At this very moment, the flourless chocolate cake that’s posted in my recipe section is in the oven. It’s much easier to make than it looks. The technique takes a lot of describing, but it’s nothing exotic. It’s a great cake, and it’s perfect for Passover. But I also had a revelation while I was making it.
Last week, when I did my class at Different Drummer’s Kitchen, I had to whip 3 cups (3/4 of a quart!) of heavy cream, to make whipped cream. Up to that point, my gold standard for electric stand mixers was the Kitchen Aid. It’s a great mixer, and I’ve had mine for 16+ years. It’s a beast, and is almost bullet proof. Not that I’ve actually tried to shoot it…
So, I was at Different Drummers, and asked for their Kitchen Aid to whip the cream. Instead, they brought out a Viking stand mixer, which I’ve never used. So I added the cream, and started the mixer. I noticed immediately that it was quieter than the Kitchen Aid, which made it easier for me to talk to the 24 people in the class.
As I was talking, I looked over at the mixer. I was shocked. The cream was whipped already. It was noticeably faster than the Kitchen Aid. It also seemed a bit lighter in weight, and a bit more balanced while moving it around.
So would I buy one? Three things:
1. The knob for lifting the beaters was a bit awkward. Not a show-stopper, but noticeable
2. The model I was using costs $550. That’s $250-$300 more than the Kitchen Aid
3. My Kitchen Aid still works well. When/if it croaks, I’ll have to think about this. It really is a great mixer
Finally, sadly, I receive no money, electric mixers, or any other kind of kickback from the Viking people. If they’d like to change that, I’m all ears…
