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

Everything is corrected with the foot.

I'm not getting better. That is, the foot also does not come out. The only thing, in a narrow mug with an ordinary hand mixer, in the classic way, when the oil is poured gradually.
Actually, not so often I need my own whipped mayonnaise to test myself and devices for strength. It turns out 100%, when necessary, just like that, I will do this.
I just wanted to test the multi-shredder.

Girls, though not from your sect, I'm so for the sake of interest about mayonnaise, and you take a whole egg or yolk?

Well, what do you call the boat ... (((Both the whisk and Keshka fidget about the bowl, but I can't unscrew the nut according to the instructions, how the poured in stands ((
The corolla generally bends by a couple of millimeters, Keshka, it seems, just rides along the bottom. The hook is ok. With nozzles, the head shakes even in an empty bowl

[Yarik]

Are the nuts so tight on all attachments? Clamp the nozzle in the pliers, pre-winding the adhesive tape so as not to scratch, and twist the key with force!
Yarik, classically, you only need to use the yolk for mayonnaise, but in order not to bother with attaching the protein, I take a whole egg.

[NatalyaB]

NatalyaB, everything (if with a foot) is elementary simple - Provence: you take a high capacity with flat bottom, best of all native from the leg. If not, then a jar of some canned vegetables or a tall narrow container, but always a flat bottom! Pour 1 teaspoon of sugar, a pinch of salt, ground black pepper and a teaspoon of ready-made mustard there. Then I pour in odorless vegetable oil 300 ml, and then I break a whole egg into this oil (in the oil it gently sinks to the bottom, the yolk is not damaged). Prepare 1-2 tablespoons of lemon juice or vinegar 3% 3 tablespoons in a separate cup. Then we take the leg, cover the egg and mustard with a skirt and press it tightly to the bottom. A second later, mayonnaise begins to come out in the slot - keep the leg pressed until 1/3 of the mass is beaten into mayonnaise, then we begin to raise / lower the leg a little so that the oil gets under the knives. When there is still a centimeter or two of oil at the top, pour in our lemon juice / vinegar and beat everything to the end. If it turns out very thick, you can add 1-2 tablespoons of water. It takes longer to write than to do)))! Fotina, Svetochka, so it will beat until you adjust it! When mine was adjusted, I thought they did it, turned it on with a k-eshka at high speed - I got a dent in the bowl)), I had to adjust it more. Thanks to Miranda - prompted!



Yes, the nuts are very tight! It takes a man's strength to rip off!

[Prus - 2]

Prus - 2, Lyuba! Yes, that's what I did. And just like you, at first you covered the egg (or yolk) with a skirt, began to beat, then pour in the butter. That is, right in front of the video from the YouTube of the respected chefs. And at least henna.
Maybe "the leg is not the right person, the leg", maybe the hands are not the right ones. But oh well! The excitement was gone. Is it a mixer? It turns out! And it's okay.

[j @ ne]

j @ ne, Evgenia, I'm just wondering, when I do it only with yolk, it doesn't work, but with a whole egg, normal mayonnaise always comes out 100%.

[Natasha]

Natasha, that's Yarik writes - a whole egg and butter - at once! Nothing later - just bookmark everything! And the egg is whole! Try it - do it in seconds!

Yes, all at once, egg, mustard, salt, sugar, butter on top, beat everything, and then the acid, either vinegar or lemon juice. Otherwise, it does not work out for me, unless it is done manually with a whisk.

Wow, and if I use my foot, I pour everything at once, pour it in, (it never occurred to me to pour vinegar then), oil on top.Always whipped. Although I was like a friend visiting, I saw it, squealed with delight, I also want it! We bought her a mixer so that she left exactly what she needed. Then I come to visit her, and she has a warehouse of unbeaten mayonnaise! I had to show her 3 times. Although what is there to show then? Put your foot firmly on the bottom?

[Lyuba]

Lyuba, Thank you! I'll ask my husband this weekend. But it seems the problem is solved by using a cover))
When I put it on (after beating the eggs)), it seems to me that the whisk stopped touching the bottom.
I didn't wear Keshka.
But now I have another problem: I can not register on the offsite. In the Russian version, my model is not, in principle, only for 500 watts. And on the English page there is kmix750, but I can not find the "register" button

[lira3003]

lira3003, Rita, we are waiting for the unpacking process, or better, just a test drive!

immediately test drive!

We are waiting

I come from a family of blockades. Food has never been thrown away.

I understand perfectly well, me too!
Bake cookies, or make dough, it lies well in the cold!

[Tatyana]

Tatyana, Olya, I didn't have Kenwoods, only Bosch and Ninja, so I'll probably only admire for another week

I will only admire

Why is it so?? Don't want to run in ??

[Fotina]

Fotina, Svetlana, did you take Kenwood for a stock in Ok?

[Olya]

Why is it so?? Don't want to run in ??

I want to! But scary ooo
Olya, as one of the most experienced induction owners, tell me where to start? I'll deal with the graters, the Bosch has a cube with two grates, and the juicer is not so scary. But exactly the induction itself, what would be so muddled in it, so that it would definitely work out?

[lira3003]

lira3003, Rita, (shetop) meringue roll (Pavlov's dessert). Here's right on the auto program for the Swiss meringue to do. Beat at speed 6 (although the screen shows turn on the spinner)
Induction has nothing to do with it, but how does it beat the whites ...

Girls, a question about mayonnaise. I made and refueled Olivier. But, when I interfered, the salad turned out to be the same color as if I had seasoned it with vegetable oil, and the taste is also butter. Then the aftertaste is even nothing, but the consistency of the salad, as with ordinary mayonnaise, did not work out. Is this how it should be or something is not right?

Natalya, how does mayonnaise itself taste? Maybe oil with a smell (not refined)? You can add garlic, it will change the aftertaste. It is necessary to work on the taste of the mayonnaise itself, for example, change the vinegar for fruit or, as an option, for cabbage pickle. There are many nuances.

[Fotina]

Fotina, Svetlana, did you take Kenwood for a stock in Ok?

Yes. There was a sticker "register now" on the box, and I found the codes - both 7 and 18 digits. It seems to me that these are some site glitches.

In general, the machine looks beautiful. I was surprised by the size of the bowl, it seemed to me that 5 liters is a lot. It is so tiny, 1.5 times less than that of my first (I don't remember its volume).

Just now I saw that for Kenwood 58 more stickers are supposed to be)). They didn't give them to me - apparently, I have to scratch out with blood every time.)) But I didn't take the booklet either, he said: "I don't know anything, I didn't have such a command, buy something else")).

Ladies, there is the same theme "Sharing: what we cook in our Kenwood kitchen machines"
Most of the posts can be moved there from here. And about biscuits and about mayonnaise.
There is even a table of contents. Who communicates with our boss?

Here they intuitively go to chat, so that no one pulls: scatter, off topic ... It's just advice and thoughts, why is it necessary to structure? I must admit that the division of the topic in different directions did not bring the desired result, you even get tired of reading the titles, let alone delving into them ...

[Rita]

Rita, as Tanya says, I made the first meringue, though I don’t remember which one, but the recipe in the topics was lost somewhere, take any! I shot a video about Swiss, and if it's easier, put everything in the cup, click the program. 6- and enter (just click on the little wheel with which you install the programs)
I immediately made a stew, dough, cooked something else on a double boiler ... do it, don't be afraid !! We are near Tanya, as I see, he understands the topic perfectly, competently and concisely ,,, thanks a lot

[Tatyana]

Tatyana, Olya, thanks for the direction indicated! Now, the main thing is to wait for the car

Yesterday I made a biscuit, but the first pancake turned out to be lumpy. It was purely my fault - out of some fright, I decided to stir in the flour with a mixer. And she did it with 20 seconds on a three. Until the dough fell off)) It didn't even go up in the oven, well, maybe a couple of centimeters. Chocolate cake turned out))

Today I kneaded for bread. The dough is quite viscous. When everything was mixed, the hook walked in the middle of it, making a beautiful wave, but not much kneading. I tensed a little))). It was at 1 speed. She turned it off, put it back in the center, and turned it on again. On 1, through a minute - on 2. And fascinatedly watched as this heap gathers, pulls up, and peels off from the walls of the bowl.
And then I threw in the seeds and mixed them in at the lowest speed, less than the minimum. So I liked it! It will be necessary to try adding flour to the eggs on it.
And for kmx, there are no prompts, right? Probably, flexi should be used.

I don't know what else to do. Marshmallow, meringue - not mine, I feel sick from the mere sight of the amount of sugar. Or erythritol? Or at least sugar: erythritol 1: 2? We must search the net.

Dough ns pizza. Here. And a rum woman - I haven't done it for a thousand years

[Svetlana]

Svetlana, make my rum, I have been making it for years, and an orange biscuit, well, right with my eyes closed too!

[Olya]

Olya, looked - wow height !!)) I lost the habit of baking in multicooker. Yes, it must be done

[lira3003]

lira3003, Rita, in fact, the experience of using heating comes with time - here and butter fudge / toffee, and stew, and vegetables / meat, stew, and the same Italian meringue (forget about the separately cooked syrup - we throw everything into the bowl and turn on the VCVT in the appropriate program) , and custard / cream pastry, and ...
From the latter, I made lemon Kurd and profiteroles (choux pastry, but without a program, I manually adjusted the temperature / speed), cream cheese (because there were a lot of profiteroles, and the children chewed the Kurd), today I will just make a meringue roll (proteins stayed), tomorrow I will try to make risotto correctly.
PS! It's all on basic attachments
There is not enough sieve for sifting only for flour, but I am working on it And suddenly - the cube is popular, because we eat vegetables regularly, but now instead of buying a "mixture for minestrone" we chop and simmer in the same bowl

Fotina, I have about the same with the noodle dough (in rolling), it sometimes smears on the walls and runs in vain, at first I tried to crush it right when kneading with spatula, now I first interfere with the K-th (at the same time I check the consistency), then with a hook (it already turns out a bun) ...

[Svetlana]

Svetlana, never let down the recipe, like he even from the forum ... I baked in AG and in dkhovka! I bake for Easter ... I don't like Easter cake
Girls, can anyone remember the pin exit from the back of the car ?? I could not find it on the search, can anyone help?



Tatyana, you will not write profiteroles recipe I try different!
You are all right, you just wrote it! Every day you give me

[zvezda]

zvezda, Olya, I just hammer in the pin with a hammer for meat.

hammer for meat

Really?? I got out to kill myself after 12 years ..

Girls, can anyone remember the pin coming out from the back of the car ??

Kenwood kitchen machines # 3819

The courier called back - flexi is lucky. Fast - just ordered from Moscow yesterday)

[zvezda]

zvezda, Olya, and on my Ken, the pin is "curious" on a regular basis, - I raise his head and in a free-hanging position I hammer back.

I remember how I also waited and waited for the delivery of the car, and when I received it, I was confused and for several days could not think of what to stir up such a thing.

[Marina]

Marina, oh, what a HUGE thank you to you !!!!
Here's another thing ...

Is Kitchenade worse than Kenwood?

Yes. Mechanical diagram of the drive. Well, this implies less reliability and resource.

Quote from: Miranda on Wednesday, July 26, 2017 01:15 AM

And outwardly, it still seems to me that Kenwood did a better job. Ie.outwardly, it is more reliable in the mount, and looks more stable.

Kenwood has a fundamentally different mechanical scheme. The engine is in a rack (vertical position). Kitchen has everything in mind (horizontal arrangement). Accordingly, all Kitchen's parts are finer, and their resource is less. Well, stability problems are also associated with this.

Evgeniya, that's it, I scored for the first time ...
What a pity that Paul left us, although I hope that if we turn, he will help! He is a very competent and tactful person.

Thank you!!!!

Please, always happy to help

[myself]

What a pity that Paul left us, although I hope that if we turn, he will help! He is a very competent and tactful person.

Really too "myself» ?

As far as I remember, they drove him out of here with a nasty broom.

also "myself"

Here I do not know at all ...
Refreshed my memory ... no one drove him ... the profile is open, that you are wrong again ...

Kitchen machines Kenwood # 6648
And further in the text!
And the fact that he was pinched is yes!

By the way, about Kitchenade and Kenwood. Kenwood gives us a 10-year warranty on the motor. And Kitchen only the usual 2 years under the law. So they are confident in their motors!

[Irina]

Irina, yes, I knew that, but I quoted the words of a specialist!

[zvezda]

zvezda, Olya, profiteroles are simple
in my case, the dough:
- 250 ml of water
- 80 grams of butter (preferably warm)
- a pinch of salt
- 150 grams of flour (they recommend "strong", with a high protein content, but I did it well with the usual sifting)
- 3-4 eggs (warm, not from the refrigerator)

1) add water and oil to the bowl, a pinch of salt, flexi, I set the temperature to 102, constant stirring and stir until the oil dissolves (roughly coincides with boiling);
2) turn off the heating, speed 2, VSHT, add all the sifted flour, mix until smooth (2-3 minutes, the dough will "brew" plus the mixture will cool down)
3) when the dough has cooled ~ to 60 ° - add eggs one at a time (mix the egg white with yolk), wait until the next one is homogeneous. monitor the consistency, the dough should be thick, if you scoop it up - stay wedge on flexi (you need to take a picture for clarity ..)

further - the dough in a syringe / bag and put on paper / silicone mat, hot oven top-bottom at 200 °, set, wait until they rise, then 180 ° until browning (in my case, it took an hour).

I stuffed it with cream cheese (whipped cream + mascarpone) through a syringe, cut part of it and made fish "tongues" with cream cheese.

[Tanya]

Tanya, Thank you so much! I'll try it this way! Don't you like the automatic program? Actually, I'm very happy! Don't you weigh the eggs? Don't you punch?

[Olya]

Olya, but I haven't even tried it on the machine
It seems illogical to me to heat up to 90 ° (according to the program, stage 1), because according to the classical descriptions "bring to a boil."
On the eggs - I look at the state, do not weigh, I take C1 (at the beginning I tried C0, but after 4 proteins C0, which began to crawl out of the bowl during whipping, I switched to C1). In this case, the main thing is not to overdo it with liquid, otherwise you will then have to thicken it in some magical way (usually - add "cool" choux pastry, this can save)

[Prus - 2]

Prus - 2, Lyuba, I made a curd soufflé with pineapple according to your recipe. This is a fairytale!
I did it in the processor, as you say, I was very afraid that sour cream (I have a market one, very fatty) would turn into butter, but nothing happened.
And I had questions. Have you ever made it in a blender or just in a bowl with a whisk or casserole? I thought it would be easier for the blender to stir in the pineapple later. And if done in a bowl and whisked after adding gelatin, it can become very airy. True, there is a danger that the sour cream will churn into butter.

[Tatyana]

Tatyana, I went to a friend that week, she took courses in pastry and already has 2 diplomas from her, and she also participates in the Kenwood international marathon for the third time, so she showed how to make eclairs, right! And I'm also reading the book The King of Eclairs! A wonderful, simply amazing book, I want to cook the right way ..
On the machine they turn out great, I'm just looking, for myself specifically, the best taste.

[Svetlana]

I was surprised by the size of the bowl, it seemed to me that 5 liters is a lot. It is so tiny, 1.5 times less than that of my first (I don't remember its volume).

First like 5.5? Svetlana, that is, the first feeling you have - not in vain switched from First to it? It's just that I have the same thoughts ... It is not very convenient to wash this raskoryachka (small sink), so I have been kneading the dough for pies by hand lately. I also thought about KItfort, which often has promotions.
All in doubt, after all, the amount is sensitive, will I constantly use it ...

will I constantly use

You will)) For using it is a pleasure! I used the old combine (Bosch is very good) only occasionally, with a couple of nozzles, since there was a lot of fiddling with it, the attachments were extremely problematic to assemble. Now I do almost everything with the help of Kenwood - I cut, shred, shake, stir, whisk, etc. I cook what I have never cooked before, and at the same time I get a lot of pleasure, I constantly run to my husband to show me how two seconds, the onion was cut into cubes and the carrot into strips for pilaf. Everytime!! I run and show !! Because it's awesome !!!

[Lerochka]

Lerochka, I didn't even think about anything other than the processor. What do you like to do in it - the process goes very quickly, the cottage cheese is instantly frayed, gelatin interferes quickly and well (sometimes gelatin comes across, which simply begins to solidify with lightning speed - the mass has not to be poured into the mold, but quickly shifted with a spoon. Blender concerns - small knives - will it grind and connect so well? If you do it in a bowl, you need to grind the cottage cheese first (and then wash the sieve as well), there are many times more body movements and washing dishes, it takes longer. Well I'm going along the path of least resistance)), the faster, the better)). Well, there are fewer dishes)). And most importantly, I am glad that I liked the dessert! My daughter also modified it for a cake - in the microwave she bakes a chocolate biscuit for 2 eggs (a shape with a diameter of 26 cm), cuts into 2 cakes and collects the cake in a split form - in the bottom of the biscuit cake, soaks it with half of pineapple juice, which remains in the jar , then puts this curd / pineapple mass on top of the second biscuit cake (impregnation with the remaining juice. And in the refrigerator for 3 hours. Pours the cake after the refrigerator with chocolate icing (100 ml of cream 30% + 100 g of chocolate, heat the cream and dissolve the chocolate in them) Well, for this icing of different berries. Everyone who has tried the cake is in the fall! It turns out very tasty - this mass goes so well with chocolate! Try it!

[Svetlana]

First like 5.5? Svetlana, that is, the first feeling you have - not in vain switched from First to it? It's just that I have the same thoughts ... It is not very convenient to wash this raskoryachka (small sink), so I have been kneading the dough for pies by hand lately. I also thought about KItfort, which often has promotions.
All in doubt, after all, the amount is sensitive, will I constantly use it ...

about 1.5 times bent, probably. I was convinced by putting it next to it)) But visually the Kenwood bowl is smaller, due to the fact that it is already, probably.
While happy, I hope it will be so.
.




Natalia, I only have a planetary, and I don’t need anything else)) Bosch is not difficult to use, and I like it, and my meat grinder is brown 1300 - a well-proven animal machine for a thousand years)).



If you don't agree with an in-house censor, look at the Gemlux 312, the updated 2019 model. It is 1200 W, with stainless steel nozzles, flexi in a set and a large bowl. The model is old, the mechanism seems to be worked out - there are practically no complaints about this particular model. In St. Petersburg you can order on the EuroLux website. If the epic with stickers hadn't spurred me on like that, I probably would have chosen it.