"baker1" wrote in message
...
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?

Thanks

The trick is to attach the blade (or whisk or hook), put the bowl in place
and release the attachment. It will stay on the post, but be unlocked so it
will fall to the bottom and "ride the dimple" so to speak. Works every time.

kimberly