Immersion/Stick Blenders

[Clerkenwellian]

The carrot air looks incredible; I'm amazed it foams so much without gelatine or egg white. How long does it take?

Also, if you freeze it, how do you defrost without it losing all the air?

[jackal10]

The carrot air looks incredible; I'm amazed it foams so much without gelatine or egg white. How long does it take?

Also, if you freeze it, how do you defrost without it losing all the air?

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Carrot has natural saponins (soaps).

It was Ferran Adria's original idea and recipe. There was a discussion some time ago about how to make it, and I posted my attempt then. It was just going to post a reference, but the original photos had disappeared. Fortunately I had them on a back-up disc, so I redid the post.

The carrot foams quickly, provided you keep skimming off the froth. I guess that small bowl took a few minutes.

Its a bit of a cheat really. Unless you freeze it, or incorporate a gelling agent, the stuff doesn't last more than a few minutes. The tiny particles of carrot puncture the gas cells as the walls thin as the water drains. Adria lets his carrot juice stand for a few days, then decants off the clear juice. He also serves it over an orange sorbet, wich disguises the liquid run-off.

I freeze it fast, and then serve it frozen as a super-light sorbet. Lot of work though.

You can also flavour it (orange, corander etc), or use other root vegetables. However foams are now a bit past...

[NancyH]

Whatever you do - don't buy cordless! My mom gifted me with the Cuisinart Cordless a few years ago; it retails for well over $100. First, the supposedly dishwasherable blending end got waterlogged from the dishwasher. Since it was out of warranty, I had to pay $18 plus shipping for a new part - and the darn thing still doesn't work - it limps and whines.

Just got a new Braun - sprang for the $100 model with all the gizmos even though Alton Brown recommends the $29 model - and I am thrilled with it! Two speeds (one of them adjustable) and lots of power.

[marie-louise]

The Braun I didn't like was 5-10 years old. It had a bell-shaped device that covered the blades. There were slotted holes in this bell-shaped device, but not enough so that the device didn't create its own suction and stick to the bottom of the pan. I never quite mastered the coordination of turning it off & lettling come to a complete stop before lifting-so I was ALWAYS spraying myself w/ soup. (Plus, it was a pain-in-the-ass to have to keep stopping it.) The Bamix has prongs instead of this bell-shaped device, so enough air gets around the blades to prevent suction.

Hopefully, Braun has fixed this flaw by now.

[andiesenji]

I love mine so much that I bought a back-up for "just in case."

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We so think alike!

I have more than one "just in case" and also because I need one really long one for working in deep stock pots but it is too large for most other uses. (Waring WSB60 with 16"shaft)

I have one that lives permanently by the cooktop (and for which I have an overhead plug recepticle for which I am eternally grateful as it keeps the cord from dragging through stuff) as I am always using it for sauces, and so many other things, and another in my prep area that is instantly handy for use. I have a bright red KitchenAid that was a gift, still in the box.

My housekeeper, new to the American way of having gadgets for so many tasks, bought one for herself, her very first kitchen appliance, which she uses to chop herbs for a lunch/snack she makes to take to school. She could use mine but wanted one of her very own.

Edited November 23, 2004 by andiesenji (log)

[Adam Balic]

It occurs to me having seen the carrot air that the IB could be used to make syllabubs, would be interesting to bring these desserts up to date.

[Angela Alaimo]

I love my immersion blender! It also came with a little container with a blade that you chop nuts, etc., and make breadcrumbs. It also has a rather odd attachment that you screw onto the bottom of the blender itself and ta da! You can whip cream in a minute.

Just make sure you wash it off well first if you used it for say, pureeing soup, before you want whipped cream.

Robyn, maybe you could make parsnip foam to go with the parsnip puree.

Angela

[snowangel]

So, what kind of immersion blender should I buy?

[Gifted Gourmet]

So, what kind of immersion blender should I buy?

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Cuisinart

Kitchen Aid is also a good idea ...

[foolcontrol]

You can use it to fix a broken custard.

[Marlene]

So, what kind of immersion blender should I buy?

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Bamix

[robyn]

I love my immersion blender!  It also came with a little container with a blade that you chop nuts, etc., and make breadcrumbs.  It also has a rather odd attachment that you screw onto the bottom of the blender itself and ta da!  You can whip cream in a minute. 

Just make sure you wash it off well first if you used it for say, pureeing soup, before you want whipped cream. 

Robyn, maybe you could make parsnip foam to go with the parsnip puree.

Angela

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Hi Angela (Angela and I go way back - and I lured her to eGullet - she's a terrific cook ). It's not a parsnip puree - it's a rutabagas/turnip/parsnip/sweet potato/carrot puree . And I found that the immersion blender won't turn 7 pounds of these veggies into a puree . So I had to go through my old routine - first the food mill - then a quick spin in the food processor. Doesn't sound too bad - but it's bad - because I have to do multiple batches when I'm making so much. My kitchen winds up looking like some people were having a food fight. Oh well - at least I got the messiest thing out of the way today.

Tomorrow is soup and pie and a couple of veggies day. I'm making a corn chowder - which usually has chunks of potatoes in it. I wonder if it would be more elegant if I gave the immersion blender a whirl? Perhaps I'll experiment with a little and see what happens. Or maybe I shouldn't mess with a Julia Child recipe. Robyn

[irodguy]

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.

[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.