Improve your stand mixer skills with this one weird trick!
One of the benefits of jumping from life as a pastry chef to that of a recipe developer is noticing the massive blind spots among home cooks in the kitchen regarding things I think of as common knowledge—especially when it comes to best practices for the tools of the trade. For example, knowing when to adjust the bowl height of a stand mixer .
This can manifest as a dense layer of butter and sugar that always seems to lurk at the bottom of the bowl, a thick coating of syrup leftover after making marshmallows or nougat, a dough that takes eons to knead, or cream that never seems to whip. So few tines can reach the cream in the bowl on the left that it's barely bubbly after 8 minutes of whipping on high speed. But in the bowl on the right, where the whisk can properly reach into the bowl, 8 minutes of high speed whipping is enough to churn that cream into butter.
This can make a big difference in how recipes behave, even though it can seem like a subtle adjustment on the machine itself.
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