It's okay to ease in slowly-stand mixers aren’t going anywhere (in fact, the longer you wait, the better the selection of colors and special edition models to choose from). Once you’ve gotten a better understanding of how often you use it (or how often you find it can’t do an adequate job and you need something heftier), then make your decision. If you’re intrigued by the idea of owning one but worry about whether you’ll make the most of it, here’s a good test: Start with a trusty hand mixer. In sum: A stand mixer is not the end-all-be-all of your baking life, but it makes everything a hell of a lot easier. But if you’re looking to make pillowy brioche, towering peaks of stiff meringue, sweeping spreads of focaccia, or decadent buttercream frosting, you can’t do without it. When stirring together a batch of cookies or a tray of brownies, a good old wooden spoon will likely do the trick. Photo by Alex Lau, Food Styling by Pearl Jonesīut really: Do you need one? If you’re a minor league baker, probably not. Return the ice cream base to the freezer, wait another 45 minutes and repeat. Unless you're game to knead for 25 minutes, you'll want a stand mixer to make this milk bread. About 45 minutes after you first put your ice cream base into the freezer, take it out and rather vigorously churn it with a fork, spoon or electric hand mixer you want to break up any frozen parts and mix everything together into a quite uniform slush.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |