Mmm .. PM came, asking for advice on the selection and evaluation of equipment that I have in stock. In order not to be an individual assistant and to make my answer as useful to society as possible, I will allow myself to change our obviously private communication to public .. I hope that the person who applied to PM will not be very offended by me.
Closer "to the body" .. The person asking me the question wants me to share my opinion on the two combines that I use, namely - Kenwood 086 and Ankarsrum Original.
Questions from PM in bold italics. I will allow myself to quote some of my answers, as I have already answered some questions before.
With all the charms of the Assistant, why then Kesha?
.. Not certainly in that way. I already wrote somewhere that these two cars (at least for me) complement each other. "Kenwood" copes with the test of the recommended volume and consistency. The "assistant" has a wider "scope of what is permissible".
About Kenwood:
And How unitary kitchen machine, in terms of the number of functions and capabilities, most likely there is no alternative to it (or at least I don't know). That is why he is now in my kitchen. But, specialized, or otherwise targeted, tools (as well as narrowly focused people-specialists), of course, of the same level, have always been and will be head and shoulders above the tools for a wide range of applications (broad-based specialists, given my comparison with people).
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More:
.. And in most cases, with some degree of planning, I alternate or combine these two combines. Heating on the "Kenwood" helps a lot. While the "kenwood" is preparing (without my intervention, that is, stirring) the part requiring heating, I prepare, for example, the same proteins on the "assistant". All cutting or grinding, if necessary, I do on "Kenwood" (by the way, I did not like the low-speed Kenwood attachment at the beginning - I rubbed potatoes on potatoes - I spat; but when I tried to cut fruits / vegetables into slices on it, rub chocolate / nuts, cut but coarsely, that is, in small pieces, the same nuts and chocolate for desserts, without dust, I just fell in love with this attachment; high-speed and food-processing ones are simply not competitors, although I use them to the fullest, but for other purposes .. Sorry for this philosophical "Kenwood" wedging ..). And then on the "assistant" I carry out the final kneading.
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Essentially what I want is the functions (descending significance):- powerful blender (so that ice is crumbled)Ice - you need a blender or stainless steel, or glass. "kenwood" 086 - solid glass blender.Copes with ice "with a bang", checked. The "assistant" has a plastic blender. 100% will not stand ice. But at the same time, it has one caveat:
The main problem for everyone is, if the consistency of the liquid is thick enough, then everything scatters to the walls and lies there, which means it does not whip and does not grind with the blender itself. The blender in the "assistant" is, at first glance, not very roomy, flimsy, made of plastic. In general, it is not pleasing to the eye when compared with a large glass and very heavy Kenwood blender. But, there is one thing in it that I did not understand at all when I unpacked the combine, it has a locking cap that is inside the blender, it can be removed, in the center of this cap there is also a small cap that can also be opened and closed. The plug lies inside the blender, not high above the knives. In general, and in general, the purpose of this plug is not to let what is in the blender splash on the walls. That is, it flies onto this plug and then flows down again onto the knives. Super! "The problem is solved - the digger is one and a half."
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But again, the Kenwood blender is very large and wide. Let's say, not for a small amount of processed product, for example - if you make mayonnaise, Dutch sauce, etc. for dressing one salad.
- dough mixer 2-3 times a week (for small volumes 0.8-1.5 kg), but so that a steep dumpling from and to itselfIf you have volumes of "non-pelmeni" dough up to 1.5 kg, the capabilities of any of these combines will be enough.
You can forget about the dumplings dough on hooks / shovels of planetary mixers / combines. This is my concrete opinion. "Assistant" will not help much in this matter either. Dumplings can and should be handled either with powerful special kneaders and some spiral kneaders, at home my solution is food processor knives:
I make a similar dough in a food processor, before I used manual brown for this, now, after buying a ken and the advent of a larger food processor and a more powerful motor, things have gone even better. I put half of the flour and all the water, and as soon as the water has moistened everything, I add the rest of the flour. Knives knead the dough into small crumbs. Then the dough is on the table. Just a few strokes to collect all the crumbs in a ball, film and refrigerator. The result - the arms do not fall off, the nerves are in place, the ken is without obviously bad loads "with a hook".
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Well, again here
thisBy and large, if you really want to make the dough with a hook, you can do it with a hook. But the technique will work hard. To avoid this, you can make one more "trick with your ears" - make the dough in the harvester is not very tight. Then take it out and bring it to the required tight consistency on the table with your hands. I do this sometimes when there is no time or desire to wash the food processor.
- a high-quality mixer for proteins (so that you can beat a couple of pieces) and creams Both combine harvesters work well with proteins and creams. But "kenwood" has one small nuance - especially at high speeds, and this is in most cases when whipping proteins, for example, an unmixed lump forms inside its large / heavy / beautiful whisk, especially when flour is added. This can be easily dealt with - at the end of the mixing, we stop the car, remove the whisk and shake it strongly towards the bowl, voila - the whole lump is in the bowl, stir it a little and send it further along the technological process. This is a tiny little problem to have a very strong influence on the result, so by and large it is not, but still, this nuance has a place to be.
According to the "assistant" he wrote:
I was very pleasantly surprised by the whipping bowl. I have never had such a design (centrifuge for two beaters), it turned out to be quite a productive thing. Beats everything up in seconds. Since it is open, it is very easy to fall asleep. And these second whisks with one metal loop, which are not for beating, are generally a godsend. A fairly thick dough for muffins / muffins is generally kneaded with a bang.Previously, with other whisks, there was always a problem that some part of unmixed dough remained inside, up to dry flour, whisks were clogged with fruits and berries on the plexus, etc. These whisks do not suffer from this. The only minus for me so far is that I haven't gotten used to scrubbing everything from this bowl without a trace. On the "Kenwood" bowl, this is done in seconds, took a soft paddle and you're done, but here this central protruding part .. you will scrape off it for now .. Not very convenient. Not a big problem, but still.
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- a juicer for apples and carrots (I really liked the whole apple right away in Kesh)I was afraid to take my own "Kenwood" juicer. There are too many complaints about her. In household use there is a Panasonic juicer for a long time, Japanese. I am very pleased with her work. So far, I will not change for anything else. Maybe the owners of kenwood juicers eat, share their opinion.
- a powerful meat grinder, films and volumes (5-10 kg) should not confuse her (although, I have a stationary for 1400 Tefal, she chokes periodically, does not like veins)The meat grinder is good for both harvesters. Cope with the volumes you need very easily.
I will share with you a little secret about this, just shh .. to nobody .. In order for the meat grinder to "love the veins" it is very, very, very important that the main "nut" of the meat grinder is very, very well tightened. If they were wound on a knife, then the meat grinder is not twisted well enough. Well, or, which is quite rare, the knife is very dull. But this is practically impossible, in view of the fact that almost all modern meat grinders use the technology of "self-sharpening" knife, which in turn, by the way, is a very big problem for human health. And no one pays attention to this nuance, neither the corporations that produce household appliances, nor we - the users of these household appliances, in particular meat grinders and some other similar units. The problem is as follows. The terminology "self-sharpening knife" involves sharpening a knife when using a meat grinder for its intended purpose, which means that when sharpening this very knife, there is a constant production of metal (albeit even at the micro level). And this very metal in the form of tiny metal shavings (sharp shavings, because this is the result of friction of metal on metal and subsequently chips, etc.) does not disappear anywhere, but gets into the human body with the product processed in a meat grinder, namely these metal particles settle in our stomach. Now many specialized doctors, for example, the etiology of polyps, are associated with these particles, which are unusual for human nutrition. These particles dig into the mucous membrane of our digestive system and lead at least to hypertrophy of the mucous membrane, or even worse to tumor adenomatous formations. There is no consensus, but in any case, there is only one conclusion - this technology does not add to our health. Distracted .. Sorry.
- the dough sheeter would be very happy, I use the dough sheeter from Kenwood, for one reason - I bought it before I bought the "assistant". Well, it turned out that there are many duplicated baits. It is for this reason that it makes sense to take a dough sheeter from the "assistant"
to me no, especially since the "Kenwood" dough sheeter copes with its work on a "solid five". I would like to note the very important role of the upper feed roller in the work of the dough sheeter - a technological solution beyond praise. By the way, the width of the shaft is 10 cm, consider this. As I understand it, having monitored the dough sheeter market, at one time, the next gradation is 21 cm on a restaurant roll from Imperia, but there the price of an industrial machine is also higher than $ 1000 just for the machine itself, the accessories will cost a lot of separate money.
The rest is not so important ... but nice to have: a cabbage shredder, a fine grater of carrots and beets ...We do everything on the Kenwood nozzles. Everyone is happy. The only thing is that I make cabbage shredders the old fashioned way on a Berner mandolin shredder, which is more than 10 years old.And our family loves that the cabbage was chopped with very thin and long shavings. Carrots for "Kenwood" baits, for the very same reason, or rather preferences, for example, for a recipe for Korean carrots, I cut them into small pieces so that they can crawl into the neck of the bait, put them "on barrels", the result is long shavings.
It is also interesting, by induction - is it needed or not?It's a matter of personal preference. Recently at work, an employee found out that I have an induction harvester. For a very long time I asked what and how I cook on a combine on induction, and then I was very upset that I did not take induction. I will not repeat my mistake and upset people without induction on the combine. I'll just say - we (my wife and I) are used to using the induction of the combine very often. In most cases, not for the main cooking (although this is enough), for some auxiliary preparations that require attention - it is very convenient, for example, it saves a lot of time in the kitchen.
If you have not loaded much and will have time, help with advice to make a choice ..Dear, I am not afraid of this word kitchen friend and colleague, I cannot make this decision for you. I can advise you to go, if you have the opportunity to touch it with your hands, look with your eyes, personally at specific brands and models. It's like choosing a car. I am sure that in most cases, people do not care about the characteristics of this or that brand of car, it is important for them: firstly, it is comfortable to invest in the budget, and secondly, is there a “soul” to a particular brand and model. So he sat down, poknyapal on the buttons, twisted the steering wheel, felt the plastic and that's it, you already know - yours, or not yours. Good luck with your choice and purchase. Your husband is great!
Shl. Do not be offended by me for not answering you with a private forum communication method. Maybe someone can take something useful ..
