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Looking for a Kitchen Machine....?

Keaau, HI(Zone 11)

I haven't looked for one in my life...but the time has come when my 'stupid Food Processor', feeble hand mixer or my hands are doing the job!!!! I would like it to be able to mix bread too...but that may be unrealistic. At least mix up batter for banana bread or browning or oatmeal cookies...maybe other stuff. Kitchen Aide? Mixmaster? The great big world is confusing out there!!!

TIA....Carol

Thumbnail by AlohaHoya
High Desert, CA(Zone 8a)

Carol, this is my work horse in the kitchen... Cuisinart DLC-X Plus 20 cups http://www.factorydirect2you.com/cuisdlplus.html . i bought mine in 1980 for $200.00 when i was into catering. believe it or not, it is still doing wonders for me these days, after all these yrs. i also have an Artisan model Kitchenaid electric mixer, bought in 1970s, it is still working for me these day.

good luck on ur quest. i love my toys, they make cooking a breeze for me.

Keaau, HI(Zone 11)

Thanks, MaVie....

Southern NJ, United States(Zone 7a)

Carol, I have a Magimix. It's got a very powerful engine and the model I have also comes with a juice extractor. I really like it a lot. I've had several other food processors and this is my favorite so far. It's very versatile and also easy to clean.

http://www.chefscatalog.com/product/22523-magimix-cuisine-system-5150.aspx

San Francisco Bay Ar, CA(Zone 9b)

I have the large Cuisinart from the 1980's and a KitchenAid Pro V stand mixer that DH bought me a few years ago. I use the KA stand mixer if doing large batches of batter, and to knead some bread doughs. I've been using higher hydration doughs and the "stretch and fold" technique for my yeasted breads lately, so a dough hook and mixer really isn't needed for kneading and gluten development.

Kitchen Aid is no longer made by Hobart and there are a lot of plastic parts now. There has been a lot of debate on The Fresh Loaf about stand mixers. I'm happy with mine and recognize its limitations in terms of kneading whole grain doughs in large quantity. As long as I don't exceed the speeds specified in the manual, it works great.

Keaau, HI(Zone 11)

Hmmmm Stretch and Fold? Gotta look that up. Sound easier than kneading!!!!

San Francisco Bay Ar, CA(Zone 9b)

Here are a variety of brief videos showing assorted bread bakers demonstrating the technique:


scroll down to the video on this page:
http://home.att.net/~carlsfriends/jimpics/index.html


http://www.breadcetera.com/?detectqt=false&p=9


http://thebackhomebakery.com/Tutorials/KneadFold.html

Here are links to discussions on the technique:
http://www.thefreshloaf.com/node/3658/stretch-and-fold-vs-french-fold

http://www.thefreshloaf.com/node/12893/effects-choosing-when-stretchandfold
http://thebackhomebakery.com/Tutorials/NoKnead.html

This blog page has photos of a roughly mixed dough that then receives a few stretch and folds:
http://yumarama.com/blog/2009/06/vermont-sourdough-redux-step-by-step/

and lastly, you may find Eric Hammer's post on "eye-opening techniques" and interesting read:
http://www.thefreshloaf.com/node/2882/eye-opening-techniques

Keaau, HI(Zone 11)

As always, GM you are a wealth of knowledge. Thanks!

Oakland, CA(Zone 9b)

BTW, not only is Kitchenaid no longer the great workhouse it was under Hobart, now that it's owned by Whirlpool - Cuisinart is also not what it used to be. Those old food processors were actually made by RobotCoupe, who now markets under their own name.

Southern NJ, United States(Zone 7a)

That's why I went with the Magimix. I have friends in France who had one and they really liked it a lot.

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