Researching mixers (1)

[Updating…]

So, I started my journey into the land of home baking: Learning sourdough, experimenting with hot stone plate, feedback from core audience at home, fail and success. I’m on my way and, experimenting, learning, doing well.

So far I managed with a simple hand mixer and some serious manual work. Now it is time to take it to a new level – and to look for a suitable stand mixer. Food processor too weak and unfocused. Need something strong which can actually get the hard kneading job done.

Many discussion on the web is about Kitchen Aid vs Kenwood – so here we start the journey. Each platform has its own loyal user base – it’s kind of the Vi vs Emacs discussions.

The wedding present

Kitchen Aids stand mixers are very popular. They stand out as a mainstream design icon, and might be the one with the best WAF/quality factor. This the the pretty mainstream student in the class; and a popular wedding present or something you buy spontaneously as they are often found a great discounts.

Kitchen Aid is available in any color you can think of, leopard pattern included.

KITCHENAID HOLIDAY STAND MIXER

There’s also a Pro Line (which comes in black, too!) delivering more power. 

Reviews are very mixed. I have heard several disappointed remarks about KitchenAid being more about looks than raw power.

The classic Swiss Army Knife

Kenwood seem to be less great looking buy strong and capable all purpose machine. Especially the “Titanium Major” with its 1500 watt motor and its impressive arsenal of accessories for every thinkable purpose.

kenwood-kmc-010-titanium-chef-promo-pack-silver-460l-food-processor

Mainstream – and a little boring?

From a strictly rational point of view I’m sure both KitchenAid and Kenwood offer products that will make a difference compared to a lazy kneading effort. It might deliver power and encourage play and fun in the kitchen, and that all great.

But for a person who was a Mac-user when the rest of the city ran Windows, and switched to Linux when Mac started to get hot Kenwood as well as KitchenAid might be a little too mainstream and a little too boring.

Sourdough hotels are in business

[Updating…]

Old news: Very geeky and obvious. Sourdough has a growing and geeky appeal – and now it looks as if hotels for sourdough are in business.

In Stockholm in Sweden Urban Deli run what has been called the worlds first Sourdough Hotel. Here you can handle in your sourdough and the hotel will take care of it and feed it while you are on holiday. Read all about on their a blog, and watch the interview with the founder credits: “Love Food, Share“).

A different choice is Hotel Provence, running a combined human/non-humans hotel – traditional hotel in parallel with a dedicated sourdough hotel: 

 

Vintage Magimix in the house

I got this as a great holiday present to myself: An old school, charming Magimix 5100. Lid is broke. Work Bowl has seen better days. Accessories in good condition, including juice extractor. Got everything for around Euro 25 (~USD 30).

Now time to look for good prize on spare parts (a least for the lid) and a possible fix for the work bowl and see for how it will stand the test of time. Even if I have to buy both it still looks like a good deal (I hope….). Wonder for how long Magimix will provide spare parts for the 5100.

Juice extractor: Approved!

Magimix - juicer

Will it blend? Oh yes!

Time to take the vintage machine (Magimix 5100) for a spin. Almost as exiting as turning the key in an old car, I guess. Motor makes a wonderful humming sound, turning half a kilo of chickpeas into hummus in no time.

Magimix - blender

magimix-blender2

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Meringues

Ingredients:
4 organic egg whites
A little salt,
100 gram sugar
50 – 100 gram dark quality chocolate
4 spoons cocoa powder (the good stuff)
Extra: 
Organic ice cream
Pink Fluff
Process:

  1. Whip eggs and salt, then suger – use at least a hand mixer (as I do). Takes time still… 10+ min. Better with a food processor (or other powerful gadget).
  2. When kindda solid mix with cocoa and chopped chokolade (using a spoon).
  3. In oven around 45 – 60 min @ 300°F / 150°C.