For batters I'll still prefer the flat beater, because even so I do not have anything at the edge. With the flexible beater I can not enter into the bowl during Rührends because he throws everything again from the bowl, whether flour or liquids. In addition, I can order my meal fold not short at Stir own because I constantly have flour lumps in the dough by the flexible beater and the largest flour lumps collects on the rubber lip.
But as I always give him a chance, I have found one or another field of application for him:
For mashed potatoes he convinced me compared to flat beater and whisk. He suggests it fluffy than the flat beater and is of course much easier to clean than the whisk.
You've never made mashed potatoes with your KitchenAid? That you have to definitely try, because it's a dream!
For this purpose it prepares the potatoes before normal by her she peels and cuts in pieces. I fumes prefer instead to cook them. The hot potato pieces then come directly into the mixing bowl with a knob of butter, salt and freshly grated nutmeg.
Then you crush the potatoes only at level 1 (caution here like jumping in the first few seconds a piece out of the bowl). Once the potatoes are slightly crushed, give her little by little hot milk to it until you have the desired consistency. Then you hit the whole thing again on short to medium-high heat. It is wonderfully fluffy and creamy. A few potato pieces are preserved, but what I really like. Just like with mashed potatoes and just fluffy and creamy. No Ahngst, it will not paste. It is so stirring / beaten and not cut.
For stirring for quark masses eg Quark dumplings, he is well suited, because the ground is not so binding and mutually 'entrains'. So also for mixing Zaziki or meat salad, and the like.
Upon incorporation of eggs in puff paste it was also good. You have to turn off short when adding the eggs just the machine.
