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Immersion/Stick Blenders

Marlene

By Marlene
in Kitchen Consumer

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Okbrewer

Okbrewer

Posted
Posted

I have a Taurus immersion blender that I bought about 20 years ago and is still going strong! I would like to a have one that is more powerful, but this one won't die!

There is a Wolfgang Puck blender listed here:

http://www.overstock.com/Home-Garden/Wolfg...38/product.html

probably not as powerful as you might want, but the price looks good. It also looks like the Viking model.

Bob R in OKC

Bob R in OKC

Home Brewer, Beer & Food Lover!

andiesenji

andiesenji

Posted
Posted
I have a Taurus immersion blender that I bought about 20 years ago and is still going strong!  I would like to a have one that is more powerful, but this one won't die!

There is a Wolfgang Puck blender listed here: 

http://www.overstock.com/Home-Garden/Wolfg...38/product.html

probably not as powerful as you might want, but the price looks good.  It also looks like the Viking model.

Bob R in OKC

I have that Wolfgang Puck blender for light jobs. It works just fine.

I measured the shaft on the Dynamic I have and it is 16 inches long - that does not include the handle. It is much heavier and I really need two hands to operate it. The cord is a heavy duty cord and is ten feet long. (I have an electrical socket over the cooktop, at one end of the exhaust hood, and some hooks to keep the cord from drooping into the stockpot.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

annieC

annieC

Posted
Posted
I have a Taurus immersion blender that I bought about 20 years ago and is still going strong!  I would like to a have one that is more powerful, but this one won't die!

There is a Wolfgang Puck blender listed here: 

http://www.overstock.com/Home-Garden/Wolfg...38/product.html

probably not as powerful as you might want, but the price looks good.  It also looks like the Viking model.

Bob R in OKC

I have a slightly different Wolfgang Puck immersion blender- its the same wattage, just a little different style. I've been very happy with it- I just used it to make homemade soymilk this afternoon, and was pleasantly surprised at how there wasn't any waste to speak of, as it processed the cooked beans finely enough to pass through an extremely fine reusable gold coffee filter. I'm making ricemilk right now, and its handling processing the thick rice mixture with no problems, and that's with very little extra water added yet (because somehow I always forget how much rice swells up & how starchy it is compared to other grain or bean based milks-lol). I picked my WP immersion blender up at Big Lots before Christmas- and I liked it so much that when I saw one on markdown for $15 after Christmas, I picked up a spare....some days in the kitchen its just nice to have a clean processing head to switch out to.

  • 2 years later...
mgaretz

mgaretz

Posted
Posted

Looks like it's been a long time since anyone posted here, but...

I looked at a Bamix at Williams Sonoma and I am concerned that it would really tear up the bottom of a non-stick pot, and I have a few large pots that are non-stick. (I'm also concerned that it would wear/scratch the bottom of my stainless and enameled pots.)

Are there any good ones that have plastic "blade protector" housing? Cooks Illustrated like the Kaloric which is very affordable. Comments?

Mark

My eG Food Blog

www.markiscooking.com

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ethermion

ethermion

Posted
Posted

People keep on talking about scratching pots. With my Bamix, you can puree a gallon of soup in about 10 seconds, without even touching the bottom of the pot. Freakin' amazing, it is, it just sucks everything in an blitzes it. If you are drawing the blender across the bottom of the pot, you technique is wrong or your blender is wrong. If you use the (right) blender right, you will spend more time plugging and un-plugging.

If you go Bamix, and I am a very happy customer, go to http://www.pleasanthillgrain.com/bamix.aspx rather than WS. The WS version comes with a beaker which you do not need. The Pleasant Hill Deluxe comes with the processor which is useful, and a real stand. Same price and free shipping.

-e

Good judgment comes from experience. Experience comes from bad judgment.

lesliec

lesliec

Posted
Posted

Don't know why you'd scratch anything. I'm very happy with my Braun set, which came with mini-food processor and ice crusher.

The ordinary blending attachment would only scratch a container if you really tried ... the blade is well protected.

I'm frequently amazed by just how many things we use the Braun for.

Leslie Craven, aka "lesliec"
Host, eG Forums - lcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory

  • 9 months later...
Chris Amirault

Chris Amirault

Posted
Posted

I've got two immersion blenders at home that I bought used: iirc, a Braun and a Krups. They're both getting kind of wheezy -- one actually screams now and then -- and I may soon be in need of a new one.

We have an old topic on immersion blenders, but surely the new decade brings us astonishing innovations in this kitchen staple. What's out there that's good? What sort of features -- varying speeds, different attachments -- are worth having? Any stinkers?

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

RWood

RWood

Posted
Posted

I recently got the Bamix professional and it's pretty great. I really like it for ganache which is what I got it for. The whipping blade definitely emulsifies better than a traditional blade.

I tried an olive oil ganache (didn't like it for texture-kinda vaseliney) and the whipping blade worked really well bringing it together. A previous batch separated that I just whisked together.

I need to try out all the different blades though.

JBailey

JBailey

Posted
Posted

I have gone through any number of immersion blenders. Bamix certainly makes a terrific product. However, the one that surpasses all others is a Robot Coupe MMP160VV. This has a variable speed from 2,000 to 12,500 rpm's. Best of all the shaft, blade and bell can be removed for deep cleaning. There is a whisk attachment that can be bought to add versatility. Not the cheapest, but it will outlast anything else you are considering.

"A cloud o' dust! Could be most anything. Even a whirling dervish.

That, gentlemen, is the whirlingest dervish of them all." - The Professionals by Richard Brooks

annachan

annachan

Posted
Posted

I don't use it much except for blending soups. The first Kitchen Aid one I got several years ago was a bust when I used it in a ganache. I called KA and they sent a replacement right away and it's worked fine since.

ScoopKW

ScoopKW

Posted
Posted

My Cuisinart is woefully underpowered. I'll buy the Robot Coupe when it dies -- besides torque it has two distinct advantages over all competitors -- ubiquitous and easy-to-replace parts.

Who cares how time advances? I am drinking ale today. -- Edgar Allan Poe

onrushpam

onrushpam

Posted
Posted

I got this KAas a gift a couple of years ago. I use it at least twice a week and I use all the pieces. The Bamix with all the different blades lookes awesome. But, the KA has done everything I've asked of it, so I'll stick with it for the time being. I'm not a baker or candy maker, so can't speak to those applications. I use it for minor chopping (I hate getting out the food processor), pureeing soups, whizzing sauces and salad dressing, whipping cream, etc., etc.

Mottmott

Mottmott

Posted
Posted

My immersion blender's working find - mostly use it just for soups and sauces. It even has a little whisk attachement that ok for chantilly creme. BUT: the cord is a hassle. Are there any cordless out there that have good power. Bells, whistles, frills are acceptable.

What do you use yours for besides soups, sauce, ganache?

"Half of cooking is thinking about cooking." ---Michael Roberts

rarerollingobject

rarerollingobject

Posted
Posted

I've learned how good it is at eggs -- whites for drinks and scrambled, in particular.

OK, I'm being obtuse here I think, but how do you deploy it for scrambled eggs?? With the whisk attachment while they cook..? Before they cook? Though I wouldn't imagine a blender is necessary for that..hmm. (I don't have an immersion blender, but am in the market for one, so am a heady combination of inept and intrigued).

RobertCollins

RobertCollins

Posted
Posted

I had[actually still do]a Cuisinart.Then we bought a Vitamix. I have not looked back.

Soups and other purees are so smooth.

Of what use is the outboard ?

Robert

Seattle

Chris Amirault

Chris Amirault

Posted
Posted

I've learned how good it is at eggs -- whites for drinks and scrambled, in particular.

OK, I'm being obtuse here I think, but how do you deploy it for scrambled eggs?? With the whisk attachment while they cook..? Before they cook? Though I wouldn't imagine a blender is necessary for that..hmm. (I don't have an immersion blender, but am in the market for one, so am a heady combination of inept and intrigued).

You crack a bunch of eggs into a bowl and blast them for a few seconds with it on low. I don't have attachments so I'm talking about the basic blade that comes on models like these.

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

jsmeeker

jsmeeker

Posted
Posted

I received a basic Cuisinart model as a gift. It's pretty basic. Retails for $30. No attachments (though the blending shaft does detach). Only came with a blending beaker/measuring cup. So far, I've only used it to blend some soups and tomato (marinara) sauce. Works fine. Want to make mayo with it. The recipe in the booklet that comes with it basically calls for dumping everything into the beaker and giving it a spin. Sure sounds quick and easy. Normally, I make mayo by hand with a whisk and get fantastic results. I'll try it for ganache to make truffles one of these days, too.

Are the really spendy Bamix blenders really giving much better results?

Jeff Meeker, aka "jsmeeker"

  • 11 months later...
Shel_B

Shel_B

Posted
Posted

After making my last batch of soup I decided that an immersion blender may be useful. I've looked on line and found good reviews for the Cuisinart CB-76, but thus far have not been able to determine if it is cordless. Does anyone know? I doubt that it is, but I'd like to be sure. If it has a cord, how long is it? It would be great if it could be used while the soup is in the pot and on the stove. Thanks!

 ... Shel


 

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