Review Hobart N50 5 Qt Mixer - a year later

4,469
108
Joined Aug 4, 2000
It's the best $1000 that I ever spent for a mixer that's been refurb'ed.  It mixes my bread dough effortlessly - a 1.2 kg dough on low and medium speed.  Along with the mixer I purchased an extra mixing bowl and two additional attachments, a wire whip and a dough hook as they both didn't come with the original purchase.  Expect to spend a grand for your Hobart along with $ome more dollar$ for the attachments along with an extra bowl.
 

nicko

Founder of Cheftalk.com
Staff member
4,343
361
Joined Oct 5, 2001
That is one nice mixer but very pricey. Is this for home use? 
[product="27714"]Hobart N50 Commercial Mixer Gear Driven 3 Speed 5 Quart Gray  [/product]
 
4,474
421
Joined Jun 27, 2012
Has it been a year already?

I remember you were thinking of dipping your toe into meringue based desserts.

How has that been going?

mimi
 
4,469
108
Joined Aug 4, 2000
 
Has it been a year already?

I remember you were thinking of dipping your toe into meringue based desserts.

How has that been going?

mimi
Well, almost.  Purchased at the end of March last year.  As to meringue, I made a few batches of coconut macaroons and they came out just fine.  However I don't much care for them and so I've moved on to other pastries.
 
4,474
421
Joined Jun 27, 2012
Are you referring to those shredded coconut sweets that are bound with unwhipped egg whites then shaped into a haystack and baked ?
Because when you recieved the stand mixer you commented being drawn to the dainty jewel box macarons which are meringue and almond "flour" based.
The apple vs orange of the pastry kitchen.
Just wondering.

mimi
 
4,469
108
Joined Aug 4, 2000
Are you referring to those shredded coconut sweets that are bound with unwhipped egg whites then shaped into a haystack and baked ?
Because when you recieved the stand mixer you commented being drawn to the dainty jewel box macarons which are meringue and almond "flour" based.
The apple vs orange of the pastry kitchen.
Just wondering.

mimi
Shredded coconut haystacks bound with whipped egg whites.  The recipe is described in Peterson's book entitled BAKING on page 267:  Coconut Macaroons.

Admittedly, at the present time, macaroons no longer interest me.
 

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