Kitchenaid bowl stuck

fitzie · **Posted:** Sat Dec 12, 2015 5:37 am

The bowl to my Kitchenaid mixer is stuck to the base. I talked to Kitchenaid and they suggested putting vegetable oil around the base of the bowl which I did and it didn't work. They also suggested wrapping a very hot dishtowel around the base of the bowl which I did and it didn't work. I also tried tapping the handle of the bowl with a rubber mallet to see if it would jar it loose and that didn't work.

Any suggestions?

fitzie

wino · **Posted:** Sat Dec 12, 2015 7:30 am

Possibly useful would be Liquid Wrench Penetrating oil, http://www.amazon.com/Liquid-Wrench-L106-Penetrating-Oil/dp/B00200MR8Q
One of your neighbors should have some so you don't have to buy something you may never use again. For rusted nuts on bolts, etc. it sometimes helps to let it set overnight. Use it sparingly and be patient.
What the Hell did you do :roll:

Linda · **Posted:** Sat Dec 12, 2015 8:31 am

I agree with wino's advice, Liquid Wrench has always worked for me; it may take a little wait but I'm betting you'll have success.

fitzie · **Posted:** Sat Dec 12, 2015 9:15 am

Et voila!! After following KA's advice yesterday evening and again this morning, I said the hell with it and sprayed WD40 on the base and after a couple of taps with the rubber mallet (thanks, Julia) it loosened right up!

I read that this occurs frequently after kneading dough which I had done. I made the Kindred's Milk Bread which I read about on Food52. It's delicious and very easy to make. Highly recommend.

By the way, the bread recipe recommended using Alba non-fat dry milk powder which I couldn't find. Anybody know anything about this or why it should be recommended?

Thanks for your replies.

fitzie

Cubangirl · **Posted:** Sat Dec 12, 2015 10:35 am

I haven't heard of Alba, but I really like KAF's Baker's Milk. It is also non-fat dry. According to them, "bread will rise higher, be more tender and stay fresher longer. Never mind scalding and cooling liquid milk; substitute our dry milk in any bread recipe calling for milk: ¼ cup dry milk + 1 cup water = 1 cup milk."

SilverSage · **Posted:** Sun Dec 13, 2015 12:11 pm

Alba - sounds like an old recipe. I remember it as a line of milk and milkshake-like powdered diet drink products in the 1980's. You added water and ice and put it in the blender.

it was the time when everything was low fat, before gluten free, nut free and low carb.

wino · **Posted:** Sun Dec 13, 2015 3:53 pm

...and dog hair :lol:

fitzie · **Posted:** Mon Dec 14, 2015 5:05 am

I was curious why the recipe authors recommended it. I thought powdered milk was powdered milk.

fitzie

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

Some powdered milk is instant NF, while some is non-instant. Maybe Alba is that? I got some non-instant one time, probably from KAF, and I needed to put it in the blender to "dissolve" it. While it had better flavor (though I'm not using it for drinking), and is supposedly more nutritious, being spray dried, or something like that (rather than heat dried), it really didn't make any difference in the bread, IMO.

fitzie · **Posted:** Mon Dec 14, 2015 6:45 pm

Thanks, Dave. I used Carnation Instant Nonfat Dry Milk which is all they had at my local grocers. The bread was excellent!

fitzie

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