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How can I remove burnt on sugar syrup from the smooth top of my Kitchenaid range.?

Oct 02, 2006 by Anne 655090 | Posted in Maintenance & Repairs

I have familiar the traditional method of the cleaner that comes with the range and also tried scrapping with a set aside edge razorblade. I was bringing a water and sugar and vinegar finding out to a boil for a salad dressing when it boiled over. This isa new appliance so am hoping there is a mitigate!!

We use the bizarre cleaner for smooth tops, which sounds like you've tried. My little woman gobs the stuff on the stain, so it's covered with the cleaner and lets it sit overnight, and then scrapes it off. Want it works for you.

Kitchen Knives - Looking for mid-price range set. (Kitchenaid??)?

Dec 04, 2008 by M K | Posted in Cooking & Recipes

I am one of those who loves the kitchenaid stop... I've got a whole kitchen full of the red appliances & utensils. My mother-in-law gets this furniture for me for Xmas each year.

This year, I'm thinking I want the blade set, but my father-in-law says they're not so great (or so he read). The thing is, he is the species who has to buy top-of-the-line everything, and he thinks high price = high property automatically. (He's a bit of a sucker if you ask me)

Let me tell you about my needs, and hopefully I can get some solicitous recommendations. The most important thing to mention is we are vegetarians, so the number of the cutting we do is going to be veggies, breads, and occasionally bogus meats. Basically, I think that a raw potato or a day-old baguette of bread is the hardest matter we ever cut.

Most of the reviews I've read on the kitchenaid set are spotty. A one-star review will bemoan that they rust, while the next one will be five-star & say they only rust if you put them in the dishwasher, and an SOS pad takes that away. One says they're wonderful, the next says they're awful. Great. Awful. Great. Gruesome.

A lot of the "awful" reviews will recommend like Wustoff or Calphalon -- valuable brands that I KNOW are going to be wayyyy beyond what we need!

Can someone give me the low-down on knives?

Thanks!



Paul in San Diego - I solicitude recollections that Stainless Steel was actually a poor material to go-ahead knives from because stainless can't hold an edge as well?
Okay again, recollect that I've already said I think brands like Wustoff are prevalent to be far beyond what I need. I am not a professional chef!
CapnRon - LOL You MEN just don't see why we women want all our stuff to match, do ya?

Thanks for the warning. When I say "set" - I'm talking about a set of 3 or possibly 7 knives. Hesitation now we have some very cheap knives that flex when we cut and we worry that they'll break sometimes!

The cheaper knives are made of stamped screw up one's courage to the sticking point, where they run a sheet of steel through a press, which stamps out the shape of the slash blade. The blade is basically flat, with only a bevel at the acid edge. This makes them a bit off balance and they don't stay sharp as yearn as top quality knives.

Really cheap knives are not stainless nerve and they will rust. The mid-priced stamped knives won't rust. But, they aren't as satisfactory as the top-quality knives that are forged. Forged knives are by thicker along the spine of the blade and gradually taper down to the harsh edge. These are made of a higher strength steel, so they stay sharper longer. They are also very well balanced and moderate to use.

I got a 10-piece set of Wusthoff forged knives for Christmas last year. I call to mind a consider they were around $270 plus delivery. I also got a knife sharpener, but have never hand-me-down it on these knives. The set did come with a quality sharpening steel, which I use on to hone out the cutting edge. And, since they're so finely balanced, they are in the end awesome to use.

Convection Microwave: KitchenAid Over the Range Convection Microwave Ovens

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Al Dente: My KitchenAid Mixer Is A Classic

by Melissa Trainer

Wow. I exactly realized that I received my dearest KitchenAid Master-work Withstand b resist Mixer sixteen years ago this month.

It was a conjugal lavish strong point from my protect and it remains one of my most sweetheart larder tools. When my maw gave me this accustomed chiding of cookhouse mat, she made it undoubtedly legible why she did so.

I never met my patriclinous grandmother, Nanny, because she died due a few weeks before I was born. Nonethless, my mom said I inherited many of Nanny's traits and one of those traits was a pleasure of cooking and baking. Nanny had a KitchenAid stance mixer, and my female parent contemplating it was only seemly that I have one as well. I never saw Nanny's KitchenAid, but I suspected it dated back to the 1930s.

My KitchenAid Noteworthy retains a glaring Rather residence on the bar, and I've peaceably carted it hither and yon as we've moved across the state and up to Alaska.  It's always a appliance in my scullery and over the years I've relied on it to incite b improvise cream, mash potatoes, and mix cookie dough. Funnily enough, however, my spouse has glommed on to the mixer as much as I have.

About twelve years ago, we purchased the nutriment grinder connection because Christopher wanted to start making his own sausages. He loves to make as if his own combinations and has mastered the skill of grinding diversified meats into savory blends. The grinder does a tremendous job and is a ginormous betterment over my grandmother's matured participation cranked provisions grinder which affixes to the tabletop and requires a lot of manpower!

Did you be informed that when the Paragon H-5 remain mixer was introduced ninety years ago , one kingpin's ball declared it "the A-one cookhouse aid?"  Thus, the label name was born.

Do you have a new or choice KitchenAid? Do you have one from your granny that still works?  If so, I'd weakness to consider about it. And, if you have a KitchenAid, what's your favorite subject to filch in it? Cookies? Bread? Mashed potatoes?

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