Kenwood kitchen machine: working with attachments

[pancake dough]

Girls, hello everyone! tell me, maybe I'm doing something wrong!
kneaded pancake dough, first beat the eggs in a bowl, then added a little kefir and slowly began to pour the flour, then added the remaining kefir and beat at high speed! As a result, flour stuck to the side and on the bottom of the bowl and lumps of unmixed flour floated in the dough! Can I adjust the nozzle incorrectly? I'm honestly shocked by this result

Pancake dough I make in blender... I put everything in there at once and beat it.

#Zhenya #, You whipped with a whisk? If a whisk, then poorly adjusted means.

[AT910]

Good day! I'm looking forward to bringing me AT910
And then I came across an Italian forum, where there is a whole topic on cooking pasta in Kesh.
here are those pasta recipes which I liked

Citrus pipes:

Ingredients for 3-4 servings:
250 g wheat flour (in the original di farina di grano duro - finely ground durum flour),
1 egg,
orange and lemon,
some pepper
4 tablespoons white wine

Add lemon and orange zest to flour and pepper.
Start stirring with the K-attachment and add the egg and wine. The dough should be crumbly and dry rather than damp. Pass through the nozzle for pasta (hollow tubes), dust with flour and let dry for a couple of hours.

Sauce:
In a saucepan, heat two cloves of garlic in four tablespoons citrus oils (pour the zest of lemon, orange and tangerine with olive oil and let stand in a dark place for 10 days), remove the garlic and add 100 grams of smoked salmon, cut into cubes with a knife.
Squeeze out the juice of the lemon and orange, from which we removed the zest, mix with salt and pepper and add the cream, heat. Serve pasta with sauce and fresh parsley and a slice of citrus.

a source 🔗

Fusilli:

Ingredients for 3 people:
150 grams of flour 00 (Fine flour of clearly soft grades),
100 grams of wheat flour (whole grain flour in the recipe),
2 egg whites
2 tablespoons of white wine.

We prepare the dough with a K whisk, the dough will turn out to be crumbly and dry.
It is recommended to scroll the dough through the mold at second speed so that they curl up into spirals.
Originally served boiled and fried with onions, chopped basil, salt and pepper, and grated cheese.

A source: 🔗

Spaghetti with porcini mushrooms

Ingredients for 3 people:
250 g wheat flour (di farina di grano duro),
40 g of dried porcini mushrooms.

Soak the mushrooms in water. After swelling, drain the excess water, as a result, the mushrooms should weigh 110 grams. Punch the mushrooms in a blender.
Combine the mushroom sauce and flour at the lowest speed using the K.
Pass through a press, dust with durum flour, let dry for a couple of hours.

Served with mushrooms heated in oil, salt, pepper and garlic, whipped with their water (as I understood the water in which the mushrooms were soaked) and a tablespoon of truffle sauce, garnished with finely chopped parsley.

A source: 🔗

The most interesting was how the Italians who are not burdened with culinary regalia prepare pasta. And they add wine. By the way smoked salmon sauce you can do it just with salted red fish, my friend taught me

Cut 200g of salmon into cubes and fry in olive oil (in oil, stew garlic and spices, zest before that), add a glass (half a glass can be used) of white wine, evaporate and add cream, warm up.

Everything, my guests simply dared to ordinary pasta and asked for additives. And no cutlets.
People don't often ask for spaghetti and noodles from me, mainly we eat thick pasta (rigatoni) and spirals (fuzilli) - now I've seen five types of these fusilia.
I plan to freeze.

And how do pappardelli differ from the noodles that they make on the dough roll? they are flat too

I make pasta from the flour that is at the moment, but I always add semolin semolina in a ratio of 1: 3. I make a dough on eggs for every 100 grams of flour, a little salt. Knead everything, wrap in plastic and leave for 20 minutes. After that, in parts, break the dough in a food processor (food processor) into crumbs and from it we are already making macros.

[cups]

I read about cups(can't remember the number) for chopping ... I make pesto sauce, but even one at a time icing sugar They paid for themselves long ago .... I often do it.

Strange ...
It is the sugar that the instruction does not recommend to grind on it

I also make icing sugar in glasses! Nothing heats up! Very comfortably!

And I

And mine is warming up where the knives are.

[yeast dough]

Girls, please tell me how many minutes you knead yeast dough? for example, for bread or butter? How long does it take for Kesha to rest?

Svetlana, I knead for 10 minutes to 15 minutes.
I put the speed 1 - 1.5

Maria, and I read in the manual that yeast from min and gradually to 1 increase, I'm talking about the hook.
And how much is the maximum allowed kneading time interesting? the longer you knead the dough, the better it is.

That's right, mix the ingredients for a minute, and then go to 1 and knead the dough))

I first stir any dough at a minimum for 2-3 minutes, then turn it off for 20 minutes, then turn it on for 1 ... 1.5 ... 2 (depending on the dough itself) and knead for 10-12 minutes, as a rule, this enough.
If the dough contains oil, then I add it after the dough has rest, before the final kneading.
But if we are talking about how long Kesha can work without interruption in general, then this time is quite significant, much more than it takes to knead the yeast dough.

[low speed socket]

Girls, please tell me, maybe there is some secret to inserting nozzles into low speed socket, I'm even worn out to insert them there. Now it is inserted with a running start, then I jump near the combine for about 15 minutes and no matter how, just in any way, it is not inserted, even if it cracks Such equipment is expensive and such difficulties, I really don't like it ...

vernisag, see how the auger hole in the nest is turned. Turn the auger with your hands so that their directions roughly coincide. Insert the nozzle and twist slightly left and right. Remember to release the latch

On the nozzle, I immediately twist the protruding spike to approximately the same position as the groove on the machine, pull back the lever, insert the nozzle and scroll a little

[Cube]

Cube does not cut soft cooked vegetables. only they are clogged.

Yeah? But I cut into Olivier and boiled potatoes, and carrots, pickled cucumbers, excellent even cubes, and I did not hammer the meat by hand - it turned out too soft, but she rubbed the eggs rather than cut them, but I still really liked it. Five minutes and Olivier's bowl is ready, it took longer to peel the vegetables!

I have been cutting boiled vegetables and eggs into cubes for more than 3 years, at first there was a Bosch cube (the girls taught in that topic), vegetables and eggs are boiled the day before, we put them in the refrigerator at night, they are cold they are cut very well and evenly in the morning. We throw from the softest to the hardest, on Olivier first eggs, then potatoes, carrots, sausage and finally cucumbers, I cut everything at 3-4 speeds, and I throw 3 eggs or 2 potatoes at once, press down with a pusher so that they do not jump, then the cubes get even.

[Problems. AT910]

Problems. AT910
Girls i got sorrow
I made a paste and the ring cracked ... my husband looked and said that it was not metal but some kind of silumin.

On Monday I will contact the service ....

Despite the fact that I managed to do only 5 portions at the end of December, and now I decided to pamper people again, made one portion, did not even have time to start the second one, I heard a crack, turned off the machine, barely took off the nozzle for pasta slicing and this is what I saw, I can’t unwind at all.
This pasta attachment.
Tomorrow is a working day, the replacement is unambiguous, but I am shocked by this quality.

Oh girls, I have trouble
Who has a nozzle AT910 help, I can not take off Bosko which goes with a knife. I have already unscrewed the knife and managed to break off the bar, but she sat crookedly and did not move. I thought to unscrew the whole structure, but it doesn’t even work.

bukabuza, It spins in the opposite direction !!!
Remove the attachment from the machine. twist the outer ring back and forth. It will still have the interior and the overlay. They also twist out, and not just take out. I also suffered at first
calmly remove the instruction from the cabinet. exhale! and study it carefully!
If it was crookedly twisted initially ... then the knife would not chop off the "zapadletso" ... Or chopped off? From ideas, to pause until the morning at least. If the dough got there and worked like glue, it will dry out sooner or later and release the ring

natali3279, disassembled disassembled, but had to sacrifice a knife. It turned out that I twisted the first one crookedly and did not finish a bit, and because of this I entered crookedly from above with a knife and they caught one another. I want to call the service on Monday. suddenly the spare part can be ordered separately.

[Meat grinder. Backlash.]

Meat grinder. Backlash.

Here's how, it will also fall behind, but it works well, does not stagger.





Here at work:

Heck, everything sticks out far away ...
I literally have a couple of millimeters.
But there is little backlash.

It may be far away, but everything falls into place normally and does not move during work. Roughly as it was said above, about 5 mm on top, about 2. On the bottom, no complaints.

I also have a gap of somewhere 3-5 mm and backlash, but at the same time everything is clearly in the grooves and works properly!

[bowl]

Messed up bowl from AT647... Washed in the dishwasher many times, everything was fine. And this time I cut lemons for the first time and put them in the dishwasher about an hour later. The result was horrifying - the entire once transparent body is covered in whitish spots. Unclear if lemon juice is so aggressive or lemon juice combined with dishwasher powder? Was upset.

[souffle nozzle]

Here is a video about souffle nozzle

And someone else has such a nozzle AT 512? Is it better and than the Flexy tips?

I have.
It is not rubber silicone like flexi. It is made of plastic.
It is used when adding flour to whipped egg whites. Biscuits, macaroon, etc. Mixes very well and gently with minimal protein settling.

Sieve attachment / wipe

Plastic is AT992, it is for the Chefs, and for the Majors it goes AT 930, there is aluminum instead of plastic.

For the boss, it goes less with a platinum ring, and for the Majors it is larger in diameter and an aluminum ring.

On the manufacturer's website, the dimensions of the diameter are the same, but this is on the top, and on the bottom, only if someone measures it with plastic ...

I think the height of the blade will not fit from Chief to Major.



And here is the disc on the bottom.

Girls, fit in diameter
So I put him in a bowl


But look at the pins of the blades. Where the thick pin is from Madzher, And where the soooo pin is from the Chief.
So it won't roll. Here

And from the master twice as deep.

[AT312]

Girls, and the nozzle AT312 - citrus press suitable for everyone or are there differences too?

it's probably too late, but I will answer for others that it is the same for chefs and for majors.

[Kenwood MG 510]

Can anyone say with confidence if the meat grinder attachment fits Kenwood MG 510 to the harvester Chef KMC570?
I just want the nozzle, but the prices for them are now inhumane. It is possible to take a meat grinder much cheaper.

AlexAGFAlexey, I looked, I have just such a meat grinder and such a cache, everything fits very well.I bought a meat grinder for a long time and went along with a slicer, a low-speed grater is also called differently, then I bought a press for berries and a cube cutter for the meat grinder, and all this is perfectly attached and now works on Kesha, the kitchen machine. Only if I make more minced meat, for freezing, then I still use a separate meat grinder, higher power. I wrote about this above in Temka.

Girls, dear, tell me, please, if anyone knows - is it suitable meat grinder (and maybe some other nozzles) from prospero to chef 010?

Prospero is KM266 / 287/289/242....? Then no, it doesn't fit. Suitable from any chef, major, MG4XX \ 5XX meat grinders

[meat grinder]

I twisted it by 3, I wound myself on a knife of every byaki and was very disappointed meat grinder , but when I turned on the speed more, I was satisfied with the result and calmed down on this

I turn it on for the fourth degree.

Irish, I had the same thing, I was also advised to sharpen .. Well, I did not chop, such an infection, crumpled and that's it! And then I read the instructions more closely, and it says, do not tighten the meat grinder ring at once, but first stick the nozzle into the socket, and then tighten it tight. I did so, cuts like a beast, now I only dress like that. Try it, maybe you have a problem with this too ... maybe the knife is not very even, maybe it's a lattice, but in this way it squeezes well.

[Flexi nozzle.]

Flexi nozzle.

but the silicone stirrer, which is empty inside, I did not like at all.

Lisa, what did you do to her? I whipped cottage cheese with sour cream, I liked it. And also butter with powdered sugar, it turned out well too.

Do not worry in advance, you may like it. So I showed butter cream, according to the recipe 250 gr. butter, syrup from 150 gr. sugar and 200 ml. milk:

on it I have doubts whether it is good to whip the butter cream for her, whether it gets stuck in the middle. Who has AT 501 please unsubscribe on the work of this attachment

There is an empty middle, nothing can get stuck in it .. This is a normal nozzle, whips well, creaks a little at first. Did not disappoint, but did not cause delight either

I whisk butter cream with an ordinary whisk, this rubber nozzle is idle, so I'm thinking where to adapt it.

Gulya, but he does not smear on the walls, otherwise I once tried it with a whisk - so he scattered all the butter on the walls, and he turned himself calmly in the middle

I knock down the oil K with a nozzle, normally, but I periodically remove it from the walls with a spatula. Now I'm also thinking about the AT 501 and AT511 attachments

Well, I don't put a little oil in Kesha, for 200 grams of oil I have Boshik) and if there is more, then Kesha. he also tries to smudge butter, if its grams are 250-300, but then you start adding condensed milk, the volume of the cream increases and is already whipped normally. well, maybe once or twice I'll scrape off with a spoon at the beginning of whipping

Parallel,
I just rubber for oil and use.
Beats perfectly, does not even beat, but grinds, even the cold butter is somehow perfectly ground to white. And the fact that it is empty inside does not affect the quality in any way. She smears oil on the walls and it turns out like we ourselves rub against the walls of the bowl with a wooden spoon, when adding condensed milk, I simply remove it from the wall with a spatula.
It is very convenient when you make a bird. Beat butter with condensed milk with this attachment, and whisk the whites with a whisk (and you don't need to wash the whisk, and be afraid that you will wash it badly and the whites won't beat)

[Stirring attachment]

Stirring attachment

Girls, what is the standard nozzle in the form of a hook combined with a shoulder blade for? This is me about the 80s models.

This is for cooking hot food such as roast. It gently mixes the contents during the cooking process.

Honestly, I used this attachment only 2 times when I cooked pasta with mussels.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=412028.0
There are tomatoes in it and this attachment does not turn them into porridge during the cooking process.It will be good for such dishes.
I do not cook soup in such doses, so I did not even try to cook there.

[Press attachment]

And this is what I found, can I have a pie from the shelf?)

In the summer I tried to make juice first from strawberries, then went currants, gooseberries, raspberries, blackberries. Press attachment squeezes out the juice perfectly, the cake comes out almost dry.
Recently I decided to try to squeeze juice from a pomegranate. The result exceeded all expectations. One pomegranate produces about 100-150 g of juice.
Then I tried apples - it squeezes out 100%.
The press attachment also works for cabbage, green leafy or soft vegetables, herbs. In the future I plan to try pumpkin and spinach.

That is, it can partially replace the auger squeezer, and these are the most useful juices, the same vitgrass can be made .. if only someone squeezed the grass, but it’s not the season and there are hardly such maniacs of healthy eating. Or is there?

Alexey, thanks for the good idea! How would you experiment with little blood on a carrot now?

Mere, Olya! The auger at the press is made of plastic, quite durable. But the mesh through which the juice is passed is soft. Therefore, hard particles and bones can break it. Do not use it for other purposes, except for rubbing soft berries and fruits. But for these purposes I like it. The juice is rich, with pulp. Delicious!

Esvt Svetlana, what material is this mesh made of? .. Soft and not strong? ..

Olya! I can't say for sure, but I think the filter is made of thin sheet steel with plastic ribs! My knowledge in this area is small, and the instructions do not contain data on materials.

I have read the quote you posted. But I have very big doubts that all this is about this attachment. I certainly would not have decided on pomegranates, and of course apples too. Although I should note (I recently visited the forum, but I already understood ...) the forum users are restless people. They love to experiment. If you decide, it will be very interesting for me to know about it.

Share some disassembled photos of all the insides of the nozzle.

[induction]

olesya555, induction models 080/084/086/094/096 differ from non-inductive another kind of hook, whisk. A dough sheeter, a nozzle for mixing flour into proteins, a cube, etc. is available for those and other series. You need to decide what exactly you will do with it (what dishes) and the solution will appear.

[Honey cake]

Honey cake knead ?? And I never, - on the stove, and then manually mesh, and as quickly as possible - it turns out gentle))

and there it turns out sooo quickly, I warm it on the stove, pour it into the combine, K-shaped nozzle it is mixed well, just for one or two, very quickly and efficiently, not a single lump. The main thing is to knead with K-shkoy, I just foolishly kneaded with a hook in the last combine, then it was quite a long time, and then I changed the nozzle - and voila)
As for the sounds - well, of course, it makes a noise, but not as much as, for example, my former gastroagist before, that one roared like a tractor.

[difference 020/040]

In what difference 020/040?

040 is 020 with timer. Honestly, when choosing such units, I always proceed from the fact that the simpler, the more reliable, there is nothing to break. When one mechanic is without electronics, then there are fewer breakdowns, and it is easier to fix. That is why I did not even look at induction. Moreover, induction is very afraid of voltage drops ...
Whisks and hooks from induction can then be ordered additionally at will, although I do not see the need. I like my whisk, it's just more frequent than in induction.
recently in FB I saw a post - an ode to Kenwood from Eddie Spence (if it says anything to you). So there were about 40 enthusiastic comments from Kenwood owners, while working for people for 30-40 years. Without timer and induction ...
And another confectioner from Spain published a photo of her broken Kitchen, and not Artisan, but a professional one, about whom they also said that he was all iron and unkillable. He worked for her for 2 years. She shed tears there.
In general, punctures are possible everywhere, but when there are fewer bells and whistles, then punctures are less likely.

[Berry press]

Berry press
Mere, it's hard to evaluate the check. Let's say everything will work out of apples-carrots-grass. Five times. Well 10. All at once "Aaaa! Urgently buy up all the presses, until the bread-makers have taken them away to the bins !!!!" And then sit kirdyk?

I also looked at the press reviews and we probably saw the same thing here - 🔗 pomegranate and apple in pictures, but the juice yield did not please me. From 300g of apples, 150-200 juice is not enough for a screw juicer. In fact, half. And the cake, judging by the pictures, is not very dry from apples.
And then another and so it can turn out

Anatoly • 2 months ago
The nozzle served for two years, the filter sieve broke. It's good to squeeze pomegranates, apples and not very tomatoes on it, it's a pity that you can't buy a sieve separately.

it's already here- 🔗

Of course, no one knows how it [the attachment] was used for these 2 years. We need BUCKETS of currants, right? And the instructions say a pound at a time.

Process no more than 500g of food
at a time and clean the filter regularly
during juicing to maintain the
optimum performance and prevent
the filter from becoming blocked.

By the way, Kenwood himself writes that she can squeeze greens, but he strongly recommends mixing greens with other products in view of low juice yield.
For myself, I concluded that I can grind the berry with a sieve nozzle. And for large volumes, you want a full-fledged screw juicer. That's what I was greedy when you could get her for 20 drop dead. And now over 40 ...

KoFFka, I completely agree with everything, so I have already purchased a separate screw. By the way, the girl in your review writes "the juice comes out more than on conventional centrifugal juicers", although the cake looks wet, but it turns out that it is drier than the centrifugal one, not to mention the quality of the juices from these two units.

I was interested in the sieve - this is the most traumatic place, they fly on stationary auger squeezers if they are not used correctly (they tear their bones, so no fruit with seeds), but about the fact that you cannot buy a sieve separately from Kenwood, the news is sad, although it is necessary check, may be bad looking.

As for "5-10 times everything will work out", this is understandable, there is no talk about it, on the contrary, the experiment will consist in the fact that after the purchase there will be a goal to find out its capabilities, that is, to exploit the full program with carrots and beets to those for now ... in order to save the rest of the press not yet bought or already bought and shuddering now)) or to find out that she can do it and someone will be able to use it and be happy.

There are several reviews on the use of the press as a squeezer of juices not only from berries and soft fruits on the network, the first one I came across was published on the website otzovik, here it seems like links to external resources are prohibited, so if you are interested, find a search engine or knock on a PM - I will send , I added it to bookmarks.

The French have a good website, where you can buy everything in parts:
🔗

And not only for this attachment:
🔗

MereAnd I do not compare the press with a centrifugal one. Where can they be compared to them? I mean, the press in relation to the auger juicer is not so big.
Sieve yes, it is understandable. I hope that the auger (more or less correct auger, and not Chinese China and exclusive for Russia) have a sieve that is well strengthened as compared to presses and cheaper models. Although, of course, comparing the thickness of the metal of the sieve and the amount of plastic in the stiffeners is already beyond the bounds
By the way, you can buy a sieve, on this site Anatoly was answered by an official representative that it is for sale. I don't know how it is in the Ukrainian service, but our sieve will probably cost a full nozzle as usual.

In general, I can take part in an experiment, you can write me down, it's not that kind of money to be greedy when such an entertaining thing is offered, but in the presence of a separate screw juicer, the meaning of this press is lost, in my opinion.
By the way, links can be BUT inactive. That is, just text as in my message.If you are completely afraid, remove the Active links under the spoiler - these are highlighted ones that you click on and immediately go to where they are sent))), these are allowed only within the bread machine itself.
UPD. Exactly. The entire nozzle is 64 euros, a separate strainer is 23 euros. And this is in France. Add Russian realities and it will turn out "oh well, this is a strainer"

No, strainer 12.50E.

Oh, really! Sorry I looked at the knob on the strainer and thought it was a strainer without plastic

[flexible whisk]

Hurray, hurray, come mine flexible whisk, tomorrow there will be a comparison with the new version.

Full set

[Kenwood Centrifugal Juicer AT641]

Kenwood Centrifugal Juicer AT641

I threw grapes into the usual one, berries - I hardly press.

What usual? Auger? Centrifugal? Kenwood? Nipanyan!

Centrifugal juicer attachment Kenwood AT641

it is not surprising that it does not press. With her turns, the berries vzhzhzh and flew ... into a bowl for cake cupcake

And how does it squeeze fruits and vegetables - does it suit? I read that it was the centrifugal nozzle that they failed. And the cake is wet, and not very well collected ...

In my opinion it is good, but I made the juice 2 times. And before that, I also did not use others.
Everything seemed to be dry, but I have nothing to compare with.

[mini shredder]

Hostesses who use the attachment mini shredder for chopping nuts? Are they dry? I grind in a coffee grinder, the crumb becomes greasy. Please share your experience.

polisher, the crumbs also become greasy and the pieces are not uniform. There are large ones and there is absolutely dust.

polisher, I rub nuts on an old Moulinex - the meat grinder is completely dead, but the grater is still working, such as in the Kenwood AT643
It has chocolate on it. Choose the size of the crumb yourself. If you need flour, ask about the mill.

I am using a Moulinette chopper from Moulinexe. Before that, I had an 800 W motor, now I bought 1000 W. It crushes chocolate (you need to cool it well in advance), cheese, nuts into small and uniform crumbs.
If I put chocolate or nuts later in the dough, then I add another 1 tbsp to the chopper. l. flour - then the nuts are guaranteed not to stick together.
sold as a standalone unit. This is good because the motor is very powerful.

Actually, I look at it just the size of my coffee grinder. Then they would have to grind the same way.

there is a difference - there the bowl and knife are removable and easy to clean. I also make liver pate and pesto there.

leostrogFor the pate I have a fine chopper knife in Kenwood! I just can't think of how to quickly chop the nuts.

I use. But I grind the nuts in a ceramic mortar And in a mini-mill - coffee, sugar, flax seeds, etc. The nuts are also very fat in it.
The cheese and chocolate at high speed are wonderful.

I like to grind nuts in the Topperway hand chopper, I don't remember what it is exactly called, a small red jar, in the lid there is such a jerk with a string, it sets in motion a 3-blade knife. Very fast and the degree of grinding is easy to adjust - any pieces or almost flour. Still on the bread mill there is a specially-type very miniature manual meat grinder for nuts, lies with me, I have not tried it yet, it seems to me it will be good. and somewhere else on the forum I read the advice that it is necessary to slightly freeze the nuts, then the oil does not have time to stand out

And today I chopped hazelnuts with a food processor. Better than in a coffee grinder, but the oil still came out a little.

To get even nut crumbs (not small, but about 3 mm pieces) I recommend just such a convenient mill - prepworks nut chopper

I can't get the powder to the desired condition, the knife heats up, and the sugar begins to melt.

And I succeed

[press attachment]

Girls, help me solve the problem, do I need press attachment for berries and tomatoes AT644 if 100% I will buy a sieve-rub.Someone wrote that you can't make a lot of juice with this attachment, but I will need to make juice from a bucket at least from a bucket (the option with a separate screw juicer disappears due to the lack of space for it). And in general, how do you like this AT 644 attachment?

Sieve rubbing makes puree, that is, separates ALL the pulp from the peel and seeds.

Girls a cubes everyone is hard to understand or I have not adapted. Barely barely opens

The first few times also sucks, then I got used to it.

[difference 502 flexi bitter and 512]

And another question. I'm confused about what difference 502 flexi bitter and 512 as intended, that is, if I have flexi, then 512 is not needed, or all the same, these are 2 different functions of the attachments. It's just that now for 36 euros you can order 512 from the Germans (already with delivery), so I think, maybe you also need it?

Alycha, these attachments are different, 502 is suitable for mixing creamy consistencies, sauces, curd, it mixes, butter, butter, cottage cheese grinds. And 512 has a completely different appearance - it is indispensable for biscuits, casseroles - wherever you need to carefully introduce flour into the whipped proteins so that they do not settle and the dough remains airy. Look, they look very different.
By the way, in a neighboring branch, Svetlana posted a video using these attachments.

until she comes to the nozzle to add flour to the whites or a whisk? For some reason I thought that just 502 and mix, bad. And 512 more, it is suitable for a 6.7 liter modjore, really.

Alychayes, 512 is for major players, and 511 is for chefs
As you like. Then it is more difficult to get everything out of the whisk, I would use the K-shku at a very low speed.

Yesterday I mixed flour with a rubber staff member. Did not like. They settled a little.

Yulia, yes, I didn’t risk her, I thought that she seemed to "beat" the proteins a little, she was afraid that they would settle.

Violin,
I previously kneaded K-shaped. It was better.

And the regular rubber today was kneading thick rye - super.

Girls, thanks for the advice to use flexi nozzle for curd casserole! really liked it)

[Rye bread]

Rye bread
200 g starter culture (300, 400, 600), 1.5 tsp salt (2, 3, 4), flour 300 g (450, 600, 900), water or whey 2 -2.5 tbsp. (for a large portion, for a small one I don't remember, I usually add it by eye).

I tried many different options, in the end I settled on the simplest one. So we all like it better.
It turns out like this in HP

So in the oven

or so

or like this

Thank you. I will definitely try your recipe.

I bake on my sourdough - I have two of them, rye and white. I have eternal leaven - https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0

My recipe is 200 grams of sourdough, 1 tsp. salt, 1 tsp sugar, 2 tbsp. l sunflower oil, 250 g of water and 550 g of flour
in a bread maker

and white

I also did Italian panetone, I liked it very much

djemma, and what kind of leaven did you make panetone ?!

On the same eternal, only fed with white flour, until everything turned white, without a single grain of rye.

[beat eggs with sugar]

And now at 020 beat eggs with sugar... 10 eggs - right at the limit. It won't fit anymore and is sooo long compared to 5.

3do4ki, about eggs on a biscuit - I beat 13 pieces, this is the maximum, it does not climb anymore, but they beat perfectly, only you have not enough sugar in comparison with my version - I bake vanilla on boiling water, there are 13 eggs-650 grams of sugar, that is 10 eggs will be 500 grams. eggs of category c0, weight without shell - 60 grams. the only thing, of course, you can't mix flour in the bowl, I mix it in the bowl.

Parallel,
Stunned how much. My biscuit is sooo sweet for my taste.
I have large home eggs. They are 50 grams each + -.

the instructions say that there is a maximum of 16 proteins or 10 eggs, so it's not surprising that it's at the limit. I also beat 6 eggs to such an extent that almost the entire bowl is occupied.

[on a high-speed grater]

Today I rubbed the cabbage on a high-speed grater and I have adapter on which it is attached warmed up strong

It depends on how much you rubbed.From a small amount (1/2 medium pump) it heats up, but not much.

A small swing of red cabbage on a coarse grater.

Today grated 3 large raw beets, not warmed up at all. But, from time to time I draw attention to what heats up to a warm state. But what I was rubbing at that moment, I don’t remember.

[stigma]

Girls, tell me please, but on the dough roll, after all, Kenwood is not written anywhere? Something I thought it would be stigmaif the original nozzle ...

Looked, also not written.

I may be wrong, but I read somewhere that the dough rollers are not native (keshin) there, Kenwood buys them from Marcato in Italy, I already have a Markatov atlas, so I am not even puzzled by such Kenwood attachments.

Isn't it written? Kenwood is written on the nozzles for cutting paste, then it should be on the rolling.

[AT644]

Girls, answer who has a nozzle AT644 (AT642) berry press and tomatoes, it really clogs up quickly and, in principle, is only suitable for 1-2 glasses of juice, but for large quantities it is not suitable ???

irysikfI have an AT644 press attachment. I acquired it recently and I have little experience of using it. Used only on small amounts of berries, mainly to extract juice from frozen cranberries and currants (1-2 glasses). Since I then use the cake for making fruit drinks, I set the end of the nozzle to max (the cake is wet, but nothing gets clogged). It seems to me that if you use the nozzle for large volumes and set the cake output to min, you will have to clean it quite often, although it is not very difficult. My opinion is that after all, the nozzle is not for large volumes - but, I repeat, I have little experience so far.

I made tomato juice in the summer. I had a tomato 10 kg. At the beginning, I missed 2 kilograms without cleaning, then cleaned it, and after that, after every 2 tomatoes, it clogged and had to be disassembled. I spat on everything and took out a juicer.
+
Good juice came out, easy to pick up and clean, cake is dry for min.
- very few products can be skipped at a time.
But the manufacturer said so - 500 g, so I'm not angry that the nozzle is not suitable for blanks.

[lentils in a meat grinder]

Girls whoever grinds lentils in a meat grinder? I was making meatballs from Omela, I was all exhausted, I dare and clean 2-3 spoons, she, a viper, clogs the auger so tightly! She often made cutlets on the old Mulka - easy! And Kesha is kicking something!

Svetlana, the AT941 grinder is more suitable for you.

Well no! When the night stands in water, lentils become as fresh, straight crunchy, you can chew like that. The old meat grinder easily butchered her, she's just about to give up! She is 15 years old, all squeaks, buzzes, puffs ... A full replacement is needed!

[meat grinder mg516]

In the Moscow Eldorado meat grinder mg516 at a price of 6999. Includes: motor +at950+mgx300.
Shl!
MGX300 is fully compatible with our machines.
🔗

And what does it mean compatible? This means that you can put on various other attachments for example from 086?

Yes, the low-speed drive of the machine and the grinder are fully compatible, all attachments are also (those for the low-speed drive).

NOODLES, I was told at the office that the cube, for example, is suitable for combines and for 400/500 series meat grinders, and MGX300 is not suitable, only for a meat grinder
Although AT 643 fits both there and there ...
Maybe because MGX300 has plastic "tips", and at 643 metal?

MGX300 fits exactly, the nests of the KM and the meat grinder are the same. The shanks are really plastic, well, figs with them. I use the MGX300 attachment with both the machine and the meat grinder without any problems.

[blender attachment at 358]

Girls, please tell me blender attachment at 358 do you often use? what do you do in it, besides puree soup and milkshakes? Difficulties with installation and removal on the drive for everyone? makes sense to take?

Violin, Svetlana, I make pates in it .. very convenient, I like it.Although I took it to replace the freestanding one to make smoothies, I cooked it only once, but the pates are constantly. With installation, removal a couple of times there were really such situations. But now I got used to it and everything is easy.

P.S. Regarding the question "does it make sense to take?" I will say "yes", but apparently I will not be objective, since I am still in an ecstatic state from a recent purchase. Well, I like absolutely everything in it and almost all the attachments) I bought the blender separately, abandoning the food processor, I didn’t regret it much, because the blender + high-speed combination was more useful for me.
I stopped tightly tightening all the way and it is removed very easily. Wear it even a little longer, because you can't get into the grooves right away, you need to turn slightly left and right and as soon as he "sits down" turn, but without fanaticism. That's all. Shooting is quite simple - turn, shoot. It is easy to clean - you can sometimes just rinse it with water, and if it is greasy, such as pate, I pour a drop of water and detergent into it and turn on the speed. Then just rinse.

Violin, I constantly use it. Now they are "addicted" to green cocktails, but they will come in handy on the farm. We are not idle. Puree soups seem to me more convenient submerged, less dishes get dirty. There are no problems with removing and installing, it can be difficult to disassemble, but I usually cope on my own, you just need to apply a little effort, if I have previously tightened it strongly.

I don't like the fact that it is sooo heavy, I don't want to take it in my hands at all.
I took out my old food processor, where the blender is small, light, convenient and crushes everything into dust and is much better than the Keshin blender. Often I make dough for pancakes and pancakes and grind something, but nevertheless with brown, Keshin removed it from sight ...
You can start throwing your slippers.

I also don’t like the blender, the knife is small, somehow it doesn’t stir everything and it’s very difficult to turn it off to wash it, I don’t use it.

And I like the blender, though so far I only make milk-fruit cocktails, albeit really heavy (but I have no other similar one, there is nothing to compare or replace). It washes quickly, it got used to spinning in the same way as the food processor (the girls here advised to install a nozzle on the nest and turn it slightly in the opposite direction - it is very easy and straightforward to spin everything in 1 second).
We really like milk cocktails with frozen fruits. But I noticed that to make the cocktail thicker, you need to pour milk with fruit up to the mark of 400, if I pour 600, then it will not turn out so thick. But my children are most delighted with the blender - they can drink a cocktail all day.
But the cocktail just made of milk and sugar did not impress me, it somehow does not whip so airily. For comparison, I once had a Zceptor mixer - I loved it sooo much (but unfortunately it burned out for me), pure milk cocktails made with it were just great.
Frankly speaking, I would not refuse a blender, but someday I will buy a Ceptor mixer too

Violin,
often there are no problems with the installation. It's sometimes difficult to disassemble. Twists tight.
I often make ice cream in it.

It is heavy in comparison with stationary ones, but there is toxic plastic everywhere, and this is glass.
My glass glasses were cracked in the PMM !!!! CAUTION!!!
And for hot you can use. I grind pumpkin soup in it and grind gazpacho.

Violin, I even got hooked on kneading pancake dough in it.
It turns out incredibly great, although at first I doubted ... and without lumps!

Girls, a store representative working with this technique confirmed that it is better to unscrew this base. I wrote that I do not do this when my blender is used, but apparently it should be done.
I must agree - a bit heavy, but here everything is understood in comparison - my stationary Braun blender with a glass bowl of the same volume and the same heavy, plus (or rather a big minus) it also had a base with a motor, which was needed somewhere all the time clean, so I immediately replaced it with Keshin (the bowl is the same, and you don't need to drag the motor base back and forth). There would be a smaller volume, it would probably be easier, but would this volume be enough for me? Not sure.

I like the blender and also make dough for pancakes and pancakes in it.

[Comparison]

Comparison - Food processors Kenwood titanium and Bosch MUM86 (what I really wanted to buy, but it was decently more expensive). The film is in German, but the meaning is clear from the film itself.

There you can see what the difference is - this is the "planetary" movement of the nozzle. Motor power -1600 W.

and one more video

[speed]

I have a request for experienced cashevotes. If anyone is not lazy, please write to which speed what attachment to use.

Angel with horns, at the highest speed only with a whisk. K-cache, silicone by circumstance, did not use the highest ones. Hook up to 2. Strainer and freezer for 1. I use everything that is put in the high-speed nest for a maximum of 3 (grater, multi-chopper and blender). Meat grinder and dough sheeter up to 2. I use it this way, someone can do it differently. I think you yourself will understand from the circumstances.

I wrote out from the instructions:
Meat grinder 4, attachment for stuffing sausages 3-4, attachment kebe 1, food processor knife 2-5, food processor disc 1-3, cube 4, chopper max, dough sheeter and cutting machine 1, k-shka min-max (except dough), whisk min-max, hook min-1.
I have a leaf on the fridge)))

added: nozzle "mill" -maximum speed ...

[food processor (at647)]

Girls, and in food processor (at647) after all, there are knives too, with its help really pates make?

Calm down, just if you don't like the uniformity, redistribute a little with a spatula and turn it on again.
I'm at 647 and I make dough on dumplings with knives, and almond flour (with a cheese disc). But as a grater for vegetables is not enough for me. I want high speed :)

really. It grinds very well, turns baked apples with peel into a homogeneous puree.

[Ksenia]

Ksenia, no, did not regulate))), I was even rather upset that Pts slowly he cooked, in a micron for 10 minutes a liter of cream (I am spoiled). But it doesn’t matter, I’m sure there will be invaluable help for many things (I have choux pastry every day, already what a relief, and I decorate with protein and oil)))

Oh, Olesya, I suspect that you haven't read the instructions: you haven't adjusted the whisk or learned how to use induction correctly ...
For a custard, you need a flexi nozzle, but you can also use a custard or a whisk for a more liquid one. But flexi is better.
All of them, except for the hook, must be adjusted so that the bottom "sweeps" well.
The temperature must be set to 100-110 * C, the speed must be selected according to the thickness of the cream / dough and it is imperative to monitor the speed at the right time, since when T * C increases to 60 * C, protection will turn on and the speed will drop. At this moment, you need to raise the speed to the specified one. Well, without a thermal protective cover, nothing happens.
Here you are, probably, the 101st who stumbles on this! there are already 100 of the same hurry-ups Kesha scolded (they did not read the instructions and run, but Kesha is to blame!) and with a "learned" look they declare that "Pts slowly he cooked", "burned out" etc., etc.

For me personally, my dear and custard and custard dough makes quickly, efficiently and in every sense is good and convenient. And why? Because I first read the instructions

[Rye and rye-wheat bread]

Rye and rye-wheat bread.

leostrog, I have 080 and the rye-wheat bread kneads just divinely, and it is with a hook that it is going into such a good bun. I do this closer to the second speed, and the minimum speed smears.

Honestly, I tried it at different speeds. More often, as they advise in the instructions - starting with the minimum speed and then increasing.I often make custard rye and therefore have already tried all the options ... But it still mixes badly. I have to stop it several times, and collect the dough with a spatula, and mix it myself a little. Of course, such a kneader is still a huge relief for me,

leostrog, I can assume that it mixes better in mine. What model do you have ?!

Katerina, she has Bosch.
I also have Bosch and he is not friends with rye dough. The hook is thin and therefore cannot collect the dough into a lump.

I have Major 1200 W (but what exactly can you do - you have to look at home)

Katerina, well then it's strange. I and 560 were kneading rye dough.
And 80 so generally kneads perfectly.

Kenwood can't be like that, he mixes rye well!

Just kneading rye dough. Everything is fine.


but I pulled it out at 15.50, heat up the oven and start baking


But we got this bread:

Yulia, excuse me for intervening in the conversation, but you don’t do it? They put it in a mold, the dough came up in the oven, and bake it right away? It's just that I also bake bread from one rye flour with sourdough, so I have dances with tambourines for the whole day. At first I knead like a dough, it fits, I knead the dough, it fits, I put it into molds (and kind of knead it) then, when it comes up, then I bake it. I'll have to try it according to your recipe. Do you steamy the malt?

In. I started with the same dances. And then lyalki push me to simplify without losing quality.
And now I set the leaven to ripen at night, and knead the bread separately in the evening, so that fetic acid would be destroyed. I leave it overnight in Kesh. In the morning I pour out the bubbling sourdough there, mix it, arrange it in the molds and put it in the oven for proofing. And I bake how it fits.
Recently I watched the video of German Sterligov. They also bake on their own farm.

And sooo rarely use malt - according to my mood. We like it without him

I baked with ordinary rye flour, it took less than 3 hours of proofing, in a bread maker on a program at 35 ° and baked in a multi bowl in a bread maker. I kneaded with a silicone nozzle and it really mixes everything very well

old Soviet bread makers are just perfect!
I had one like this in Moscow when I still remember it with longing ...
As for glass and ceraimic ones, I remembered: I recently started to master the baking method in the hall. oven. which I really liked, since I am always afraid to put on ceramic. pyrexes and casseroles in a hot oven, so I heat them up in advance.
In a German bread blog, I found such an idea - unfinished bread is put in the hall. oven. heats up in it to the desired rate. and then baked as usual.
I tried this several times and I really liked it.

[Storage of CM and nozzles]

Storage of CM and nozzles

[Beat eggs / whites]

Beat eggs / whites

020 does not whip whites at all

whips perfectly, you don't have time to look back - already a full bowl of meringues ... I didn't regulate the whisk, everything was as it was from the factory. first I beat proteins, then add sugar, and beat with it. in principle, you can probably put everything at once, probably, I beat the eggs with sugar together at once. but I got used to making meringues so simply - pour sugar into the whipped proteins.

ParallelBefore Kesha, I also whipped the whites as expected (without sugar at first), now I don't bother for a long time. The result is excellent. Even on a charlotte I beat eggs with sugar entirely at once ... And before Kesha, the proteins, sugar, yolks in turn ... He spoiled me)))

Yes, I got a little bit of yolk, but I say that before 010 on a biscuit I immediately beat the whole eggs with sugar ...
Soda saved, of course, but was upset ...

surprisingly, for Kesha, as it turned out, a drop of yolk is not a problem at all. and a drop of water that accidentally fell, too) whips up everything, regardless of unnecessary inclusions.

And I can't whisk whites with sugar, whites whip so quickly in a "stand" that the sugar doesn't have time to dissolve ... I do it with powdered sugar

but it does not bother me that sugar does not dissolve. I, like Luda Husky, read that it's okay if the grains of sugar remain, the meringue will still work, since then I have not strained)

Well, on the meringue, it's understandable, but on the cakes to make a shaving brush ... there should not crunch on your teeth.

I also make creams with sugar, just first stir with a spoon, for example, cream and sugar, how it goes, whip in sweet cream / sour cream / cottage cheese. it's just that our powder is expensive and of poor quality, but I have already burned the coffee grinder on powder

And I make the powder in the keshkin grinder, not very finely, just right for proteins and creams.

Girls, I, too, have become insolent and now I do not share eggs - it beats well, a full trough of bisexite dough comes out. I'm not overjoyed, however. I haven't studied the whites for the yolk yet, out of habit I carefully separate them until

With Kesha, the squirrels began to whip instantly into a standing foam, even if you cut them with a knife, there are no peaks at all. Since I didn't need it for the cream yet, I didn't bother, well, I pour the powdered sugar into them, then I will mix it with the rest of the dough for biscuits-casseroles ... And recently I came across the statement that such whipped proteins are worse then keep their shape , quickly settle, and so on .... I tried to whip to the peaks, even the speed turned on only 5, it seemed to be whipped, I raise the whisk - the peaks stretch a little, do not fall, I am so happy I take out a bowl of proteins, but while I was collecting the rest of the "spare parts" to the casserole, they again stood up with a stake Well, eprst ... How to beat them so accurately, so that to peaks, but not to deadwood? How in general, in the process of whipping, to understand to what extent they are whipped?

Look, I just beat three squirrels on a meringue today too, and somehow they beat too quickly. I gradually mixed in 1 glass of sugar, but apparently I had to throw it right away, and beat it at maximum speed 6. Squirrels in general settled ((But the bezeshki turned out to be normal ...
Advise, good people, the algorithm of actions

A glass of sugar is probably a lot for 3 proteins, you need 4 proteins for a glass.

beat at a lower speed, for example 3-4, then it is easier to control the whipping process. I only had the first couple of times before deadwood, now I beat everything at a speed of no higher than 4 and keep an eye on.

the best proportions of sugar bezeshka, we take by weight exactly twice as much as the weight of proteins. Proportions taken from "wet meringue", works flawlessly
I then weighed this sugar into the grinder and into powdered sugar (you can even not very finely, without fanaticism), then I beat the proteins with the powder. From this I make meringues, for decoration, and for Easter cakes.

Yes, on Merengi (or "bezeshki") it is usually taken - for 4 squirrels - a glass, a little with a slide - sugar.
First, I beat the proteins until "standing peaks", and then gradually without interrupting the process, sugar.

For a smear of cakes - one protein - one glass of sugar. It turns out more than Merengi, a dense and viscous mass. But for Easter cakes, that's it! Smear the cakes not cooled down.

My thoughts on whipping whites / eggs in Kesh.
Previously, it was necessary to ensure that the yolks did not get into the white, so that the bowl was perfectly clean and dry. There are no such problems with Kesha: both whites and whole eggs perfectly beat them to any state, including hard.
As for sugar (specially 4 Mouse): it is not necessary to grind it first. It is enough to first stir the eggs with sugar at low speed until the sugar dissolves, and then increase the speed and actually beat the eggs.
This will turn out faster in terms of the speed of the process, and there are fewer body movements, and there is no need to dirty dishes (attachments).
By the way, a small pinch of salt greatly improves this process.
This is if we beat the whole eggs.
And if only proteins, then sugar is introduced after the formation of a stable foam. And here it is very important that the sugar is not too oak

You know, girls, in 23 years of practice, for the first time I hear that the meringue is whipped for 5 minutes. I would very much like to see this fact with my own eyes. I also have a cache, but I can't do it in 5 minutes.I just know how the mass should look like before adding sugar, how - after and how before jigging, and I achieve this state of protein. In production (and there, cream-beating machines are more powerful than home ones), the protein is beaten for at least 15-20 minutes ... So the beating time can be shortened only with vacuum beating, and this is already a production in huge volumes. And yet, I don't understand what it means to "kill the squirrel"? How many times did I beat (up to half an hour or more) nothing fell off ... Once I set the beat in the summer kitchen (whoever has a private house, they will understand) went into the house, and there ... the gas oven was working and suddenly there was an explosion, flames to the ceiling ... dear mom! While she put it out, while she cleaned it ... You understand, I didn't remember about the squirrels .. An hour passed, if not more .. and nothing, added sugar and drove on! This was my Easter

I did not try to kill the protein. I don't know how it is. But Kenwood whips on the strength of 5-7 minutes. And that's it! Why more? What's the point of this ? The mass is already standing. And if you add hot syrup there, you get a wonderful cream for baskets, which form patterns when applied. Before . when there was a mixer of another company I kept it longer. And now...

And what to disassemble? The protein stands, but this is not the "standing", it is too weak. Therefore, I whipped more. I've been working with meringues and squirrels for years. cream, + the thesis was once at the school with these "products", so I know the behavior of the protein well, that's why I said that I would like to see. During these 23 years, what kind of eggs did you have to work with, but it's not about the egg
Spotted: whipped meringue (protein 250 g) for exactly 25 minutes. I opened my notebook with notes from school, I quote: "we begin to add sugar in portions, gradually only (!) After the start of curdling ..." and curdling begins after 8 minutes (depending on the amount of protein). Can you whip one or two squirrels?

Keshka whips the whites to the desired condition in a maximum of 10 minutes

I also support Irina, no more than 10 minutes.
And if you beat it for more than 25-30 minutes, the protein can be whipped. I somehow spun and beat for 15 minutes, then sugar. So the meringues turned out very strange, rather they didn't even work out. The mass was thin.

Why immediately the decision: perevizili? The mass can be watery for several reasons: 1) some technological points were not observed, 2) a drop of yolk got in or some fat in the bowl, 3) it was beaten with sugar longer than necessary (after adding sugar, beat for no more than 3-4 minutes. ) 4) the bowl was wet with water. I don’t know, I never managed to beat the squirrel, although I didn’t get up with it only when I was young ... (I liked to experiment, I had to feed the dog a lot, though) so, girls, do not be offended, I don’t understand how it is?

But does not when liquid is released from proteins, this does not mean that they are over-beaten? In 15 minutes, the proteins will definitely separate into foam and liquid, it was already like this.

Angelina, that's exactly what it means! We beat the squirrels for half an hour using old hand mixers. I can't even imagine what will happen to squirrels in 25 minutes in Kenwood. Yes, and I will not try, why should it be in vain to drive equipment and burn electricity. Beat the whites for 5-7 minutes, you can add a couple of drops of lemon juice, then add sugar (or better powdered sugar) and another 2-3 minutes. All! How many meringues have I remade

It happened that a drop of the yolk fell, the result is the same.

Girls, who beats the whites for 5-7 minutes and then 2-3 minutes with sugar, please show me a photo of the finished mass and photos of the finished meringues.

There is no photo of the finished mass, only bezeshki
Baked in the oven at a temperature of 100 degrees, not viscous inside, maybe because they are small enough and dried well)

baked for 1 hour without convection, the doors were closed.

The meaning of long beating is saturation of the protein with oxygen, then everything turns out to be airy and light, the longer it is beaten, the more air bubbles enter. For the same reason, sugar cannot be added immediately - the mass becomes heavy and takes up little oxygen.Well-whipped proteins and products from it just have a different taste and weightlessness

Well, I didn't beat more than 6 proteins at a time. I beat it like this: first, some proteins until fluffy with a drop of salt. Then sugar (namely sugar, not powder) in 3 divided doses. The result is mass. when there are grooves. once upon a time (back in Rabotnitsa) I read the cook's advice. that the proteins are better to put in the refrigerator overnight, already separated. I take only fresh eggs. This is how I do it. Not more than 10 minutes.

Does the liquid separate during drying? This is the wrong drying mode. And well-beaten proteins with sugar do not give up liquid, well, except after an hour of standing. The sugar-free whipped protein will naturally stratify. Well and correctly whipped protein with sugar does not give off water when whipping. You are saying these things now ... maybe I was lucky and I didn’t come across something unknown, but for me this is something from the realm of science fiction, I studied at the school, graduated from the academy, I have been working in this area for so many years and ... for the first time I hear that! Maybe .... let's meet (this is to Tatianika from Odessa) and you will show me? You intrigued me, honestly!

Tanya, I understand that Yulia, talked about cutting off the liquid during long-term whipping of the protein, what is called over-whipping the protein.
I didn't have that, I just beat the squirrel a couple of times at the very beginning and it turned out to be somehow prickly and dry, like polystyrene. I then whipped the whites for a classic biscuit, and in the end I didn't manage to combine this mass with flour and yolks until smooth.

I trust experience Tanya and I have no doubt about the correctness of its technology. Maybe a lot depends on the speed / operating mode of the mixer?
In my 020 I beat both whites and eggs at 3 (less often at 4) speeds. This may change the time.

Better tell me how to introduce sugar correctly. For the large beeshless cakes, which go in my cake as a layer, I add sugar to the proteins, but it does not dissolve there completely, which is not critical in this case. But for small and graceful bezeshekas, which should melt in your mouth and be delicate and smooth from all sides, this method is not suitable. I heard about sugar syrup. Where can you find out the exact recipe and technology?
Dance, how are you doing such bezeshki?

Lizok, A lot depends on the amount of sugar and the time of whipping WITH SUGAR. Personally, I make the ratio of protein: sugar 1: 2 for the layer, i.e. protein 100g, sugar -200 (it turns out a denser meringue, you can add flour a little for even greater compaction, like Kiev, depending on what you need) and add 1 / 2 sugars after 9-10 minutes of beating, after 5 minutes - with the rest in a small stream, after 2-3 minutes I turn it off, that's it! for meringue cakes (I glue 2 pieces together with Tavricheskiy cream) a little less sugar, about 150 g, but! Beat for 15 minutes, add 1/2 sugar, after 2-3 minutes add the rest of the sugar, beat for 1-2 minutes and that's it. The more sugar, the denser the meringue, the harder (no fanaticism!). I have never done it with syrup, or even heard, to be honest, we were taught that meringue is made only from dry sugar. Maybe you're confused, the syrup is poured into the protein cream in a custard way? Also, you cannot beat with sugar for a long time, sugar and should not dissolve in protein, otherwise the mass will become glossy, viscous, as if floating and the products from it will be tough and with poor rise.

Tanya, I'm talking about the separation of proteins into liquid and foam during the whipping process, without sugar and settling. I had it a couple of times, I went to the Internet to read what it is. I found a description and a photo, they write that the squirrel is beaten. And yes, such a protein cannot be mixed somewhere, but this does not apply to meringues.

Aha! I can't understand anything! We just talked about meringues, because I answered the question about meringues. And I never whisk it separately for a biscuit, I changed all the technologies for my laziness-mother - all together (egg + sugar) and entot beast, Innokenty Petrovich copes with a bang. And nothing is interrupted, i.e.Sugar and yolk will not give the protein such freedom! And this process, which you call perekvila, is CREATION! So, when it started you need to add a spoon or two of sugar, to prevent (stop for a while). Perezbila means ready, and you hit on. Try to leave such a protein for 10 minutes and you will see that it has fallen, which means it is NOT ready! It means that it didn’t beat it up, but it didn’t beat it and, moreover, the technological nuances were not observed! You can whip sour cream into butter, cream. Someone initially incorrectly expressed himself and from this they developed a whole theory that does not stand up to criticism. Therefore, it turned out that we speak different languages!

Tanya, such a protein cannot be mixed into the meringue. And to whip what's the difference in the meringue or not, if it stratifies at the whipping stage.
If this is the necessary creation, then it comes just at the 5th minute. If left, then it does not fall off, and it stands as a liquid and solid foam.
Understood nothing. It is necessary to wait for the separation, does it mean whipped ok? Then why is it not ready and should fall off after 10 minutes, if the stratification is a sign of readiness. Why am I, overwhelmed (in my opinion), underappreciated (in your opinion), I beat further ...
I can’t grasp the logic, sorry ...

Angelina, I did not write that curdling is a sign of protein readiness! When curdling begins, add a spoon or two of sugar to prevent this process. And continue to beat, and then add sugar according to the recipe. I am not afraid of curd and continue to beat (10 min) then start adding sugar. As a result, the mass is collected into one whole. And if you add sugar all the way to the curd, the mass will turn out to be underfilled.
Biscuit and meringue are different things and the processes that occur when whipping are somewhat different.

Do not confuse! Finished protein is a mass ready to be deposited. Curd is an inevitable process that occurs long before the protein is ready. To be able to bring the protein to readiness, you need to add a little sugar, it binds the liquid and the foam together. But personally, I don't pay any attention to this process! Long ago, I "tamed" him. So, I put on the protein, beat for 10 minutes (and forget), then add 1/2 sugar and beat for another 7-8 minutes (at first, the mass becomes somewhat liquid, gradually the mass thickens, as if gathering around the whisk), add the remaining sugar and beat for another 2 minutes. All! The finished mass is dense with a clear pattern on the surface, with grains of sugar, if you raise your head, the mass holds firmly on the whisk, you need to pick it out with a spoon or knock it out. If confused by the croup. sugar (although they are not felt in dried meringues) can be substituted for 1: 1 powder by weight. That's all!

But now I beat not 2, but 1 minute at the end, I bought a bag of sugar, and it is cute ...! For powder it is cool, but in meringue it quickly dissolves and liquefies the mass. For one whisk, I take 250 g of protein and 500 g of sugar. It turns out 23 bezeshki in diameter ~ 7-8 cm. I dry in gas. oven, without a thermometer, by "eye", I check it with my hand. But the gas pressure, the infection, jumps (you can see it by the flame of the stove), so you have to play with the drying time.

[at957a ice cream maker]

Girls! Who has a nozzle at957a ice cream maker! What am I doing wrong? The second time I try to make ice cream and it doesn't work! It doesn't freeze!

I have!
Zhenya, it depends on how you prepare the ice cream. If everything is observed, the nozzle never fails, usually after 20 minutes it already begins to thicken, but not quite (it finally freezes already in the freezer), but it turns out a little thinner than the market sour cream, well, or like dough for pancakes ... And by the end of the "batch" "The refrigerant is really thawing, but the ice cream has already been knocked down by that time.
Double-check if something is wrong with the recipe itself.

I got ice cream! But here's what I wanted to ask! I began to lay out the ice cream from the bowl, the ice cream is light air, but a very dense and not airy layer froze to the bottom of the bowl, although I poured the mixture into an already working ice cream maker!

Zhen, yes, this happens almost always, because the spatula does not circle very tightly along the bottom, and the bottom layer freezes to the bowl - nothing, I spread it, mix it and that's it ...

[Meat grinder]

Meat grinder

Girls, who uses the Kesha meat grinder how, except for grinding meat?

Yesterday I ground lemons into lemon honey (lemons with sugar)

Ira, and liquid does not get from lemons / onions, tomatoes through the hole into the drive? Since there are many complaints on the Kenwood stationary meat grinders that the motor gets inside and closes.

It was really a little humid. Oh, now I won't grind lemons, now it will be scary.

I also ground lemons and oranges. TTT, no excesses. And nothing poured in the direction of the car - everything was outside.

You can also make homemade sausages and wieners.

[Dough sheeter. Noodle cutter. Noodles.]

Dough sheeter. Noodle cutter. Noodles.

tell me, at what level should the dough be rolled out for dumplings and dumplings in rolling? Will it be too thin at 8?

#Zhenya #, 6 is enough

I rolled out the dough for 7. 8 is very thin.

Used a pasta attachment today. I am very pleased. Prepared pasta with chicken and broccoli in a creamy sauce. Delicious. How glad I am that I bought it, and even for such a price! urrra!
Photo from the phone and in a quick way, the family was hungry, in a hurry.



Tagliatelle with spinach

One BUT tagliatelle got out in pairs, that is, the car cut through after 1 ..
Spaghetti is better and it seemed to me that a little dried dough cuts better.
Pre-rolled out to 8 thicknesses on a dough roll.

In general, a thousand times better than a pastamash, which is like a meat grinder.

Today I also made noodles, the dough was in the refrigerator for two days, it seems to me that it became better.

[Macaroni]

Macaroni

what pasta

This is an attachment for Keshe AT 910
Yes, I am very pleased with her. No need to roll, cut
I bought 3 more discs, which I considered necessary for myself
The whole process takes a few minutes for 400 grams of flour (not counting, of course, the time for kneading and resting the dough)

[mini chopper Kenwood AT320A]

Please tell me what volume of the nozzlemini chopper Kenwood AT320A... Can it be used to make 100-150-200 grams of sauce?

180 ml. 200 is already a lot.

Will you chop 50 grams of meat from these 180 ml?

Chop, and in mashed potatoes

[citrus attachment A 995]

Girls, I have citrus attachment A 995 for some reason it is not suitable for 080 cache, although it is written on the box that it is for the chef / major. Am I doing something wrong or the information on the box is incorrect and this attachment is only for 010?

Write what is suitable

The attachment is suitable for KM series kitchen machines.

It is used for making juice in:
"Shef" (KM 300), "Shef Classic" (KM 410, KM 410), "Major" (KM 600), "Major Classic" (KM 800)

The high-speed jack is kind of the same for everyone.

And my citrus attachment has the number AT 312

My citrus attachment on both 010 and 020 works well.
In the right nest. In the same place as the blender and the mini-mill.

So 995 is no longer produced apparently.

[is different AT640 from AT647]

than is different AT640 from AT647

647 has more volume, the bowl is higher.

I also found that 647 have a number of discs, different plastics and a handle.

Can you please tell me how much liquid you will get if you pour it into an AT 647 food processor up to the MAX level?

The instructions say:
maximum capacities
● confectionery (flour weight)
400 g
● meat 500 g
● Do not fill the bowl above
maximum level,
marked as 'max'.

It turns out that this combine has a very small volume of about 700 milliliters?

Fostis, you confused ml and grams, and flour and meat in gr. do not correspond to ml, like water, for example.

Fostis, approx. 1250 ml to the max mark

and the chopping knives, which are the same width at the bottom of the combine as the bottom of the combine? It's just that many pictures give the impression that the maximum width of the knives is much less than the width of the bottom. For some products, this is critical, for example, for meat.

Fostis, practically, from the edge of the knife to the wall of the bowl 5 mm remains

[chop first and then steam]

But about- chop first and then steam- I have never tried it, I'm going to. I've heard for a long time that many people do this. Interestingly, the taste is the same?

I tried to cut it raw and then cook it - it got spat on. Fair.

Ideal for sous vide chopped raw vegetables. They turn out to be a little tighter than usual, do not fall apart. Well, the taste comes out more saturated, because there is no contact with water, and nothing is digested.
We have adapted to do this in the Oursson multicooker - 3 hours at 85 degrees is excellent.
Plus, you can cook in advance and store it in the refrigerator for several days without any problems.

For a couple of years now I have only cooked and cut it. It's very convenient for me. I like finely chopped salads and the cube attachment does not suit me, it is too large. To cut boiled and peeled potatoes for me flour, everything sticks to the knife, and it takes a lot more time (boil, cool, peel, cut).
I peeled and chopped raw potatoes, this is 5 minutes, pour cold water (so that excess starch would go away and in finished form it will not be sticky), while I clean and cut the carrots. I drain the water and put everything in the steam basket in the cartoon for 10 minutes, 5 minutes for boiling water, 10 minutes for cooking and that's it.

[AT647(food processor) grater for potato pancakes (potato pancakes)]

Who used in AT647(food processor) grater for potato pancakes (potato pancakes)?

Sveta, I didn't manage to rub it with this disc either. The truth was that the potato might not be so elastic. Today I will look in the store, if the potatoes are good, then I will buy and do it again and sign off in the evening about the result.

I just rub it on a disc grater ... maybe not quite potato pancakes, of course ... but quickly

In the end, I did the same, and I confirm that the potatoes were grated instantly. But the thing is that personally I do not like grated potato pancakes in this way, my taste is completely different
The husband suggested that she does not want to rub, since the holes are not staggered, but exactly above each other. I don't know, maybe it really is

I really liked it! The first time I got worn out and rubbed it on a fine grater - disappointed (it is better to make carrots on it for "Korean"). But the second time I rubbed it on the "pancake". Super! How grit - te sho treba! IMHO.
There is still number one on it.

I use this disc of parmesan cheese and almonds for pasta.
I tried carrots, then I saw that I would rub it like that until the second coming :)))

For potato pancakes, a girl taught me to turn potatoes in a meat grinder. On the finest mesh.

I chose the hardest potatoes in the store today - hurray! rubbing them quickly turned out. So in my case, the problem was most likely in the potatoes, although I only have them slightly soft.

Ira, and the potatoes of the correct consistency turned out to be Dranikovskaya?

Sveta, yes, pancake. Only a couple of thin slices penetrated the bowl, but they are noticeable, they are easy to catch)))

By the way, what I like about this miracle processor is that when you rub vegetables, especially carrots, then this nasty sluggish patch from the "ass" always remains on the disk. So you don't even bother cutting it off.
I even played my own, they say, "you see what a smart car, - he sees that it does not go to food" ... They believed for some time ...

There, the distance between the disc and the cover is very large.

There, even though the distance is great, but the piece is very thin, so there is practically zero waste. I somehow rubbed a carrot, an apple and a celery - there was even nothing to nibble, like this

[flexible nozzle]

Girls, creaks flexible nozzle (which is with replaceable elastic bands). It creaks so disgustingly
I already twisted it ... It still creaks ... Apparently, when a rubber passes along the walls of the bowl. When the amount of whipped is more, it stops creaking. Has anyone come across this?

Elena, everyone creaks, this is because she MUST clean the whipped mixture from the bowl with an elastic band. From friction and creak. Over time, it will get used to it a little, I think)

Lena, I also have this nozzle creaking ... at first ... and then it stops! Nothing wrong.
For Easter I made dough for the ram with this particular attachment, the dough turned out to be simply amazing!

about the rubber nozzle they wrote that the walls should be slightly lubricated with oil.