Some restaurant kitchens make large quantities of food every day and it is a necessity to have a quality kitchen equipment to do that. One thing with a place in every commercial kitchen is a Commercial Stand Mixer. A staple in every restaurant kitchen, these commercial stand mixers can be used to prepare everything from desserts to appetizers. It boasts a winning combination of internal power with external durability, making them necessary in any bakery, restaurant and other food establishments.
What type of mixer is right for you?
The type of mixer you need depends on what you will be mainly mixing. Ingredients of a more liquid form are best managed by an immersion blender, where you have the most control over to what direction your mixer will go and how fast you want to mix or with what frequency you are mixing. Some pizzerias, bakeries and other food establishments will tend to be best served by Floor Model Mixers, where it has higher horse power and larger capacities which will help keep large batches under control. For smaller jobs, such as one or two batches of cupcakes or cakes, or light to medium-duty production, a Countertop Mixer will work just fine. Here’s a simple recipe to try your Stand Mixer.
THAI CHICKEN SAUSAGES
• 1¼ kg of chicken thigh fillets, well chilled, not trimmed
• ½ bunch of coriander, roughly torn (leaves & stem)
• ½ small red onion, peeled and quartered
• 1 stem of lemon grass, roughly chopped, tender white section only
• 2 lime leaves, roughly chopped
• ¾ cup or 115g of fine rice flour
• 2 tsp of green curry paste
• Natural or synthetic casings (skins), soaked (see tips below)
• 2 tsp of vegetable oil
1. Slice the chicken into long strips. With the coarse grinding plate, attach the food grinder to the stand mixer and set the mixing bowl under the grinder of the stand mixer. You may also use a Meat Grinder to grind your meat.
2. Turn the stand mixer to medium speed and put the chicken into the hopper, pushing the chicken down with a Stomper. Grind the coarsely ground meat the second time, followed by the coriander, onion, lime leaves and lemongrass.
3. Using a flat beater and mixing bowl attached to the stand mixer, add the fine rice flour and the green curry paste to the ground chicken. Turn the stand mixer to medium speed and mix for about 4 minutes or until mixture becomes sticky and soft.
4. Grease the exterior of the large sausage stuffer tube. Slide on ½ to ¾ meter of the casing and fit the tube onto the grinder. With the mixer set to medium speed, put the mince mixture into the hopper, make sure not to overfill the casing. Lay the sausage flat on the bench and twist, shape the sausages into small parts. For easy handling, cut each part into individual sausages. Put it in a Refrigerator for about 1 hour.
5. To cook the sausage, place the raw sausages in a medium-size saucepan and cover it with cold water. Bring to boil and simmer gently for about 1 minute. Drain it then cool.
6. To brown the sausages, heat the oil in a hot, non-stick pan and lightly fry the sausages for about 3 to 4 minutes or toss in a little vegetable oil and roast in an 180 degree Celsius (160C fan forced) oven for 7 to 8 minutes or until it becomes golden brown.
• For best results with the Food grinder, chill the chicken very well or semi freeze for about 30 minutes.
• Check if Natural or fresh casings have been soaked before using it. To soak, place it in a cold water for about 30 minutes, then rinse well. Store your casings in a salted water in the refrigerator and use within 2 to 3 days. Other casing option includes synthetic and natural collagen.
• Thigh fillets are the best to use for this sausage recipe, as the thighs have the natural fat needed for a delicious sausage. Sausages that are too thin are very dry once cooked. Poaching the sausages before browning does not only remove the excess fats, but also to prevent the skins from splitting up.
What’s Your Most loved Stand Mixer Recipe? Share it in the comments below, and make a sure to include a picture!