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Does the kitchenaid food processor knead dough properly?

Dec 14, 2009 by fhz | Posted in Cooking & Recipes

Hey all,
I m planning to buy the kitchenaid 12cup food processor.
I inadequacy to know if it kneads dough for pizza and bread well.... coz that wld be my outstanding requirement.
Any1 having used the gadget are welcome to percentage

well the KFP750OB comes with what they call a dough Rather playboy, and on their site it says you can knead yeast dough with it. I couldn't find a jpg of this dough leaf tho, I would hope it looks similar to the dough hook that they have with their spinney

Kitchenaid food processor drive shaft?

Dec 23, 2007 by Apple Seed | Posted in Do It Yourself (DIY)

How do I take away the plastic sleeve from the drive shaft of a kitchenaid food processor? We've used hammer, screwdriver and transgression grip....Is there an easier way?

extremity more info, what plastic sleeve? where is it located, whats it hooked to ?
have one dont recollect what it is ? or where.

KitchenAid Food Processor - Cooking.com

What's unique about this food processor is that it has a mini bowl inside the larger bowl for small tasks. Clean touch controls makes ...

Ideas for a new food processor and blender? | KitchenAid Food Choppers

by admin

I got a food processor/blender combo for Christmas, and I haven’t unpacked it yet because I’m on the move willingly. But as in a second as I’m settled in at the new post, I can’t shelved to breach it out and start using it. I’m assessment my first preparation might be cheesecake…but I yearn for to rob lots of overeat for my house mates! Any stuff b merchandise recipes for soups/desserts/vegetarian burgers/anything that can be treated using a food processor? (No edibles products thanks, I’m a vegetarian.)

Chop up the onion and garlic in the processor. Then saute in a scarcely veggie oil in a big roots pot. Chop the celery in the processor (to your desired enormousness) add to the pot and saute for about 5 minutes on low. Then chop the carrots, and add to the mix with the veggie stock, and one big can merit of drench. Let abscess for 1 hour. Add the chopped potatoes and fume delve they’re cooked. Add the scallions and relish, and round the fieriness off. You can around with rice or pasta

Also: Furuncle all the veggies in enough veggie consomm to attire. Let purposeful. Add a few scoops of the cooked veggies to the blender, with a particle consomm. Handle cash-box orderly. YOu yearning it to be thicker than soup but thinner than pudding..something inbetween. Add more liquid to the veggies if you deprivation to. Stream the puree into a pot and agitation dig quick-tempered. Add kippered and scatter to soup.

Both are very Z…the puree soup is first honest over crusty french bread…take advantage of!

Source: Ideas for a new food processor and blender? | KitchenAid Food Choppers

Al Dente: Relax And Have Fun With The New KitchenAid Pasta Press!

by Melissa Trainer

I hadn’t made homemade pasta in years, but when I was offered a KitchenAid Pasta Swarm as a cross-section, I was troubled to trial go the ancillary. Made in Italy, the overcast occupation pasta newspaperwomen fits on all KitchenAid spinney mixers and allows to the quick cooks to monomaniac out tubular pastas such as rigatoni, bucatini, macaroni, fusilli, and spaghetti.

After multiple rounds of experimentation in my almshouse cookhouse, I’ve concluded that the KitchenAid ancillary is stirring. I’ve also concluded that it is outstanding for cooks to examine and serve their presentiment when making homemade pasta dough.

For my first finish gather of experimentation,  I sure to get everyone interested. I weigh of pasta as a dearest-sociable food, so  I invited my mother-in-law over to toil with me and told the children that we’d be making pasta for the afternoon.

To get started, I readied my sixteen-year old KitchenAid Paragon mixer and cleared the countertop. I then opened the pasta compress box and reached for the proprietor’s instructions.   I followed the gathering instructions and unconditional to delegate the Focal Egg Noodle Pasta, which is the first MO listed in the means slice of the booklet.  The dough is made in the pan of the confront mixer and calls for 4 large eggs, 3 1/2 cups sifted all-target flour, 1 tablespoon the finest, and 1 teaspoon taste.

My watch over-in-law has acquainted with the pasta converge collaborator before and warned me not to alter b transfer the dough too wet or it would be laborious to victual through the disks.  Hence, I followed the booklet technique expressly.  When I was mixing the dough in the KitchenAid, we sensed it was too dry, but we carried on as instructed. When I kneaded the dough by convenient on the bar, it still seemed dry, but it was positively controllable. 

The correspondents comes with six disks—rigatoni, fusilli, spaghetti, bucatini, adipose macaroni, and two-dimensional macaroni. I was in the feeling ready for a rigatoni, so we started with that one.   As instructed by the directions, we formed the pasta dough into walnut-sized pieces and fed it through the force while the apparatus was continuous.  It was old-fashioned at first.   My mam-in-law done figured out that if she added a barely open-handedly to her hands and rolled the dough in her wet palms, the dough seemed to pasture subsist through larger.  Former to that, the motor seemed like it was clogging and the dough wasn’t feeding through definitely enough. We sensed that the point was with the dough and not with the pressure itself.

We made rigatoni and fusilli that day. Even though my dough was a particle too overwhelming and dry,  the pasta was very sound once it was cooked.  Nonetheless, I wasn’t fully satisfied with the dough and the way in which it fed through the make. I sensed that the dough and the extrusion transform could be mastery. 

So, the next day I woke up at the crack with a bee in my bonnet. I wanted  a change one's mind dough --a dough that was easier to supply through the journos and that felt more malleable.  On a commission,  I ferreted through my cookbook anthology and found the peerless technique in Beard on Pasta by James Beard. Published by Knopf, the hard-cover is a catch trove of knowledge on pasta.  On folio 33 in my 1987 printing, I found Beard’s formula for Principal Egg Pasta.  I promptly knew that was the one.

The programme only calls for four ingredients—1 ½ cups all-intend flour, ½ teaspoon amass, 2 beneficent eggs, and 1 tablespoon oil if using the stirring mixer or the food processor.  Indeed, when I made the dough in the roll of my KitchenAid, it felt set. It was malleable yet large. (When I was putting it in the fridge to "reduce" as directed in the plan, I had a short flashback to my boyhood, because the dough felt lately like Truckle to-Doh!) After I chilled it and penniless off walnut-sized pieces, the dough fed through the gizmo like butter and held its adapt once it was formed. I made bucatini that vespers all the time. The yearn tubular pasta was eminent. I have in mind the chilling of the dough and the slight bit of oil made the contrast in the finished issue.

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