Two questions about mixing and one about autolysing (all related)
"Mike Avery" > wrote in message ...
> I have an ancient KitchenAid and am very happy with it.
> I've seen, and heard, newer ones and would not own one.
What do you suppose makes the new ones so bad as you imply?
Could we get a little bit technical here, and lose the rumors?
> Most of the tales of woe about KitchenAid mixers are from
> people who didn't read the instruction manual.
Does that mean they can be conditionally good?
Here is my main instruction for the K45:
Don't try to mix thick dough, and let the head float in any
case. Is that instruction in the manual? I don't think so.
(For thick dough, mix thin or medium dough, and work
in additional flour later, by hand.) (Or do all by hand.)
My K45 is old, but that advice should be good for
new ones. If not, why not? Would KitchenAid go to some
trouble to redesign their classic design to make it less reliable?
Probably today some parts are Chinese. Do you suppose that
Chinese make bad parts? Who knows, maybe they make parts
out of lead.
Probably there are lots of Chinese parts in your SUV. After
you dissect your KA mixer for the objective report that you should
provide, in fairness, after the way you have demeaned KA, you better
go through the mechanical structure of your vehicle.
Do new KitchenAid mixers still have the black nylon pinion that
breaks before anything else feels strain, and is cheap and real easy
to replace? That is a real plus, among DIY folks, and should be
mentioned, in fairness, by KA badmouthers.
--
Dicky
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