KitchenAid stand mixer------how many watts? - Page 2

Nuttmeg · ‎03-09-2010

You should look online for a ""kitchen Aid stand makers buying guide"". It will give you a comparison of all the KA mixers sold in each group.

CouponQueen · ‎10-21-2010

I always wanted one and after my Euro Pro hand one that was 325 or 350 watts went belly up Thanksgiving, I started looking. Thing was since my hand one was that high I wanted the "higher" one..I got the Pro Serious 575 watts..and should never went for it.

It was gorgeous..great..but seriously for what I use it for, making mashed tators and cakes it is just too much.

I am going to go pick up a small cheapie hand one for everyday use.

Just one of those things you "want.." and when you get are disappointed.

Along with it being heavy and bulky..gorgeous appliance but too much for what I need it for.

Sue98 · ‎03-09-2010

Thanks, everyone. Does anyone know if there will be another KA stand mixer tsv any time soon?

Marianne1 · ‎04-16-2013

Kohls is a good place to watch for deals for this.

I also recommend getting the flex edge beater

http://www.kitchenaid.com/shop/-[KFE6L]-401103/KFE6L/

This is the model I got (in all stainless) and I love it. This is 575 watts

http://www.kitchenaid.com/shop/countertop-appliances-1/countertop-appliances-2/stand-mixers-3/-[KP2...

Irish Rosebud · ‎11-17-2010

Mine is a 5 quart bowl-lift. Features I wanted and really like a lot:

All-metal gears

475-watt motor

Metal spiral dough hook and beater

I leave mine out on a wheeled butcher block work cart, covered with the KA mixer cover. Some prefer the bowl lift so they can keep it out and fit it under cabinets on a counter.

I just used it this weekend to mix meatballs. It didn't break a sweat. This is the one I got. With a $50 rebate (that expired Dec. 26) it cost ~$250. I was considering a plastic pour shield and a flex-edge beater from Amazon. After using it, I decided I don't need either.

This looks like a good deal (with rebates) from Costco if you're a member. Agree to check Kohl's for sales too.

151949 · ‎03-09-2010

On 1/18/2014 CouponQueen said:
I always wanted one and after my Euro Pro hand one that was 325 or 350 watts went belly up Thanksgiving, I started looking. Thing was since my hand one was that high I wanted the "higher" one..I got the Pro Serious 575 watts..and should never went for it.

It was gorgeous..great..but seriously for what I use it for, making mashed tators and cakes it is just too much.

I am going to go pick up a small cheapie hand one for everyday use.

Just one of those things you "want.." and when you get are disappointed.

Along with it being heavy and bulky..gorgeous appliance but too much for what I need it for.

Once when they had this very large one on a TSV I posted that I doubted the average housewife needed this much power and that it was expensive - I got royally bashed so Good luck - i hope you don't suffer the same fate. However, i still feel the average cook does not need such a large powerful mixer.

151949 · ‎03-09-2010

Just an aside - when i was learning to cook my Mom said the less you handle the meat to mix meatballs the better as they get tough with too much handling so when you mix them in a mixer does that make them tough? I think that would be too much manipulating of the mix. i like them melt in your mouth tender.

karil · ‎07-27-2013

I have the Pro 6 (575 watt) from many years ago TSV... probably 2000. It is definitely more than I need. I personally would get a smaller unit -- I don't bake as much as I used to.

rondell · ‎03-10-2010

On 1/20/2014 happy housewife said: Just an aside - when i was learning to cook my Mom said the less you handle the meat to mix meatballs the better as they get tough with too much handling so when you mix them in a mixer does that make them tough? I think that would be too much manipulating of the mix. i like them melt in your mouth tender.

HH, when I use my mixer I attach the dough hook, not the paddle. It's more like blending the ingredients, which is what you want. And yes, over mixing will make the meat tough, just as over handling pie dough, biscuit dough, bread dough, etc. Less is more!

Irish Rosebud · ‎11-17-2010

On 1/20/2014 happy housewife said: Just an aside - when i was learning to cook my Mom said the less you handle the meat to mix meatballs the better as they get tough with too much handling so when you mix them in a mixer does that make them tough? I think that would be too much manipulating of the mix. i like them melt in your mouth tender.

Back when I was a young lass fresh out of college, there was a column by a butcher that appeared every Saturday in our local newspaper. I learned more about meat from that butcher than my beloved mother ever could have taught me. Your mom was correct, according to my long-ago butcher-teacher. He wrote a column once about handling ground meat for meatloaf, meatballs, hamburgers, etc., and mentioned that you should handle it as little as humanly possible. I never forgot that and have always followed that advice.

I never used a mixer before for meatballs and was, therefore, attentive to how long it took to mix the meat and how tender the result. I'm happy to say that I will use the mixer from now on. I used 1 lb each of ground beef and ground pork, torn pieces of bread, a little milk, egg, and the usual herbs and spices. Threw it all at once in the bowl and used the paddle-beater at low speed. It took no time at all for a thorough mixture, better than I've done by hand; so the mixing time was shortened considerably. I formed the meatballs with a large cookie scoop, baked about 40 minutes in a 350 oven turning once or twice, then dropped into the tomato sauce to simmer for another hour or two. Les voila!