Kenwood Chef - Fun and Practical

marmitepotato

Rossy2692 wrote: »

https://www.kenwoodchefrestore.co.uk/shop/Kenwood-Chef-Recipes-Book

This is the book that came with my £179 bargain Its a really informative book :j

Thanks Rossy. I think I got that book from Amazon. I did email Kenwood to tell them their book needed reviewing and they sent me a lovely hardback recipe book!

peachyprice

Rossy2692 wrote: »

https://www.kenwoodchefrestore.co.uk/shop/Kenwood-Chef-Recipes-Book

This is the book that came with my £179 bargain Its a really informative book :j

Yes, that's the one, I was suprised to find it in the box it didn't say it came with it, it's £20 to buy :eek:

Rossy2692

Made a loaf tonight, its in the oven now, was such a silky smooth dough

peachyprice

Rossy2692 wrote: »

I do think i am going to order a plastic bowl as the stell bowl has a habit of cutting my fingers, it is quite sharp underneath

I got mine from ebay, it's a new silver coloured one. I find it really useful having 2 bowls and the plastic is better for proving the bread overnight, it doesn't stick as much as the stainless steel one, I find the dough kind of gets caught in the striations of the stainless.

KDF

Hi all, just found this thread and loving it! I've had a KM010 for nearly a year after 4 disappointing attempts to get a Kitchenaid that wasn't cosmetically damaged or have a clunking whisk!

I love my Kenwood but have a quick question about bread making, which I use it for frequently. I use a River Cottage recipe which uses 1kg of flour, after reading the book with the mixer I am never sure if this is overloading it - does the weight they quote inc the weight of the water ? They warn against over labouring the motor and occasionally I've heard a squeak from mine, so I usually mix on minimum until it comes together and then hand knead because i'd hate to damage my Kenwood. Does anyone make a similar sized loaf?

Also for this of you using it for mash, do you use the K beater, I guess it's in the book but I'm being lazy!:rotfl:

sistercas

KDF wrote: »

Hi all, just found this thread and loving it! I've had a KM010 for nearly a year after 4 disappointing attempts to get a Kitchenaid that wasn't cosmetically damaged or have a clunking whisk!

I love my Kenwood but have a quick question about bread making, which I use it for frequently. I use a River Cottage recipe which uses 1kg of flour, after reading the book with the mixer I am never sure if this is overloading it - does the weight they quote inc the weight of the water ? They warn against over labouring the motor and occasionally I've heard a squeak from mine, so I usually mix on minimum until it comes together and then hand knead because i'd hate to damage my Kenwood. Does anyone make a similar sized loaf?

Also for this of you using it for mash, do you use the K beater, I guess it's in the book but I'm being lazy!:rotfl:

I'm not sure about overloading I use 500g of flour when I do my bread and its fine with that,

I use the k bearer for mash it's brilliant I just leave it mashing while I get on with he rest of the dinner

marmitepotato

I have used 1kg of flour in my Kmix and its been fine, but I usually make my loaves in 500gm batches, that way I know that the bread has had ample kneading. It seems a bit of a waste to have a Kenwood and then knead the bread yourself ( unless you want to!). Mix the bread together on speed number 1, then turn it up to number 4 for 4 minutes to knead.

KDF

:)Thanks both, it's a good point but I do actually enjoy hand kneading but I would be nice to have the mixer do it when I'm in a rush. At least it avoids the initial, very sticky hand stage

Nicki

Homemade pasta tonight in mine using the pasta maker attachment for the first time. Much less mess and far easier to clean up then I feared and the pasta was delicious (we had it for tea tonight). I took some photos and will try and post later but DD has run off with my phone!

Some tips I discovered during the process if anyone fancies trying it:

1. Don't do it with 2 children "helping" as this increases the mess and lengthens the process by about double!

2. The mixture works much better if you feed it into the machine in breadcrumb consistency, not dough. It WILL work as dough but you need to feed it in in very small pieces and the machine will jam from time to time. As breadcrumbs you can almost continuously pour it into the feeder and the pasta is less likely to clump together as it extrudes.

3. You need to put a tray or bowl under the machine to catch the pasta, and ideally separate strands as they come out (we made spaghetti) not when they land in the bowl or tray.

4. The pasta maker is much easier to clean when the pasta is dried so ideally leave it for about 3 hours to harden off, then use the tool it comes with to poke out the dried pasta (which is strangely therapeutic)

5. The pasta tastes better if you let it dry slightly rather than cooking immediately. We boiled a test amount after about 20 minutes to see what it was like, but the stuff we actually had for tea about 2 hours later was miles better.

6. Don't try and do anything else at the same time. The pasta was delicious but the flapjacks in the oven at the same time were a write off!

YORKSHIRELASS

Oh I am so so jealous. I have got a birthday coming up so was thinking about the basic Chef which is £170 in Argos at the moment.

Then I remembered that Mum had one and I havent seen her use it for years. Question is how do I ask her nicely if she has still got it and if so will she give it to me?

Maybe I just need to pay her back in cakes. Want to ring her now but she will probably be tucked up in bed!

I wonder how many of these old machines are starting to get used again.