Review on Kitchen machine Kenwood Cooking Chef XL KCL95.004SI by Ada Dymowska ᠌

I gave my wife a Kenwood Chef XL with additions in the form of various nozzles, further from the words of my wife: "This is not my first planetary mixer, but the first" spaceship ". The first experience of using it was kneading dough for porous ciabatta on poulish according to Peter Reinhart's recipe. kneading time, the first thing that caught my eye was the ease with which Chef kneads the dough on speed 3, allowing the gluten window to develop without heating up at all. However, the ciabatta then came out porous, fragrant and with a crispy crust. Well, after Chef became an indispensable assistant in the preparation of biscuits, meringues and creams. Here, as in kneading dough, the function of setting the time during which it will knead / whip and do many different tasks depending on the nozzle used is very pleasing. Cooking creams and meringues has become a real pleasure - you do not need to be distracted for a while so as not to over-whisk if there is cream cheese or cream in the composition. "