Mixers... Stand Mixers

[Imp]

The 'Toaster Oven' thread got interesting, so let's try the same with mixers.

What are you using for mixing stuff for baking and waffles?

I'm thinking of getting into baking and the only stand mixer I have access to is 20 years old -- at least. Marketing is pointing me towards the KitchenAid line of bright colored stand mixers for ~US$ 250. I've seen one or two models from Cuisinart and Breville in the same price range.

 

[MongGrel]

The wife does most of the baking around here I guess.

She still mixes most things by hand, even my old multi one went out the door long ago.

She even gets irate when I get my old Hamilton Beach hand held mixer out for mashed potatoes.

Just us I guess, but she does most things along those lines.

 

[GagHalfrunt]

Depends on what you're making and what your budget is. The big issue is motor burnout, the cheaper ones die if used a lot and even the bottom of the line Cuisinarts and Kitchen-Aid have problems if forced to do a lot of long runs kneading heavy stuff like bread and pizza dough.

If you're doing light use like cakes or cookies once a week a Kitchen-Aid is overkill, you can get by with something way cheaper. A Hamilton Beach or Sunbeam under $50 would get you through. And if you're "thinking of getting into baking" even that might be more than you need. For once a week light duty a hand mixer is plenty, you're only using it a couple of minutes at a time. I'd really recommend going that route, get something for under $20 and see how it goes. If you bake a lot and really need that hands-off convenience then upgrade to a quality stand mixer. Odds are you won't need one, the majority of home cooks use them more for decoration than for anything else.

 

[eldorado99]

Look for the old Hobart made Kitchenaid mixers used in good condition. Those things are the REAL Kitchenaid stand mixers. The new ones they sell that look the same are shit by comparison.

 

[MongGrel]

I guess the wife even more old school than that.

Have upgraded the spoons and bowls over the years etc, but she doesn't even care for a hand mixer, she stills likes a spoon or kneading I guess.

Old school Italian wife, but my sister in law is even better

The wife has been catching up to her over the years though.

 

[Childs]

Refurbished KitchenAid mixers can be had for $170 or less.

http://slickdeals.net/f/8029521-kit...t-choose-color-refurbished-170?src=SiteSearch

I bought one during a different deal and its been great. Also bought some refurbs directly from KitchenAid and they have held up fine. If you get one, get a Beater Blade:

http://www.amazon.com/Design-Beater..._sim_79_3?ie=UTF8&refRID=1G19GM9ZX0ZT693ZCD6K

These things are really worth it. No need to stop to scape down the sides. If you dont want to spend a lot of money on a stand mixer, this Hamilton Beach mixer is well liked:

http://www.amazon.com/Hamilton-Beach-63325-6-Speed-Stand/dp/B005QB4X4C

 

[Nograts]

Refurbished KitchenAid mixers can be had for $170 or less.

http://slickdeals.net/f/8029521-kit...t-choose-color-refurbished-170?src=SiteSearch

I bought one during a different deal and its been great. Also bought some refurbs directly from KitchenAid and they have held up fine.

Definitely buy used. After a long deployment of watching good eats I bought one for like $400 to make a cheesecake. The cheesecake turned out like shit and now I have a nice mixer that my wife uses like...maybe twice a year.

 

[GagHalfrunt]

Definitely buy used. After a long deployment of watching good eats I bought one for like $400 to make a cheesecake. The cheesecake turned out like shit and now I have a nice mixer that my wife uses like...maybe twice a year.

I sparingly use a hand mixer for cheesecake and it comes out great, I'd never go near it with a stand unit. Cheesecake needs very little beating and the more you beat it the worse it gets. Once you cream together the cream cheese and white sugar everything else should be done by hand mixing. You don't want to beat air into the batter. Same with brownies, tortes and flourless cakes, the less mixing the better. Even recipes that require air in the batter for lift like cakes can be ruined by overbeating. Hence my earlier recommendation for a hand mixer for beginners. There are very few recipes that require long periods of mixing and a lot that can be ruined by overworking the batter. If you don't know what you're doing you're best not leaving a stand mixer running so that you can walk away and do other things. A light touch yields the best results

 

[Nograts]

I sparingly use a hand mixer for cheesecake and it comes out great, I'd never go near it with a stand unit. Cheesecake needs very little beating and the more you beat it the worse it gets. Once you cream together the cream cheese and white sugar everything else should be done by hand mixing. You don't want to beat air into the batter. Same with brownies, tortes and flourless cakes, the less mixing the better. Even recipes that require air in the batter for lift like cakes can be ruined by overbeating. Hence my earlier recommendation for a hand mixer for beginners. There are very few recipes that require long periods of mixing and a lot that can be ruined by overworking the batter. If you don't know what you're doing you're best not leaving a stand mixer running so that you can walk away and do other things. A light touch yields the best results

What ruined mine was the tempering of the eggs...I ended up scrambling them just a little bit. And I didn't let it sit long enough so when I turned it upside down to dump it out I went splat

 

[MongGrel]

I sparingly use a hand mixer for cheesecake and it comes out great, I'd never go near it with a stand unit. Cheesecake needs very little beating and the more you beat it the worse it gets. Once you cream together the cream cheese and white sugar everything else should be done by hand mixing. You don't want to beat air into the batter. Same with brownies, tortes and flourless cakes, the less mixing the better. Even recipes that require air in the batter for lift like cakes can be ruined by overbeating. Hence my earlier recommendation for a hand mixer for beginners. There are very few recipes that require long periods of mixing and a lot that can be ruined by overworking the batter. If you don't know what you're doing you're best not leaving a stand mixer running so that you can walk away and do other things. A light touch yields the best results

+1

 

[GagHalfrunt]

What ruined mine was the tempering of the eggs...I ended up scrambling them just a little bit. And I didn't let it sit long enough so when I turned it upside down to dump it out I went splat

How on earth did you scramble the eggs when making a cheesecake? Yeah, tempering eggs is important when adding them to hot liquids and if you don't they'll scramble. But there's never a point where the eggs touch anything hot in a cheesecake until the batter is fully incorporated and placed in the oven.

Cheese and sugar creamed together with a hand mixer.
Add a little milk - mix
Add raw eggs - mix
Add sour cream - mix
Add vanilla and a little milk/flour slurry - mix


Cheesecake is one of the easiest things to make once you get the hang of it. Not a lot of steps or special techniques involved. Cooling it slowly so that the top doesn't crack is the trickiest part. What part of your recipe was heated before adding the eggs so that they scrambled on contact?

 

[Xstatic1]

I :wub: my two Kitchen Aid mixers. The 2nd one I hardly ever use, but definitely love having two mixing bowls and attachments when I'm baking multiple treats (I bake fairly regularly).

 

[Nograts]

How on earth did you scramble the eggs when making a cheesecake? Yeah, tempering eggs is important when adding them to hot liquids and if you don't they'll scramble. But there's never a point where the eggs touch anything hot in a cheesecake until the batter is fully incorporated and placed in the oven.

Cheese and sugar creamed together with a hand mixer.
Add a little milk - mix
Add raw eggs - mix
Add sour cream - mix
Add vanilla and a little milk/flour slurry - mix


Cheesecake is one of the easiest things to make once you get the hang of it. Not a lot of steps or special techniques involved. Cooling it slowly so that the top doesn't crack is the trickiest part. What part of your recipe was heated before adding the eggs so that they scrambled on contact?

I mean you're talking 2010 here so I have no idea, I can't recall. I'm on a diet now, a quest really, to reach the 130's, I'm mid 160's currently so it will be a few months before I try a cheesecake again.

I couldn't tell you, I saw a good eats and followed it exactly on my laptop, and my 400$ kitchen aid mixer. Haven't used it since. Maybe my wife has I'll ask her.

 

[Nograts]

I asked the wife she said she uses it "all the time" when she makes empanadas and stuff, which isn't often (I'm on a diet so we're doing a lot of chicken and salad). She said if you aren't a baker then it isn't worth buying one new. So yeah, definitely buy used, they are nice, but not worth 400$.

 

[Childs]

I asked the wife she said she uses it "all the time" when she makes empanadas and stuff, which isn't often (I'm on a diet so we're doing a lot of chicken and salad). She said if you aren't a baker then it isn't worth buying one new. So yeah, definitely buy used, they are nice, but not worth 400$.

Did you ask her about scrambling eggs in a cheesecake recipe? I'm curious about that as well.

 

[Nograts]

Did you ask her about scrambling eggs in a cheesecake recipe? I'm curious about that as well.

Well that was me who did that....if you watch the alton brown episode he talks about tempering eggs...I failed at it, I had small chunks of eggs that were scrambled in the cake but it was still very good. THe issue was the setting of the cake. He said to let it sit for like 4 hours, I let it sit for like 12 but it was still liquid, so when I dumped it out it went splat.... not sure what else to say.

Why are you trying to make a cheesecake?

 

[Xstatic1]

I sparingly use a hand mixer for cheesecake and it comes out great, I'd never go near it with a stand unit. Cheesecake needs very little beating and the more you beat it the worse it gets. Once you cream together the cream cheese and white sugar everything else should be done by hand mixing. You don't want to beat air into the batter. Same with brownies, tortes and flourless cakes, the less mixing the better. Even recipes that require air in the batter for lift like cakes can be ruined by overbeating. Hence my earlier recommendation for a hand mixer for beginners. There are very few recipes that require long periods of mixing and a lot that can be ruined by overworking the batter. If you don't know what you're doing you're best not leaving a stand mixer running so that you can walk away and do other things. A light touch yields the best results

I've been baking cheesecakes for the past 3 years. Over the last year, I've been trying different recipes and such (or perfecting the process and/or recipe). After I cream the cream cheese and sugar, I still use my Kitchen Aid stand mixer, but sparingly once the eggs are added (which should be the last thing before folding-in any nuts/morsels/candy).

Pics of my last 2 cheesecakes :biggrin:...

Snickers Cheesecake

Irish Cream Chocolate Cheesecake


Pics of a flourless cake...

Chocolate-Chile Cake

 

[Xstatic1]

Well that was me who did that....if you watch the alton brown episode he talks about tempering eggs...I failed at it, I had small chunks of eggs that were scrambled in the cake but it was still very good. THe issue was the setting of the cake. He said to let it sit for like 4 hours, I let it sit for like 12 but it was still liquid, so when I dumped it out it went splat.... not sure what else to say.

Why are you trying to make a cheesecake?

I haven't bothered to look for Alton's episode, but for making cheesecake, you'll want to use room temperature eggs and room temp cream cheese.

 

[Childs]

Well that was me who did that....if you watch the alton brown episode he talks about tempering eggs...I failed at it, I had small chunks of eggs that were scrambled in the cake but it was still very good. THe issue was the setting of the cake. He said to let it sit for like 4 hours, I let it sit for like 12 but it was still liquid, so when I dumped it out it went splat.... not sure what else to say.

Why are you trying to make a cheesecake?

I went through a phase making low carb cheesecakes. Probably made 2 or 3 a week for two months trying to find something that was good. I didnt remember anything hot mixing in the filling. The only thing I could think of was maybe you put them all in at the same time, instead of one at a time so everything wasnt mixed together?

 

[GagHalfrunt]

I've been baking cheesecakes for the past 3 years. Over the last year, I've been trying different recipes and such (or perfecting the process and/or recipe). After I cream the cream cheese and sugar, I still use my Kitchen Aid stand mixer, but sparingly once the eggs are added (which should be the last thing before folding-in any nuts/morsels/candy).

Pics of my last 2 cheesecakes :biggrin:...

Snickers Cheesecake

Irish Cream Chocolate Cheesecake


Pics of a flourless cake...

Chocolate-Chile Cake

Thumbs up for all those, they look great!! I love cheesecake, but rarely make anything except classic plain New York style because it's so good. I occasionally do a chocolate cappucino one and a key lime, but 9 out of 10 are regular. We should have an official baking thread with pictures. I feel a batch of salted-caramel brown butter cookies coming on.

 

[notposting]

We bought the KitchenAid KSM75 last year from Amazon. 4.5 qt, tip up style. It is basically as close to the direct successor to the classic Hobart's as you will get - a lot of the newer ones are pretty crap.

You can download the old service manuals and the manual for it and they pretty much identical, lot of common parts as well. Renovating an older one looks to be pretty easy as well (if the motor is still good, take apart, clean, lube).

Also, if you are crafty when buying you could score a great deal on it. Amazon had it for $180 right after Thanksgiving, and I punched in the model number. No rebate listed on Amazon or KA's site directly, but a retailer in the East had a form for it. And it was a generic enough form that I sent it in...got my $50 from KA couple months later. $130 AR brand new!

 

[MongGrel]

Thumbs up for all those, they look great!! I love cheesecake, but rarely make anything except classic plain New York style because it's so good. I occasionally do a chocolate cappucino one and a key lime, but 9 out of 10 are regular. We should have an official baking thread with pictures. I feel a batch of salted-caramel brown butter cookies coming on.

Impressive.

I didn't want to spam the pics again.

Nice work Xstatic1.

:thumbsup::thumbsup:

 

[MrPickins]

Depends on what you're making and what your budget is. The big issue is motor burnout, the cheaper ones die if used a lot and even the bottom of the line Cuisinarts and Kitchen-Aid have problems if forced to do a lot of long runs kneading heavy stuff like bread and pizza dough.

This is a problem with the newer Kitchen-Aid models. They have a plastic drive gear that can't handle using the dough hook at anything other than low speed.

Still good mixers, though.

 

[Kaido]

KitchenAid is really the only consumer brand I'd consider other than a Blendtec mixer/blender combo. I got mine on Black Friday a number of years ago, it's been solid. If you like to make random stuff, this marshmallow recipe is da bomb:

http://www.laurafuentes.com/homemade-marshmallow-no-corn-syrup-recipe/

 

[BoomerD]

I don't use it myself...not my job...but my wife has had her Kitchen Aid mixer for more than 20 years...and it doesn't just sit and collect dust. She uses the hell out of it.