Dough hook Suitable for kneading all kinds of dough and heavier pastries. Balloon whisk A large metal balloon whisk. What is a dough mixer? A dough mixer is an appliance used for household or industrial purposes. It is used for kneading large quantities of dough. It is electrical, having timers and various controls to suit the user's needs. Some of the special features are: High speed, low speed and bowl reverse.
What can I use if I don't have a paddle mixer? Substitute for a Standing Mixer using a paddle. Usually I will make it anyway, using my hand mixer with beaters. I found one where I would be mixing cream cheese, sour cream, and mayonnaise with a paddle. What if I don't have a paddle attachment for my mixer? With or without any special attachment or mixer or spoon, room temp soft butter to cream together with sugar is the key! Happy baking! Using a fork, or large spoon can be as effective, if not as fast.
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Kitchen Appliances. How Food Processors Work. Full-size bowls generally have a capacity of 9 to 13 cups. Compact-size bowls can accommodate 5 to 7 cups. Mini-size bowls can fit 2 to 5 cups. Food Processor Attachments " ". A dough blade - This blade is made of plastic or metal and has straighter less curved paddles than the sabatier blade.
You use this to make dough for bread and pizza. An egg whip - This attachment has two straight arms with large open paddles at the ends. You use this to beat egg whites and whipping cream, incorporating sufficient air to ensure a fluffy end product. A julienne disc - This piece has a row of protruding, short, sharp teeth. You use this to cut food into long, thin matchsticks.
A French fry disc - This is similar to the julienne disc but yields larger, fatter pieces. A citrus juicer - This is a dome-shaped attachment that fits on top of the shaft and turns to squeeze the juice from oranges, grapefruits, lemons, limes, etc. A non-citrus juicer - This purees fruits and vegetables introduced into the feed tube, collecting the pulp in the middle and straining the juice into the bottom of the bowl.
How to Use Your Food Processor " ". Food processors are used to chop, blend, slice and dice all types of foods. Can you use a food processor in place of a blender? While blenders are good at some tasks, food processors allow you to work in bigger batches. Food processors also feature a more sophisticated set of blades, allowing them to do a whole lot more compared to blenders. Stand mixers are also good for recipes that call for ingredients to be added while mixing, since they leave you with two free hands.
The shredding disk doesn't actually mix anything. It's used to grate fruits, vegetables and cheeses. Let's say you have a peeled carrot, for example. You turn on the machine with the shredded disk attachment fitted on it, then feed the carrot through the tube at the top of the food processor, and it gets shredded.
You can do this with cabbage to make coleslaw, raw potatoes to make latkes, or cheese when you need tons of grated cheese. The slicing disk works the same way and doesn't mix anything, either. Use it to slice fruits, vegetables or cheeses super thin. This is helpful with potatoes and turnips or other root vegetables when you want to make a gratin or fry homemade chips. The s-blade chops ingredients while mixing them together. You rough-chop ingredients by pulsing them—meaning, you start and stop the blade repeatedly, as opposed to letting it continuously run—to your desired consistency.
So let's say you want to make spinach artichoke dip: You'd combine artichoke hearts, spinach, sour cream, mayo, cheese, and salt in a food processor then just pulse until you have dip.
Same for pesto — pulse basil, garlic, and pine nuts, then add oil and mix a little more. You can also use the s-blade to grind meat or fish, beans, or tofu and then add garlic, breadcrumbs, and sauce to the machine to make burgers, meatballs, sausages. Aside from the fact that the stand mixer itself is more than years old, making it a fixture of modern recipe development, the desserts made prior to that era were radically different from the ones we make today and better suited to preparation by hand.
The advent of high-power mechanical mixing allowed for new techniques and ingredient ratios to create the desserts we know and love today. Modern American layer cakes are a great example of this; prior to mechanical mixing, Americans made cakes much like bakers in the Old World: sponge cakes made from egg whites and yolks whipped separately by hand, then combined with fat and flour folded in at the end.
These were then finished with a simple meringue frosting or, potentially, a bit of unsweetened whipped cream both quite easy to whip by hand. But with a mechanical mixer's unique capabilities, bakers began to develop recipes with higher proportions of butter instead, eventually bringing us to the richer style of cake and frosting we find in American bakeries today.
These buttery styles of cake and frosting simply didn't exist back when the only option was to prepare something by hand. Obviously, there's a good deal more to the story than that, but for now, suffice it to say that stand mixers have given way to their own genre of baking—one that happens to be of particular personal interest to me. This is in part due to my culinary school training as well as my own background in commercial bakeries and restaurants.
I'm not here to say owning a stand mixer is essential to all bakers, only that it's fairly essential to the style of baking I focus on in my own work. The most important thing a stand mixer has to offer isn't convenience; it's power.
With that power, the wide, flat paddle attachment can rapidly beat relatively cold butter with sugar, working it into an airy matrix of fat, air, and sugar crystals. That's an essential aspect of the creaming method, as butter loses its capacity for aeration as it warms, meaning that butter creamed at temperatures suitable for working by hand or with a hand mixer will never reach a stage as fluffy or light.
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