It’s time to make amends with “the way you’ve always done it.”
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Astand mixeris an absolute powerhouse when it comes to kitchen appliances.
According to certified executive pastry chefRhonda Stewart, there are more than a dozen mistakes she sees people making.
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Not testing clearance of the bowl.
Testing the bowl clearance ensures that the attachmentslike the paddle or whiskare at the proper height.
“If the clearance is too high, the ingredients wont mix thoroughly.
Not securing the bowl.
“Sometimes these safeguards can be misaligned so that your bowl is not secured safely,” she says.
“verify the bowl is tightly secured and attached to the mixer stand before turning on.”
Not scraping the bowl.
Always chilling the mixing bowl.
“However, cold ingredients are more important than a cold bowl as the vessel will adjust quickly.
For most mixing tasks, a room-temperature bowl is sufficient,” Stewart says.
Overloading the mixer.
Using a power strip.
It is best to plug your mixer directly into an outlet.
“A direct connection ensures the mixer operates efficiently and safely,” Stewart explains.
Not understanding the uses for each attachment.
Not using the splash guard.
“It keeps your workspace and mixer cleaner,” Stewart says.
Forgetting to clean your mixer.
Cleaning also ensures the mixer operates smoothly and prolongs its lifespan.
Though Stewart cautions, “confirm the mixer is unplugged before cleaning to avoid the risk of shock.”
Using the wrong speed.
Dont get overzealous with the speed.
Wrapping the cord.
Be careful of wrapping the cord around the head of the mixer.
Not using a safe surface.
Be sure the mixer is placed on a solid flat surface.
