Kenwood Chef - Fun and Practical

7_week_wonder

Have any of you lovely people made cinnamon rolls using your Kenwood chef? One of my colleagues brought some in yesterday and they were fabby. I've found various recipes on-line, but none seems specifically for the Chef.

Thanks

Ben84

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 .

Were you using the k-beater? It does have impressive food scattering powers compared to the other attachments. Still, it's a very useful attachment, just as long as you turn the mixer on slowly while using it.

bethansmum

my kenwood chef of nearly 20 years has stopped working, I cannot live without it, but cannot afford a new one at the moment. does anyone know whether it might be worth trying to get it mended, or just use the money for a new one. The speed dial no longer works as it just starts whiz zing really quickly when turn it on, there is no control over the speed.
lots of people say, buy a kitchen aid but I am not sure as Although I like the pretty colours I have always loved my kenwood. Can't afford either at moment so probably a pointless question.

joedenise

I would contact Kenwood and see about having it reconditioned. I'm sure I've read somewhere that they can do this and would certainly be a lot cheaper than a new one.

I definitely wouldn't bother with the KitchenAid - I gave mine to my daughter as I didn't use it enough, I don't make cakes very often and the only attachment I had was the pasta rollers and to be quite honest it was a lot of faff to use them.

I've used my Kenwood more in the short time I've had it than I used the KitchenAid in several years of ownership.

Denise

joedenise

I've recently got the multi food grinder/sausage maker attachment. I want to have a go at making some sausages but don't know what cut of pork to use. The booklet isn't very helpful it just says "pork"! I thought maybe shoulder would be OK as I want them to very lean as am on a low fat diet, which is why I tend not to have sausages very often.

Would be grateful for your ideas.

Denise

Raksha

joedenise wrote: »

I've recently got the multi food grinder/sausage maker attachment. I want to have a go at making some sausages but don't know what cut of pork to use. The booklet isn't very helpful it just says "pork"! I thought maybe shoulder would be OK as I want them to very lean as am on a low fat diet, which is why I tend not to have sausages very often.

Would be grateful for your ideas.

Denise

OH used to be a butcher, says shouldar and or belly.

Raksha

bethansmum wrote: »

my kenwood chef of nearly 20 years has stopped working, I cannot live without it, but cannot afford a new one at the moment. does anyone know whether it might be worth trying to get it mended, or just use the money for a new one. The speed dial no longer works as it just starts whiz zing really quickly when turn it on, there is no control over the speed.
lots of people say, buy a kitchen aid but I am not sure as Although I like the pretty colours I have always loved my kenwood. Can't afford either at moment so probably a pointless question.

If you do a 'collection only'search on ebay you can often find working older models for £15 - £30

joedenise

Raksha wrote: »

OH used to be a butcher, says shouldar and or belly.

Thank you. Will get some shoulder when I go shopping. Mr M's have got shoulder on offer at £2 Kg at the moment hopefully it'll still be on when I go shopping at the end of the week.

Denise

Badrick

joedenise wrote: »

I've recently got the multi food grinder/sausage maker attachment. I want to have a go at making some sausages but don't know what cut of pork to use. The booklet isn't very helpful it just says "pork"! I thought maybe shoulder would be OK as I want them to very lean as am on a low fat diet, which is why I tend not to have sausages very often.

Would be grateful for your ideas.

Denise

As Rashka said, shoulder or belly pork.
Be aware that a most proper sausage have around 20% fat content, too lean and it will be very dry.
Well worth looking HERE for recipes and further information.

joedenise

Badrick wrote: »

As Rashka said, shoulder or belly pork.
Be aware that a most proper sausage have around 20% fat content, too lean and it will be very dry.
Well worth looking HERE for recipes and further information.

Thanks for the link - I've bookmarked it for future reference. I appreciate that I need to have some fat in it but unfortunately I can't have more than 5% but I'll add some egg into the mixture which I hope will help to make it less dry.

Denise