Wood Pussies

[VikingVagine]

Carrying on from Chat.

Pru

Remember Paul is with you to make your baking easier, not better

It's not for pastry this time, it was for crumble (which I didn't say, so you are excused for assuming it was pastry!). I've used the FP in the past as that way you can use cold butter and still get fine crumbs but my FP is a pain to get out and wash/clean so wanted to use Mr Mixer instead.

In fact I don't make pastry very often (and only ever make shortcrust, I know about the butter lumps and air pockets for flaky but I never make it, none of us are big fans), but was taught at school how to rub in, which was to a fine crumb and it has always served me well for pastry, scones, biscuits and crumbles. I finished it off by hand today, maybe next time I will leave it lumpy and see how it cooks, obv doesn't matter with crumble but for pastry I can't believe it won't leave greasy / dry patches. Thank you for thinking about it for me!

Paul and I are working through our differences. He has agreed to work harder in managing my expectations, while I accept that I need to be more patient and less demanding.

I've never hadany issues promise, and I've used suet for years and never had greasy or dry patches.

I kind of cheat. I set my microsave to defrost and throw the butter in straight from the fridge. It gets it really soft without melting it. Just keep an eye on it. The k beater then makes a fine crumble with it. I did once have to stop the machine and scrape it all off the sides back into the centre(this was a diff recipe and the flour hadn't been added yet)

Do you mean throw the butter in the microwave straight from the fridge? That's what I did to get mine soft before K beatering it, was still lumpy though

My millionaire's shortbread now has its choc on top and is chilling

The butter rubbing in was mostly fine except for one recalcitrant lump the size of a marble that refused to mix.

My butter actually hadn't been out of the fridge long; the one thing I did do was to cut it into cubes and scatter them in so they all got covered in flour before they had a chance to meet another cube of butter and start a beautiful friendship with it.

Yes. Weird!! Wonder why it's not working

I cubed but did not scatter

MrsChemist, I would like to compliment you on your recipe, the millionaire's shortbread is excellent. I've never had it so lovely and fresh and crisp before. I also like that the shortbread isn't too sweet. It's got a hint of salt (from the butter I suppose) which contrasts with the caramel really well. It's also not too thick - I mean it's always going to be pretty rich so I cut mine into very small squares (it made 30).

I got my discount for the lack of mill (15%).

Yay tunip! You'd have thought Amazon would be getting this right by now!!! x

Yes, you would....

Ken has been helping slice veg for pearl barley broth and I have just had my first Prospero-related injury - cutting my finger on the food processor blade. That bugger is sharp. I think I shall salvage the plastic blade covers from my old Kenwood and see if they fit.

Excellent news tunip (on the discount, not the cut).

First attempt at mashed potatoes in Ken tonight - they were much better than DH's lumpy our usual efforts.

You're very welcome Tunip :)

I've not made anything in Geoff for a few days. I've got coursework to hand in this week and next week, so have been too busy (not to mention tired) to bake.

No doubt I'll bake everything over the weekend, as a cunning way to avoid doing any work.

Am sure this has been discussed before but do you use the K beater for mash?

I just grated cheese in the food processor and will never do it by hand ever again.

Cake and hot cross bun making on Thursday.

I used the k beater for mash and fed some butter and milk through the space in the splash guard.

Thank you. I've not used it as much as other people do, but it's certainly a good investment, I think. Am so glad I discovered the original thread.

I've not been impressed with mash from my K beater, too smooth and pureed and yet still had small lumps in it (senses a theme with the rubbing in here)

I think having a potato ricer has spoiled me forever in terms of perfect fluffy mashed potato, trouble is it's a palaver doing enough for the whole family.

Ah, we don't have a potato ricer and DH's mash is awful so Ken's effort were much tastier. I know what you mean about tasting slightly puréed though.

I've finally bought a slicer/shredder attachment for Ken (vintage but unused) for ebay, and can't wait to get my hands on it.

I bought it on Monday, and it's not been posted yet, how long before I can reasonably pester :)

On the subject of attachments, my leaflets etc with the Prospero mentioned optional extra chipper attachments. I couldn't see these on the Kenwood website or on the one website anywhere else I looked. Has anyone seen them?

Nope not seen them. Our thread has gone awfully quiet!! And kitchenaid folk have just started their own quiche

As for mash I agree. It is a bit too puréed. It goes great as just mash but don't use it to top shepards pie or the ilk as it sort of melts away in the oven into the under layer of food