Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.


Chris Hennes

Recommended Posts

What do the assembled geeks....ermmmm...experts think about the idea of using a stick blender in a carafe (not thin crystal, obviously) or sturdy pitcher? Easier clean-up you know, for the more laid-back of us.


"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

Link to comment
Share on other sites

They sell a special funnel that will do this for you, without dirtying the blender. eGullet had a grand good time a few years, trashtalking about it.

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Link to comment
Share on other sites

  • 4 weeks later...

Tried the stick blender last night with spectacular results. A bottle of very inexpensive (like $9) Martini cab, poured one glass then the rest in a glass pitcher. Hit it with the blender. Amida0616 was right, you need to keep the blades near the surface. So much aeration that a froth formed, but immediately dissipated when the blender was shut off. Ran for 30 seconds, waited about a minute just because then poured a glass. DW and I both found a remarkable difference (the "hyperdecanted" glass was better). Still a little nervous about doing this with something like Colgin or Mouton, but probably going to make it standard issue for our normal quaffing selections.

Edited by Gregg (log)
Link to comment
Share on other sites

Follow up: My wife said the cheap bottle we hit with the stick blender "tightened back up" and wasn't as good by the end of the evening. Knowing we wouldn't finish that bottle that night I had poured it from the blending pitcher back into the bottle, although I did not re-cork or seal the bottle in any way. Thought that was interesting.

Link to comment
Share on other sites

  • 5 months later...

The bottled oxygen (or any of the other gasses for that matter) used for welding is almost always sold in unlined tanks. That is, the oxygen will have a slight metallic taste to it. I know this because one of my CO2 tanks ran empty mid-party once and I grabbed a CO2 tank that was intended for welding that I happened to have around to tap a keg. The taste was noticeable. The CO2 tanks used for pushing beer, soda, etc. are lined so that the gas doesn't take on that metallic taste.

Link to comment
Share on other sites

  • 4 weeks later...

Tried this yesterday with a young Bordeaux as the idea itself made sense. I think it worked well overall in terms of taste, with the tannins a lot softer.

However the colour of the wine was definitely a different shade - maybe if I left it for a while, it mught get back to the original colour - which kind of defeats the point:-)

The question of changing the color is the only reason I can see for not trying this with a younger, less-expensive wine. I intend to try it as soon as possible. Fascinating!

"Life itself is the proper binge" Julia Child

Link to comment
Share on other sites


  • Similar Content

    • By Anonymous Modernist 16589
      I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
      Herman 8D
    • By Doodad
      Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.
    • By kostbill
      I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
      I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
      However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
      I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
      I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
      Any ideas?
    • By Anonymous Modernist 760
      Thanks for putting up this forum 🙂
      I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
    • By Chef Hermes Blog
      Warm Onion Bavarois
      * 300g Sweet Onion purée
      * 250g Whole milk
      * 150g Whipping cream
      * 150g Chicken stock (or fresh vegetable nage, not stock cubes)
      * 3.5g Gellan gum
      * Seasoning
      Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
      In a pan (but not on the heat), whisk together all the ingredients.
      Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
      To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...