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  1. I have the Kenwood Cooking Chef, and while it's great for making soup and frying onions (it makes a mean French onion soup), I wouldn't use it for sous-vide. The temperature is only measured in the bottom of the bowl, and not in the mass of the water, and the temperature fluctuates quite a bit. I tried to use it to temper chocolate, setting it at 32°C and stirring until the chocolate was melted, but it solidified on the edges and got too hot in the middle. It's a very solid mixer, and the option to add some heat comes in quite useful more often than I had imagined. For example, when making bread in a hurry, I frequently turn up the thermostat to ~30°C while mixing, to speed up the yeast.
  2. I'm a physicist/engineer who has lately taken up cooking a little bit more seriously. I'm fond of baking, and I'm pretty proud of my croissants, even though they could be improved further.
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