RECIPE: REC: Whip or Paddle when making a cream-cheese frosting
- Thread starter deb-in-mi
- Start date
RECIPE:
If you lift up the head, you should see a fairly large screw underneath, at least on mine, which is
the Artisan 5 quart. You'll have to experiment, first by turning it in one direction, then checking it out by placing a dime in the bowl, and mixing on low with the paddle. If the dime keeps moving a little bit when the paddle hits, it means you've adjusted it correctly. If it doesn't move, obviously, you'll need to turn the screw in the opposite direction, then check again. Hope this makes sense.
the Artisan 5 quart. You'll have to experiment, first by turning it in one direction, then checking it out by placing a dime in the bowl, and mixing on low with the paddle. If the dime keeps moving a little bit when the paddle hits, it means you've adjusted it correctly. If it doesn't move, obviously, you'll need to turn the screw in the opposite direction, then check again. Hope this makes sense.
shaun-in-to
Well-known member
When you lift the head, you'll see a little screw. BUT BE REALLY CAREFUL BECAUSE
if you turn the screw too much you strip the head, and then you can't adjust it any more.
if you turn the screw too much you strip the head, and then you can't adjust it any more.
For two egg whites, a whisk and a hand-held bowl is much much faster than a mixer.
But I remember now the Spanish Inquisition Barcalounger. I'm not sure which would be harder on your shoulder, adjusting the mixer or beating a small amount by hand.
A friend gave me a copper bowl as a gift, something I would never buy myself, but egg whites beat up like magic in it, by hand. If you have one hanging decoratively in the kitchen, give it a try!
But I remember now the Spanish Inquisition Barcalounger. I'm not sure which would be harder on your shoulder, adjusting the mixer or beating a small amount by hand.
A friend gave me a copper bowl as a gift, something I would never buy myself, but egg whites beat up like magic in it, by hand. If you have one hanging decoratively in the kitchen, give it a try!
Who else could get a Barcalounger into this question?!
Someday I'd like just to try a copper bowl with egg whites. Maybe treat myself; not deserving for the moment but it's fun to watch others whip in no time.
I also like the stick blender (immersion blender) for a couple of egg whites or a bit of whipping cream. But what a devil to clean to go from one to the other.
Someday I'd like just to try a copper bowl with egg whites. Maybe treat myself; not deserving for the moment but it's fun to watch others whip in no time.
I also like the stick blender (immersion blender) for a couple of egg whites or a bit of whipping cream. But what a devil to clean to go from one to the other.
A real copper bowl sigh. I had my first craving for one back in 1977 when I read
Julia Child's book. To paraphrase a 30-year old memory: "Wipe the bowl each time with a soft cloth and vinegar to ensure there is no grease to mar the final outcome."
I remember seeing photos of her kitchen with racks! of copper pots and bowls.
Then, years later, I found out what a real French copper bowl costs.
You have a very generous friend, my friend. Hopefully you have treated him/her to many souffles, meringues, floating islands, madeleines, etc, etc, etc.
Julia Child's book. To paraphrase a 30-year old memory: "Wipe the bowl each time with a soft cloth and vinegar to ensure there is no grease to mar the final outcome."
I remember seeing photos of her kitchen with racks! of copper pots and bowls.
Then, years later, I found out what a real French copper bowl costs.
You have a very generous friend, my friend. Hopefully you have treated him/her to many souffles, meringues, floating islands, madeleines, etc, etc, etc.