Kenwood Chef - Fun and Practical

moments_of_sanity

Ladies, sorry to hijack this thread.....I have a very retro 1960's Kenwood Chef that I inherited from my late mother, I do use it all the time and am absolutely thrilled with it, however, we are looking at getting a meat mincer for it and wondered if any of you ladies (or men) have used this attachment?

Many thanks

Pitlanepiglet

I've got the meat mincer for mine and it's good. I don't use it very often but that's my lazyness!

If your's is the 7 series Chef (it should say on the bottom) then you'll need a 7 series attachment rather than the current one but you'll find them on ebay and sometimes at car boot sales.

winniepooh

I have moments of sanity it came with my chef that is over 25 yrs old. But I haven't used the mincer in fact I completely forgot I had it until I read your post.

Let me know how you get on with it

moments_of_sanity

Pitlanepiglet wrote: »

I've got the meat mincer for mine and it's good. I don't use it very often but that's my lazyness!

If your's is the 7 series Chef (it should say on the bottom) then you'll need a 7 series attachment rather than the current one but you'll find them on ebay and sometimes at car boot sales.

Thank you, it's an A701a model in the lovely light blue and white colours

It is fantastic for making pastry in and sooooooo quick

Florenceem

Just a thought - was the butter or marge hard. That can flick stuff out of the bowl.

peachyprice

partner wrote: »

I made a basic cake recipe from the kenwood book but it flung all the ingredients up the wall over me and redecorated the kitchen. Hubby laughed. It was only on speed one. Is this normal? I mixed it by hand the returned to the mixer. Surely I should not have to do this. Any advise please .

It hasn't happened to me either, very strange. Was it the unmixed ingredients that flew out or the flour?

Maybe the mixture was too much for the bowl?

peachyprice

I wonder if anyone can help with my bread conundrum, I've made part white part wholemeal rolls for the last two weekends now and both times they've sunk when I've baked them.

I'm using my standard white recipe of 500g flour, 300ml water, 3tbs oil, 1tsp salt, 7g yeast, which never usually fails. First time I did 250 white/250 wholemeal, today I did 400 white/100 wholemeal, they were pretty well risen when they went in the oven, them bam flat baps when they came out.

They were still edible and soft inside, but my white bread never drops like this. What am I doing wrong?

Raksha

How long did you leave it to rise for? Paul Hollywood (I think, I get a bit side tracked when he's on telly) says too quick a rise can cause them to drop

Nicki

Wholemeal can be tricky. Maybe try adding a crushed vitamin C tablet along with the yeast?

I have to confess my wholemeal bread recipe is completely different to my white recipe. I use this one:

http://www.urbanhomemaker.com/blog/?p=2087

and don't bother with any of the optional ingredients.

Badrick

moments_of_sanity wrote: »

Ladies, sorry to hijack this thread.....I have a very retro 1960's Kenwood Chef that I inherited from my late mother, I do use it all the time and am absolutely thrilled with it, however, we are looking at getting a meat mincer for it and wondered if any of you ladies (or men) have used this attachment?

Many thanks

I use the mincer attachment fairly often, usually when Mr T has an offer on pork shoulder, it only cost me a tenner from fleabay and is a lot better than the electric mincer that died doing the same job.