I used to think a stand mixer was a must-have, but a bakery in Seattle changed my mind.

I was at a small bakery there a few months ago, watching them make their famous scones. They were mixing everything by hand in a big ceramic bowl, and the baker told me they never use a machine for that dough. She said it keeps the butter cold and the texture just right. I tried it at home with my biscuit recipe, and after three attempts, the hand-mixed batch was way better. The machine was overworking the dough without me even noticing. Has anyone else found a tool they thought was essential actually makes things worse?

3 comments

3 Comments

finley44728d ago

Totally get that. I had the same thing happen with my food processor for pie crust. It just turns it to paste so fast, hands are way better for feeling the dough.

robertb302d ago

Yeah, that "turns it to paste" part is exactly why I ditched mine. Sometimes your hands are the best tool you own.

leoyoung28d ago

Oh man, same here. I bought a fancy mandoline slicer for perfect potato chips. It shredded my knuckles twice and the slices were always too thin and burned. Went back to just using a decent chef's knife. I get thicker, sturdier chips now and I still have all my skin. Sometimes the simple way is just the right way.