The kitchen Aid Artisan Stand Mixer is a great chef tool that now days it could be use for almost every day to day preparation and cooking at home.
It comes in a lot of different colors and with a great variety of accessories like, pasta sheet roller and cutter, ravioli maker, grain mill, can opener, citrus fruit juicer, sausages stuffer, ice cream maker, vegetable slicer-shredder and many other accessories, which could help you on all day to day cooking.
I have had an industrial Kitchenaid mixer in all the kitchens that I have been working on and i have purchased one for my house as well, which have been a great help specially if you have kids, this will help you with all your kids treat like Cookies, cakes, pastry doughs or ice cream at home, and will help you produce good food for your little ones with out the stress part of mixing all the time.
I have manage to buy this machine and the Blender that goes with it what is an amazing duo on your day to day cooking
One of the most important things regarding this piece of equipment is that is quite strong and versatile but there are a couple of things that you should keep in mind, if the machine is forced and the motor is damaged the machine become really unstable.
The other thing that has happened on all the machines that I have worked with is that the plastic pieces on the machine get broken really fast. on an industrial kitchen you get use to have the kitchen aid mixer with out the speed handlers but I never realized of this until I bough mine and a year after the parts where getting broken.
something else that you need to be aware of is that you will always be better of buying this machine from new or from a person that you know or have confidence with as you might have this machine on web sites as Ebay for a really good price but those machines might been repaired and resell.remember what i said about motor damage? well you will buy the machine thinking that is in perfect conditions and after some use you will realized that the engine have been damaged and repaired what will leave you with half of what this machine is really capable of.
This is a simple and well balanced dish that could be easily prepare for a casual dinner or as an appetizer.
The main technique involved in this dish is the ” Emulsions ” where a fat is mix to a another product, in this case we have an emulsion on the mayonnaise as well as on the avocado puree.
2 Eggs yolk
280 ml of vegetable oil
10ml of sesame oil
1 garlic clove, crushed
25ml of sherry vinegar
1tsp Dijon mustard
First of all, put the egg yolks into the bowl, add the crushed garlic, Dijon mustard, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the oil in a jug in one hand and an electric hand whisk in the other, add drop of oil to the egg mixture and whisk this in.
However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won’t take all day, because after a few minutes – once you’ve added several drops of oil – the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add a teaspoon of vinegar, which will thin the mixture down.
Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you’d like the mayonnaise to be a bit lighter, at this stage add tablespoons of boiling water and whisk it in.
Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don’t despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened.
Add the sesame seed and check the taste.
3 harsh avocado
100ml olive oil
8 drops of Tabasco sauce
2 limes (juice)
white pepper corn
Take the stones off the avocados and place the avocados on a mixer, add the rest of the ingredients (apart from the oil) and mix until smooth, add the oil slowly until you have a really smooth creamy puree, seasoning..
Reserve the puree on a container covering the surface of the puree with oil and cling film to avoid oxidation or the browning of the avocado. the key to avoid oxidation of the puree is to cover all surface that could oxidize from the air contact or by adding an acid or antioxidant to make sure the color is really green
For the Crab Tian
100gr of White Crab Meat
50gr of shallots onions (cut really small: brunoise )
1 long dutch red chilli (cut really small: brunoise )
Mix the crab meat, with the shallots, chilies, coriander, a bit of the sesame mayonnaise and the black sesame seeds. mix well and check seasoning.
Place the mix of the crab on the plate and top with the blood orange. As you can see on the picture i used a small ring to place the crab meat uniformly and top it with the blood orange segment.
Decorate with a spoon of the avocado puree by using placing the puree around the Crab Tian .
You could prepare the same recipe with an already prepare mayonnaise and add a touch of the sesame oil and the Dijon mustard but i would recommend you to use kewpie mayo instead if you can have it available