Using the Kitchen Aid

Here’s a quick tutorial for the Kitchen Aid, so we keep it nice in the future:

(1) There are three attachments to the Kitchen Aid mixer.  Please put these in the cupboard with the tupperwares above the mixer when not in use.
a) wire beater (a lot of thinner wires): This is to be used for whipping cream or egg whites.  DO NOT USE this on cookie dough or cake batter or anything that is stiff.
b) regular beater (white attachment with about three thicker “spokes” going towards the middle): This is the default attachment.  Use on cookie dough, cake batter, banana bread, etc.
c) bread hook (white attachment that.;…looks like a hook): This is only to be used when making bread dough (probably a yeast bread, not a quick bread like banana bread), which is especially stiff.  I would still recommend kneading a bit by hand if you’re making bread, but this is a great way to speed up the process.

(2) There are several speeds for the Kitchen Aid mixer:
a) 1-2: Use as a default when you’re first adding an ingredient in.  If your dough is pretty stiff, I would not use a setting higher than this.
b) 3-4: Use for creaming butter and sugar or another process that requires whipping air into dough.
c) 5 and above: Use for whipping cream or egg whites which need to be done at high speed.  For cream or egg whites, it is in your best interest to move the speed up gradually; otherwise you’ll have cream spraying all around the room.

(3) There is a lock on the right side of the mixer.  To prevent the top part from moving around too much, lock the mixer when it’s running.

(4) There is a plastic pouring shield that comes with the mixer.  This is pretty cool.  Use it when you’re afraid of spraying stuff all around the kitchen.  It even has a little spout so you can gradually add an ingredient while the mixer is running.

I’m actually going to call the Kitchen Aid company because the mixer seems to have a loose screw somewhere.  It shouldn’t wobble as much as it is right now….

Thanks!  I think this is a great investment for our co-op and I hope we put the mixer to good use!  Just keep it clean and use it properly, and we’ll all be happy :).

Random tidbit from Megan: A quick bread is made with baking soda or baking powder instead of yeast (hence “quick” because it doesn’t need time to rise), as opposed to a yeast bread which generally needs at least 90 minutes to rise.  Most of the “breads” you see in coffee shops are quick breads (banana bread, apple cinnamon bread, lemon bread, etc) and are actually more similar to muffins than to yeast breads.

Happy baking,
Megan

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s