Lammix Food Processor

Posted on April 17, 2020 by Jim — No Comments ↓

… mixes, minces, beats, whisks, kneads, grates, slices, makes sausages, extracts juice, etc. etc. ….

While looking through my hard drive the other day, I ran across this page that I had saved 15 years ago. Since the original website no longer exists, and I can’t find this posted anywhere else online, I’m posting it here “for posterity” – and because I think it’s cool!

The original from the Vintage Technology site:

Lammix Food Processor

This half page trader advert from December 1950 shows the ultimate food mixer which uses a interesting inner bowl tooth system for the mixer-head guidance. I’m not sure what the “Lam” stands for, not fully trouble-free means and pretty dubious about the “severe housewife”!

Why this machine is a pleasure to sell
(and profitable too of course)

It is designed on entirely new principles. It is made by one of the foremost firms of precision engineers in the country. It has been subjected to the most severe of test by practical housewives. Every job it does, it does perfectly. It is simplicity itself to assemble, to operate, and, not least, to clean. It is practically trouble-free. And incidentally, it is very handsome.

The ‘Lammix’ mixes, minces, beats, whisks, kneads, grates, slices, makes sausages, extracts juice, etc. etc. Apply to address below for full details.

The Multi-purpose Lammix (Trade Mark) Kitchen Helper
World Patents Pending
AC/DC 200-250 volts or 100-125 volts

Manufacturers: Huwood Components Ltd., St. Peters, Newcastle-Upon-Tyne, 6

Evaporated Milk Whipped Cream

Posted on May 22, 2016 by Jim — 2 Comments ↓

Can you whip evaporated milk? You betcha!

Whipping evaporated milk seems to fail for many of my online brethren. Reports of sweetened soupy cream abound. There are two things going on here.

I think it is mostly a temperature thing. Just like regular whipping cream needs to be cold, so does evaporated milk, only more so. You really have to refrigerate the evaporated milk. It has to be cold. Put it in the coldest part of your refrigerator and let it stay there overnight. Put your mixing bowl and beaters right beside it. Yes. Really. Overnight.

The second difference between whipping evaporated milk and regular whipping cream? Fat. Whipping cream is approaching 40% fat, whereas evaporated milk is only about 7%. It takes all that fat to emulsify into a stiff whipped cream. Whipped cream made from evaporated milk will never be as stable as whipped cream made from heavy whipping cream.

You can take a look at the following video for evidence that this really can work. Notice that the splash ring on my [easyazon-link asin=”B0016KU16G” locale=”us”]Bosch mixer[/easyazon-link] has condensation on it from it having been in the ‘fridge overnight.

Also check out my chiffon cheesecake recipes for my primary use for this whipped cream:

Lemon Chiffon Cheesecake
Lime Chiffon Cheesecake
Orange Dreamsicle Cheesecake

Bosch Universal Bowls Explained

Posted on May 11, 2014 by Jim — 6 Comments ↓

at least 7 bowls, 2 series of mixers, multiple splash rings: extreme chaos

I went looking for a stainless steel bowl for my Bosch Universal mixer. Oh boy. That wasn’t fun. I quickly got a headache. There are at least 6 Bosch bowls spanning two Bosch Universal classifications and no website seemed to agree with any other. Here’s what I learned.

First some history and definitions:

The original Bosch bowl was a flat-bottomed, dough-only bowl that had a three-pronged dough hook that mounted on the bottom of the bowl. This bowl started out with the first Universal mixer in 1951. Some time later Bosch introduced the white, all-purpose, donut-shaped bowl with the center post. I have currently narrowed this down to sometime between 1961 and 1970. I’ll refer to Universal mixers prior to 2007 as Classic Universals. I am lumping together everything from the original 1950’s mixers, to the 2007 redesign into this category – UM3, MUM6, Comfort Plus, the whole lot. The post-2007 mixer is the Universal Plus and will be referred to as such. Note: the links below will take you to pages on this site with more in-depth coverage of each bowl.

The current line-up:

Bosch makes the MUZ6ER1 stainless steel bowl. This bowl is the original-style dough-only bowl that has shipped with Bosch Universals since their inception. This bowl is the flat-bottomed bowl that has the dough hook mounted to the bottom. This bowl will fit on all Classic Universals as-is. It does not have the built-in locking mechanism on Universal Plus bowls and is unstable on the Universal Plus. To fix this issue people are using rubber bumpers to keep it stable. There have been at least two versions. The current version has 3 locking pins on the inside of the bowl and use the newer splash-ring that fits inside the rim of the bowl. The ER1 has an approximate capacity of 6 quarts by volume and is rated at 14 pounds of dough.

Bosch also makes the MUZ6ER2 stainless steel bowl. This is the all-purpose stainless bowl designed for the Universal Plus. It is specific to the Universal Plus and will not fit the Classic Universals. This bowl uses the standard French whisks, batter whisks, cookie paddles and dough hook. This bowl has 4 locking pins and requires a 4-pin splash ring. The ER2 has a removable center post for easy clean-up. The ER2 has an approximate capacity of 6 1/2 quarts or 15 pounds of dough.

L’Equip makes two stainless bowls for Bosch Universal mixers. MUZ6SB3 and MUZ6SB4. These bowls are identical except for the number of splash-ring locking pins. These bowls fit both Classic Universal mixers and Universal Plus mixers. They both have removable drive shafts for easy cleaning. While you can use the SB4 with a Classic Universal and an SB3 with a Universal Plus, you will wind up with mis-matched splash-rings. If this isn’t a concern for you, feel free to mix n match! These bowls are able to hold approximately 5 1/2 quarts or 12 pounds dough.

Bosch makes two all-purpose plastic bowls designed for both kneading and mixing. These are the MUZ6KR4 and MUZ6KR4UC. The MUZ6KR4 has three splash-ring locking pins and uses a splash-ring that fits inside the bowl. This is the bowl that I believe was introduced in 1984 with the MUM6 series of mixers. The KR4 has an approximate capacity of 5 1/2 quarts or 12 pounds of dough. The MUZ6KR4UC bowl is the newest design and is specific to the Universal Plus. It has 4 locking pins and a removable drive shaft for easy cleaning. The UC is rated at approximately 6 1/2 quarts and can knead 15 pounds of dough.

That brought me up to 6 bowls; I thought my research was finished. I had forgotten about the slicer-shredder bowl. I knew that there was a set of whisks for the slicer-shredder bowl – I had even used them. Then L’Equip dropped a bit of a bombshell into the mix with the release of a mini dough hook for the slicer-shredder bowl.

Cranberry-Lemon Cake with Lemon Icing

Posted on December 25, 2013 by Jim — No Comments ↓

Berries, butter and lemon . . .

Back around Thanksgiving, I made this cake and fell in love. It starts out moist and continues to marinate over the next couple days until it is absolutely decadent.

This time ‘round I’m trying it with orange instead of lemon.

I imagine a blueberry-lemon combo would be great as well. You could get away with any berry combined with your favorite citrus.

For Cake:

1½ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¼ cup sour cream
2 tbsp finely grated lemon zest
¼ cup fresh lemon juice
1 tsp vanilla
1 cup butter, softened
1¼ cup sugar
4 eggs, room temperature
1½ cups fresh cranberries

For Glaze:

¼ cup fresh lemon juice
1 cup confectioners’ sugar, sifted

To prepare cake:

Preheat the oven to 325 degrees F.

Spray a [easyazon-link asin=”B00008W70I” locale=”us”]9×5-inch loaf pan[/easyazon-link] (note, the pan I used is actually a [easyazon-link asin=”B0034BFKVQ” locale=”us”]hotel or steam table pan[/easyazon-link] that is slightly larger than my 9×5 inch loaf pan…my standard 9×5 inch loaf pan is too small for this recipe and resulted in me having to clean the oven), or line with [easyazon-link asin=”B006JCWGIC” locale=”us”]parchment paper[/easyazon-link].

In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, zest, juice, and vanilla. Set aside.

In the large bowl of a [easyazon-link asin=”B006LLZ83G” locale=”us”]standing mixer[/easyazon-link], beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. I used the [easyazon-link asin=”B002KAPN9Q” locale=”us”]BeaterBlade[/easyazon-link] for my [easyazon-link asin=”B00005UP2P” locale=”us”]Kitchen Aid Mixer[/easyazon-link]. It nearly eliminates scraping of the bowl.

Beat in eggs, one at a time, until fully incorporated.

Reduce mixer speed and alternatively beat in ⅓ of flour mixture, followed by ½ of sour cream mixture, and repeat, ending with the last ⅓ of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a [easyazon-link asin=”B000ILNHGU” locale=”us”]spatula[/easyazon-link] to gently fold in cranberries.

Spoon batter into prepared loaf pan and bake 60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a [easyazon-link asin=”B002ECFH32″ locale=”us”]stainless cooling rack[/easyazon-link].

Cool completely before icing.

To prepare glaze:

To make glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps.

Final assembly:

Drizzle over cooled cake.

Mise en Place

Softened butter ready to be beaten into submission by a [easyazon-link asin=”B002KAPN9Q” locale=”us”]BeaterBlade[/easyazon-link]

Butter after its initial mix

Butter after just having the sugar mixed in

Butter and sugar after having been creamed together for 3 full minutes

The completed batter, waiting for the cranberries

The cranberry cake waiting for the oven

The cake fresh from the oven waiting to be plated and iced

Vintage Cookie Plates for the Assistent Mixer

Posted on August 12, 2013 by Jim — No Comments ↓

Need to make some cookies in your Assistent mixer, 1950’s style?

The Assistent mixer has been around for many decades and the model shown on the front of that manual in the picture below appears to be an N4. I believe the N4 dates to the 1950s.

These cookie plates would attach in place of the grinder plate at the end of the meat grinder and you’d feed your cookie dough through – and out would come a strip of formed cookie dough, which you would then cut to whatever size you wanted.

Aren’t they just plain cool?

Mixers