Kitchenaid stand mixer --best uses for it?

[Anonymous]

There are almost limitless uses if you get into the attachments.

Bread dough, shredding meat, making ice cream, shredding cheese/vegetables, grinding meat, making sausage, making pasta.

There are a few pages dedicated to stand mixers and their capabilities, try googling and see if you find anything that resonates with you.

[Anonymous]

Anonymous wrote:I have a KA stand mixer but still knead dough by hand. I tried it in the mixer but it just wasn’t getting everything in the bowl so the dough would not come together.
Can someone post a recipe for dough that they use?

My DH makes challah using this recipe using the stand mixer.

https://www.allrecipes.com/recipe/6681/sys-challah/

[Anonymous]

Ok mixer fans. Talk to me about bread dough. I have to say, of all those uses I feel like the mixer isn’t great with dough, maybe I’m doing something wrong? If I make dough in mine, I find it doesn’t knead very effectively and almost always end up taking it out and kneading by hand once it comes together in the mixer

[Anonymous]

Anonymous wrote:Ok mixer fans. Talk to me about bread dough. I have to say, of all those uses I feel like the mixer isn’t great with dough, maybe I’m doing something wrong? If I make dough in mine, I find it doesn’t knead very effectively and almost always end up taking it out and kneading by hand once it comes together in the mixer

I make bread dough (among other things) in it all the time. My hands can't knead effectively, so KA it is! There are occasions where I finish kneading by hand, but few and far between. I'm currently making Brioche, and the dough has been going for a good 15 minutes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ok mixer fans. Talk to me about bread dough. I have to say, of all those uses I feel like the mixer isn’t great with dough, maybe I’m doing something wrong? If I make dough in mine, I find it doesn’t knead very effectively and almost always end up taking it out and kneading by hand once it comes together in the mixer

I make bread dough (among other things) in it all the time. My hands can't knead effectively, so KA it is! There are occasions where I finish kneading by hand, but few and far between. I'm currently making Brioche, and the dough has been going for a good 15 minutes.

I feel like if it is a stiffer dough, it just sticks to the hook and rotates in a circle without much manipulation happening

[Anonymous]

OP here
I forgot about this post!

My son loves falafel and in mid-Jan picked up a grinder attachment. I had used an old food processor I had but the plastic parts that fit together to turn had gotten brittle and cracking so I had gone to a cone colander and wooden thing (no idea what it is called) to mash the garbanzos. So it was quick work to make the falafel dough.

I hadn't made bread for years but decided to go for it when I was out of bread and craving a sandwich out of rotisserie chicken. I did hand knead it for a few minutes after the mixer and hand kneaded the second rise. Made third batch of bread yesterday. NOw maybe I can afford a dozen eggs!

Plus, it feels like way less of a Project and way less cleanup.

I'm pondering modifications so I can keep it on the counter. It's a tight ship so will take some thought. There are no excess utensils, pots, pans, etc. There are two shelves above the sink which are non-utilitarian and display things that please me and belong in a kitchen. Is there such a thing as a Murphy oven/range? Or fridge?

[Anonymous]

I make a sponge cake with mine. You have to whip the eggs mixed with sugar for a long time, so the mixer comes in handy. It handles this job beautifully, and I can be doing other things while it whips away for around 10 minutes. I frost the sponge cake with whipping cream, and again, I use the mixer for that too.

My DH makes bread and lets the stand mixer do all the work for him.

[Anonymous]

Anonymous wrote:OP here
I forgot about this post!

My son loves falafel and in mid-Jan picked up a grinder attachment. I had used an old food processor I had but the plastic parts that fit together to turn had gotten brittle and cracking so I had gone to a cone colander and wooden thing (no idea what it is called) to mash the garbanzos. So it was quick work to make the falafel dough.

I hadn't made bread for years but decided to go for it when I was out of bread and craving a sandwich out of rotisserie chicken. I did hand knead it for a few minutes after the mixer and hand kneaded the second rise. Made third batch of bread yesterday. NOw maybe I can afford a dozen eggs!

Plus, it feels like way less of a Project and way less cleanup.

I'm pondering modifications so I can keep it on the counter. It's a tight ship so will take some thought. There are no excess utensils, pots, pans, etc. There are two shelves above the sink which are non-utilitarian and display things that please me and belong in a kitchen. Is there such a thing as a Murphy oven/range? Or fridge?

I've never made falafel but my family loves it. Do you have a good recipe?

[Anonymous]

I'm the wrong person to ask. Mine sits in a cabinet because there's nothing I want to eat that's worth lugging it out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here
I forgot about this post!

My son loves falafel and in mid-Jan picked up a grinder attachment. I had used an old food processor I had but the plastic parts that fit together to turn had gotten brittle and cracking so I had gone to a cone colander and wooden thing (no idea what it is called) to mash the garbanzos. So it was quick work to make the falafel dough.

I hadn't made bread for years but decided to go for it when I was out of bread and craving a sandwich out of rotisserie chicken. I did hand knead it for a few minutes after the mixer and hand kneaded the second rise. Made third batch of bread yesterday. NOw maybe I can afford a dozen eggs!

Plus, it feels like way less of a Project and way less cleanup.

I'm pondering modifications so I can keep it on the counter. It's a tight ship so will take some thought. There are no excess utensils, pots, pans, etc. There are two shelves above the sink which are non-utilitarian and display things that please me and belong in a kitchen. Is there such a thing as a Murphy oven/range? Or fridge?

I've never made falafel but my family loves it. Do you have a good recipe?

My first try used canned beans and I found an online recipe using those. https://www.thespruceeats.com/quick-and-easy-falafel-recipe-2355861

There's a Mediterranean Dish recipe here: https://www.themediterraneandish.com/how-to-make-falafel/

I don't use the baking soda though.

I no longer follow recipes exactly. I just use parsley instead of dill or cilantro, since it's cheap and I often buy it (keep meaning to grow herbs. . . ). I put in more parsley than recipes usually advise. It seems to add a peppery taste and I figure lots of vitamins. I use whole wheat flour for binding and like to let it sit overnight to maximize binding. I've had the experience of deep frying falafel and watch them slowly vanish into the oil, so I will test a tiny ball before I cook. I tried baked but they came out drier than I liked and honestly the deep frying makes them taste more substantial. I like a little cayenne as well.

Oil should be 350-370 degrees and enough so it comes up at least halfway on the balls. I flatten the balls a bit.

First time I made them I sprang them on my son without telling him what they were. He was immediately addicted and was amazed they didn't contain any meat.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ok mixer fans. Talk to me about bread dough. I have to say, of all those uses I feel like the mixer isn’t great with dough, maybe I’m doing something wrong? If I make dough in mine, I find it doesn’t knead very effectively and almost always end up taking it out and kneading by hand once it comes together in the mixer

I make bread dough (among other things) in it all the time. My hands can't knead effectively, so KA it is! There are occasions where I finish kneading by hand, but few and far between. I'm currently making Brioche, and the dough has been going for a good 15 minutes.

I think a bit of hand kneading makes the dough more satin-y. Do you use dough hook?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here
I forgot about this post!

My son loves falafel and in mid-Jan picked up a grinder attachment. I had used an old food processor I had but the plastic parts that fit together to turn had gotten brittle and cracking so I had gone to a cone colander and wooden thing (no idea what it is called) to mash the garbanzos. So it was quick work to make the falafel dough.

I hadn't made bread for years but decided to go for it when I was out of bread and craving a sandwich out of rotisserie chicken. I did hand knead it for a few minutes after the mixer and hand kneaded the second rise. Made third batch of bread yesterday. NOw maybe I can afford a dozen eggs!

Plus, it feels like way less of a Project and way less cleanup.

I'm pondering modifications so I can keep it on the counter. It's a tight ship so will take some thought. There are no excess utensils, pots, pans, etc. There are two shelves above the sink which are non-utilitarian and display things that please me and belong in a kitchen. Is there such a thing as a Murphy oven/range? Or fridge?

I've never made falafel but my family loves it. Do you have a good recipe?

My first try used canned beans and I found an online recipe using those. https://www.thespruceeats.com/quick-and-easy-falafel-recipe-2355861

There's a Mediterranean Dish recipe here: https://www.themediterraneandish.com/how-to-make-falafel/

I don't use the baking soda though.

I no longer follow recipes exactly. I just use parsley instead of dill or cilantro, since it's cheap and I often buy it (keep meaning to grow herbs. . . ). I put in more parsley than recipes usually advise. It seems to add a peppery taste and I figure lots of vitamins. I use whole wheat flour for binding and like to let it sit overnight to maximize binding. I've had the experience of deep frying falafel and watch them slowly vanish into the oil, so I will test a tiny ball before I cook. I tried baked but they came out drier than I liked and honestly the deep frying makes them taste more substantial. I like a little cayenne as well.

Oil should be 350-370 degrees and enough so it comes up at least halfway on the balls. I flatten the balls a bit.

First time I made them I sprang them on my son without telling him what they were. He was immediately addicted and was amazed they didn't contain any meat.

Thank you!

[Anonymous]

Get the blade with the silicone edges, it works great

We also have the ice cream bowl and that special blade, it works perfectly as long as you remember to put it in the freezer a day ahead!

[Anonymous]

I don't have any of the fancy attachments and just use the basic blade or whisk for:
1)baking - cookies, cakes, bread dough etc.
2) whipping cream, making mousee or butter
3)mixing ground meat/poultry for burgers, meatballs

[Anonymous]

Anonymous wrote:I'm the wrong person to ask. Mine sits in a cabinet because there's nothing I want to eat that's worth lugging it out.

That's my experience too. It weighs a ton. I made bread, cinnamon rolls, cakes, used the chopper and had quite the calorie production when I got it. I was younger. Quite a budget stretch but I got it during one of Macy's bankruptcy sales.

I don't think I have used it for 10 years. Does it have value if I donate it to Goodwill or should I just leave it by the curb on trash eve?