50

A KitchenAid mixer does not have adjustable gearing; at low speeds it’s being run at low power. If run at low power with a viscous, resistant load like bread dough it can end up stalling, either continuously or repeatedly during the knead. This can overheat the motor and reduce its lifetime.


13

Since you ask about other tools, I recommend avoiding the mixer altogether and instead grate frozen butter into the flour. If you have a food processor you can use the coarsest grating blade--chilling the bowl and grater first will help keep the butter cold will help--but it goes quickly by hand with a coarse grater. The key is to get the butter distributed ...


11

While two of the three items you mention are similar (though not identical) - the food processor and blender - the third is completely different - the stand mixer. There's actually a pretty awesome, in-depth guide to these and more kitchen tools on BuzzFeed. I'm going to reference this some and use images from it. Stand Mixers A stand mixer is not a cutting ...


9

The C, J or spade hook is a dismal excuse, having an older "professional" (as you say, in name only) 5-quart Kitchen-Aid mixer that came with one. Per comment above one evidently cannot just swap to the spiral hook on that era of mixer due to the bearings being different. The C hook works against the sides of the bowl, while the spiral works against the ...


9

The paddle should be used for this. You'll want to do it on a lower speed, probably no higher than 2 or 3. You'll have problems with the flour flying up before you have trouble with the butter melting. It will also help to chop the butter up some before putting it in.


7

I would recommend against gatting the models below 325 watt. The 325W models is easily strong enough for breads, cakes, and cookies. Although it does sound a bit tortured on heavier dough and doesn't like mixing tough stuff for extended lengths and gets warm. The higher power models tend to have a different release mechanism where the bowl lifts into ...


7

It won't ruin the bowl, but be careful handling it. Plastic becomes more brittle when cold, and if you drop it, it may shatter or crack.


7

Use a rubber spatula to scrape the mixture off one side of the paddle. (For a head lift mixer, do this on the "uphill" side.) Then use the spatula diagonally in the holes, pushing the remaining mixture through the holes onto the unscraped side and off the paddle. The idea is for the mixture to fall out/off in clumps.


6

KitchenAid meat grinder WOO HOO!The answer is yes. Having read a number of homemade peanut butter posts, and coming to the conclusion that no one was brave enough to take a chance ruining their mixer or attachment, I took it on myself to try it with the meat grinder. I used the small plate. What came out in just seconds, looked like spaghetti. On closer ...


6

A paddle mixes denser ingredients vs a wisk attachment that will aerate light ingredients. Things mixed with a paddle are always intended to be completely mixed- as opposed to folding or cutting which aren't done with a mixer. This means that you can use whatever you want to thoroughly mix those ingredients (as long as it doesn't melt them): a stand mixer, ...


6

Scones should really be mixed very minimally, in order to avoid developing the gluten structure. Over mixing will result in less crumbly end product. So, in this instance I would not recommend a stand mixer. Instead, just mix by hand.


5

Often, higher hydration doughs don't need to be mixed in a mixer at all. However, when using a mixer, it is more important to get the hydration correct, than to have all of the dough come away from the side of the bowl. I would say to use a kitchen scale to measure ingredients, and don't worry about whether or not the dough comes away from the side of the ...


5

I replace the bowl with a clean, high sided bowl, and turn the mixer on high. The blades throw everything off into the bowl. Then it's easy to scrape that out. I often end up using that bowl for something else anyway, so there's no extra washing.


4

Instead of a mixer, I use a food processor (Magimix) with a steel knife. It's the fastest way to blend cold butter with flower without heating and melting the butter. Note that a mixer will probably heat the butter because more energy must be applied to squash the butter than to cut it.


4

I agree with rumtscho that your dough is probably way too wet, but I'd like to make a few other points as well: You don't necessarily need to add extra flour just because your dough is sticking to the bottom of your bowl. And definitely don't add any flour until your dough is fairly smooth (unless you already have a feel for the recipe). The flour will ...


4

Dice the butter and use the paddle attachment, as sourd'oh recommended. The paddle will break up the butter some, but more importantly will 'squish' the pieces, making them thinner and flatter. That will layer the butter through your pastry, making it flaky. This is similar to the effect of coarsely grating the butter, but will create a good shape and mix ...


4

This is mentioned in the user manual for your stand mixer (the larger more detailed booklet, not the quick start pamphlet). Those speeds exist on your machine, they just aren't labeled. The odd speeds aren't commonly used, so by design the lever is predisposed to "notch" at the evens, and the lever naturally wants to find a place there. However if you need ...


3

If we assume that each of the mixers is as capable as your existing one, you'd have to consider how much it saves you, and compare that to the cost of the new mixer. New, that model of mixer when new goes for US$10,000 to $15,000. Accessories will increase the cost; the scraper blade you mentioned runs around $500. We have two ways to calculate the value ...


3

Well, I have to go against what sourd'oh said, I like the whisk attachment for cutting in butter. I have owned two kitchen aid's in the past and they both had nice solid whisks with thick wires that worked great for cutting in the butter. And to go with the heat theory that uval mentioned, a whisk has much smaller surface area hitting the butter and so is ...


3

While "500 watt mixer" doesn't really tell us any specifics about your setup, considering that right now you've got yourself a nice batch of crushed, or maybe stirred peanuts rather than peanut butter, I'm going to say "no." To make peanut butter, you either need a grinder in which the grinding surfaces are close enough to make butter, or you need something ...


3

Rye and whole wheat flours contain bran and the germ of the wheat, which absorb more water than white flour, so your dough became too dry to stick to the dough hook. I would bet that the bread turned out a bit close textured as well. You need to add more water, how much depends on your flour, it may be up to an extra 30%. The way I'd attack this is to ...


3

No, the power your mixer consumes is rather meaningless, and I would never use it in a buying decision. Maybe it is in principle possible to construct a bad mixer whose main problem is being underpowered, but since mixer wattage has long fallen victim to Goodheart's law, you can safely assume that everything on the market has sufficient wattage, and if a ...


3

I suspect that one of two things is happening: The gears aren't aligned correctly, and they're far enough apart that the teeth are just barely touching, so under load, they start slip rather than mesh up correctly. The sacrificial gear is failing. Basically, there's a gear that's designed to break rather than have forces get transmitted back to the motor ...


2

Start with the liquid ingredients first including yeast and sugars but leave out the salt. Mix the salt with the flour. Start the machine on low and add just enough flour/salt to create a thick batter. Mix until smooth at least 3 minutes then add the remaining flour a little at a time until the dough climbs the hook. Your dough is done.


2

You are not doing anything wrong. I had the dough climbing problem with my 25 year old Kitchen Aid. King Arthur sells KA mixers (and uses it) and they suggested kneading that particular batch by hand. I tried everything. I switched to Kitchen Aid approved bread recipes. I invested in the newer KA dough hook and I had the bowl balanced and I still had ...


2

I'm going by what kitchenaid says and yes you can. Use the paddle and the lowest speed.


2

had a stuck mixer attachment, 2mins under the hot tap worked, then I added vaseline to the top to make it easier to attach, I believe washing in dishwasher removed all grease from it. thanks


2

Opinion-based questions aren't a good fit, but I can at least give an answer that's a good fit! How about some things you can use to evaluate a stand mixer? Check the fit between the attachments and the bowl. Does the whisk reach all the way to the bottom? If not, you'll have trouble whipping egg whites as liquid pools up underneath where the whisk can ...


2

It could be a lot of things. Cookies in a stand mixer can suffer from gluten production and there would be no really good way to reverse this effect. However, if you are not mixing the cookies for more than a couple minutes, this is not likely the issue. Other things can effect the texture of cookies that might be a byproduct and not a direct result of the ...


2

The wattage refers only to the power consumption of the machine but tells you nothing of the power efficiency or the amount of force the mechanical parts are built to handle. The problem with this value is that it is seen as a selling point in the consumer market and building a machine with a high power consumption is a trivial task from an engineers ...


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