Kenwoodflood: a chatterbox for Kenwood housewives and owners of kitchen machines :)

how I cooked squash caviar:

Class !! Thank you, Luda !! Something such an ingeniously simple thought did not enter my head ... I will definitely try !!

[zvezda]

zvezda, Olya, I only began to cook it with the advent of Kesha.)) I tried it somehow for a long time, but I didn’t like it all the time. But now - beauty!
Here I described my impressions:
Zucchini caviar "uDachnaya" # 357

[Ludmila]

Ludmila, Thank you!! I will definitely do it, especially since our zucchini are cheap ..

[LudMila]

LudMila, Thank you! I thought to lower it lower.
Do I remember correctly that the adjustment is on the whisk and the sheet of paper should pass?

[anna_k]

anna_k, Anya, I adjusted the whisk so that the leaf moved, but did not touch the flexi at all, it somehow immediately stood right with me.

Do I remember correctly that the adjustment is on the whisk and the sheet of paper should pass?

So that it does not tightly clamp a folded A4 sheet of paper into four. But I used a paper towel instead of paper. And everything was also normalized. Only I have so far adjusted the whisk and the K-nozzle.

In order for the paper to pass this for the whisk and k-nozzle, flexi must crawl along the bottom, otherwise it will not scrape

[Ekimul]

After about 40 minutes of whipping, the machine gave a message:

Motor error M-03

When switching the menu language to English:

Motor error M-03

I looked for both options on the Internet, but I found nothing, unfortunately. Only available E: 03 The heat protection filter is not installed. But this error has nothing to do with my situation.
Tomorrow I will call the hotline, what will be a sensible answer - I will write how it ended so that other users can find information.

Hello everybody! Service centers have not worked for a long time due to the situation with the coronavirus.
My Kenwood has long since returned home and in the ranks. The motherboard and motor were replaced. What was the reason - the service center did not pass a verdict. The master did not ask questions what and how I did with the car.
Summary: We see an error on induction kitchen machines M-03 Motor error - contact the service center, you cannot fix it yourself.

A few pages earlier, Pavel announced the price of 74990 for 9040 + 3 nozzles to choose from, now I see on the site only for 84,990.
Can you please tell me, maybe I'm not looking there? Or are there any other tricks (promoters giving promotional codes, discounts for installments ...?) Maybe someone knows where to look for it in Samara?

Hello Ekimul, Elena... I am the same Paul))
Yes, indeed, the dollar jumped and the cost of the car increased, plus, according to the ambassadors' promotional code, there is already one attachment, not three. I managed to jump into the last car of the departing train.
What nuances I know:

• in addition to promotional codes of ambassadors, a discount can be provided in corners (exhibition islands) Kenwood. Usually, they are located in shopping centers in large cities. I did not find an official list and the time of their work, besides, now there is a different epidemiological situation in the regions of the country, so the corners may work in a special schedule / not work. Probably, it is worth checking here by calling the hotline. At the time of my purchase, the corners were offering 9060 (this is the same as the 9040, only plus two food processor attachments and a blender) + one attachment to choose from. At the same time, the confectioner-ambassador offered three attachments to choose from + an expensive training course. I selected a purchase with an ambassador's promo code. Perhaps you will be able to get more favorable conditions in the corner now.
• the kitchen machine is quite expensive, I couldn't afford to buy it with a one-time payment. Was purchased by installments through Tinkoff Bank. In fact, it is only called an installment plan, it is a loan. But its amount is calculated in such a way that, taking into account the interest for the entire period (12 months), go to the required amount. That is, I bought a car for 75 thousand rubles, and they gave me a loan for a smaller amount, which, taking into account interest, will be equal to 75 thousand in a year. Circumstances developed so that in May I was able to completely close the loan ahead of schedule. As a result, the savings amounted to more than five thousand rubles. Very nice given the current situation.

Successful acquisitions and loyal assistant service!

[Paul]

Paul, thank you, apparently, the train of gifts on your carriage is over) at the moment there is nothing like that))
The only thing that happened (except for the gift attachment, and, of course, the machine itself) - on the advice of a representative of the officials - is to take it in installments (Tinkoff approved the loan within 1 minute), and in a month I will return it. The benefit turned out to be 8.5 tr)).
Now I'm waiting - I can't wait for the new assistant) tentatively, will come on Friday, 06/05))

Girls only do not display photos in the directory on Kenwood, or do they all? Otherwise, you'll have to figure out how a VPN works. After all, almost all questions would have been removed had he been a worker.

everyone has it

Unfortunately

And to whom and where to write to make it work? Is there anything I can do to make it work?

[Stasia]

Stasia, AnastasiaI probably should ask the boss.

Is there anything I can do to make it work?

What do you want to see?? Throw off, I'll load.

Can you please tell me, will you make a Swiss meringue from two proteins on the machine, or do you need more? I'm afraid to digest, like Italian last time.

I'm afraid to digest

How did it happen that she was digested ?? To be honest, I can't even imagine .. although here you need to know all the subtleties ... and show the whole recipe, then you can judge.

The recipe was taken from the Kenwood book in proportion to the amount of protein - 110 protein, 220 sugar, 30 water. Made on the automatic program "Italian meringue", it turned out to be a soft marshmallow in consistency, you could cut it with a knife. Not smooth, there was a large piece on the rim. I thought, maybe an automatic program for more product is calculated.
Now I want to try Swiss, but I don’t want to do much, bezeshki damp very quickly in such weather.

"Italian meringue", it turned out to be a soft marshmallow in consistency, you could cut it with a knife.

And then I thought that she should be like that.

And then I thought that she should be like that.

In the Kenwood video, it was smooth and conical on the rim, like a very thick, but still cream. But I have never done it with my hands, so there is nothing to compare with.

[Olga]

Olga, I laid out a proven recipe of both Italian and Swiss, I have to look.

[zvezda]

zvezda, Olya, I would like a table of current models, preferably for 2020. And besides, I didn't want to bother anyone, but just sit down and study slowly. Thank you.

Olga, I laid out a proven recipe of both Italian and Swiss, I have to look.

I even found a separate topic in Swiss, and the proportions there are simple, 1: 2. I am worried about the quantity - will it turn out from two or three proteins?

will it turn out from two or three proteins?

Of the three I did - it worked (but I understand very little in the merengues). It looks quite a meringue, either Italian or Swiss.

proportions are simple,

And the water ?? In Italian ??

table of current models, preferably for 2020.

Models of what ?? The machines themselves ?? Or nozzles ??
All infa is on the Kenwood website. Why do you need this in Spain ??

And the water ?? In Italian ??

I wrote about Italian above - 110 protein, 220 sugar, 30 water. Few?

[Olga]

Olga, see for yourself in the branch .. there is little water!
I'll find it, but not today, I'll show you a normal recipe ..



Found it!
Protein-100
Sakh. sand -250
Water - 80
Salt - a pinch
Lemon, dissolved in water a few drops (tartar can be used, if there is)

Swiss meringue on the machine from two proteins will turn out,

It turns out that I made two proteins from two proteins. First time excellent, smooth and shiny. The second time I got confused and the heated protein started to beat late. It turned out like yours, like cotton wool.

[zvezda]

zvezda, zhita, thanks a lot, I will try! And you can come to me

Let's chat here and wait for the results of whipping !!!!

[Elona]

Let's chat here

Well done .. good girl !!
Elona! And all this boHGatstvo was expensive ?? If it's not a secret, of course ...

[Olya]

Olya, what can be a secret from you ?!
35 € for three items including shipping.
P.S. Am I a good girl too? I also went where I was told

I'm a good girl too

And then ... then I'm glad for you a hundred thousand times!

[Elona]

Elonaand I'm like a fox and grapes
I even know where to get it, but I still can't do it!)
35 euros is generally magically simple!



Olya, I'm also waiting for the results of whipping) but I want an old silicone one without them, I really like it by itself!)

[Marina]

Marina, I now began to do everything with it, and so, for about 5 years I definitely did not use it almost ..

[zvezda]

zvezda, Olya, why are you so undeservedly offended?) did not like? I think she's so cool!)

I don't know ... it seems like everyone else is doing well with everything ... well, I'm kneading cake dough with it now, and so, well, what else ??

Well, what if there is someone alive and urgently. I will ask a question, then I will search the forum. A task. Knead the pizza dough now, and make the pizza in 6 hours. Can I put it in the fridge? Has risen, kneaded and in the refrigerator?
PISI The dough is kneaded, no one answers. It seems that they advise straight into the refrigerator. I will try

[Irina]

Irina, and who knows what dough you have ??? Go to my topic, there is a sea of ​​quick and not very pizza recipes ..

[Olya]

Olya, I'm a teapot. I always have one dough. Flour, water or milk (milk, just by inspiration), salt, yeast, sugar and vegetable oil. Everything is about, by eye (both on bread in a bread maker I fall asleep, and on pizza).
I read about dough with 1 gram of yeast, but I never did it, always pizza is somehow made spontaneously. In general, I put it in a plastic bag and in the refrigerator, without proofing. Let's come back, I'll see what happened there

[Irlarsen]

Irlarsen, Irina, everything will be fine, yeast dough is well tolerated by the refrigerator, it will even fit there. Get it out and do some more proofing before baking.

[Lucy]

LucySuch a cool pizza came out of such a dough! Thin thin! Soft and crispy at the same time! Straight Italy at home! Baked on stone, one for each. She rolled it out and beckoned to fill it myself with the filling. It's awful, of course, not that one at all, but delicious! Now I will always try to decide in the morning about pizza and repeat this dough.

[Irina]

Irina, I wanted some pizza!) I did it once, a long time ago, but the recipe for the dough was lost (you at least roughly describe what you are doing, pliz!) I have a stone ...

[Irlarsen]

Irlarsen, Irina, great!
I, too, if I put the dough on pizza, I always make it with a margin.
I divide into portions in packages and in the refrigerator. And for three or four days I bake pizza for dinner with different fillings.
The child is happy. And I'm glad that she eats without whims.
Yes, and I also do it on a thin test, mine do not like fat.
And with a stone, probably absolutely fine.

[Irlarsen]

Irlarsen, Irina, I usually put a double portion of the pizza dough. After kneading, half for freezing and the other half in the course immediately. I make 3 pizzas of 28 cm each. After freezing, the dough works well, only defrost it after dinner on the table.
Lyusenka, Lucy, As I understand it, the yeast dough lies in the refrigerator for 4 days and does not spoil?

Is the yeast dough in the refrigerator for 4 days and does not spoil?

It doesn't spoil at all, it smells like fresh dough, as if it just started ...

but the recipe for the dough was lost (you at least roughly describe what you are doing, pliz!

I'm a complete loser in the test! I read the recipe here that I remember. A glass of liquid for three glasses of flour and I make any dough this way, in a bread maker for bread, I knead for pizza in Kesh. I add a couple of tablespoons of vegetable oil, salt, sugar, yeast. There is milk, I take milk or half with water.
On dumplings in the Keshin processor, respectively, without yeast and sugar, but with eggs or on flat cakes without eggs.

I want to try dough for pizza, which with a very small amount of yeast and must be kept in the refrigerator for 2 days.

Girls, hello! For many years I have been preparing thin cakes according to this recipe, maybe someone will come in handy:
Dough (for 2 thin pizzas of 25-30 cm diam.) 200 ml warm water
270-300 g flour (I always get 300)
1 tsp dry yeast
1 tsp Sahara
0.5 tsp salt
1 tbsp. l. olive oil.
Combine water, sugar and yeast in a large bowl and let stand for 5 minutes. Add a cup of flour (140g) and mix the salt. Gradually adding flour, knead until the dough becomes soft and elastic (be guided by the consistency of the dough, not just the amount of flour in the recipe).
Grease the dough on all sides with olive oil and put in a large bowl, cover with plastic foil and let rise in a warm place for about 45 minutes or twice.
Remove the dough from the bowl, put it on a cutting surface, let it rest for 5 minutes. Then divide it into 2 parts and roll out 2 thin circles.
When collecting pizza, I heat the oven together with a baking sheet or stone to 220 degrees. I put the rolled circle on a baking sheet and quickly grease with tomato sauce, then spread the filling and bake for 10 minutes.

But how to put pizza on a heated stone? So far, I still don't manage to dashingly throw pizza off the spatula onto a hot stone, we need another person nearby, we pull it from the spatula together with our hands. I tried to sprinkle the spatula with flour, just smear with butter or butter flour. I haven't really understood the technology yet.

I do not have a stone, I heat the baking sheet, I roll out the cake on a table dusty with flour, I try to adjust in time so that I roll it out and transfer it immediately to the baking sheet, because if it lies on the table, it starts to stick in some places, I’ve gotten used to it. , although sometimes it is not even and I think it can roll out on parchment and immediately bake with it.

[Oksana]

Oksana, Do you only tolerate dough? Are you putting the filling right there?