KItchenAid Mixer Storage in Corner Base Cabinet
Stan B
8 years ago
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Stan B
8 years agoRelated Discussions
KitchenAid Mixer
Comments (32)cotehele - I only use the Zo for mixing/kneading - it replaces what my hands used to do. I used to slowly add the flour into the liquid ingredients, and beat the mixture by-hand using a Danish Dough Whisk, and using as many as 500-700 strokes to develop as much gluten as possible while the dough was in the bowl. This cut down on kneading time and made a finer bread. When making dough by hand, properly mixing the ingredients is an important step people tend to rush through and not do a good job. If a shaggy lump of dough is tossed on the counter for kneading, then there wasn't enough time spent incorporating the flour into the liquid ingredients, and not enough gluten was developed before beginning the kneading. When it comes to using the bread machine, I rarely allow the dough to rise in the bread machine, preferring to use a dough-rising bucket so I can make sure the dough doesn't over-proof. Dough doesn't tell time, and all the rises are according to time on the machines. Dough ACTUALLY rises based on the ambient temperature, humidity, amount of sugar/sweetener in the dough, and the strength of the yeast. A timed rise is just a good (or bad) guess. It's especially important when using 100% whole wheat flour to keep the dough to just UNDER "double" for the rise. Whole wheat doesn't have the extensibility bleached and unbleached flour does, so allowing the dough to rise to double is actually over-proofing it. If I'm not getting a good oven-spring, that means the dough was over-proofed during one or both of the rises and the yeast was spent before it hit the oven - which seems to happen when I leave the dough in the bread machine to rise. When I use the QUICK DOUGH cycle, I can have dough in about 30 minutes. This includes pre-heating, mixing and kneading. There is also an add-in beep (about 25-minutes into the cycle) so you can add raisins, multi-grain cereal, etc. Placing dough in a dough-rising bucket is a perfect little environment for it, normally taking anywhere from 20-45 minutes to rise (depending on the ambient temperature and the type of dough). I may decide to toss it in the refrigerator for a nice long, slow, cool rise to really develop the flavors. It's nice to have options. If using the BASIC DOUGH SETTING, it takes 67-minutes for 2 rises (45-minutes for the first, stir down, and 22-minutes for the second) for a total of 1:50 for the entire cycle. So I save a lot of time there. I can cut that time by 45-minutes to an hour. Not that speed is everything, it's not, unless you are trying to get out several recipes in a 5-hour bake-a-thon. I also never make less than 2 to 2-1/2+ pounds of dough at a time. I can make 2-3 small loaves, or divide the dough for 1 loaf, 6 sticky pecan rolls, and a pan of dinner rolls (or 6 hamburger buns, or 6 hot dog buns) - all from one recipe of dough. I can program my Zo, but I never have (I hate messing with electronics). I generally use the QUICK DOUGH setting - no rising in the bread machine. That's the nice thing about a Zo, you can use it however you like, personalize the cycles to suit your recipes, and use whatever cycle works out best for you. I have a friend who programs hers for specific breads she makes. She sells her breads, so she has using the Zo down to a fine art. Choose to use the dough cycles or bake the loaf in it. Different strokes, different folks. I do an overnight sponge for our "Everyday Bread", so the Quick Dough Cycle is perfect because most of the work was done overnight in the sponge. The flavors developed, the acidic kefir (or buttermilk) provide lactic acid to break down complex starches and irritating tannins in the wholegrain flour, and make the finished loaf easier to digest. Soaking also increases vitamin content and makes all the nutrients in grains more available. The sponge also makes the bread lighter in texture and color and I get a nice high rise not typical to loaves of 100% whole wheat bread when made with a fast mixing method associated with most of today's recipes and methods incorporated when using a bread machine. The Zo X-20 has a Sourdough cycle, but once again, it's timed and I'd never use it for rising the dough. All starters are different. Some are stronger than others, so 120-minutes for a rise may be too long, or not long enough. So for naturally-leavened breads, I use the bread machine for mixing and kneading, but never for the rise. -Grainlady...See MoreWhere to store Kitchen Aid mixer
Comments (10)You would have to make sure you have enough headroom clearance on the stairs but my house has a bathroom with recessed cabinets over a stair landing so it's not unheard of. If you are going to have counter in front of the wall you are talking about it is going to be hard to pull the mixer out of storage because you will be reaching, not pulling straight on. If you don't use a stand mixer much have you given thought to using only a hand mixer? DH bought me the KA 9 speed Architect series mixer and it's very nice. I use my stand mixer at least once a week so mine is on the counter, space or no space. But if you only use yours infrequently maybe it's time to move on....See MoreWhere to store my Kitchen Aid stand mixer?
Comments (26)Like Momj47, I have mine out, and bought a quilted cover for it. I have my food processor down low, and it's quite a PITA to get it, so I didn't want the same issue for my mixer, and just keep it on the counter in a corner. I know people like their lifts, but I didn't want to spend the money for one, didn't want to take up the cabinet space, and worried that it would break eventually. So the counter has really worked for me. Also, I found that I needed the cover, or crumbs and stuff would get inside the bowl, and then when I had to use it, I'd have to rinse out the bowl. I bought my cover on eBay. People are so imaginative there, and there are all kinds of designs you can buy (i.e. not just the boring white KA mixer cover). I got mine personalized with embroidered words "MY Mixer", which I thought was funny to capitalize the "MY". I don't know the decor of your kitchen, but you can find covers in all sorts of colors, patterns, vintage looks, embroidery, you name it, you can get for the quilted mixer cover on eBay. Just search there for "mixer cover" and you'll see....See MoreDo you have a Kitchen Aid Stand Mixer?
Comments (49)As an unrepentant kitchen gadget person, I tried to tell myself life wasn't worth living without a Kitchen-Aid. Years ago I had a Sunbeam stand mixer which went to appliance heaven after a horrible kitchen accident, and frankly, it was a blessing it went. It never was any good at yeast breads, which is what I purchased it for. After I won an International Recipe Contest for low-glycemic recipes and a nice cash prize, I kept looking at KA mixers to blow the winnings on. All the lovely colors - what's not to love. Then I was watching Emeril Lagassee one day on TV. His comment about how many KA mixers they burned up in the kitchen made me face reality - not that I shouldn't buy one, but that I really didn't need one. I do just fine with a hand-held electric mixer (like rhizo). My favorite mixers are a rotary OXO mixer (hand-powered) and a Danish Dough Whisk. I can whip egg whites faster in a stainless steel bowl with a whisk than the mixer. As a foods judge at fairs, I found when the popularity of Kitchen-Aid mixers went up, the quality of the baked goods went down substantially. They are great for creaming fat/sugar, but too many people over-mix quick breads, cakes, and other baked goods that don't require a lot of gluten-development. They were full of tunnels and holes, and had tough crust and crumb. Stand mixers are easy to use, but also easy to OVER use. Batters are really best mixed with a Danish Dough Whisk, not an electric mixer of any kind, taking care not to over-develop gluten. Even yeast breads are compromised because the KA tends to aerate the dough too much. A Zojirushi Bread Machine has been developed for making yeast breads, and has been shown, through side-by-side tests, to be superior to stand mixers. King Arthur Flour uses Zojirushi Bread Machines for making bread dough in their test kitchens. -Grainlady...See MoreStan B
8 years agoStan B
8 years agoStan B
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