Kenwood Kitchen Machines

I would not heat the bowl on the stove.

But maybe if you pour it over with boiling water?

I have an electric stove and dry pots, including bowls, on a cooling stove. In this case, the bowl heats up and does not seem to harm it. Drying upside down.
So I thought, maybe I’ll heat it up and beat it ... in short, on the weekend I’ll conduct an experiment, only I need to count the recipe for 4 eggs)))) otherwise they will come out again ...

Added on Friday 14 Oct 2016 7:08 PM

If you pour it over with boiling water, it may not be whipped; for whipping eggs, the bowl must be dry. And if you wipe it, then while you wipe it dry, the bowl will cool down already.

Pour outside Or put in a bowl of hot water and hold so that it does not float.

Added on Friday, Oct 14, 2016 7:17 PM

It seems to me that the second option is better, a large area will heat up + nothing needs to be boiled.
Well, or on the battery to hold

Pour outside Or put in a bowl of hot water and hold so that it does not float.

Added on Friday, Oct 14, 2016 7:17 PM

It seems to me that the second option is better, a large area will heat up + nothing needs to be boiled.
Well, or on the battery to hold

In a basin, too, is not an option, water will be typed into the bottom. Long battery life.

We took it out of the basin, waved it with a towel, beat it. It is unlikely that something will happen in 10 minutes. Wash it afterwards anyway.

We took it out of the basin, waved it with a towel, beat it. It is unlikely that something will happen in 10 minutes. Wash it afterwards anyway.

Pavel, what is your CM? I have a lot of water in the bottom - you just can't shake it off, and it's not my thing to use wet household appliances ...

060 and 096. But I just do little. I washed it, left it upside down or on its side on the table, removed it in the morning

And I wonder if there will be a difference without heating at all. Because 40 degrees is, as for me, neither here nor there, neither chilled nor warmed up - the eggs in the chicken lived at about this temperature and lived or even a little warmer.

The mass is warm to the touch. I don't know how many degrees should be set according to the rules.
The girls wrote about oxygen access - that you beat with the lid closed, then remove the lid and the mass will trample. I whipped without a lid.
Eggs category 0 if that. Large.

The mass is warm to the touch. I don't know how many degrees should be set according to the rules.
The girls wrote about oxygen access - that you beat with the lid closed, then remove the lid and the mass will trample. I whipped without a lid.
Eggs category 0 if that. Large.

A bit wrong. It is better to beat eggs in principle with the lid open, and not first with a closed one, and then open. The very fact of oxygen access is important.

[starts from cold]

We took it out of the basin, waved it with a towel, beat it.

Ladies, in this case, just warming eggs in warm water will not be easier?)) Well, a very small heat capacity in a thin steel bowl, and even a large cooling area.
This is if someone really for some reason wants to beat warm eggs. Although the Swiss meringue is still starts from cold states with gradual heating up to 50 degrees, right? I don't know much about this chemistry ... Do we need to bring the proteins to coagulation or not? And at what stage? Probably still at the end, when aeration is already sufficient.

The very fact of oxygen access is important.

Probably still not oxygen, but air? Eggs are unlikely to filter gases, taking only oxygen into the cells and ignoring the nitrogen with the rest.)

But I wonder ... how does 096 differ from 086?
Today I made eclairs and cooked condensed milk yesterday ..... just WOW !!!
By the way, I made chocolate icing, so 45 * were very useful
Where to put the recipes: girl_cray: without links? !!!!! or......
Now I'll bung the mushroom sauce

[zvezda]

But I wonder ... how does 096 differ from 086?

Practically, nothing, - only by number. A slightly different shape of knives and a stick in a mixer.

Where to put the recipes

zvezda, Olga, you can make a separate recipe in the profile branches of glaze-eclairs-condensed milk with the heading "... with the help of Kenwood CM with induction", or you can just make a report in the topic with the main recipe, if you took it here on the forum, indicating "Adaptation for CM Kenwood 080/090 "and details of what she used, how, what modes, temperatures, time.
And here is a must for everyone.

No ... I'm not from the forum ... I made it up myself: girl_red: Okay ... I'll figure it out
By the way, the whisk from 020 is better !!!!!

No ... I'm not from the forum ... I made it up myself

That's fine! Make it a separate recipe for all of us to enjoy!

Yesterday I cooked condensed milk ..... just WOW !!!

I am very interested in condensed milk.
How ordinary or boiled?

Let's get the recipe soon!

[zvezda]

zvezda, I'm also interested in condensed milk. I am looking for a recipe without milk powder. What proportions, temperature?

I will try to arrange today ... I can not decide where to stick with the writing

Probably still not oxygen, but air? Eggs are unlikely to filter gases, taking only oxygen into the cells and ignoring the nitrogen with the rest.)

Yes, that's what I meant. I am a lawyer, so my access to air is identical to that of oxygen, without chemical details.

Or try sous vide?

[zvezda]

zvezda,
Why not if there is no multicooker? Cover with any suitable lid so that it does not float, and go. It is only necessary to first correlate the real temperature in the bowl with water with the set one.

Or try sous vide?

by the way, you can have ham! We must try on the ham.

Or maybe sous vide try

I think it's not worth trying, because Kenwood does not keep the exact temperature and cannot be set exactly in degrees. In Kenwood, everything is approximately with a wide spread, for suvid it is categorically not suitable.
Then it's better to do sousvid in a multicooker, here are the things.

Otherwise, I'm afraid I will be disappointed in the result.

[Lenochka]

Lenochka!! I have 9 cartoons !!!
Masha!! your word is the verdict !!!! : girl_dance: Give more recipes !!! Throw a video here 🔗

Lenochka !! I have 9 cartoons !!!

Well, yes, well, yes .. Ah pasta sous-vide should be cooked in a mixer, yes ...

I heat up apple jam in induction for pasteurization. Tell me what temperature to set?

60 is probably enough

[Paul I]

Paul I, but how to disassemble?

60 is probably enough

Sterilization is unlikely to occur at this temperature. Or is it unnecessary if sugar is available? And at 60 to this temperature, the entire volume will warm up for three hours.
I have a question for those who actually did this and have experience in canning applesauce.

Added Sunday 16 Oct 2016 9:06 PM

Paul I, but how to make it out?

Everything has its time. I solve different problems.

I solve different problems.

Applesauce.
But I would too

I cooked applesauce on the stove in the Zepter duck. I brought them to the buns and rolled them into the jars. 2 years were.

I have a question for those who actually did this and have experience in canning applesauce.

When I make "tender" jam without bringing it to a boil, I put it in jars, cover it with lids and only then warm it up. There is no unambiguous algorithm, everyone can think of it based on their own knowledge, therefore I do not insist on my version. But the "jam" in a jar and with a lid, warmed up in a slow cooker for an hour and a half at 60 degrees, I roll up and continue to heat. I do not roll it up from the very beginning because of thermal expansion and for a more plastic shrinkage of warm contents (sometimes cold is too thick), and warming up the already rolled up will allow you to add water a little more, warm up the air that has got there and does not allow new microbes to fly in during rolling. ) If you bring the water to a boil, then quickly, if you heat it to 70-80 g (Heating in a slow cooker), then I can exhibit for half an hour or an hour, by inspiration.

It is probably possible to lay out the heated puree or jam (if it does not contain a monstrous amount of sugar) after warming up to 60 degrees. But I did not try, for all my negligence regarding sterilization.

Please share the recipe for apple jam (I'm looking for something like cheesecakes and jam pies)

I cooked applesauce on the stove in the Zepter duck. I brought them to the buns and rolled them into the jars. 2 years were.

Unfortunately, there is no zepter. Does it not burn to the bottom or do you constantly stir?

[Air]

Air, Nina, if you make a classic recipe, then peel, cut, boil with a little water until soft, rub through a sieve, add 3/4 sugar by volume and boil over low heat with stirring until the required thickness.
With Kesha everything is easier. You can chop the apples roughly, pour a little water on the bottom of the bowl, put a sieve on top (without rubbing), put roughly chopped apples on it and steam them until softened. With Antonovka, for example, this happens quickly. Then set the rubbing, rub the apples into a bowl, directly into the rest of the water (there it will already be with juice), add sugar (about 1/2 - 3/4 of the volume of apples), you can also citric acid to taste, if necessary.
Install some kind of stirrer (I put K-shku), and at the tempo. 100-105-110 * C with continuous stirring, boil until the desired density.
Remember that when it cools, the jam will thicken even more, and it may not turn out to be jam, but marmalade.
When everything is ready, go to the banks.
But you can do something else.
Add a little butter to the finished jam (about 50g for each kg of jam, I did it with vegetable jam, it turned out well) and after turning everything off, mix well, even beat until smooth.
So it is with plums.
I don't always make apples with butter, but I always make plums.
Good luck!

When I make "tender" jam without bringing it to a boil, I put it in jars, cover it with lids and only then warm it up. There is no unambiguous algorithm, everyone can think of it based on their own knowledge, therefore I do not insist on my version

These are the algorithms that I would like to collect and comprehend. We rolled up mashed potatoes without sugar, after boiling it, but mold took it. Maybe it depends on the type of apples or some other nuances. Now we do it with the addition of sugar (only how much should be added to the minimum for reliable preservation?).
Heated in induction at 140 degrees with continuous stirring and rolled up hot in cans preheated to 110 degrees. At the bottom, it burned a little uncritically. Next time, you probably need to heat 100 degrees or less.

if you make a classic recipe, then peel, cut, boil with a little water until soft, rub through a sieve, add 3/4 sugar by volume and boil over low heat with stirring until the required thickness.

And we heat it in the oven at 180 degrees until softened. So can or should you still cook?

Add a little butter to the finished jam

And what does oil give?

And we heat it in the oven at 180 degrees until softened. So can or should you still cook?

Yes, you can soften it as you like! You can also bake slightly. But at the same time, the bottom can bake to the skin. What for?
Steaming or boiling in a little water is faster and easier. IMHO.

And what does oil give?

Pavel, and you try to cook the jam, set aside half, and beat the other half with butter. It is jam, not jam, that is, it should be thick and sweet.
When the day is up, try and decide how it differs and in which direction. And then tell us too!

[Air]

Air, Nina, if you make a classic recipe, then peel, cut, boil with a little water until soft, rub through a sieve, add 3/4 sugar by volume and boil over low heat with stirring until the required thickness.
With Kesha everything is easier.You can chop the apples roughly, pour a little water on the bottom of the bowl, put a sieve on top (without rubbing), put roughly chopped apples on it and steam them until softened. With Antonovka, for example, this happens quickly. Then set the rubbing, rub the apples into a bowl, directly into the rest of the water (there it will already be with juice), add sugar (about 1/2 - 3/4 of the volume of apples), you can also citric acid to taste, if necessary.
Install some kind of stirrer (I put K-shku), and at the tempo. 100-105-110 * C with continuous stirring, boil until the desired density.
Remember that when it cools, the jam will thicken even more, and it may not turn out to be jam, but marmalade.
When everything is ready, go to the banks.
But you can do something else.
Add a little butter to the finished jam (about 50g for each kg of jam, I did it with vegetable jam, it turned out well) and after turning everything off, mix well, even beat until smooth.
So it is with plums.
I don't always make apples with butter, but I always make plums.
Good luck!

Olga, thank you very much for the recipe.
I'll try)

We rolled up mashed potatoes without sugar, after boiling it, but mold took it. Maybe it depends on the type of apples or some other nuances. Now we do it with the addition of sugar (only how much should be added to the minimum for reliable preservation?).

For preservation, it must be candied so that nothing alive can survive - if I understand correctly, sugar, like salt, affects bacteria by osmotic dehydration. But in small doses, on the contrary, the fermentation accelerates.

Heated in induction at 140 degrees with continuous stirring and rolled up hot in cans preheated to 110 degrees. At the bottom, it burned a little uncritically. Next time, you probably need to heat 100 degrees or less.

Ah ... I thought your goal is to preserve the puree gently, without overcooking. If boiling is not critical, then there are no problems at all, you heat it like on a stove so that it gurgles. With 100 degrees set, this will definitely not happen, 140 is probably still hot. Well, pick 120.))

Well, yes, well, yes .. And the sous-vide pasta must be cooked in a mixer, yes.

And here they show the temperature ..... that's why I thought !!
In general, I just got a little sick ... but so many ideas !!!?
Olenka !! That you can't lay out jam with a separate recipe ??? By the way, one of the FORES for buying this Keshenka was jam
Yesterday, as it grabbed ... quickly put a rub-cranberry in it, filled it with water, sugar and 140 !!! Believe it or not, it took 16 minutes (that's 3 liters) !!! Like this

And here the temperature is shown

And I do not have nine multicooker, but one of the two also shows the temperature.

..... that's why I thought !!

Yes, it is clear that you have to try everything. Sometimes the craziest ideas lead to amazingly convenient results. So no one canceled the brainstorming session.

? By the way, one of the FORES for buying this Keshenka was jam

Yes, this, like cooking condensed milk or fudge, is a very useful skill.

Does it not burn to the bottom or do you constantly stir?

Burns a little. I first poured water to cover the bottom, and then put the apples. Stir in the process. And, in general, these dishes are not worth their money and that "uniqueness" that the sellers talk about. I only get them in the season of preparations, because the volume of pots is large.

I can't get enough of my assistant, on the weekend I baked cakes for my daughter's birthday, smart for children, second for myself


Here's a cutaway
I apologize for the quality of the photo, I was in a hurry

[Tatyana]

Tatyana, what delicious biscuits. Just like I love: chocolate chocolate with chocolate!

[LisaNeAlisa]

LisaNeAlisa, Anita I also love mine so much, chocolate in chocolate and so that chocolate is all

[Tanyush @ ka]

Tanyush @ ka, what a beauty! Clever girl! Daughter congratulations and best wishes

[Peter Push]

Peter Push, Thank you

Ah ... I thought your goal was to preserve the puree gently, without digestion

No, well there is such a goal in part.But I still don't understand how to achieve it.

[Paul]

Paul, I make part of the jam with sugar and roll it up, and part without sugar I ice.

I do not know what topic is better to write ... I'll let you know here.
If someone has a coupon for a master class for two people (they were given in the summer when buying KM), instead of 1 master class together, you can come to 2, but one (I asked, I was not refused))). Yesterday I was at the Pasta MK, tomorrow I will go to the Family Dinner.
By the way, for some reason, they told me on the phone "You can still come with someone"
Therefore, I suspect that with a coupon for 1 person, you can come together (in any case, whoever needs it, they can ask about it by phone, but it seems to me that they will not refuse, because yesterday for some reason they were surprised that I was alone)

And yet, who did not have a recipe book, you can ask a representative at MK, yesterday they gave it to someone who did not have

Well, there is no master class, no coupon, no book for nonresidents.

[Natalia]

Natalia, but can I ask for a book there? We will tell the serial numbers of the cars. Maybe then they will send? And then they wrote and wrote and silence ...