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Immersion Blenders


Marlene
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""  Talk about hard to clean: a standard blender ""

 

I add hot water and a tiny bit os liquid detergrnt to the 

 

blender and give it a whirl   pour out

 

maybe again w hot water 

 

done.   

 

make sure its only a tiny bit of that detergent 

 

BTW

 

same for a tick blender :  

 

a jar of hot water and a drop of detergent.   rinse etc

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After killing I don’t know how many stick blenders I got a Bamix last week, it’s something I’ve wanted for years. It blended pumpkins to soup in less time and less effort then any previously it also blended the pumpkins, carrots and onion to a nice smooth texture, it wasn’t the high powered blender fine but it was darn near close and tons better then any other I’ve used (never used a professional version for commercial kitchens)

 

extremely happy with it :)

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So thought I might put down what I’ve made so far. 
 

mayonnaise, I’ve made flavoured, black garlic, cranberries, chipotle chilli, avo, kewpie (chefsteps) 

still about 2 dozen other mayos on the list. Each time it’s taken longer to put everything in the cup and prep for oil if needed (blend chillies, mix in extra lecithin, whatever) making the emulsion is 30 seconds or less and then add a little water where needed.

 

soup, like I said above not as smooth as the high speed blender or the thermomix but once the xanthan gum is added you can’t actually detect the vegetables as well anyway so it’s sufficient. Pumpkin soup and tomato soup so far.

 

toum, incredibly easy blended a few tablespoons of oil with the garlic added more oil lost interest and dumped the rest of the oil in and let it blend for 30 seconds and it was done. 
 

Incorporate stuff into milk, hot chocolate, whipping in air. No effort. 
 

whipped egg whites that where leftover from something else. Was almost as fast as mayo, added sugar no effort at all no time at all as good as the stand mixer. 
 

made pasta carbonara, after rendering the bacon and frying pumpkin ravioli in a little butter I used the oil and butter in with the eggs and blended it lol together with water and some cheese (plus salt, msg) and dumped it into the pan with the ravioli and let it thicken adjusted seasoning added pepper and done. Smooth perfect and completely unnecessary to use a Bamix with but the oil being sheered into the yolk and egg was nice and warmed up the egg. Ridiculously calorie dense and delicious

 

ice, crushed. 
 

don’t need it, love having it, won’t give it up and so far it’s everything I’ve hoped for! Bamix blades absolutely all perform differently and are somewhat interchangeable! Absolutely worth it!

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I use my long stemmed Bamix with the cutting blade to make bubble solution in a 4 liter wide mouth lab nalgene jar. Allows me to blend in the guar gum suspended in 99% isopropyl without a gloppy mess and waiting a couple of days for the guar to hydrate. 

 

 

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3 hours ago, Kerry Beal said:

I use my long stemmed Bamix with the cutting blade to make bubble solution in a 4 liter wide mouth lab nalgene jar. Allows me to blend in the guar gum suspended in 99% isopropyl without a gloppy mess and waiting a couple of days for the guar to hydrate. 

 

 

 

Now this piques my interest.  Can you post your bubble solution recipe ( url link or DM it to me?)  I think it would be fun to make bubbles for Christmas parties.   I have guar gum sitting here.

Edited by lemniscate
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