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First, use the highest-sided, smallest diameter container available. The food you're puréeing should have several inches from the top of the container. If the diameter is small enough, your blender will be able to get all the food moving at once -- you'll get a nice vortex right in the middle, and won't have to do any horizontal movement, just vertical. ...


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 ...


3

These are dough hooks. They are used to knead yeast dough. They are useful, especially if you are trying to work with higher hydration dough which sticks in hand kneading, but many handheld mixers don't actually have the torque needed to knead dough, so if you need them, make sure to buy a good model which can get the task done.


3

It seems I was looking in the wrong direction here. It seems to have been the Mozzarella cheese. After pouring the dressing over the salad, the cheese started to leak some white liquid, which changed the colour of the dressing. This was something I hadn't on my radar, since I had always used the same brand of cheese, and it had never happened before. I only ...


2

My first though was that it has to with the higher efficiency of the blender. Since the blender breaks up the fat into much smaller droplets than what is possible using a shaker or a whisk, that would account for the lighter color. This is also the reason why blended mayonnaise will be opaque and almost white, whereas a hand stirred mayonnaise can be quite ...


2

Sounds like some air bubbles were incorporated in the mix and started to resurface (or blend together?). Generally little air bubbles tend to make a mixture lighter in colour, you can see that, for instance, when you mix sugar and egg yolks. Now, I'm not sure why did it happen once you poured it on the salad...


2

Coupling design matters more than material. If you make your coupling short and thin, concentrating all the force in a small area, it will strip even it's metal. Conversely, a well-designed coupling is longer, so the strain is spread over a large area. I have a Cuisinart CSB-76 hand (immersion) blender, and it has handled ice numerous times without any ...


2

I'm afraid I don't that hard evidence to back up the following statements, but I thought I'd offer my thoughts based on the clarifications to the question from the OP's comments. Regarding BPA/chemicals leaching into food: This is likely a concern for most plastic products produced before a year or two ago (and a good number of them that have been produced ...


1

For starters, the pasty stuff in your sieve is most likely just fiber from the vegetables. Cabbage and carrots in particular have a lot of fiber and unless you have a really high powered blender, you're not going to break it down enough to pass through a sieve. Most immersion blenders certainly won't be able to do it. As for the sweetness, usually to bring ...


1

I don't think you need to blend anything. If you like good chunks, skip the blending step. If you don't like big chunks, cut the carrots and other veggies in smaller pieces. I have no experience with carrot soup, but if possible, try to mash it with a potato masher, before you add the liquid. If this isn't possible (because the veggies are still too hard), ...



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