Hand Kitchen Mixer

Someone recently emailed us with a demand 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 group heads and books together and came up with the following:

Tips for Meringue and a recipe:

Hand Kitchen Mixer

1. Isolate eggs while they are cold.

KitchenAid 5-speed Hand Blender KHB2561 Onyx Black Review

KitchenAid 5-speed Hand Blender KHB2561 Onyx Black Feature

• 8″ removable arm , 1-qt. blending pitcher with lid
• 2 1/2-cup chopper cup , Whisk attachment
• Interchangeable pan guard, Storage case

KitchenAid 5-speed Hand Blender KHB2561 Onyx Black Overview

Unlike blenders operating on alternating current (AC) this KitchenAid hand blender is equipped with a powerful, quiet direct current (DC) motor for long-lasting, controlled blending. Performs beyond regular immersion blenders with 5 speeds, 8″ removable arm and 3 interchangeable bell blades for task-specific precision. Includes “S” blade to puree, blend, shred or crush ice for drinks or smoothies. Multipurpose blade quickly chops or minces dense foods. Beater blade blends pancake batter, whips cream or froths. With the extra-long arm, this hand immersion blender reaches to the bottom of stockpots, blending hot or cold ingredients, and twist locks for sturdy, steadfast operation. Removable pan guard for blade attachments preserves side walls of mixing bowls or cookware.

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2. Allow whites to come to room temperature (always) since that is the temp they need to be beaten at to couple 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 whole 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 whole face so that the filling is thoroughly covered and the meringue is attached to the edge of the dish. This prevents shrinkage of the meringue while 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 formula 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

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Proctor Silex 59735 Immersion Hand Blender, White Review

Proctor Silex 59735 Immersion Hand Blender, White Feature

• 120-watt immersion hand blender quickly purees, blends, and mixes
• Easy-to-grip ergonomic handle with push-button speed control
• Durable stainless-steel blade won’t rust or absorb odors; rinses clean
• Unique blade guard prevents splattering; extra-long 5-foot power cord
• Measures approximately 3-1/2 by 14 inches; 1-year limited warranty

Proctor Silex 59735 Immersion Hand Blender, White Overview

The Proctor Silex 59735 Hand Blender is a perfect choice for food preparation projects. With its ergonomic grip stainless steel blades and extra long 5ft cord it’s an affordable solution to all of your quick mixing needs.

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New 30 oz. (Ounce) Malt Cup, Milkshake Cup, Blender Cup, Cocktail Mixing Cup, Stainless Steel, Commercial Grade Review

New 30 oz. (Ounce) Malt Cup, Milkshake Cup, Blender Cup, Cocktail Mixing Cup, Stainless Steel, Commercial Grade Feature

• Commercial grade quality
• 30-Once volume capacity
• Vertica holding groove
• Mirror-polish stainless steel
• Rounded rim/lip

New 30 oz. (Ounce) Malt Cup, Milkshake Cup, Blender Cup, Cocktail Mixing Cup, Stainless Steel, Commercial Grade Overview

This 30 oz commercial stainless steel malt cup is ideal for making milkshakes and malts with spindle mixers. Mirror polish stainless steel. It features a vertical groove on each side.

DIMENSIONS:
Height – 7-Inches
Diameter (top mouth) – 4-Inches
Diameter (base) – 2 1/2-Inch
Volume – 30-Ounces

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Putting up a new marble tile backsplash for the kitchen is a fun project for anybody who wants to give their kitchen new life. Depending on your taste and the current décor of your kitchen, you can pick from a variety of marble tiles. Tiles vary in dimensions from 12×12 pieces to 1×1 mosaic marble tiles. Obviously, bigger tiles are easier to install. Mosaic tile backsplash does take a good whole of hard work and time. But, the final succeed is well worth it.

Marble tiles vary in cost. Mosaic marble typically come in meshed sheets and a square foot of the sheet could cost everywhere from -. pick a tile that suits your taste and décor.

Hand Kitchen Mixer

Some of the other materials you wish would include:

- Mortar

- Grout

- Trowel

- Spacers (for mosaics or smaller tiles)

- Sealant

- Sponge

The first step is to put in order the face that is to be tiled. If the face is drywall, you do not have to do anything. The new marble tile backsplash will come on over the surface. However, any existing tile backsplash will have to be painstakingly and determined removed and the wall beneath sealed with drywall to make it a plane surface. After this, you will need to remove any outlets, outlet and switch covers, trims and other masked areas. This is also the time to cover any unwanted outlets in the old kitchen. [Caution: once the power outlets are out, keep yourself safe by switching off power] If you have a cooking range hood, uninstall it.

Once the face is ready, mix the materials and you are ready to start tiling. It is great to start off with a small area, work on it and move on to someone else area, particularly if you are doing mosaic. If you mix small quantities, you can save some money on the cost of a mixing paddle.

Mortar should be applied on to the wall with the flat end of the trowel and smoothed over with the notched side. Spread the mix evenly and smoothly over the surface. Once the mortar is in place, set the netted (rough) side of the marble into the mortar evenly. Be particularly meticulous with the spacing of the tiles as any misalignment can spoil the entire look of the marble tile backsplash. Place spacers evenly. Clean up excess mortar immediately.

Generally, the tiling face is masked so that mortar does not stick to it. remove the tape on the face before the mortar dries. After the face is dry and the mortar has set, you can apply 2 liberal coats of sealant with a sponge. After this, you can fill up the spaces with grout. Wipe away excess grout with the sponge.

Your Marble Tile backsplash is ready!

Installing a New Marble Tile Backsplash

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Miallegro 9080 Mitutto 450-Watt Immersion Hand Blender, Stainless Steel with Whisk and Chopper Attachment 5-Speed Turbo Review

Miallegro 9080 Mitutto 450-Watt Immersion Hand Blender, Stainless Steel with Whisk and Chopper Attachment 5-Speed Turbo Feature

• Mitutto does it all: chops, mixes, grinds, blends, whisks, whips, froths in seconds
• Easy to use, easy to clean, and easy to store for the whole family
• Powerful and professional style (450-watt); the reliable tool, 5 speeds and turbo button
• Accessories: Big chopping attachment, whisk, 4 blades for different uses, and wall mount
• Elegant style with a stainless steel finish; ergonomic handle and long 5-feet cord; 15-month warranty

Miallegro 9080 Mitutto 450-Watt Immersion Hand Blender, Stainless Steel with Whisk and Chopper Attachment 5-Speed Turbo Overview

You’re preparing your favorite recipe and you need the perfect speed at the exact moment – MiTutto’s different speed options give you just the right power in the palm of your hands. Its turbo function integrates advanced technology with beautiful design. MiTutto converts into an easy-to-use tool made from the best materials that really make it a true pro. MiTutto’s compact design, in beautiful colors, decorates your kitchen. Grip, whirl, and tilt your MiTutto confidently with its ergonomic slip-free handle. Say good-bye to tears in your kitchen. This stick blender is equipped with an enclosed chopping attachment that dices onions in seconds. Chop garlic, tomatoes, spices and vegetables with ease leaving odors and messes behind. The included whisk quickly turns it into a handy hand mixer. The MiTutto can also be used in pots and pans without scratching. Amaze your friends and family with the smoothies and shakes you blend in seconds. Practical and effective in the kitchen and in the bar. Great for meal-replacement protein shakes, health supplements, weight loss shakes and more in an instant.

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A good cookies and cream cheesecake is like a good Sunday nap. You can live without it… But why would you ever want to?

Well, this cookies and cream cheesecake is a fabulous blend of the Oreos we all know and love, plus the creamy texture of a tasty cheesecake. The best part is that this method is “no-bake” which means no oven required. It is a excellent write back to dessert on a hot summer night!

Hand Kitchen Mixer

Just pop this no-bake cookies and cream cheesecake into the fridge and soon you’ll be ready to enjoy it!

Viking Manual 5 Speed Hand Mixer, Metallic Silver Review

Viking Manual 5 Speed Hand Mixer, Metallic Silver Feature

• Heavy duty 250-watt motor
• Easy-winding cord storage
• 2 Sets of stainless steel beaters, flat and wire dishwasher safe
• 5-Foot power cord
• Ergonomic handle design

Viking Manual 5 Speed Hand Mixer, Metallic Silver Overview

The Viking Professional Hand mixer marries ergonomic design with heavy-duty performance. The 250-watt motor delivers enough muscle to handle anything from the fluffiest meringue to the thickest oatmeal cookie dough. And the heavy gauge stainless beaters stand up to any mixture. This manual control offers 5 speeds and after the cake is in the oven, this model includes convenient easy winding cord storage to keep your cabinets neat and clean. Set of two dishwasher safe heavy gauge stainless steel beaters conquer any batter and clean easily for the next round of baking. Versatile range of speeds and a 250 watt motor go from delicate to vigorous at the touch of a thumb. Available in metallic silver.

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Ingredients:

24 chocolate sandwich cookies (Oreos), finely crumbled, about 2 cups

6 tablespoons margarine, room temperature

1 envelope unflavored gelatin

1/4 cup cold water

8 oz cream cheese, softened

1/2 cup sugar

3/4 cup milk

1 cup heavy cream, whipped

Coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 1/2 cups

Directions:

1) integrate fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, integrate cream cheese and sugar, mixing at medium speed of an galvanic hand-held mixer until well blended. Gently add gelatin mixture and milk, mixing until well blended.

2) Chill until mixture is thickened but not set; fold in whipped cream. Sustain 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm.

Once your uncomplicated cheesecake is complete, it is only a matter of time before it firms up and you can eat it. Although it may seem like a tedious and time-consuming task; in the end you will easily still save the time it would have taken to bake the cheesecake in the oven.

This cookies and cream cheesecake method is no-bake but all flavor!

No-Bake Cookies and Cream Cheesecake

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Contrary to popular belief, I did not grow up in a Scottish house with an old house recipe for shortbread. Initially, shortbread appeared easy to me. How difficult could it be to throw together butter, sugar, and flour to generate a tasty cookie?

It isn’t difficult. But, there is some science complex and I’m here to tell you about the science and history of shortbread. Fantasize that, a literature and creative writing nerd teaching science…I’m spewing coffee out my nose at the silliness of it all as I write. This record concentrates on the science of shortbread in unscientific language. My hope is that the insights gleaned from hours of trial and error will be of use to all novice bakers.

Hand Kitchen Mixer

Initially I was drawn to baking because it’s an exact science. You consequent the recipe to the T and you get a perfect baked good, right? In the beginning, I could bake a perfect baguette if I followed the directions, but heaven help me if I had to be creative with spices and seasonings for a meal. When I first started cooking, I never understood how citizen tasted their work and just intuitively knew what it needed. Thus, I was drawn to baking. For this cooking novice, it felt more exact and scientific than the creative art of throwing together a meal from my imagination.

Originally Vermont Shortbread company started out as a seasonal company out of my own kitchen. Back in the mid-90s, I didn’t even own a Kitchen-Aid mixer. I mixed the dough by hand. And anyone who knows shortbread, can attest to the fact that the dough is very heavy with no liquid ingredients. Back in those days I had forearms the size of tree trunks from all that hand mixing. The good thing was I learned exactly what consistency the dough had to be to make the best shortbread. I learned exactly how much handling the dough could take before it became overworked and made a tough shortbread round. I learned not only by looking, but by feeling and of course, tasting.

As the company grew and citizen realized that shortbread was a perfect year round gift for any occasion the call to bake while the warmer months became apparent. However, summer shortbread did not all the time look as nice as winter shortbread. Most citizen didn’t notice, but having baked thousands of rounds by hand, I was not satisfied with my summer shortbread. It took me a couple years to realize there were four factors at work here contributing to the texture, color, and taste of the final shortbread product: humidity, oven hot spots, butter temperature, and mixing time.

Humidity:

I don’t know the chemistry behind this, but I can tell you that it’s much harder to generate a perfect shortbread round when the weather is humid. maybe the moisture makes the flour less fluffy…I don’t know. I can only tell you that humid-weather shortbread is not as pretty, golden, and tasty as cold weather shortbread. For this reason, when I built my commercial bakery, I installed dehumidifiers in the bakery. So now, no matter what the season, we furnish a perfect shortbread every time.

Oven hot spots:

When I began baking shortbread out of my home kitchen in the 90s, I had only a small household Whirlpool electric oven. I could only bake three 8″ rounds at a time and the production was slooooooow. I hate cooking with electric and believe that the best cooks use gas, however, I have to hand it to that wee oven that served me well for nearly a decade. All ovens have spots that are hotter than others. I closely learned where all my oven’s hot spots were and with each batch of shortbread shifted the position of each pan halfway straight through the baking time to ensure even browning of my product every time. The Whirlpool electric model was retired to appliance heaven in 2005. Now with my commercial oven (a big Imperial gas model), I can bake up to forty 8″ rounds at a time in an environment with good convection (air flow nearby the items). Still, I shift the pans nearby in the middle of the baking duration as I learn where this new oven’s hot spots are.

Butter temperature:

When I began baking shortbread, I liked to remove the butter from the fridge a couple hours before I planned to use it so that it would be soft. Remember, I was mixing by hand and wanted to make it as easy as possible. When I began baking summer shortbread, however, the butter became runny and began separating. This did not make for a good texture in the final product. I don’t know how to explicate this scientifically; I can only tell you how it felt to me. The final product was dense and too doughy. What I categorically wanted was a crisp golden flakiness on the surface with a wee bit of chewiness on the inside. I learned that if I was going to bake in the summer I had to use butter approximately directly from the fridge. If the butter got too soft, I had to toss it in the garbage and start over. That’s when I bought my first mixer with a dough hook to make the job of mixing hard butter easier. Butter directly from the fridge, not too hard, not too soft is the only way to make perfect shortbread. Again, I just had to learn by feeling my way how long to let the butter sit on the counter before it was perfect. Longer in the winter, shorter in the summer.

Mixing time:

Any dough mixed too long or not adequate affects the final product. With shortbread, you first cream the sugar and butter together. That’s the easy part. The tricky part is knowing how to couple the flour. I like to do it a pound at a time (remember I am now baking in pounds of flour, sugar, and butter rather than cups). Once the dough is completely incorporated and forms a ball with no bits of flour on the side of the mixing bowl, I know it’s ready for baking. Now, when I got Trixie (my commercial mixer), I had to relearn the timing all over. Trixie can mix bricks. My hands and my old Kitchen-Aid could not. Therefore mixing time is much shorter now. Shortbread dough (as with any dough) becomes tough the more you mix it. The trick, which I learned by trial and error, is to find the exact timing for your dough. I am not an scholar on all dough, but I’ve perfected shortbread dough.

You know, the funny thing about all of this studying how to make the perfect shortbread is that I never had any real training. Now that I’ve hired a professional baker, she’s taught me a few things about making the process more effective and making the final product more tasty and beautiful. When I think about it, that’s pretty much how I learn: just doing it over and over.

When science and our imaginations work together, we generate food art. With the holidays swiftly approaching, this scientist and dreamer must stepping back to the bakery to generate new masterpieces. I hope that this essay provides you with creative insights for your own dough (shortbread or otherwise) and a wee peek inside the art and science of perfect dough from a wee Vermont company that handcrafts every item with love, imagination, and tender care (with a wee science thrown in).

Copyright 2006 Ann Zuccardy, Vermont Shortbread Company. All rights reserved.

exquisite Shortbread: the Art and Science of Baking

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If you want to have the modern look of stone, concrete, granite or wood within your budget go for faux stone. Faux stone backsplash bring beauty of wood, stone, brick and metal to your kitchen.

So what exactly is faux stone?

Hand Kitchen Mixer

It is a high density molded polymer to create looks of stone, bricks etc. If your budget is tight and you still want to get the rural country look or toughness of stone then faux stone backsplash is just right for you.

Hamilton Beach 59770 Turbo-Twister 2-Speed Hand Blender Review

Hamilton Beach 59770 Turbo-Twister 2-Speed Hand Blender Feature

• 2-speed 200-watt hand blender with 2 attachments
• Blending wand purees soups, whips milk shakes
• Stainless-steel whisk perfect for batter and whipped cream
• 5-foot extra-length cord
• Easy to use and clean

Hamilton Beach 59770 Turbo-Twister 2-Speed Hand Blender Overview

Whip and mix with this easy to use and powerful hand blender with 2 attachments

Hamilton Beach 59770 Turbo-Twister 2-Speed Hand Blender Specifications

With the 200-watt Hamilton Beach hand-held blender, there’s no need to get out a heavy mixer and bowl. Drinks can be blended right in the glass, soups pureed in the pot, and cream whipped in a portable bowl. Great for quickly blending small amounts and perfect for vacation-home use, the blender comes with two attachments: an 8-1/2-inch sharp-bladed blending wand with a protective plastic sleeve, and a 7-1/4-inch stainless-steel whisk. Both attachments twist securely onto the power handle and easily remove for hand washing. On the end of the power handle a two-speed button gives the option of low or high speed, and a five-foot cord provides good reach. A one-year warranty covers the hand blender against defects. –Ann Bieri

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The benefits of faux stone are numerous.

• They are durable and do not crack, wrap, fade or rot with weather.
• factory cost is very minimum. There is no need to hire masons or contractors.
• It is impervious to insect attack, moisture and environmental sound.
• Labor costs are also minimum as there is no heavy lifting involved like stones or granite.
• It is do-it-yourself stuff. You can laser cut, saw, drill and glue with uncomplicated tools. You can just use adhesive and screws to fit it.
• You can also screw signs, pictures or paints on faux stone.
• If you drill or screw wrongly you will have no problems. There will not be any cracks in faux stone.

Besides that they come in range of designs. There is the hand-made look, the granite look, sun-bleached look, charcoal look etc. It also mimics organize of asphalt, concrete etc. No mixing, drying or sloppy mess involved as seen with asphalt or concrete.

Some tips on using faux stone backsplashes

• Use a mild soap to cleanse it rather than harsh detergents.
• For added data check out the factory guidelines at ask the maker or howstuffworks site.
• When repainting faux stone use water-based acrylic paint. You also have faux painting data available at discrete sites like hgtv.com, spicykitchens.com etc

From rural country side look to an English country look faux stones seamlessly blend everywhere. With faux stone backsplashes you get the toughness of stone with a light weight polymer.

Faux Stone Backsplash – budget kindly With Tough Looks

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Oster 2574 Inspire 6-Speed 225-Watt Hand Mixer, White Review

Oster 2574 Inspire 6-Speed 225-Watt Hand Mixer, White Feature

• 225-watt motor
• 6 speed settings
• Full size chrome beaters
• One touch beater eject
• Ergonomic design; white finish; silver accents

Oster 2574 Inspire 6-Speed 225-Watt Hand Mixer, White Overview

Powerful Oster Hand Mixer featuring a 225 watt motor. This Oster Mixer provides 6 speed control settings for mixing versatility. It includes chrome blade beaters and one touch beater eject. This is an elegant unit with a white finish and grey accents.

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Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome Review

Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome Feature

• Handheld mixer with 220-watt motor and automatic feedback
• Simple on/off button; 1-touch speed control and 9 speed options
• 3 low start speeds to prevent ingredients from splattering; snap-on clear storage case
• Includes beaters, chef’s whisk, dough hooks, spatula, and instruction/recipe book
• Measures approximately 8-1/2 by 3-8/9 by 8-8/9 inches; 3-year limited warranty

Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome Overview

Introducing a hand mixer that’s as easy to put away as it is to operate. The Cuisinart Power Advantage Plus 9 Speed Hand Mixer performs any task a recipe calls for, and then tucks into its own storage case. Once it has mixed heavy batters, whipped up fluffy meringues and kneaded homemade bread dough, just clean it up and put it away. Extra long beaters, chef’s whisk, and dough hooks fit into a clear case, and the mixer snaps on top. Plenty of power, perfect control, and compact storage. That’s a mixer anyone can love.

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*** Product Information and Prices Stored: Feb 06, 2012 15:15:14

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