Stand Mixers - The Kitchen's Busiest Appliances

There is a safe bet possibility the stand mixer is the most beneficial appliance to be found in any kitchen, from the house kitchen to that found in the finest restaurants.

Stand Mixers - The Kitchen's Busiest Appliances

Stand Mixers - The Kitchen's Busiest Appliances

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Stand Mixers - The Kitchen's Busiest Appliances

Stand Mixers - The Kitchen's Busiest Appliances

November 17, 1885, was a moMentous day in the history of labor-saving kitchen appliances. On that day, originator Rufus M. Eastman received the first patent issued for an galvanic mixer which could use mechanical power, water power, or electrical power.

African-American originator Willie Johnson was responsible for the 1884 fabricate of an eggbeater powered by a driving wheel in relationship with an arrangeMent of gears and pulleys which turned a set of beaters, blades, or stirrers.

Appliance fellowships such as Bosch, KitchenAid, and Sunbeam were quick to strengthen upon Johnson's idea, turning to the yield of multipurpose kitchen gadgets.

The prototype galvanic mixers were whatever but graceful; they were large and bulky and looked more at home in a facility than in the home kitchen. By the 1930s, at least a dozen fellowships were turning out galvanic mixers, of which the two best known were the Hobart/Kitchen/Aid and the Sunbeam Mixmaster.

The model M4A Sunbeam Mixmaster, first introduced in 1930, had a flowing silhouette in comparison to the ungainly outlines of its competitors. This sleek engine became so favorite its name "Mixmaster" became synonymous with "stand mixer," just as "Jell-O®," "Kleenex®," and "Band-Aid®" are to gelatin dessert, facial tissue, and any first-aid bandage.

The new stand mixer was not merely just a gadget to amuse a cook; rather, it was a composite of gadgets which were copacetic with one another. Sunbeam originally advertised the Mixmaster as capable of performing a variety of tasks, provided the standard attachMents were available.

A craze for household mechanization began to sweep the nation in the late 1800s. Servants were leaving domestic assistance in droves to enter the general work force. The Depression and World War Ii disrupted life everywhere. Many domestic workers filled Jobs in factories and such, which up to then, were held by the men who were off to war. Because of the perceived "servant shorTAGe," middle- and upper-class womanhood turned to do their own housework, especially in the kitchen. They were anxious to find kitchen appliances that could save time, money, and energy.

In 1908, engineer Herbert Johnson, president of the Hobart Manufacturing company of Troy, Ohio, fabricated a gadget that could ease the workload wherever Food was involved. After Watching a baker using a metal spoon to mix bread dough, he tinkered colse to until he came up with a mechanical version; by 1915, Hobart's 80-quart mixer was part of the standard inventory on all United States Navy vessels plus he had his foot in the door of many market bakeries.

By 1918, KitchenAid's administration was doing tasting trials in their own homes. The machines were such a success, legend has it, that one of the management's wives gave it a glowing recommendation: "all I know is it's the best kitchen aid I've ever had."

By 1919, the Hobart company had become KitchenAid and was merchandizing a "Food preparer" (stand mixer) favorable for the home kitchen. It was very large at 65 pounds and very expensive: 9.50 (equivalent to colse to 00 in the early 2000s). However, in 1936, market designer Egmont Ahrens trimmed down both the mixer's size and especially its price TAG to .

This new kitchen appliance was an adaptation of the 1908 market stand mixer and featured a groundbreaking fabricate known as "planetary action;" the operation blends the ingredients all the way to the edges of the bowl. The bowl never needs to be manually rotated.

Early sales of the KitchenAid mixer by retailers were rather slow. Perhaps the businesses were being overly cautious about a new and costly appliance. Hobart/KitchenAid created a mobil work force, made mostly of women, to advent the group by door to door, demonstrating the wonders of the new food making ready tool. Perhaps KitchenAid view a woman talking to another woman about this new product would be more of an intimate sales approach. The citrus juicer and food polisher attachments, first available in 1919, made the stand mixer even more attractive.

In 1937, KitchenAid introduced fully interchangeable attachments, a wise marketing ploy. The view is still being utilized in the 21st century. For example, the 1919 pea shucker attachment, although not available anymore, will still fit today's model.

The title of an "American Icon" has been conferred upon the KitchenAid stand mixer by the Smithsonian custom Museum in Washington, Dc, where the mixer is on display as an foremost force in American house life.

KitchenAid may have been the first group to fabricate the galvanic standing mixer but the most degree of consumer acceptance went to the Sunbeam Mixmaster, invented by Ivan Jepson. His Mixmaster was patented in 1928 and 1929, and was first mass- marketed in May, 1930.

Jepson was able to originate a mixer for Sunbeam that sold for a fraction of the KitchenAid machine's price. (In the early 1930s, the Sunbeam mixer retailed for a mere .25 [0 in the early 21st century], as opposed to the hefty 9.50 for the KitchenAid.)

Jepson, a Swede, emigrated to the United States. Arriving in the country in 1925, he sought employment in Chicago, at the Chicago Flexible Shaft Company, parent company to Sunbeam. The company expansion was for increased kitchen appliance yield and Jepson became Sunbeam's head designer by 1930.

By 1940, many years ahead of its time, Jepson's Mixmaster was capable of a multitude of tasks: it could squeeze juice, shell peas, peel fruit, press Pasta, grind meat, and grind coffee beans as well as open tin cans, edge knives, and polish silverware. It also had a mayonnaise oil dropper attachment, ostensibly controlling oil flow into the juicer bowl.

Did You Know?

• When thick batter or dough crawls its way up toward the mixer head, "dough creep" occurs, Perhaps endangering the gears or potentially throwing dough or batter up and out of the bowl, splattering everything in sight. Apparently, the mixer has a mind of its own.
• The mixer head (handle and motor) can be totally removed from the stand mixer, thus serving as a hand mixer.
• The Chicago Flexible Shaft company (parent company of Sunbeam) also made tools for grooming farm animals. Somehow, I don't see the connection!
• The KitchenAid "Artisan" stand mixer (probably KitchenAid's most favorite and least costly model) comes in 22 safe bet colors which are applied with a spray-on powder rather than paint.
• The KitchenAid "Artisan" can be assembled by hand in the facility in a fine 26-second cycle.
• The product name - "Mixmaster," by Sunbeam, has become generic for all mixers.
• In 1998, the U.S. Postal assistance printed a series of stamps highlighting the most memorable trend of each decade of the 20th century. Mixmaster was chosen as the most authoritative image to report the household conveniences of the 1930s.
• Do not confuse mixers with blenders. They are two totally separate devices. Blenders have sharp blades and regularly work at Faster rates which chop, liquefy, or fragment larger food items into smaller pieces; a mixer works much more moderately and has no blades.

KitchenAid Attachments:

• Ice Cream Maker: Fits all KitchenAid stand mixers. Put the bowl in the freezer for 18 to 24 hours before the first use. It takes 30 minutes to make soft-serve ice cream; firmer consistency takes an additional 1 to 2 hours in the freezer. Makes up to 2 quarts.
• Fruit and Vegetable Strainer: Can use only soft or precooked vegetables and fruits in this attachment. If seeds are too large to be processed properly, they will clog the screen. It is not recommended to attempt to strain blackberries,raspberries, and most grapes because of the seed problem. You do not have to peel or core your produce before putting it through the strainer; the strainer cone will separate the waste from the usable food. Pureed fruit or vegetables work their way down the strainer tray and waste is culled from the end of the strainer cone.
• Pasta Roller Set: Fits all KitchenAid stand mixers. Consists of 3 pieces - a roller for kneading and rolling the fresh Pasta to the desired thickness, a fettucine cutter to make strands of medium breadth, and a linguini fine cutter for still thinner noodles. They all no ifs ands or buts attach and separate from the stand mixer's hub. After use, it is suggested the attachment be Air-dried and then moderately whisked with a small cleaning brush in order to remove any dried-on dough that might be hiding from sight.
• Accessory Pack with Roller Slicer/Shredder: Consists of a food polisher with both fine and common grinding plates. The polisher is able to process raw and cooked meats, cheeses, dried fruits, and firm vegetables; it attaches to the hub. A slicer/shredder comes with 4 chrome-plated steel cones (thin slicer and thick slicer, fine shredder, common shredder). These cones are capable of cutting large amounts of vegetables, along with manufacture hash browns, shoestrings, or scalloped potatoes. This attachment also Fastens onto the power hub. Finally, the strainer attachment, which attaches over the grinder, strains and purees vegetables and fruits.
• Can Opener: Effectively and safely opens virtually any size can. Attaches to the front of the mixer; fits all KitchenAid stand mixers.
• Juice Extractor: Pulp and seeds are efficiently trapped in the stainer, leaving pure juice ready for consumption. Fastens to the front of the mixer.
• Grain Mill: Great for manufacture your own homemade breads, cereals, or tortillas. Low-moisture grains can be ground to any desired texture from fine to coarse; wheat, corn, and rice can give you a great variety of breads, Made of stainless steel, the grain mill attaches to the front of the mixer. To ensure lasting freshness, refrigerate ground grains promptly.
• Pouring Shield: Reduces untidy spills with this hinged shield. Enables you to pour ingredients down the side of the mixing bowl without being hit with back splash.
• Pasta Maker: Used in conjunction with the food grinder, separate grinding plates produce varying thickness of Pasta. This attachment can originate thick and thin spaghetti, flat noodles, lasagna, and macaroni. Included is a storehouse case to house the interchangeable Pasta plates, bowl clips, and a cleaning tool.
• Sausage Stuffer: Used together with the food grinder, this attachment no ifs ands or buts produces fresh sausage from scratch. The smaller 3/8" tube makes small, breakfast-sized sausages and the larger 5/8" tube makes bigger variations such as Bratwurst, Knockwurst, Polish, and Italian sausages..

Other KitchenAid Attachments:

• Apron with removable Towel
• Baking Cookbook
• Dough Hook for Tilt-Head Mixer
• Flat Beater
• Food Tray
• Mixer Bowl Covers
• Polished Stainless Steel Bowl for Tilt-Head Mixer
• Stainless Steel Bowl with Handle
• Stand Mixer Covers
• Wire Whip for Tilt-Head Mixer

Sunbeam Mixmaster Attachments:

• Beating
• Blending
• Chopping
• Creaming
• Extracting Fruit Juice
• Grinding
• Mashing
• Mixing
• Stirring
• Whipping

Stand Mixers - The Kitchen's Busiest Appliances

All-time popular primary Hispanic Recipes

Hispanic Food covers the culinary traditions of Puerto Rico, Mexico, Cuba, South and Central America. These countries have Spanish cultures and origins. Hispanic Food varies from each town, family and region.

All-time popular primary Hispanic Recipes

All-time popular primary Hispanic Recipes

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All-time popular primary Hispanic Recipes

All-time popular primary Hispanic Recipes

Hispanic groups regularly like to eat their Food with rice. Other Hispanics like to mix their meals with beans, potatoes, quinoa and wheat or cassava. These foods are not similar to your basic nachos, tacos, tamales and enchiladas. They have their private mainstreams of Menu items, from the main dishes, desserts and appetizers up to the beverages.

Listed below are separate types of customary Hispanic Recipes:
1. Picadillo Tacos
Ingredients:
o 1 large chopped onion
o 1 teaspoon vegetable oil
o 2 cloves garlic minced
o 2 pounds lean ground Pork
o ¾ cup Sun-Maid Natural Raisins
o 1 can or 15 ounce tomato sauce
o ½ cup piMento-stuffed green olives sliced
o Salt and pepper
o 1 teaspoon ground cinnamon
o 12 purchased taco or tostada shells
o 3 cups shredded lettuce
o 1 ½ cups shredded Monterey Jack cheese
o 1 ½ cups coarsely grated radish
o Lime wedges

Directions:

Heat oil in a large skillet over medium heat.

Add garlic and onion, cook for about 3 minutes.

Cook until it becomes soft.

Add some Pork.

Increase the heat and stir, breaking up the large pieces (cook until the pork is no longer pinkish in color).

Add tomato sauce, raisins, cinnamon, olives, pepper and salt to taste.

Simmer, stirring occasionally for about 10 minutes or until the sauce has thickened.

Divide warm picadillos in the middle of its shells.

Serve this topped with radish, cheese, lettuce and a squeeze of lime.

2. Sweet Raisin Tamales
Ingredients:
o 35 pcs cork husks
o 1 ½ c butter
o 3 pounds corn masa (prepared, for tamales)
o 1 cup granulated sugar
o 2 teaspoons of baking powder
o 1 ½ cup of Sun-Maid Natural Raisins

Directions:

Soak the corn husks in hot water for about 30 minutes or until the corn husks are soft.

Combine the ready masa with baking powder, sugar and butter using a large deep bowl.

Mix until it becomes smooth, using a heavy spoon or galvanic mixer.

Spoon about two teaspoons of raisin-masa compound in a mound of about 1 x 3 inches, particularly on the distance and center of corn husks.

Roll the long side of husks over some filling.

Fold the narrow the end of the husks up and tie it with a strip of corn husk, leaving the top end open or twisting both ends and tying it.

Steam the tamales for about 45 minutes.

The corn husks should pull away from the masa when it's done.

Serve warm.

3. Raisin Salsa
Ingredients:
o 1 medium tomato
o 1 medium red onion
o ½ bunch of cilantro
o 1/3 cup sweet pickle relish
o 1/3 cup ketchup
o 2 cloves garlic
o 2 jalapeno peppers stem and seeds removed
o Juice of 1 lime
o ¾ cup of Sun-Maid Natural Raisins
o Salt

Directions:

Beat all the ingredients, except for the raisins, inside the food processor for about 10 minutes or until it becomes coarsely chopped.

Transfer the compound onto a large bowl.

Stir in the raisins.

Salt to taste.

Let this stand for about 15 minutes so that the flavor blends.

All-time popular primary Hispanic Recipes

Best Ever Whipped Potatoes

The humble potato has traveled all around the world and every where it lands, it makes a lasting impression on the people who eat them. But there was a time when no one but the old Inca's were eating them. In fact the word potato is derived from the word batata which means sweet potato in Spanish.

Best Ever Whipped Potatoes

Best Ever Whipped Potatoes

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Best Ever Whipped Potatoes

Best Ever Whipped Potatoes

The presuppose only the Inca's were eating them is because all the other civilizations new the potato to be a member of the nightshade house which are poisonous. So how did the Inca's eat them? Well, they learned how to domesticate them and essentially cultivated a variety that was not poisonous. Christopher Columbus brought them back to Spain in 1492 and from there they spread around the world.

In today's contemporary supermarket with super variety we can find dozens of kinds of potatoes. In reality there are only 3 kinds to be concerned with. The best way to group them is by the starch content. There are high, medium and low starch varieties. High starch varieties, like the russet and best for baking and making mashed potatoes. The medium starch varieties, like the yukon gold are good all purpose potatoes and they go well inside soups. The low starch varieties such as the norland red are best for boiling and making into potato salad.

So, for our recipe, we are going to need the high starch russets. In total you will need 2.5 to 3 pounds for 10 servings.

We first start out by peeling the russets. You want all the potatoes to be the same size so that they cook evenly so cut up the big ones to match the small ones. Next we add them into a heavy pot. Add just adequate cold water to barely cover them. Bring the pot to the stove and salt the water liberally (at least 1 teaspoon or more). Turn the heat to high and cover the pot.

Now, don't go too far. When the water starts boiling, you need to turn down the heat. You don't want to have a rolling boil in the pot. That tends to break up the potatoes and turns the whole thing into soup. Once you have lowered the climatic characteristic check them every 2 minutes. The way to test for doneness is to squeeze one with a pAir of tongues or 2 spoons. If the potato yields to the pressure and falls apart, then they are done.

While the potatoes are Cooking, there is other work to be done. Everyone knows that you have to add dAiry to mashes potatoes. Here is the best way to do this. Take 2/3 C of low fat buttermilk. Add to that 2 or 3 tablespoons of whipping cream. Take 2 or 3 garlic cloves and cut them into small pieces (about the size of a small pea). Add the garlic to the milk aggregate and heat just to simmering for about 15 minutes. Do not overheat this aggregate or the milk will curdle.

Now, you have your garlic infused milk and the potatoes are cooked and drained. The best way to mash them is with a mixer. But not just any mixer. You nothing else but should use a stand mixer like a Kitchenaid. They make short work of this arm twisting chore. Place the hot potatoes in the bowl of the mixer (if you want, you could have added the hot potato water into the bowl to heat it up first). Next using the flat beater and the mixer on speed 2 or 3 start mashing the potatoes. Slowly add the milk aggregate (be just not to add the chunks of garlic). You have to eyeball this part. The number of liquid needed nothing else but depends on the potatoes you use. When you have added just adequate liquid increase the speed to 5 or 6 and beat for about 1 minute.

Stop the mixer now, scrape the bowl if essential and change the beater attachMent to the whip attachMent. Next we whip on speed 9 or 10 for 2 more minutes. We are roughly done. Take off the bowl from the mixer.

It is decision time. We now have light fluffy whipped potatoes that are infused with garlic. If you like, at this sTAGe you can settle to fold in some chives, some bacon bits or some Parmesan cheese. I would add 2 or 3 tablespoons. Of procedure you don't have to fold in anything because the potatoes will taste breathtaking by themselves.

Serve immediately with your popular meal and enjoy the sounds of 'mmm' that are sure to come from your friends and family.

Best Ever Whipped Potatoes