Kneaded a Brauny Helper for Bread

[mixfinder]

Thank You All

It may look like an accomplishment but cooking is the single thing I enjoy most in all the world so its nothing but fun for me.  I have collected tools, pans and appliances through the years that do a great job.  I have the kitchen organized in zones so to bake, everything I need is all with an arms reach. Having three ovens really speeds things up.  The Braun is a gift from Pete and I have enjoyed it and used it well.  Bread is the best, the slicing attachment is the bomb and the blender is great.  The whisk for the large bowl is a tad undersized and is slower to mix batter.  There is a ballon whip to use in the small 3 cup bowl that whips quite speedily.

Glaze: 1 1/2 cup powdered sugar, 1 tablespoon white corn syrup, 1 tablespoon oil, vanilla and enough milk ( 1 1/2 to 2 tablespoons) to make a pourable glaze.

 

 

[foraloysius]

The balloon whisk in the small bowl does indeed much better. That whisk is rather rare though, it was designed much later than the machine. A lot of people are after that whisk. People sometimes pay $25.- or more for the whisk only.

 

[mixfinder]

Balloons for Everyone

I didn't realize there was a ballon whisk or a small bowl until we had a German exchange student whose mother had the same machine.  In the 80's those parts were still available.  Rocket forward 25 years and Pete gifted this one to me since the original machine went with the divorce.  I first heard of Braun mixers in the 1967 Consumer Report magazine testing of mixers and found one in the 70's at a yard sale.  I don't know much about them and assumed the small bowl and whip were part of the original equipment.  Prior to Kitchenaid making the newer wider bowl mixers I much preferred the Kenwood Chef for a super powered mixer over the original 5 quart Kitchenaid.  The Kenwood, Delonghi, Farberware, Hamilton Beach Cuisinart, Viking etc are excellent mixers but it is difficult to find parts and service in the US.  Kitchenaid mixers, parts and service are ubiquitos here but the cost of those services borders on highway robbery.  That said Kitchenaid has a superb warrantee that is an over the counter 2 year replacement.  The motors for the Epecurian, Pro 5 and Pro 6 were made in Sweden and although they are quite loud it is a very good motor.  Newest models have motors made in Mexico and China and I haven't used one to make an opinion although they are advertised to be more quiet.  The tilt head models are still assembled in Greenville, Ohio and use designs that are nearly the same as the original.

 

[mixfinder]

Innovation

The most dramatic change in 2 beater mixers came when Sunbeam rolled out Bowl-Fit beaters in 1950.  To this day nothing works as well for me as Sunbeam and Bowl-Fit beaters for making fine and tender cakes.

 

Bowl-fit on the left in a model 10 and original beaters in the model 9 on the right.  Both mixers have run the same length of time at the same speed without any manual assist.

 

[frigilux]

Kelly, that marble-topped island is a bakers dream. You have great counter space, too. The Frigidaire range is gorgeous. Truly the kitchen of someone who loves to cook. Though we've never met, I think of you often when I'm in the kitchen. As with you, my favorite time is kitchen time. I love to work early in the morning and watch the sun rise over my back yard/garden. It's almost a spiritual thing with me.

 

[lotsosudz]

Sunbeam processors

I used to have a sunbeam processor, and stupidly sold it at a garage sale. I think I still have the book for it. If any one wants it, let me know. I had inherited a cuisanart, and thought it would be better, but I think I liked my Sunbeam better as it seemed a lot quieter, and was just as strong.

 

[aldspinboy]

My Goodness kelly your Incrediable !
Louis that picture is is art.

Darren k

 

[mixfinder]

Whipping Up a Weekend

Eugene, I would be so happy to spend time cooking with you.  I feel honored to be part of the cooking contingent at AWorg because you are all so good.  I would be more than happy to host a week long cooking school with play time and junking interspersed.  If any one is remotely interested let me know and we'll get a time scheduled.

 

[norgeway]

KELLY!

Oh mercy!! I do wish I could come to your cooking school!It really helps to know why something works, and you sure know!

 

[gansky1]

Can't wait until August!!

I agree, Hans, but you'll need to video the whole session. When Kelly has been here cooking, he'll explain how and why something works and even demonstrate it for you. But don't walk away for a second - I walked away for a minute and when I came back, there was a chocolate pie that jumped up out of nowhere! LOL.

I would like a lesson in dough... Sweet rolls as pictured above, breads, pie crust practice, etc. That's where my confidence lacks in baking and would love to be able to whip up batches like my grandmother used to.

 

[petek]

Sounds like fun.   I can't make a decent pie crust to save my life, hence no pies around here.  Not so much for fruit pies but meat pies and veggie/egg/quiche type things  

 

[launderess]

Pie Crusts

Aren't that difficult once you know what to do and not to do. First and foremost you aren't making bread, hence you don't want gluten by over kneading dough.

Once you know how pie/pastry crust should look like it is fast and simple to whip them up in a food processor. My vintage pastry book by Bernard Clayton, JR says he prefers to make most doughs via the FP, but teaches his students and suggests readers of the book to learn how to make dough by hand so to understand what to do and how the thing should look. Because the FP is so fast and efficient in making pastry doughs it is very easy to take things too far.

Being as all this may and despite having enough equipment in one's kitchen to start a small bakery one always keeps a few ready made pie crusts in the freezer. They usually go on sale several times a year so stock up then.

Ready made frozen pie crusts and dough are great for when one wishes to make something fast and or otherwise cannot be bothered doing the thing from scratch. Phyllo dough especially comes in handy when one's nerves cannot handle doing it by hand.

Am going to use the two frozen pie crusts in my freezer to whip up a few spinich and ham quiches. Once they are cool will freeze one or maybe both for a future fast and easy brunch or light supper.

 

[norgeway]

Pie Crust!

Oh i can make wonderfully flaky pie crust....the problem is I can never get it in the pan without tearing it into pieces!!

 

[launderess]

One always gently rolls crusts around the rolling pin then unrolls into the pan. Some like to roll out on floured wax paper then lift and turn the thing over onto the pan. Sounds like a tricky and delicate operation, but suppose it does work.

Find it best to be in a "happy place" when doing delicate pastry doughs. If it's hot outside, am aggravated, bothered, rushed or otherwise things usually don't go as well.

 

[chuffle]

A standing ovation from the "wilds" of west central

Kelly -

I have thoroughly enjoyed, and learned from, your posts on the forum. Your sticky rolls remind me of my grandmother, who always would make them when I was a kid and would spend an "over night" here at the farm. May I ask - would you share your recipe?

I have always enjoyed your posts, containing your thoughts and recommendations of mixers. Above, you made mention of the food processor. Might you do a thread on food processors, with your usual thorough evaluation and recommendations?

Joe

 

[launderess]

Sunbeam Food Processors

Both the LeChef and Vista versions were highly rated by Consumer Reports at the time.

IIRC (would have to go back and look at my vintage Buying Guide) in some aspects the Sunbeams were rated higher than Cuisinart's. This mostly had to do with using the chutes.