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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?
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finley4477mo 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.
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robertb306mo ago
Yeah, that "turns it to paste" part is exactly why I ditched mine. Sometimes your hands are the best tool you own.
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leoyoung7mo 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.
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