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Stand Mixers....food at the bottom of the bowl

Hello all. I'd like to know what your experience is, as far as using stand mixers...mostly KitchenAid.

When do you experience food being left at the bottom of the bowl? (that dimpled area)...when you use the wire whisk or the beater blade?

When making batters such as cheese cake, or creaming butter and sugar, I notice (when using the beater blade) a lot of food gets left at the bottom. However, when making meringue and whipped cream with the wire whisk, less food is left at the bottom.

What's your experience? Do you use the whisk only for whipping egg whites or whipped cream? When making a cake, do you use the wire whisk or beater blade?

When is food most likely to be stuck at the bottom of the bowl?

Thanks

Reply to
baker1
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I have a KitchenAid stand mixer (apparently this model not available in U.S.A.). I use it for everything. I have a paddle and a whisk for it. Both work great. Never had any problems with food stuck on the bottom.

I usually add my dry ingredients to wet ingredients. The other way around might make a difference. Mind you, I have started with butter and sugar for some recipes and that works fine. I cut the butter (very cold) into 1 cm blocks, let it warm up then add that first. I pour the sugar over top of the blocks of butter. The butter is pretty good about stirring the sugar about.

Reply to
.

You can adjust the clearance between the beater and the bottom of the bowl. Obviously, you want the beater as close to the bottom as possible without toucing. Look in the manual.

Reply to
Joshua Baker-LePain

Further, recipes (and the mixer instructions) tell you to scrape the sides and bottom of the bowl during mixing. This is why.

Reply to
pennyaline

Yes, I know about the adjustments, however there always seems to be a need to scoop out the bottom. I'm developing a product that would eliminate this, as well as scrape the walls while mixing. What I want to know is when do people most find food unmixed at the bottom...with the wire whisk or the paddle (beater).

Reply to
baker1

I only use the whip with egg whites and cream. I don't find these clinging to the bottom or sides. I do find high fat batters clinging to the bowl when I use the paddle.

Reply to
Vox Humana

The trick is to attach the blade (or whisk or hook), put the bowl in place and release the attachment. It will stay on the post, but be unlocked so it will fall to the bottom and "ride the dimple" so to speak. Works every time.

kimberly

Reply to
Nexis

Not necessarily. I make bagel dogh in my Hobart 80 quart mixer and the only issue I have is the little bit of dough that dries on the upper wall of the bowl. It's easy to clean with a wet plastic scrungy pad..

When making a 20 pound batch of muffins with the paddle, some will stick and stiffen on the bottom of the bowl. I dump in a quart of water and let it soak and soften, then the old scrungy pad breaks it loose quickly.

Still, I 'd be interested in seeing your new invention. Website?

Reply to
Petey the Wonder Dog

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