I have outright stopped a kitchenaid lift bowl model with Bagel dough xD
Ive also got a bit of a penchant for semi-commercial kitchen gear. Got myself a LEM #8 meat grinder (i broke the plastic auger on a kitchenaid grinder attachment from overheat/overuse) and some other equipment from them. Helps that they’re in the same state as me and i can go in-person to their shop in Cincy!
Id love to find a great big commercial slicer someday to slice a whole slab of bacon (family smokes a slab or two infrequently, their tiny slicer is miserable to me having worked in a deli), but id need to not be in an apartment for that i think.
The Ankarsrum mixer is unique, i like it a great deal more. Its belt-driven, and the bowl itself is what spins; I’ve gotten much better bread out of it than a kitchenaid, it doesn’t overwork the dough or grind seeds/oats into dougb
If you stopped it that means you’ve started to wear the gear teeth. The metal used for the gears is weak (though apparently there was a period in the late 90s/early 2000s where they briefly used plastic gearing, stupid). If you one day hear a chunk and then the normal mixing noises but the hook is no longer moving then congrats, you’ve stripped the teeth. Bagel dough def makes sense
I would also LOVE a slicer. I don’t eat meat but I like to make fake lunch meat out of wheat gluten and pea protein sometimes. slicing it with a knife is never the same as I’d get with a slicer. But it’s just so much space! If I ever run across a deal at a restaurant or deli closing down though I’ll probably pull the trigger. I do love going to auctions whenever a place shuts down, it’s how I got my wok burner
Oh I sent it to goodwill after not using it for about a year after getting what I’ve got now (it was a costco model; the “professional” model was returned the same week i got it).
Slicer would be good for bread too with a serrated blade (if you can find one; a butcher shop would probably have both blade types rather than a deli with just the single edge). Totally jealous of the Wok burner, all i got is a crappy coil-top electric that cant even maintain a boil, “safety feature”…
Yeah my actual stove is a cheap induction but the wok burner is from a place that shut down. It’s converted to propane from natural gas and I have to use it outside. It’s pretty wild, it burns through a tank pretty fast and runs like 150,000 btu. I can fill a 16” wok with cool water and on full blast it’ll boil it in under a minute
I’ve been working on Chinese and Japanese cooking for the past year since. I still suck though. The technique is challenging but it’s fun and even when you’re bad the results are tasty. And it’s awesome to make vegan Chinese food that’s not just “general tsos tofu that’s sickeningly sweet and has 2” of breading or steamed bean curd in brown sauce with veg”
I have outright stopped a kitchenaid lift bowl model with Bagel dough xD
Ive also got a bit of a penchant for semi-commercial kitchen gear. Got myself a LEM #8 meat grinder (i broke the plastic auger on a kitchenaid grinder attachment from overheat/overuse) and some other equipment from them. Helps that they’re in the same state as me and i can go in-person to their shop in Cincy!
Id love to find a great big commercial slicer someday to slice a whole slab of bacon (family smokes a slab or two infrequently, their tiny slicer is miserable to me having worked in a deli), but id need to not be in an apartment for that i think.
The Ankarsrum mixer is unique, i like it a great deal more. Its belt-driven, and the bowl itself is what spins; I’ve gotten much better bread out of it than a kitchenaid, it doesn’t overwork the dough or grind seeds/oats into dougb
If you stopped it that means you’ve started to wear the gear teeth. The metal used for the gears is weak (though apparently there was a period in the late 90s/early 2000s where they briefly used plastic gearing, stupid). If you one day hear a chunk and then the normal mixing noises but the hook is no longer moving then congrats, you’ve stripped the teeth. Bagel dough def makes sense
I would also LOVE a slicer. I don’t eat meat but I like to make fake lunch meat out of wheat gluten and pea protein sometimes. slicing it with a knife is never the same as I’d get with a slicer. But it’s just so much space! If I ever run across a deal at a restaurant or deli closing down though I’ll probably pull the trigger. I do love going to auctions whenever a place shuts down, it’s how I got my wok burner
Oh I sent it to goodwill after not using it for about a year after getting what I’ve got now (it was a costco model; the “professional” model was returned the same week i got it).
Slicer would be good for bread too with a serrated blade (if you can find one; a butcher shop would probably have both blade types rather than a deli with just the single edge). Totally jealous of the Wok burner, all i got is a crappy coil-top electric that cant even maintain a boil, “safety feature”…
Yeah my actual stove is a cheap induction but the wok burner is from a place that shut down. It’s converted to propane from natural gas and I have to use it outside. It’s pretty wild, it burns through a tank pretty fast and runs like 150,000 btu. I can fill a 16” wok with cool water and on full blast it’ll boil it in under a minute
I’ve been working on Chinese and Japanese cooking for the past year since. I still suck though. The technique is challenging but it’s fun and even when you’re bad the results are tasty. And it’s awesome to make vegan Chinese food that’s not just “general tsos tofu that’s sickeningly sweet and has 2” of breading or steamed bean curd in brown sauce with veg”