Ankarsrum plastic bowl for Bain Marie
I am now waiting for delivery of my new Ankarsrum mixer, thanks to all for your help on choosing a new mixer. When I do meringue, I like making a Swiss meringue so it is more stable. I know I could do an Italian meringue but I don’t like taking a risk with the hot sugar syrup coming back at me when I pour it into the mixer. So for a Swiss meringue one uses a Bain Marie to cook the egg whites and sugar. For the Ankarsrum, I think the best set up would be to use the whisks to beat the egg whites so one needs to use the plastic bowl for the whisks. Has anyone used the plastic bowl in a Bain Marie set up? I know they say it is heat safe for making an Italian meringue, but is it heat safe to use as a Bain Marie? I know I could start the egg whites in a metal bowl and once heated pour it into the plastic bowl but it’s always nice to have one less thing to clean.
Benny
Congrats on the new mixer. I don't own one but seems to be a good choice for your needs.
Do you know what plastic the bowl is made of? Generally chemicals in plastic will leech into the bowl contents under heat. There are so many new combinations of plastic I can't keep up with them, but temps 150° F (about 65° C) are when this can start happening. I'm sure people don't worry about this in general, but to be safe I'd work with a metal bowl.
Thanks for your input Rock, much appreciated. Unfortunately, the only information on the plastic bowl that I could find is that it is BPA free.
You are probably already aware that Ankarsrum now makes a metal whisking bowl? It doesn't appear that it is "standard" with the mixer, but available as an "accessory". Unfortunately, it looks like it is $120 USD @ Pleasant Hill, so unless you make a LOT of things for which you would prefer a metal bowl, you might have to find a workflow that works with the plastic bowl.
If you haven't already, maybe reach out to the Pleasant Hill folks and see if they have any input? They seem to know the Ank inside/out!
More importantly, Benito, what color did you get?!?! 🤣
Rich
Wow that metal bowl is expensive! I don’t think that I’ll be buying that given how infrequently I make Swiss meringue. I could switch to making Italian meringue which Ankarsrum says the bowl is safe for, or just use a metal bowl. The website says that you can use the metal bowl and roller to make meringue apparently, so I guess I’d try that first.
I have an orange Ank coming my way Rich, no better colour! What colour is your Ank?
Benny
OK that blue is pretty sweet too!
Hi Benny,
When my KA died you and I exchanged PMs regarding my question of repair or replace. I ultimately decided on replace, purchased the Ankarsrum and have no regrets.
Here's a link to the manual - https://www.ankarsrumoriginalusa.com/public/images/brochures/Ankarsrum%20USA_English%20Manual.pdf
Here is some of text from the manual regarding meringues using the steel and plastic bowls:
Steel:
Meringue (4‐12 egg whites): Combine egg whites and sugar into the stainless steel bowl. With the roller resting against the rim of the bowl, turn machine on starting on the lowest speed. Slowly increase speed to medium/high (about 6 o’clock on the speed dial) and whip until the desired softness is reached. NOTE: For better results, the stainless steel bowl may be chilled in the refrigerator or freezer before adding the egg whites
Plastic:
Multi‐wire Balloon Whisks ①: should be used for light mixtures only. Whipping cream, egg whites, light icings (glazes), meringue and marshmallows. NOTE: The beater bowl is heat safe and boiling sugar can be poured into it.
CLEANING: All double beater bowl parts are dishwasher safe. Beaters should be placed in the top rack of dishwasher and bowl should be placed in the lower rack but not directly over the drying element as it may deform the plastic. To wash by hand, use warm soapy water and wash with a sponge or cloth.
Based on the cleaning instructions you probably wouldn't want to use the plastic bowl in a bain marie method.
Lastly from the manual -
If you have any quesƟons, please reach out to us at: support@ankarsrumoriginalusa.com
Customer Support Information For step by step recipes and instructions on the use of the Ankarsrum Assistant and its many attachments, visit our Ankarsrum USA Recipe Blog: www.ankarsrumoriginalusa.com/blog
Find us on Social Media On Facebook as: Ankarsrum Original USA On Instagram as: @ankarsrumusa On Pinterest as: Ankarsrum USA YouTube Channel: AnkarsrumUSA This manual has been created by Ankarsrum USA · 305 Bell Park Drive · Woodstock, GA 30188 support@ankarsrumoriginalusa.com · 770‐516‐0577
Tony
Thank you for that detailed response Tony. I will contact support and see what they say. But it sounds like I can at least try using the metal bowl and roller for Swiss meringue so long as I’m using a minimum of 4 egg whites. Tony have you tried using the roller for making meringue?
Benny
Benny - I've only used the mixer for SD and Rye bread dough at this point.
Black Diamond
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Thanks again Tony, the black Ank is a handsome machine.
Just to follow up on my email to Ankarsrum, they responded that they would not use the plastic bowl in a Bain Marie set up. They recommend heating the egg whites and sugar in a metal bowl in a Bain Marie and then transferring it to the plastic bowl afterwards.
Benny
That sounds like it should work. Good information.
As I mentioned above, I don't own an Ank but I've seen a number of them being used and I just couldn't picture making a meringue with the roller set up.
Enjoy your new mixer!
Dave
Funny how you say you don't like to pour it, that's what I do. I don't have a double boiler, so I just cook the egg whites and sugar in the pan on low heat. Well, I did cook them until I discovered I can use the carton egg whites at the store. I've found that some cartons have other things in them that make them not whip well, so be sure to check the label. So maybe give the Italian meringue with a small egg white carton a try. I don't know how well it holds up because I have to refrigerate every icing down here unless it's made with only high ratio shortening (yuck!).
I forgot to add that I don't have the mixer moving when I add the hot sugar syrup and I very slowly pour it in.
I don’t have a double boiler either, I just have a saucepan with 1-2 cm of water in it and place the KA mixing bowl on it with the egg whites in the mixing bowl. I suppose I could try doing Italian meringue again, I did it once and found it awkward in the KA. Since the bowl is much more open with the Ank, maybe it won’t be quite a awkward to do Italian meringue.
Benny
I think I muddled up my words. I meant to say that since I don't have a double boiler I just made the sugar syrup in the pan directly. I have a gas oven, so it's really easy to keep the temperature steady.
I also used to have two smaller metal bowls I had bought at the thrift shop, but I can't find them now. I think I put it in an odd place that not even I know where (I'm starting to think my son got his ADHD from me). If you find some smaller bowls, (1qt maybe?) they might work as a double boiler for a small sauce pan.
Ah I understand now, thanks for clarifying that.