A less-viscous smoothie is more drinkable, by adults and kids alike. (We assume we add minimal to no water.)
1300W-blenders are touted by sales-folks as Formidable Juice Machines.
Is this marketing hype to justify the significantly higher price tags, or do they actually serve a better purpose than 400W blenders.
No wide survey question is sought here. The question is very narrow.
Is the viscosity of the smoothie (for mangoes, berries, kiwis and other low-fibre food) produced by 1300W blenders noticeably lower than that of 400W blenders? Assume that I add equal amounts of water, and I do not intend to add ice cubes.
A high-powered blender from a good brand may render the price-tag a moot point. What still remains distasteful in high-powered blenders is that they all come with plastic jars. It may well be that the plastic never leeches into the food, but the possibility that it could be happening is disturbing.