11 Things You Might Not Know About KitchenAid Mixers

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If wedding registries and cooking shows are any indication, KitchenAid’s iconic stand mixer may be home chefs’ most sought-after piece of equipment. Whether you’ve been whipping cream with one for decades or are thinking about plunking down the cash to buy your first one, there are a few things you might not know about the enduringly popular appliance. 

1. THEY WERE ORIGINALLY MEANT TO SAVE COMMERCIAL BAKERS TIME. 

In 1908, Herbert Johnson of the Hobart Manufacturing Company began designing a machine that would handle the task of mixing bread dough. By 1914, the company was marketing an 80-quart behemoth stand mixer called the Model H. It was a godsend to commercial bakers, who began snapping up the hulking contraptions. 

2. NAVY SAILORS WERE EARLY FANS. 

Before KitchenAid mixers were staples of cushy kitchens, they appeared in more rugged contexts. The United States Navy, always on the hunt for a way to save sailors time and efficiently feed large crews, ordered Model H mixers for three of its ships, where they proved so valuable that the device became part of Navy ships’ standard equipment.

3. AN EXECUTIVE'S WIFE NAMED IT.

Following the huge success of the commercial mixer, Hobart began working on a home model. As the story goes, once a prototype was completed, select executives and engineers took mixers home to their wives while they mulled over options for a catchy commercial name. When one of their wives praised the mixer as “the best kitchen aid” she had ever owned, culinary history was made. 

4. THE FIRST HOME VERSION WAS ENORMOUS.  

In 1919, home chefs finally got their own chance to cook with a scaled-down version of the contraption that had revolutionized bakeries and galleys. The domestic mixer, dubbed the Model H-5, didn’t enjoy the same instant success as its industrial predecessor. For one, it wasn’t quite the sleek KitchenAid we know and love today. The H-5 tipped the scales at 65 pounds, and it was 26 inches tall. The factory could only crank out four completed mixers per day, and retail outlets like hardware stores didn’t want to carry such a revolutionary product without first seeing that there was a market for it. Even home bakers who were interested in a mixer would have suffered from a case of sticker shock—the Model H-5 retailed for $189.50, or roughly $2600 in 2015. 

5. THE COMPANY HAD TO GET CREATIVE TO SELL THE MIXERS. 

When stores balked at carrying the home mixers, Hobart took to the streets to move units. A door-to-door sales force composed mostly of women lugged the hulking devices from one home to the next to show housewives just how useful the KitchenAid could be.   

6. A SMALLER VERSION GAVE KITCHENAID ITS BIG BREAK.

Compelling sales pitch or no, getting homemakers to shell out big money for an enormous mixer was still a tall task. In 1927, a new, even smaller version hit the market, and KitchenAid finally had its hit. The Model G was even smaller than the Model H-5 and a bit less expensive, which helped it find a sweet spot that fit both homemakers’ counter space and their wallets. The new version was a huge success that sold 20,000 units in just three years. 

7. IT STARTED LOOKING FAMILIAR IN THE 1930S. 

Soon after the Model G helped KitchenAid find traction in the marketplace, the Great Depression hit. While a major economic downturn would seem to be bad news for a relative luxury like a mixer, the company decided to keep innovating to maintain its customer base. In 1936, designer Egmont Arens came aboard to create new models of the mixer, a choice that would literally shape KitchenAid’s future. Arens was a proponent of “humaneering,” a philosophy that dictated designs should be pleasing to the senses in addition to being functional, and in August 1937, KitchenAid introduced an all-time crowd-pleaser, the Model K. 

How strong was Arens’s new design? Over 75 years later, the KitchenAid mixers brides and grooms are adding to their registries are, in the company’s words, “virtually unchanged” from the ones Arens rolled out in 1937. 

8. THEY ARE BUILT TO LAST.

Arens’s design isn’t the only enduring thing about KitchenAid. When the home mixers celebrated their 75th anniversary in 1994, KitchenAid launched a search to find the oldest working example of one of its mixers. Ninety-one-year-old Maude Humes of Blawnox, Pennsylvania took home the prize of $7500 and a new set of appliances for owning a working 1919 Model H. Humes admitted that she inherited the ancient mixer from an aunt and actually did her cooking with a more recent model: A 1930s-era Model G.  

9. THERE'S A SCIENCE BEHIND THEIR PERFORMANCE. 

Lize, Flickr // CC BY-NC-ND 2.0

It takes more than just an aesthetically pleasing design to become a kitchen hero for over seven decades. As KitchenAid’s marketing materials and review sites like The Sweethome alike note, KitchenAid mixers employ a “planetary” action to do their mixing. As a beater spins, it also rotates around within the bowl, which ensures more contact with the ingredients. The end result is that the ingredients get more fully mixed than they would using alternative mechanisms. 

10. OLDER ATTACHMENTS STILL WORK. 

One positive side effect from Arens’s enduring design: Very old attachments still work, even on brand-new KitchenAid mixers. While many chefs loving hooking the pasta maker or sausage grinder attachments onto their mixers, with some digging, you can find discontinued 1950s-era attachments to help turn your mixer into a machine that shells peas, buffs silver, and opens cans. 

11. THERE'S AN ENTIRE KITCHENAID MUSEUM.

m01229, Flickr // CC BY 2.0

Since the 1940s, every KitchenAid mixer has been built in the same factory in Greenville, Ohio, which has turned into something of a shrine to kitchen appliances. The KitchenAid Experience boasts a retail store and factory tours, but for hardcore fans of mixing, the highlight has to be the museum, which boasts early models, vintage ads, and notable mixers like the K5A owned by Julia Child

12 Turkey Cooking Tips From Real Chefs

To get a turkey this beautiful, follow the tips below.
To get a turkey this beautiful, follow the tips below.
AlexRaths/iStock via Getty Images

When it comes to cooking a juicy, flavorful turkey, the nation's chefs aren’t afraid to fly in the face of tradition. Here are a few of their top suggestions worth trying this holiday season.

1. Buy a Fresh Turkey.

Most home cooks opt for a frozen turkey, but chef Sara Moulton recommends buying fresh. The reason: Muscle cells damaged by ice crystals lose fluid while the turkey thaws and roasts, making it easier to end up with a dried-out bird. For those who stick with a frozen turkey, make sure to properly thaw the bird—one day in the fridge for every 4-5 pounds.

2. Buy a Smaller Bird—or Two.

Idealizing the big, fat Thanksgiving turkey is a mistake, according to numerous chefs. Large birds take more time to cook, which can dry out the meat. Wolfgang Puck told Lifescript he won’t cook a bird larger than 16 pounds, while Travis Lett recommends going even smaller and cooking two or three 8-pound birds.

3. Brine That Turkey.


Manuta/iStock via Getty Images

Brining a turkey adds flavor, and it allows salt and sugar to seep deep into the meat, helping it retain moisture as the bird cooks. You can opt for a basic brine like the one chef Chris Shepherd recommends, which calls for one cup sugar, one cup salt, five gallons of water, and a three-day soak. Or, try something less traditional, like Michael Solomonov’s Mediterranean brine, which includes allspice, black cardamom, and dill seed. One challenge is finding a container big enough to hold a bird and all the liquid. Chef Stephanie Izard of Chicago’s Girl and the Goat recommends using a Styrofoam cooler.

4. Or, Try a Dry Brine.

If the thought of dunking a turkey in five gallons of seasoned water doesn’t appeal to you, a dry brine could be the ticket. It’s essentially a meat rub that you spread over the bird and under the skin. Salt should be the base ingredient, and to that you can add dried herbs, pepper, citrus and other seasonings. Judy Rodgers, a chef at San Francisco’s Zuni Café before her death in 2013, shared this dry rub recipe with apples, rosemary, and sage. In addition to a shorter prep time, chefs say a dry brine makes for crispier skin and a nice, moist interior.

5. Bring the Turkey to Room Temperature First.

Don’t move your bird straight from the fridge to the oven. Let it sit out for two to three hours first. Doing this, according to Aaron London of Al’s Place in San Francisco, lets the bones adjust to room temperature so that when roasted, it "allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out."

6. Cut Up Your Turkey Before Cooking.

This might sound like sacrilege to traditional cooks and turkey lovers. But chefs insist it’s the only way to cook a full-size bird through and through without drying out the meat. Chef Marc Murphy, owner of Landmarc restaurants in New York, told the Times he roasts the breast and the legs separately, while chef R.B. Quinn prefers to cut his turkeys in half before cooking them. Bobby Flay, meanwhile, strikes a balance: "I roast the meat until the breasts are done, and then cut off the legs and thighs. The breasts can rest, and you can cook off the legs in the drippings left in the pan."

7. Cook the Stuffing on the Side of the Turkey.

A traditional stuffing side dish for Thanksgiving in a baking pan
VeselovaElena/iStock via Getty Images

Many chefs these days advise against cooking stuffing inside the turkey. The reason? Salmonella. "With the stuffing being in the middle, a lot of blood drips into it and if everything in the middle doesn't come to temperature then you're at risk," chef Charles Gullo told the Chicago Tribune. TV host Alton Brown echoed this advice, and writes that it’s very difficult to bring the stuffing to a safe 165 degrees without overcooking the bird. (You can check out some more tips to prevent food poisoning on Thanksgiving here.)

8. Butter Up That Bird.

No matter if you’ve chosen a dry brine, a wet brine, or no brine at all, turkeys need a helping of butter spread around the outside and under the skin. Thomas Keller, founder of The French Laundry, recommends using clarified butter. "It helps the skin turn extra-crispy without getting scorched," he told Epicurious.

9. Use Two Thermometers.

A quality meat thermometer is a must, chefs say. When you use it, make sure to take the temperature in more than one spot on the bird, checking to see that it’s cooked to at least 165 degrees through and through. Also, says Diane Morgan, author of The New Thanksgiving Table, you should know the temperature of your oven, as a few degrees can make the difference between a well-cooked bird and one that’s over- or under-done.

10. Turn Up the Heat.

If you’ve properly brined your meat, you don't need to worry about high heat sucking the moisture out, chefs say. Keller likes to cook his turkey at a consistent 450 degrees. This allows the bird to cook quickly, and creates a crisp shell of reddish-brown skin. Ruth Reichl, the famed magazine editor and author, seconds this method, but warns that your oven needs to be squeaky clean, otherwise leftover particles could smoke up.

11. Baste Your Turkey—But Don't Overdo It.

Man basting a turkey
Image SourceiStock via Getty Images

Spreading juices over top the turkey would seem to add moisture, no? Not necessarily. According to chef Marc Vogel, basting breaks the caramelized coating that holds moisture in. The more you do it, the more time moisture has to seep out of the turkey. Also, opening the oven releases its heat, and requires several minutes to stabilize afterward. It's not really an either/or prospect, chefs agree. Best to aim somewhere in the middle: Baste every 30 minutes while roasting.

12. Let It Rest.

Allowing a turkey to rest after it’s cooked lets the juices redistribute throughout the meat. Most chefs recommend at least 30 minutes’ rest time. Famed chef and TV personality Gordon Ramsey lets his turkey rest for a couple hours. "It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest," Ramsey told British lifestyle site Good to Know. "Piping hot gravy will restore the heat."

11 Times Mickey Mouse Was Banned

Getty Images
Getty Images

Despite being one of the world’s most recognizable and beloved characters, it hasn’t always been smooth sailing for Mickey Mouse, who was "born" on November 18, 1928. A number of countries—and even U.S. states—have banned the cartoon rodent at one time or another for reasons both big and small.

1. The Shindig scandal

In 1930, Ohio banned a cartoon called The Shindig because Clarabelle Cow was shown reading Three Weeks by Elinor Glyn, the premier romance novelist of the time. Check it out (at the 1:05 mark above) and let us know if you’re scandalized.

2. Romania's rodent nightmare

With movies on 10-foot screen being a relatively new thing in Romania in 1935, the government decided to ban Mickey Mouse, concerned that children would be terrified of a monstrous rodent.

3. The Barnyard Battle battle of 1929

In 1929, a German censor banned a Mickey Mouse short called “The Barnyard Battle.” The reason? An army of cats wearing pickelhauben, the pointed helmets worn by German military in the 19th and 20th centuries: "The wearing of German military helmets by an army of cats which oppose a militia of mice is offensive to national dignity. Permission to exhibit this production in Germany is refused.”

4. The "miserable ideal" ordeal

The German dislike for Mickey Mouse continued into the mid-1930s, with one German newspaper wondering why such a small and dirty animal would be idolized by children across the world: "Mickey Mouse is the most miserable ideal ever revealed ... Healthy emotions tell every independent young man and every honorable youth that the dirty and filth-covered vermin, the greatest bacteria carrier in the animal kingdom, cannot be the ideal type of animal.” Mickey was originally banned from Nazi Germany, but eventually the mouse's popularity won out.

5. Disney's "demoralizing" cast of characters

Laughing Winnie the Pooh doll
CatLane/iStock via Getty Images

In 2014, Iran's Organization for Supporting Manufacturers and Consumers announced a ban on school supplies and stationery products featuring “demoralizing images,” including that of Disney characters such as Mickey Mouse, Winnie the Pooh, Sleeping Beauty, and characters from Toy Story.

6. Germany's "Anti-Red" rodent ban

In 1954, East Germany banned Mickey Mouse comics, claiming that Mickey was an “anti-Red rebel.”

7. Disney vs. the Boy King of Yugoslavia

A photograph of King Peter II of Yugoslavia
Public Domain, Wikimedia Commons

In 1937, a Mickey Mouse adventure was so similar to real events in Yugoslavia that the comic strip was banned. State police say the comic strip depicted a “Puritan-like revolt” that was a danger to the “Boy King,” Peter II of Yugoslavia, who was just 14 at the time. A journalist who wrote about the ban was consequently escorted out of the country.

8. The miraculous Mussolini escape

Though Mussolini banned many cartoons and American influences from Italy in 1938, Mickey Mouse flew under the radar. It’s been said that Mussolini’s children were such Mickey Mouse fans that they were able to convince him to keep the rodent around.

9. Not going for "I'm going to Disneyland"

Mickey and his friends were banned from the 1988 Seoul Olympics in a roundabout way. As they do with many major sporting events, including the Super Bowl, Disney had contacted American favorites to win in each event to ask them to say the famous “I’m going to Disneyland!” line if they won. When American swimmer Matt Biondi won the 100-meter freestyle, he dutifully complied with the request. After a complaint from the East Germans, the tape was pulled and given to the International Olympic Committee.

10. The great Seattle liquor store war

In 1993, Mickey was banned from a place he shouldn't have been in the first place: Seattle liquor stores. As a wonderful opening sentence from the Associated Press explained, "Mickey Mouse, the Easter Bunny and teddy bears have no business selling booze, the Washington State Liquor Control Board has decided." A handful of stores had painted Mickey and other characters as part of a promotion. A Disney VP said Mickey was "a nondrinker."

11. An udder humiliation

Let's end with another strike against The Shindig (see #1) and Clarabelle’s bulging udder. Less than a year after The Shindig ban, the Motion Picture Producers and Directors of America announced that they had received a massive number of complaints about the engorged cow udders in various Mickey Mouse cartoons.

From then on, according to a 1931 article in Time magazine, “Cows in Mickey Mouse ... pictures in the future will have small or invisible udders quite unlike the gargantuan organ whose antics of late have shocked some and convulsed others. In a recent picture the udder, besides flying violently to left and right or stretching far out behind when the cow was in motion, heaved with its panting with the cow stood still.”

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