Which magimix help???

elsien

Looking at the 3200 or 3200xl as I'm not going to be doing huge quantities and don't have the space for anything much bigger.

The 3200 is on offer in JL till the end of the month and is quite a lot cheaper than the newer xl version.
As far as I can work out they are pretty much identical in what they offer except the xl has a much wider funnel on the top for adding ingredients. So on a practical level does anyone know if that one feature makes enough difference to justify the extra price?
Thanks.

Lleucu

Glad you are going to get a Magimix. My latest one, the 4100 I bought on ebay and then added discs from the excellent Magimix spares based in Farnham https://www.magimix-spares.co.uk/.

I would particularly recommend the julienne disc excellent for prep of veg for stir frying.

I think you need to think hard what you want to prepare, a lot of cole slaw potatoes onions cabbage etc the wider mouth is very useful. You can of course cut these down to size for the smaller mouth.

Don't forget also the Magimix is not good at whisking so a decent hand whisk is a must. The Magimix you have chosen will not do large amounts of pastry / bread, you would have to do in batches.

maddiemay

I recently bought the 3200 from JL to replace a very old 3100. There are just two of us here so this one is fine for us, happy to do batches of pastry if needed.

Lleucu, thank you for that link, I was thinking of getting a julienne disc, may I ask which one you got and which other things you have added?

sweetbabu

I have the 5200xl, which is probably a bit overkill for yourself.

I agree that you need to think what you're going to be making. I can put loads of carrots, for example, through the funnel for coleslaw or bolognese/soups. But if you're only making a small portion then I guess it's not so important - batch cooking, as I end to do, and its a bit more pertinent.

Lleucu

Maddiemay : ebay Magimix I bought had no discs at all so bought slicer, grater, chipper, julienne disc,dough blade and S blade, as well as an attachment for some of the blades to fit on the spindle. In practice use S blade and julienne blade the most. Julienne blade sometimes gets gummed up and has to be cleaned mid task. I see BBS has the small magimix on special offer with a julienne blade too https://www.magimix-spares.co.uk/Magimix-3200-White-Food-Processor-Free-Julienne-disc/product/18326/18326/

elsien

How have you found them for cakes as I've read very mixed reviews, generally tending towards not great?
ETA - curious to know what people use it most for?

suki1964

elsien wrote: »

How have you found them for cakes as I've read very mixed reviews, generally tending towards not great?

Cakes are hit and miss here

Makes a fantastic banana bread, but sponges can be a bit heavy

Good for cookie dough


And pastry, I only use to mix the fat and flour, I add the water and combine by hand else I find the pastry is overworked

maddiemay

elsien wrote: »

How have you found them for cakes as I've read very mixed reviews, generally tending towards not great?
ETA - curious to know what people use it most for?

Because most of the time I owned a Magimix I also had a Kenwood Chef, firstly an ancient one which got poorly when it was 40+ years old, and recently a new one, I have never tried cakes in it, or whipping anything.

Mostly use for chopping veggies, for soups/stews, onions. Shredding for coleslaw, grating cheese, rubbing in for scones, pastry. I will try some new things using the recipe book which came with the new one though. I have swollen and painful joints, so all these things mean I can enjoy cooking without so much pain. Like suki I don't add the water and mix, better by hand for me too.

Lleucu

Cakes - have made basic sponges with both a Magimix and the Kenwood no perceptible change in the cake except I always add a little more baking powder when I use the Magimix. Great advantage - will cut butter from cold. Pastry excellent. For vege and meat avoid over processing by using the pulse button.

Uses:
1. Quiches make pastry in bowl put in fridge to chill whilst in fridge make filling. No washing up between stages. Bake blind then add mixture.
2. Any kind of slaw salad.
3. Slicing tomatoes cucumber radishes.
4. Julienne for stir fry.
5. Crumble toppings savoury and sweet.
6.Short crust pastry rough
7.Pizza dough fresh pasta dough
8. Any kind of burger vege or meat. I use chick peas for the base for vege. It will chop up any kind of meat for burgers add onions garlic herbs spices whatever. Example: unused chicken breast, 3 sausages in bacon, throw in with onion, make into burgers fry or oven bake delicious. I also find minced beef as it is usually too coarse for pasta dishes, cottage pie etc. Minced pork for stuffing with fruit eg apricots. Bread crumbs. Very good for left overs of any kind.
9. Dips for parties. Sauces. Mayonnaise. Vinaigrette.
10. Fresh chutneys (onion tomato coriander) use the pulse to avoid over processing.
11. Soup though these days I use a blender. For large quantities I will ladle in the big bits leaving enough the add texture to the soup.