Kitchenaid vs Sunbeam Mixmaster vs Kenwood Chef

[Livinthedream]

I just Layby-ed a Kitchen Aid at Browns Plains for $699, if you decide to go that way.
TBH, I didnt really do much research, I just always had my heart set on the KA LOL.
But I have heard that the Kenwood is heaps noisy-er.

[Indadhanu]

Ok a questions from Shel:
Can you make juice, like apple or pear or carrot juice, with any of the attachments from any of the mixers?

[STARRYSKY]

yep, Im almost 100% the KA has a juicing attatchment. if you look at their website I think it lists all the different ones.

[Indadhanu]

Ok well in that case I'm just about sold on the KA then...

[~me~]

This is a bit of an omen I think..this is the third thread on BB I have read today about Mix Masters.
All the positives are for the Kitchen Aid..I also read you can do everthing including juices.
So it's looking like I too need to get one of these!

[Livinthedream]

Yep, just looked up KA and they have a citrus juicer and lots of pasta maker attachments too.

[LionsandBears]

Don't really know all the differences. We have a Kenwood, which is good. What I really wanted was a KA. They look better too.

[Livinthedream]

Oh wow, go to KA site and they have video demos of all attachments. They have some pretty cool stuff.

[LimeSlice]

Kenwood all the way!

My feelings on this are well known - having used a KA extensively in a commercial environment and also a KW, the KW wins hands down as the most reliable, most user friendly, has the attachments you want (as does the KA) and KW is all around better quality - in my humble opinion.

Never had a KW burn out on me, gone through 3 KA motors - on a commercial machine.

[Indadhanu]

So... sausages... talk to me about sausages...! Seriously, how do you make sausages? Can you do it with a KW? What do you need for the outside bit?

[LimeSlice]

Yes you can with both KA and KW.

This is one aspect where motor power and the parts of the machine (plastic or metal) really make a huge difference.


Sausages are very easy if you have the right ingredients, you cna put anything just about in them - but a truly good sausage will be at LEAST 35% fat, more likely 40-45%, you can buy this from good butchers, and you use pig fat.

ETA: you should be able to get casings from the butcher too, I prefer to steer clear of them though due to the horridly wasteful way they are produced in Australia. But you can also use stomach lining - it is like a clear film with 'veins' of white fat running through it, you roll them up in it, wrap them in glad wrap and poach them before frying them in the pan.