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cultureslayer
Joined: 07 Apr 2006
Posts: 921
Location: NC
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 Posted: Mon Jul 27, 2009 11:20 am Post subject: |
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I'm glad you went with the bowl lift, that's the only kind I'd buy. The higher hp motor will probably last longer as well.
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Lauren
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Kathie
Joined: 27 Jan 2006
Posts: 1018
Location: Florida
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| Posted: Mon Jul 27, 2009 12:15 pm Post subject: |
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I liked that it had all metal gears and housing, tonight we are making french bread if I get off work in time. I have been dying for a meatball sub and we have leftovers from last nights dinner 
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2920
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| Posted: Mon Jul 27, 2009 2:56 pm Post subject: |
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I believe my Cuisinart ice cream maker suggests freezing the bowl for 24 hours. I just keep the canisters in the chest freezer all of the time and then when I want to make ice cream they're ready to go. In addition, Cuisinart says mix the ingredients and refrigerate until cold before placing it in the ice cream maker. Otherwise the ingredients will just warm up the canister before freezing the ingredients.
| Kathie wrote: | | After freezing over night the stuff is so hard you have to let it thaw about half an hour so that you can get a spoon through it. Again this may be the mix or my freezer is set too cold. |
I'm not sure if it's the corn syrup, but the recipe below doesn't freeze rock hard. Almost all of the others do. If I want homemade ice cream I make it when I need it and don't plan on eating the leftovers. I read that adding alcohol also helps minimize the rock hard phenomenon but that didn't seem to help when I made a batch of sour cherry sorbet.
Caramel Ice Cream
Cooking for Mr. Latte, Amanda Hesser
5 egg yolks, room temperature
1 1/4 cups sugar
1/4 cup light corn syrup
1 teaspoon coarse sea salt
4 cups half-and-half
1 teaspoon vanilla extract
1. The day before, make the ice cream base: in a medium bowl, whisk together the egg yolks, 1/4 cup sugar, corn syrup and salt until pale and fluffy. Pour the remaining 1 cup sugar into a deep, heavy 3 to 5-quart saucepan. Place over medium heat and let heat until the sugar melts, then turns a caramel brown and all of the sugar granules have melted. As it gets near that point, have the half-and-half by the stove. When the sugar is a uniform caramel color, remove the pan from the heat and pour in the half-and-half in a swift fluid motion. It will spit and spatter; be careful.
2. Using a wooden spoon, stir the caramel mixture until all of the now lumpy caramel has dissolved, about 5 minutes. [Takes much longer than 5 minutes for me.] Whisk about 1/2 cup of the caramel mixture into the eggs, then gradually whisk the egg mixture back into the caramel. Place over medium heat, whisking or stirring constantly in a figure eight pattern to keep the base of the pan clean, until the mixture thickens enough to coat the back of a spoon. Do not let it boil or you will have scrambled eggs. Then remove from the heat, stir in the vanilla and strain through a fine sieve into a bowl. [I've quit straining this because there is never anything left in the sieve.] Let cool, then chill overnight int the refrigerator. Pour the ice cream into an ice cream maker and follow manufacturer's instructions.
About 1 1/2 quarts ice cream. |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2920
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| Posted: Mon Jul 27, 2009 2:59 pm Post subject: |
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| cultureslayer wrote: | | I'm glad you went with the bowl lift, that's the only kind I'd buy. The higher hp motor will probably last longer as well. |
We're all so different. A friend of mine is writing a cookbook and we test recipes together often. I DESPISE her Kitchen Aid because it's the bowl lift. To me it's a big PIA! There have been two times that I actually carted my KA with me so I didn't have to use hers! Again, we're all so different. |
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cultureslayer
Joined: 07 Apr 2006
Posts: 921
Location: NC
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| Posted: Mon Jul 27, 2009 8:38 pm Post subject: |
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| The Edifying Conscience wrote: | | cultureslayer wrote: | | I'm glad you went with the bowl lift, that's the only kind I'd buy. The higher hp motor will probably last longer as well. |
We're all so different. A friend of mine is writing a cookbook and we test recipes together often. I DESPISE her Kitchen Aid because it's the bowl lift. To me it's a big PIA! There have been two times that I actually carted my KA with me so I didn't have to use hers! Again, we're all so different. |
Before I was gluten free I even made my mother's bowl lift mixer groan with triple batches of cookie dough. No way the tilt mixer could handle it. The tilt ones are 250-325 watts, bowl lift are 450 to 575. I guess it just depends on how you plan on using it, but I'm lazy enough that if I cook I want to be able to make a double or triple batch and freeze some extra so the bowl lift is what I prefer. Worst case I just have to turn it off briefly and lower the bowl to add large amounts of flour.
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Lauren
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Kathie
Joined: 27 Jan 2006
Posts: 1018
Location: Florida
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| Posted: Tue Jul 28, 2009 9:47 am Post subject: |
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So last night I made Gluten Free Pantry French Bread Mix, single mix, makes 3 loaves. I didn't have any trouble with the bowl lift portion, or adding ingredients to the mix, I used the plastic shield for adding the ingredients, it worked fine, however the flour is put in first, don't know if that matters. I only had two issues, first the dough hook wasn't pulling the mix from the sides of the bowl into the hook, which required scraping down the sides of the bowl, that was fun with it mixing as the directions call for continuous mixing. Second was that the bottom of the bowl is concave and around that dip I had a spot where there was still dry mix when I got done, I mixed it in and then ran the mixer again for a minute or so. The bread came out great and my arms didn't hurt from hand mixing so it was all good. 
It however weighs a ton and moving it out from under the cabinets requires weight training. 
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2920
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| Posted: Tue Jul 28, 2009 10:06 am Post subject: |
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I too have to give the bowl a good scrape after adding wet ingredients. I think it's just the nature of the beast.
I keep mine on the counter. They're so heavy!
Congrats on your first loaf! |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3380
Location: Washington State
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| Posted: Tue Jul 28, 2009 10:12 am Post subject: |
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| Kathie wrote: | | the bottom of the bowl is concave and around that dip I had a spot where there was still dry mix when I got done |
You probably need to adjust the beater to bowl clearance. There should be directions in your manual. On mine there is a screw thingie on the back of the head, but mine is the tilt head model.
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Where are we going, and what am I doing in this handcart? |
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Kathie
Joined: 27 Jan 2006
Posts: 1018
Location: Florida
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| Posted: Tue Jul 28, 2009 10:19 am Post subject: |
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Yeah TEC mines on the counter too, in the corner, but you have to pull it forward to use it, it makes this nifty squealing noise as it slides across the counter top. 
I'll have to see if there is a bowl adjustment, not sure as the whole thing lifts up, I guess it just means I will have to experiment more, hope my waistline can take it. 
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2920
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| Posted: Tue Jul 28, 2009 10:33 am Post subject: |
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The adjustment is made just above the beater connector thingamajig. It looks like a big screw head. To get it properly adjusted you place a penny in the bowl, but I can't remember the rest of the instructions. It's in the book...
The squeaky noise sounds annoying but it's better than having to lift the beast everytime you want to use it! |
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Kathie
Joined: 27 Jan 2006
Posts: 1018
Location: Florida
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| Posted: Wed Aug 05, 2009 10:17 am Post subject: |
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Update on the ice cream maker, this is now one sons new best friend, the other doesn't like it because we are making "healthy" ice cream. We've now made chocolate, strawberry, mint chocolate chip, orange sorbet and cinnamon.
I've decided that I like this attachment. Because the mixer is already on the counter its simply a matter of attaching the beater (2 pieces) and removing the bowl from the freezer. I have been making the mix up the night before to chill and then making it when I get home. I freeze it in individual 1 cup containers, they work great because hubby and I share one to make a small ice cream cone for a late night snack. We are using Goldbaum's ice cream cones, love them, only 14 calories. I just found out they make sugar cones as well, I may have to hunt them down also.
Different mixes have frozen better than others and I warmed the freezer up to O and now don't have to let it sit as long on the counter to use. I did notice with the sorbet that I had a pool of oj at the bottom while the top was very frozen but it mixed right in when I took it off the mixer. We also decided we don't like adding chunks of fruit because they freeze solid and its like chewing ice in the middle of your ice cream.
We are still using the Lick-it book, I don't notice the soy flavor (you can use rice or almond milk as well) but the recipes that use coconut milk all have a slight coconut after taste. We are going to try sub-ing the silken tofu next time in place of the coconut milk and see how that works. I would highly recommend this book to anyone with dairy or egg issues that wants to make ice cream.
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Kathie
Joined: 27 Jan 2006
Posts: 1018
Location: Florida
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| Posted: Wed Oct 14, 2009 12:34 pm Post subject: |
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I thought I would update now that I have used this for awhile.
I have decided that the 6qt is really too big unless you make mostly large batches. To make single bread mixes (GFP or 365) I have found the bread hook is about useless, there is not enough batter to pull it from the sides of the bowl and mix it well so you have to constantly stop and scrape. (I have adjusted the bowl as much as I can) For the wrap bread it works ok if you make at least a double batch. The past few times I have used the paddle mixer and that works much better and doesn't seem to have any negative effect on the product. It would be great if this came with a smaller bowl for individual mixes, small batches.
Otherwise I really love the mixer, but probably would have been just as happy with the 5qt.
As for the ice cream maker, we have tried a number of the Lick-it recipes using light silken tofu, they are good, but you need to watch the flavoring as when its not masking the coconut and is easily absorbed it can be overpowering. We had some mint chocolate chip that reminded me of that gum commercial, where they breath on someone and they frost up.
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aklap
Joined: 02 Oct 2004
Posts: 10612
Location: WI, USA
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| Posted: Wed Oct 14, 2009 1:05 pm Post subject: |
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I wonder if the 5qt mixing bowls would fit in the mixer? Might be worth a call to KA's customer service line to and ask.
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“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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Kathie
Joined: 27 Jan 2006
Posts: 1018
Location: Florida
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| Posted: Wed Oct 14, 2009 1:25 pm Post subject: |
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Thank you for the great suggestion. 
Patti says that the 5 qt - KN25WPBH or the 3qt - KN3CW will both fit my 6qt mixer. I think I will go down to the BB&B and look at the bowls on their 5qt to make sure though. Patti didn't seem like the brightest crayon in the box, as the first number she gave me was for a wire whip?
My concern is with the lift feature, do you have to adjust the head to change bowls? That seemed like more than Patti could answer. So of to the store with a measuring tape I go 
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