Once, Twice, Three Times a Lady
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Creamyness
I haven't really put a Triple to the test before. Mrs Fields famous cookies, sometimes called the Neiman Marcus recipe felt like a good test.
2 cups softened butter
2 cups brown sugar
2 cups granulated sugar
Cream well and add
1 tablespoon vanilla
4 eggs Whip until light and fluffy.
The bowl revolved on its own and the mixer did a very respectable job of creaming in a relatively short time. Most of the mixture stayed in the path of the two rear beaters and the front beater sort of coasted without much to do.
I haven't really put a Triple to the test before. Mrs Fields famous cookies, sometimes called the Neiman Marcus recipe felt like a good test.
2 cups softened butter
2 cups brown sugar
2 cups granulated sugar
Cream well and add
1 tablespoon vanilla
4 eggs Whip until light and fluffy.
The bowl revolved on its own and the mixer did a very respectable job of creaming in a relatively short time. Most of the mixture stayed in the path of the two rear beaters and the front beater sort of coasted without much to do.
How Dry I Am
Dry ingredients are the real test for power and bowl capacity. The roation of the rear beater closest to the bowl's edge turned away from the direction of rotation so there was little flour that went over the edge. It mixed it all in a breeze without the slightest indication of struggle. The spring tensioner that holds the motor head upright held three beaters full of dough.
4 cups flour
4 cups oats
2 teaspoons baking powder
2 teaspoon soda
1 teaspoon salt
Mix to combine
Dry ingredients are the real test for power and bowl capacity. The roation of the rear beater closest to the bowl's edge turned away from the direction of rotation so there was little flour that went over the edge. It mixed it all in a breeze without the slightest indication of struggle. The spring tensioner that holds the motor head upright held three beaters full of dough.
4 cups flour
4 cups oats
2 teaspoons baking powder
2 teaspoon soda
1 teaspoon salt
Mix to combine
It Hotter than Hades
The tired old harangue about how much I love the General Electric convection oven one more time. 3 trays in at 350 and 16 minutes later out come three dozen perfectly baked cookies. No pan spinning or oven shelf shuffle. Close the door and forget them until the timer chimes.
The tired old harangue about how much I love the General Electric convection oven one more time. 3 trays in at 350 and 16 minutes later out come three dozen perfectly baked cookies. No pan spinning or oven shelf shuffle. Close the door and forget them until the timer chimes.
aldspinboy
Well-known member
Kelly your baking is to all fantastic !
since my friends think that's all we do here is talk about washers i show them that is not the case.
If you can i would like to see all of your mixers or how many
you have in your collection if you can tell me thanks.
I have seen these mixers in Paul's ( Turquoisedude ) collection not sure it is the same model but simular with lights.
Question ...
My frinds just got a double Kitchenaid wall oven one on top is convection he's other half is a little weary about electric wall ovens because he is use to gas.
So do you think he can use the convection with a cheesecake
recipe that he been using for years in a conventional gas oven or just keep it in the bake mode ?
Which is better ?
I know that gas has moisture in it but i said to him that convection is great for baking.
Nice cookies !
Darren k.
since my friends think that's all we do here is talk about washers i show them that is not the case.
If you can i would like to see all of your mixers or how many
you have in your collection if you can tell me thanks.
I have seen these mixers in Paul's ( Turquoisedude ) collection not sure it is the same model but simular with lights.
Question ...
My frinds just got a double Kitchenaid wall oven one on top is convection he's other half is a little weary about electric wall ovens because he is use to gas.
So do you think he can use the convection with a cheesecake
recipe that he been using for years in a conventional gas oven or just keep it in the bake mode ?
Which is better ?
I know that gas has moisture in it but i said to him that convection is great for baking.
Nice cookies !
Darren k.
kevin313
Well-known member
Wow! What cookies!
Those cookies look incredible! I can't imagine how they tasted. I've seen that recipe a few times over the years, but never made them. You are inspiring me to maybe do a little baking this weekend!
I always wondered if having the extra beater made a difference (GE vs. Sunbeam or Hamilton Beech). Do you think it mixes better? Faster? It would seem like the two end beaters would do most of the work. It made quick work of your cookie dough, but would a Mixmaster have done likewise?
Those cookies look incredible! I can't imagine how they tasted. I've seen that recipe a few times over the years, but never made them. You are inspiring me to maybe do a little baking this weekend!
I always wondered if having the extra beater made a difference (GE vs. Sunbeam or Hamilton Beech). Do you think it mixes better? Faster? It would seem like the two end beaters would do most of the work. It made quick work of your cookie dough, but would a Mixmaster have done likewise?
I've never made that size a batch of chocolate chip dough cookies in a Sunbeam so I'm also wondering if it would have handled it as well. It's tough challenge for sure. Myself I always make them in the Bosch, though I haven't made any in probably a year now.
Ever Been Bowl-Fit?
I've been making this recipe for years in a Sunbeam and it handles it just fine. The fact a Sunbeam bowl was used on the GE is testimony to 4 full quarts. Its really important to know when a motor is laboring and when its simply under a load. Its the difference between having one last 50 years or mixing the next batch by hand. The GE handled the thickness with aplomb and showed no sign of stress. I think the third beater is an aid to any mixer with beaters this small. That said if you compare any other beater to a Sunbeam with Bowl-Fit beaters you understand it takes more energy to turn the bigger beaters in a bowl full of batter. Three smalls against to large is likely a wash. As I used the GE last night I asked myself if I could live with this mixer if it was all I had to use for the rest of my life and the answer was yes. It did require a little bowl rocking, pulling it back and forth to get the edges mixed in in the intial creaming but functioned well after that. If you look closely at the bowl's edge you can see a line of mixture thats darker since it's escaping the beater's reach.
I've been making this recipe for years in a Sunbeam and it handles it just fine. The fact a Sunbeam bowl was used on the GE is testimony to 4 full quarts. Its really important to know when a motor is laboring and when its simply under a load. Its the difference between having one last 50 years or mixing the next batch by hand. The GE handled the thickness with aplomb and showed no sign of stress. I think the third beater is an aid to any mixer with beaters this small. That said if you compare any other beater to a Sunbeam with Bowl-Fit beaters you understand it takes more energy to turn the bigger beaters in a bowl full of batter. Three smalls against to large is likely a wash. As I used the GE last night I asked myself if I could live with this mixer if it was all I had to use for the rest of my life and the answer was yes. It did require a little bowl rocking, pulling it back and forth to get the edges mixed in in the intial creaming but functioned well after that. If you look closely at the bowl's edge you can see a line of mixture thats darker since it's escaping the beater's reach.
Convection Baking
Each oven has it's own personality and takes a trip or two to get it's nuances accounted for. The rule of thumb is bake anything you want, uncovered, at 25 degrees less, for 20 to 25% less time. A cheesecake which is high in protiens should never bake at a high temperature because it toughens the outer skin before the innards are tempered which can lead to cracking. The lowered temperature of a convection oven would be a boon for cheesecakes. I personally do not use water baths but they create complete assurance the cake will not reach an internal temperature higher than the the water it rests in. Greasing the edge of the springform pan and running a knife around the edge of the pan the moment it comes from the oven will prevent cracking. Your cousin should be cogent the first time and watch the process of baking a cheesecake in convection. The top surface of a cheesecake dulls as it bakes. When the center loses it's gloss but still jiggles a bit it's time to come out.
Each oven has it's own personality and takes a trip or two to get it's nuances accounted for. The rule of thumb is bake anything you want, uncovered, at 25 degrees less, for 20 to 25% less time. A cheesecake which is high in protiens should never bake at a high temperature because it toughens the outer skin before the innards are tempered which can lead to cracking. The lowered temperature of a convection oven would be a boon for cheesecakes. I personally do not use water baths but they create complete assurance the cake will not reach an internal temperature higher than the the water it rests in. Greasing the edge of the springform pan and running a knife around the edge of the pan the moment it comes from the oven will prevent cracking. Your cousin should be cogent the first time and watch the process of baking a cheesecake in convection. The top surface of a cheesecake dulls as it bakes. When the center loses it's gloss but still jiggles a bit it's time to come out.
mixguy
Well-known member
Triple Whip w/Sunbeam bowl
Kelly, I found the same true for me as well. A Sunbeam bowl works better than an original GE bowl, for the same reasons indicated. The third beater seems to help more (just slightly) during whipping of cream or beating egg whites when making meringue. GE stand mixers have always required more human assistance, scraping and bowl turning, than a Mixmaster having "bowl-fit" beaters. Sunbeam had a bowl speed button since the model 9 was created in the mid-1940s. When did Hamilton Beach introduce a bowl "button" in the beater assembly to facilitate bowl rotation during mixing? Was bowl speed button included with HB mixers before model "G"? HB mixer instruction booklets do not reference the bowl speed "button."
Kelly, I found the same true for me as well. A Sunbeam bowl works better than an original GE bowl, for the same reasons indicated. The third beater seems to help more (just slightly) during whipping of cream or beating egg whites when making meringue. GE stand mixers have always required more human assistance, scraping and bowl turning, than a Mixmaster having "bowl-fit" beaters. Sunbeam had a bowl speed button since the model 9 was created in the mid-1940s. When did Hamilton Beach introduce a bowl "button" in the beater assembly to facilitate bowl rotation during mixing? Was bowl speed button included with HB mixers before model "G"? HB mixer instruction booklets do not reference the bowl speed "button."
mixguy
Well-known member
Convection Oven & Kitchen Aid blender
Load up the racks and watch even baking take place!
Awesome job Kelly!
Kelly which KitchenAid blender series do you prefer and why ?
Load up the racks and watch even baking take place!
Awesome job Kelly!
Kelly which KitchenAid blender series do you prefer and why ?
austinado16
Well-known member
- Joined
- Dec 23, 2009
- Messages
- 617
That Triple is fantastic!
I'd never seen them before until stumbling across them on ebay about a week ago.
Your posts are a lot of fun to read and even better with all the photos! Those cookies are killing me!
I'd never seen them before until stumbling across them on ebay about a week ago.
Your posts are a lot of fun to read and even better with all the photos! Those cookies are killing me!
Confusion with quantities of oatmeal
Hi Kelly-I'd love to try your recipe but am a bit confused when you mention the one cup of oatmeal processed to the consistency of flour and then in the next post listing dry ingredients you mention 4 cups. Might you clear this up for me as I'd love to try them. Also are they the old fashion oats or the quick cooking?
Your cookies look fabulous. I hope mine look half as good. ((--::
Dick
Hi Kelly-I'd love to try your recipe but am a bit confused when you mention the one cup of oatmeal processed to the consistency of flour and then in the next post listing dry ingredients you mention 4 cups. Might you clear this up for me as I'd love to try them. Also are they the old fashion oats or the quick cooking?
Your cookies look fabulous. I hope mine look half as good. ((--::
Dick
Yes Kelly...
I'd like to know what Dick said above. I think I've got it figured out but just want to make sure! These cookies sound wonderful.
Patrick
I'd like to know what Dick said above. I think I've got it figured out but just want to make sure! These cookies sound wonderful.
Patrick
I had the same confusion issue.
toggleswitch
Well-known member
Three whips? It's like three nipples. It may exist and it may be rare, but it just ain't right!
Thanks Kelly
I appreciate it. Hope you are enjoying your trip!
I appreciate it. Hope you are enjoying your trip!
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