There are two main factors here: As captured in comments, a handheld stick blender just isn't powerful enough. It has nowhere near the same power as the sort of larger commercial blender used by big chains like Starbucks. Not only that, but it can't create the same sort of turbulence as an enclosed blender, because you're immersing it into an open ...


I could not find (quick search) a reference to the fact that using a metal bowl "destroys" vitamins. Aluminum bowls will react to some ingredients, mostly acidic ones (tomatoes, citrus..), but in a normal usage (blending fruits) , it should not be a problem. Stainless steel bowls are NON reactive, and can be used with all ingredients, and usually sturdy ...


Yes. Yes it does. Unfortunately, I did something similar once, and it basically gave my pastry cream the consistency of creme anglaise. It made a delicious ice cream base, but failed as a cream puff filling. My best explanation is that the blender destroyed the protein structure of the partially cooked egg, but my attempts to look into it in the past haven't ...


So a note on this that no one has discussed, it’s not always about the housing. I’ve been through two metal immersion blenders that I was assured were fine for hot foods and both were ruined due to the lubricant in the blade mechanism not being suitable for heat. This meant the oil leached out and the mechanics ceased. Before that happened, food started to ...


In case you find yourself without a blender, but DO find yourself with a pressure cooker, follow the recipe sauteeing the ingredients, then just add maybe 1/2 cup of water or stock, and pressure cook for 5 mins under full pressure (if you have the timing kind) or 1-2 whistles (if you have the whistling kind). Once this cools and you can open it, you will see ...


try hamilton beach. the models i looked at have metal coupling. but they are expensive


I think you probably mean a Spring Whisk The ones with a flat spiral bottom can be had at Amazon. I'm not seeing any of the old style, with an open bottom. That shouldn't make much difference to an egg.


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 ...


I have a low-end Bosch stand mixer with rotating bowl. It has this kind of dough hooks. It takes five minutes at maximum speed to knead the dough properly and it does it's job perfectly too. I always make water roux based breads which is extremely sticky to do by hand.


My blender just melted (distorted shape) in hot soup and the blade took lumps out of the bottom of the metal pot. Had to throw the whole batch away.

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