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23

I think you're misunderstanding the claim slightly. You do not heat an already pureed soup, you puree and heat in one step. You can indeed make a hot soup from cold ingredients using certain high end blenders. The only one I've verified this with is the vita-mix. To do this, you put your ingredients in to the blender, turn it on, and let it run about 5 ...


17

It can be a bit tricky, a couple of tips: Use a lot less liquid in the blender than normal. Do batches if needed. Vent the lid so the steam can escape. A lot of lids have a center piece that can come out. Using less liquid will stop stuff coming out the top. As Ocaasi suggests, you can cover the open lid with a kitchen towel as you start to insure there's ...


11

Look for a strong motor and thick blades. If the blades are thin, they're likely to warp over time. The motor needs to be able to spin those blades through the liquid. Look for a thick glass container. The plastic ones are unlikely to deal with the heat of things like soups and sauces being dumped in. Check the gasket between the glass container and the ...


11

Well, this is a common confusion between "sour" and "bitter". The better your olive oil is, the lower its acid value - extra virgin olive oil has the lowest acid value, it is pressed in ways that reduce contact with atmospheric oxygen. Contact with oxygen increases the acid value of olive oil. Whizzing olive oil in a blender aerates it, and the resultant ...


10

Ahh, the complexities of blending. Have you tried pulsing the smoothie? Short bursts tend to stir up some of the stuff that sneaks below the blades.


10

You need enough liquid in the blender for it to work; if the leaves get stuck in blender canister, they won't reach the blades to get ground up. It's mostly an issue of width of the container relative to the size of the basil leaves. I typically make my pesto in a blender rather than a food processor, but I do the following: Pack a few inches of basil ...


9

I can think of two reasons to prefer square containers : They store in less space for the same volume, when you're dealing with dozens of them (as the smoothie shops likely are) The key to a good blending is that the inside is not round -- you need baffles and such to keep the blender from forming a single, smooth vortex. The square containers would help ...


9

The three types of appliances you have listed have different primary uses, and best purposes, although they have some overlap in their capabilities. Blenders. Good at, well, blending: making smoothies, pureeing soup, grinding nuts to butter, and at the high end, making frozen ice drinks. By far the best device for this purpose, but not very versatile. ...


8

Looking at it from a materials-science standpoint rather than a physics standpoint, I agree that plastic is safer than glass. The difference is in how they break. Glass is stronger than plastic, for any plastic that a blender jar is likely to be made out of, and is less likely to break from, for example, trying to blend a spoon you forgot to remove. ...


7

Sure, you can juice with a blender, as long as (a) the blender is of reasonably good quality and (b) you're not expecting the same kind of yield or quality you'd get with a juicer (electric or manual). You'll also need a very fine strainer, or cheesecloth if you're like me and hate any amount of pulp. You'll have to peel them first, and try to remove the ...


7

Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still ...


6

You can get a hand-held blender that you can stick inside the pan you're boiling the sauce in instead of transferring it to another container. I love this tool for soups and sauces such as yours. Remember though that using a blender or food processor has a more smooth result. I've never had any accidents, but I: never fill the blender more than half ...


6

TL;DR: Plastic is better than Glass. It won't break (don't sue me if it does). If it does, you have about 0.0000518 seconds to get out of the way. A blender I picked at random. It has a powerful 750W motor. A different blender that I saw with 35,000 rpm had a 1725W motor. This divides down to be ≈ 15,200 RPM. The size: 40H x 18W x 18D So the main box ...


5

I don't think it's possible. You are talking about restaurant / bar quality blender (like Vitamix, Waring, or Blend-tec). Cheaper units will not have the horsepower or quality of construction to do things like smooth blends of ice in a drink, generate enough friction to heat a soup from scratch, or grind flour from nuts and grains. Even if your blender ...


5

In addition to the points mentioned by the others, you also want to have the base tapered so that it expands upward. The smaller the base the better contact the blades will have with the food.


5

I find that I can great smoothies with a small stick mixer as it gives me better control. If you don't have one you also try pulsing to mix things up


5

I make a smoothie every morning for myself and my wife to take on the drive to work, and I've yet to have anything get caught under my blades - so although I don't have a specific answer to your question, I'll relay my process and see if it helps :) Night: Take out 20oz fruit and put in fridge. Generally, 2 fresh bananas and a couple large handfuls of ...


5

First off, the blender should not be damaged by the shells; if it is, it should have been replaced anyway. The mass of the shells is simply not enough to damage the blender in any significant way. I would not, however, recommend eating the product, for a few reasons: You cannot be confident that the egg shell has been completely pulverised. At some point, ...


4

A vita mix should work pretty well; maybe you could carefully drag a spatula in the top of the vortex (nowhere near the blade!) to introduce more air. A whisk will be pretty slow going. And then there is a whole other category of foams made in a whipped cream canister. Here is a link to get you started: http://www.youtube.com/watch?v=c9lJMGImGKE


4

Any round piece of something that's reasonably solid will provide a start for a lid (think, arts and crafts store). Then trace around the top of the blender to see where the top of the container meets the lid. Then glue a foam-rubber gasket (DIY home store... windows) just inside the line and it should create a tight seal between the blender and the lid. ...


4

I have used the exact same procedure that you describe on a number of occasions, and the result has always been a thick butter-like consistency, and I think that this is pretty much unavoidable when using a food processor. Maybe you can get a thinner consistency if you use the whole egg like ElendilTheTall suggested. Anyway, since the sauce never ...


4

I had the same problem, and found that if you freeze the fruit beforehand it doesn't mush itself under the blades as much. I also generally start blending on high and, as the smoothie gets more blended, work down to lower and lower speeds.


4

One way to modify the recipes (but you won't get the smooth texture of the original recipes) is to cut the onion and carrot a lot smaller than the original recipe ask for. You want to almost dice it. When you are frying the onion and carrot in the pan, do it for like 1-2 min rather than the whole 5 minutes. And finally you will need to cook it in the stock ...


4

Some commercial food processors are available with metal bowls, although these models may be quite expensive. You may may also wish to consider that many tasks a food processor is used for can be performed with a blender which typically do come with a glass pitcher, or with an immersion blender.


4

As Catohound already mentioned, it's a symptom of using a high speed blender. You may find this technique useful. Tcrn the blender to its lowest setting and then slowly ramp it up until the top of the liquid just starts to circulate (usually around speed 4 or 5 on a Vitamix). As you run it at this low speed, you will see bubbles coming out in the ...


3

I have an Oster blender, and bought a special ice crushing blade for making smoothies. Stuff seems much less likely to get caught; the blade that came with it was almost useless as it would just cavitate under the food and spin uselessly.


3

The Olive Centre suggests that; other factors can also affect the quality of your oil which include air, light, heat, water and too much sediment. Light speeds up the oxidation process which shortens the shelf life of the oil. Also, there was research carried out which confirmed that dark glass (preferably browner) Antique Green was one of the best ways in ...


3

The Magic Bullet is essentially a blender, and is, as such, inherently unsuitable for making a salsa. Also, the "seven-second" part of that recipe is a lie. You're still going to have to peel the onions and garlic, remove the stems and seeds of the peppers, and trim up the tomatoes. You're getting your knife and cutting board out anyway, so why not just ...


3

I've used (not extensively) both a Vitamix 500 and a Thermomix TM31. I didn't know there was a difference in RPM, but I didn't notice too much difference in end-effect when both were turned up to full power. So I think it doesn't make much difference at those speeds anymore. If you're having trouble milling spices though, it helps to heat them a while in ...



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