The blog of cooking-ez.com
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves.
All these machines come supplied with 3 different tools. Let’s take a look at their names and functions.
All these machines come supplied with 3 different tools. Let’s take a look at their names and functions.
24K 8 3.6
Last modified on: November 2nd 2019
Keywords for this post:MaterialKneadingToolDoughMixerFood processorStand mixer tools
1: Whisk
Made up of lots of thin metal wires, this is mainly intended for whipping, to liquefy, mix and, above all, incorporate air with its rapid movement. Typical examples: beating egg whites or whipping cream.
So this is a tool that needs to turn at high speed, in mixtures that are very fluid, to be most effective.
2: Flat beater
This beater has a flat "paddle" shape, hence the name, and is intended for thorough, even mixing. Typical example: cake batter.
It needs to run at slow or medium speed in mixtures that can be either fluid or moderately thick.
Note: In Kenwood terminology, this tool is called a "K beater".
3: Dough hook
In the form of a single metal arm shaped like a sort of twisted hook, this is intended for kneading firm doughs. Typical examples: bread or brioche dough.
It needs to run at the mixer’s slowest speed possible so as not to spoil the dough.
To sum up : With these 3 tools you can do practically everything you need for cooking, or baking bread, cakes and pastries. You just need to choose the right tool for the job.
Lasts posts
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...2,2415 June 23th 2022
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).2,1154.9 June 18th 2022
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...2,6923 June 11th 2022
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...2,153 June 4th 2022
Celeriac soups and the 3rd ingredient
Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...2,5774.6 May 21th 2022
Other pages you may also like
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .93K 13.9 February 7th 2017
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .96K 13.7 November 6th 2012
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...51K3.7 March 6th 2013
Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.24K3.6 June 28th 2019
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...35K3.6 March 20th 2020
Post your comment or question
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.