"baker1" wrote in message
...
On Tue, 1 Feb 2005 20:47:22 +0000 (UTC), Joshua Baker-LePain


Yes, I know about the adjustments, however there always seems to be a
need to scoop out the bottom. I'm developing a product that would
eliminate this, as well as scrape the walls while mixing. What I want
to know is when do people most find food unmixed at the bottom...with
the wire whisk or the paddle (beater).

I only use the whip with egg whites and cream. I don't find these clinging
to the bottom or sides. I do find high fat batters clinging to the bowl
when I use the paddle.