On 11/11/2023 at 8:00 AM, bokeg said:Also has anyone tried things like soup bases from whole vegetables or anything along those lines yet?
With respect to whole vegetables, they'd have to be small as the beaker only holds a pint or a pint and a half for the larger model. Modernist Pantry made a video testing the Creami on an elote soup and a Parmesan mousse. The soup had chunks of sautéed potato, onion and corn, frozen in chicken broth and was a fail in the Creami - the blade actually came off. The Creami mousse was crumbly after one spin. A second spin seemed to improve things though they said it still wasn't as smooth. I tend to think one could play around and get a decent Parm mousse from the Creami but the soup sounds like a bust.
One thing about the Creami is that it tends to leave a thin layer of unprocessed material on the bottom of the beaker and sometimes on the sides. I've had good results using a firm spatula to scrape them down, mix and re-spin but it's an extra step.
