| MW |
I would like to get a nice Kitchenaid mixer but don't want to overbuy.
I will likely not make much bread with it, but will on occasion. I
will make lots of cakes, cookies, whipped cream, soufles, etc.
I like the idea that the "pro" models have the metal gears and
overload cutoff. The Artisan apparently has a plastic gear that is
the weakest link to break in case of overload. Is this correct?
For those who make an array of items but not frequently, would you
recommend the Artisan or still go for a Pro model?
What about the lift vs. tilt versions? Is it any more convenient
either way?
Thanks,
Matt
|
|
|
| PENMART01 |
>avo163
>
>I would like to get a nice Kitchenaid mixer but don't want to overbuy.
> I will likely not make much bread with it, but will on occasion. I
>will make lots of cakes, cookies, whipped cream, soufles, etc.
For occasional use, as you describe, you will get by quite nicely with the
least expensive model... in fact if you don't intend to do bread but once in a
blue moon you don't really need any stand mixer, the KA *hand mixer* will work
just fine for cakes and a bowl of whipped cream now and again. And even for
bread, unless you have some physical disability, for the amount of dough any KA
stand mixer can handle ('bout two loaves worth) you may as well do the job by
hand... hand kneading does a better job anyway, and permits you to develop a
*feel* for the dough. Cookie doughs are sometimes a bit tough on a machine,
but there again, unless you're a Keebler Elve and are going to do cookies like
more than 2-3 times a week, the old fashioned wooden spoon and bowl works fine.
Personally I see no benefit whatsoever from a 5-6 qt stand mixer, unless you
are handicapped. I own one of the newer KA 7 speed hand mixers, use it for
just about everything... the single loaf of bread or two I do by hand or use my
ABM... for *real serious* bread baking I have a 12 qt Hobart, bought it used
many years ago and used to use it a lot, rarely use it anymore but it sure
makes my kitchen look a hell of a lot more impressive than even if I had
granite counter tops and displayed a dozen All-Crap pots. LOL
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| Pennyaline |
MW wrote:
> I would like to get a nice Kitchenaid mixer but don't want to overbuy.
> I will likely not make much bread with it, but will on occasion. I
> will make lots of cakes, cookies, whipped cream, soufles, etc.
>
> I like the idea that the "pro" models have the metal gears and
> overload cutoff. The Artisan apparently has a plastic gear that is
> the weakest link to break in case of overload. Is this correct?
>
> For those who make an array of items but not frequently, would you
> recommend the Artisan or still go for a Pro model?
>
> What about the lift vs. tilt versions? Is it any more convenient
> either way?
It's bread and heavy/multiplied cookie doughs that destroy stand mixers.
I make just a couple of loaves of white flour bread at a time (only one
at a time of heavier grains), so that doesn't strain my Artisan too
much. It doesn't have a lot of trouble with doubled cookie doughs like
chocolate chip, but doubling is as far as I will push it.
I've had my Artisan for a few years with nary a hiccup.
I do prefer tilt to lift. Manipulating mixing attachments is easy, and
the bowl holds steady on its stand. I've noodled with lift bowls on the
Pro models I've looked over in stores, and if I'm not mistaken they can
get wobbly. I also encountered one that wouldn't engage the bowl lift
fully. No probs of that nature with the tilt versions.
|
|
|
|
