I keep in mind my first-ever use of an immersion blender. I put its spinning blades instantly right into a pot stuffed with cooked potatoes, onions, and leeks and eliminated it moments later, forsaking a silky pureed vichyssoise.
With a motor within the deal with and a spinning blade on the top of a removable shaft, an immersion—aka a “hand” or “stick”—blender is extremely sensible. For that soup, there was no messy switch to an upright blender, no blender jar and elements to wash, simply the pint-glass sized enterprise finish of the immersion blender, which went into the dishwasher whereas the deal with returned to the utensil drawer. It is such a wise, simple, and inexpensive factor that, for some time, I gave them as presents to members of the family. I by no means even puzzled about getting a “actual” blender.
The immersion blender I married into is a 200-watt Braun with one button, one velocity, and no seen mannequin quantity. It is sufficiently old that the wire is yellowing however stable sufficient that I by no means thought of getting a brand new one. When the housing round its whisk attachment cracked just a few years in the past, I mounted it with duct tape.
Braun’s new MultiQuick 7 has a 500-watt, variable-speed motor, and it prices $100. Its ergonomic grip is sort of a ski pole deal with with a set off below your index finger; squeeze slightly to take a gradual spin, then press down more durable to step by step ramp it as much as full energy. The blade shaft clicks on and off the deal with simply. One fascinating function is one thing known as ActiveBlade, the place if the underside of the bell-shaped guard across the blade is towards the underside of the vessel you are mixing in, you’ll be able to push the blade a couple of quarter inch nearer to the underside of the vessel, permitting you to get any lingering bits of parsley or garlic.
I used to be eager to attempt it out, notably because the $60 MultiQuick 5, with two speeds and 350 watts, is top-rated and a very good worth.
To check it, I used a mixture of tried-and-true favourite recipes and others from a trusted supply, Simply Add Sauce from America’s Check Kitchen.
I began by occurring a green-sauce binge. Should you’re not too fussy, these are an actual candy spot for an immersion blender. Put barely-chopped parsley, lemon zest, capers, salt, and some wholesome glugs of olive oil within the mixing cup—Braun somewhat charmingly calls the included cup a “beaker”. Make it go buzz buzz buzz for a pair seconds, and you have salsa verde. Sauces like chermoula, chimichurri, and persillade are all first cousins. My favourite is Simon Hopkinson’s “inexperienced paste,” a mixture of cilantro, mint, garlic, cumin, chiles, lime juice, and cream of coconut. I like these sauces as they’re surprisingly simple to make and may costume up a variety of meals, like roasted greens, grilled steak, pasta, rooster, rice, and fish.
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