Yah, Beatrice is making cookies tomorrow for the upcoming school lunches. So easy!
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Yah, Beatrice is making cookies tomorrow for the upcoming school lunches. So easy!
Yumo. Have fun!
I agree. So easy. While its whipping up the batter, I can clean up my mess as I go.
I made yummy frosting for cupcakes last weekend. Nice and fluffy.
Hi Ladies,
I want a KA. I need a KA. But I have some questions I'm hoping you might be able to help with:
1. Best place to buy? I've considered online from overseas but am worried that the warranty doesn't transfer to Australia. Also, is the wattage different on the US models? Are they safe to use in Australia? Where did you buy your KA and how much did you pay?
2. I know colour is a personal preference, but if you had to decide between Red, Boysenberry, Cinnamon or Tangerine which would you pick? I saw a green one (not apple green, more of a deep green) but I don't think it's available in Australia. We're renting, so "matching" the KA to our kitchen is not really a consideration.
3. Which attachments come standard, and which extras do you recommend?
I :think: I'll have more questions so will come back later. TIA!
I love my KA you are doing the right thing :lol:
My DH bought mine for my birthday so he paid big dollars from the kitchen shop as he doesnt know how to turn on a computer :lol:
I have black as we are renting to but one day when I design my own kitchen I wanted Keith(my KA) to fit in :)
you just get the basic attachments but I got the mincer/grinder/grater pack from amazon dot com for $120 :dance: so much cheaper than here and I LOVE it...use it all the time
Oh and just wanted to add im so proud of myself...Ive never gone to bed and left Keith dirty :rofl: my kitchen can look like a bomb site but Keith is always sparkling
Thanks P05.
So a friend of mine told me that I should definitely not buy a KA from an overseas distributor. She said that the warranty won't transfer to Australia, so if it breaks I won't be able to get it fixed under the warranty. I've just found a consumer review that says "buy it cheaper from overseas and don't worry about the warranty because you'll never need it." They also say that the prices in Australia are a rip-off and it's overpriced in Australia because the distributors have a monopoly.
So...what do you think?
Depends on postage and what that's gonna be. It might make up the difference... They're quite heavy little suckers!:
So, I received a KA last night from my mum, dad and brother for my birthday :) (spoilt much?!) and I've been itching to get my head in here! I was initially saving up for one myself, and have 200 bucks in cash and vouchers to spend on one but now I have 200 in cash and vouchers to spend on an attachment instead XD
So ladies, gimme your best shot... What is the extra attachment you couldn't live without, cos I have no idea what to buy!
Wooo Helle you will LOVE it! We have our eye on the pasta attachment and there was a 3 pack on sale at House a little while ago, lasagna, spaghetti and fettucine I think? Also looking at a mincer! I am ashamed to say I don't use mine often enough :redface: When you use yours every couple of days BG what are you making!? I use it for cakes and cupcakes etc but I don't make them all the time (maybe I should haha!)
I've actually had my mums here the last week. And in that week I used it four times. I borrowed it to make a cake and icing... Thenthought what the hell seeing as its here I'll make some spinich and ricotta pu***... Then thought what the hell I'll make sausage rolls... Today I was gonna make another cake in it but I'm shipping her off today to make room for mine and I think I might make a pav instead :):
I was thinking about the pasta attachment but DH isn't big on sketti.. Mind you DS is! My vouchers are from House too :)
Oh, She's the pistachio one and I've named her Patricia, after my husband (who's name is Patrick) because shes a stirrer like he is XD. I thought I was quite clever, DH wasn't as enthusiastic about it!
:rofl: Awesome hun! Love her name! Mine is the 90th Anniversary Candy Apple Red and I have called her Marilyn. Sexy, sassy and oh so glam! ;) Oooh sausage rolls are a good idea and teh spinach and ricotta - love that BB censored PU***. Heehee!
Oh... It's meant to be pu ***?! Didnt realise it was a norty word!:
Oh how mean...:
P u f f s!
With the pasta... I am totally clueless to fresh made pasta. How do you cook it and store it? And how long does it store for, if it does?
I couldnt live without my beaterblade and my pasta attachments (the 3 pack with sheets, spag and fett)
When i make pasta we usually use the whole lot but you can roll and cut it and leave it to dry before freezing too. As for cooking, i just boil a bit pan of water chuck in a handful of salt and cook for about 3 minutes, takes no time. I will admit that it probably costs more than dried pasta to make but the taste and texture is so worth it. Its not much effort to make a batch up either.
I make a wicked spinach and ricotta ravioli!
So I tried to make a pav today. Actually, I tried twice. It just won't happen :(
helle what did you do?
I do 2 egg whites with 1/4 cup castor sugar.... then at the end add a few drops of vinegar.... you can use brown sugar as well.
I find mini pavs heaps easier to organise than the bigger ones. I also find that a lot has to do with my over more than what I'm doing with my machine...
First time I did 4 eggs and 1/4 tsp of salt and they whipped up great. Added the sugar (gradually) and it just went all runny like syrup.:
Second lot, I read the recipe on the DVD they come with and she puts the sugar and egg in at once. Tried that, the egg whites never peaked!
The recipe then says to fold in 2tsps of corn flour, a tsp of vinegar and then 1/4 tsp of vanilla but I haven't got that far yet.
I was using castor sugar. The only reason I havent gone for a third shot is because I ran out! But now you say I can use brown sugar... XP
Just made a pav this morning, the vanilla snow one from the KA calender. No problem at all and I added the sugar at the start.
Is your bowl and whisk squeaky clean? A touch of greasiness is a killer for egg whites. Also how old are your eggs? Fresher is better.
I am the proud owner of a bright red KitchenAid mixer and I just LOVE it! I have some additional news to share, though: After DS hid/lost/destroyed (who knows anymore!) a vital part of my exiting cheapo food processor, DH went off and ordered a lovely matching red KitchenAid Food Processor for me (it always has to be red because they definitely go faster!). I just had to share because I am so excited. Now I am off to look at all the fancy-shmancy things I can make with it when it arrives!
As for the pavlova discussion, whilst I think I am fairly talented in the baking department, they scare the living daylights out of me. I have never made one, but now I feel inspired to knuckle down and do it, if for no other reason, just to prove that I am a true Aussie citizen now!
Oh quick question. I normally put the beater through the dishwasher and handwash the whisk, but this morning DH put the whisk through the dishwasher. Is it now stuffed? I notice the neck has discoloured.
All freshly washed and the first lot of eggs were five days old. The second were bought from the shop about three hours prior...:
What is your sugar egg ratio and how long to you beat it for?
I want EXACT details. I'm going to nail this sucker. In a stubborn biarch XD
It will discolour in the dishwasher, but its not ruined... you can still use it. :D
The other thought I had helle, is that the temperature of the bowl and whisk... are they clean? room temp? or heated? I've never had a problem getting my egg whites to peak.
Generally I start with the egg whites, if you get them from the fridge its easier to separate the whites from the yolk. Than let them sit around 30 and then into the bowl and start up to a medium speed, once they start to foam you can add the castor sugar then. Everything has to be clean and no grease... keep your hands grease free and out of the food. The fresher the eggs, the more stable they are to work with, which is what may be the issue as well? My eggs and Astrid's eggs are from our back yard... so they are very fresh.
Again, the larger the volume of eggs, the more difficult it is to get it to work together... practice with one egg at a time and see how you go! Good luck!!
I found cleaning out the bowl and whisk with vinegar works as well. Gets rid of any washing up grease that is left over
Shop bought eggs can be quite old, check the dates. I tend to use day or so old eggs, which from what I just read is probably a bit too fresh, but I have no problem.
The Vanilla Snow pav, is 8 eggs to 400 grams of castor sugar. I probably should weigh my eggs, as mine come in various sizes (29 to 110 grams), I tend to gauge the size by eye. Not sure if I can link the recipe is on the KA official site and I have just noticed it has 440 grams of sugar, different to the calender version.
With the age of the eggs, I found that fresh eggs are stable (so come together better?) but that the older eggs give you more volume?
Helle- the only time that has happened to me was when I had water, left over detergent, or grease on my utensils. I've used cold eggs, warm eggs, fresh eggs, and a little older eggs without a problem. I think you just got unlucky! Give it another shot!
I'm getting an ice-cream attachment and slicer pack. Yay for me!!
I always wipe out my bowl with salt before I amke pav no matter how clean it seems, it'll get rid of any fat on there.
I will! XD I'll give everything a good washing and vinegaring I think. God, fussy meringue much?:
i was watching an old ep of Nigella last night, and she recommends wiping out the bowl with lemon juice (same rationale as the vinegar i guess)
i haven't tried to make a pav - quite simply because i don't like them. YES, i know it may be deemed un-australian, but i just can't do force myself to like them - so i make ripple cakes instead lol
I DID IT!!
dumped the egg white and brown sugar in my vinegar clean bowl and whisk and presto! Perfect meringue! Now hopefully it goods alright...
That is great news helle!
And it's going all puffy and pav looking in the oven as we speak! I'm a little bit excited XD:
Woo Hoo!!!! Awesome news :)
Helle congrats on the arrival of Patricia :dance: yay for birthdays huh! so how did the pav taste?
Everything taste better when its been touched by a kitchenaid :D
Pav was somewhat amazing! I'll FB it XD:
Yay! :cheer:
Okay, so I'm going to share my woo hoo in here, because you girls will get it!
DH just came home with the mincer attachment and the ice cream making attachment! WHOOP! Can't wait to get using them!
Mine's having a heavy cake work out atm. Made four buttercakes last night and a batch of 24 cupcakes today, still got the icing to mix up. I love not having to use the hand held beaters :)
Noice! I have an icecream maker and slicer attachment waiting for me in Aus i can't wait to get them!!
:o :o wow someones been a good girl ;)
I love my mincer I use it all the time. Im interested to hear how much you use your icecream bowl? Im trying to justify the cost :D
Woooo PRMG!!!! Jealous!!! I really need to use mine alot more! Let us know how you go!!
Oh yeah, JM, I can imagine home made ice cream going down really nice and smooth while in the jungle!
I have to wait for next week's shopping before I can get cracking. I've got a recipe for pistachio ice cream around here somewhere....mmmmmmmmm.
ETA - Tanstar - you were too quick for me! I said that to DH, that I only really used mine for baking and I felt like it was a waste, even though it is the most gorgeous looking kitchen accessory ever! :ROFL:
PO5 - I must have done something special.....he bought me two charms for a bracelet too. Big woo hoo here. :)
Okay, so I've just christened the ice cream attachment.
I'm sitting here, eating the most delicious vanilla ice cream I have ever ever ever eaten.
OMG.
It's a bit of a long process - the attachment has to go in the freezer before you use it for a minimum of 15 hours, and then the mixture has to be cooled in the fridge for 8 hours before you can make it into ice cream, but it is so worth it.
Drool.