Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 05-11-2005, 02:00 PM posted to rec.food.baking
QX
 
Posts: n/a
Default Performance ratings of Stand Mixers

The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
magazine has a great review of stand mixers. It's especially pertinent
to bread makers since dough working was one of the tests. It's worth
a look if you are in the market for a new or first mixer.
www.cooksillustrated.com


  #2 (permalink)   Report Post  
Old 05-11-2005, 09:23 PM posted to rec.food.baking
Vox Humana
 
Posts: n/a
Default Performance ratings of Stand Mixers


"QX" wrote in message
...
The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
magazine has a great review of stand mixers. It's especially pertinent
to bread makers since dough working was one of the tests. It's worth
a look if you are in the market for a new or first mixer.
www.cooksillustrated.com


The issue I have with Cook's Illustrated is that their criteria are often
detached from reality. For instance, they picked an $80 All-Clad cake pan as
their best choice over a list of fine pans. Everyone knows that stainless
is a poor heat conductor. They said that cakes stuck to aluminum cake pans,
including the brands that I use. I don't have a problem with cakes sticking
to the pan, and therefore spending $80 on a stainless pan seems ridiculous.
Furthermore, you are way out of luck if you want to make anything but a
small round or square cake because All-Clad has an extremely limited line of
pans.



  #3 (permalink)   Report Post  
Old 05-11-2005, 10:45 PM posted to rec.food.baking
pennyaline
 
Posts: n/a
Default Performance ratings of Stand Mixers

QX wrote:
The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
magazine has a great review of stand mixers. It's especially pertinent
to bread makers since dough working was one of the tests. It's worth
a look if you are in the market for a new or first mixer.
www.cooksillustrated.com


BTW, membership is required to read articles online.
  #4 (permalink)   Report Post  
Old 07-11-2005, 08:10 PM posted to rec.food.baking
Del Cecchi
 
Posts: n/a
Default Performance ratings of Stand Mixers

pennyaline wrote:
QX wrote:

The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
magazine has a great review of stand mixers. It's especially pertinent
to bread makers since dough working was one of the tests. It's worth
a look if you are in the market for a new or first mixer.
www.cooksillustrated.com


BTW, membership is required to read articles online.

so go to the library or barnes and noble

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Electric Stand Mixers [email protected] General Cooking 49 28-07-2011 08:11 PM
Stand mixers or... Gabby General Cooking 27 22-02-2009 11:33 PM
Performance rating of Stand Mixers QX Sourdough 9 07-11-2005 02:37 PM
The Viking Stand Mixers Thomas H. O'Reilly Baking 0 14-04-2005 03:42 AM
Stand mixers Scotty General Cooking 29 04-12-2004 01:16 AM


All times are GMT +1. The time now is 06:50 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright ©2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017