On Tue, 1 Feb 2005, baker1 wrote:

Hello all. I'd like to know what your experience is, as far as using
stand mixers...mostly KitchenAid.

When do you experience food being left at the bottom of the bowl?
(that dimpled area)...when you use the wire whisk or the beater blade?

When making batters such as cheese cake, or creaming butter and sugar,
I notice (when using the beater blade) a lot of food gets left at the
bottom. However, when making meringue and whipped cream with the wire
whisk, less food is left at the bottom.

What's your experience? Do you use the whisk only for whipping egg
whites or whipped cream? When making a cake, do you use the wire
whisk or beater blade?

When is food most likely to be stuck at the bottom of the bowl?

I have a KitchenAid stand mixer (apparently this model not available in
U.S.A.). I use it for everything. I have a paddle and a whisk for it. Both
work great. Never had any problems with food stuck on the bottom.

I usually add my dry ingredients to wet ingredients. The other way around
might make a difference. Mind you, I have started with butter and sugar
for some recipes and that works fine. I cut the butter (very cold) into 1
cm blocks, let it warm up then add that first. I pour the sugar over top
of the blocks of butter. The butter is pretty good about stirring the
sugar about.

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