Meat mixer C/E MB90 Mescolatore di carne

Meat mixer C/E MB90 Mescolatore di carne Tube. Duration : 5.47 Mins.

Official Channel # Facebook: www.facebook.com # Twitter: www.twitter.com Mounted on four wheels, including two steering wheels with a brake AISI 304 stainless steel casing, bowl and blades Tip-up bowl for emptying out the mixture Two blades, easily removable for cleaning Stainless steel lid that may be raised into two different positions, with safety micro Ventilated motor for non-stop use. Forward drive, stop and reverse, with low-voltage (24V) NVR Electric components housed in a container with IP56 protection rating Machine conforming to CE hygiene and safety standards Mescolatore di carne.

Keywords:

Mixers and Blenders

Having the correct mixers and blenders in your kitchen and bar can make the difference between success and failure when cooking and making drinks. Let's take a look at the different types and see what will work best for your in your kitchen.

Mixers and Blenders

Mixers and Blenders

---

Mixers and Blenders

Mixers and Blenders

You can basically buy three types of mixers and blenders: the hand mixer, the stand mixer and the blender. Let me explain the difference between them and their purposes, then you can decide if you need one, two or all three.

The hand mixer is of course held in the hand. Two beaters are attached to it and they rotate around to mix up the food that you have in a bowl. The food could be something whipped up light and airy like cream or eggs. Or the food could be heavier like a cake mix. The heaviest thing a hand mixer could handle would be a small batch of cookies.

A couple of benefits of hand mixers: they don't take up much room, can fit in a drawer and are less expensive than a stand mixer.

The stand mixer is on a stand that will sit permanently on your countertop. It comes with three standard attachments: the paddle, dough hook and wire whisk. These perform different tasks.

The paddle is the universal attachment. It is for mixing everything that is not bread dough, egg whites or whipped cream. It is great for cake mixes, cookie dough and other doughs, and mashed potatoes.

The dough hook is for bread dough and other very thick heavy doughs. The wire whisk is for light and airy egg whites for meringue or souffle and whipping cream.

There are a couple of drawbacks to buying stand mixers. They are not very portable, they take up room on your countertop, and they are expensive.

But there are a couple of benefits: they do a wonderful job, you can set them and do other things while they do the work, and they really make you feel like a professional chef!

Blenders have their own uses in the kitchen and bar. They can cut up foods in uneven pieces but I prefer a good old knife.

The blender's main purpose is to blend and puree liquids. The liquids could be a soup base or gravy but most often the liquids are drinks like milkshakes, smoothies and mixed alcoholic drinks.

This should give you a good idea of what you need for your kitchen. I have all three. I use my hand mixer for quick jobs or jobs that are not on my countertop.

I have a stand mixer for everything. The stand mixer is the only thing that can handle bread dough and big batches of cookies. I have a blender for drinks and soup purees.

Mixers and Blenders

Meringues: Weeping Meringues and a No Fail Recipe for Meringue

Someone recently emailed us with a question about meringues: how to keep them from weeping. I asked the two experts that I know, our pastry chef, Marne and my mother. Marne's first inclination was that she might not be beating the whites enough, therefor the sugar crystals are not fully incorporated causing it to weep. My mother automatically assumed that the eggs were not a room temperature when she started. So we put out collective heads and books together and came up with the following:

Meringues: Weeping Meringues and a No Fail Recipe for Meringue

Meringues: Weeping Meringues and a No Fail Recipe for Meringue

---

Meringues: Weeping Meringues and a No Fail Recipe for Meringue

Meringues: Weeping Meringues and a No Fail Recipe for Meringue

Tips for Meringue and a recipe:

1. Separate eggs while they are cold.

2. Allow whites to come to room temperature (always) since that is the temp they need to be beaten at to incorporate more air.

3. Use a small deep bowl and make sure the beaters are very clean (any grease will interfere with the beating) the whites will increase 2 1/2 - 4 times their original volume. A rotary hand mixer will make a soft meringue but you will need an electric mixer to make a hard meringue.

4. When the whites are beaten to the foamy stage, add salt and cream of tartar (1 tea to each 1 cup beaten egg whites) cream if tartar helps it reach maximum volume and increases the stability.

5. The amount of sugar to add depends on the type of meringue: 2 T sugar to each egg white for soft meringues (toppings) and 4-5 T per white for hard meringues (shells). Beat in sugar gradually, 1 T at a time until no grains of sugar can be detected. The sugar is added when the whites have reached soft peaks; if added too early, meringue will not reach its full volume.

6. When spreading meringue, make sure it is spread over the entire surface so that the filling is completely covered and the meringue is attached to the edge of the dish. This prevents shrinkage of the meringue during baking.

7. To prevent weeping, make sure you bake them properly. Bake a soft meringue in a preheated 350 oven for 12-15 minutes, depending on the thickness of the meringue, or until golden brown. Cool at room temperature. After it reaches room temp, you can refrigerate.

Here is an recipe to keep your meringue from weeping and it will hold up a a few days.

for a 9" pie: 4 eggs at room temp, 6 T sugar, 1/48 tea salt, 1/2 tea vanilla

Put egg whites and sugar in mixing bowl and place the bowl in a pan of hot water. stir constantly, until whites feel warm, then add the salt and vanilla. Remove the bowl from the hot water and beat with an electric mixer on high speed until stiff, firm and shiny. Spread on filling, taking care to cover and touching edges to seal. Bake at 350 for 12-15 minutes or until delicately browned.

Allow to cool before cutting or chilling.

Meringues: Weeping Meringues and a No Fail Recipe for Meringue