The blog of cooking-ez.com
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves.
All these machines come supplied with 3 different tools. Let’s take a look at their names and functions.
All these machines come supplied with 3 different tools. Let’s take a look at their names and functions.
31K 20 4.5
Last modified on: November 2nd 2019
Keywords for this post:MaterialKneadingToolDoughMixerFood processorStand mixer tools
1: Whisk
Made up of lots of thin metal wires, this is mainly intended for whipping, to liquefy, mix and, above all, incorporate air with its rapid movement. Typical examples: beating egg whites or whipping cream.
So this is a tool that needs to turn at high speed, in mixtures that are very fluid, to be most effective.
2: Flat beater
This beater has a flat "paddle" shape, hence the name, and is intended for thorough, even mixing. Typical example: cake batter.
It needs to run at slow or medium speed in mixtures that can be either fluid or moderately thick.
Note: In Kenwood terminology, this tool is called a "K beater".
3: Dough hook
In the form of a single metal arm shaped like a sort of twisted hook, this is intended for kneading firm doughs. Typical examples: bread or brioche dough.
It needs to run at the mixer’s slowest speed possible so as not to spoil the dough.
To sum up : With these 3 tools you can do practically everything you need for cooking, or baking bread, cakes and pastries. You just need to choose the right tool for the job.
Lasts posts
Wipe meats and fish before cooking
When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.1,5255 April 14th 2024
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...2,8615 March 8th 2024
Half milk, half cream
In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...2,701 February 27th 2024
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.2,8215 February 20th 2024
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...5,7885 November 12th 2023
Other pages you may also like
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.266K 23.7 June 23th 2021
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .119K 14.1 February 7th 2017
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...58K4.3 March 20th 2020
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.72K 24.4 February 15th 2018
The baker always gild twice
I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.26K4.2 June 9th 2019
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.