|
|
Post by Ron Howard Voice on Apr 20, 2016 21:40:51 GMT -5
What should I make first???
This is my first stand mixer, and it's approx. the size of my kitchen, but I wanna make stuff this weekend and turn it into a nice Sunday adventure.
|
|
|
|
Post by pairesta on Apr 21, 2016 6:00:33 GMT -5
Pizza dough. (Though this will require you to now go out and get a pizza stone if you don't have one).
Something with whipped egg whites, just to behold how fast it does it.
|
|
LazBro
Prolific Poster 
Posts: 10,278 
|
Post by LazBro on Apr 21, 2016 8:01:28 GMT -5
Pizza dough was my first thought as well. Really any bread dough that requires significant (or even insignificant) kneading. I also like to make pasta dough in my stand mixer, because lazy, but unless you want to roll by hand you'll need a roller attachment as well.
Congrats on the new toy. Kitchen toys are the best!
|
|
GumTurkeyles
AV Clubber 
$10 down, $10 a month, don't you be a turkey
Posts: 3,065
|
Post by GumTurkeyles on Apr 21, 2016 9:24:53 GMT -5
Congrats!
Do you want to get into sweet or savory items? I'll also suggest dough for bread (unless you prefer the no-knead recipes).
Have you ever tried making macarons? The stand mixer is necessary for both the meringue and the buttercream (if you're doing that as a filling).
Good luck, and have fun taking it for a spin.
|
|
|
|
Post by Liz n Dicksgiving on Apr 21, 2016 9:41:01 GMT -5
Make a giant double batch of chocolate chip cookie dough!
And then be like me and eat it all raw! (Wait, no. I've... said too much.)
|
|
|
|
Post by Pedantic Editor Type on Apr 21, 2016 10:05:44 GMT -5
Shiny. Enjoy.  |
|
GumTurkeyles
AV Clubber
$10 down, $10 a month, don't you be a turkey
Posts: 3,065
|
Post by GumTurkeyles on Apr 21, 2016 10:25:58 GMT -5
Make a giant double batch of chocolate chip cookie dough! And then be like me and eat it all raw! (Wait, no. I've... said too much.) ...ahh. It's too hot today. |
|
|
|
Post by Ron Howard Voice on Apr 21, 2016 10:42:36 GMT -5
Whaddya know, my parents gave me a pizza stone two years ago that I've never used. (I asked for a food processor. They said, "We couldn't find a food processor with good reviews, so we bought you a pizza stone instead." Logic!) This weekend I think I'll whip up a batch of cookies and a pizza or two. As LazBro and pairesta know, any excuse for a trip to Jimmy's Food Store. Congrats! Do you want to get into sweet or savory items? Yes! Have you ever tried making macarons? The stand mixer is necessary for both the meringue and the buttercream (if you're doing that as a filling). Oh my gosh that sounds so difficult. |
|
Baron von Costume
TI Forumite
Like an iron maiden made of pillows... the punishment is decadence!
Posts: 4,683
|
Post by Baron von Costume on Apr 21, 2016 10:58:43 GMT -5
Cinnamon Buns!
|
|
|
|
Post by The Stuffingtacular She-Hulk on Apr 21, 2016 10:59:03 GMT -5
Thirding, fourthing, etc. the suggestions of pizza dough or some other kind of bread. The very first thing I made in my stand mixer was a loaf of my grandpa's favorite white bread, as he was coming over for Christmas dinner. |
|
|
|
Post by Ron Howard Voice on Apr 24, 2016 18:08:10 GMT -5
Really should have listened to you guys and gone with pizza dough. I got all ambitious and tried to make these cake bars with a top layer of meringue. Cake batter went OK, but now I have three sad, failed bowls of egg white and sugar mixes that are all still liquid and never formed even the slightest peak. Out of eggs and out of brown sugar.
I'll try pizza dough next week. Maybe that'll go better.
EDIT TO ADD:
For attempt #1, I followed the meringue instructions in the recipe.
For attempt #2, I followed the egg white instructions that came in the stand mixer user manual.
For attempt #3, I followed Alton Brown's recipe (but without vanilla because my recipe didn't call for any).
|
|
|
|
Post by pairesta on Apr 24, 2016 19:38:10 GMT -5
Was there any residual fat in the bowl? Even the slightest amount will cause your egg whites to fail to set.
|
|
|
|
Post by Ron Howard Voice on Apr 24, 2016 19:41:49 GMT -5
Was there any residual fat in the bowl? Even the slightest amount will cause your egg whites to fail to set. Errr...I feel clueless...what does this mean? Like fat from the eggs? (I washed and dried the bowl between each use.) |
|
|
|
Post by songstarliner on Apr 24, 2016 20:04:09 GMT -5
He means yolk.
Can't believe you had three flops in a row! That's crazy.
|
|
|
|
Post by Ron Howard Voice on Apr 25, 2016 7:58:37 GMT -5
He means yolk. Can't believe you had three flops in a row! That's crazy. Hmmm, maybe it has to do with buying cheap-o Kroger-brand eggs instead of the good kind. BTW after 20 more minutes of beating, one of the batches at least turned into a kind of gummy but tasty frosting, so the result is not a total fail. |
|
|
|
Post by pairesta on Apr 25, 2016 8:14:06 GMT -5
That three batches didn't set up tells me something went wrong and there was a spot of egg yolk or some other fat in there.
Make sure the whites are at room temp before whipping them. Not that that would have caused three batches to fail, but it does go much faster.
|
|
