Author Topic: primitives discuss immersion blenders  (Read 2067 times)

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Offline franksolich

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primitives discuss immersion blenders
« on: September 24, 2010, 09:48:19 AM »
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x80818

Oh my.

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joneschick  (1000+ posts)      Mon Sep-20-10 11:20 PM
Original message
 
I'm thinking of getting an immersion blender been hearing good things especially for soup making which I will be be doing more of as the Winter sets in. I understand I need some decent power to do the job, but do I really have to spend $160+ to do the job? Some blenders will do a variety of jobs & I don't have a food processer right now. Any advice, as always, welcome.

edited for add'l info: some blenders look rather clumsy to use...again advice?

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noamnety  (1000+ posts)        Tue Sep-21-10 06:48 AM
Response to Original message
 
1. I have the cheapest hamilton beach one ($12)

After a couple of years. I have zero complaints about the power. Maybe that's an issue if you are using it for ice or milkshakes. I've used mine for tons of soup, raw liver smoothies when my cat was sick, and mayo (don't even need to drizzle the oil in slowly - use a tall narrow container and let gravity separate the ingedients so can incorporate it slowly as you raise the stick).

My biggest complaint - and maybe this is true for all of them - is that the stick part is a hollow tube with a very narrow opening at the top. The tube here:
 
after which a photograph of some kitchen implement

lets dirty dish water in from the top when you soak it and there's no way to properly clean inside there. Just be aware that you can't let it soak, not ever. Wash it right away though and you should be fine.

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hippywife  (1000+ posts)        Tue Sep-21-10 09:10 PM
MRS. ALFRED PACKER
Response to Reply #1

16. I have the same one but it's white.

It works really great, plenty of power. I still wouldn't give up my food processor though, as the OP is suggesting, as it does so many things that wouldn't be suitable to this tool.

By the way, franksolich is happy to announce work on his War and Peace-length sex novel about Mrs. Alfred Packer is now moving along nicely; Mrs. Alfred Packer becomes an Avon lady in the newest chapter, and wins a pink Cadillac, which hippyhubby Wild Bill converts into a generator for his moonshine still.

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Callalily  (1000+ posts)      Tue Sep-21-10 07:20 AM
Response to Original message
 
2. I totally love mine for many of the reasons stated above. I've had it for many years, and it still works great.

Mine is a cuisinart quick prep - looks like this. I'm thinkint it cost around $25.00
 
after which a photograph

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Denninmi  (153 posts)      Tue Sep-21-10 07:27 AM
Response to Original message
 
3. Someone sells a $160 immersion blender???

Seriously, is it gold plated or something? Ouch!

I've had various models/brands over the past 10-15 years, and I never paid over $20 for one, and most were more like $10-$12. They're wonderful devices. I think I've bought 3 of them. None of them literally wore out, but what would happen is that eventually, the blades would dull, and I'm not good at sharpening them, so I'd just get a new one.

The nicest one I've had came with various attachments -- a small enclosed chopper like a mini food processor that was great for doing small amounts of things like onions, pickles, white meat chicken for quick chicken salad; a cream whipping attachment which was awesome. I can't remember what brand it was for sure, but I think it was Black and Decker.

All of them will crush ice in a smoothie or shake, blend soups and other liquids, etc.

And no, you can't immerse them in water to clean past the neck, but that's typical of all electrical small appliances, so no big deal, just rinse it off right away so nothing sticks.

Just get a decent, inexpensive $20 model, it will do all anyone would ever need it to do.

Some are larger in diameter than other in the chopping head. I don't know if the larger ones are necessarily any more powerful, and personally, I found the smaller sized ones better, because they fit down into a narrow glass or cup better.

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Warpy  (1000+ posts)        Tue Sep-21-10 08:41 AM
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Response to Reply #3

7. You can pay six hundred bucks for a commercial model that does huge vats of soups in a restaurant kitchen.

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Phentex  (1000+ posts)        Tue Sep-21-10 07:55 AM
Response to Original message

4. I love mine and it's why I make a lot of soups!

Well, I mean I WILL when the weather changes.  Now I use it for whipping cream, dips, sauces, salad dressings, etc.

I had a Thunderstick but certain people in my household, who shall remain nameless, stripped a little part and rendered it useless AND they don't make them anymore.

Now I have a Bamix and I love it. It's one part and the blades are easy to swap out. When *I* use it, I give it a quick rinse when I'm done and that's it. When the nameless people above use it, I end up having to wash it in really hot water to clean it properly. If I know they are using it, I will nag on the front end. 

I don't think you can go wrong with any of them.

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japple  (1000+ posts)      Tue Sep-21-10 08:23 AM
Response to Original message
 
5. I've been using the same one for about 20 years. It's a Braun and I think it cost about $30.00 when we bought it. I don't think Braun makes them anymore. I use it alot to puree soups and sauces. The best thing about it is the design. It's beautifully molded and has no place for gunk to hide. If I were buying another, I'd look for one that is easy to clean and has adequate protection from the blades.

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Warpy  (1000+ posts)        Tue Sep-21-10 08:40 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Original message

6. I have an ultra cheapo Thunderstick that I bought at auction for fifteen bucks ten years ago and it's held up reasonably well since all I ask it to do are smoothies and soups.

Basically, what I'd look for are a metal shaft and housing (I never trust plastic in hot soup, especially any soup with a fat content) and how easy it is to change blades and clean. Some of them out there have a rubber gasket that tends to collect scuzz. Reviews at Amazon can be your guide there.

Mine is underpowered for things like crushing ice, grinding beans and grains, and other really heavy tasks, but it's been a real honey for the money. It's especially nice to puree soups in the pot, smoothies in the glass, and small amounts of stuff like salad dressings in a baggie--no washup.

Since they have a heavy motor at one end and the business end at the other, they're all going to feel a little unwieldy at first. You should get used to the feel of it pretty quickly, though. Rechargeable units will generally have less power than corded units and be more expensive.

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The empressof all   (1000+ posts)        Tue Sep-21-10 11:01 AM
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Response to Reply #9

10. I have a Cuisinart stick too and love it

The stick itself is really only good for blending liquids like soup....I don't know if yours comes with the chopping attachment or not but you'll love it for making soups and gravies.

My favorite quick soup is to just throw what ever veggies are in the fridge into the pressure cooker with some veggie broth and then when they're all cooked....Blend em to death.

Cauliflower is always a great addition to the veggie soup as it adds a creamy texture with out the startch of potato or the fat of dairy. It also is a great vehicle for flavor so you can make use of your spices here. I love curry powder in the cauliflower soup

And don't forget the magic of a can of pumpkins. Veg Broth, Pumpkin, Peanut Butter and red pepper flakes are fabulous.

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Warpy  (1000+ posts)        Wed Sep-22-10 10:11 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #9

20. Don't lose the Cuisinart!

There is nothing better for cutting fat into flour for pastry, nothing better for grating half a pound of cheese for that wonderful homemade cheese sauce for mac & cheese, nothing better for grating those 4 potatoes for potato pancakes or hash browns, and certainly nothing better for turning that slightly stale sandwich bread into bread crumbs. Oh, and don't get me started on grinding meat and fish for meat or fish balls or fillings for ravioli/kreplach/pierogi/jiao tze.

However, the immersion blender really is the superior tool for soups and smoothies, even if you've got the big old food mill that I've got and used for years.

The food mill is still great for separating tomatoes from their skins and seeds, but that's about all it gets to do these days.

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The empressof all   (1000+ posts)        Wed Sep-22-10 11:25 AM
THE IMPERIOUS PRIMITIVE, WHO DOESN'T LIKE US
Response to Reply #20

21. I would only quibble about one thing here...

The food mill (or ricer) makes a far superior mashed potato than a hand masher or a Kitchen aide. It gives you some texture, no lumps and a smooth and creamy consistency.

I also think potatoes shredded on a food processor for latkes will not produce as crispy an end product as those grated by hand. (Honestly though---I am a latkes fanatic and very very hyper critical about the perfect recipe)...Other than that...

I would never give up my big food processor though I do use the little four cup Cuisinart electric chopper on daily basis.

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Paper Roses  (1000+ posts)      Tue Sep-21-10 12:38 PM
THE CHRONICALLY-HELPLESS PRIMITIVE
Response to Original message

11. I bought a good one several years ago but used it so infrequently that I gave it to my daughter. It was a Braun, and is still going strong. I don't care for creamed soups so it was of little use to me. She uses it frequently. My late husband used to make cream soups often but since he died, I never touched it. I like chunky soups.

Great for creative cooks. Those days for me are long gone. I do tend the use the blender and the mini-food processor a lot. Both of mine cost in the range of $40-50 dollars.

I see food processors and blenders frequently at yard sales.

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MajorChode  (1000+ posts)        Wed Sep-22-10 06:02 AM
Response to Original message
 
19. You don't need to spend a lot on one

Soup making is pretty light duty. You should be able to find one in the $25-40 range that will last you pretty much indefinitely and even cheaper ones should last a long time. If you are trying to blend harder things like frozen foods you might want to go with a more expensive model if you are doing this often, but otherwise the Cuisinart CSB-76 is the one I'd recommend.

You know, franksolich has an immersion blender.

In fact, lots and lots of them.

Made out of wood, stainless steel, plastic, silverplate, and various other metals.

Most people, though, just call them "big spoons."
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Offline Ballygrl

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Re: primitives discuss immersion blenders
« Reply #1 on: September 24, 2010, 10:12:16 AM »
I have that blender and I love it for some things BUT be careful mashing potatoes with it, when you mash potatoes with it for some reason way too much air gets in, and after you eat the potatoes we would end up getting really bad gas pains.
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Offline Chris_

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Re: primitives discuss immersion blenders
« Reply #2 on: September 24, 2010, 11:14:06 AM »
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Warpy  (1000+ posts)        Tue Sep-21-10 08:41 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #3

7. You can pay six hundred bucks for a commercial model that does huge vats of soups in a restaurant kitchen.

Ah, yes... the outboard motor.  This was the last one I used.  It's about the length of your arm.
http://www.google.com/products/catalog?q=immersion+blender&oe=utf-8&client=firefox-a&show=dd&cid=8909565933983067233&ei=182cTNXDG6eyzAXj1c3pDA&sa=title&ved=0CAcQ8wIwADgK#p

I wouldn't mind owning one, but a blender or a potato masher and a large bowl seem to work just as well at home.
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Offline delilahmused

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Re: primitives discuss immersion blenders
« Reply #3 on: September 24, 2010, 11:22:54 AM »
Just an FYI, frank. IRL it's Mary Kay Cosmetics that gives away the pink cadillacs. Haven't a clue what Avon does except I remember them coming to see my mom when I was a little girl and we always had a bottle of Skin so Soft near the bathtub.

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Offline AllosaursRus

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Re: primitives discuss immersion blenders
« Reply #4 on: September 24, 2010, 12:00:46 PM »
Now, if we can just get 'em to stick their heads in them the world would be a better place!

Hell, I'll pony up $160 if that's one of the prerequisites!
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Offline Karin

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Re: primitives discuss immersion blenders
« Reply #5 on: September 24, 2010, 12:44:33 PM »
I did not fall in love with my immersion blender, and it's been long lost or discarded.  It's not good for soup, I don't care what they say up there.  I tried to make cream of broccoli soup, and you end up trying to chase down the chunks to blend them up, and they just swim away in the soup.  Useless.

Or maybe I'm just a no-talent hack. 

Offline BattleHymn

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Re: primitives discuss immersion blenders
« Reply #6 on: September 24, 2010, 10:33:02 PM »
I hate immersion blenders.  Get a Vitamix, DUmmies.  You can make tomato soup and ice cream, with the same machine.  It is probably out of the price range of the bong-and-cheetos level of society, though.

My mother still has her Vitamix she bought in the 1960s.  It works flawlessly.

Offline CjLian

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Re: primitives discuss immersion blenders
« Reply #7 on: November 22, 2010, 01:36:54 AM »
I think that the blender had made to use in a easy to blend foods. It has a characteristic that can only use. It was on the features of the blender, however, might be able to have another kind of blender that could compatible to use.


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Offline Karin

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Re: primitives discuss immersion blenders
« Reply #8 on: November 22, 2010, 08:42:13 AM »
 :confused: :wtf2:

Offline thundley4

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Re: primitives discuss immersion blenders
« Reply #9 on: November 22, 2010, 08:53:50 AM »

Offline delilahmused

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Re: primitives discuss immersion blenders
« Reply #10 on: November 22, 2010, 11:37:44 AM »
It's perfect for making mayonnaise. Once you have homemade mayo the store bought stuff will never taste as good. Not even Best Foods.

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Offline true_blood

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Re: primitives discuss immersion blenders
« Reply #11 on: November 22, 2010, 01:33:41 PM »
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Warpy  (1000+ posts)        Tue Sep-21-10 08:41 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #3
7. You can pay six hundred bucks for a commercial model that does huge vats of soups in a restaurant kitchen.
And Warpy doesn't let us down with his response. :lmao: :rotf: :loser: