Swedish Stainless Steel Mixing Bowl, 8L

SKU

BB-3250

In stock

£30.04 £25.03

Our 8 litre mixing bowl made from 18/10 Swedish stainless steel. Beautifully made with a flat bottom for stability, finger-width flanged lip, they are easy to handle and easy to clean. The gradual taper means that they can easily be used on a pan as a bain marie.

18/10 stainless steel means that it contains 18% chromium and 10% nickel, which is top quality of stainless steel cutlery and utensils, being very strong, resistant to corrosion and difficult to deform, even rolled to bowl thicknesses. 18/10 is "austenitic" which means that it is not (very) magnetic due to the high proportion of nickel.

The 8 litre bowl measures diameter 340mm by 175mm high.

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Recipes and Guides

Dan Lepard's All Butter Scones

Dan Lepard

Though it may seem strange to be using a bread flour in something as light and delicate as a scone, it really helps to give the crumb lightness. What’s known as “plain flour” can be made from any quality of grain, better suited to making soft cookies and brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread ... Read more

The Best of British with Cheddar Cheese Scones

Dan Lepard

Here’s an idea: when you make these flavour-packed cheddar cheese scones, try to bring together ingredients from all over Britain, or wherever you live. At BakeryBits we’ve championed small British producers for over a decade, and in this recipe you get to show off the best that independent millers, farmers and artisans offer. Because The Best of British with Cheddar Cheese Scones ... Read more

Victoria Butter Sandwich Cake Recipe

Dan Lepard

Here you have a Victoria Butter Sandwich Cake Recipe - a rich butter cake recipe with a delicate soft crumb, suited to layers cakes and loaf cakes as the texture is somewhere between a pound cake and the more delicate genoise sponge. Very easy to make, and a great cake to wake up and suddenly choose to make as you don’t need to have butter at a soft room temperature. For more on the unusual ... Read more

Cream Sauce for Pies and Pastries

Dan Lepard

Very useful for pies, savoury Danish, our Cream sauce for pies and pastries is good on any pastry or dough that needs a layer of a creamy filling that won’t add too much fat or oil. I use it when I’m making cheese and leek croissants out of day-old baked plain croissants: split them in half lengthways, spread some of this sauce over the cut surface on both halves, then top with grated ... Read more

Potato Bread Rolls With A USA pans, Finger roll, Bun Tin

Dan Lepard

Get one of our very sturdy finger roll tins, known as a USA Pans, Finger roll, Hot Dog, Bun tin, and make these great bread rolls extra-soft and light with just a smidgeon of cooked potato, cream, milk and butter. Makes ten large finger rollsMethod Have the cooked mashed potato ready and leave to one side. Put the water in a mixing bowl and whisk in the yeast until dissolved. Then beat in the ... Read more

Crisp Root Vegetable Fritter Recipe

Dan Lepard

This Crisp Root Vegetable Fritter Recipe makes crisp vegetable fritters that are flavoured with dill, lemon and onion are a great substitute if you’re looking for an alternative to crab or fishcakes. The texture is light and delicate, with a crisp outside. Roll them in some breadcrumbs so they shallow-fry without sticking: perhaps even your own home-made breadcrumbs from your baking. Serve ... Read more