Today a rare landlady can imagine my kitchen without a blender. What used to take a lot of time and effort, with the help of the appliance is done in a matter of minutes. Blender is able to whip, stir, grind, make a puree and smoothies, crush nuts and ice – and it’s not the whole “track” list!
Blenders have long been presented to the adherents of a healthy diet, fans of culinary experiments and variety in the dishes, young parents and those who are preparing to become them. Thing in the kitchen is truly irreplaceable!
The functionality of such “small food processor” depends not only on capacity and the availability of certain nozzles, but the design type. It is known that blenders are divided into two types: in the red corner “of the ring” are stationary, but in a blue – submersible counterparts.
Each of them has not only its advantages or disadvantages, but the individual principle. Stationary blenders are usually more powerful than the manual and with their help is a “deal” with the shredding of vegetables and fruit, shred the meat in the stuffing or cook highly beneficial smoothies. Submersible models, in turn, to expertly handle even with a large amount of products and make excellent vegetable puree or cream soup for them easy.
Today we will talk not only about the features of both types of blenders, but also on their correct use. How to ensure long and efficient operation of your blender? What not to do with it and how to keep blender from premature failure? Share practical recommendations in our article.
- A stationary blender: design and nuances
- How to use a stationary blender
- What not to do in a stationary blender
- Features immersion blender
- Rules for the use of immersion blender
- It is not worth it to work with immersion blender
- The results
A stationary blender: design and features
A stationary blender is a stable stand with motor and control panel, which is installed from above the bowl for whisking. This design requires a separate space in the kitchen, but compared to the massive kitchen combines, definitely takes up less space.
Stationary models are ideal for grinding and whipping – with its help it is convenient to make the stuffing, mash, vegetables and herbs, crush nuts and prepare various sauces, creams, cocktails and smoothies. Some models are equipped with extra features or attachments: for example, the kit may be a separate nozzle-coffee grinder, or if power allows, the blender can easily crush ice for refreshing cocktails.
One of the main advantages of a stationary blender is a higher power and “independence”. It does not need to hold and monitor the work – simply add the required products, select the desired mode and turn on the blender. Device perfectly cope with the task without the watchful eye of the hostess.
Bowl of blender is often made of plastic or glass. Choose a plastic bowl – glass, though the material and more monumental, but tends to shatter, and to find a replacement for your model can be very difficult, if not impossible. Plastic during operation for the most part can only scratch that does not affect its functionality.
How to use a stationary blender
By the way, some models have a special lid design that allows you to add ingredients directly during operation of the blender. This feature is useful, for example for whipping the dough for pancakes (to adjust consistency), creams or the phased cooking sauces.
If You need to crush large and hard fruits or vegetables (e.g., onions, carrots, raw potatoes or apples), pre-cut them into several parts. Be sure to remove the pits from fruits and berries (cherries, apricots) – this will prevent the blades of the blender from damage.
Another tip – if You need to turn relatively hard foods (e.g. root vegetables) mashed potatoes, before chopping you need to add a few tablespoons of liquid. It could even be plain water, but if you add, for example, cream or broth (depending on what You cooked), the dish will have a more interesting taste “hints”.
Filling the bowl. The Cup has a certain amount and be sure to have the minimum and maximum load. Overflow capacity is definitely not recommended – first, the result is likely You are unhappy with (if products are too many, hard to evenly grind or knead), and, secondly, the overload will adversely affect the longevity of the motor.
Care at the end of work. To the delight of all Housewives, blenders do not require special care. Important rule – once the blender has completed its task, the bowl is necessary to wash, wipe dry and install back on the stand. Perhaps needless to say that, if capacity is not to wash, then have to spend more effort on washing the walls.
What not to do in a stationary blender
Putting too hard and large products. As mentioned above, the solid products with low water content is necessary to cut. If Your blender is not designed or has a special attachment for grinding ice, to experiment with it is not worth it – the ice may be the device “not too tough”.
Leave the blender included for a long time. Stationary blenders surpass the power and performance of the submersible model and to deal with chopping or purasawalkam products it takes only a couple of minutes. To avoid overheating and motor output down, it is not necessary to load it for a long time and continuously. If a lot of work, it is better to give the motor time to cool down and rest.
By the way, more advanced models have overheating protection by default, however, and they are more expensive.
To put hot products. Regardless of the material from which made the bowl of Your blender, high temperature, not like her, or work knives. The maximum recommended temperature of the ingredients to grind in a blender – 70⁰С.
Knead very stiff dough. Even the most expensive blender is unlikely to replace food processor or hand kneading yeast or puff pastry. And if the liquid or with the test medium density blender copes effortlessly, tight consistency for him is a difficult task and is detrimental to the motor.
Features immersion blender
Compared with the stationary brethren, the immersion blender is more compact – you can keep it just in the locker or hanging on the railing without cluttering the work surface in the kitchen. It is an elementary understands and finds its place even in small kitchens.
Thanks to its collapsible design, hand blender usually has a lot of tips, which gives it more resemblance to the food processor. In addition to the basic configuration of the nozzles from the knife of the blender and the whisk, a set can be supplemented with attachments for purees, sauces, kneading dough, crushing ice , and even can be equipped with a variety of beef.
It is important that the capacity was deep – it will protect products from spillage and keep the kitchen clean. Another definite plus – blender at a time can shred or make into a puree more products than a desktop, which is limited by the volume of the bowl.
With this blender you can quickly prepare a large number of dishes and thereby to diversify the daily or festive menus. Cream soups, vegetable purees, cream, sauces, batter, smoothies, desserts, baby food, jams and marmalades is just a small list of what you can do with this kitchen device.
Perhaps the only disadvantage of the hand blender is that it can’t work without the guidance of the hostess and always have to hold in your hand. It doesn’t just turn on and focus on – the power button should always be clamped with a finger. On the other hand, it works quite quickly, so much effort is not required, and manual controls allow you to independently control the process of grinding or consistency of the products.
Rules for the use of immersion blender
Working with blender. Here, too, everything is simple. In a deep container or bowl laid the necessary ingredients, set the need at the moment attachment and the blender is ready for operation. Immerse the blender into the container and blend, grind or mix.
Usually blenders have 1-2 speed, but some models have turbo— or pulse mode. The presence of these modes is fast enough to cope with the grinding in the first stage. But long term use of superagile not necessary – the motor is running at high power, so for his safety we need to take breaks in operation of the device. After using turbo, it is recommended to continue work on medium speed.
If Your blender has stepless adjustment of speeds, for proper operation the device should not jump dramatically from low revs to high or Vice versa. This should be done gradually to prevent surges in the motor.
Care at the end of work. There is, in General, everything is clear without comment. Cleanliness is the best friend of any household appliance, so after finishing work, remove the plug from the socket, remove the nozzle and wash it.
It is not worth it to work with immersion blender
Zealous turbo. We already talked about the fact that this regime is good at the beginning with products, but in spite of all its advantages, continually use it. As it is not necessary to operate blender continuously – let the motor “breath”.
Knead the dough too cool. Even if Your blender has a special nozzle the mixer, the dough is too tight makes the work device on overmodest that adversely affects its durability. A mixer nozzle use for the dough of medium thickness.
Grind hard foods. There are also, as in stationary blenders: major ingredients pre-cut with a knife, and in products with low water content is to add liquid.
Clean the knives while the machine is plugged in. It is elementary safety. In order to avoid accidental injuries in the kitchen, before proceeding to the cleaning nozzles or knives, blender definitely need to unplug from the wall outlet.
To make mashed potatoes without a special nozzle. Strange as it may sound, but many people love mashed potatoes the usual nozzle-knife turns “on troechku”. This happens due to the fact that the blades are working too fast – the dish looks very delicate and homogeneous, but it has nothing to do with “the” mashed potatoes come from childhood. Better to do it with a special attachment for mashed potatoes.
Working with hot products. Even if “leg” of the blender is made of metal, it is not necessary to lower it in boiling water – cool products at least until 70⁰С.
In our article we reviewed the most important points for working with blenders of each type. Summing up, it can be summarized that the key to a long and productive work of any blender lies in the careful attitude to the “heart” of the device to its engine.
The rules are very simple and will help you maintain Your equipment in working condition. This is not to overload with products capacity for whipping (in the case of the immersion blender), working too hard, large ingredients or tight consistencies, and during the long hours don’t forget to pause and allow time for cooling.
We hope that our tips will help You to use your favorite blender for years!
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