RPCookin
Executive Chef
Love my Pro 600. Almost all I do with it is bread, but that it does very well. I can get hypnotized watching the spiral dough hook work.
Oh sure.. rub it in.
Though, to be honest I really have no issues with the KA (600 Pro) but the Hobart would be nice escalation.
I have used Hobarts (the big ones on the floor). I looked at them to start with but they really are way more spendy (new) than what I ended with, by a factor of 7. My KA has done everything I have asked of it without complaint.
The only time it is a problem is when I don't have enough in the bowl. I found with a large scale Hobart that issue happens as well, just a different scale.
And besides, the red is dead sexy on the counter.
I find the scraping beater a really valuable accessory, specially with smaller batches.
Oh, I make big batches, but this even helps with them. I never thought I'd like it but there is no turning back now - one of my better buys! Um batter buys?I thought about one of those, or one can just make bigger batches.
I find the scraping beater a really valuable accessory, specially with smaller batches.
Ask Gadzooks. Once you have a Hobart, you will never go back to a KA.
KA mixers are widely used on television on both American and British cooking programmes on television if you consider this is a good recommendation. People I know who own them speak highly of them and they are indeed, as you say, pretty. I have inherited my Mother's (British)Kenwood Chef which is still going strong after more than 30 years. Not pretty though, in fact. very old fashioned in design. (A secret part of me does lust after a red KA, though)Hello everyone, I could use some advice from some more experienced bakers. I'm looking lustfully at the KA Artisan mixer and wondering if I'll regret it. They are horrendously expensive here in Australia, but anything else won't look as pretty in my little country kitchen and will therefore get hidden away (and used less). I've also read that they aren't the first choice for serious bread bakers, and I'm wondering whether that should bother me.
I've just bought an Esse wood-fired oven/heater which will be running all winter, essentially giving me a 'free' oven to use. I plan to bake my own bread (and pizza, and pastry, and merinques etc), and I generally prefer wholemeal, wholegrain and light rye styles of bread. I have no idea how much dough I'll be making at a time, I'm single so I don't see a need for huge loaves, but it is likely they will be from quite dense doughs. The oven isn't massive at 12"W x 13"H x 17"D so I guess I'm limited anyway to one large loaf or maybe two small ones at a time.
So, do you think a KA will keep me happy?
I would suggest not storing it near a toilet <g>.
I have the same beater, and I wouldn't be without one now. Not only is it good for smaller batches, and scraping the bowl, it is much more efficient at creaming, stuff beats up fluffier and quicker.
Ask Gadzooks. Once you have a Hobart, you will never go back to a KA.
If you are considering paying £499, you should have a look at this Swedish mixer that I am lusting after. In GB, it costs £595. I heard about it here on DC. I don't use the mixer I have very much, but I might use a good one a lot more - enough to justify the price of an expensive unit.I have been drooling after a KA Artisan for a couple of years. A new one in Britain will cost at least £499 ($760) (with very few attachments).
Can't justify it right now, but having seen the endorsements from users, I am definitely going to get one eventually!
In the meantime, I am making do with an ancient but trusty Moulinex hand mixer, a Kenwood Minichef, and a Bamix stick blender.