads lazy, in large pieces.

Don't you think. that the aunt in the video is pushing vegetables quite hard, even zucchini?

Well, of course, you need to click on the vegetable. But to be straight with effort - no.

And after each vegetable you need to remove / disassemble

She took apart to put another cone for shooting.
I do not disassemble it if I use the same cone to spiral vegetables. For example, on a spiral vinaigrette - I prick the next vegetable and that's it. And these are 3-4 potatoes, 3-4 beets, 2-3 carrots.

Some kind of spiraling madness.

So the new nozzle is the same. Have not played enough yet.
Yesterday, at last, I found small apples, carried them from afar. Today fresh cucumber salad with fresh apple and herbs, spiral. Nice, fresh and slightly different taste.

[bangs]

And here bangs, wrote Kenwood KAX 700. Review of the nozzle-spiralizer for the kitchen machinecomparing the individual and the nozzle.

[Miranda]

We don't eat that much zucchini

We may not eat so much zucchini, but zucchini now almost every day ...
Delicious ...



Miranda, Thank you !

Temptresses! You tell / show so deliciously that I also start to want this attachment.

Girls, do any of you have a stationary attachment for a quick daily grater of cheese, carrots, etc. KAH643 attachment? Do you often use this attachment? And how is it quality?

Girls, do any of you have a stationary attachment for a quick daily grater of cheese, carrots, etc. KAH643 attachment? Do you often use this attachment? And how is it quality?

I immediately had it in the configuration (+ meat grinder).
I use it as needed (but not for cheese (I rarely add it anywhere)), and therefore this attachment is stored in one of the top drawers of the table (and the meat grinder is hidden).
Quality suits.

That’s why I rub cheese very often. I have a similar Redmond grater complete with a meat grinder is stationary on the table. But she began to work poorly, stopped grating cheese Now I'm thinking, replace the grater in a meat grinder or buy a nozzle for Kesha

Today in Ashan I bought hay fenugreek seeds. Who knows - they are very hard, not every coffee grinder can handle them.
And Keshin the multi-shredder coped

[Luba]

Luba, Lyuba, thank you very much! Where did you buy the whisk? And off topic: yesterday I got a "rubber" marshmallow, do you know what could be the reason?

Girls, who from Moscow with 992 wanted AT930 / KAB930?

[Sheri]

Sheri, somewhere?

I am from Moscow, and I have 992, and I wanted and want 930.

[Sheri]

Sheri, Nina! I want the 930 too. If you sell, there is someone in Moscow to pick up.

Please tell me the nozzles with which markings will fit the Kenwood KVC7300S kitchen machine (hexagon)

I am mastering my technique with might and main. Whips everything well, and whites, and cream and butter creams. Basically I use a whisk, because the K-shaped nozzle is somehow incomprehensible to me ... In the process, I strained such a moment - I adjusted the whisk, it reaches almost to the bottom, literally a millimeter is not enough. But at the same time, when I whisk more dense formulations, such as oils and butter creams, the cream and butter remain on the walls, and the whisk does not reach them when whipping. You have to stop the mixer, mix everything and turn it on again. The same is with the proteins, and the cream of the code is already starting to thicken - I mix it by hand in the process so that it whips evenly. I want to ask the experts - is this the way it should be, or is it a jamb of technology, or in general, am I doing something wrong myself?

[Sweet]

Sweet, at first I also collected everything from the walls, but now, especially if I beat eggs with a whisk, etc., I just increase the speed. And everything mixes up perfectly. Centrifugal force, etc. And at low speeds, everything inside the rim remains. And thick mixtures such as butter and cream, sauces, it is better to whip flexi.
It also depends on the number of products. Miranda discussed this issue in detail - the amount of oil and the specific nozzle. But I can't find where. I specially saved it in bookmarks, now there is no necessary information on this page.

[VRad]

VRadMiranda wrote about the old and the new flexi - that the old one, thanks to the jumpers, copes with a small amount of oil. It's a pity that you can't buy it now, the old one.

[Sweet]

Sweet, Here I gave pictures for whipping butter, maybe you can.
Kenwood kitchen machine: working with attachments # 3971

[And now - EXPERIENCE]

I am mastering my technique with might and main. Whips everything well, and whites, and cream and butter creams. I mainly use a whisk, because the K-shaped nozzle is somehow incomprehensible to me at all ...

The K-shaped nozzle is somehow incomprehensible to me at all ...

Concerning K-shaped nozzle, I also had difficulties using it (Recipe Book pinched didn’t send).
But I read the topic "Kenwood Kitchen Machine: Working with Attachments" and summarized some of it for myself (thanks to everyone who shared their experience).

Maybe someone else will come in handy:

K-SHAPE MIXING NOZZLE!

The K-nozzle is the brand-name KENWOOD kitchen nozzle designed to reach all areas of the bowl. An indispensable tool with planetary rotation for preparing a variety of sweet and savory dishes - from biscuits, shortcrust pastry and pastries to mixing minced meat
The K-bar is great for savory dishes such as fish cakes, pates, sausages and meatballs. The K-shaped mixing pad is suitable for making yeast and puff pastry, shortbread dough, biscuits and cakes.
It can also be used for making mashed potatoes and pasta doughs.

And now - EXPERIENCE (the same one shared, thanks):

“K-shaped nozzle, I knead all the batter, muffins, and soft yeast.

Mix well meat, fish mince. if for cutlets / meatballs, then beat by 1-2.

I beat the K-shaped protein and use it to make custard protein, minced meat, pancake dough, and much more,

protein Just put the K-shku 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.

I used the K-attachment to whip up the minced meat so that my cutlets doubled.

I whip up flexi cream, but this can be done with success with the K-nozzle
maybe I'm wrong, but it seemed to me that butter, whipped with a whisk or a whisk, turns out to be more magnificent than flexions
butter and the like (margarine for sand), that is, dense creams are whipped with a K-nozzle, called "bitter", light creams (protein, cream, sour cream), mousses, soufflés are whipped with a whisk called "twig", well, the dough is dense knead so this is the hook and the spiral hook. Using the attachments for other purposes will lead to breakage, for example, whipping the butter with a whisk ... or not!
The hook will not mix the eggs well into the choux pastry. The K-shaped nozzle does this perfectly. I only knead the yeast dough with a hook.

The choux pastry is not dense, but very soft, viscous, so a spatula is suitable for it, i.e.
K-shaped nozzle (we called it a spatula at work)

I stir the minced meat in a K-shape. You can make mashed potatoes. And in general it is convenient if you need to mix something. I even made raspberries and strawberries with sugar with it.
Best of all, a K-shaped small amount of oil - 100-200g. (I experimented for a long time. Whisk, K-shaped, flexion)
K-shaped is best. Longer and more speed. A whisk and flexi are smeared on the walls and whipped a little bit there. This is my opinion. Now she got rich on the old-style flexi, so she is now 100-150g. oils.

But a large amount (I whipped 300g, and once 250g) and flexi new and K-shaped - excellent, just gorgeous, I was delighted! A hand mixer has never worked so well.

K-shaped nozzle

Today I made mashed potatoes:
Boiled the potatoes, poured the broth into a bowl so that it warms up. After a few seconds, she poured the broth and poured the potatoes into it. Installed a K-shaped nozzle, mixed at minimum speed for a minute. Then I added hot milk and a piece of butter and beat everything at 3 speeds for several minutes.
The puree turned out to be white-white and fluffy!

Already made shortbread dough several times:
Sift flour into a bowl, add pieces of butter or margarine and stir for several minutes at 2-3 speeds until a uniform crumb is formed. I stop, add the liquid component - egg, sour cream or water, depending on the recipe, and knead at minimum or 1 speed until the dough is ready.


shortbread K-nozzle
yes, I just pour flour into a bowl, sugar, salt, vanillin, yolk or 1 tbsp.a spoonful of water, I cut butter on top of the flour, as it turns out, I do not grind it at all .... literally in a minute ...

Shortcrust pastry does not knead for a long time, therefore, at the minimum speed and only until mixing evenly. ... If there are eggs, then first they are beaten with sugar. "

The K-shaped nozzle is somehow incomprehensible to me at all.

It is more suitable for butter than a whisk. K-shaped is great for dough, such as muffins, for mixing minced meat, sometimes they make mashed potatoes, but for me it's not for everyone. I usually wrinkle potatoes. Many whites or even whole eggs are beaten with Kashka. I beat the K eggs, if according to the recipe there should be beaten eggs in the dough and I'm too lazy to change the attachments. Whipping butter partially remains on the walls, sometimes I help with a spatula, sometimes not. The result is always the same. That is, it does not greatly affect the final result. I just beat the cream or whites and do not move anything off the walls.

Girls, thanks for the help! It seems like I'm starting to figure it out. Looks like you really should try the K-shaped attachment for oils and creams.

VRad, Miranda wrote about the old and the new flexi - that the old one, thanks to the jumpers, copes with a small amount of oil. It's a pity that you can't buy it now, the old one.

I came with a rigid K-shaped nozzle like this : .

Probably flexi is different, with soft blades. If I understand correctly, like this: ?

I'll try to play with my own, I'll sign off on the results later.

[Sweet]

Sweet, Inna! If you pulled a rubber band like your Flexy over the K-shaped nozzle, you would get a semblance of the old Flexy. You can look at the old flexi in Miranda's handbook.

Miranda discussed this issue in detail - the amount of oil and the specific nozzle.

I only wrote about flexi. I did not observe oil with a whisk and K-shaped. A lot of butter is all the same than whipping, and a small amount of new flexi smears, but I won't tell you about the whisk and the K-shaped one, I haven't tried it.

But they wrote above correctly - if you increase the speed, then oil / proteins and so on are captured in the end, you don't need to stop and pick up, just wait.

You can look at the quotes about the old flexi. But it has become even more rare and it is problematic to buy it, although once every six months it pops up somewhere, but here if you're lucky, because you won't googling every day.

But I decided to just take a picture of the differences and make a little test of my new nozzle - an old-style flexi-beater.

I made a cupcake, whipped with an old flexi 180gr. oils.
Great, I liked it. But I still want 100g. try.

Discussion made in Problems with the KENWOOD AT340 High Speed ​​Slicer

Discussion made in Where to order the KAB930 sieve and wipe attachment?

Discussion made in Arbitrary speed reduction in a Kenwood kitchen machine

Discussion made in Loud whipping sounds in the Kenwood kitchen machine

Discussion made in What tips to choose for Kenwood 5100?

Discussion made in Is it possible to prepare food for okroshka using a cube cutter?

But they wrote above correctly - if you increase the speed, then oil / proteins and so on are captured in the end, you don't need to stop and pick up, just wait.

Miranda, about speed, yes, I also learned this empirically - on a small oil it rolls in a whisk, and on a large one it seems like it starts to whisk, but its main part is smeared on the walls, which the whisk does not reach. You have to mix completely. Moreover, it does not matter how much oil. As a result, everything is whipped, but every minute I stop manually and stir. Not critical, but annoying.

Plus, I recently encountered the fact that mascarpone cannot be whipped, because.it must be whipped at a low speed, otherwise it begins to exfoliate, and in a cache with a whisk, only high speed is necessary, otherwise it will gather in the whisk again and will roll. I was worn out, I almost stratified the cream.

Therefore, I will try the K-attachment, as Natasha's note says that it should reach all the "corners" of the bowl. Confused by the small number of jumpers, but since people write that it's okay, let's try.

But I decided to just take a picture of the differences and make a little test of my new nozzle - an old-style flexi-beater.

From your photo, the second and third attachments are now on sale. But the first - just these two in one, I also think, should have been more effective. And why it was removed from the sale is not clear.

[Sweet]

Sweet, a planetary mixer of any brand works a little differently than a hand mixer. First of all - by time. Beat whites or butter by hand is noticeably faster than planetary. But the result is better for the planetary. Not to mention unoccupied hands, and the ability to do something else in parallel.

At first, it is very difficult to get used to this, so beginners always have this reflex - to stop and help. I did that too in the beginning. Trust the technique. Turn on and walk away for 5 minutes. Come back and everything will be fine. Tested by all planetary mixer users

People whip squirrels in a K-shape, since it's too lazy to shake out the whisk afterwards. And even one protein.

The old flexi was taken out of production long ago, for more than 3 years, for sure, maybe even 5 years. Why is another question. If you click on the word "quote", then you can get to the place where the quote comes from. That is, not only look at photos with three in a row, but read the entire text and further discussion. It's nice to have an old flexi, I really enjoy making muffins or whipping butter.

But I have it, I can definitely say that you shouldn't be afraid to look for it for any money, since other attachments can achieve a similar result. Although, this is unlikely to stop her wanting because sometimes wanting is beyond logic.

sometimes wanting outside of logic

Aha!
And I whip a small amount of butter with K-coy. And I also liked her cream.

[LydiaVera]

LydiaVera, well, the old flexi is only a bit better, the K-shaped one also copes. Maybe that's why they took it out of production, that the new flexi is more interesting, and the old and K-shaped one will replace.

In general, I have the feeling that they are using the machine in some other way - nozzles, speeds, which is better, etc. And we are empirically + as used to. Therefore, we may have a different opinion with the manufacturer on how and what is better to use for some nozzles and speeds. And in both directions. I don’t understand why they came up with them at all.

LydiaVera, well, the old flexi is only a little better, the K-shaped one also copes. Maybe that's why they took it out of production, that the new flexi is more interesting, and the old and K-shaped one will replace.

Just here: Flexi Beater AT502
This model is no longer produced, that is, it has also already been discontinued (apparently for the company). Data is given from the off site.

Girls and boys)! Well, I don't understand these imperialists!

they use the car differently there

Flexi Beater AT502 soft mix nozzle
This model is no longer produced.

Well, I don't understand these imperialists!
Off-topic - I recently made an angelic biscuit and beat the whites too much, almost to the point of foam. My beloved souffleika could not mix this outrage afterwards. And the next time she beat me without fanaticism and mixed very well. (This is me again promoting the soufflake.)

Oh, oh, this panic and googling. In the Russian version of the site it is really written that way, but in other versions not a word about it.

Flexy is a trick. If they removed 502, then there will be another.
But I doubt that they took it off, because flexi is included in the package of all the latest flagships and a little lower. Rather, as always, the shoals of the Russian version.

Flexy is a trick.If they removed 502, then there will be another.

Pretty so with jumpers

When I make the custard, I beat the flexy butter, and the eggs with sugar - K-koy. Then I brew the eggs in milk with a stirrer (I forgot how to use it correctly), and combine the butter and the custard base again flexi.

Trust the technique. Turn on and walk away for 5 minutes. Come back and everything will be fine. Tested by all planetary mixer users

Miranda, thanks! I'll try to control myself. If possible )))

In general, I have the feeling that they are using the car in some other way - nozzles, speeds, which is better, etc. And we are empirically + as used to.

In general, it is so. My instructions say that the whisk is only for proteins. But here I am, out of habit, trying to whip everything up with them, while others lie idle. Mentality or something)))

I baked rhubarb pie yesterday. Someone wrote that a cube cutter without a mesh knife can be used to cut thick circles. (I often miss the thickness of the processor disks.) Great result! Thanks to the author of the idea.

The photo shows that some of the pieces were cut at an angle and turned out to be too large. But there were very few of them and it was not difficult to cut them with a knife.
Waste at least.

After reading about how people use the K-shaped attachment, I decided to try it when making dough and whipping proteins. The dough is very modest in terms of the number of ingredients. 120 g butter, 100 g sugar, 2 yolks. Of course, the nozzle smeared it all over the bowl in a thin layer. She began to introduce new ingredients at a low speed, and after they were mixed, she increased it. Whipped for a long time. Photographed the moment after adding sugar and yolks.

The mixture looks uniform, but, nevertheless, I decided to check it and walked along the sides of the bowl with a spatula. A thin layer of oil remained on them despite the high speed.

But after I collected everything in a heap and continued to beat at medium speed, so as not to smear everything on the walls, it turned out that the mixture was whipped perfectly.

But with two squirrels I got a bad luck. At first, the proteins froth well, and after the introduction of sugar, they refused to whip. I decided that I "beat" them. I was about to pour it out, but then I thought: "where ours did not disappear!" and changed the keshka to a whisk. And everything whipped up perfectly!
What was wrong? Didn't have enough patience, did you have to beat with a keshka longer? Or two squirrels are not enough for her?

Even one protein is not enough.
You didn't have enough patience.
Well, the technology let us down: the whites must be whipped until the required state - hard peaks, soft peaks, ..., and only then add sugar syrup or sugar, or better - powdered sugar, since some sugar does not disperse well.

We periodically have a discussion of biscuits / meringues in general and whipping proteins in particular.
I will search on the topic later and add links.
But it would be nice if you scrolled through the topic yourself.
Good luck!

Look here beating eggs / whites

[Olga VB]

Olga VB, Olga, Thanks for the link. I read everything. But there they whisk everything with a whisk. And with the whisk, everything works out great for me. And I would very much like to beat with a K-shaped. Maybe, really, this time she put the powder early, but the whisk did an excellent job with these proteins that flowed from the cakes later.

Good evening. Now these attachments have appeared on the Kenwood website. Do not tell me if it makes sense to buy each or they are interchangeable.

[VRad]

they whisk everything with a whisk

VRad, Valeria, there, as far as I remember, we are not talking about a whisk or K-shke, but about technology. And it practically does not depend on the attachment. Perhaps the K-shka whips a little longer, but against the background of the entire preparation, IMHO, this small delay is not significant.
And if you take into account that you don't need to pick out anything from K-shka, as from a whisk, then everything turns out almost the same in time.

Personally, I beat eggs and whites with K-shk, and use it to stir in sugar, flour, and so on.
I am not campaigning for anything. I just share my experience and the experience of other members of the forum.So everyone can make a decision for himself either according to our experience or according to his own experience.
Good luck!

[Raisa_27]

does it make sense to buy each or are they interchangeable.

Raisa_27, these are different attachments, and they perform different functions. Both of them are useful for those who, at least sometimes, are engaged in confectionery for themselves or on order.
A lot has been written about them in the topic.
Good luck!