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 an account.

Darienne

Blenders for Smoothies

Recommended Posts

My long-time Bullet gave up the ghost over the weekend and since we had a couple of free hours and were in the States...where the Walmarts are different from those in Canada...I went smoothie blender looking.

 

We found a suitable Hamilton Beach 'Go Sport' Blender and brought it home.  The specs looked good and the price was just fine.

 

HOWEVER...two major flaws in this blender which are worth noting.

 

1.  The blender bottle opening is quite narrow and I need a modified funnel to get my ingredients into it with ease.  Rats.  OK.  I can do this.

 

2.  And even worse.  This unit has NO protected blending blades.  That is, if you plug the unit in, put the cutting blades into the unit and turn the unit on and are being stupidly careless...as we have all been known to be...you can get your fingers cut to ribbons!!  (No, I did not do it.  Yet.)  Now, the directions do tell you THE safe way to use the blender...but they don't make any reference to the fact that you...OR MORE IMPORTANTLY, A CHILD...could massacre their fingers in this unit.  I was really surprised.  I can't recall the last electrical kitchen appliance which was so open to misuse and accident.  Almost all must have all the protective units in place before the blades will even work.   You'd have to do something truly unusual to hurt yourself using one.  (OK.  Go ahead.  Post all the exceptions to my statement.  :blush:)

 

I post this just in case. 

Share this post


Link to post
Share on other sites

But the blades are not exposed, they are inside the jar before you turn no the machine.

 

dcarch

Share this post


Link to post
Share on other sites

That's if you put the jar onto the blades before you put on unto the machine.  But you CAN just put the blades onto the machine without the bottle and turn it on.  Obviously this would be an accident. 

 

But that's my point about CHILDREN.  You can't put the blades on a Bullet and turn it on...it won't work.  Most things with blades have safety built into them so that you can't do this obviously incorrect thing. 

Share this post


Link to post
Share on other sites

I'm glad you posted this, not that I'm planning on buying such, but I was sitting here wondering what I wanted to eat and read this and decided to have a smoothie. Frozen strawberries, a banana, some yogurt, a little protein powder, a little milk. Yum!

 

 I have a big Cuisinart countertop model that has a smoothie setting that I use quite regularly. Just hadn't been in a smoothie mood for a while, so again, I'm glad you brought it up.

  • Like 1

Share this post


Link to post
Share on other sites

 

 

HOWEVER...two major flaws in this blender which are worth noting.

 

1.  The blender bottle opening is quite narrow and I need a modified funnel to get my ingredients into it with ease.  Rats.  OK.  I can do this.

Try a preserving funnel, used for filling mason jars.

 

p

Share this post


Link to post
Share on other sites

The outlet on the Lee Valley catalog specifies that the funnel will fit into a bottle with an opening of 1".  My bottle opening is bigger than that.  What I did is to cut the long end of one of my kitchen funnels and I'll use that to get the shake protein powder into the bottle.  Thanks for the idea, palo.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By boilsover
      George Jetson, this one's for you:  https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Kasia
      LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
       
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
       
       

    • By Kasia
      Omelette with courgette and tomato salsa.
       
      Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal.

      Ingredients:
       
      omelette
      3 eggs
      150g of courgette
      3-4 slices of goat cheese
      2 tablespoons of milk
      1 tablespoon of flour
      1 tablespoon of butter
      salt and pepper
       
      salsa
      2 tomatoes
      3 tablespoons of minced basil
      quarter of an onion
      2 cloves of garlic
      half a chili pepper
      3 tablespoons of olive oil
      2 tablespoons of lemon juice
      1 teaspoon of honey
       
      Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge.
      Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa.

      Enjoy your meal!
       
       

    • By Kasia
      Holiday brunch.
       
      During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch.

      Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwasher and my children could go back to playing. It was good, because the holiday is almost over.

      Ingredients (for 3 people)
      half an onion
      2 cloves of garlic
      1 tablespoon of butter
      300g of courgette
      1 red pepper
      2 tomatoes
      2 sprigs of rosemary
      2 sprigs of thyme
      3 tablespoons of minced chives
      3 eggs

      Dice the onion and garlic and fry them in butter. Remove the core from the tomatoes. Cube the courgette, tomatoes and red pepper. Put one of the cubed tomatoes to one side. Add the second tomato and the rest of the vegetables to the onion and stew on a low heat for 10 minutes. Boil some water and carefully put the eggs into the water. Boil for 5 minutes. Cool them down and carefully remove the shell. Mix the stewed vegetables in with the rest of the tomato. Spice it up with salt and pepper. Put the vegetables into a cup. Arrange the eggs on top and cut them up with a sharp knife. Spice up the egg with salt and pepper and sprinkle with the chives.
      Serve at once.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×