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

[Lyuba]

And I don't understand how a chatter can be without prescriptions? She's a shitty guy. If you can boast that you bought Kesha for 3 rubles, then why can't you boast that you got mayonnaise and post a photo? And now what to run into the topic of Maoines in Kenwood? And I'll post a photo of a biscuit, run into the theme of Kesha biscuits? There is such a chic hat (low bow) that you can easily put a link to all the discussed recipes in the hat and not run anywhere else. IMHO



Lyuba, You forgot, I don't have a Kesha processor yet! And now I try to do everything in Kesh! But the list of Wishlist has already been determined: auger, processor, cups, bowl!

[Irina]

Irina, I fully support! Where else to discuss what and how we did it in Cash, if not here ?? This is, if there is no recipe, not everyone knows how or just wants to lay out separate recipes !? Why nobody hears these people! ?? You want to force them

[Irlarsen]

Irlarsen, Irina, I do this for 500 grams of flour. In a cup, beat 1 egg with 1 tsp of salt and add cold water 1 cm below the edge. I knead for 3 minutes, then turn it off for 20 minutes. then I knead again. The dough is steep and the car bounces slightly, but does not wheeze. If the dough is dry, put it in a bag and in the freezer for a minute. Then knead again. Then I put it in a closed container. After 40 minutes add a little flour and knead again. I usually make twice 500 grams of flour. But you still have to fill up the dough rolling machine. Do a lot, but my cache works for me. I love him very much.

Everyone has the right to express their opinion here. One thinks so, the other thinks so.
As a result, life will put everything in its place. And the fact that we are all different and look at all the questions differently has long been proven.
I am sure that we will somehow resolve this issue peacefully and without offense.

I don't have Kenwood, but I can't wait to get in))
Maybe my brains are not structured, but I don't understand the division into thirty-three topics. What's the point in them?
Well, okay - there is an encyclopedic topic about Kenwood in general.
There is a separate topic about attachments (although I don't see much sense in it either, because in any case you need to use a search on the topic in it, or do you think that someone will reread it From and To?)
And there is a topic About everything else - and chatter, and braggart, and recipes. It is supported by current messages afloat, and to search for something there is a special "search" window in it.
A post with a recipe can be placed on the first page with a link.
And then sit and think that where you can write, not a forum, but some kind of quest

And then sit and think that where you can write, not a forum, but some kind of quest

Plus a million!

[Svetlana]

but I do not understand division into thirty-three topics.

Svetlana, we didn’t do it, all the questions were "upward", but, as I understand it, these are questions that come across more often in the topic, it’s just too hard to answer the same question every week due to the fact that a new person simply does not wants, can read the previous posts!

I am sure that we will somehow resolve this issue peacefully and without offense.

Lenochka, that's smart! How clear, competently and to the point everything is, of course we will decide! What grudges ?? !!



Irina, you have me !! So have fun! Quest is interesting

[Gayane]

GayaneThank you for such a detailed description. I am a full kettle in such a batch. She usually made the dough in 21 seconds. But now there is no urine in Kesha! Everything rolled into a ball and came off the walls in 2 minutes. As soon as I started jumping, I turned it off and put it in a bag in the refrigerator. And then there is that! I still need to get cold.Next time I'll try. Indeed, I will not knead three times, but Kesha. By the way, after half an hour in the refrigerator my dough rolled out perfectly, but the dumplings on the nozzle did not work at all. I got offended, put the dough in the freezer, I sit Keshin's cake! The first time such a bjaka with a ravioli attachment. All the same, the dough was too soft. Then I'll stick the manti manually, or even better - I'll try the Lubin method

on thirty-three topics I don't understand.

64 topics.

Maybe someone remembers how cleverly Kesha and I got legalized? But Kesha did not disappoint, we are forgiven and left to live. Now at dinner she promised bearnes sauce on the machine. This is where my husband broke down. Well, I’m a cunning cunning ask, they say, what is the difference between Dutch and Bearnes? Well, he wound up HOW difficult to make bearnes and, they say, the highest class and long-tedious. And I - oppa to him! And I will bungle you on the machine! Was surprised, promised to buy marbled beef !!!! Now the main thing for Kesha and me is not to disappoint!

Girls, I repeated mayonnaise on one egg today - everything was done according to the recipe - it turned out right away - I shook it out of the can / put it into a coffee jar (there are 2 norms), because the jar had to be emptied.

But now the photo is inserted normally!
Girls-question: while there is no nozzle in me - a mill for cereals - how can I grind wheat / rye - grain for flour?

Girls-question: while there is no nozzle in me - a mill for cereals - how can I grind wheat / rye - grain for flour?

I tried to grind rye flour from flakes in a multi-grinder, there is no experience from grains. I also ground millet in it. Before that - in a knife coffee grinder. What to say? It is possible, but uneven. It is necessary to sift, and grind the remains again. As an additive to the main flour - you can, as the main one - you will be tortured.
----
And today I tested a mill attachment on millet. I was cautious, so for three times: through it, into semolina, then into flour. And the speed was not set to the maximum, as in the instructions. Liked. Smooth, good, even sifting is optional. There will be bread tomorrow.
----
Therefore, the question is ripe: city ladies-gentlemen, who grinds flour from what? Rye, for example? I can't use whole grain, is there any more or less peeled rye cereal, except for flakes?

is there any more or less peeled rye cereal, except for flakes

Of course there is! I've already ground everything out of everything, even made chickpeas, but I haven't tried millet,

Of course there is!

Which one? Mark, maybe where to get it? Any example is possible?
And bread with the addition of millet flour is one of my favorites. Millet flour is rarely on sale and very quickly "grows old" - deteriorates. You will not bake every bread from it.

[NatalyaB]

NatalyaB, and how much millet to take? For example, do I have a recipe for 600 flour?
By the way, our price for millet has risen sharply - 87 - 93 rubles per pack
It turns out that you can safely grind it in a cartoon.

[kartinka]

kartinka, about 120 g of millet, the rest of 600 - wheat premium, liquid - milk (most of it) or a solution of milk powder, butter - melted butter, salt, sugar. Very cozy bread that smells like childhood.
In a multi-shredder:

It is possible, but uneven. It is necessary to sift, and grind the remains again. As an addition to the main flour - you can, as the main one - you will be tortured.

R.S. millet, before grinding, rinse well with cold and then hot water, as for porridge, otherwise it will taste bitter.

oh. girls. I'm still only dreaming in cash. But I read all the topics about him. But something I don't like is that when kneading dumplings, he jumps and moans. And having bought such a brand, I still have to adapt to it and think about where, in which nozzle to make the dough. Why is my bread maker. makes dumplings calmly. Calmly and without any tension. Explain unkept, but willing to get into your ranks.

[Olga 61]

Olga 61, heh, I also make dumplings and bread in a bread machine. Well, bread, because I bake there. Except foccacci and some kind of cakes. Dumplings-dumplings are not so often, therefore, without failures: laid-received, worked out. But all the rich, for cheesecakes-cakes-brioches, as well as muffins, biscuits, shortbread, etc. - in kenwood, in a bucket.Nozzle - which one is more convenient and suitable. And chopped, respectively, in the food processor. And pancake (fresh) can also be in a blender. Creativity, however.

I want Kenwood for bread, especially with a predominance of rye flour. I took out the bread makers to the dacha, now I'm kneading in the first one. But he began to refuse - tore off (?) The gears, apparently. Scrolls and bounces when kneading. And smears on the bottom and walls like clay.
The mulinex baguette bread maker, for nothing, that for two scoops, also imperfectly kneaded rye. Not like a Panasonic.
Maybe I urgently need to change the direction of the search?

I don't want anything else - bread dough and minced meat to the threads, but without overheating.

bread dough and minced meat to the threads, but without overheating.

It turns out, I made rye from Stern like, and mixed different and tight and liquid dough, if you do not overdo it with the ingredients and observe the speed, otherwise we do not read the instructions, then everything is fine, and the other will not cope at all ... what can you think for yourself ..
Minced meat to the threads kneads elegantly, but you understand that cooling and ice is all yours!

[NatalyaB]

NatalyaB, I’m ashamed to say, I had sooo little business with millet and that rare, in the form of porridge, with it, it’s understandable: I washed it, poured it and cook for myself, but how can I wash it? Grains? Then dry?



Olga 61, Olga, I think so - the Bread Maker was originally sharpened for different bread / kneading and that's all, and Kesha - he and the Shvets / reaper / dude igrets, therefore, heavy dough, that's how he knows how. It's good that it is. I originally planned Innokenty for difficult work, but if I understand that I can do it differently, I will not strain Innokenty once again, although it may not be right ..... maybe ... I still think so in the first place - experience with Innocent is only has begun...

[kartinka]

I repeated the mayonnaise on one egg today - everything was according to the recipe - it turned out right away - I shook it out of the can / put it in a jar of coffee

kartinka, Marina, what kind of oil?
I didn't succeed yesterday on Ideal ...

washed, poured and boiled for yourself, but how to rinse here? Grains? Then dry?

Yes, also, as for porridge: washed in a strainer several times, then laid out on a paper or cloth towel on a dish / tray, "smeared" and left. It dried up in half a day, or maybe even earlier: I felt it after so much, yeah, dry, you can grind it.
In principle, with any cereal, I think it should be. Except for the cereal. But millet and porridge must be washed very thoroughly, otherwise it will taste bitter.

Minced meat to the threads kneads elegantly

Yes, even without ice, just cold.

but if I understand that I can do it differently-

Yes, it's customary in HP, for so many years already ... But while HP in the corner is working on the dough, Kenwood will make minced meat for me. Or something else.
Of course, if I were a fan of oven bread, different sourdough or something else, then KM would mix everything for me. Then I would buy it with induction, I would find a place. But I am not him, I have enough good bread from Panasonic.

[LudMila]

LudMila, I think the oil does not play a role - all the ingredients should be at the same temperature - you need to pull the egg out in advance so that it warms up after the refrigerator and the finished mustard in the composition is desirable - it promotes emulsification. I had oleina

[Marina]

Marina, egg and butter and everything else was exactly room temperature.

1 egg (room temperature, lay on the table overnight)
Sugar-1/2 teaspoon, there will also be wine vinegar, it is also sweetish)
Salt - 1/2 teaspoon, you can add a little, a little bit completely
Wine vinegar - 1 full teaspoon
Measured with a teaspoon of HP
Vegetable oil-filled up to the "max" mark
She put the glass down, beat on the pulse for 8-10 seconds 3 or 4 times

Where's the mustard?
Okay, God bless him, with this mayonnaise in a glass, it does not work out and it is not necessary.

I remember that the question was raised, but then I did not have Kesha yet. I'll ask! Question about dumplings dough, hook. The last time it was after the test, I started having problems with the bowl. Today I poured a glass of liquid and, just in case, 2.5 glasses of flour. It is clear that the dough is not right, I added half a glass more.The dough gathered into a lump, moved away from the walls, but Kesha began to jump suspiciously and wheeze strained. I turned it off immediately. Is that how it should be? Although the dough, well, it turned out not at all cool. We'll have to add a bunch of flour for rolling dough. And flour is 500 grams, a maximum of 600 in total. And they say he makes a kilo.

Irina, I really like Elena Tim's dough for dumplings and Kesha interferes with this dough without straining, I don't have any shaking or strong twitching. Recipe Reply # 1590 • Saturday, November 25, 2017, 09:22 PM • Dumpling maker and form for dumplings
For dumplings and dumplings, I do a little different (but this dough is exclusively for dough rolling):
2 eggs + water = 250 ml
Salt - 1 tsp without slide
Rast. oil - 1 tbsp. the spoon
Flour (I have Makfa) - 500g
Pour flour into the mixer bowl, salt and oil on it. Turn on the first speed and pour in a chatterbox of eggs and water.
Knead a hard dough (maximum you can add a teaspoon of water, but this is if it is completely dry flour) and let it stand for at least an hour. Then mix again and divide into 6 parts. It will turn out to be 130g. One such piece is one palette of ready-made ravioli. Roll the cuttings into a ball and put them in a bag. When all the main dough is over, you can cook from the scraps, they will just soften. I'm on the trail. day I usually use them.
I roll the dough: 6-4-2-2 (I have 6 divisions of thickness). Specifically, I cook these raviolini for exactly three minutes, after the first ones begin to emerge. More details: https://Mcooker-enn.tomathouse.com/in...833.0

[Svetlana]

Svetlana, thanks a lot schA detailed description very useful infa.

[Svetlana]

SvetlanaThank you and from me. That is, we knead this dough by 1? Do not we decrease or increase? Now I began to doubt what speed I set then. How long does it take? Here's a ball, it is loose from the walls, should you twist it further or is that all?

[Irina]

Irina, I already wrote, read the instructions, girls! Each nozzle works at a specific speed! I almost "melted" so high-speed ...

[Irlarsen]

Irlarsen, here, my abstracts of messages from the forum about the speed of nozzles:

food processor knife 2-5, food processor disc 1-3, cube 4, chopper max, dough sheeter and cutting 1, k-shka min-max (except dough), whisk min-max, hook min-1-2
I have a leaf on the fridge)

meat grinder-4, food processor: knife-2 ... 5, disc-1 ... 3, chopper-max, dough sheeter-1, K-shka-min ... max, whisk-min ... max, hook -min ... 2, sieve-1-2

I stopped !!!!! I bought cups! Luckily, new, in the store, with Russian money for only 2500 !!!! Uryayayaya!

[Irlarsen]

Irlarsen, Congratulations! Thing! And the price is super.

[Irina]

Irina, Congratulations!!! And here I almost got to the swindlers ..

[Irina]

Irina, Congratulations!!! And here I almost got to the swindlers ..

From you give! What did you want to buy?

What did you want to buy?

Your car

[Olya]

Olya, And the details ?? Shoutbox !!!!!



And another question. Is this a bowl suitable for our Kesha? 🔗

And the details?

I found 1100 dough sheeters on Avito, well, I was delighted, but no, scam!
The bowl will do! But, you understand that you cannot warm in it and the lid will not be put on, if only you file it, but how much is obtained with our money ??

[LudMila]

LudMila, Lyudmilochka! I forgot to write about mustard - I corrected it already in that answer - I added it and it turned out to be inserted I made this recipe according to the classics, the recipe is usually with mustard - maybe it flew out of my head, it really was not enough?



I also want to try milk, but so far there is nowhere - I have to eat this one

Dear ladies, tell me, if you know, what manipulations to do at 9060 to adjust the temperature NOT ON INDUCTION, but in the bowl itself. met somewhere, even wrote down, but lost

And I want to ask - is the model with induction so good - which the whole institute glorifies? is she so perfect?

[shurpanita]

shurpanita, I think that everyone has their own ideals. There is information - the sea ..... You need to decide for yourself, what exactly you need / take into account the economic side of the issue and for additional attachments. + you yourself voiced the answer - a billion Chinese can't be wrong ...

how much does our money get?

1000 rubles And the lid doesn’t seem very necessary - it’s like some kind of cream or whites to knock down. Buy?

[Irlarsen]

Irlarsen, YES! Is there a second one there? If you don't need it, offer me

Buy?

By all means! This is the right price, and the bowl itself is incredibly comfortable.It is much lighter than metal, it is a pleasure to wash it either with your hands or in the dishwasher, because it is more compact because of the handles.
After I bought it, I do not use the second metal one, which came as a gift to the car.
Only when you work with it, you need to remove the protective cover. But this is at the last induction. On 096 it is possible with a casing.

what manipulations to do at 9060 to adjust the temperature NOT ON INDUCTION, but in the bowl itself. met somewhere

What is it like?? From a technical point of view, I don't understand, or I am today

I forgot to write about mustard - I fixed it already in that answer

Vooot ...))) Thank you! I'll try again later, suddenly it's all about mustard (and not in my crooked hands).

Dear ladies, tell me, if you know, what manipulations to do at 9060 to adjust the temperature NOT ON INDUCTION, but in the bowl itself. met somewhere, even wrote down, but lost

Very interesting. Because the temperature is incorrect, especially if there is a large volume inside the bowl. Shows the bottom temperature. And everything can be cold from above.
Recently, I cooked mashed potatoes for marshmallows, it is important to heat it up to 70 degrees there. Cooked intermittently.
First heating, then turning off the heating and the temperature decreased with stirring. Then again heating and switching off. Well, I had to control the temperature with a temperature probe.

Svetlana, Thank you and from me. That is, we knead this dough by 1? Do not we decrease or increase? Now I began to doubt what speed I set then. How long does it take? Here's a ball, it is loose from the walls, should you twist it further or is that all?

I mix Irina by 1, but the ball turned out and that's it. Put the dough in a bag and let it rest, I always try to do it at night, put it in the refrigerator and in the morning while the family sleeps I make dumplings (yesterday I deleted the photo of the finished dumplings). I get 150 pieces from one portion of the dough, this is the size of medium dumplings (my husband likes such that his mouth is happy). I roll the dough on a rolling machine and cut out the circles with a roller from the teskoma.

[LudMila]

LudMila, I think the oil does not play a role - all the ingredients should be at the same temperature - you need to pull the egg out in advance so that it warms up after the refrigerator and the finished mustard in the composition is desirable - it promotes emulsification. I had oleina

I always take eggs straight from the refrigerator. I will definitely put mustard. I beat in a 0.5 liter jar for just a few seconds. It turns out a thick mayonnaise. Instead of vinegar, I add diluted citric acid, but that's who you like better.

And I, once again, did not get mayonnaise in a multi-chopper, just a liquid substance and that's it! And the products of the same temperature, and the egg is whole, not the yolk, and mustard is present. Apparently, the hand blender is our everything!