Learning Curve
I made rhubarb muffins yesterday, but when I gave one to Todd this morning he said they were weird, a combination of too chewy and dry. I know exactly what happened, too. I used the stand mixer to mix the dough and I mixed it too much after I added the flour, which worked the gluten so I ended up with something craggy and bread-like, instead of cupcake-like muffins. Will try the recipe again sometime, though, because I really like the tart rhubarb in them and I'm sure if I just stir the flour in they'll be better.
I too find that it is very easy to use/abuse the stand mixer. It sort of gives you permission to do so. It seems to take longer to clean it and its components than it does to actually use it. I try to be mindful of that when I use my Kitchen aid mixer and not over-mix. You really must stand over it and be careful.
This is so unrelated to the topic- but Kim, have you ever tried "grilled" lettuce? I saw it done on the Food Network and ever since I'm so curious. She grilled romaine lettuce whole and then split it in half lengthwise and added a vinegrette dressing. It sounds so interesting- I intend to try it this summer!
I never use my stand mixer when I'm making quick breads (not even when I'm making a huge batch of, say, banana bread). It's too easy to make a tough quick bread in a stand mixer. Over mixing causes tunneling in the bread which is why it's tough and often dense. Although, I've never had an overmixed muffin/bread turn out dry--maybe you forgot to add the fat or maybe the recipe is flawed and there is not enough fat for the recipe? or not enough liquid?
You know, Nicole, that we're grill-deprived out here. But I have sauteed endive and I have a head of radiccio in the fridge that I want to sautee, too. I think I saw that on the Food Network. Was it Giada, or maybe Rachael Ray? Sounds good to me. I always find romaine too tough for a salad (unless it's hearts in a Ceasar), so I bet it'd be good kind of wilty and grilled.
I like the stand mixer for creaming the butter, but I think I'll mix the flour in by hand in the future. I don't think the muffins were actually dry; Todd just didn't know how to describe the weird rubbery texture. The way you describe it, Roxanne, is exactly what it was like. So bizarre. But I guess the stand mixer makes great yeast breads. Have you done that?