Re: Buying a hand/stick blender . . .


Charles Quinn wrote:
"Lynn from Fargo" <lynngiff@xxxxxxx> wrote in
news:1143949114.040374.99560@xxxxxxxxxxxxxxxxxxxxxxxxxxxx:

I think I'm going to buy a stick type blender. I need one that will
reach the bottom of a pretty deep pot. It should be pretty tough, easy
to clean.

Do you think I can find one for under $50 ???

Lynn from Fargo
Who wants to puree with the rest of you


Okay cooks illustrated rated stick blenders in the March/April 06 issue

Their comments is as follows

1. Kitchenaid $49.99 - few extras, good as traditional blender
2. Braun Multiquick $34.95 - Great $ and performance, plastic shaft can't
be used over heat.
3. Braun Multiquick Pro $34.95 - More attachments no more performance.
4. Cuisinart Smartstick $69.99 - Trouble with chunky pesto.
5. Hamilton Beach Turbo-Twister Mixing stick $19.99 - good value, don't
like plastic housing
6. Proctor-Silex $12.99 - Blade cage cramped leads to occaisional
clogging.
7. Oster Hand Blender w/Blending Cup $23.99 - vibrates and loud.
8. Farberware Special Select $24.99 - Refused to puree broccoli soup,
bulky handle.
9. Cuisinart cordless $49.95 - Loose joints between components and lack
of guts trumped cordless feature.

YMMV

Yup, every one of those home maker thingies is essentially mickey mouse
crap. The only reason I haven't purchased a commercial immersion
blender (and I would need one for the quantities of soups I make) is
because I don't like pureed soups, I prefer chunky. For the few times
a year I need to puree a few cups of something my contertop blender
works fine. Even the best most expensive immersion blender can't out
do any ordinary home maker style countertop blender... immersion
blenders are to countertop blenders what those tiny whirly coffee bean
pulverizers are to real burr grinders... both those over process way
too much before everything is processed. Commercial immersion blenders
are actually liquifiers... those stick thingies are incapable of
pruducing a puree, before it produces a *homogenious* puree most
everything is liquified. There's a big difference between liquified
and pureed, pureed has substance, liquified does not. Even countertop
blenders cannot produce a perfect puree, but they come somewhat close.
For a real puree only a food mill will do... everything passes through
but once. When I make my own tomato sauce from my crop I pass gallons
and gallons through my Foley food mill, I know a motorized blender
would be much quicker and entail far less effort, but then I may as
well buy jarred because I would have produced crap. The Food mill
produces a perfect puree, nothing else can.

Sheldon

.

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