Kenwood kitchen machine: working with attachments

Light, for use with different types of products.

[Olga]

Olga, but can you tell which one? To me they are the same Village

It doesn't matter how you choose. For example, I have a gray one for a pastry chef, and a black one for all other dishes.

Aha You choose according to taste for sweet products, for example, light, for spicy and sour - dark.

[Catwoman]

Catwoman, tell me, where did you buy the plastic sieve? I want to buy a 930 PL nozzle, but I can't find it anywhere, maybe on order.

[Ksenia]

Ksenia, Olga, what other dishes do you interfere with with a flexible nozzle? I only made confectionery, but for others it was K-shaped.

[yana0505]

yana0505, on avito, took for 2000r. In Moscow, and from there they sent it to me. I am very satisfied, I am constantly at work. I have a KAV 992 PL

[Svetlana]

Svetlana, different sauces for meat, for example. Bechamel or I made a lot of lingonberry at once, partly froze some later. I like turkey very much.

[Catwoman]

Catwoman, you're in luck, I reviewed all the sites and Avito, nowhere. I just want plastic. For the 096 model, you can safely order the KAB 992 KL

Added Thursday, 22 September 2016 14:59

kseniya D, tell us about lingonberry sauce, where can I see the recipe?

[yana0505]

yana0505, so on our website
https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=92941.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188328.0

for every taste

[kseniya D]

kseniya D, thanks, I went to study

[Sedne]

Sedne, Svetlana, I rarely use it in general - I bake a little, and for sauces-jams I used a special induction hook (I forgot about flexi). I love him.

[Olga]

Olga, well, Bechamel, you can't get rid of the lumps with this hook. And so yes, if the sauces imply the presence of pieces of berries or vegetables, then it is possible for them. And I, on the contrary, very rarely use it.

[hawk]

hawk, I have. Super apples are pressing.

[3do4ki]

3do4ki, does a whole apple fit? Is the cake not very wet?

Then I suddenly discovered that I have a food processor. Twisted, twisted, recalled.
How well he sliced ​​cabbage for borscht and stuffing in pies! Disc number 4.
There was an undercut, but in the form of unnecessary stumps.
What a good bait!

[kseniya D]

kseniya D, Belka13,
Girls are you talking about which hook? We have two of them in 096?

[marlanca]

marlanca, I did not mean a hook, but such a double spear-stirrer.
She only has induction to stir the hot.

[Rituslya]

Rituslya, praise-praise more. Maybe I'll change my mind to sell

Yesterday I rubbed a low-speed grater on the borscht. How well she rubbed cabbage and carrots for me only - the cabbage does not fly out of there by itself, but spins inside the drum. It jumped out of the Kitchen grater better.

[marlanca]

marlanca, I did not mean a hook, but such a double spear-stirrer.
She only has induction to stir the hot.

Aaaaa, thanks .... .... there is such a slingshot, but I have never used it, I can’t even think of what it’s needed for ......

[marlanca]

marlanca, stir the dumplings

[Galyun]

praise, praise more.

ah, I'm still the one who praises. I have a lot of things, but I do not use anything. Come on: spin, spin, rinse, dry ... Brrr!
No, but I hate cutting cabbage by hand. It would seem that the head of cabbage is small, but it is already shaking. And then-bam-bam and you're done!
Eh, and I don't have a low-speed one. : girl_in_dreams: Maybe she would be better.

Added Sunday 25 Sep 2016 08:49 PM

Galyun, with pasta is good too!

[marlanca]

marlanca, it mixes without breaking or whipping.

I used it in the following cases:
- stew with meat
- vegetable sauté
- different preparations - vegetables in cubes for squash caviar, jam with large pieces / halves (plum, apricot)
- mascarpone (when you add lemon to the hot cream, light stirring is needed there, on (3) and this mixer is excellent)

Until all

In Miranda, we have a generator of ideas, but nothing goes into my head besides macaros and dumplings.

[Miranda]

Miranda, Rituslya,
Thank you girls for the ideas, pasta like that I have never even cooked there ...
They don't eat my dumplings at all, sooooo rarely make manti, and then my husband only eats, for some reason I generally perceive him more as a kitchen. a harvester without induction ... although this week I cooked ketchup in it, I really liked it so much ..., I wiped everything on a sieve and immediately set it to cook, only I flexi interfered ...

Added Sunday 25 Sep 2016 21:05

Miranda,
Can you tell us more about mascarpone? How are you doing? ....
I also remembered that I cooked condensed milk in it ...

[marlanca]

marlanca, oh, this is the simplest thing that can be.

Classic Italian recipe:
1. Fat cream 1l. heat to 70-80 degrees (so as not to boil, but the surface is agitated).
2. Add the juice from half a lemon (I squeeze it over a strainer so that the seeds don't get caught), and stir sooo gently until everything thickens and you don't see the whey (4-5 minutes).
3. Allow to cool and discard like cheese through cheesecloth or lavsan bag.
4. When drained, put in the refrigerator. Better than 3-4 hours in the refrigerator before making the cream.

Previously, there was no division by percentages; Italians simply took heavy cream. Now it is believed that 33-35% should be taken. From such a fat content, the output is from 1 liter. almost 700gr. But the fat content of mascarpone is then 75% + -. I take 20% cream and then the output is 1 liter. about 600g, but also fat content 45% + -

And with 33-35% and 20% it turns out delicious. In its pure form there is a slight difference, rather not in taste, but in a creamy aftertaste, in tiramisu, no one feels the difference, since there are still w + yolks and either whipped cream or whipped whites.

[Miranda]

Miranda,
Miranda thanks a lot ...
I put it in the tabs ...

[marlanca]

marlanca, we have several recipes on the forum.
For example. Therefore, I did not draw up a recipe.


Homemade mascarpone cheese (Admin)




Mascarpone from 35% cream at home (Lyulёk)



It is convenient to do with induction, because you do not follow, but simply set the time / temperature and do something side by side in parallel.
But also just on the stove approx.

***
Most recipes or ingredients can be made at home.
After all, they were invented when there were no supermarkets, or, for example, the definition of the fat content of cream, etc. The same tiramisu - and savoyardi and mascarpone were made by hand. And making them is cheaper than buying. Not to mention more pleasant Especially with such assistants as the kitchen. car.

The modern world (last hundred years) has added technological issues - pasteurization / sterilization, preservatives, dyes, etc. Or methods of preparation - sous vide, molecular cuisine, etc. But most of the new can be made at home if desired.

As for the fat content of cream, I use 20% not only because it is not noticeable in the cream, but the difference in the price of a liter of 20% and a liter of 35% is great. And also because all heavy cream from the store with thickeners, they are good for whipping. And I have no personal cow. Therefore, if the store cream is not for me to whip, then I take 20%. But if there is an opportunity not to shop, then fatty, of course, is preferable.

[marlanca]

marlancahow did you cook condensed milk? I also want to cook. But I love you who are without milk powder.

[Miranda]

Miranda, Yes. undoubtedly, homemade is tastier and cheaper, but how much to mess with all this. This is only if you don't work and can bake savoyardi at home, make mascarpone, etc. At one time I made homemade cottage cheese, yogurt, cream cheese. I baked sourdough and brewed bread every week. And then she just "broke" - to hell with him, I'll buy ready-made, but at the end of the week you don't work like a black man in a cotton field. Only sometimes I make homemade cream cheese, when I need a tender, hard and non-acidic cottage cheese in large quantities (for cheesecake). But I use sourdough and rennin together so that there is no excess acid.

[leostrog]

leostrogEveryone has it differently. And in terms of time and effort. Feeling is also important. I always have the feeling that I do everything quickly and do not bother. In the evening I’ll be in the kitchen for an hour. I spend more time on the forum than on cooking.

Let's take the same tiramisu.
- Savoyardi - dough for 10 minutes, well, let it be 15. Then plant, maximum 25 minutes for all the fuss.The timer is set and went to do your business or mascarpone
- Make mascarpone on the stove or in Kenwood - maximum 15 minutes. And when he leans back, you are not standing next to him.
- You can collect it the next day. The cookies will cool, the mascarpone will cool. 15 minutes to finish the cream, and 15 minutes to assemble, although I can keep it in 10.

There is always cottage cheese and yogurt in the house. I make with leaven. Heat the milk to the desired temperature - 3 minutes, taking into account, cut the bag and pour out. Pour out a bag of starter culture or a couple of tablespoons of the mother culture (first starter culture) and stir - 1 minute. Pour into a multicooker bowl, set the program overnight - another minute. In total, in the evening I need 6 + - min. And in the morning I put yogurt in jars or threw away the cottage cheese, in the evening I will put it in a bowl.

Sausage / ham - prepare the meat and marinate - 10 minutes. Kesha beats it off for 10 + - minutes, I do something else. Beat with a sausage syringe for 5 minutes. Add even less to Teskomovsky ham. It costs itself a couple of days in the refrigerator (I'm with nitrite), then I put it on the stove, the timer for the right time is free.

Well, etc.

For that, all these helpers-devices, including the dishwasher, to do it quickly, the back from preparing the bread did not hurt, the hands did not deteriorate, etc.

It's fun for me to do all this. I don't feel like spending much time (or so it seems to me). I don't feel like I'm in the galleys. This is how I perceive the kitchen.

But I understand you. My mom hasn't worked for a long time, almost always at home, even with devices, even without, but she still doesn't like to cook, even making coffee is troublesome for her. Either it also burned out, or there is no joy.

[Catwoman]

Catwoman, Tell me the kenwood KAB 992 PL model will exactly fit the 096? I found this article of the model, but I doubt that exactly the grilles are made of plastic and what exactly will fit.

what exactly are plastic gratings and what exactly will fit

Metal grates are everywhere. But the bowl on which the lattices are placed is plastic, but there is aluminum. 992 plastic. In general, they go to the chef series, but the girls also use it on the major. The difference in addition to the depth of insertion is also in the thickness of the pin of the wiper itself, which is inserted into the socket. Masha wrote about this and even has a photo in comparison.

[kseniya D]

kseniya DFor some reason I thought that the grates would be plastic, I wanted to use it for cooking cheese. Then I'd better take the 930, native to this model.

No, the bars are metal everywhere.

I made jam with this spear-hook, from raspberries and red currants

I use this hook to make jams and tkemali.

[Catwoman]

Catwoman, Tell me the kenwood KAB 992 PL model will exactly fit the 096? I found this article of the model, but I doubt that exactly the grilles are made of plastic and what exactly will fit.

I have a classic 636. The sieve fits. The grates are metal, and the base of the sieve itself is plastic.

I don’t know how about the whisk, but the dough hook in the new machine is better, the bread dough kneads better.

and the dough hook in the new machine is better,

Yeah ... Maria a year and a half ago, in my opinion, filmed a video about this.

Girls who have a new blender? Is it better than the old one or the same? Interested in green smoothies, how smooth are they?

the dough hook in the new machine is better

Yeah ... Maria a year and a half ago, in my opinion, filmed a video about this.

Yes, better, not even better: but the other is completely! If I had 020 Keshka, then I would order the hook from 080/090

And I shot the video on purpose, I love to shoot video with Kesha. video in recipe

Wheat-rye bread with Seitenbacher sourdough (Masinen)

[Masinen]

Masinen, but what is the difference, can you explain in words? Or maybe it's time for me to run behind the hook, I often bake bread.

[Anita]

Anita, watch the video, I showed everything there in great detail. You yourself will see how he kneads the dough.
He, as it were, crushes it, they fold it, as if kneading with his hands.
well, go to the recipe and watch the video)

[Masinen]

Masinen, yes, I saw that he was sort of folding the dough, and 020 was muttering against the walls.

[LisaNeAlisa]

Masinen, what is the difference, can you explain in words? Or maybe it's time for me to run behind the hook, I often bake bread.

LisaNeAlisa, If you bake bread often, then a spiral hook KW711659 buy. The Germans call it "Profi Teighaken Major für KM 020 023 Titanium". I think "pro" because he kneads like a pro. I took part in a joint purchase, money in advance, waited a month and received it yesterday, it cost me 27 euros (this is with delivery). I also watched the video Masinen and caught fire. Yesterday I kneaded 1.5 kg of dough from 1st grade flour and cz (50/50), kneads according to a completely different principle, my own hook also kneads well, there is nothing to say, but I liked this one more, I looked as fascinated by his work.
I didn't go to the service today, the special will only be on Friday.

I don’t know how about the whisk, but the dough hook in the new machine is better, the bread dough kneads better.

Yes, the hook is good. Although I cannot compare, there were no others.
Outwardly, the process looks different, probably the result too.

Probably someday the time will come when I will stop mesmerized by meditation, but for now I admire each time

About the whisk is also interesting, they write a lot here about different rods, but I think this is subjective. Since whipped whites or whole eggs as a result, it seems to me, do not differ, in the process too.

I participated in a joint purchase

Girls, and when there is still a joint purchase of nozzles, poke me, please, otherwise I will miss everything again.

[Miranda]

Girls, and when there is still a joint purchase of nozzles, poke me, please, otherwise I will miss everything again.

Miranda, a girl from Kiev bought it for everyone, the process went on for two months, I connected in the middle.

Probably someday the time will come when I will stop mesmerized by meditating, but for now I admire every time

Now, I can't take my eyes off)))

I think "pro" because he kneads like a pro.

As I understand it, "pro" is called "in imitation of Bosch"?)) Very much similar in style, although the performance is different.

[Bijou]

As I understand it, "pro" is called "in imitation of Bosch"?)) Very much similar in style, although the performance is different.

Bijou, it is very similar, only the dimensions are smaller, on a hook from dough mixers for minibakeries (5 kg of flour), but there also the bowl rotates. Once on the internet I saw an old Kenwood and he kneaded the dough with a similar hook, only now there is a wide blade at the end of the hook, but then it was simply chopped off. So this is not such a novelty for the company.