Immersion Blenders

[irodguy]

This is also a pretty good choice for light to medium size jobs.

[robyn]

You just need a "real" immersion blender

http://forums.egullet.org/index.php?act=mo...cmd=si&img=5588

I have the 20 inch model.  I freqeuntly use it to make large batches of Tomato sauce.  I don't cut anything up to speak of and then hit it for a few seconds with the blender.

I also have a kitchen aid for small batches, but don't use it often.

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Perhaps the difference is that tomatoes have a fair amount of liquid content. I bought the Kitchenaid - and it seems reasonably powerful. But when you're working with a bowl full of totally solid stuff - without liquid - you're kind of working an inch at a time.

It's not the right time of year - but it seems like a good tool for making gazpacho.

Have to laugh - I'm dog tired (maybe some of you are too). Do you watch Desperate Housewives? The character who steals Ritalin from her friend's kids? That's what I feel like now - except I'm popping licorice Jelly Bellies . Robyn

[marie-louise]

So, what kind of immersion blender should I buy?

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The Bamix from WS (see my post above.) It's on sale!

[Richard Kilgore]

Here's a link to three Bamix models. I don't have one, but the Deluxe model is on my wish list.

Irodguy, what brand is that you have pictured?

[Marlene]

I have the deluxe Richard, it's awesome. between it and my blender, i almost never use my food processor anymore.

[fifi]

If I remember right, the one that my good son abscounded with was a Braun. It had that suction problem. I think I will go with the Bamix. The design makes more sense.

[Angela Alaimo]

Hi Robyn. It's sort of fun to fill the kitchen with food, even the ceiling, isn't it?

I am only making sides for Thanksgiving, as I'll be dining elsewhere. but I had the immersion blender out to chop nuts and herbs, and I thought of you. I counted, and I'm making 7 sides and some roasted garlic, and so far I've finished 2 and they are so delish I hope no one else likes them so I can act sorry and shlub them home and eat them myself. One is collard greens with pancetta instead of a ham hock. I am not saying I'm terrific, but these made me groan and feel I'd had one of the best dishes ever. Huzzah to collard greens.

One dish I'll be finishing tomorrow is called Turnip Risotto. Step One is to dice turnips into rice-sized pieces. It wasn't as bad as it sounds. Finished detail to follow, if you like.

When I made a parsnip puree I used the blender, then pushed it thru a fine sieve. A little time-consuming, but the stuff was like velvet. Push it thru a sieve, tamis, whatever you've got, to get the texture. The velvety texture is like an ingredient.

Happy Thanksgiving!

Angela

[rancho_gordo]

This is why I hate eGullet.

I was perfectly happy never using my 15 year old Krups "wand" and then I read this thread an my level of dissatisfaction is raised- finally to the point where I have to have a new one.

I bought the Kitchen Aid today at Target as it was the same price as online. I considered a Cuisineart but my last purchase from them, a burr coffee grinder has left me cold. It broke after three weeks and it took months to replace. I've loved my KA moxer and mini-prep and this immersion blender feels very solid.

Well, using it after the Krups is like night and day. This thing is gorgeous. Now I wonder if I should have waited and gotten the Bamix. I can still see using my blender often (it's so key for Mexican food), but as a bean person, this thing is going to be great.

[andiesenji]

This is why I hate eGullet.

I was perfectly happy never using my 15 year old Krups "wand" and then I read this thread an my level of dissatisfaction is raised- finally to the point where I have to have a new one.

I bought the Kitchen Aid today at Target as it was the same price as online. I considered a Cuisineart but my last purchase from them, a burr coffee grinder has left me cold. It broke after three weeks and it took months to replace. I've loved my KA moxer and mini-prep and this immersion blender feels very solid.

Well, using it after the Krups is like night and day. This thing is gorgeous. Now I wonder if I should have waited and gotten the Bamix. I can still see using my blender often (it's so key for Mexican food), but as a bean person, this thing is going to be great.

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When I make black bean soup, after cooking for a suitable period, I remove half the beans and all of the pork hocks. Then I use the immersion blender to puree the remaining beans in the liquid, add some ground pepitas and check the seasoning.

I then add back the whole beans the meat from the ham hocks, chopped, and keep at a very low simmer until ready to serve.

Edited November 26, 2004 by andiesenji (log)

[Safran]

bread crumbs!

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Thanks for the tip! I had never thought of making bread crumbs with the immersion blender. It works like a charm. Beats taking out the food processor!

[andiesenji]

Some of my neighbors and I had a communal dinner yesterday and all of my immersion blenders were used at one time or another.

I made fresh cranberry sauce in an electric Dutch oven as the cooktop and both induction cookers were in use. All three of the Cuisinarts were also being used (I usually process the sauce in one of these) so I broke out the KA blender that was new in the box, to work on the sauce right in the pan. It worked pefectly, certainly as good as the 400 watt Braun, and since it is shorter, was a little easier to manipulate.

One of the neighbors also brought hers as she was making a couple of things that needed it. She has a Thunderstick Pro which she says she bought at the "As Seen On TV" store in the mall.

She had seen it on Amazon and was going to order it but saw it in the window at the mall store and figured no shipping this way.

I looked it up and it seems to be a pretty good buy with all the attachments for 34.95.

I didn't check the price on Amazon.

She used it to grate hard cheese and it worked very nicely, then she used to make guacamole.

Edited November 26, 2004 by andiesenji (log)

[rancho_gordo]

New use: Mexican hot chocolate.

[hathor]

Make foams and "airs" - try carrot air from fresh carrot.

You might want to correct seasonings at this point.

Very cool. But what kind of seasonings are you talking about here? All I saw was carrot and water.

thanks!

Edited December 1, 2004 by hathor (log)

[RETREVR]

You just need a "real" immersion blender

http://forums.egullet.org/index.php?act=mo...cmd=si&img=5588

I have the 20 inch model.  I freqeuntly use it to make large batches of Tomato sauce.  I don't cut anything up to speak of and then hit it for a few seconds with the blender.

I also have a kitchen aid for small batches, but don't use it often.

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http://www.jbprince.com/index.asp?PageActi...ROD&ProdID=1490

The place I used to work had one of these. It was the size of a jack-hammer.

Ten gallons of creme of asperagras soup in seconds.

The sous had it get away from him once and dumped a pot of soup into an ice bath at about ten minutes till the lunch bell.

You could use this thing to put holes in drywall.

[flacoman]

I make a pineapple - shallot sauce with mine . works well with seafood.

1 Shallot diced

5 oz pineapple

6 oz unsweetened pineapple juice

2 Tsb cream

Sweat off the shallots in your preferred fat, drop in the pineapple and blast it a wee bit .

Pour in the juice and reduce by half . Once reduced , blast with the stick blender . Stir in the cream and season with salt & pepper

My 2c

Jorge

[HKDave]

Our Phillips food processor just died, so I need a replacement. But I'm thinking... I used it mainly for two specific tasks: pureeing soups, and making hummous. And I have a storage-challenged life. Could I get by with an immersion blender (hereinafter refered to as an IB)?

I've heard that IBs won't get a puree as smooth as a processor - true or not? I know neither will get it as smooth as a blender, I can live with that.

And I've never heard of anyone using an IB for hummous. Anyone do this?

[M.X.Hassett]

Never used an IB for hummous but it is my go to tool for soups and purees. One of the nicest features of an IB is that you can use it directly in the cooking vessal. As for a storage challenged life just take some of the nicer looking underused gadgets and put them on shelves in the bedroom. I guaranty you will have food filled dreams.

[Richard Kilgore]

Yes, I have recently used my Bamix to make hummus with good results. I made it in the glass jar I then stored it in. How simple.

[mrsadm]

I posted a similar question recently:

http://forums.egullet.org/index.php?showto...78544&hl=mrsadm

Further research on egullet lead me to purchase a bamix immersion blender for pureeing soups. I will be trying it later this week and report back on the results.

[tan319]

I use my Braun IB for virually everything.

Hardly ever use a food processor or blender, and this is mainly in a work situation.

I'm sure a Bamix would do the rick.

Just make sure is you get a more "household" ish applaince tha you get the power needed.

Best I've used is the Braun.

Good Luck!

[BarbaraY]

I have a Hamilton Beach IB. I didn't buy it so I have no idea what it cost but it does all that I ask of it which is usually to puree soups but it's great for smoothing out lumpy gravy, etc.

Have never tried it for hummus because I make that in the Cuisinart.

[srhcb]

I bought an IB after seeing them used all the time on Food Network, but I've never used it.

It just doesn't feel right. Like maybe the proportions are wrong for what it does?

SB (but, that's just me)

[joiei]

I have a Braun and use it all the time.

[Wendy DeBord]

Add one more person who owns the Braun and loves it.

I went to buy a second one where I originally purchased my first and they told me it's discontinued (Bed, Bath & Beyond). I did manage to track one down. The IB I'm referrring to has two speeds and way more power then similar IB's sold retail I've looked at.

[I_call_the_duck]

Make it three for the Braun. I've had it for many years and love it. It has four speeds (though I generally use only two), comes apart, and came with a small chopping bowl. I tried to make pesto in it (since I didn't have a food processor at the time), and it worked, but was a major pain. But it works beautifully for soups, sauces, and purees and probably other things that I have yet to discover.

Edited December 28, 2005 by I_call_the_duck (log)