Sat. May 28th, 2022


Outside Blue A few months ago, my power-baked friend Shannon texted a photo of a failed baking project. Instead of a plateful photo of smashed cookies, he sent three consecutive shots of snatched gear into his high-end stand mixer, which was in the process of breaking down.

“Did I just bite the bullet and pull out $ 3K for the Hobart N50,” he asked, referring to A pro model It seems to be able to power a small tractor through a rocky field, “at that price, rub your feet and tell you you’re beautiful?”

I sent Shannon’s picture to another Power-Baker friend, Tara, as a joke, দেখুন la “Look at the weird stuff people send me!” Instead, he had a suggestion.

“Tell him to get to the anchorage.”

“What now?”

“The Anchor room. It came from Sweden. “

As a product reviewer, it’s always a bit of a thrill to say, “I’ve never heard of such a thing,” knowing it’s pre-approved by someone who knows what’s in the kitchen.

I saw it, and this unique Swedish gem – $ 700 Anchor Room Assistant– which was originally published in 1940, did not disappoint.

Here in the United States, where the reference brand is KitchenAid, we set up mixers with motor and moving parts on top of all bowls and whose primary attachments – flour hooks, paddles and whisks – all revolve around the bowl.

In Anke, which fans call, the original bowl rotates, driven by a motor at the base of the machine. Once I start testing it, I’ll tell friends about it, usually with a short video I take, which is always “What’s up?”

The Ank’s motor is controlled by a pair of dials: one is for speed, and the other is an on / off switch that allows it to run on a timer for up to 12 minutes, easy when you want to multitask, but not overmix. The metal bowl is a cave with seven quarts, and the company’s website says it has the capacity to make five kilos of flour (11 pounds!) At once. In the back corner of the machine there is a tower with an arm that is swinging over the bowl and attached to a flour roller.

You can call it a classic setup, the flour roller is attached to the hand and a flour knife slots into the tower to keep the sidewall clean.

Mix in the action.

Courtesy of Joe Ray

Turn it on and your flour will come together, the bowl is spinning, the roller is squeezing it against the sidewall, the flour knife is keeping that sidewall clean. There is also the possibility of using a large flour hook in place of the roller, which I gently (and clearly) blended together a huge batch of meatballs. Ironically, there is a second bowl that is fixed for other baking styles. This small, plastic bowl, the size of a bundle pan, contains a pair of balloon whisks for light work and a thick wired “cookie whiskey” for chunky flour.

I went with Classic Bread to start the experiment, first making sure to adjust the recipes to add the liquid – something needed an ankle – and was immediately amazed at all the work done by friction. Yes, the bowl rotates thanks to the motor, but the roller thanks to a notched rubber ring around its top that nests in the lips of the bowl. The flour knife is naturally pushed against the side walls of the bowl. It quickly gives you a pleasurable feeling that there is less to break.

Once the flour is combined, you can pivot the arm and roller towards the center of the bowl, as it moves you will be able to adjust the pressure on the flour, occasionally allowing you to work towards the step where you stop scraping. Bottom side of the bowl.

Similarly, from the baked veins, I made toast bread, following a recipe from the book that came with the mixer, and made four squat loaves that fill a half-sheet pan. I used some beautiful Moroccan olives to make more rustic bread. I have also tried two different recipes for focacia, and one that many people have suggested I make: Challa. For each of these, Ank felt impressive and sure at his feet.



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